Sous vide cooker, SV 50, Steba

Product detailed description

The universal immersion cooker SV 50 from the German manufacturer Steba is an excellent helper for sous-vide cooking. Sous vide is essentially slow cooking at a constant low temperature, during which the maximum amount of juices, flavour and aroma as well as health benefits are preserved in the food. Meat cooked using the sous vide method is tender, tender and juicy. With this immersion cooker , you too can cook like the chefs from the best restaurants. You can use the cooker in any container that is more than 15 cm deep. The body of the cooker is made of stainless steel. The LCD display gives you information about the current temperature. You can set the timer for up to 99 h and the precise temperature control ensures you always get the right temperature for the type of cooking you are doing. The Steba universal cooker is mobile, portable and easy to use. Cook like a pro!

SPECIFICATIONS

External dimensions (h x w x d): 37.5 x 8 x 10.5 cm

Package dimensions (h x w x d): 40 x 10 x 12 cm

Instrument weight: 1.1 kg

Package weight: 1.2 kg

Power: 800 W

Cooker type: immersion

Water circulation: 0.8 l/min

Timer: up to 99 h

Material: stainless steel body, durable plastic

Colour: black, stainless steel

ADVANTAGES AND DISADVANTAGES

	The Sous-Vide cooking method allows slow cooking at a constant low temperature. This will make your food soft, juicy and preserve maximum flavours and aromas. The immersion cooker is compact and portable. You can use it in any container at least 15 cm deep. Current temperature status on LCD display, precise temperature control, timer.
	Higher purchase price

PRACTICAL ADVICE

The Steba sous-vide immersion cooker can be used in any container with a depth of 15 cm or more.

The SV 50 heats 20 l of water to a temperature of 56 °C with 0.5 °C accuracy in approximately 45 mins.

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.

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.