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6 Vacuum sealing food
6
Vacuum sealing food
6.1
Food
Several points have to be considered when vacuum sealing food and preparing for sous-
vide cooking.
Choice of bag
For sous-vide cooking, use original V-ZUG vacuum bags only. These vacuum bags are
suitable for use between a temperature range of -40 °C to +115 °C and thus also for
sous-vide cooking. The vacuum bags are microwave-safe (e.g. for defrosting frozen
food). A bag containing food that has been sealed under vacuum must be pierced or
opened before microwaving. Overpressure can otherwise develop and cause the va-
cuum bag to burst.
If bags other than V-ZUG vacuum bags are used for sous-vide cooking, these could be-
come soft, the sealing seam may not hold or may melt. Only use other bags for vacuum
sealing and adjust the sealing time to the material of the bag.
Using non-original bags may damage the sealing bar. The use of such bags is at
the owner's own risk.
Size of bag
Select size of bag so that the food to be vacuum sealed fills max. two-thirds of the
volume of the bag.
Food
For optimal results, the food must be chilled before vacuum sealing.
Refrigerate the food at a maximum of 5 °C for at least two hours before vacuum sealing.
Liquid foodstuffs, in particular, should not be warmer than 10 °C.
Never vacuum seal warm or hot food.
Filling the vacuum bag
When filling the bag make sure the area where the bag is to be sealed remains clean,
otherwise the bag may not seal properly. Fold the top of the bag down (inside facing out)
about 5 cm before filling it.
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:
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