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Operation
17
Suitable vacuum bags
Only vacuum bags meeting the follow-
ing material requirements are permitted
for use:
– Suitable for use with food
– Suitable for freezing and cooking
– Suitable for storing and sous-vide
cooking of liquid and solid food
– Maximum size:
9⁷/₁₆"x13³/₄" (240x350mm)
(tubular bags)/
9 ³/₄" x 13 ³/₄" (250 x 350mm)
(sealed edge bags)
– Properties: preferably smooth
– Made from PA/PE, not printed on the
inside
– Thickness: 90µm, typical
– Suitable for vacuum-sealing
<10mBar
– Suitable for hot-foil sealing
– No migration of hazardous materials
or chemicals, e.g.,plasticizers, into
the food being vacuum-sealed
Miele does not permit the use of vac-
uum bags inside microwaves.
Important information on use
Miele does not permit vacuum-seal-
ing of glass containers.
– Only vacuum-seal food.
– Only use food that is fresh and in
good condition.
– Ensure hygienic conditions and that
food has not been out of the refriger-
ator too long.
– Only vacuum-seal food in suitable
vacuum bags or in vacuum-proof ex-
ternal containers.
– Only vacuum seal food that has
cooled.
– Allow pre-cooked and broiled food to
cool down at least to room tempera-
ture (approx. 68°F (20°C)) before vac-
uum-sealing it.
Food that is not normally stored in
the refrigerator, such as dried pasta
or oatmeal, can also be vacuum-
sealed at room temperature.
– If rinsing food with cold water, dry it
before vacuum-sealing to prevent
water from collecting in the vacuum
bag or container.
– Select a suitable bag size for the size
of the food. If the vacuum bag is too
big, too much air can remain inside.
The bag can be cut to fit the size of
the food.
– If you want to vacuum-seal several
types of food in one bag, place the
food evenly side-by-side in the bag.
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