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Care and Cleaning

1. Unplug.
2. Let unit cool completely before cleaning.
3. Wipe the outside of the vacuum sealer with a damp cloth or paper
towel.
4. Do not use the locks when storing.
Vacuum-Sealing Tips
Avoid sharp items around heat-seal bags or rolls when vacuum-sealing. Punctured bags will not seal properly.
Buy foods in bulk and vacuum-seal to save time and money.
Wash and dry all fruit and vegetables before vacuum-sealing.
Washed leafy vegetables can be quickly dried with salad spinners.
To avoid crushing berries when vacuum-sealing, freeze them first. To freeze, wash, dry, and freeze on cookie sheets. Then vacuum-seal frozen berries.
Vegetables such as broccoli, brussels sprouts, carrots, cabbage, cauliflower, green beans, kale, onions, peas, peppers, snap peas, and squash
need to be blanched and frozen before vacuum-sealing.
After defrosting vacuum-sealed meats, poultry, and seafood, cook to a safe internal temperature.
Always cook foods to a safe internal temperature. Foods vacuum-sealed in Hamilton Beach NutriFresh
cooking and in water on the stovetop. Contact manufacturer for safety of other bags.
For food safety information, visit http://www.foodsafety.gov/.
Sous Vide
Sous vide is a no-fail method of cooking vacuum-sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly
cooked throughout and reducing chance of over- or undercooking.
Use only heat-seal bags made especially for sous vide cooking.
Follow directions for vacuum-sealing moist foods when preparing meats, fish, and poultry for sous vide. Juices from meat cannot be drawn
into the vacuum port or the unit will no longer work.
Follow recommended sous vide cooking times to ensure optimal results. Visit hamiltonbeach.com and search "sous vide" for more
information.
w WARNING
Electrical Shock Hazard.
Before cleaning, assembling, or disassembling the vacuum
sealer, make sure the vacuum sealer is unplugged.
Bags can be used in sous vide
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