Bedienungsanleitung Gaggenau DVP221100 (Seite 26 von 32) (Deutsch, Englisch)

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Before cooking the food, check whether the vacuum in

the bag is intact. Make sure that:

▯ There is no/hardly any air in the vacuuming bag.

▯ The heat-sealing seam is perfectly sealed.

▯ There are no holes in the vacuuming bag – do not

use the core temperature probe.

▯ Pieces of meat or fish that have been vacuumed

together are not pressed directly against one

another.

▯ As far as possible, avoid piling up vegetables and

desserts when vacuuming them.

If in doubt, place the food into a new bag and vacuum it

again.

Food should be vacuumed at most one day before it is

cooked. This is the only way to prevent the escape of

gases from the food (e.g. from vegetables) which inhibit

the transfer of heat, or to prevent the texture of the food

from changing, and thus altering how it cooks.

Vacuuming glass bottles

You can also use the vacuuming drawer to vacuum and

reseal glass bottles, e.g. bottles of cooking oil.

1 Plug the vacuuming adaptor into the air outlet. The

outlet for the hose should point vertically upwards.

2 Secure the bottle cap to the bottle opening. Push

the adaptor for bottle plugs onto theplug for

vacuuming bottles.

3 Secure the hose to the adaptor for bottle plugs and

the plug for vacuuming bottles.

4 Touch the ° symbol to select the vacuuming level.

Notes

‒ Always vacuum bottles at the lowest level.

‒ Do not vacuum any carbonated liquids, such as

sparkling wine.

5 Touch the ² symbol to start the vacuum process.

The vacuuming process starts. The vacuuming level

indicators pulsate in orange one after the other until the

selected value has been reached.

The vacuuming levels stop pulsating as soon as the

target value has been reached. The vacuuming level that

has been reached lights up and an acoustic signal

sounds. You can now detach the hose from the adaptor

for bottle plugs and the external vacuuming adaptor. You

can now detach thea adaptor for bottle plugs from the

plug for vacuuming bottles.

Fast marinating and flavouring

You can use your vacuuming bag to quickly add flavour

to or marinate food such as meat, fruit and vegetables.

Marinating your food in the traditional way usually takes

a long time and is not particularly intensive. When you

vacuum in a bag, the food's cell pores open and the

marinade that is added can be absorbed quickly. This

produces a more intensive taste in a much shorter time.

Storage and transport

Extend the storage time for food. Due to the low-oxygen

environment in the vacuum, freshly vacuumed food

remains edible for longer when it is stored correctly.

The freezer burn is lower when the food has been frozen

and vacuumed.

Re-seal food in glass containers (such as jams and

sauces). The vacuuming significantly increases the

storage time.

Notes

‒ You must ensure that the glass containers that are

used are no taller than 80 mm. Taller containers

may damage the appliance's glass lid.

‒ Only use screw-top jars that are robust and intact.

‒ Only tighten the container by hand. The container is

automatically sealed by the vacuum-sealing

process.

‒ Not all jars or lids are suitable for being re-sealed

under a vacuum. After the vacuuming process,

check whether a vacuum has occurred: A lid that is

curving inwards and can only be opened with a lot

of force is an indication that the vacuuming process

has worked. If the lid makes a "clicking" sound

when it is pushed in and released and if it is easy to

open, no vacuum has occurred. Repeat the

vacuuming process or use more suitable screw-top

jars.

Store food such as cheese, fish or garlic without any

unpleasant odours. The hermetic sealing that takes

place during vacuuming means that no unwanted odours

can get out and the flavour cannot be absorbed by the

other food.

Sealed vacuuming bags or vacuuming containers are

the ideal means of transport for liquid foods. They are

easy to handle, leak-proof and space-saving.

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