Miele DGC7440W, Инструкции по эксплуатации и монтажу

Страница: 92 / 172

Sous-vide (vacuum) cooking
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Using the Sous-vide function

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 in a chamber
system vacuum sealer.
 For the best 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 Sous-vide

.
 Change the recommended
temperature if necessary.

Confirm with OK .
 Set further settings as necessary (see
“Operation”).
Possible causes for poor
results
The vacuum bag has opened:
– The weld seam was not clean or
stable enough and came undone.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much of ingredients such as
spices were added.
– The bag or weld seam were not in
perfect order.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.