- Fully Automatic, insert the bag and the unit does the rest
- Dual Motor system
- Easy, no-touch operation
- Commercial vacuum power
- Fits comfortably in a kitchen cabinet or counter top
- BPA-free, re-closable/reusable bags
- Two sealing options for “MOIST” or “DRY”
Make sure your Thanksgiving leftovers last this year with the Pro Vacuum Sealer Kit! Seal moist or dry food for easy storage and longer freshness! Oliso’s newest patented Dual Seal Freshkeeper® Technology is the most advanced system available for achieving a perfect seal with MOIST or DRY contents. The Oliso® Pro Vacuum Sealer Kit ensures a consistent and superior seal every time. It is fully automatic with bag detection to activate the sealer when you insert a bag to be sealed. It’s small, but powerful, size makes it easy to store out of the way in a cabinet or on a countertop when not being used. Keeping the environment in mind, the Pro Vacuum Sealer uses BPA free, re-closeable, reusable bags. Get it on sale now for $50 off! Read More
Thanksgiving is only 2 weeks away, and we thought you may need some tips on how to make your Thanksgiving feast the best for all of your guests! The most important part of most traditional Thanksgiving feasts is the turkey. If that turkey doesn’t taste great, you may lose your hosting privileges for next year. And even if you don’t want to host another Thanksgiving feast, you don’t want everyone to remember your dinner by saying “the turkey was okay.” We have found a secret to achieving that perfect turkey…a turkey thermometer! Thanks to Food and Wine, we have 5 great tips for a perfect turkey & you can incorporate it with this great festive thermometer.
- Check your instant-read or traditional meat thermometer a few days before Thanksgiving. If you place it in a pot of boiling water and it registers 212° (water’s boiling point at sea level), you’re all set. If it doesn’t, buy a new thermometer.
- Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that the bird cooks evenly.
- Protect the turkey breast from overcooking by roasting the bird on the lowest rack in the oven; this will keep it away from the top, the hottest part of the oven. Once the breast skin is browned, loosely cover it with foil to prevent it from becoming too dark.
- Keep a careful eye on the thermometer during the last half hour of cooking since the turkey’s temperature may rise rapidly toward the end.
- Check for doneness in the thickest, meatiest parts of the turkey. Using your thermometer, test the widest section of the breast near the wing joint; the temperature should be 165°. Test the legs at the top of the thigh, near the hip joint; the temperature should be 180°. Insert the instant-read thermometer deep enough to reach its heat sensor, the indentation about two inches from the tip. Also check the juices. If they have a pinkish tinge, continue roasting; if they’re clear, the turkey’s done. Try to insert the thermometer as infrequently as possible, to prevent the precious juices from escaping.
* And remember, the FDA suggests that the turkey is safely cooked at a minimum of 165 degrees Fahrenheit.
If you’re ready to have the best tasting turkey, order your thermometer now!