Caso Sv900

FINETEMP: Displays the temperature accuracy in 0.1 °C steps in the temperature range from 30 °C to 90 °C. Very easy to operate thanks to the digital display. Special features The high school of preparation: Perfect sous vide cooking for aroma-intensive star cooking Perfect for sous vide cooking, preparing yoghurt, heating baby food in a jar, tempering chocolate coating in a bag and much more. Professional water circulation technology for uniform vacuum cooking in the water bath FINETEMP - temperature accuracy in 0.1 °C steps in the temperature range of 30 - 90 °C Fast heating of up to 9 litres of water Easy operation with digital display Timer function up to 99 hours Incl. 2 stainless steel racks for up to 5 sous vide pouches With lid for perfect insulation With filter system Incl. practical water drain hose Low-temperature cooking of vacuum-packed food In sous vide cooking, you cook food such as meat, fish, seafood, vegetables and some more vacuum-packed in a water bath or in temperature-controlled steam. To do this, you seal the food in a plastic bag and use a vacuum sealer to suck out the air. In this way, neither flavours and aromas nor water can escape and spices or herbs packed with the food have a more intensive and longer-lasting effect. On the one hand, the relatively low and constant temperature between about 50 °C and 85 °C during cooking means that the cooking time is considerably longer than with many other preparation methods. On the other hand, it ensures that flavour, colour, vitamins and other important nutrients are retained. In particular, you can cook meat in this way to a particularly tender and juicy perfection.