---
title: "Vacuum Steamer - Low Cooking Vacuum Cooking - Vacuum Cooking"
description: "Vacuum Steamer - Low Cooking Vacuum Cooking - Vacuum Cooking"
url: "https://www.apenta.swiss/en/info/info-on-the-cooking-process/basic-knowledge/water-seal/water-seal-3.html"
date: "2026-07-21T15:11:12+00:00"
language: "en-GB"
---

# ![Water Seal Basic Knowledge Cooking apenta vacuum steamer](https://www.apenta.swiss/images/Slider/Infos/Water-Seal-Basic-Knowledge-Cooking-apenta-vacuum-steamer.jpg)

## Water seal 3 (WS3)

Bubbles several centimeters wide along the rim of the pan, steam escapes.

Suitable for: Soft vegetables, potatoes, meat, pulses, such as borlotti beans, kidney beans, chickpeas etc.

Special features: For larger quantities, large pieces or compact content, the internal conductivity of the food to be cooked is sluggish, so it is recommended to form the WS again 10 to 15 minutes after reducing the temperature (but only for a few seconds)

When cooking in the cooking box, it is advantageous to form the WS twice.

[back](https://www.apenta.swiss/en/info/info-on-the-cooking-process/basic-knowledge/water-seal.html "back to water seal")

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