Vacuum-Sealing Glass Bottles; Fast Marinating And Flavoring - Gaggenau DV 461 710 Manual De Instrucciones

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Vacuum-sealing
Where possible, use the highest vacuum-sealing level to
vacuum-seal the food. This is the only way to achieve even
heat transfer and therefore the desired cooking result.
Before cooking the food, check whether the vacuum in
the bag is intact. Make sure that:
There is no/hardly any air in the vacuum-sealed bag.
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The seam is perfectly sealed.
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There are no holes in the vacuum-sealed bag. Do not
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use the core temperature probe.
Pieces of meat or fish that have been vacuum-sealed
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together are not pressed directly against one another.
As much as possible, avoid piling up vegetables and
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desserts when vacuum-sealing them.
If in doubt, place the food into a new bag and vacuum-
seal it again.
Food should be vacuum-sealed 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.

Vacuum-sealing Glass Bottles

You can also use the vacuum-sealing drawer to vacuum
and reseal glass bottles, e.g., bottles of cooking oil.
1.
Plug the vacuuming adapter into the air outlet. The
outlet for the hose should point vertically upwards.
2.
Secure the bottle cap to the bottle opening. Push the
bottle adapter onto the bottle cap.
3.
Secure the hose to the vacuuming adapter and the
bottle adapter.
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4. Touch the ° symbol to select the vacuum-sealing
level.
Notes
– Always vacuum-seal bottles at the lowest level.
– Do not vacuum-seal any carbonated liquids, such
as sparkling wine.
5. Touch the ² symbol to start the vacuum-sealing
process.
The vacuum-sealing process starts. The vacuum-sealing
level indicators blink orange one after the other until the
selected value has been reached.
The vacuum-sealing levels stop blinking as soon as the
target value has been reached. The vacuum-sealing level
that has been reached lights up and an acoustic signal
sounds. You can now detach the hose from the bottle
adapter and the external vacuuming adapter. You can now
detach the bottle adapter from the bottle cap.

Fast Marinating and Flavoring

You can use your vacuum-sealing drawer to quickly add
flavor 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 vacuum-sealing in a bag, the food's cell pores
open and the marinade can be absorbed quickly. This
produces a more intense taste in a shorter time.