Sous-Vide (Vacuum) Cooking - Miele DGC 6500 Operating And Installation Instructions

With this gentle cooking method, food
is cooked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporates during cooking and all
nutrients and flavours are retained.
The cooking result has an intensive
taste and food is cooked evenly.

Sous-vide (vacuum) cooking

Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the
refrigerator too long, e.g. during
transportation.
Use only heat-stable, boiling-
resistant vacuum bags.
Do not cook food in the sales
packaging, such as vacuum-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food only with a
chamber system vacuum sealer that
guarantees a full vacuum of 99.8%.
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