Miele DGC7440W, Инструкции по эксплуатации и монтажу

Страница: 95 / 172

Sous-vide (vacuum) cooking
95
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, in combination with a
sauce. Without sauce, an unpleasant
cabbage-like taste and grey-brown
colour may develop.
Foods with a short cooking time and
those which have a different degree of
doneness when reheated, e.g. fish, are
not suited to being reheated.
Preparation
Immediately after cooking, place the
food in ice cold water and leave for
approximately one hour. The rapid
cooling inhibits continued cooking of
the food. This means the ideal degree
of doneness of the food remains as it is.
Store the food afterwards in the
refrigerator at max. 3 °C.
Please note that the quality of food
deteriorates the longer it is stored.
We recommend storing food in the
refrigerator for no longer than five
days before reheating it.
Settings
Sous-vide
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Temperature: see chart
Duration: see chart