Miele DGC 6300 Operating And Installation Instructions page 82

Sous-vide (vacuum) cooking
Useful tips
– Freeze liquids such as marinades
before vacuum-sealing to prevent
them from escaping from the vacuum
bag.
– Fold the edges of the vacuum bag
outwards for filling for clean, perfect
weld seams.
– If you do not want to eat the food
directly after cooking, put it in iced
water and then store it at a maximum
of 3 °C. In this way, you can maintain
quality and taste while extending the
life of the food.
– After cooking, cut the vacuum bag on
all sides for easier access to the
food.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
– Use the brine or marinade of
vegetables, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plates.
82
Procedure
 Rinse the food with cold water and
dry it.
 Place 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.
 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 is