Sous-vide (French for “under vacuum”) is a method of slow cooking vacuum-packed foods at a relatively low and precisely controlled temperature.
Vitamins and microelements are preserved
The food will not turn out dry or overcooked
Ideal way to prepare dietary and vegetarian meals
No special culinary skills are needed to create restaurant-level dishes
Temperature and time matters
Precise temperature settings from 20 to 95 °C in 0.5 °C increments.Precise time settings with timers up to 100 hours and increments down to 1 minute.
Convenient touch controls will launch the necessary mode with just a few clicks. The backlit display will show the current temperature and the remaining time until the end of the cooking process.
Allows you to create your own cooking scenarios by setting the time and temperature.
4 automatic programs
Each program is the optimal combination of temperature and cooking time for juicy and tender meat, poultry, vegetables and fruits, fish, seafood and much more.
Sous vide cooking is not possible without placing the product in a vacuumed bag. The AENO vacuum sealer, which is designed to automatically vacuum and seal food bags, will do just fine.
The thermal insulation of the handle will prevent you from getting burned at maximum Sous-Vide operating temperatures. There is an auto-shutoff function in case of insufficient or excessive amount of water, overheating and at the end of an automatic or manual program.
The absence of mechanical buttons allows you to effortlessly take care of the flat surface.
Power 1200 W
Automatic programs 4
Temperature control 20-95 °С
Water volume 5-15 L