Miele DGC 6300 Operating And Installation Instructions page 83

Procedure
 Rinse the food with cold water and
dry it.
 Place the food in a vacuum sealing
bag and add spices or liquid if
desired.
 Vacuum-seal the food in a chamber
system vacuum sealer.
 For optimum cooking results place
the rack on shelf level 2.
 Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
 Select
Further programmes
 Scroll through the list until
highlighted.
 Confirm with OK.
 Change the recommended
temperature 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 -
Advanced operation").
Sous-vide (vacuum) cooking
Possible reasons for
unsatisfactory results
The bag has opened:
– The seal was not clean or strong
– The bag was damaged by a sharp
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
– The food was contaminated with
.
Sous-vide is
– Too much of ingredients such as
– The bag or seal was not in perfect
– The vacuum was insufficient.
– The food was not eaten or chilled
enough and has opened.
bone.
food was kept out of the refrigerator
for too long.
bacteria before it was vacuum
sealed.
spices was added.
order.
immediately after cooking.
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