Sous vide Recipe Book 2018

Fold the edges of the bag back up before start-
ing the vacuum-sealing process.
Miele steam ovens and steam combination
ovens all feature a “Sous-vide” operating mode.
You can set the temperature between 115 and
195°F (45 and 90°C), and the maximum cooking
duration is 10hours. This function enables
vacuum-sealed food to be cooked at a precisely
controlled temperature.
As steam is much better at conducting heat than
dry sources, you can use the required core tem-
perature of meat as the cooking temperature.
Setting the time for as long as is necessary will
then ensure that the food reaches this tempera-
ture. However, it is also important to ensure
that you stick to the thickness specications for
the food (see the recipe or the cooking chart).
The thicker the food, the longer the cooking
duration will be. When cooking, the items of
food should be placed next to one another on
the wire oven rack or in the perforated cooking
container.
You can nd more information about cooking
durations in the steam oven‘s instructions, as
well as in the cooking charts and recipes pro-
vided later in this book.
The best way to carry out vacuum-sealing is to
use a chamber vacuum sealer. We recommend
Miele‘s built-in vacuum sealing drawer. Chamber
vacuum sealers allow you to vacuum-pack
liquids, for example – something that is not
possible with standard tabletop appliances.
Vacuuming Sous-vide cooking
13