BLACK&DECKER VS250 Serie Manual De Instrucciones página 5

VS250.Pub1000001093 7/16/04 2:00 PM
STORAGE GUIDES*
Preparing Meats/Poultry/Fish for Vacuum Sealing
For best results, freeze for 1 to 2 hours before vacuum sealing.
If pre-freezing is not an option, place a folded paper towel in the center of the
bag to absorb excess liquid, then place meat in bag. Vacuum seal bag with paper
towel and meat in place.
Meat/Fish/Poultry Where
to Store
Meat (beef stew type) Freezer
Lamb Freezer
(steaks and chops)
Pork (chops) Freezer
Ground beef Freezer
Poultry (whole chicken) Freezer
Fish (lean) Freezer
**
Food Marketing Institute, January 2003.
Preparing Cheeses for Vacuum Sealing
If cheese is used frequently, you might want to make the bag longer than normal by
3 to 4-inches (7.5-10 cm). That will allow you to cut to open and leave enough
room for 3 or 4 reseals.
Tip: For cubed cheeses like Cheddar or Swiss, freeze cubes on a cookie sheet
30 minutes to 1 hour before vacuum sealing. For shredded cheeses, toss with
1 tablespoon (15 ml) all-purpose flour per 2 cups (500 ml) of cheese; spread cheese
lightly on cookie sheet and freeze 20 minutes before sealing.
Cheese Where
to Store
Processed cheese Refrigerator
(slices)
Cheese, hard Refrigerator
(opened)
Parmesan, Romano Refrigerator
(shredded)
Hard and wax-coated Refrigerator
cheese, Cheddar,
Edam, Gouda, Swiss
(opened)
**
Food Marketing Institute, January 2003.
*
Recommended storage times are for quality only. Follow safe food-handling
procedures and consult individual product recommendations.
Page 8
Recommended Black & Decker Normal
®
Storage System Recommended
System Storage Time Storage Time**
Bag 3 years 6 to 9 months
Bag 2 years 3 to 4 months
Bag 2 years 2 to 3 months
Bag 1 year 2 to 3 months
Bag 3 years 12 months
Bag 2 years 6 to 8 months
Recommended Black & Decker Normal
®
Storage System Recommended
System Storage Time Storage Time**
Bag 8 months 1 to 2 months
Bag 6 to 8 months 3 to 4 months
Bag 6 to 8 months 1 month
Bag 6 to 8 months 3 to 4 weeks
7
Preparing Vegetables for Vacuum Sealing
Vegetables should be blanched before vacuum sealing to retain nutrients, flavor
and color.
To blanch vegetables, place them in a large pot of boiling water and cook
according to the chart below, then immediately drain and plunge drained
vegetables into a pot of very cold water to stop the cooking. Drain vegetables
then place on paper toweling or on a kitchen towel to dry, then vacuum seal
and freeze.
Vegetables Blanching Where
(home frozen) Time to Store Storage
Asparagus 1 to 3 minutes Freezer
Broccoli 3 to 4 minutes Freezer
Brussels 3 to 4 minutes Freezer
sprouts
Cabbage 3 to 5 minutes Freezer
Cauliflower 3 to 4 minutes Freezer
Corn, on the cob 6 to 12 minutesFreezer
Corn, 4 to 6 minutes Freezer
whole kernel
Green beans 2 to 3 minutes Freezer
Snow peas 1 to 2 minutes Freezer
Sugar snap peas 1 to 3 minutes Freezer
**
Food Marketing Institute, January 2003.
Recommended Black & Decker Normal
®
System Recommended
System Storage Time Storage Time**
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
Bag 3 years 10 months
8