Useful Tips - Miele TX3587 Operating And Installation Instructions

Useful tips

– To reduce preparation times, you can
vacuum food 1–2 days before
cooking. Store the vacuumed food in
the refrigerator at a maximum of 3 °C.
To maintain quality and taste, the
food must be cooked after 2 days at
the latest.
– Freeze liquids such as marinades
before vacuum-sealing to prevent
them from escaping from the vacuum
bag.
– Fold the edges of the vacuum bag
outwards for filling in order to obtain
clean, perfect weld seams.
– If you do not want to eat the food
directly after cooking, put it in iced
water to cool down completely. Then
store it at a maximum of 3 °C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception: Consume poultry
immediately after cooking.
– After cooking, cut the vacuum bag on
all sides for easier access to the
food.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
Sous-vide (vacuum) cooking
– Use the brine or marinade of
vegetables, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plates.
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