Miele DGC 6300 Operating And Installation Instructions page 81

Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the influence
on the taste of the food is more
intensive.
You can also prepare the food
unseasoned and add seasoning after
cooking.
– The cooking duration is reduced
when salt, sugar, and liquids are
added.
– The food becomes firmer if acidic
foods, such as lemon or vinegar are
added.
– Do not use alcohol or garlic as this
can cause an unpleasant taste.
– Only use vacuum bags which are
appropriate for the size of the food. If
the vacuum bag is too big, too much
air may remain inside.
– If you want to cook several foods in
one vacuum bag, put the food side
by side in the bag.
– If you want to cook several vacuum
bags at once, put the bags on the
rack one next to the other.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking process. Opening the door
extends the cooking process and can
change the cooking result.
Sous-vide (vacuum) cooking
– Cooking at a lower temperature and
for a longer duration can result in
increased residual water in the
cooking compartment. This does not
affect the cooking result.
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