Water seal
Water seal is the name given to the escaping condensation water, which is formed between the rim of the pan and the lid at approx. 80°C. With the WS strengths (levels) you determine the degree of cooking. During the heating process, the cell structure is disintegrated, after reduction of heat, water accumulates in the food and the food is cooked. After the water seal is formed, reduce the heat supply to the lowest level or put the Vacuum Steamer into the cooking box.
3 different water seal levels are used for cooking:
back