Page 88 - Miele Combi Steam Oven

Sous-vide (vacuum) cooking
Tips
- In order to reduce cooking times, you can vacuum-seal food items 1–2 days before the cooking programme. Store the vacuum-sealed food in the refrigerator at no more than 5 °C. In order to preserve quality and flavour, the food should be cooked no later than 2 days afterwards.
- If you do not want to eat the food straight after cooking, put it in iced water immediately and allow it to cool down completely. After this, store the food at temperatures no greater than 5 °C.
This way, you can retain the food’s quality and flavour while keeping it fresh for longer.
Exception: Poultry must be eaten straight after the cooking programme.
88
- Briefly fry meat and firm types of fish (such as salmon) before serving for a roasted aroma.
- Freeze liquids such as marinades be- fore vacuum-sealing to prevent them from escaping from the bag.
- Use the stock or marinade of veget- ables, fish or meat to make a sauce.
- Serve the food on pre-warmed plates.
- Fold the edges of the vacuum sealing bag outwards for filling. This will give you clean, perfect seams.
- After cooking, cut the vacuum sealing bag on all sides for easier access to the food.