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P R O G R A M S
place the food in an open container with your desired pickling recipe
(but don't fi ll more than halfway). You will notice that before the
vacuum is released, the liquid may start to boil. Right before the cells
collapse, they will take in some of the pickling liquid. The end result
will maintain a consistent texture while imparting additional fl avor.
DRY / COOL
Under vacuum, the boiling point of water is reduced. This program is
intended to leverage that change to enable the removal of additional
moisture to speed up the drying / cooling of things such as a freshly
baked loaf of bread. This can help to produce a crisper crust. A long
vacuum is pulled with periodic atmospheric releases. This ensures the
pressure is never drawn too low, causing unwanted expansion of
trapped air bubbles. The program was designed to run for 60
seconds, so depending on the item being dried / cooled, running the
program again (back-to-back) may be required.
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