Table of Contents
Advertisement
en How it works
Disconnect the hose from the vacuum-sealing ad-
4.
apter and secure the bottle adapter.
Touch to select the vacuum-sealing level.
5.
Always vacuum-seal bottles at the lowest level.
‒
Do not vacuum-seal any carbonated liquids, such
‒
as sparkling wine.
Touch
to start the vacuum-sealing process.
6.
a The vacuum-sealing level that has been reached
lights up and an audible signal sounds.
Detach the hose from the bottle adapter and the ex-
7.
ternal vacuuming adaptor.
8.
Undo the bottle adapter from the bottle cap.
12.3 Fast marinating and flavouring
You can use your vacuum-sealing bag to quickly add
flavour to or marinate food such as meat, fruit and ve-
getables.
Marinating your food in the traditional way usually takes
a long time and is not particularly intensive. When you
vacuum-seal in a bag, the food's cell pores open. The
marinade that is added can be absorbed quickly. This
produces a more intensive taste in a much shorter
time.
12.4 Storing and transporting food
You can use the vacuum-sealing process to store your
food for longer and can benefit from additional advant-
ages.
¡ Due to the low-oxygen environment in the vacuum,
freshly vacuum-sealed food remains edible for
longer when it is stored correctly.
12.5 Recommended settings
This section provides you with recommendations for
the vacuum-sealing levels for different foods. Observe
the specific information on the recommended vacuum-
sealing levels and on preparing the food.
When stored appropriately, vacuum-sealed food re-
mains fresh for significantly longer. Higher vacuum-
sealing levels retain the quality, appearance and in-
gredients of the food.
Notes
¡ Only use fresh food.
Food that is stored at room temperature (20 °C to 23 °C)
Food
Baked goods
12
¡ The freezer burn is lower when the food has been
¡ You can re-seal food, such as jams and sauces, in
¡ The vacuum-sealing significantly increases the stor-
¡ Store food such as cheese, fish or garlic without any
¡ Sealed vacuum-sealing bags or vacuum-sealing
ATTENTION!
Glass containers that are too tall may damage the ap-
pliance's glass lid.
▶
Notes
¡ Only use screw-top jars that are robust and intact.
¡ Only tighten the container by hand. The container is
¡ Not all jars or lids are suitable for being re-sealed
¡ Check the quality of the food before vacuum-sealing
¡ Only vacuum-seal cold food – within a temperature
¡ Start at the lowest of the recommended vacuum-
¡ Check the quality of the food after you remove it
Vacuum-sealing level
1, 2, 3
frozen and vacuum-sealed.
glass containers.
age time.
unpleasant odours. The hermetic sealing that takes
place during vacuum-sealing means that no un-
wanted odours can get out and the flavour cannot
be absorbed by the other food.
containers are the ideal means of transport for liquid
foods. They are easy to handle, leak-proof and
space-saving.
Do not use glass containers that are taller than 80
cm.
automatically sealed by the vacuum-sealing pro-
cess.
under a vacuum. After vacuum-sealing, check
whether there a vacuum has been formed. A lid that
is curving inwards and can only be opened with a
lot of force is an indication that the vacuuming pro-
cess has worked. If the lid makes a clicking sound
when it is pushed in and released and if it is easy to
open, no vacuum has occurred. Repeat the vacu-
uming process or use more suitable screw-top jars.
it.
range of 1–8 °C is best.
sealing levels.
from storage. Do not use any food that is of dubious
quality.
Recommendation
Advertisement
Table of Contents
