Gaggenau 400 Serie Notice D'utilisation page 14

en-us
Applications
Recommended Settings
When stored correctly, vacuum-sealed food stays fresh
longer. At higher vacuum-sealing levels, the quality,
appearance, and ingredients of the food are better
preserved.
The following table provides you with recommendations
for the vacuum-sealing levels for different foods. Observe
the specific information on the recommended vacuum-
sealing levels as well as on preparing the food.
Food that is stored at room temperature, 68 – 73 °F (20 – 23 °C)
Baked goods
Dry backed goods/Cookies
Tea/Coffee
Rice/Pasta
Flour/Semolina
Nuts without shell
Dried fruits
Crackers/Chips
Fresh food that has been frozen, 0 – 3 °F (-18 °C to -16 °C), or stored in a refrigerator, 37 – 45 °F
(3 °C to 7 °C)
Fish
Poultry
Meat
Whole sausage
Sliced sausage
Hard cheese
Soft cheese
Vegetables
Washed salad greens
Herbs
Fruit (hard)
Fruit (soft)
*Freeze the food laid out on a plate for approx. 1 hour to preserve its structure.
14
Notes
Only use fresh food. Check the quality of the food
▯
before vacuum-sealing it.
Only vacuum-seal cold food – within a temperature
▯
range of 34 – 46 °F (1 – 8 °C) is best.
Start at the lowest of the recommended vacuum-
▯
sealing levels.
Check the quality of the food after you remove it from
▯
storage. Do not use any food that is of questionable
quality.
Recommended vacuum-sealing
levels
1, 2, 3
1
1, 2, 3
2
1
3
3
1, 2
3
3
3
3
3
3
2
2
2
1, 2
3
2
Special instructions
Store in a dark place
Vacuum-seal in a container
Store in a dark place
Vacuum-seal in a container
Vacuum-seal in a container
Peel and blanch beforehand
Vacuum-seal in a container
Vacuum-seal in a container
Vacuum-seal in a container
Pre-frosting recommended*