Miele DGC6800X - Инструкция по эксплуатации - Страница 93

Sous-vide (vacuum) cooking

93

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.

– 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.