FoodSaver FFS016X Para El Usuario página 10

Vegetables
Vegetables need to be blanched before
vacuum sealing. This process stops the
enzyme action that could lead to loss of
flavour, colour and texture.
To blanch vegetables, place them in boiling water
or in the microwave until they are cooked, but still
crisp. Blanching times range from 1 to 2 minutes
for leafy greens and peas; 3 to 4 minutes for snap
peas, sliced courgette or broccoli; 5 minutes for
carrots; and 7 to 11 minutes for corn on the cob.
After blanching, immerse vegetables in cold water to
stop the cooking process. Finally, dry vegetables on
a towel before vacuum sealing.
Note: All vegetables (including broccoli, Brussels
sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after
blanching, they must be stored in freezer only.
When freezing vegetables, it is best to pre-freeze
them for 1–2 hours or until solidly frozen. To freeze
vegetables in individual servings, first place on
a baking sheet and spread them out so they are
not touching. This prevents them from freezing
together in a block. Once they are frozen, remove
from baking sheet and vacuum seal vegetables in
a FoodSaver Bag. After they have been vacuum
™
sealed, return them to the freezer.
Important: Due to the risk of anaerobic bacteria,
fresh mushrooms, onions and garlic should never be
vacuum sealed.
Leafy Vegetables
For best results, use a canister to store leafy
vegetables. First wash the vegetables, and
then dry with a towel or salad spinner. After
they are dried, put them in a canister and
vacuum seal as normal. Store in the
refrigerator.
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Fruits
When freezing soft fruits or berries, it is best
to pre-freeze them for 1-2 hours or until
solidly frozen. To freeze fruit in individual
servings, first place on a baking sheet and
spread them out so they are not touching.
This prevents them from freezing together in a block.
Once they are frozen, remove from baking sheet and
vacuum seal fruit in a FoodSaver
After they have been vacuum sealed, return them to
the freezer. You can vacuum seal portions for baking
or in your favourite combinations for easy fruit
salad all year round. If storing in the refrigerator, we
recommend using a FoodSaver
Baked Goods
until solidly frozen. To save time, make cookie
dough, pie shells, whole pies, or mix dry ingredients
in advance and vacuum seal for later use.
Coffee and Powdery Foods
To prevent food particles from being
also place the food in its original bag inside a
FoodSaver
™
with the original container to vacuum seal.
Liquids
Before you vacuum seal liquids such as
soup stock, pre-freeze in a casserole dish,
loaf pan or ice cube tray until solid.
Remove frozen liquid from pan and
vacuum seal in a FoodSaver
can stack these 'frozen bricks' in your freezer.
When you're ready to use, just cut corner of bag and
place in a dish in microwave or drop into water at a
low simmer, below 75°C (170°F).
To vacuum seal non-carbonated bottled liquids,
you can use a FoodSaver
original container.
Remember to leave at least 25mm of room between
contents and the bottom of the Bottle Stopper. You
can reseal bottles after each use.
www.foodsavereurope.com
™
™
To vacuum seal soft or airy baked goods,
we recommend using a FoodSaver
Canister so they will hold their shape. If
using a bag, pre-freeze for 1-2 hours or
drawn into vacuum pump, place a coffee
filter or paper towel at top of bag or
canister before vacuum sealing. You can
Bag, or use a FoodSaver
Bottle Stopper with the
™
Bag.
Canister.
™
Universal Lid
™
Bag. You
™