Page 87 - Miele Combi Steam Oven

Important usage notes
Sous-vide (vacuum) cooking
- Keep the door closed during the cooking programme. Opening the door will prolong the cooking process and can change the cooking result.
For best cooking results, follow the in- structions below:
- Use herbs and spices more sparingly than with conventional cooking meth- ods because the impact on the taste of the food will be stronger.
You can also cook the food un- seasoned and add seasoning after cooking.
- Temperatures and cooking durations from sous-vide recipes cannot al- ways be emulated exactly. Alter the settings to achieve the degree of cooking you want.
- 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 produce unpleasant flavours.
- Only use vacuum sealing bags that match the size of the food. If the va- cuum sealing bag is too big, too much air can 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 vacuum sealing bags at once, put the bags side-by-side on the rack.
- The cooking durations depend on the thickness of the food.
- With high temperatures and/or long cooking durations, the appliance may run low on water. Check the display from time to time.
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