Miele DG 6300 - Procedure

Sous-vide (vacuum) cooking
66
Procedure
 Rin
se the food with cold water and
dry it.
 Place the food in a vacuum bag and
add sp
ices or liquid if desired.
 V
acuum-seal the food with the sous-
vide vacuum sealer.
 Place the vacuum-sealed food on the
shel
f (next to each other if there are
several bags).
 Select .
 Scr
oll through the list until Sous-vide
is highlighted.
 Confirm with OK.
 Cha
nge the recommended tempera‐
ture if necessary.
 Confirm with OK.
 Set the coo
king duration. Any time
between 1 minute and 10 hours can
be set.
 Confirm with OK.
Possible reasons for unsatis‐
fact
ory results
The vacuum bag has opened:
– The weld seam was not clean or sta‐
ble enough and come undone.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
foo
d was kept out of the refrigerator
for too long.
– Your hands or work surface were not
per
fectly clean.
– Too much of ingredients such as
spices was added.
– The bag or weld seam were not in
per
fect order.
– The vacuum was less than 99.8%
– The food was not eaten or chilled im‐
mediately after cooking.