Bedienungsanleitung Gaggenau DVP221130 (Seite 25 von 32) (Deutsch, Englisch)

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Carrying out the drying program for

vacuum pump

When vacuuming food, the smallest volume of water

gets into the vacuum pump system. This effect is

exacerbated when you are vacuuming liquids or

extremely moist food. For this reason, the appliance

comes with a drying function, which further removes any

liquid that gathers in the pump.

If the ¢ symbol lights up in white, it is recommended

that you carry out a drying program. However, at this

point, you can continue to use the appliance as normal.

If the ¢ symbol lights up in red, you must carry out a

drying program.

Proceed as follows:

1 Tightly close the glass lid and hold it there.

2 Touch the ¢ symbol.

The drying program starts and lasts between 5 and 20

minutes. During the procedure, the ¢ symbol pulsates

in orange. You can close the vacuuming drawer during

the procedure.

At the end of the program, the chamber is ventilated and

an acoustic signal sounds. You can now open the glass

lid.

Note: It may be the case that a single drying procedure

is not sufficient. If, after one drying procedure, the

symbols ¢ in red and … in orange light up, there is

still moisture in the pump system. Wait until the …

symbol no longer lights up and restart the drying

process.

Applications

In this chapter, you will find out how you can use your

vacuuming drawer in different use cases.

Vacuum for sous-vide cooking

You can use your vacuuming drawer to prepare food for

sous-vide cooking. Sous-vide cooking is a method of

cooking "under a vacuum" at low temperatures between

50-95 °C and in 100% steam or in a bain marie.

The vacuuming drawer is used to heat-seal the food in a

special air-tight, heat-resistant cooking bag.

m Health risk!

Sous-vide cooking is a method of cooking at low

temperatures. As a result, it is important that you always

follow the application and hygiene instructions below:

▯ Only use high-quality, perfectly fresh food.

▯ Wash and disinfect your hands. Use disposable

gloves or cooking/grill tongs.

▯ Take extra care when preparing critical food, such

as poultry, eggs and fish.

▯ Always thoroughly rinse and/or peel fruit and

vegetables.

▯ Always keep work surfaces and chopping boards

clean. Use different chopping boards for different

types of food.

▯ Maintain the cold chain. Make sure that you only

interrupt it briefly to prepare the food, and then

return the food in its vacuum-sealed bag to the

refrigerator for storage before you cook it.

▯ Food is suitable for immediate consumption only.

Once the food is cooked, consume it immediately.

Do not store it after cooking – not even in the

refrigerator. It is not suitable for reheating.

Vacuuming bags

Use the enclosed vacuuming bags for sous-vide

cooking. You can reorder the vacuuming bags.

Do not cook the food in the bag you bought it in (e.g.

portions of fish). These bags are not suitable for sous-

vide cooking.

Where possible, position the items of food in the bag

next to each other and not on top of each other.

Vacuuming

Where possible, use the highest vacuuming level to

vacuum-seal the food. This is the only way to achieve

even heat transfer and therefore a perfect cooking

result.

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