Vacuum seal correctly: tips for optimum results

The quality of the accessories is particularly important to ensure that everything is perfectly sealed. High-quality films lead to better results. CASO professional films are resistant to cooking and tearing and have a ribbed structure and a material thickness of 150 µm, guaranteeing an optimum vacuum. The stable material also prevents sharp objects such as bones or fish bones from piercing through. The professional film bags and film rolls are available in different sizes. CASO professional films are food-safe, reusable (dishwasher-safe), boil-proof, freezer-safe and suitable for the microwave. 

Too much is often filled into a bag. To ensure that the bag is perfectly sealed, it should be no more than two thirds full. Distribute the food as evenly as possible and place the bag in the vacuum chamber or on the vacuum sealer without creases or folds. This effectively sucks the air out of the bag and seals it securely. 

For effective results, the food should be as dry as possible. It is also important that the bag is dry and clean at the opening so that it is perfectly sealed. If you want to vacuum seal moist food, you can put some kitchen roll paper in the bag and/or hang the end of the bag slightly lower than the vacuum sealer.
You can turn the top of the bag inside out when filling it. This prevents the inner edge from getting wet and makes it easier to wipe clean.

If you want to vacuum seal liquids such as soups, stocks etc., we recommend our VRH 790 advanced Pro bar vacuum sealer with patented CASOTEK® liquid function: the liquid stop stops the vacuuming process in good time so that no liquid can be sucked in.
There is another effective method of vacuuming liquids if you are not using stand-up pouches. To do this, simply hang the bag over the edge of the kitchen worktop (clamp it in the vacuum sealer beforehand). If there is a drawer underneath, you can open it and place the bag on top. Then vacuum with a manual vacuum.

Use the pulse function of your vacuum sealer when vacuuming delicate foods such as berries, avocados or dips: this allows you to individually regulate the vacuuming process and stop it if necessary.
The function depends on your vacuum sealer. If your vacuum sealer does not have a pulse function, you can, for example, press the stop button when there is enough vacuum. With the vacuum strength function, press until enough vacuum is reached and then release.

For sensitive foods and liquids, we recommend our VacuBoxx freshness containers: the versatile vacuum containers made of high-quality glass are dishwasher-safe, microwave and freezer-safe and stackable - perfect for space-saving storage. Additional plus: We also offer containers with a date wheel integrated in the lid, which can be used to set the day of storage.

How to seal film that is wider than your appliance: Seal one side of the film at an angle, then cut off the excess film over the angled seal and vacuum seal the rest of the film bag as usual. This means you can easily vacuum pack larger food items, such as a leg, using large film.

Would you like to marinate meat, fish or vegetables to your taste, but don't have much time? Vacuum packing is also ideal in this case, as the vacuum created absorbs the flavors of the marinade much faster and more intensively. The best way to do this is as follows: pat the meat/fish/vegetables dry, turn the vacuum bag inside out on the open side so that the upper area remains dry for sealing. Then place the marinade in the bag (if there are several pieces, they should not touch each other if possible) and add the marinade.  Pull the inverted part of the bag smooth again and fold the bag upwards directly above the contents so that the upper area remains dry and nothing leaks out. Distribute the marinade, avoiding air pockets. Vacuum at low strength, seal and leave to soak for at least 30 minutes - done.

Some vacuum sealers also have a marinating function: the bag or container is repeatedly pumped open and closed. This makes marinating even more successful.

The material of the CASO professional foil bags and rolls is boil-proof (in water at 100 °C for up to four hours). They are therefore perfect for sous vide cooking and also suitable for use in microwaves, e.g. for defrosting or heating up to max. 70 °C. Please note: Cut off one corner of the vacuum bag so that the water vapor produced when heating in the microwave can escape. (only applies to the microwave, not to sous vide cooking)

When the vacuum sealer is not in use, it is important to store the appliance correctly. Please close the lid loosely for storage, do not lock it, so that the seals do not become deformed and the function of the appliance is not impaired. Do not place any heavy objects on top to ensure that the rubber seal remains in perfect condition. If the rubber seal does show signs of fatigue, you can simply turn it over to restore the sealing effect. Many of our models are supplied with an additional rubber seal. Use this if the first seal no longer works. If you do not have a replacement seal, you can order one from our online store.

You can create your own “water ice cream style” ice cream creations using a vacuum sealer. Whether it's freshly squeezed juice, cocktails, protein shakes or sodas, the options are endless and you know exactly what's in it. A vacuum sealer with a double weld seam is required.
First you have to divide the bag into individual chambers. For a 30 cm wide bag, we recommend 5 chambers, created by welding 4 times. The distances should be about 5.5 cm. If necessary, mark the bag with a pen. Now place the bag horizontally in the vacuum sealer. This should not be larger than the weld seam. Simply cut off any excess material. Then use the welding function to create the weld seams for the ice chambers.
Now fill your desired liquid into the chambers using a funnel. Leave enough room at the top so that the bag can still be clamped into the vacuum sealer. 
Now place the bag in the vacuum sealer as usual. You may need to pull the bag a little to the sides. If you have problems inserting, clamp one side first by pressing the lid down on one side only (bag in between!). Then carefully pull the bag to the other side and press the lid down here too.
Tip: Use your open drawer under the worktop to let the bag with the liquid rest slightly downwards.
Once the bag has snapped into place, you can simply seal it (without vacuum sealing). 
Place the ice cream cones in one piece in the freezer. Cut them apart when you want to enjoy the frozen ice cream.