Care And Cleaning - Hamilton Beach 78217 Manual De Instrucciones

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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