Miele DGC6500 Operating And Installtion Instructions page 84

Sous-vide (vacuum) cooking
Method
 Rinse the food with cold water and
dry it.
 Put the food in a vacuum bag and
add spices or liquid if desired.
 Vacuum-seal the food with the sous-
vide vacuum sealer.
 For optimum cooking results, insert
the rack on shelf level 2.
 Lay the vacuum-sealed food on the
shelf (next to each other in the case
of several bags).
 Select
Operating Modes
 Select
Sous-vide
 Adjust the recommended tempera-
ture if necessary.
 Confirm with OK.
 Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
 Confirm with OK.
 Select further settings if required (see
"Operation: Steam cooking - Addi-
tional functions").
84
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.
Possible causes for poor re-
sults
The vacuum bag opened:
– The seam was not clean or secure
enough and dissolved.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– The food was stored incorrectly.
– Your hands or counter were not per-
fectly clean.
– Too much spice was used.
– The bag or seam were damaged.
– The vacuum was insufficient.
– The food was not immediately eaten
or cooled after cooking.