Miele DGC 6700 AM Operating instructions/Installation instructions - Page 93

Tips, Eat poultry immediately

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Sous-vide (vacuum) cooking Tips - To shorten the preparation times, you can vacuum food 1-2 days before the cooking procedure. Store the vacuumed food in the refrigerator at a maximum of 41°F / 5°C. To maintain quality and taste, the food must be cooked after 2 days at the latest. - Freeze liquids such as marinades before 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 directly after cooking, put it in an ice bath and then store it at a maximum of 41°F / 5°C. In this way, you can maintain quality and taste while extending the life of the food. Exception: Eat poultry immediately after cooking. - After cooking, cut the vacuum bag on all sides to access the food better. - Briefly fry meat and firm types of fish (such as salmon) before serving for a roasted aroma. - Extra marinade can be used to prepare a sauce. - Serve the food on preheated plates. 93

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Sous-vide (vacuum) cooking
93
Tips
–
To shorten the preparation times, you
can vacuum food 1–2 days before
the cooking procedure. Store the
vacuumed food in the refrigerator at a
maximum of 41°F / 5°C. To maintain
quality and taste, the food must be
cooked after 2 days at the latest.
–
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 41°F / 5°C.
In this way, you can maintain quality
and taste while extending the life of
the food.
Exception:
Eat poultry immediately
after cooking.
–
After cooking, cut the vacuum bag on
all sides to access the food better.
–
Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
–
Extra marinade can be used to pre-
pare a sauce.
–
Serve the food on preheated plates.