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When stored appropriately, vacuumed food remains
fresh for significantly longer. At higher vacuuming
levels, the quality, appearance and ingredients of the
food are better preserved.
The following table provides you with recommendations
for the vacuumed levels for different foods. Observe the
specific information on the recommended vacuuming
levels and on preparing the food.
Food that is stored at room temperature (20 °C to 23 °C)
Baked goods
Dried baked items/biscuits
Tea/coffee
Rice/pasta
Flour/semolina
Nuts without shell
Dried fruits
Crackers/chips
Fresh food that has been frozen (-18 °C to -16 °C) or stored in a refrigerator (3 °C to 7 °C)
Fish
Poultry
Meat
Whole sausage
Sliced sausage
Hard cheese
Soft cheese
Vegetables
Washed green salad
Herbs
Fruit (hard)
Fruit (soft)
*Pre-frost the food laid out on a plate for approx. 1 hour to preserve its structure.
Notes
Only use fresh food. Check the quality of the food
■
before vacuuming it.
Only vacuum cold food – within a temperature range
■
of 1 – 8 °C is best.
Start at the lowest of the recommended vacuuming
■
levels.
Check the quality of the food after you remove it
■
from storage. Do not use any food that is of dubious
quality.
Recommended vacuuming levels
1, 2, 3
1
1, 2, 3
2
1
3
3
1, 2
3
3
3
3
3
3
2
2
2
1, 2
3
2
Settings table and tips
Special instructions
Store in a dark place
Vacuum in a container
Store in a dark place
Vacuum in a container
Vacuum in a container
Peel and blanch beforehand
Vacuum in a container
Vacuum in a container
Vacuum in a container
Pre-frosting recommended
en
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