French for ‘under vacuum’, sous-vide is a cooking technique in which vacuum-sealed food in plastic bags are cooked at low, steadily-maintained temperatures for an extended period of time. Although widely considered as a healthier cooking option, the sous-vide technique is often limited to high-end professional kitchens.

However, since the beginning of 2015, most of Miele steam ovens come built with a sous-vide operating mode, allowing slow cooking periods of up to 10 hours. These ovens are known for their perfect cooking results and health benefits.

Taking it up a notch, Miele has introduced a new Vacuum Sealing Drawer, which works hand in hand with the sous-vide operating mode of these iconic steam ovens. Now users can achieve even better and healthier, professional prepared culinary dishes at home.

Adhering to the design of Miele’s Generation 6000 built-in appliances, the Vacuum Sealing Drawer – released in August 2016 – enables a greater variety of sous-vide dishes and optimises food storage. With a fascia height of only 14cm, it is compatible with the compact oven units. It also only becomes visible when the drawer is opened.

Besides adjusting the vacuum-sealing stage, users have the freedom to control the sealing duration, which largely depends on the thickness of the plastic bag used. Home cooks can also go for preset settings for ease of use. For instance, Setting 2 is ideal for fish fillets or produce that are prone to flaking, while Setting 3 is ideal for meat and vegetables. The higher setting allows a near-complete vacuum that answers professional cooking needs.

The Vacuum Sealing Drawer evacuates air, and hence oxygen, preventing unwanted oxidation and the growth of bacteria. This optimises food storage, extending the shelf life of perishables and preventing wastage. It also effectively reduces the amount of storage space required in coolers and freezers.

The vacuum sealing drawer is available in stainless steel CleanSteel, obsidian black, brilliant white and havana brown.