Meal Sous Vide Set, GN container including lid and rack

Sous-vide is a special cooking method in which food, vacuum-sealed in a special plastic bag, is cooked in a water bath at a low temperature.

Place the rack in the sous-vide GN container – this allows the vacuum-sealed food to be arranged neatly and in a space-saving manner. Insert the sous-vide immersion circulator (not included) into the opening of the container. Then cook the food slowly in a water bath at a constant low temperature between 50 and 85 °C.

The cooking temperature is below 100°C; this gentle cooking method preserves the nutrients, vitamins, and aromas of the individual ingredients. Spices and herbs, in particular, are intensified by sous-vide cooking. Cooked meat becomes especially tender and juicy.

The container is particularly robust and durable. Its 12-liter capacity offers ample space for various dishes and different foods. The small vent in the lid reduces steam, keeping the heat inside and thus saving energy.

The basic principle is the same as with normal cooking: 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, firm vegetables.