Miele DGC 6700 AM Operating instructions/Installation instructions - Page 97
Reheating, Preparation, Settings
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Sous-vide (vacuum) cooking Reheating Reheat brassicas (e.g., kohlrabi and cauliflower) only in combination with a sauce. Without sauce, an unpleasant cabbage-like taste and gray-brown color may develop. Food with a short cooking time and food whose degree of cooking changes during reheating, e.g., fish, are fundamentally not suited for reheating. Preparation Place the cooked food into ice water for about an hour directly after cooking. The fast cooling prevents the food from continuing to cook. The optimum cooking condition is thus retained. Then store the food in the refrigerator at a maximum of 41°F / 5°C. Please note that the quality of the food decreases the longer it is stored. We recommend that you do not store the food in the refrigerator for longer than 5 days before reheating. Settings Operating Modes | Sous-vide Temperature: See the table Time: See the table 97