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Sous Vide Cooker

Take your cooking to the next level! The cooker cooks the food evenly and allows the meat to maintain its optimal juiciness. When using a precise cooker like this, you can always be sure of the outcome. The cooker also preserves the essential nutrients and seals in all the flavours.

How does it work, then?

First the ingredients are sealed in a plastic bag and then cooked in a water bath at a low and carefully controlled temperature. This way the food will preserve its flavours and juices better. The food, sealed in a plastic bag, will cook in its own juices with the added marinades and spices.

The sous vide method preserves the vitamins, trace elements and juices notably better than other methods. In addition, it improves the taste of the food. Sous vide cooking makes the meat healthier, tastier and tenderer. Since the sous vide method makes the meat tenderer, you can also use cheaper cuts which often remain too tough with ordinary cooking methods, such as neck, shank, or shoulder.

We recommend the sous vide method especially for cooking the following foods:

beef, veal, lamb, pork and game
chicken, turkey and duck
non-oily or oily fish, lobster tail and scallops
root vegetables, such as potato, carrot, parsnip, beetroot and swede
crunchy vegetables, such as peas, asparagus, corn, broccoli, cauliflower, eggplant, onion and pumpkin
hard and soft fruit

Specifications

water bath capacity max. 6L

temperature range +45–90°C, the temperature can be adjusted with ±1°C precision.

220-240V, 50Hz, 520W

Silicone food tongs included.

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Take your cooking to the next level! The cooker cooks the food evenly and allows the meat to maintain its optimal juiciness. When using a precise cooker like this, you can always be sure of the outcome. The cooker also preserves the essential nutrients and seals in all the flavours.

How does it work, then?

First the ingredients are sealed in a plastic bag and then cooked in a water bath at a low and carefully controlled temperature. This way the food will preserve its flavours and juices better. The food, sealed in a plastic bag, will cook in its own juices with the added marinades and spices.

The sous vide method preserves the vitamins, trace elements and juices notably better than other methods. In addition, it improves the taste of the food. Sous vide cooking makes the meat healthier, tastier and tenderer. Since the sous vide method makes the meat tenderer, you can also use cheaper cuts which often remain too tough with ordinary cooking methods, such as neck, shank, or shoulder.

We recommend the sous vide method especially for cooking the following foods:

beef, veal, lamb, pork and game
chicken, turkey and duck
non-oily or oily fish, lobster tail and scallops
root vegetables, such as potato, carrot, parsnip, beetroot and swede
crunchy vegetables, such as peas, asparagus, corn, broccoli, cauliflower, eggplant, onion and pumpkin
hard and soft fruit

Specifications

water bath capacity max. 6L

temperature range +45–90°C, the temperature can be adjusted with ±1°C precision.

220-240V, 50Hz, 520W

Silicone food tongs included.