If you keep the container in the freezer, the vacuum pressure will last for up to
1 month. Of course, the ingredient can be kept for a longer period of time in
the freezer, even though the container is not under pressure. Check the status
of the vacuum pressure in accordance with the above instructions.
How to pickle under vacuum pressure
The pickling process speeds up if done under vacuum pressure, as the vacuum
pressure opens the pores of the meat/fish and thereby absorbs the pickle
dressing faster. This means that the pickling only takes a few minutes instead
of hours.
Pickling in a vacuum container
For an even more efficient pickling process, pickle fish/meat in a vacuum
container according to the following description:
1. Position the appliance on an even surface and plug to a wall outlet (the
signal lamps Dry and Normal will go on).
2. Check that the vacuum container, the lid and the gaskets are clean and
dry.
3. Pour the pickle dressing with the fish/meat into the vacuum container and
take care not to exceed the maximum level. Mount the lid on the vacuum
container.
4. Open the lid of the appliance. Press to engage one end of the vacuum
tube with the biggest coupling on to the tube coupling (8) of the appliance.
Press the other end into the opening of the lid of the vacuum container.
6. Press the lid with your hand at the beginning of the sealing process to
avoid air leakage between the vacuum container and the lid. Note that the
container is somewhat compressed during the vacuum process, which may
emit a creaking sound. This is quite normal and has no effect on the result.
7. Press the button placed askew above the tube coupling under the lid of
the appliance marked ”Canister switch” (6). The vacuum packing process
starts directly.
8. The appliance stops automatically once a sufficient vacuum pressure has
been reached.
9. When the container is under pressure this is indicated by the button
”Pressure indicator” being pressed.
10. Leave the pickled meat/fish rest for 30 seconds in the container under
pressure.
11. Press the right side release button (7) for about 5 seconds to let air get
into the container.
12. Repeat the above steps 7-10 4 times to get the best result.
13. After the 4th repetition, let the meat/fish pickle under vacuum pressure for
about 20 minutes. This makes the penetration of the picking dressing into
the meat easier.
14. To open the lid of the vacuum container, press the ”Vacuum release”
button on the lid to release the pressure, after which you can remove the
lid of the vacuum container.
15. Let the appliance rest for 1 minute between each process in order to avoid
overheating.
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