Preservation Guidelines - Hoover HODP0007BI User Instructions

3.11 Preservation Guidelines

PRODUCT
FOOD
CATEGORY
White meat Grilled chicken breast
Stewed chicken
Chicken thighs in white wine
Cubed turkey in sauce
Pork escalopes
Pork stew
Pork fillet with herbs
Stewed sausages
Pork shank
Stewed veal
Roast veal
Veal escalopes
Veal ossobuco
Veal shank
Stewed ribs
Red meat Beef stew
Braised beef
Roast beef
Stewed meatballs
Pizzaiola style meat
Lamb sirloin
Roasted lamb leg
Stewed lamb
Duck breast
Duck thigh
Mixed meatloaf
White fish Fillet of sea bass, Livornese style
Fillet of sea bass in white wine
Sea bream in white wine
Stewed monkfish
Stewed squids
whole fish
roast fish
Grilled fish
Grilled squids
Clams Stewed cuttlefish
Boiled octopus
Stewed curled octopus
Shellfish Prawns in white wine
Prawn sauce
Vegetables Cauliflower
Courgettes stir fried with garlic and parsley 63°C
Mediterranean sweet peppers
Peppers stir fried with garlic and parsley
Broccoli
Artichokes stir fried with garlic and parsley
Grilled vegetables
Roasted pumpkin
Vegetables au gratin
Stewed peas
Boiled legumes
Stewed legumes
Boiled cereals
Couscous
First courses Polenta
Vegetarian crèpes
Cereal pies
Bulgur
Quinoa
Soups Pulses soup
Cereal soup
Vegetable soup
Vegetable cream
Cream of legumes
Meat broth
Vegetable stock
Fruit Baked apples
Baked pears
RECOMMENDED
RECOMMENDED
STORAGE
CONTAINER
TEMPERATURE
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
70°C Vacuum bag
70°C Vacuum bag
63°C Vacuum bag
Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum bag
63°C Vacuum container
63°C Vacuum container
63°C Vacuum container
63°C Vacuum container
63°C Vacuum container
70°C Vacuum container
63°C Vacuum container
63°C Vacuum bag
63°C Vacuum bag
EN 14
RECOMMENDATIONS
Salt before cooking
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
Divide slices of meat into several bags to avoid excessive overlaps
If there is plenty of sauce, transfer the sauce in a separate bag
Salt before cooking
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
Salt before cooking
Salt before cooking
If there is plenty of sauce, transfer the sauce in a separate bag
Salt before cooking
Salt before cooking
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
Season with herbs and reduce salt
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
Season with herbs and reduce salt
Season with herbs and reduce salt
If there is plenty of sauce, transfer the sauce in a separate bag
Season with herbs and reduce salt
Salt before cooking
Season with herbs and reduce salt
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
If there is plenty of sauce, transfer the sauce in a separate bag
Salt before cooking
Salt before cooking
Do not put lemon with the fish in the bag, it would become bitter
Salt before cooking
If there is plenty of sauce, transfer the sauce in a separate bag
Cook directly in a vacuum bag without adding water
If there is plenty of sauce, transfer the sauce in a separate bag
increase the storage temperature (see table)
increase the storage temperature (see table)
cook with a few drops of vinegar to reduce oxidation
cook with a few drops of vinegar to reduce oxidation
cook with a few drops of vinegar to reduce oxidation
cook with a few drops of vinegar to reduce oxidation
cook with a few drops of vinegar to reduce oxidation
cook with a few drops of vinegar to reduce oxidation
salt before cooking
salt before cooking
salt before cooking
salt before cooking
drain well from the cooking water
If there is plenty of sauce, transfer the sauce in a separate bag
salt before cooking
drain well from the cooking water
cook to a fairly dry consistency before storing
Bag each portion individually to prevent breakage
Season with herbs and reduce salt
Season with herbs and reduce salt
Season with herbs and reduce salt
Once the container is filled, add a little oil on the surface to reduce oxidation
Once the container is filled, add a little oil on the surface to reduce oxidation
Once the container is filled, add a little oil on the surface to reduce oxidation
Once the container is filled, add a little oil on the surface to reduce oxidation
Once the container is filled, add a little oil on the surface to reduce oxidation
Maintain a delicate taste as the flavour will tend to concentrate during storage
Maintain a delicate taste as the flavour will tend to concentrate during storage
Season with spices and cinnamon before baking
Season with spices and cinnamon before baking