Sous vide Specifications
Model: S012 Materials: Stainless steel tube ,Food Grade PP (Circulation pump cap) Input Power: AC220-240V/AC110-120V Power: 1100W,50/60Hz Temperature Range : 25℃ - 99.5℃(77°F - 211.7°F) Precise temperature of Sous Vide:±0.1°C External test temperature Accurate: ±2°C Max Bath Size: 20L
sous vide cooker
1.sous vide cooker 2.Owner’s Manual 3.sous vide cooker 3.sous vide cooker recipe (By Email) 4.sous vide cooker Food Usage Guide (By Email)
Creates Delicious Dishes
Sous Vide Cooker allows you to cook a restaurant-quality meal at home, keep the food at the perfect temperature, come out tasting fabulous. you can cook everything: eggs, pork chops, chicken breasts, soups, salmon, burgers, steaks, and will not overcooking.
Easy to Use
Put your desired food to a sealed bag, attach the sous vide machine to a pot or container with a fully adjustable clamp, add water, connect to power, set the cooking temperature and time on the panel and start to cook.
Precision Temperature and Timer
Full touch-screen digital controls, Temperature range from 77°F to 203°F (25°C to 95°C) , max timer range is 99h 59mins, temperature accurate to 0.1°C(1°F ), you can toss the food in to cook when get home from work, work out for an hour, and then dinner is pretty much ready, perfect for a family dinners, a must piece of equipment for any kitchen chef.
10% energy saving
German composite bacteriostatic metal technology, avoid breeding of metal bacteria, more uniform heating and more energy saving. 1100 watts of this sous vide immersion circulator let the water circulation heats fast and make full meat tender and moist. Durable food grade 304 stainless steel is easy to clean and air dry. we also offer one cookbook recipe as cooking reference, makes you feel like a pro chef and love cooking.
No App needed and No noise
Simple interface, easy to operate. Just set temperature, set time. The immersion circulator will stop working and alarm you when temp reaches target setting value, it keep silence during cooking, no worry about the noise disturb.
How Do You Like Your Steak?
1.Rare (Reference temperature 50 ° C) You’re in touch with your inner caveman. Red and juicy, rare is what you’d get if you could lure a cow into a hot tub. 2.Medium Rare(Reference temperature 54 ° C) An elegant choice. Cooked just enough to give the steak a gentle firmness, this is the doneness of choice for many meat eaters. 3.Medium(Reference temperature 56 ° C) A superb decision that brings out the best in many steaks, medium steaks have the faintest traces of pinkness remaining. 4.Well Done(Reference temperature 60 ° C) This is a fully cooked steak, which is the taste you like.
Pick Your Perfect Egg
1.Runny(Reference temperature 62 ° C) A slightly thick, runny yolk with barely set whites. Great for spreading on toast or bursting over pasta. 2.Just Set(Reference temperature 65.5° C) Our favorite. A thick, creamy yolk with whites like soft Jell-O. A treat to eat in any form. 3.Medium-Poached(Reference temperature 68 ° C) The yolk and whites hold their shape when cut. The egg-lover’s egg. 4.Soft-Boiled(Reference temperature 73 ° C) A little grit in the yolk, with firm whites. Great for salads or anywhere chopped egg thrives.
What are the advantages of sous vide cooking?
Sous vide produces results that are impossible to achieve through any other method. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Sous Vide Machines provides down-to-the-degree control in the kitchen, making it super simple to get restaurant-quality results from edge to edge. The images below illustrate the difference between cooking sous vide steak and cooking steak in a pan.） The steak on the left was cooked sous vide at 54℃, while the steak on the right was pan-cooked. As illustrated in the comparison above between cooking sous vide steak and pan-cooking steak, there are important advantages to cooking sous vide over traditional methods. These advantages include the following benefits: 1:Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results. 2:Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender. 3:Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via accurate cooking, loses none of its volume. 4:Flexibility. Traditional cooking can require your constant attention. accurate cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
