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en Vacuum-sealing in the bag
7 Vacuum-sealing in the bag
In the bag, vacuum-sealed food has a longer shelf life.
You can therefore marinate the food or prepare for
sous-vide cooking.
7.1 Suitable vacuum-sealing bags
Use suitable vacuum-sealing bags in order to achieve
an optimum result.
Use the original vacuum-
sealing bags that are en-
closed with the appliance
or can be ordered as ac-
cessories.
Only use bags that are
suitable for vacuum-seal-
ing food.
Use bags with a max-
imum width of 240 mm.
7.2 Filling the bag
Requirements
¡ The edge of the bag is clean and dry.
¡ There is no food residue around the edge of the bag
in the area around the seam.
1.
Fold over the edge of the bag by approx. 3 cm.
6
¡ These bags are suit-
able for a temperature
range of -40 °C–
100 °C.
¡ The optimum heat-
sealing time for these
bags is level 2.
¡ The bags are suitable
for use in the mi-
crowave. Pierce the
bags before you heat
them up in the mi-
crowave.
Commercially available
products are different
when it comes to the
quality of the food, tem-
perature resistance, ma-
terial and surface.
The heat-sealing time for
the vacuum-sealing bag
always depends on the
material from which it is
made.
¡ Thin-walled bag: Heat-
sealing level 1
¡ Thicker material: Heat-
sealing level 2 or
higher
The length of the heat-
sealing bar limits the size
of the vacuum-sealing
bag that can be used.
Where possible, position the items of food in the va-
2.
cuum-sealing bag next to each other.
Fold the edge of the bag back.
3.
Tip: To ensure that you can keep track of your bags
and the food that is vacuum-sealed within them, make
a note on the bag of the date of the vacuum-sealing
along with the contents.
7.3 Vacuum-sealing in the bag
Requirement: The initial temperature of the food is
ideally in the range of 1–8 °C.
Open the glass lid.
1.
Place the vacuum-sealing bag in the compartment.
2.
Make sure that the air outlet is not covered so that
3.
the pump can extract the air from the compartment.
To ensure that the heat-sealing seam is perfectly
4.
closed, make sure that the centre of the bag and
the ends of the bag are lying flat on top of each
other on the heat-sealing bar.
Make sure that the open end of the bag is protrud-
5.
ing over the heat-sealing bar by approx. 3 cm but
that it is not touching the lid seal.
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