Sous vide cooker PROFESSIONAL SV 100, Steba

Product detailed description

The Sous Vide device from Steba is suitable for preparing food using the Sous-Vide method, which is long slow cooking at a constant low temperature. The unit will maintain a constant temperature in any container 15 cm or more deep that is temperature resistant. It has a stainless steel body, which will ensure its long life. It can heat 30 litres of water to a temperature of 56 °C with an accuracy of 0.1 °C in approximately 45 minutes.The advantage is its mobile use and backlit LCD display, which informs you of the selected and current temperature and is also equipped with a timer. Sous Vide preserves maximum vitamins in the food and ensures maximum juiciness and tenderness of the prepared food.

SPECIFICATIONS

External dimensions (hxwxd): 32 x 14,5 x 13 cm

Weight: 2 kg

Power: 1500 W

ADVANTAGES AND DISADVANTAGES

The Sousvide cooking method allows slow cooking at a constant low temperature. This will make your food soft, juicy and preserve maximum flavours and aromas. This is healthy cooking without unnecessary fat. This circulating device establishes the temperature in any vessel that is temperature resistant with a depth of 15 cm or more. So you don't have to get a Sous Vide pot. The appliance heats 30 l of water to 56 °C with an accuracy of 0.1 °C in approximately 45 min. Water circulation 7.5 l /min, mobile use. Up to 120 servings can be prepared at once. Backlit LCD display for selected temperature, current temperature, timer. The stainless steel body of the device will ensure a long service life. Can be used with vacuum bags from other manufacturers

Higher purchase price

PRACTICAL ADVICE

Suitable for the stove: NO

Oven-safe: 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.

Taste		Vacuum seal		Lightly cook
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.