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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.
▯
There are no holes in the vacuuming bag – do not
use the core temperature probe.
▯
Pieces of meat or fish that have been vacuumed
together are not pressed directly against one
another.
▯
As far as possible, avoid piling up vegetables and
desserts when vacuuming them.
If in doubt, place the food into a new bag and vacuum it
again.
Food should be vacuumed at most one day before it is
cooked. This is the only way to prevent the escape of
gases from the food (e.g. from vegetables) which inhibit
the transfer of heat, or to prevent the texture of the food
from changing, and thus altering how it cooks.
Vacuum-sealing glass bottles
You can also use the vacuum-sealing drawer to vacuum
and reseal glass bottles, e.g. bottles of cooking oil.
1
Plug the vacuuming adaptor into the air outlet. The
outlet for the hose should point vertically upwards.
2
Secure the bottle cap to the bottle opening. Push
the bottle adaptor onto the bottle cap.
3
Secure the hose to the vacuuming adaptor and the
bottle adaptor.
4
Touch the
°
symbol to select a vacuum-sealing
level.
Notes
‒
Always vacuum-seal bottles at the lowest level.
‒
Do not vacuum-seal any carbonated liquids, such
as sparkling wine.
5
Touch the
²
symbol to start the vacuum-sealing
process.
The vacuum-sealing process starts. The vacuum-sealing
level indicators pulsate orange one after the other until
the selected value has been reached.
The vacuum-sealing levels stop pulsating as soon as the
target value has been reached. The vacuum-sealing level
that has been reached lights up and an audible signal
sounds. You can now detach the hose from the bottle
adaptor and the external vacuuming adaptor. You can
now detach the bottle adaptor from the bottle cap.
Fast marinating and flavouring
You can use your vacuuming bag to quickly add flavour
to or marinate food such as meat, fruit and vegetables.
Marinating your food in the traditional way usually takes
a long time and is not particularly intensive. When you
vacuum in a bag, the food's cell pores open and the
marinade that is added can be absorbed quickly. This
produces a more intensive taste in a much shorter time.
Storage and transport
Extend the storage time for food. Due to the low-oxygen
environment in the vacuum, freshly vacuumed food
remains edible for longer when it is stored correctly.
The freezer burn is lower when the food has been frozen
and vacuumed.
Re-seal food in glass containers (such as jams and
sauces). The vacuuming significantly increases the
storage time.
Notes
‒
You must ensure that the glass containers that are
used are no taller than 80 mm. Taller containers
may damage the appliance's glass lid.
‒
Only use screw-top jars that are robust and intact.
‒
Only tighten the container by hand. The container is
automatically sealed by the vacuum-sealing
process.
‒
Not all jars or lids are suitable for being re-sealed
under a vacuum. After the vacuuming process,
check whether a vacuum has occurred: A lid that is
curving inwards and can only be opened with a lot
of force is an indication that the vacuuming process
has worked. If the lid makes a "clicking" sound
when it is pushed in and released and if it is easy to
open, no vacuum has occurred. Repeat the
vacuuming process or use more suitable screw-top
jars.�
Store food such as cheese, fish or garlic without any
unpleasant odours. The hermetic sealing that takes
place during vacuuming means that no unwanted odours
can get out and the flavour cannot be absorbed by the
other food.
Sealed vacuuming bags or vacuuming containers are
the ideal means of transport for liquid foods. They are
easy to handle, leak-proof and space-saving.
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