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Settings table and tips en
11
Recommended settings
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.
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 Special instructions
Food that is stored at room temperature (20 °C to 23 °C)
Baked goods 1, 2, 3
Dried baked items/biscuits 1
Tea/coffee 1, 2, 3 Store in a dark place
Rice/pasta 2 Vacuum in a container
Flour/semolina 1
Nuts without shell 3 Store in a dark place
Dried fruits 3
Crackers/chips 1, 2 Vacuum in a container
Fresh food that has been frozen (-18 °C to -16 °C) or stored in a refrigerator (3 °C to 7 °C)
Fish 3
Poultry 3
Meat 3
Whole sausage 3
Sliced sausage 3
Hard cheese 3
Soft cheese 2 Vacuum in a container
Vegetables 2 Peel and blanch beforehand
Washed green salad 2 Vacuum in a container
Herbs 1, 2 Vacuum in a container
Fruit (hard) 3
Fruit (soft) 2 Vacuum in a container
Pre-frosting recommended
*Pre-frost the food laid out on a plate for approx. 1 hour to preserve its structure.
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