FoodSaver Quick Marinator None - Manual (Page 2)

Troubleshooting
If the FoodSaver ® Vacuum Packaging Canister will not vacuum:
1. Make sure the rubber 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 Accessory 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
[email protected]. 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.
www.foodsaver.com
T020-00110-000 (06/06)
T220-00450
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 1 1 /
2
cups; enough for 4 1 /
2
pounds
of chicken, pork or fish.
Texas Bar-B-Que Sauce & 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 sauté the onion and garlic for 5 minutes. Add the
remaining ingredients and simmer, stirring frequently, until slightly thickened, about 10 minutes. Cool
the marinade before using. Makes 2 cups; enough for 6 pounds of beef, chicken or pork.
Tips for Marinating with the Quick Marinator
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!
Recipes
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, Pork, 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.
Broiling / Grilling Baking
Pork
Closest to heat source.
12 minutes per inch - turn
once.
Not recommended.
Beef
Closest to heat source.
10 minutes per inch - turn
once.
Not recommended.
Shrimp
Closest to heat source.
3-4 minutes per side. Bake at 400°F (200°C)
for 6-8 minutes.
Fish
Closest to heat source.
5-6 minutes per inch - turn
once.
Bake at 400°F (200°C)
for 6-10 minutes per inch.
Poultry with bone
Furthest from heat source.
12-14 minutes per side. Bake at 350°F (175°C)
for 25-30 minutes.
Poultry without bone
Closest to heat source.
4-5 minutes per side. Bake at 350°F (175°C)
for 20-25 minutes.
Vegetables
Closest to heat source.
Until tender. Bake at 450°F (230°C)
until tender.
Cooking Chart
Printed in China
T020-00110 update.indd 2 T020-00110 update.indd 2 7/13/07 11:18:16 AM 7/13/07 11:18:16 AM