24
The vacuuming levels stop pulsating as soon as the
target value has been reached. The vacuuming level that
has been reached lights up and an acoustic signal
sounds. You can now detach the hose from the
container and the external vacuuming adaptor.
Note:
If larger bubbles form, cancel the vacuuming
process.
Cancelling the vacuuming process
During the vacuuming process, touch the
³
symbol to
cancel the process prematurely.
The appliance displays the vacuuming level until it is
reached.
You can now detach the hose from the container and the
external vacuuming adaptor.
Carrying out the drying program for
vacuum pump
When vacuuming food, the smallest volume of water
gets into the vacuum pump system. This effect is
exacerbated when you are vacuuming liquids or
extremely moist food. For this reason, the appliance
comes with a drying function, which further removes any
liquid that gathers in the pump.
If the
¢
symbol lights up in white, it is recommended
that you carry out a drying program. However, at this
point, you can continue to use the appliance as normal.
If the
¢
symbol lights up in red, you must carry out a
drying program.
Proceed as follows:
1
Tightly close the glass lid and hold it there.
2
Touch the
¢
symbol.
The drying program starts and lasts between 5 and 20
minutes. During the procedure, the
¢
symbol pulsates
in orange. You can close the vacuuming drawer during
the procedure.
At the end of the program, the chamber is ventilated and
an acoustic signal sounds. You can now open the glass
lid.
Note:
It may be the case that a single drying procedure
is not sufficient. If, after one drying procedure, the
symbols
¢
in red and
…
in orange light up, there is
still moisture in the pump system. Wait until the
…
symbol no longer lights up and restart the drying
process.
Applications
In this chapter, you will find out how you can use your
vacuuming drawer in different use cases.
Vacuum for sous-vide cooking
You can use your vacuuming drawer to prepare food for
sous-vide cooking. Sous-vide cooking is a method of
cooking "under a vacuum" at low temperatures between
50-95 °C and in 100% steam or in a bain marie.
The vacuuming drawer is used to heat-seal the food in a
special air-tight, heat-resistant cooking bag.
m
Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
▯
Only use high-quality, perfectly fresh food.
▯
Wash and disinfect your hands. Use disposable
gloves or cooking/grill tongs.
▯
Take extra care when preparing critical food, such
as poultry, eggs and fish.
▯
Always thoroughly rinse and/or peel fruit and
vegetables.
▯
Always keep work surfaces and chopping boards
clean. Use different chopping boards for different
types of food.
▯
Maintain the cold chain. Make sure that you only
interrupt it briefly to prepare the food, and then
return the food in its vacuum-sealed bag to the
refrigerator for storage before you cook it.
▯
Food is suitable for immediate consumption only.
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the
refrigerator. It is not suitable for reheating.
Vacuuming bags
Use the enclosed vacuuming bags for sous-vide
cooking. You can reorder the vacuuming bags.
Do not cook the food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sous-
vide cooking.
Where possible, position the items of food in the bag
next to each other and not on top of each other.
Vacuuming
Where possible, use the highest vacuuming level to
vacuum-seal the food. This is the only way to achieve
even heat transfer and therefore a perfect cooking
result.
Before cooking the food, check whether the vacuum in
the bag is intact. Make sure that:
▯
There is no/hardly any air in the vacuuming bag.
▯
The heat-sealing seam is perfectly sealed.
