Steba SV 100 Professional

Top chefs swear by gentle sous-vide cooking. Food is sealed in a vacuum bag (often without any fat) and then slowly cooked in a water bath at a constant low temperature (50-85°C). Bring top gastronomy home to you. With the Sous-Vide Garer SV 100 from Steba, precise cooking is no problem! A tender hip steak can be made without much effort - fish and meat are uniquely tasty, juicy and tender. Vegetables retain their fresh colour and consistency. Its own taste, valuable vitamins and minerals are retained and give your palate a completely new taste experience. At the touch of a finger, select the water temperature in precise 0.1°C steps, set the cooking time and pour the bag into the water. The electronic control system maintains the water temperature exactly and guarantees consistently perfect results. This means that every cooking point can be set exactly and the perfect steak is easily prepared - without having to keep an eye on the time. Once the target temperature has been reached, the food cannot be overcooked in a precisely tempered water bath. For example, a duck breast can be kept warm for several hours without any loss of taste or quality. A short "angrill" of steaks from the Sous-Vide Garer creates additional roast aromas and gives you a taste experience of a special kind. But fish, pork or vegetables can also be cooked perfectly in Sous-Vide. Try a classic cooked asparagus and a Sous-Vide cooked asparagus - you will taste the difference.