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Idiomas disponibles
Idiomas disponibles
How to Use Vacuum Hose:
The Vacuum Hose can be used to seal containers and accessories (sold separately).
1. Add contents to the container.
2. Wipe inside of rim to remove any moisture, then place lid on container.
3. With the Vacuum Sealer Lid closed and locked, insert the green end of the Vacuum Hose into the green accessory port on top of unit by pushing straight in to
click into place.
4. Insert the gray end of Vacuum Hose into accessory and push straight in to click into place.
5. Press Accessory button to begin vacuuming. PROGRESS Bar will illuminate green during operation, progressing from left to right. When finished, unit will beep.
Vacuum-Sealing Tips
• Buy foods in bulk and vacuum-seal to save time and money.
• Wash and dry all fruits and vegetables before vacuum-sealing.
• Washed leafy vegetables can be quickly dried with salad spinners.
• To avoid crushing berries when vacuum-sealing, freeze them first. To freeze, wash, dry, and freeze on cookie sheets. Then vacuum-seal frozen berries.
• Vegetables such as broccoli, Brussels sprouts, carrots, cabbage, cauliflower, green beans, kale, onions, peas, peppers, snap peas, and squash need to
be blanched and frozen before vacuum-sealing.
• After defrosting vacuum-sealed meats, poultry, and seafood, cook to a safe internal temperature.
• Always cook foods to a safe internal temperature. Foods vacuum-sealed in Hamilton Beach NutriFresh
stovetop. Contact manufacturer for safety of other bags.
• For food safety information, visit www.foodsafety.gov/ or fsis.usda.gov.
Sous Vide
• 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.
• Follow directions for vacuum-sealing moist foods when preparing meats, fish, and poultry for sous vide. Juices from meat cannot be drawn into Vacuum Port, or
unit will no longer work.
• Follow recommended sous vide cooking times to ensure optimal results. Visit www.hamiltonbeach.com and search "sous vide" for more information.
Nonfood Items
• Nonfood items, such as batteries, boating licenses, matches, and passports, can be vacuum-sealed to keep dry when boating, camping, or traveling.
• Keys, utensils, and other sharp or pointed objects can be vacuum-sealed. Make sure to wrap item in paper towels or some type of cushion before vacuum-sealing.
• For camping, boating, or hiking, be sure to take scissors to open your nonfood items.
Fragile Food
• To seal fragile items like chips or pastries, press and hold the PULSE/CANCEL button until desired amount of air is removed from the bag, then press SEAL or Date
Code to apply date code and seal bag.
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Bags can be used in sous vide cooking and in water on
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