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Miele DGM 6401 Manual

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Sous-vide (vacuum) cooking
83
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the effect on
the taste of the food is more intens-
ive.
You can also prepare the food
without seasoning and add season-
ing 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 cause an unpleasant taste.
– Only use vacuum sealing bags that
match the size of the food. If the bag
is too big, too much air may 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
bags at once, put the bags side by
side on the shelf.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking programme. Opening the
door extends the programme and
can change the cooking result.
– Cooking at a lower temperature and
for a longer duration can result in in-
creased residual water in the cooking
compartment. This does not affect
the cooking result.
– Temperatures and cooking durations
from Sous-vide recipes cannot al-
ways be adopted exactly. Alter the
settings to achieve the degree of
cooking you want.
… 83 …


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