SKU: 5005f
Sous-vide (under vacuum) is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Sous Vide style cooking made easy!
Attaches securely to any stock pot or container
Completely water-proof per IPX7 standards (submersible)
Touch screen with rotary control
Temperature adjustable in increments of 0.5⁰ F
Max. temperature of 194⁰F
Max. volume of up to 5.25 gallons of water
Timer function can be set up for up to 99 hours
800 watt heating capacity
Voltage: 120 V/Frequency: 60 Hz
Sous Vide style cooking made easy!
Attaches securely to any stock pot or container
Completely water-proof per IPX7 standards (submersible)
Touch screen with rotary control
Temperature adjustable in increments of 0.5⁰ F
Max. temperature of 194⁰F
Max. volume of up to 5.25 gallons of water
Timer function can be set up for up to 99 hours
800 watt heating capacity
Voltage: 120 V/Frequency: 60 Hz