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190 Sous-vide – gentle cooking in a vacuum Create a sumptuous delight in a Miele Steam oven Sous-vide is French and means "under vacuum". In this method food is cooked in vacuum-sealed packaging in a steam oven, at a constantly maintained low temperature. This gentle process is ideal for preparing meat, fish, vegetables or fruit, as it retains minerals and vitamins. Due to the low temperatures used in this process, cooking time is longer than in conventional steaming. Those who know the benefits of the sous- vide cooking method accept the longer cooking time. Great enjoyment is guaranteed! One of the benefits is the even cooking of food with the objective to reach a determined core temperature. Aromas do not react with oxygen and the moisture in the food is retained. Food can be vacuum- sealed with spices or a marinade. Cooking results are always reproducible. Outstanding tender meat Meat is cooked very slowly at a maintained precise and low temperature. The result is very tender and succulent meat. This gentle cooking method prevents the cell walls of the meat bursting and meat juice escaping. Overcooking is not possible. Those who prefer browned meat can sear the meat before or after the vacuum-sealing process.