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Refer to the table below for available vacuuming levels (after portioning) for packaging,
marinating, sous vide cooking, freezing or storing:
LEVEL INDICATOR
0
(sealing only)
1
2
3
18
SELECTING VACUUMING LEVELS
FOOD CATEGORY
Fragile and delicate food,
z
such as crisps and salad.
Soft fruit, e.g. berries,
z
plums, apricots, bananas.
Liquids such as soups,
z
sauces
Foods with liquid such
z
as meat with a lot of
marinade.
Jars and bottles, e.g. jars
z
of nuts, seeds and opened
jars of sauces.
Firmer fruits such as apples
z
and pears.
Softer vegetables such as
z
bell peppers, tomatoes and
zucchini.
Fish, whole unskinned or
z
filleted.
Foods with some liquid,
z
e.g. meat with a little
marinade.
Meat, e.g. medallions, steak.
z
Firm or root vegetables,
z
e.g. carrots, beetroot,
sweet potato.
Food for freezing
z
Hard cheese for storing.
z
DESCRIPTION
Seals fragile and delicate
z
food to keep shape and
consistency. Vacuuming is
not necessary.
Retains the shape and
z
consistency of fragile and
delicate fruits.
Vacuum food e.g. meat
z
marinated with vinegar or
wine. Reduces oxidation of
wine and vinegar.
Opened jars can be sealed
z
airtight again
Vacuum seals nuts or
z
seeds, etc. to protect
against infestation or
oxidation.
Evacuates air from bottles
z
of oil and wine.
Vacuum seals firmer fruit.
z
Ideal for vegetables.
z
Suitable for meat in a
z
sauce or with a little
marinade.
Seasoned meat without
z
added liquid.
Firmer vegetables for sous
z
vide cooking.
Food to be frozen.
z
Extracting the air helps
prevent freezer burn.
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