Sous-Vide

The new cooking technique for better quality and lower cost. Vacuum packed ingredients are slowly simmered in 104°-158° F water. The results are fantastic and far-reaching.

Enhanced Succulence — Sous-vide's gentle heating gradually breaks down meat fibers and proteins, tenderizing and intensifying flavors as food cooks in its own juices. Lower cost (medium grade) cuts of meat can appear and taste as good or better than more expensive cuts.

Sous-Vide foods can be prepared well in advance and finished for weekend service.

Pre-cooking and safe easy storage are also helpful for large parties and off-site catering.

Enhanced Nutritional Quality — The sous-vide technique is so gentle that it preserves many nutritional qualities that other cooking methods tend to destroy. Moreover, sous-vide cooking requires little if any butter or oil, making it ideal for the preparation of low-fat healthful dishes.

Thermal Circulating Bath

A complete sous-vide cooking system!

• Exceptional control of liquid heating to within 0.09° F (0.05° C).
• Three preset buttons make the selection of frequently used cooking temperatures fast and fool-proof.
• One-touch control enables you to quickly set or adjust cooking temperature.
• Controls liquid heating up to 300° F (150° C).
• Easily selectable high and low pump speeds provides precise control over cooking liquid circulation.
• Easy-to-clean stainless steel cooking compartment.
• High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance.
• Includes removable see-through tilting cooking compartment cover.