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8 Vacuum sealing Vacuum sealing bags Miele offers 2 sizes of bags that you can use to vacuum-seal food – whether you are planning to cook it later using the sous-vide method or store it. You can find the bags in the Miele webshop under item numbers VB 1828 and VB 2435. Whatever bag you decide to use, however, you must ensure that it is made from high-quality polyethylene with excellent temperature resistance. You can even store food in bags that have already been opened (chip bags, for example), by resealing them. You will need to adjust the sealing duration according to the thickness of the bag material. Using the vacuum levels There are 3 levels for vacuum sealing. The higher the vacuum level selected, the greater the vacuum. Level 1: This is the lowest vacuum level and is suitable for storing, packing, and portioning food. It is an ideal choice for packing food that is prone to squashing, such as salad or berries. You can also use it to reseal opened preserving jars as well as jars that have twist-off lids or external vacuum sealing containers which contain liquids such as stock or pickled vegetables. Level 2: This level is suitable for marinating, pickling, sous-vide cooking and freezing food that is prone to squashing, such as delicate fish fillets. It can also be used for sauces and food with a high liquid content (≥ 50 g), including ragout and curry. Another way in which this level can be used is to reseal opened preserving jars as well as jars that have twist-off lids and external vacuum sealing containers which contain relatively solid or dry contents, such as jam, pesto, or cake. Level 3: This level is suitable for preparing food to be used in sous-vide cooking, as well as for freezing or storage. It can be used for meat and more solid food, like potatoes, carrots, and hard varieties of cheese. It is also ideally suited to food with a low liquid content (≤ 50 g), such meat seasoned with herb oils. Level 3 should be selected with long cooking processes, primarily for hygiene reasons. Vacuum sealing liquids and marinades can create a visual bubbling effect. This is the result of the air that was previously trapped inside being released. It does not mean that the liquids are starting to cook and does not cause them to heat up.