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12 A step-by-step guide to sous-vide Vacuum sealing Sous-vide cooking Fold the edges of the bag back up before starting the vacuum sealing process. The Miele built-in vacuum sealing drawer is a chamber vacuum sealing appliance. It is able to create a stronger vacuum than conventional benchtop devices. It also enables the vacuuming of liquids. Miele steam ovens, steam combination ovens and steam ovens with microwave all feature a “Sous-vide” function. You can set the temperature between 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 temperature of meat as the cooking temperature. Setting the duration for as long as is necessary will then ensure that the food reaches this temperature. However, it is also important to ensure that you stick to the thickness specifications 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 rack or in the perforated cooking container. You can find more information about cooking durations in the steam oven’s operating instructions, as well as in the cooking charts and recipes provided later in this book.