V-ZUG VacuDrawer V6000, Operating Instructions Manual

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7 Overview of applications
Vacuuming level
with display
Food category with examples Tips and uses
3 ▪ Meat, e.g. medallions,
steak.
▪ Firm vegetables, e.g. car-
rots, beetroot.
▪ Food for freezing
▪ Hard cheese for storing
▪ Meat without any added liquid,
e.g. just with herbs, and firmer ve-
getables can be prepared, e.g. for
sous-vide cooking (Vacuisine ©),
ideally using vacuuming level 3.
Vacuuming level 3 should be used
for food that is going to be frozen
as extracting the air prevents
freezer burn.
6.3 Selecting the level for sealing time
If using original V-ZUG vacuum bags, set the sealing time to level 2.
If using non-original bags, the sealing time must be adjusted to the material of the bag.
Using non-original bags may damage the sealing bar. The use of such bags is at
the owner's own risk.
7 Overview of applications
All possible applications are described below.
See also the advice in the Tips and tricks (see page 25) section.
7.1 Vacuuming and sealing
This is the standard application of the vacuum drawer. The process starts and an under-
pressure is created inside the vacuum tank. The opening of the bag placed inside it is
sealed. Then the pressure in the appliance is equalized again and the process is fin-
ished.
The vacuum drawer must be ready for operation.
▸ Touch the
button once or more to select a suitable vacuuming level.
▸ Touch the button once or more to select a suitable level for the sealing time.
▸ Press down the appliance lid and start the process with the button.
More detailed information on vacuuming and sealing can be found in the Operat-
ing the appliance (see page 10) section.
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