The Thermomix TM6’s built-in vacuum sealing function lets you remove air from specially designed containers and bags, which slows down spoilage and keeps food fresher for longer. It works by creating an airtight seal that prevents oxidation and freezer burn, making it a genuinely useful tool for meal prep and sous-vide cooking. This guide walks you through the exact steps for both container and bag sealing, plus the practical tips that make the difference between a good seal and a failed one.
Ingredients
- Fresh food to seal (e.g., 1 lb / 450 g raw chicken breast, or 2 cups / 300 g chopped vegetables)
- Thermomix vacuum-sealing containers (e.g., 2.2 L / 2.3 qt) or vacuum-sealable bags (e.g., 1 L / 1 qt)
- Optional: marinade or seasoning (e.g., 2 tbsp / 30 ml olive oil, 1 tsp salt, 1 tsp pepper)
Instructions
- Prepare the food: If sealing raw meat, pat it dry with paper towels to remove excess moisture. If you’re marinating, place the food and marinade in a bowl and toss to coat. For vegetables, blanch them first (boil for 2 minutes, then ice bath) to preserve color and texture.
- Choose your container or bag: Use only containers or bags that are specifically rated for vacuum sealing with the TM6. Regular plastic bags or containers without a vacuum valve will not work and may be damaged.
- Fill the container: Place the food in the vacuum container, leaving at least 1 inch (2.5 cm) of space below the rim. Do not overfill—the lid must sit flush. For bags, fill them no more than half full to allow room for the air to be extracted.
- Attach the vacuum hose: Insert the small end of the vacuum hose into the port on the TM6 lid (located next to the measuring cup). Press the other end firmly onto the valve of the container or bag.
- Start the vacuum function: On the TM6, select the “Vacuum” mode (found under the “Sous-vide” or “Precise” cooking functions). Choose “Vacuum” and then select the type of container you’re using (container or bag). The machine will start extracting air.
- Monitor the seal: Watch the container or bag. The air will be pulled out, and the lid or bag will visibly compress. For containers, you’ll hear a click when the valve seals. For bags, the machine will automatically stop when the vacuum is reached, and you’ll see the bag tightly wrapped around the food.
- Stop and remove: Once the vacuum process is complete (usually 30–60 seconds), press the stop button and carefully remove the hose from the valve. The container is now sealed. For bags, the TM6 does not heat-seal the bag—you must do that manually with a separate heat sealer immediately after vacuuming, or use a bag with a one-way valve that seals automatically.
- Label and store: Write the date and contents on a label or with a marker. Refrigerate or freeze immediately. If you’re using the sealed food for sous-vide, you can proceed to cook it right away.
Tips
- Don’t overfill: Leave headspace in containers and bags. Overfilling prevents a proper vacuum and can cause liquid to be sucked into the hose, which can damage the TM6.
- Dry food is easier: Moisture can interfere with the vacuum. Pat meats and vegetables dry before sealing. If you’re sealing a liquid-heavy dish like soup, freeze it first in a solid block, then vacuum-seal the frozen block.
- Use the right accessories: The TM6 works with Thermomix-brand containers and bags, but also with third-party vacuum-sealable containers that have a compatible valve. Check the valve size (usually 5 mm) before buying.
- Clean the hose: After each use, wipe the vacuum hose with a damp cloth. If food particles or liquid get in, rinse it out and let it dry completely to prevent mold.
Serving Suggestions
Vacuum-sealed food is not served directly—it’s meant for storage or cooking. Use sealed chicken breasts for sous-vide at 145°F (63°C) for 1–2 hours, then sear for a quick dinner. Sealed vegetables can be steamed in the bag in boiling water for 5–7 minutes. Marinated meats can be grilled or pan-seared after sealing for 30 minutes to 2 hours.
Variations
- Dry rub vacuum sealing: Instead of a liquid marinade, rub spices onto meat before sealing. The vacuum pulls the rub into the surface, intensifying flavor.
- Portion control: Seal individual portions of cooked grains (rice, quinoa) or leftovers. They’ll keep 3–4 days refrigerated and up to 3 months frozen.
- Sous-vide ready: Season and vacuum-seal raw fish (e.g., salmon) with herbs and lemon. Cook in the TM6 at 122°F (50°C) for 30 minutes for a delicate texture—note: fish must be sushi-grade if eaten at this temperature.
Storage and Reheating
Vacuum-sealed raw meat (beef, pork, lamb) keeps in the refrigerator for 5–7 days, and in the freezer for up to 12 months. Cooked leftovers sealed and refrigerated last 3–4 days; frozen, they last 2–3 months. To reheat, if the food is in a vacuum bag, you can place it in simmering water (not boiling) for 10–15 minutes until heated through, or cut the bag open and microwave. Always reheat leftovers to 165°F (74°C) internal temperature. Never leave sealed food at room temperature for more than 2 hours.
Frequently Asked Questions
Can I vacuum-seal liquids like soup? Yes, but freeze the soup first until solid, then vacuum-seal the frozen block. Sealing liquid directly will suck it into the hose and damage the machine.
Why does my container lose vacuum after a few hours? This usually happens if the rim is not clean, or the food has sharp edges that puncture the seal. Check the gasket for debris and ensure the lid is locked properly. Also, avoid overfilling—food touching the rim can break the seal.
Can I use any vacuum-seal bag? No, only bags that are compatible with the TM6’s vacuum port. Standard zipper bags won’t work. Look for bags with a one-way valve or use a separate heat sealer after vacuuming.
Is vacuum-sealed meat safe to eat after 2 weeks in the fridge? Vacuum sealing extends freshness but doesn’t make meat safe indefinitely. Raw meat should be cooked within 5–7 days of refrigeration, even if vacuum-sealed. For longer storage, freeze it.
Does vacuum sealing kill bacteria? No, it only slows the growth of aerobic bacteria. Anaerobic bacteria (like botulism) can still grow in low-oxygen environments, so always keep sealed food refrigerated or frozen, and never leave it at room temperature.
Can I vacuum-seal bread or soft items? Yes, but they will be crushed. Use a rigid container instead of a bag, or freeze the bread first, then vacuum-seal it in a bag—the frozen shape holds up better.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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