Miele DGC 6700 AM Operating instructions/Installation instructions - Page 94

Method, Possible causes for poor results, The bag was damaged by a sharp

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Sous-vide (vacuum) cooking Method  Rinse the food under cold water and dry it.  Put the food in a vacuum bag and add spices or liquid if desired.  Vacuum-seal the food in a chamber system vacuum sealer.  For optimum cooking results, insert the rack on shelf level 2.  Lay the vacuum-sealed food on the shelf (next to each other in the case of several bags).  Select Operating Modes .  Select Sous-vide .  Adjust the recommended temperature, if necessary.  Set the cooking duration. Any time between 1 minute and 10 hours can be set.  Select additional settings if required (see "Operation: Steam cooking - Additional functions").  Confirm with OK. Possible causes for poor results The vacuum bag has opened: - The weld seam was not clean or stable enough and dissolved. - 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 spice was used. - The bag or weld seam were damaged. - The vacuum was insufficient. - The food was not immediately eaten or cooled after cooking. 94

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Sous-vide (vacuum) cooking
94
Method
Rinse the food under cold water and
dry it.
Put the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For optimum cooking results, insert
the rack on shelf level 2.
Lay the vacuum-sealed food on the
shelf (next to each other in the case
of several bags).
Select
Operating Modes
 
.
Select
Sous-vide
 
.
Adjust the recommended tempera-
ture, if necessary.
Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
Select additional settings if required
(see "Operation: Steam cooking - Ad-
ditional functions").
Confirm with OK.
Possible causes for poor re-
sults
The vacuum bag has opened:
–
The weld seam was not clean or sta-
ble enough and dissolved.
–
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 spice was used.
–
The bag or weld seam were dam-
aged.
–
The vacuum was insufficient.
–
The food was not immediately eaten
or cooled after cooking.