The inspiring studioLine range combines extraordinary design and a unique style. studioLine appliances are more than just highly functional equipment. Siemens studioLine appliances are created for those who are not satisfied with the ordinary and want to turn every day into something extraordinary. The studioLine vacuum drawer is the perfect appliance for anyone who wants to elevate their cooking experience at home. The vacuum drawer is a little known versatile kitchen accessory in its own right and can be used for so much more than cooking sous-vide.

When we think of a vacuum drawer, many of us may automatically think of the table top appliance that sucks all the oxygen out of a sousvide bag. Leaving you with a product that will now keep for longer in your fridge.

The Vacuum Chamber Drawer however, is a much more technical and precise way of vacuuming. Air is pumped out of the vacuum sealing compartment and the bag which produces a higher vacuuming level - leaving you satisfied that your food is secured from open air.

Why is this a benefit?

With the Siemens studioLine Vacuum Drawer there are 3 vacuum levels to suit your cooking needs and keeps your food items in their best possible condition. (We will look closely at some top techniques later on). The higher the vacuum sealing level, the less air remains in the compartment and bag. The vacuum drawer has 3 vacuum levels:

1 – 80%

2 – 95%

3 – 99%

How do I know which level to use?

The traditional vacuuming methods is for sous vide cooking. This should always use Level 3 - 99%. For more sensitive foods such as berries, the lower level (Level 1- 80%) should be used. This will preserve some shape and structure to your foods. As for Level 2 - 95%, this is the most ideal setting for liquids such as sauces.

The vacuum bag has been designed specifically to be hard wearing and work seamlessy within your vacuum chamber. The design is strong and technically advanced to avoid splits and spillages when operating the chamber.

But do not fret. Siemens supply 2 sizes, small and large (50 of each) with the vacuum drawer. These bags are both heatproof up to 100°C and freezer proof to -40°C. The maximum width of bag that can be used in your drawer is 240mm. You can also purchase re-order boxes (containing 100 of either large or small) so you will be sure to never run out!

How are the bags sealed?

The vacuum drawer has a heat sealing bar. When placing your filled bag inside the chamber, be sure to lay the opening of the bag along the sealing column. This, like the information above, uses the 3 level settings to determine how long it needs to take to seal, for instance, the lowest level is ideal for resealing salad bags to maintain atmosphere.

It is also important to add - to ensure that the bag is sealed perfectly, the edge of the bag must be clean and dry. The best way to avoid a wet seal is to take a new bag and fold over the opening edge by about 3cm. Once your bag is filled, unfold the edge again and place the now dry open edge against the sealing column.

Why is the bag expanding?

There is no need to worry. It is perfectly normal for your bags to expand. It is a simple explanation of there being a slight pressure difference between the chamber and the bag inside. You may also see bubbles occurring on moist foods or liquids. This is because of the low pressure the boiling point is shifted to a lower

temperature.

What is the External Accessory used for?

As mentioned before, there are 3 level settings within the chamber to best protect your food. This can still be too powerful for some ingredients such as crisps, salad bags and herbs. The external accessory can delicately remove the air from your products without causing too much damage. It is also perfect for resealing glass bottles such as wine bottles.

Here are a few of our favourite easy wins to maximise flavour when preparing food:

No fuss pudding: Add a vanilla pod to halved pears and chill for 30 minutes. Serve with a boule of vanilla icecream.

Boozy fruits: Try adding a spoonful of sloe gin to honeydew melon, leave to rest for at least 10 minutes for a delicious result.

Sumptuous salmon: Add Teriyaki sauce to salmon before sealing for a delicious Asian inspired dish.

Meats, Fish and Vegetables

Vacuum sealed bags can be used to quickly add flavour to or marinade foods such as meat, fish and fruits. When you vacuum seal food in a bag its cell pores open and the marinade that is added can be absorbed quickly, this produces a more intensive taste in a much shorter time.

Why not try something a little different? Such things as fruit slices (like melon or pineapple) can become translucent, intense and succulent. Add flavours and marinades for a new way of cooking.

Vacuum packing also maintains the shape of meats and fish during the cooking process. Fish will not fall apart as it cooks and meats do not curl up in the heat. Marinading in the vacuum drawer is so effective it takes as little as 30 minutes for the marinade to penetrate - so no need to prep dinner the night before!

Storage Life

Extend storage life of food such as opened bags of coffee beans or opened cereal packets. With vacuum sealing - a low oxygen environment is produced which means that freshly vacuum sealed foods remain fresher and edible for longer when stored correctly.

Vacuum drawers also mean less waste. Items such as a half an avocado will not go brown and can be eaten up to 3 weeks later when sealed. Avoid Freezer burn. When using vacuum sealing for frozen foods, they are have less of a chance of becoming freezer burnt when stored correctly. It also allows you to make more of your space. with flat packages, you have more room to store more of what you love.

Smelly Foods

Do you enjoy a Camembert or other strong smelling foods but avoid buying them because they contaminate your fridge with their smell? Vacuum sealing foods such as cheese, fish and garlic eradicates the unpleasant odours you find in your fridge.

Condiments and jams are products that some households struggle to get through in good time before you end up throwing out a half used jar. Put your button top jars (maximum height 8cm) in the chamber and see the jar lid pop back down to show you the air is now sealed out of the jar.

Remember we mentioned above about wine bottles, the external accessory can be just as much a game changer to get the most out of your bottle.

As you can see, there are many advantages as well as sous vide cooking. It opens doors to a new experience in cooking at low temperatures to achieve superb and virtually professional results. Great food need not be complicated. With the right tools, it can become an enjoyable easy process.