Sous vide cooker SV 2, Steba
Code: STEBASV2Product detailed description
The new generationTakus Vide universal cooker . Takus-Vide is a slow cooking technique that preserves the nutrients and juicinessof food. The food is prepared for several hours at a temperature below the boiling point. Vacuum cooking allows the preservation of vitaminsthat are destroyed by other types of food preparation. Takusvide Steba completely eliminates the addition of fat, as it keeps food fresh and crisp even without grease. Your cooking will be healthier and tastier like a first-class restaurant!
TIP: The target temperatures for your type of meat, fish, eggs or vegetables and the recommended cooking times for Takus Vide can be found in the tables below.
SPECIFICATIONS
Internal dimensions (hxwxd): 15 x 30 x 22 cm
Weight: 3.5 kg
Power: 800 W
Volume: 10 l
Temperature measurement range: 0.5 ˚C
ADVANTAGES AND DISADVANTAGES
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The food will retain its characteristic aroma, most of its nutrients and its juiciness. This is healthy cooking without unnecessary fat. Takus Vide saves energy and dirty dishes at the same time. Precise electronic temperature control. Water circulation to ensure even temperature. Takus-Vide cooking. The food retains all its flavours, aromas and vitamins. The meat is unusually tender and juicy. There is no drying or oxidation of the food. The electronic pot control is simple and intuitive. Cleaning is also very easy, as all food is prepared in a vacuum, so the pot only needs to be rinsed and dried. Can be used with vacuum bags from other manufacturers. |
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Only the plastic parts of the pot can be washed in the dishwasher. |
PRACTICAL ADVICE
Suitable for the stove: NO
Suitable for oven: NO
Dishwasher safe: NO
And how does it actually work?
The Sous Vide method has been the secret of the best chefs for decades, but now it's available to everyday users. It is the preparation of food at lower temperatures in a vacuum.
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Vacuum seal | Lightly cook | ||
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Meat prepared in vacuum retains all its natural flavours. But if you season it well, the flavour of the spices will permeate the whole meat. |
The most important moment of the whole procedure - vacuuming. This step sucks the air out of the bag, sealing it and preventing the flavours and aromas from leaving the bag during cooking |
In this method, the ingredients are cooked longer, more gently and at lower temperatures. If you want beef medium rare, for example, you should not exceed a temperature of 56.5°C. |
Additional parameters
| Category: | Sous-vide vacuum cookers |
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| Warranty: | 2 years |
| Weight: | 4.5 kg |
| Pc. in a set: | 1 ks |
| Product type: | Sous vide vacuum cooker |
| K překladu: | CZ AUTO |
| Margin: | D |
| The item has been sold out… | |
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