Miele DGC 7840 HC Pro Operating And Installation Instructions page 94

Sous-vide (vacuum) cooking
Important notes on use
For an optimum cooking result:
- Use herbs and spices more sparingly
than with conventional cooking
methods because the impact on the
taste of the food will be stronger.
You can also cook the food
unseasoned and add seasoning after
cooking.
- The cooking duration is reduced when
salt, sugar, and liquids are added.
- The food becomes firmer if acidic
foods, such as lemon or vinegar are
added.
- Do not use alcohol or garlic as this
can cause an unpleasant taste.
- Only use vacuum sealing bags that
match the size of the food. If the
vacuum bag is too big, too much air
can remain inside.
- If you want to cook several pieces of
food in one vacuum 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.
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- Keep the door closed during the
cooking process. Opening the door
extends the cooking process and can
change the cooking result.
- Temperatures and cooking durations
from sous-vide recipes cannot always
be emulated exactly. Alter the
settings to achieve the degree of
cooking you want.
- With higher temperatures and/or
longer cooking durations, the
appliance may run low on water.
Check the display from time to time.