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Vacuuming in the bag
Vacuum the food in a suitable vacuuming bag in order to
preserve the food for longer, to marinate it or to prepare
it for sous-vide cooking.
Suitable vacuuming bag
Use the original vacuuming bags that are enclosed with
the appliance or can be ordered as accessories. These
bags are suitable for a temperature range of -40 °C –
100 °C. This means that they can be used for storing
food at low temperatures and also for cooking the
vacuum-sealed food that is contained in the bags. The
optimum heat-sealing time for this bag is level 2. The
bags are suitable for use in the microwave. Pierce the
bag before you heat it up in the microwave.
Only use bags that are suitable for vacuuming food.
Commercially available products are different when it
comes to the quality of the food, temperature
resistance, material and surface. Ensure that the bag is
used only for the purpose for which it is intended.
The heat-sealing time for the vacuuming bag always
depends on the material from which it is made. In most
cases, heat-sealing level 1 is sufficient for heat-sealing
thin bags. Vacuuming bags that are made from a thicker
material require a longer heat-sealing time at heat-
sealing level 2 or higher.
The length of the heat-sealing column limits the size of
the vacuuming bag that can be used. You should
therefore only use bags with a maximum width of
240 mm.
Filling the bag
Where possible, position the items of food in the
vacuum-sealing bag next to each other and not on top of
each other.
To ensure that the sealing seam is perfect, it is
important that the edge of the bag is clean and dry. To
ensure that the seam is perfect during the heat-sealing
process, it is important that there is no food residue
around the seam on the edge of the bag. Before you fill
the bag, you should therefore fold over its edge by
approx. 3 cm. Unfold the edge again once the bag has
been filled.
To ensure that you can keep track of your bags and the
food that is vacuumed within them, we recommend that
you make a note on the bag of the date of the vacuuming
along with the contents.
Proceed as follows:
1
Open the glass lid.
2
Place the vacuuming bag in the compartment.
Notes
‒
Ensure that the food is at the lowest possible
initial temperature – within the range of 1 – 8 °C
is best.
‒
Ensure that the air outlet is not covered. This
means that the pump can extract the air from the
chamber.
‒
Ensure that the centre of the bag and the ends
of the bag lie flat on top of the heat-sealing
column. This ensures that the heat-sealing seam
is perfectly closed.
‒
Ensure that the open end of the bag protrudes
over the heat-sealing column by approx. 3 cm but
that it is not resting on the lid seal.
Note:
If required, use the raised vacuuming
platform so that the bag does not slip.
3
Touch the
°
symbol to select the vacuuming level.
4
Touch the
±
symbol to select the heat-sealing
time.
5
Tightly close the glass lid and hold it there.
6
Touch the
²
symbol to start the vacuuming
process.
The vacuuming process starts. The vacuuming level
indicators pulsate in orange one after the other until the
selected value has been reached.
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