Assessments - 3, GPA: 3.7
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• Make sure the Accessory Hose is not inserted into the Accessory Port. • Check for loose, worn or cracked Upper and Lower Sealing Gaskets. • Foods with high liquid contents may prevent the bag from sealing properly. Cut bag open and wipe top inside of bag and reseal • Check to see if bag is properly inserted into the Drip Tray. • Make sure you've placed the bag in the proper place. When making a bag from a roll, make sure end of cut piece is on Sealing Strip, NOT over Lower Sealing Gasket or in Drip Tray. Air has seeped back into the vacuumed bag • Check the seal of the bag. There may be a hole or wrinkle that is allowing air to re-enter the bag. Carefully cut the bag open and re-seal it, or use an entirely new bag. • Make sure there is no moisture or liquid from the food present within the bag. You may need to cut open the bag and re-seal it in moist setting, or use an entirely new bag. Partially freeze foods with excess liquids, prior to vacuum sealing. • Make sure there were no food items with sharp edges that may have punctured the bag. If you find a puncture hole seal the item in an entirely new bag. • Make sure no liquids were drawn to the sealing strip area. • Check for loose, worn or cracked Upper and Lower Sealing Gaskets. • Moisture of foods with high liquid content will prevent the bag from sealing properly. Cut bag open and wipe top inside of bag and reseal. Bag melts • The sealing strip may have been too hot during the sealing process. Allow the unit to cool for 20 seconds between uses. If the bag continues to melt, allow the unit to cool with the lid in the upright position for 25 minutes before using. Bag will not seal • Check that there aren’t any gaps, folds, wrinkles or holes in pre-sealed edges. • Moisture of foods with high liquid content will prevent the bag from sealing properly. Cut bag open and wipe top inside of bag and reseal. • Make sure you've placed the bag in the proper place. When making a bag from a roll, make sure end of cut piece is on Sealing Strip, NOT over Lower Sealing Gasket or in Drip Tray. • Make sure you give the appliance time to cool down. Wait at least 20 seconds between seals. Freezer Beef (Steaks, Roasts) Beef (Ground, Stew Meat) Lean Fish (Cod, Haddock) Fatty Fish (Salmon, Sea Trout) Pork Chops Poultry Soups and Sauces Vegetables Refrigerator Cheese Deli Meats Fruits (Berries) Vegetables Pantry Cereal Coffee (Ground) Cookies (Homemade) Flour Nuts Storage Time with Conventional Bags & Wraps 6 – 12 months 3 - 4 months 4 - 6 months 2- 3 months 4 – 6 months 6 – 12 months 2 - 4 months 6 – 9 months 2- 4 weeks 3 – 4 days 1 – 5 days 2 – 7 days 2 -3 months 2 weeks 1 -2 weeks 6 - 8 months 6 - 8 months Storage Time with Seal-a-Meal® Vacuum Food Storage System 2 – 3 years 1 year 2 years 1 year 2 – 3 years 2 – 3 years 1 – 2 years 2 – 3 years 4 – 8 months 7 – 10 days 7 - 14 days 7 – 14 days 6 – 12 months 1 – 2 years 3 – 6 weeks 1 – 2 years 1 - 2 years Seal-a-Meal® Vacuum Food Storage System Outperforms Conventional Bags & Wraps -10- -11 VS106_VS107_VS108_07EM1.qxd 10/11/07 19:42 Page 13 RECIPES OREGANO & GARLIC TOMATO SAUCE Use this flavorful sauce immediately or pre-freeze and vacuum seal in a Seal-a-Meal® Vacuum Storage Bag for easy reheating. 3 Tbsp.extra-virgin olive oil 1/2 tsp. black pepper, freshly ground 2 medium yellow onions, chopped 3/4 tsp. dried oregano 2 cloves garlic, minced 3/4 tsp. salt 3 28 oz cans whole peeled tomatoes 3 cup swater 3 cups tomato sauce (15 oz. can plus 8 oz. can) 1 tsp. sugar 5 Tbsp. canned tomato paste In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and saute until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the remaining ingredients. Stir uncovered for 45 minutes, stirring occasionally, reducing and slightly thickening the sauce. Makes 16 cups (4 quarts). COUNTRY SOUP-IN-A-CANISTER Save your leftovers in a Seal-a-Meal ® Canister – keep fresh in your refrigerator! 1 lb beef stew meat 1 small onion 1 carrot 2 celery ribs 2 garlic cloves 1 28oz can diced tomatoes basil to taste 3 quarts water 1 6oz can tomato paste 1/2 cup uncooked wild rice 2 1/2 tsp. black pepper, freshly ground 1/2 cup dry yellow lentils 3 Tbsp. + 2 tsp. salt 1/2 cup pearl barley 2 Tbsp. dried onion flakes 1/2 cup dry split peas 2 Tbsp. dried parsley flakes 1/2 cup dry red lentils 2 Tbsp. beef bouillon granules 1 bay leaf 1 cup uncooked rottini In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add 1 pound beef stew meat, 1 small diced onion, 1 carrot, peeled and diced, 2 ribs celery, with leaves, washed and diced, and 2 cloves garlic. When the onion is slightly caramelized, add 1 28 oz. can diced tomatoes with basil, 1 6-oz. can tomato paste and 3 quarts water. Add remaining contents to the stockpot (except for the rottini), stir and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and correct any seasonings, add the pasta and stir. Cove...
Este manual também é adequado para os modelos :Outros aparelhos de cozinha - VS106 (708.27 kb)
Outros aparelhos de cozinha - VS108 (708.27 kb)