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Idiomas disponibles
Idiomas disponibles
Sous Vide Guidelines
• Sous vide is a no-fail method of cooking vacuum-sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly
cooked throughout and reducing chance of over- or undercooking.
• Use only Heat-Seal Vacuum Bags made especially for sous vide cooking.
• Follow directions for vacuum-sealing moist foods when preparing meats, fish, and poultry for sous vide. Juices from meat cannot be drawn
into the Vacuum Port or the unit will no longer work.
• Follow recommended sous vide cooking times to ensure optimal results. Visit hamiltonbeach.com and search "sous vide" for more
information.
Nonfood Guidelines
• Nonfood items, such as a batteries, boating licenses, matches, and passports can be vacuum-sealed to keep safe when boating, camping, or
traveling.
• Keys, utensils, and other sharp or pointed objects can be vacuum-sealed. Make sure to wrap the item in paper towels or some type of cushion
before vacuum-sealing.
• You will need scissors to open your nonfood items.
Food Storage Guidelines
• Always defrost frozen vacuum-sealed foods in the refrigerator for food safety.
• Store all vacuum-sealed cooked foods in the refrigerator or freezer.
• Vacuum-sealed bags of coffee beans, crackers, cereal, granola, and nuts can be stored at room temperature.
High Altitude Guidelines
• If all the air has been removed from the bag, yet the pump keeps running for more than 30 seconds, you can override the program by
pressing the Seal Only button. This will stop the vacuum pump and start the sealing process.
• Contact your local County Extension Agents for high altitude information in your area.
• Visit www.fsis.usda.gov for High Altitude Cooking and Food Safety.
12
(greater than 5,500 feet above sea level)
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