König Electronic HC-VS10 Manual De Usuario página 5

Placement
The back of a freezer has a more constant temperature than areas near the door. Delicate foods which
may thaw easily should be kept at the back of the freezer.
Defrosting Food
For best results, defrost frozen foods in your refrigerator. Never defrost raw meat, fish, dairy or poultry
at room temperature. Defrosting in a microwave oven may affect the texture of food. If you choose to
use a microwave oven to defrost your food, please start cooking immediately once the food has
defrosted to prevent bacteria growth.
Vacuum Sealing Soups and Sauces
Pour the soup or sauce in the vacuum sealer bag and leave at least 2" (5 cm) of space at the top of the
bag. Do not vacuum seal at this point. Place the bag upright in the freezer and allow the liquid to freeze.
Remove the frozen bag and vacuum seal it.
Fruit
For best results freeze fruit before vacuum sealing. Wash and dry the
fruit. Spread the fruit on a tray or baking tray. Place the baking tray for
about 2 hours in the freezer, then place the fruit in a bag and vacuum seal
it.
Vegetables
Frozen vegetables sometimes turn black if they are not blanched before
freezing. To blanch vegetables, fill a 4-5 quart (4-5 litres) stock pot with
water and bring to a boil. Fill a large bowl with ice water and have a
colander or strainer on hand. Add the vegetables to the boiling water. See
next page for suggested cooking times. Vegetables should retain a vibrant
colour and remain crispy and "undercooked". Remove the vegetables
from the boiling water and submerge them in the ice water until they are
completely chilled.. Drain the water, dry the vegetables, and place them in
a bag. The vegetables are now ready to be vacuum sealed.
Vegetable Blanching Guide
FOOD
Broccoli florets - trimmed
Carrots - depends on size and maturity
Cauliflower florets - trimmed
Corn on the cob
Green beans
Herbs – fresh
Leafy vegetables such as spinach or Swiss chard
Peas (shelled)
Snap peas
Summer squash (sliced)
Cruciferous Vegetables
Vacuum-sealed cruciferous vegetables should be kept in the freezer rather than in the refrigerator
because of the gasses they emit over time. These vegetables include broccoli, cabbages, Brussels
sprouts, cauliflower, kale, kohlrabi, rutabagas and turnips.
BLANCHING TIME
3-4 minutes
Start checking after 5 minutes
3-4 minutes
6-10 minutes
3-4 minutes
15 seconds
1-2 minutes
1-1.5 minutes
3-4 minutes
3-4 minutes
5