V-ZUG VS60144, Operating Instructions Manual

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4 Vacuum sealing food
4.1 Food
Several points have to be considered when vacuum sealing food and prepar-
ing for sous-vide cooking.
Choice of bag
For sous-vide cooking, use original V-ZUG vacuum bags only. These vacuum
bags are suitable for use between a temperature range of -40 °C to +115 °C
and thus also for sous-vide cooking. The vacuum bags are microwave-safe
(e.g. for defrosting frozen food). A bag containing food that has been sealed
under vacuum must be pierced or opened before microwaving. Overpressure
can otherwise develop and cause the vacuum bag to burst.
If bags other than V-ZUG vacuum bags are used for sous-vide cooking, these
could become soft, the sealing seam may not hold or may melt. Only use
other bags for vacuum sealing and adjust the sealing time 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.
Size of bag
Select size of bag so that the food to be vacuumed fills max. two-thirds of the
volume of the bag.
Food
For optimal results, the food must be chilled before vacuum sealing.
Refrigerate the food at a maximum of 5 °C for at least two hours before va-
cuum sealing.
Never vacuum seal warm or hot food.
Filling the vacuum bag
When filling the bag make sure the area where the bag is to be sealed re-
mains clean, otherwise the bag may not seal properly. Fold the top of the bag
down (inside facing out) about 5 cm before filling it.
4.2 Recommended vacuuming levels
Selecting vacuuming levels
The following vacuuming levels are available for selection (after portioning) for
packaging, marinating, sous vide cooking (Vacuisine ©), freezing or storing:
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