Manual Miele DGC 7660 (page 96 of 188) (English)

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Sous-vide (vacuum) cooking

Important usage notes

For best cooking results, follow the in-

structions below:

– Use herbs and spices more sparingly

than with conventional cooking meth-

ods because the impact on the taste

of the food will be stronger.

You can also cook the food un-

seasoned and add seasoning after

cooking.

– The cooking duration is reduced

when salt, sugar and liquids are ad-

ded.

– The food becomes firmer if acidic in-

gredients such as lemon or vinegar

are added.

– Do not use alcohol or garlic as this

can produce unpleasant flavours.

– Only use vacuum sealing bags that

match the size of the food. If the va-

cuum sealing bag is too big, too

much air can remain inside.

– If you want to cook several items of

food in one vacuum sealing bag, put

them side-by-side in the bag.

– If you want to cook food in several

vacuum sealing bags at once, put the

bags side-by-side on the rack.

– The cooking durations depend on the

thickness of the food.

– With high temperatures and/or long

cooking durations, the appliance may

run low on water. Check the display

from time to time.

– Keep the door closed during the

cooking programme. Opening the

door will prolong the cooking process

and can change the cooking result.

– Temperatures and cooking durations

from sous-vide recipes cannot al-

ways be emulated exactly. Alter the

settings to achieve the degree of

cooking you want.

Water stays in the drain compartment under the small round filter in the bottom of the oven Submitted on 7-7-2022 at 13:17
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Others manual(s) of Miele DGC 7660

Miele DGC 7660 User Manual - German - 188 pages

Miele DGC 7660 User Manual - Dutch - 188 pages

Miele DGC 7660 User Manual - French - 192 pages

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Miele DGC 7660 Manual

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