Miele DGC 6700 AM Operating instructions/Installation instructions - Page 91
Sous-vide (vacuum) cooking, tant vacuum bags.
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Sous-vide (vacuum) cooking Always follow USDA guidelines on food safety. This gentle cooking method allows food to be cooked slowly at a low, constant temperature in vacuum packaging. With vacuum cooking, moisture does not evaporate and all nutrients and flavors are retained. The result is flavorful and cooked evenly. Only use food that is fresh and in 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 manufacturers packaging, such as vacuumpacked frozen food. It is possible that an unsuitable vacuum bag was used. Use the vacuum bag only once. Vacuum-seal the food in a chamber system vacuum sealer only. 91