Steba Sv 2

Top chefs swear by the gentle sous-vide cooking method. In this process, food is sealed in vacuum bags (often without any fat) and then slowly cooked in a water bath at a constant low temperature (50-99°C). With the Steba SV 2 sous-vide cooker, precise cooking is no problem. A tender sirloin steak can be achieved with minimal effort - fish and meat turn out uniquely flavorful, juicy, and tender. Vegetables retain their fresh color and texture. Natural flavors, valuable vitamins, and minerals are preserved, providing your palate with a completely new taste experience. With a simple touch, you can select the water temperature in precise 0.5°C increments, set the cooking time, and place the bag in the water. The electronic control maintains the water temperature exactly, ensuring consistently perfect results. This allows for precise adjustments to any desired doneness, making it easy to prepare the perfect steak without having to keep an eye on the time. Once the target temperature is reached, the food cannot overcook in the precisely tempered water bath, allowing, for example, a duck breast to be kept warm for several hours without losing flavor or quality. The device operates fully automatically, without supervision or effort. A quick sear of steaks from the sous-vide cooker adds extra roasting aromas and provides you with a truly special taste experience. But fish, pork, or vegetables can also be perfectly cooked using the sous-vide method.