Page 92 - Miele Combi Steam Oven

Sous-vide (vacuum) cooking
Reheating
Only reheat brassicas, such as kohlrabi and cauliflower, in combination with a sauce. Without sauce, an unpleasant cabbage-like taste and grey-brown col- our may develop.
Food with a short cooking duration or which continues cooking during re- heating, such as fish, is not suitable for reheating.
Preparation
Place the cooked food into ice water for approx. 1 hour directly after cooking. The rapid cooling prevents the food from continuing to cook, which helps retain the optimum cooked condition. Then store the food in the refrigerator at a maximum temperature of 5 °C.
Please note that the quality of the food decreases the longer it is stored.
We recommend that you do not store the food in the refrigerator for longer than 5 days before reheating.
Settings
Sous-vide  Temperature: see table Duration: see table
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