AEG VS92903M, User Manual, Page: 10 / 44

9 ENGLISH
Food Vacuum Recommended
Pasta 99.9%
Fish, shellfish 99.9%
Sausages 99.9%
Cured meats 99.9%
Vegetables 99.9%
Fresh vegetables (salad, tomatoes) 35 - 50%
Stop button
This button immediately stops suction and
the machine proceeds by sealing the
pouch automatically. This function must be
used for packing liquid and hot products,
which can boil during the vacuum cycle.
MODIFYING THE PARAMETERS
We recommend modifying the “vacuum %
” parameters for some foods (see the
recommended vacuum % table).
The pouch sealing time can be modified
(from 0 to 4 seconds) for pouches with
different thickness compared to those
supplied.
To modify these parameters, proceed as
follows:
Press buttons

,

to select the
program to be modified (e.g. P2).
Press the selection button

The display shows the vacuum
percentage (99.9%).
Enter the desired number by pressing
buttons

,

Press the selection button

The display shows the sealing time (2
seconds).
Enter the desired value by pressing
buttons

,

By pressing

again, the display shows
the program (e.g. P2). The displayed
program means that the set parameters
have been saved.
7. VACUUM FOOD PACKAGING FOR “SOUS VIDE”
COOKING METHOD
With this method, the food sealed in the
vacuum pouch is then slowly steam
cooked or cooked in low temperature
water.
Vacuum is set at 99.9%, which is ideal for
this cooking method.
The benefits provided are many:
the flavour and texture of the food are
better
both flavour and aromas are preserved,
as the cooking process does not
disperse them
The reduced loss of liquid makes the
food softer and less dry.
Nutrients like minerals and vitamins are
preserved by the sealed pouch.
You don't need to add oils or fats for
cooking