Miele DGC 6700 AM Operating instructions/Installation instructions - Page 92

Important information on use, Cooking durations will depend on

Page 92 highlights

Sous-vide (vacuum) cooking Important information on use To obtain an optimum cooking result, observe the following information: - Use fewer herbs and spices than for conventional cooking, since the influence on the taste of the food is more intense. You can also prepare the food unseasoned 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 unpleasant 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 remain 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 food in several vacuum bags at once, put the bags on the shelf one next to the other. - Cooking durations will depend on the thickness of the food. - In case of higher temperatures and/or longer cooking durations, the appliance may run out of water. Check the display from time to time. - Keep the door closed during the cooking process. Opening the door extends the cooking process and can affect the cooking result. - Information on temperature and duration from sous-vide recipes cannot always be adopted 1:1. Adjust these settings according to the desired level of doneness. 92

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
  • 130
  • 131
  • 132
  • 133
  • 134
  • 135
  • 136
  • 137
  • 138
  • 139
  • 140
  • 141
  • 142
  • 143
  • 144
  • 145
  • 146
  • 147
  • 148
  • 149
  • 150
  • 151
  • 152
  • 153
  • 154
  • 155
  • 156
  • 157
  • 158
  • 159
  • 160
  • 161
  • 162
  • 163
  • 164
  • 165
  • 166
  • 167
  • 168
  • 169
  • 170
  • 171
  • 172
  • 173
  • 174
  • 175
  • 176
  • 177
  • 178
  • 179
  • 180
  • 181
  • 182
  • 183
  • 184

Sous-vide (vacuum) cooking
92
Important information on use
To obtain an optimum cooking result,
observe the following information:
Use fewer herbs and spices than for
conventional cooking, since the influ-
ence on the taste of the food is more
intense.
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
unpleasant 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 food in several
vacuum bags at once, put the bags
on the shelf one next to the other.
Cooking durations will depend on the
thickness of the food.
In case of higher temperatures and/or
longer cooking durations, the appli-
ance may run out of water. Check the
display from time to time.
Keep the door closed during the
cooking process. Opening the door
extends the cooking process and can
affect the cooking result.
Information on temperature and dura-
tion from sous-vide recipes cannot
always be adopted 1:1. Adjust these
settings according to the desired
level of doneness.