Meal Sous Vide Cooker Water Bath up to 12 liters | incl. matching lid, 1/2 GN

Sous-vide means vacuum cooking; it's a special cooking method where the product is first vacuum-sealed in a special plastic bag. It is then cooked at a low temperature in a water bath.

The cooking temperatures are below 100 °C, which is why this method is particularly gentle: Due to the low heat, the food changes more slowly at the molecular level, resulting in a more tender and juicy cooking result.

Place your rack in the box. Then insert your sous vide immersion circulator into the GN container. (Note: only 1 box + 1 lid are included!)

A major advantage of the sous-vide method is that the nutrients, vitamins, textures, and aromas of the individual ingredients are preserved. The flavor of spices and herbs used to season a dish is intensified by sous-vide cooking.

As a general rule, the harder or more compact the product – such as root vegetables or legumes – the longer the cooking time. Fish and meat therefore require shorter cooking times than, for example, root vegetables and firm fruits.