Bedienungsanleitung FoodSaver FM2000 Models (Seite 15 von 24) (Englisch)

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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

Bag. After they 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 canister to store leafy

vegetables. First wash the vegetables, and then

dry with a towel or salad spinner. After they are

dried, put them in a canister and vacuum seal as

normal. Store in refrigerator.

Preparation Guidelines for Fruits:

When freezing soft fruits or berries, it is best

to pre-freeze them for 1-2 hours or until solidly

frozen. To freeze fruit 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

fruit in a FoodSaver

Bag. After they have been

vacuum sealed, return them to the freezer.

You can vacuum seal portions for baking, or in

your favorite combinations for easy fruit salad

all year round. If storing in the refrigerator, we

recommend using a FoodSaver

Canister.

Preparation Guidelines for Baked Goods:

To vacuum seal soft or airy baked goods, we

recommend using a FoodSaver

Canister so they

will hold their shape. If using a bag, pre-freeze

for 1-2 hours or until solidly frozen. To save time,

make cookie dough, pie shells, whole pies, or mix

dry ingredients in advance and vacuum seal for

later use.

Preparation Guidelines for Coffee and Powdery Foods:

To prevent food particles from being drawn into

vacuum pump, place a coffee filter or paper towel

at top of bag or canister before vacuum sealing.

You can also place the food in its original bag

inside a FoodSaver

Bag, or use a FoodSaver

Universal Lid with the original container to

vacuum seal.

Preparation Guidelines for Liquids:

Before you vacuum seal liquids such as soup stock,

pre-freeze in a casserole dish, loaf pan or ice cube

tray until solid. Remove frozen liquid from pan and

vacuum seal in a FoodSaver

Bag. You can stack

these “frozen bricks” in your freezer. When you’re

ready to use, just cut corner of bag and place in a

dish in microwave or drop into water at a low simmer,

below 170°F (75°C).

To vacuum seal non-carbonated bottled liquids, you

can use a FoodSaver

Bottle Stopper with the original

container. Remember to leave at least one inch of

room between contents and bottom

of Bottle Stopper. You can re-seal bottles after

each use.

Food Preparation and Reheating Tips (cont.)

GUIDELINES

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FoodSaver FM2000 Models Seite 15

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