Page 89 - Miele Combi Steam Oven

 Vacuum-seal the food in a chamber system vacuum sealer.
 Select Sous-vide .
 Confirm with OK.
Sous-vide (vacuum) cooking
Using the Sous-vide function
Possible reasons for unsatis- factory results
 Rinse the food with cold water and dry it.
The bag has opened:
 Place the food in a vacuum sealing bag and add spices or liquid if de- sired.
- 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:
 For the best cooking results, place the rack on shelf level 2.
- Incorrect storage of the food; the food was kept out of the refrigerator for too long.
 Place the vacuum-sealed food on the rack (next to each other if there are several bags).
 Change the recommended temperat- ure if necessary.
- The food was contaminated with bacteria before it was vacuum sealed.
- Too much of ingredients such as spices was added.
 Set further settings as necessary (see “Operation”).
- The bag or seal was not in perfect or- der.
- The vacuum was insufficient.
- The food was not eaten or chilled im- mediately after cooking.
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