FoodSaver V4400 Serie Manual Del Propietário página 17

Food Preparation & Reheating Tips
Preparation Guidelines
for Vegetables:
Vegetables need to be blanched before vacuum sealing. This process stops the enzyme action
that could lead to loss of flavor, color 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 zucchini 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
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.
Preparation Guidelines
for Leafy Vegetables:
For best results, use a FoodSaver
and then dry with a towel or salad spinner. After they are dried, put them in a container and
vacuum seal as normal. Store in refrigerator.
Consumer Service: US: 1-877-777-8042 CA: 1-877-804-5383 MX: +52 55 5366 0800
®
Container to store leafy vegetables. First wash the vegetables,
® Bag. After they
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2022/3/3 上午9:12 2022/3/3 上午9:12