Press releases

Couplet of products combining vacuum and steam

Gütersloh/Milan, March 15, 2016 No. 039/2016

New vacuum-sealing drawer from Miele

 

Vacuum-sealing is a tried-and-tested method of extending the storage life of food and of conveniently portioning larger quantities. In high-class restaurants, food is often vacuum-sealed in preparation for sous-vide cooking. With a new built-in vacuum-sealing drawer and a steam oven from Miele, consumers now have access to the full range of applications in the convenience of their own homes – and can look forward to conjuring up culinary delights.

Sous-vide, French for 'under vacuum', is the term given to a method of food preparation in which vacuum-packed food in plastic bags is cooked at low, steadily maintained temperatures over an extended period of time. For this preparation method, a vacuum-sealing drawer and a steam oven from Miele join together to form a formidable team.

The vacuum-sealing drawer conforms to the design of Miele's Generation 6000 built-in appliances and is, from the outside, hard to tell apart from a Miele warmer drawer. With a fascia height of only 14 cm, this product ideally combines with various compact units to fill a classic 60 cm recess. The vacuum chamber only becomes visible when the drawer is opened.

At the controls, the user can set the vacuum-sealing stage and the sealing duration, the latter being dependent on the thickness of the bag material. For foodstuffs requiring handling with care, such as fish fillets, Miele recommends Setting 2; Setting 3 is ideal for meat and vegetables. The higher setting draws almost a complete vacuum and meets professional demands.

Sous-vide cooking in a steam oven for a delectable experience

Basically, all Miele steam ovens lend themselves to sous-vide cooking as all units cover a temperature range from 45°C to 90°C and maintain selected temperatures to a precision of 1°C. Most Miele steam ovens launched since the beginning of 2015 even have their own sous-vide operating mode, allowing slow cooking times of up to 10 hours.

Sous vide is ideal for meat and fish as this method allows herbs, seasoning and marinades to develop their full aroma without evaporating; the effect of marinading is even considerably enhanced. Low levels of moisture loss mean that meat and fish does not lose substance. The results are particularly tender, leaving the texture uniform. In order to make this new cooking method more accessible, Miele has developed a special recipe book which can be ordered free of charge.

Vacuum-sealing – for optimum food storage and an extended shelf life

Evacuating air – and hence oxygen – gives control over the two main factors responsible for food spoilage: unwanted oxidation and the growth of bacteria. It also prevents food from drying. Depending on the initial condition of food, vacuum-sealing can extend its storage life by a factor of between three and five, allowing food to be consumed later without any risk. This can be a huge benefit when preparing large quantities of food for consumption later. Once vacuum sealed, food remains fresh for longer in a freezer or the PerfectFresh compartment of a refrigerator and is also protected against freezer burn. Thanks to the vacuum, the food also requires less storage space. This has the positive effect of maximising the space available in fridges and freezers.

The vacuum-sealing drawer (EVS 6214) is available in CleanSteel stainless steel, obsidian black, brilliant white and Havana brown. These will be joined at the time of the launch of the new ArtLine series by a model version in graphite grey.

(577 words, 3,584 characters incl. spaces)

Company profile: Miele is the world's leading manufacturer of premium domestic appliances including cooking, baking and steam-cooking appliances, refrigeration products, coffee makers, dishwashers and laundry and floor care products. This line-up is augmented by dishwashers, washer-extractors and tumble dryers for commercial use as well as washer-disinfectors and sterilisers for use in medical and laboratory applications (Miele Professional). The Miele company, founded in 1899, has 8 production plants in Germany as well as one plant each in Austria, the Czech Republic, China and Romania. 2014/15 turnover amounted to approx. EUR 3.5 bn with sales outside Germany accounting for around 70%. Miele is represented with its own sales subsidiaries and via importers in almost 100 countries. The Miele company, now in the fourth generation of family ownership, employs a workforce of around 17,740, 10,350 thereof in Germany. The company headquarters are located in Gütersloh/Westphalia, Germany.

Download as PDF Download incl. media (zip)
Your contact

Michael Prempert
+ 49 5241 89-1957
michael.prempert@miele.com

Media information

Description Download

With the new vacuum-sealing drawer from Miele, food can be conveniently portioned and keeps for longer. Here, a fully fledged DGC 6800 XL steam combination oven is fitted above a vacuum-sealing drawer. 

High Resolution TIFF
High Resolution JPG

Miele steam ovens – here the full combination steam oven DGC 6800 XL – are ideal for sous-vide cooking. A vacuum-sealed and seasoned fish fillet comes out a treat. 

High Resolution TIFF
High Resolution JPG

First soaked in a marinade, then vacuum-sealed and, finally, cooked in a Miele steam oven using the sous-vide setting – producing steaks like they have never been tasted before. 

High Resolution TIFF
High Resolution JPG