Miele DGC 7585 Operating and Installation instructions - Page 103
Reheating, Preparation, Settings
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Sous-vide (vacuum) cooking Reheating Only reheat brassicas, such as kohlrabi and cauliflower, together with a sauce. Without sauce, an unpleasant cabbagelike taste and gray-brown color may develop. Food with a short cooking duration or which continues cooking during reheating, such as fish, is not suitable 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 40°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 chart Time: see chart 103