Bedienungsanleitung FoodSaver MealSaver (Seite 2 von 2) (Englisch)

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The MealSaver

Appliance

1. Always unplug appliance before cleaning.

2. Do not immerse appliance in water.

3. Avoid using abrasive products or materials

to clean any appliance components. These

cleaners can scratch the surface and

damage the black foam rubber pads.

4. Use a mild dish washing soap and a warm,

damp cloth to wipe away food residue inside

or around components.

Empty reservoir after each use. Wash in warm

soapy water or place in top rack of dishwasher.

6. Allow reservoir to dry before replacing onto

Vacuum Nozzle.

IMPORTANT: To remove

Reservoir from Vacuum Nozzle:

Extend Vacuum Nozzle from

unit, while holding Vacuum

Nozzle with one hand pull clear

Reservoir away from Nozzle.

FoodSaver

Containers

1. Wash all FoodSaver

Containers in warm

water, using a mild dish washing soap.

2. Dry thoroughly before reusing.

3. FoodSaver

Meal Containers are

microwave and dishwasher safe

(top rack only).

Additional containers in various sizes are

available at www.foodsaver.com

Adaptor Storage

Conveniently store Adaptor on

back of unit.

Troubleshooting

Nothing happens when I try to

vacuum package:

1. Check power cord to see if it is rmly

plugged into electrical outlet.

2. Examine power cord for damage.

3. Check electrical outlet by plugging in

another appliance.

Hose WILL NOT retract

Extend the hose by gently pulling the Vacuum

Nozzle away from the unit. Allow the hose to

gently retract into the unit housing until the

hose seats into place. Do not extend past the

Vacuum Packaging & Food Safety

The vacuum packaging process extends the life

of foods by removing most of the air from sealed

zipper bags and containers, thereby reducing

oxidation, which affects nutritional value, avor

and overall quality. Removing air can also inhibit

growth of microorganisms, which can cause

problems under certain conditions:

Mold – Easily identied by its fuzzy

characteristic. Mold cannot grow in a low oxygen

environment, therefore vacuum packaging can

slow the growth of mold.

Yeast – Results in fermentation, which can be

identied 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 – Results in an unpleasant odor,

discoloration and/or soft or slimy texture. Under

the right conditions, Clostridium botulinum (the

organism that causes Botulism) can grow without

air and sometimes cannot be detected by smell

or taste. Although it is extremely rare, it can be

very dangerous. To preserve foods safely, it is

critical that you maintain low temperatures. You

can signicantly reduce the growth of microor-

ganisms at temperatures of 40°F (4°C) or below.

Freezing at 0°F (-17°C) does not kill microorgan-

isms, but stops them from growing. For long-term

storage, always freeze perishable foods that

have been vacuum packaged, and keep

refrigerated after thawing.

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 the changes in quality. It is difficult to

predict how long foods will retain their top-quality

avor, appearance or texture because it depends

on age and condition of the food on the day it

was vacuumed packaged.

IMPORTANT: 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.

Food Safety Warning

Use fresh, perishable foods soon after harvest

or purchase. Even under proper storage conditions,

foods lose freshness and nutritive value if they

are stored too long.

To retain quality and nutritive value, stock only

the kinds and amounts of food you can store

properly. Always store the most perishable items,

including meats, poultry, sh, eggs and dairy

products, in the coldest sections of the refrigerator.

Label food with the date so that the foods can be

used within a safe time.

Refrigerate or freeze leftover foods within 2 hours

after cooking. Maintain the refrigerator temperature

at 40° F or below. Maintain a freezer temperature

of 0° F or below. Arrange items so cold air can

circulate freely. Monitor the temperature with an

appliance thermometer.

Food Preparation &

Reheating Tips

Thawing and Reheating Vacuum

Packaged Foods

Always thaw foods in either refrigerator or

microwave – do not thaw perishable foods at

room temperature. To reheat foods in a

microwave remove from Zipper Bag.

Preparation Guidelines for

Meat and Fish:

For best results, pre-freeze meat and sh for

1-2 hours before vacuum packaging in a

FoodSaver

Vacuum Zipper Bag. This helps

retain the juice and shape, and guarantees

a better seal. If it’s not possible to pre-freeze,

place a folded paper towel between meat or

sh and top of bag, below valve area. Leave

paper towel in bag to absorb excess moisture

and juices during vacuum packaging process.

NOTE: Beef may appear darker after vacuum

packaging due to the removal of oxygen. This is

not an indication of spoilage.

Preparation Guidelines for

Hard Cheeses:

To keep cheese fresh, vacuum package it after

each use. When you’re ready drop it in bag

and reseal.

IMPORTANT: Soft cheeses should

never be vacuum packaged.

Care, Cleaning & Troubleshooting

Guidelines for Vacuum Packaging

Instructions

Preparation Guidelines for

Vegetables:

Vegetables need to be blanched before vacuum

packaging. This process stops the enzyme action

that could lead to loss of avor, 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 zucchini

or broccoli; 5 minutes for carrots; and 7 to 11

minutes for corn on the cob. After blanching,

immerse vegetables in cold water to stop the

cooking process. Finally, dry vegetables on a

towel before vacuum packaging.

NOTE: All vegetables (including broccoli,

Brussels sprouts, cabbage, cauliower, kale,

turnips) naturally emit gases during storage.

Therefore, after blanching, they must be stored in

freezer only. When freezing vegetables, it is best

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

frozen. To freeze vegetables in individual

servings, rst 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 package vegetables in a

FoodSaver

Vacuum Zipper Bag. After

they have been vacuum packaged, return

them to the freezer.

IMPORTANT: Fresh mushrooms,

onions, & garlic should never be

vacuum packaged.

Preparation Guidelines for

Leafy Vegetables:

For best results, use a container 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 container and vacuum

package. 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, rst

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

package fruit in a FoodSaver

Vacuum Zipper

Bag. After they have been vacuum packaged,

return them to the freezer. You can vacuum

package 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

Container.

Preparation Guidelines for

Baked Goods:

To vacuum package soft or airy baked goods,

we recommend using a FoodSaver

Container

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 package for later use.

Preparation Guidelines for

Make-ahead Meals, Leftovers and

Sandwiches:

Efficiently store your make-ahead meals,

leftovers and sandwiches in the stackable,

lightweight FoodSaver

Container. They are

microwaveable, top rack dishwasher safe and

come with a custom adaptor. The lightweight

containers will be ready to head off to the office

or school when you are!

Preparation Guidelines for

Snack Foods:

Your snack foods will maintain their freshness

longer when you vacuum package them. For

best results, use a FoodSaver

Container for

crushable items like crackers.

Vacuum Packaging

Non-Food items

The MealSaver

vacuum packaging system also

protects non-food items from oxidation, corrosion

and moisture. Simply follow the directions to

vacuum package items using FoodSaver

Vacuum Zipper Bags, Containers

and Accessories.

To vacuum package silver, wrap fork tines in soft

cushioning material, such as a paper towel, to

avoid puncturing bag.

Your FoodSaver

Vacuum Zipper Bags are

ideal for outdoor excursions. For camping and

hiking, keep your matches, maps and food dry

and compact. If you’re going sailing or boating,

vacuum package your food, lm and a dry

change of clothes. To keep emergency kits

safe and dry, vacuum package ares, batteries,

ashlights, matches, candles and other neces-

sities. Your emergency items will stay dry and

organized in your home, car or boat.

You nished your meal and now your ready to seal...

grab your convenient MealSaver

Compact Vacuum Sealing System

and let’s get started!

Care & Cleaning

Step 1

Place food in FoodSaver

Vacuum

Zipper Bag. Do not place food in

area under the green circle. Lay

Zipper Bag at with green circle

facing upwards, align grooves

and slide ngers across zipper

to close bag.

Step 5

Gently extend the Retractable Accessory

Hose to retract it and return the Vacuum

Nozzle to the unit.

Step 3

Apply gently downward pressure

over the green circle and press the

green Power Button. The Vacuum

will automatically stop when all of the

air has been evacuated from the bag.

Step 2

Plug cord into outlet. Pull Retractable

Hose Vacuum Nozzle out of the unit

and place over the green circle.

Step 4

Store a bag with perishable food in the

refrigerator or freezer or store a bag

with non-perishable goods in a cabinet.

Sealing FoodSaver

Vacuum Zipper Bag

Step 1

Place food in container. Place

the lid on the container. Apply

gentle pressure on the lid to

snap it into place.

Step 2

Plug the cord into outlet. Pull

the Retractable Hose Vacuum

Nozzle out of the unit. Attach

the Adaptor onto the Vacuum

Nozzle by pressing the tip of

the Adaptor into the bottom of

the Vacuum Nozzle as show

in the illustration.

Step 3

With the Adaptor attached, place the

Vacuum Nozzle over the gray valve

on the lid of the container. Press the

green Power Button. The Vacuum will

automatically stop when all of the air

has been evacuated from the container.

Step 5

Remove the Adaptor and gently extend

the Retractable Accessory Hose to

retract it and return the Vacuum Nozzle

to the unit.

Step 4

Store a container with perishable food

in the refrigerator or freezer or store a

container with non-perishable goods

in a cabinet.

Sealing FoodSaver

Containers

IMPORTANT: Should liquid be collected in the reservoir, stop vacuuming

once liquid fills to the Max fill line.

green marking on the hose. To retract, pull

Vacuum Nozzle out 2 or 3 inches and GUIDE

the HOSE slowly back into the unit.

Vacuum turns off before air

is evacuated:

1. Make sure the Vacuum Nozzle is upright

2. Empty liquid from Reservoir.

3. Make sure no food is beneath the green

circle of the zipper bag.

Air is still in the bag:

1. Make sure zipper is fully closed and

appliance is working correctly

2. Examine bag for leaks. To see if your bag

has a leak, seal bag with air, submerge it into

water and apply pressure. Bubbles indicate a

leak. Use a new bag if bubbles appear.

Air was removed from the bag,

but now air has re-entered:

1. Examine zipper and valve of bag. Food

debris in zipper or valve may cause leakage

and allow air to enter.

2. Sometimes moisture or food material (such

as juices, grease, crumbs, powders, etc.)

along seal edges of the zipper or beneath

the valve prevents bag from sealing properly.

Wipe the inside of bag around zipper and

beneath value and attempt to reseal.

3. If you are vacuum packaging sharp food

items, bag may have been punctured. Use a

new bag if there is a hole. Cover sharp food

items with a soft cushioning material, such

as a paper towel, and reseal.

4. If you are still experiencing difficulty with

air in your bag, fermentation or the release

of natural gases from inside the foods may

have occurred. When this happens, food may

have begun to spoil and should be discarded.

The FoodSaver

Container

will not vacuum:

1. Make sure rubber gasket on lid is free from

food materials.

2. Examine rim of container for cracks or

scratches. Any gaps can prevent containers

from vacuuming properly.

If You Need Assistance:

1-877-777-8042 (U.S.)

1-877-804-5383 (Canada)

FOLD

92-0109-032 MealSaver-IM.indd 3-6 3/16/09 10:41:22 AM

FoodSaver MealSaver Seite 2

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