Imp
ort
Ap
plia
nce
s.c
om
THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Operation
19
Vacuum sealing levels
There are 3 vacuum sealing levels.
The higher the vacuum level selected, the greater the vacuum.
Vacuum
sealing level
Use for
Packaging, portioning and storing
Suitable for
– food that is prone to squashing, e.g. lettuce, berries or crisps;
– preserving jars and jars with twist-off lids (screw cap lids) with
liquid contents, e.g. stock or pickled vegetables.
Marinating, tenderising, sous vide cooking and freezing
Suitable for
– food that is prone to squashing, e.g. tender fish fillets;
– sauces and food with a high liquid content (
≥
50 g), e.g. ragout,
curry;
– preserving jars and jars with twist-off lids (screw cap lids) with
more solid or dry contents e.g. jam, pesto or cake.
Sous vide cooking, freezing and storage
Suitable for
– meat and more solid food, e.g. potatoes, carrots;
– hard cheese (storage);
– food with a low liquid content (
≤
50 g), such as meat seasoned
with a herb oil.
