Sous-vide softcooker 2/3 gn, Neumärker, 05-90433

Vacuum cooking (French Sous-Vide ‚under vacuum‘) is the preperation of food in vacuumised plastic bags gently cooked at low temperatures in a water bath. Since neither liquids nor flavour can escape from the bag the food remains particularly juicy and very aromatic. The food cooks ‚in its own juice‘. This is the perfect solution for many star chefs to prepare high-quality meat. Due to the gentle cooking the meat becomes incomparably tender and juicy. • low temperature cooking with static heating • Constant water circulation (The static water heating from below leads to a circulation of the water: the heated water rises while the cold water sinks and is then heated again at the bottom of the tank) • precise temperature control with display in °C und °F • temperature control system with an accuracy of 0.2°C • stainless steel casing • drain tap • shock-proof heating elements at the container bottom • 5 memorizable programs • transport handles • capacity 17 liters • temperature range 24-99°C