Tilia Quick Marinator
Contents
1. T020 00110 update indd 1 Instructions For Use How to Vacuum Package Using Your FoodSaver Vacuum Packaging Canister NOTE FoodSaver Vacuum Packaging Canisters can only be used with a FoodSaver appliance that has an Accessory Port Please check your QuickStart Guide to see if your appliance has one 1 Place your FoodSaver appliance on a flat dry surface and plug the power cord into a standard electrical outlet 2 Place the item s to be vacuum packaged inside the canister Leave at least one inch 1 between the contents and the rim of the canister 3 Wipe rim to ensure it is clean and dry 4 Place the lid on top of the canister If the canister has latches put them in an upright position so that the lid fits on the base Push the latches downward until they snap into place 5 Insert one end of the Accessory Hose into the Accessory Port on your FoodSaver appliance 6 Insert the other end of the Accessory Hose into the hole on the top of the canister lid Twist the gray tip of hose while inserting to ensure a tight fit 7 Follow the steps for vacuum packaging as outlined in your QuickStart Guide 8 Remove the Accessory Hose from the Accessory Port on the appliance before vacuum packaging in FoodSaver Bags Allow hot foods to cool to room temperature before vacuum packaging Otherwise the contents may bubble up out of the canister How to Open the FoodSaver Vacuum Packaging Canister To open press an2. aver com In Canada call 1 877 804 5383 FoodSaver Canisters come in a variety of shapes and sizes which can be used in the refrigerator on the countertop or in the pantry T020 00110 000 06 06 7220 00450 Printed in China www foodsaver com 7 13 07 11 18 16 AM
3. d hold down the gray rubber button in the center of the lid until you no longer hear air escaping This will release the vacuum and allow you to easily remove the lid Care and Cleaning Instructions 1 Wash all FoodSaver accessories in warm water using a mild dishwashing soap Do not immerse lids in water 2 Dry thoroughly before using 3 FoodSaver Vacuum Packaging Canister bases but not the lids are top rack dishwasher safe Lids should be wiped down with a damp cloth 4 FoodSaver Vacuum Packaging Canisters should not be used in the microwave or freezer Vacuum Packaging and Food Safety Vacuum packaging extends the life of foods by removing most of the air from sealed containers thereby reducing oxidation Vacuum packaging helps preserve flavor and overall quality It also helps inhibit the growth of aerobic microorganisms which can lead to the problems noted below under certain conditions Mold Easily identified by its fuzzy characteristic Mold cannot grow in a low oxygen environment therefore vacuum packaging can virtually eliminate it Yeast Results in fermentation which can be identified by smell and taste Yeast needs water sugar and a moderate temperature to grow It can also survive with or without air Slowing the growth of yeast requires refrigeration while freezing stops it completely Bacteria Right conditions clostridium botulinum the organism that causes Botulism can grow without air and cannot be det
4. ected by smell or taste Although it is extremely rare it can be very dangerous As with any other storage container it is important to inspect food for spoilage prior to consuming To preserve foods safely it is important to maintain low temperatures You can significantly reduce the growth of microorganisms at temperatures of 40 F 4 C or below Freezing at o F 17 C does not kill microorganisms but stops them from growing For long term storage always freeze perishable foods that have been vacuum packaged It is important to note that vacuum packaging is not a substitute for canning and it cannot reverse the deterioration of foods It can only slow down changes in quality It is difficult to predict how long foods will retain their top quality flavor appearance or texture because it depends on the age and the condition of the food on the day it was vacuumed packaged NOTE Vacuum packaging is NOT a substitute for refrigeration or freezing Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum packaging Preparation Guidelines Vegetables need to be blanched before vacuum packaging This process stops the enzyme action which leads 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 zucch
5. ini or broccoli 5 minutes for carrots and 7 to 11 minutes for corn on the cob Then immerse the vegetables in cold water to stop the cooking process Finally dry the vegetables on a towel before vacuum packaging Cruciferous vegetables broccoli Brussels sprouts cabbage cauliflower kale turnips naturally emit gases during storage Therefore after blanching they must be stored in the freezer only IMPORTANT Uncooked mushrooms raw garlic and soft cheese should never be vacuum packaged 7 13 07 11 18 15 AM Marinating with your FoodSaver vacuum packaging system opens the pores of your food during the process of vacuuming so marinating is complete in as little as 20 minutes Not only is your food infused more quickly but the marinade also penetrates deeper for more intense flavor You can create meals in minutes and won t get stuck if you forgot to marinate yesterday In just 20 minutes you ll be ready for grilling roasting or any other method of preparation Asian Citrus Marinade Beef Chicken Fish Lamb Pork or Vegetables 1 2 cup orange or pineapple juice 2 1 2 Tbsp fresh lemon juice 2 1 2 Tbsp fresh lime juice 1 Tbsp ginger peeled and chopped 2 garlic cloves crushed 1 Tbsp light brown sugar 1 4 cup peanut oil 1 Tbsp tarragon vinegar 1 4 tsp red pepper flakes optional for extra spiciness Whisk all ingredients in a medium bowl until well blended Korean Marinade Beef Chicken Fish Lamb Por
6. k or Vegetables 1 2 cup soy sauce 1 2 cup mirin 1 Tbsp fresh ginger minced 1 Tbsp garlic cloves crushed 2 green onions chopped 2 Tbsp dark brown sugar 1 Tbsp orange peel minced 2 tsp dark sesame oil Whisk all ingredients in a medium bowl until well blended T020 00110 update indd 2 Sweet Honey Basil Marinade Chicken or Pork 1 4 cup honey 1 2 cup red wine vinegar 2 garlic cloves crushed 1 large shallot peeled and roughly chopped 1 Tbsp soy sauce 2 1 2 Tbsp orange juice 2 Tbsp white wine 1 4 cup fresh basil washed and roughly chopped 1 4 tsp salt 1 4 tsp ground black pepper Whisk all ingredients in a medium bowl until well blended Tarragon Mustard Marinade 1 4 cup extra virgin olive oil 1 4 cup dry white wine or vermouth 2 Tbsp Dijon mustard 2 Tbsp fresh tarragon chopped 1 2 tsp salt 1 2 tsp black pepper freshly ground Whisk all ingredients in a medium bowl until well blended Makes 11 2 cups enough for 41 2 pounds of chicken pork or fish Texas Bar B Que Sauce amp Marinade 2 Tbsp vegetable oil 1 2 small white onion chopped 2 cloves garlic chopped 1 2 cup ketchup 1 4 cup cider vinegar 2 Tbsp soy sauce 2 Tbsp dark brown sugar 1 Tbsp Worcestershire sauce 1 tsp dry mustard 1 2 tsp celery seed In a medium sized saucepan heat the oil and saut the onion and garlic for 5 minutes Add the remaining ingredients and simmer stirring frequently until slightly
7. thickened about 10 minutes Cool the marinade before using Makes 2 cups enough for 6 pounds of beef chicken or pork Poultry with bone Poultry without bone Vegetables Troubleshooting If the FoodSaver Vacuum Packaging Canister will not vacuum 1 Make sure the rubb Broiling Grilling Closest to heat source 12 minutes per inch turn Not recommended Closest to heat source 10 minutes per inch turn Closest to heat source Bake at 400 F 200 C 3 4 minutes per side for 6 8 minutes Closest to heat source 5 6 minutes per inch turn Not recommended Bake at 400 F 200 C for 6 10 minutes per inch Furthest from heat source Bake at 350 F 175 C 12 14 minutes per side for 25 30 minutes Closest to heat source Bake at 350 F 175 C 4 5 minutes per side for 20 25 minutes Closest to heat source Bake at 450 F 230 C Until tender until tender er gasket rim on the lid is free from food materials 2 Examine the rim of the canister for any cracks or scratches Any gaps can prevent the canisters from vacuuming properly 3 Make sure the canister is not too full for vacuum packaging Always leave at least one inch 1 between the contents and the lid 4 Make sure the Acce ssory Hose is securely inserted into the Accessory Port on the appliance and in the port on the canister lid If you need assistance Call Consumer Services at 1 800 777 5452 or e mail customerservice foods
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