Miele DGM 6800 - Sous-Vide Cooking Procedure

Sous-vide (vacuum) cooking
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Procedure
 Rinse the food with cold water and
dry it.
 Place the food in a vacuum sealing
bag and add spices or liquid if
desired.
 Vacuum-seal the food in a chamber
system vacuum sealer.
 For optimum cooking results place
the rack on shelf level2.
 Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
 Place the condensate tray on the
lowest shelf level.
 Select Oven functions.
 Select Sous-vide.
 Change the recommended
temperature if necessary.
 Set the cooking duration. Any time
between 1minute and 10hours can
be set.
 Select further settings if required (see
"Operation: Steam cooking -
Advanced operation").
 Confirm with OK.
Possible reasons for
unsatisfactory results
The bag has opened:
– The seal was not clean or strong
enough and has opened.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much of ingredients such as
spices was added.
– The bag or seal was not in perfect
order.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.