Miele DG 6300 User Manual

Sous-vide (vacuum) cooking
64
With this gentle cooking method, food
is coo
ked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evapor
ates during cooking and all nu‐
trients and flavours are retained.
The cooking result has an intensive
tast
e and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger‐
ator too long, e.g. during transporta‐
tion.
Use only heat-stable, boiling-resist‐
ant vacuum bags.
Do not cook food in the sales pack‐
ag
ing, such as vacuum-packed fro‐
zen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food only with a
sous-vide vacuum sealer that guar‐
ant
ees a full vacuum of 99.8%.

Miele DG 6300 Specifications

General

Appliance category	Steam Oven
Type	Built-in
Capacity	38 l
Steam cooking	Yes
External steam generation	No
Control Type	Electronic
Temperature Range	30 - 100 °C
Water Tank Capacity	1.5 L
Energy efficiency class	A
Weight	30 kg
Dimensions (H x W x D)	455 x 595 x 572 mm
Color	Stainless Steel