17
SELECTING VACUUMING LEVELS
Refer to the table below for available vacuuming levels (after portioning) for packaging,
marinating, sous vide cooking, freezing or storing:
LEVEL INDICATOR
FOOD CATEGORY
DESCRIPTION
0
(sealing only)
z
Fragile and delicate food,
such as crisps and salad.
z
Seals fragile and delicate
food to keep shape and
consistency. Vacuuming is
not necessary.
1
z
Soft fruit, e.g. berries,
plums, apricots, bananas.
z
Liquids such as soups,
sauces
z
Foods with liquid such
as meat with a lot of
marinade.
z
Jars and bottles, e.g. jars
of nuts, seeds and opened
jars of sauces.
z
Retains the shape and
consistency of fragile and
delicate fruits.
z
Vacuum food e.g. meat
marinated with vinegar or
wine. Reduces oxidation of
wine and vinegar.
z
Opened jars can be sealed
airtight again
z
Vacuum seals nuts or
seeds, etc. to protect
against infestation or
oxidation.
z
Evacuates air from bottles
of oil and wine.
2
z
Firmer fruits such as apples
and pears.
z
Softer vegetables such as
bell peppers, tomatoes and
zucchini.
z
Fish, whole unskinned or
filleted.
z
Foods with some liquid,
e.g. meat with a little
marinade.
z
Vacuum seals firmer fruit.
z
Ideal for vegetables.
z
Suitable for meat in a
sauce or with a little
marinade.
3
z
Meat, e.g. medallions, steak.
z
Firm or root vegetables,
e.g. carrots, beetroot,
sweet potato.
z
Food for freezing
z
Hard cheese for storing.
z
Seasoned meat without
added liquid.
z
Firmer vegetables for sous
vide cooking.
z
Food to be frozen.
Extracting the air helps
prevent freezer burn.
