Sous-Vide Stick
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Sous-vide is a cooking method in which food is vacuum-packed in a water bath and gently cooked at the optimum temperature. It sounds complicated, but it's not: vacuum cooking is uncomplicated to implement with the sous stick. Simply fill a cooking pot with water, attach the stick to it and wait for the cooking time, temperature and, of course, a bit. During the heating phase, you can prepare your food and vacuum it in the appropriate bag using the vacuum pump. Once the target temperature is reached, the bag can be placed in the water bath. After cooking, fry briefly until very hot and enjoy!

But why souvid cooking at all?

- The sous vide stick heats the water to the exact temperature the food needs to be at to reach the desired cooking level. No matter what the food, you get an absolutely even cooking result from the edges to the core.

- Sous-vide has another advantage: less time management in the kitchen. Once the minimum cooking time has elapsed, the food can remain in the water bath at the set temperature because it does not cook beyond the desired cooking point.

- Vacuum packed cooked, all the flavors are trapped in the bag and do not dissipate into the air or water. Whether you want to conjure up meat, fish or vegetables on your plate, sous-vide cooking gives you a more intense taste experience.

Size L / W / H: 32.0 x 8.5 x 5.0 cm

Weight: 1.26 kg

Power line: 1.2 Watt

Voltage: 220-240
Power frequency: 50/60 Hz

Dishwasher: No