Miele DG 6600 Operating And Installation Instructions page 32

Sous-vide (vacuum) cooking
Important usage information
To obtain an optimum cooking result,
observe the following information:
– Use less herbs and spices than for
conventional cooking since the influ‐
ence on the taste of the food is more
intensive.
You can also prepare the food un‐
seasoned and add seasonings after
cooking.
– The cooking duration reduces when
salt, sugar, and liquids are added.
– The food becomes firmer with the
addition of acidic ingredients, such
as lemon or vinegar.
– Do not use alcohol or garlic as an un‐
pleasant taste may result.
– Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air may re‐
main inside.
– If you want to cook several foods in
one vacuum bag, put the food in the
bag one next to the other.
– If you want to cook several vacuum
bags at once, put the bags on the
shelf one next to the other.
– The cooking durations depend on the
thickness of the food.
– In case of higher temperatures
and/or longer cooking durations, a
lack of water may occur. Check the
display now and then.
– Keep the door closed during the
cooking procedure. Opening the
door extends the cooking process
and can change the cooking result.
32
Tips
– Freeze liquids such as marinades be‐
fore 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 di‐
rectly after cooking, put it in an ice
bath and then store it at a maximum
of 37°F / 3°C. In this way, you can
maintain quality and taste while ex‐
tending the life of the food..
– After cooking, cut the vacuum bag
on all sides to access the food better.
– Briefly sear meat and fish before
serving.
– Serve the food on preheated plates.