Miele DGC 6800, Инструкции по эксплуатации и монтажу

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Sous-vide (vacuum) cooking
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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 unsea-
soned 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.
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.