Miele DGC 7585 Operating and Installation instructions - Page 99

Sous-vide (vacuum) cooking Tips - In order to reduce cooking times, you can vacuum-seal food items 1-2 days before the cooking program. Store the vacuum-sealed food in the refrigerator at no more than 40°F (5°C). In order to preserve quality and flavor, the food should be cooked no later than 2 days afterward. - Freeze liquids such as marinades before vacuum-sealing to prevent them from escaping from the bag. - Fold the edges of the vacuum bag outward for filling. This will give you clean, perfect seams. - If you do not want to eat the food straight after cooking, put it in iced water immediately and allow it to cool down completely. After this, store the food at temperatures no greater than 40°F (5°C). This way, you can retain the food's quality and flavor while keeping it fresh for longer. Exception: poultry must be eaten straight after the cooking program. - After cooking, cut the vacuum bag on all sides for easier access to the food. - Briefly fry meat and firm types of fish (such as salmon) before serving. This will help to develop a roasted flavor. - Use the stock or marinade of vegetables, fish, or meat to make a sauce. - Serve the food on preheated plates. Using the Sous-vide operating mode  Rinse the food with cold water and dry it.  Place the food in a vacuum bag and add spices or liquid if desired.  Vacuum-seal the food in a chamber system vacuum sealer.  For the best cooking results, place the wire rack on shelf level 2.  Place the vacuum-sealed food on the wire rack (next to each other if there are several bags).  Select Operating Modes .  Select Sous-vide .  Adjust the recommended temperature, if necessary.  Confirm with OK.  Set further settings as necessary (see "Operation"). 99