Page 86 - Miele Combi Steam Oven

Sous-vide (vacuum) cooking
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 sealing bags.
Do not cook food in the sales pack- aging, such as vacuum-packed frozen food as it is possible that the packaging used is not suitable for vacuum cooking.
Do not use the vacuum sealing bag more than once.
Vacuum-seal the food in a chamber system vacuum sealer only.
With this gentle cooking method, food is cooked slowly and at a low, constant temperature in vacuum packaging.
With vacuum cooking, no moisture evaporates during cooking and all nutri- ents and flavours are retained.
The cooking result has an intensive taste and food is cooked evenly.
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