Steba SV 80

Sous-vide cooker with control via buttons or app for pots starting from 15 cm in height. WIFI function for convenient mobile app control. Versatile use for all pots from 15 cm deep, waterproof according to IPX 7, water circulation: 12 l/min. Heats 20 l to 56 °C in about 45 minutes with a maximum deviation of 0.1 °C. Precise electronic temperature control up to 90 °C. Natural flavors, vitamins, and minerals are preserved as best as possible. Illuminated LCD display for current temperature and timer (up to 99 h). Convenient vacuum cooking in your own pot. A sous-vide stick is a clip-on thermostat that maintains a consistently low temperature. This allows you to sous-vide cook vacuum-sealed foods in your familiar pot without needing to purchase a large kitchen appliance. Typically, the sous-vide stick prevents the simultaneous use of a pot lid. Low-temperature cooking of vacuum-sealed foods. When sous-vide cooking, you prepare foods such as meat, fish, seafood, vegetables, and more vacuum-sealed in a water bath or temperature-controlled steam. To do this, you seal the foods in a plastic bag and remove the air using a vacuum sealer. This way, neither flavors nor water can escape, and any spices or herbs included have a more intense and longer-lasting effect. The relatively low and consistent cooking temperature between approximately 50 °C and 85 °C results in a significantly longer cooking time compared to many other preparation methods. On the other hand, it ensures that flavor, color, vitamins, and other essential nutrients are retained. In particular, meat can be cooked to a tender and juicy perfection in this way.