V-ZUG VacuDrawer V6000, Руководство по эксплуатации

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6 Vacuum sealing food
6.2 Recommended vacuuming levels
Selecting the vacuuming level
The following vacuuming levels are available for selection (after portioning) for pack-
aging, marinating, sous-vide cooking (Vacuisine ©), freezing or storing:
Vacuuming level
with display
Food category with examples Tips and uses
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(sealing )
▪ Very fragile and delicate
food, e.g. crisps and salad. For very fragile and delicate foods
that are originally packed with an air
cushion, the original or vacuum bag
should not be filled more than a third
full. Loosely place the bag with the
air cushion in the vacuum drawer so
that the form and consistency of the
food remains intact.
1 ▪ Fragile and delicate fruit,
e.g. berries, plums, apricots,
bananas.
▪ Liquids and solids with a lot
of liquid, e.g. soups, sauces
and meat with a lot of mar-
inade.
▪ Jars and bottles, e.g. jars of
nuts, seeds and kernels,
opened jars of pesto.
With vacuuming level 1, fragile and
delicate fruit keeps its shape and
consistency and is not deformed.
Vacuum pure liquids or meat with a
lot of vinegar- or wine-based marin-
ade on vacuuming level 1 only. The
vacuum is sufficient for reduced oxid-
ation of wine and vinegar.
Opened jars of pesto can be sealed
airtight again using vacuuming level
1, provided they are not too tall.
Nuts, seeds and kernels can be sim-
ilarly vacuum-packed to protect
against infestation.
Air and hence also oxygen is evacu-
ated out of bottles of oil and wine
ideally using external vacuuming
level 1.
2 ▪ Firmer fruit, e.g. pears and
quinces.
▪ Less firm vegetables such
as sweet peppers, tomatoes
and courgettes.
▪ Fish, whole unskinned or fil-
leted.
▪ Solids with a little liquid, e.g.
meat with a little marinade.
▪ Firmer fruit and solids with a little
liquid can be vacuum sealed us-
ing vacuuming level 2.
▪ Vegetables and fish with a little or
no liquid can be vacuum sealed
ideally using vacuuming level 2.
▪ Meat in a sauce or with a little
marinade is also suitable for va-
cuum sealing on vacuuming level
2. If there is a lot of liquid, use va-
cuuming level 1.
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