9 Minute Marinator Owner`s Manual

Marinated & Cooked in
or Less
30 Minutes
Chef Connie Willis
Instru ctional Manua l & Recipe Gu id e
Distributed by:
Thane Direct Canada, Inc., Toronto, ON
Thane International, Inc., La Quinta CA 92253
Thane Direct UK Ltd., Admail ADM3996
Instructional
Manual &
Recipe Guide
Instructional Manual & Recipe Guide
CONTENTS
Instructional Manual
P. 03
Important Safety Instructions
Food Safety
Parts List
Welcome
Operating Instructions
Troubleshooting
Cleaning & Maintenance
P. 04
P. 04
P. 05
P. 06
P. 07
P. 08
P. 09
Recipe Guide
P. 10
Oriental Chicken
Pasta Salad
Balsamic Salmon
Teriyaki Steak
Pork Dijon
Caprese Salad
Herbed Chicken
Grilled Vegetables
Barbecue Rub for Meat
Macerated Strawberries
Ceviche
Indian style Yogurt Marinade
P. 11
P. 11
P. 12
P. 12
P. 13
P. 13
P. 13
P. 14
P. 14
P. 15
P. 15
P. 16
International Recipe Guide
P. 17
Marinated Feta Cheese(Greek)
Provencal Salmon (Europe)
Cucumber-Tomato Raita (India)
Lamb Kebab Marinade (Middle East)
Carne Asada Marinade (Central America)
Spicy Grilled Tuna, Cuban Style (Caribbean)
French pickles (France)
Churrasco with Chimichurri (South America)
Beer Marinated chicken (German)
Shrimp on the Barbi (Australia)
Cucumber-Zucchini Salad (Africa)
Japanese Steak (Asia)
2
P. 18
P. 18
P. 19
P. 19
P. 20
P. 20
P. 21
P. 21
P. 22
P. 22
P. 23
P. 23
Instructional Manual & Recipe Guide
Instructional Manual & Recipe Guide
Important Safety Instructions
When using electrical appliances, basic safety precautions should always be
followed including the following:
Instructional
Manual
1. Read all instructions before using the appliance and keep for future reference.
2. Close supervision is necessary when any appliance is used by or near children.
3. To protect against risk of electrical shock do not put motor base in water or
other liquid.
4. Never force the plug into an outlet. Check that the main voltage corresponds
to the voltage indicated on the rating label, see specifications below:
ETL/cETL = UL/cUL 120V 60Hz 10W
TUV/UK
230V 50HZ 7W
5. Never disconnect the unit from the electrical outlet by pulling the cord.
Always grasp the plug and pull to disconnect.
6. Unplug from outlet when not in use and before cleaning.
7. Avoid contacting moving parts.
8. Do not operate any appliance with a damaged cored or plug or after the
appliance malfunctions, or is dropped or damaged in any manner.
9. Do not allow the unit to touch any hot surfaces.
10. The 9-Minute Marinator is designed for household use only. Do not use outdoors.
11. Use this appliance for its intended use as described in this brochure. Do not use
any other accessories or attachments not recommended by the manufacturer.
They may result in fire, electrical shock, or injury.
Food Safety
Keep perishable foods in the refrigerator or freezer. Also refrigerate or freeze leftovers
immediately.
Thaw meat, fish or poultry in the refrigerator, never on the kitchen counter or in warm
water. For quick thawing, use a microwave oven according to manufacturer’s directions
and then cook defrosted food immediately.
Keep everything that touches food clean, such as hands, utensils, bowls and countertops.
Keep juices from raw meat, poultry and fish from coming into contact with other
foods, cooked or raw. Always wash contact surfaces and utensils with hot, soapy water
immediately after preparing these products.
Never eat raw seafood, meat, poultry or eggs.
Do not use marinade as a sauce for cooked food without first boiling it for
at least one minute.
Cook meats thoroughly, to a uniform internal temperature as follows:
ground meats
ground poultry
roasts, medium rare
roasts, medium
roasts, well done
poultry
pork
3
106 °F
165 °F
145 °F
160 °F
170 °F
170 °F
160 °F
4
(71 °C)
(74 °C)
(63 °C)
(71 °C)
(77 °C)
(77 °C)
(71 °C)
Instructional Manual & Recipe Guide
Parts List
Instructional Manual & Recipe Guide
Welcome
Congratulations on your purchase of the 9 Minute Marinator.
1
2
3
1.
2.
3.
4.
5.
6.
7.
8.
5
6
7
8
4
Pump
Rubber Stopper
Removable Tenderizing Plate
Canister
Pull Ring Mechanism
Support of Valve
Canister Lid
Valve Gasket
12
12
9.
10.
11.
12.
9
10
11
Drive Wheel
Control Panel
LED Light
Power Base
The 9 Minute Marinator will help you infuse flavor to all
your meats, fish, poultry and vegetable in 9 minutes or less.
Here’s how it works. Air is extracted from the canister and
a vacuum is created using the pump. The vacuum causes the
food fibers to stretch and open up, allowing the marinade to
penetrate to the core.
Place the foods you want to marinate in the 9 Minute
Marinator canister and add your favorite marinade. This could
be any spices, rubs, olive oil, seasonings, salad dressings, fresh
juices or your favorite bottle of marinade.
When the air is expelled from the canister the food fibers
close back down trapping the marinade inside the food. The
result, tastier more flavorful food.
13
14
5
13. Power Cord
14. Power Switch
6
Instructional Manual & Recipe Guide
Operating Instructions
Before using the 9 Minute Marinator for the first time, wash it according to the
cleaning instructions on page 6.
FOLLOW THESE STEPS
1. Stand the canister (4) upright and add the food you want to marinate
to the canister (4) along with your favorite marinade. (Please refer to
recipe guide.)
DO NOT place more than 5 lbs of food in the canister (4).
2. Place canister lid (7) on top of canister (4). Make sure valve gasket (8)
is secured.
3. Place pump (1) over pull ring mechanism (5) and push down firmly.
Pump at least 12 times.
You will know now a vacuum is created when you encounter moderate
resistance in the pump (1) and the canister lid (7) cannot be lifted from
the canister (4).
Instructional Manual & Recipe Guide
Trouble Shooting
1. What if canister stops rotating before the 9 minute cycle?
If the canister stops rotating before 9 minute cycle, press the “OFF”
button on the control panel and remove plug from outlet. Check the
power base and canister are clean and dry. Wipe with damp cloth if
necessary and allow drying.
2. What if canister does not rotate at all?
If the canister does not rotate at all, perhaps there is too much food in the
canister. Remove some food from the canister. The weight capacity must
NOT exceed 5lbs.
3. What if the LED light does not turn red when you plug it in?
Check power switch on the back of the power base is ON. Make sure
electrical cord is plugged into an outlet. If doesn’t work try another outlet
to make sure the fuse isn’t blown.
4. Place the power base (12) on a flat, dry surface and plug the power cord
(13) into a standard electrical unit and turn on the power switch (14) ‘ON’
on the pack of the power base (12). The LED light (11) should turn RED.
5. Make sure the outside of the canister (4) is clean and dry and free of
grease and any remaining marinade juices.
6. Place canister (4) on the drive wheel (9). It should fit firmly on the base.
7. Press the ‘ON’ button on the control panel (7). The motor will begin to
rotate the canister (4) and automatically stop in 9 minutes.
8. Some foods do not require a 9 minute cycle such as, fish and other
delicate foods.
Press the ‘OFF’ button on the control panel (10) to stop the 9 Minute
Marinator before cycle ends.
9. Remove canister (4) from drive wheel (9) and place in upright position.
10. Release the air from the canister by lifting the pull ring mechanism (5). DO
NOT pull to hard on this. You should hear the air being expelled. Once
the air is expelled you should easily be able to remove the canister lid (7).
11. Your food is now fully marinated and ready to be cooked or served.
(See recipe guide.)
NOTE: NUMBERS IN BRACKETS REFER TO PARTS – SEE PAGE 5 FOR PARTS LIST
7
8
Instructional Manual & Recipe Guide
Instructional Manual & Recipe Guide
Cleaning and Maintenance
Clean the 9 Minute Marinator after each use according to the following
instructions.
The Power Base
1. Unplug the power base before cleaning.
Marinated & Cooked in
2. Wipe off the power base using a damp cloth
DO NOT immerse the power base in water and DO NOT bring it into
contact with water.
30 Minutes or Less
The Canister, lid, pump and valve gasket
1. Remove the valve gasket from the lid by pulling gently
2. Wash the lid, valve gasket and pump by hand using dishwashing soap.
3. Wash canister using dishwashing soap or place in the dishwasher
NOTE – MAKE SURE POWER BASE AND CANISTER IS COMPLETELY CLEAN
AS THIS WILL INTERRUPT THE ROTATION OF THE CANISTER.
USE MILD SOAP ONLY; ABRASIVE CLEANERS SHOULD NOT BE USED.
Microwave
Safe
Damp Cloth
Only
Refrigerator &
Freezer Safe
3
3
3
Canister Lid (7)
3
3
3
Pump (1)
3
3
Valve Gasket (8)
3
3
Canister (4)
3
Dishwasher
Safe
Hand Wash
Only
3
3
Power Base (12)
NOTE: NUMBERS IN BRACKETS REFER TO PARTS – SEE PAGE 5 FOR PARTS LIST
RECIPE
GUIDE
Chef Connie Willis
GENERAL NOTE
Add any store bought marinades/homemade marinades,
barbeque sauces, rubs, seasonings, salad dressings, etc and
place inside the 9 Minute Marinator with meats, fish, poultry,
pork, etc to instantly infuse with flavors.
When marinating fish or delicate foods always remove
tenderizing plate first.
Serving size for all recipes 4-6 people.
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10
Instructional Manual & Recipe Guide
Instructional Manual & Recipe Guide
Oriental Chicken
Balsamic Salmon
4-6 boneless chicken breasts 4oz. each
1/4 cup soy sauce
“1 lime, juiced”
1 tablespoon raw ginger
1/4 cup sesame oil
Salt and pepper to taste
6 (5 ounce) salmon fillets with skin removed
1/3 cup balsamic vinegar
1/4 cup of sesame oil
4 cloves garlic minced
1 teaspoons honey
4 teaspoons Dijon mustard
Salt and pepper to taste
Place all ingredients in food canister. Push “ON.” When 9 minute cycle
stops, remove chicken from food canister. Grill chicken over preheated
grill for 8-10 minutes per side. Serve immediately.
Remove tenderizing plate from inside canister. Place all ingredients
in food canister. Push “ON.” Remove salmon after a few minutes.
Place marinated salmon over hot coals or on a well-oiled grill.
Cook 3-5 minutes per side or until done to your taste.
Pasta Salad
1 - 16 oz. box pasta (cook as directed)
11 oz. can of chickpeas
1 large carrot chopped
1/2 of a red bell pepper cut in small cubes
1/2 of a yellow bell pepper cut in small cubes
1 bottle of Italian salad dressing
Salt and pepper to taste
Place all ingredients in food canister. Push “ON.” When 9 minute cycle is
stops, serve immediately or store in refrigerator covered with vacuum seal
lid until ready to serve.
Note: You can add any ingredients of your choice such as: sun dried
tomatoes, mozzarella squares, scallions, etc.
11
Teriyaki Steak
4 - 6 steaks 1 inch thick (any cut you desire)
1/4 cup of Worcestershire sauce
1 tablespoon olive oil
3 tablespoons light brown sugar
1 clove garlic, peeled and minced
1/2 teaspoon ground black pepper
Place all ingredients in food canister. Push “ON”. When 9 minute
cycle is finished remove steak from food canister. Grill on hot grill
or in pre-heated broiler in oven for about 3 minutes per side or until
done to your taste.
12
Instructional Manual & Recipe Guide
Pork Dijon
Instructional Manual & Recipe Guide
Grilled Vegetables
1/2
1
pounds pork tenderloin
2 teaspoons Dijon or other mustard
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
Fresh ground pepper to taste
1 cup maple syrup
Place all ingredients in food canister. Push “ON.” When 9 minute cycle
is done remove pork from food canister. Roast in preheated oven at
350 degrees in a shallow pan, uncovered for 25 –30 minutes or until
internal temperature reaches 170 degrees. Serve immediately.
Caprese Salad
10 oz of fresh mozzarella cheese, cut in 1 inch cubes
1 container cherry tomatoes
8 leaves fresh chopped basil
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
4 cloves fresh garlic, crushed
Salt and freshly ground pepper to taste
Remove tenderizing plate and place all ingredients in food canister.
Push “ON.” When 9 minute cycle is finished, serve immediately or
store in refrigerator covered with vacuum seal lid until ready to serve.
Herbed Chicken
4-6 chicken breast halves (bone in or bone out)
1 package of dry salad dressing mix (any flavor)
Add vinegar, olive oil and water as directed on package. Place all
ingredients in the food canister and push “ON”. When cycle is done
remove chicken from food canister and cook as desired.
13
Use favorite fresh vegetables such as zucchini, eggplant, mushrooms,
peppers, corn on the cob. Keep corn and small vegetables like
mushrooms whole. Slice larger vegetables like eggplant and zucchini
into thick pieces.
2 lbs fresh vegetables prepared as above
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
2 lemons, juiced
8 leaves fresh chopped parsley
3-4 leaves fresh chopped oregano
salt and freshly ground pepper to taste
Place all ingredients into food canister push “ON.” When 9 minute cycle
is done remove vegetables from food canister and cook as desired.
Barbecue Rub for Meat
Flank steak, spareribs, baby back ribs, pork shoulder, beef brisket or
London broil.
For 4-5 lbs of meat:
1/2
cup firmly packed dark brown sugar
2 tablespoons coarse-grain salt
1/4 cup course ground black peppercorns
1/4 cup hot paprika powder
1 tablespoon onion powder
2 tablespoons garlic powder
1 to 2 teaspoons ground cayenne pepper (optional)
2 tablespoons of Olive Oil
Place all ingredients into food canister, stir with a spoon and add meat
push “ON.” When 9 minute cycle is done remove meat from food
canister and cook as desired.
14
Instructional Manual & Recipe Guide
Instructional Manual & Recipe Guide
Macerated Strawberries
Indian style Yogurt Marinade
Use on top of cakes, ice cream, and whip cream or by itself.
This Indian-style marinade is great for fish or chicken.
Choose one of the following:
4 –6 Salmon filets about 6oz. each
4 chicken breast halves, legs or thighs (bone in or out)
6-8 chicken kabobs on bamboo skewers
1 quart sliced strawberries
2 tablespoons granulated sugar (or more to taste)
3 tablespoons orange juice
2 teaspoons grated orange rind
Place all ingredients in the food canister and push “ON”. Use one or two
9 minute cycles according to your taste, for a stronger flavor use a two
cycles. CONTD 10 - Serve immediately or store in refrigerator covered
with vacuum seal lid until ready to serve.
Note: You may add 1/4 cup Champagne, white or red wine (in place
of orange juice) or 3 tablespoons of your favorite liquor along with the
orange juice to the food canister.
Ceviche
Use very fresh (sushi-grade) white-fleshed ocean fish, such as grouper,
wahoo, sea bass, shrimp or red snapper.
1-2 lbs of fish cut into 1/4 inch pieces
1/2 cup fresh lime juice
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
For the marinade:
1 tablespoon peeled grated fresh ginger
2 tablespoons plain yogurt
2 1/2- 3 tablespoon of olive oil
2 cloves garlic, chopped
1 1/2 teaspoons red curry powder or gram marsala
Salt and pepper to taste
Note: add a pinch of cayenne pepper if you like a spicier flavor. For fish
remove the tenderizing plate and reduce the cycle time – you will only
need a few minutes.
Place all ingredients for marinade in food canister, stir with a spoon just to
make sure all ingredients are incorporated. Add fish or chicken to food
canister and push “ON.” When 9 minute cycle (less for fish) is done,
remove fish or chicken from food canister and cook over hot coals or on a
well-oiled grill.
Remove tenderizing plate and place all ingredients in the food
canister and push “ON”. Use one 9 minute cycle or less according
to the thickness of the fish. Place in refrigerator covered with vacuum
seal lid until well chilled.
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Instructional Manual & Recipe Guide
Instructional Manual & Recipe Guide
Marinated Feta Cheese
Marinated & Cooked in
30 Minutes or Less
INTERNATIONAL
RECIPE
GUIDE
Chef Connie Willis
GENERAL NOTE
Add any store bought marinades/homemade marinades,
barbeque sauces, rubs, seasonings, salad dressings, etc and
place inside the 9 Minute Marinator with meats, fish, poultry,
pork, etc to instantly infuse with flavors.
When marinating fish or delicate foods always remove
tenderizing plate first.
16oz. Greek feta cheese, cut into 1 inch cubes
1 cup olive oil
2 teaspoons fresh ground black pepper
1/2 teaspoon dried Greek oregano leaves
1 Bay leaf
2 Cloves garlic, minced
2 tablespoons fresh parsley, chopped
8 oz. pitted Greek kalamata olives crusty bread or pita bread
chips, to serve
Remove tenderizer plate from inside food canister.
Place all ingredients except bread in food canister. Push “ON”.
Serve immediately or store in refrigerator covered with vacuum seal lid
until ready to serve. Serve with crusty rustic bread or pita bread chips.
Provencal Salmon
(Europe)
6 (6 ounces) pieces of Salmon fillet
1 cup olive oil
1/2 lemon, zested or grated
1 tbsp. minced fresh chives
1 tbsp. minced tarragon salt, pepper and cayenne pepper to taste
Remove tenderizer plate from inside food canister. Place all ingredients
in food canister. Push “ON”.
Push “OFF” remove salmon after five minutes. Place marinated salmon
over hot coals or on a well-oiled grill. Cook 3-5 minutes per side or until
done to your taste.
Serving size for all recipes 4-6 people.
17
(Greek)
18
Instructional Manual & Recipe Guide
Cucumber-Tomato Raita
(India)
16 oz. plain yogurt
1/2 lb cucumber, grated and peeled
1 tbsp. mint leaves (minced)
2 Tomatoes cut in small pieces
1 tbsp. green chili, minced
1 teaspoon ground cumin salt and pepper (to taste)
Remove tenderizer plate from inside food canister.
Place all ingredients except bread in food canister. Push “ON”.
Serve immediately or store in refrigerator covered with vacuum seal lid
until ready to serve. Serve cold with spicy lamb, chicken or fish dishes.
Lamb Kebab Marinade
Instructional Manual & Recipe Guide
Carne Asada Marinade
(Central America)
2- 4 lbs flank steak or skirt steak
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup fresh chopped cilantro leaves
1 teaspoon ground cumin
1 tablespoon honey
3 cloves of garlic minced
2 or more sliced jalapeno chilies
1 small onion sliced thinly
1/4 cup of olive oil salt & Pepper to taste
(Middle East)
Insert tenderizer plate inside food canister.
Place all ingredients in food canister. Push “ON”.
2 tablespoons lemon juice
1/2 cup olive oil
1 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon turmeric pinch of ground red pepper or cayenne (or more if
desired, depending on how spicy you desire)
2 – 3 lbs of lamb cut into 2 inch cubes
Place marinated meat over hot coals or on a well-oiled grill. Cook 5 –8
minutes per side or until done to your taste.
Place all ingredients in food canister. Push “ON”.
Thread meat onto skewers and grill.
Note: Slice steak very thin, serve with tortillas, salsa and guacamole.
Spicy Grilled Tuna, Cuban Style
(Caribbean)
(6 ounces) 6-8 pcs of tuna fillet
3 large shallot, minced"
2 tbsp. ground cumin
1 bunch cilantro, finely chopped
Remove tenderizer plate from inside food canister. Place all ingredients in
food canister. Push “ON”. Push “OFF” remove tuna after five minutes.
Place marinated tuna over hot coals or on a well-oiled grill. Cook 3-5
minutes per side or until done to your taste.
19
20
Instructional Manual & Recipe Guide
French pickles
(France)
2 tablespoons fine French herbs*
1 shallot, thinly sliced
1 bay leaf, crushed
2 small dried chili pepper cut into to fourths
1 tablespoon pickling salt
1/4 cup champagne or white wine vinegar
10 tri color peppercorns crushed
1 1/2 lbs of pickling cucumbers
Remove tenderizer plate from inside food canister. Place all ingredients
in food canister. Push “ON”. Serve immediately or store in refrigerator
covered with vacuum seal lid until ready to serve.
Note: French Herb mixture can be purchased in specialty markets. It is a
mixture of any or all of these herbs: tarragon, chervil, sage leaves, thyme,
rosemary, dried chives, dried orange rind and ground celery seed.
Churrasco with Chimichurri
(South America)
1 lb. flank steak
1 cup cilantro leaves, chopped
1 cup flat-leaf parley, chopped
6 cloves fresh garlic, peeled and chopped
1 cup extra-virgin olive oil
1/3 cup water salt & pepper to taste
Insert tenderizer plate inside food canister. Place all ingredients in food
canister. Push “ON”.
Place marinated meat over hot coals or on a well-oiled grill.
Cook 5 –8 minutes per side or until done to your taste.
21
Instructional Manual & Recipe Guide
Beer Marinated Chicken
(German)
1/2
cup oil
1 teaspoon German mustard
1 cup dark German beer
4 cloves garlic, minced
1 1/2 tsp salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
3 1/2 to 4 1/2 lbs chicken parts
Insert tenderizer plate inside food canister.
Place all ingredients in food canister. Push “ON”.
Place marinated meat over hot coals or on a well-oiled grill. Cook 15 minutes per side or until done to your taste.
Shrimp on the Barbi (Australia)
1/2
cup butter, melted
cup olive oil
1/4 cup minced parsley
1/4 cup minced thyme
1/4 minced cilantro
1/2 fresh lemon cut into small wedges
3 large garlic cloves, crushed
1 tablespoon minced shallot
Salt and pepper to taste
1 1/2 pounds large shrimp, peeled
Spinach leaves
Lemon slices
1/4
22
Remove tenderizer plate
from inside food canister.
Place all ingredients in food
canister except spinach and
lemon slices. Push “ON”.
Place marinated shrimp over
hot coals or on a well-oiled
grill. Cook 2-3 minutes per
side or until done to your
taste. Line platter with spinach.
Arrange skewers on platter.
Garnish with lemon and serve.
Instructional Manual & Recipe Guide
Instructional Manual & Recipe Guide
Cucumber-Zucchini Salad
(Africa)
2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced
1/3 cup vinegar
1/4 cup sugar
1/2 tablespoon salt
1 tsp. coarse black pepper
1 pinch red pepper flakes
Remove tenderizer plate from inside food canister. Place all ingredients
in food canister. Push “ON”.
Serve immediately or store in refrigerator covered with vacuum seal lid
until ready to serve.
Japanese Steak (Asia)
1 3/4 to 2 lb. sirloin steak, 3/4 inch thick
1/4 cup sake or dry sherry
3 tablespoons soy sauce (light or regular)
3 tablespoons rice vinegar
1 tablespoons molasses
1 tablespoon sesame oil
2 Tbs. peeled and finely chopped fresh ginger
1/4 to 1/2 tsp. red pepper flakes
1/2 teaspoon powdered ginger
1 lemon, juiced salt & pepper to taste
Insert tenderizer plate inside food canister. Place all ingredients in food
canister. Push “ON”.
Place marinated meat over hot coals or on a well-oiled grill.
Cook 5 –8 minutes per side or until done to your taste
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Instructional Manual & Recipe Guide
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