Sous-Vide (Vacuum) Cooking - Miele DGC 6860 Operating And Installation Instructions

Sous-vide (vacuum) cooking

With this gentle cooking method, food
is cooked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporates during cooking and all nu‐
trients and flavours are retained.
The cooking result has an intensive
taste and food is cooked evenly.
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Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger‐
ator too long, e.g. during transporta‐
tion.
Use only heat-stable, boiling-resist‐
ant vacuum bags.
Do not cook food in the sales pack‐
aging, such as vacuum-packed fro‐
zen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food in a chamber
system vacuum sealer only.