Miele EVS 7010 - Vacuum Bag and Food Preparation

Operation
21
Suitable vacuum-sealing bags
Only vacuum-sealing bags meeting the
following material requirements are per-
mitted for use:
- suitable for use with food
- suitable for freezing and cooking
- suitable for storing and sous-vide
cooking of liquid and solid food
- maximum size:
97/16"x133/4" (240x350mm)
(tubular bags)/
133/4" (350mm) (sealed edge bags)
- properties: preferably smooth
- made from PA/PE, not printed on the
inside
- thickness: 0.003" (90µm), typical
- suitable for vacuum sealing
<10mBar
- suitable for hot-foil sealing
- no migration of hazardous materials
or chemicals, e.g.,plasticizers, into
the food being vacuum sealed
Important usage information
Miele does not permit vacuum seal-
ing of glass containers.
- Only vacuum seal food.
- Only use food that is fresh and in
good condition.
- Ensure hygienic conditions and that
food has not been out of the refriger-
ator too long.
- Only vacuum seal food in suitable
vacuum bags or in vacuum-proof ex-
ternal containers.
- Only vacuum seal food that has
cooled.
- Allow pre-cooked and broiled food to
cool down at least to room tempera-
ture (approx. 68°F (20°C)) before vac-
uum sealing it.
Food that is not normally stored in
the refrigerator, such as dried pasta
or oatmeal, can also be vacuum
sealed at room temperature.
- If rinsing food with cold water, dry it
before vacuum sealing to prevent wa-
ter from collecting in the vacuum-
sealing bag or container.
- Only vacuum seal food in bags of a
maximum size of 8 3/4" x 13
3/4" (250x350mm (sealed edge
bags)) or 9 1/2" x 13
3/4" (240x350mm (tubular bags)).
- Select a suitable bag size for the size
of the food. If the vacuum-sealing
bag is too big, too much air can re-
main inside. The bag can be cut to fit
the size of the food.