Sous Vide Supreme lt 11

The Sous Vide Supreme lt 11 is the world's first water oven designed specifically to bring the sous-vide (low-temperature vacuum) cooking method into the home, within everyone's reach.
It will be enough to vacuum ingredients, dip them into the SousVide tank, set the temperature from the very simple panel, and the dish will be served.

UNIQUE FEATURES

- Saves time when preparing dishes
- Easy and foolproof, perfect results every time
- Captures the full and natural flavor of foods
- Added nutritional value
- Easy to clean: no pot, no detergent, just empty and wipe the inside with a soft cloth
- Energy saving: consumption equivalent to a 60W lamp once cooking temperature is reached

INCREDIBLE EASE OF USE

In four simple steps, everyone can prepare a gourmet meal of the highest quality in the SousVide Supreme water oven. Simply season, seal, slow cook and serve.

HEALTHIER DISHES

Nutrients are retained in the vacuum pouch. More delicate fats are better preserved; nutrients, which are often lost in cooking liquids, are retained instead.

VERSATILITY

All kinds of foods can be prepared in the SousVide Supreme water oven. Beef, lamb, game and pork are cooked, depending on preference but always to perfection. Poultry, the most tender fish, seafood and vegetables will never turn out overcooked. Even risotto, soups, yogurt, alcoholic brews and desserts will be super easy to prepare.
With Sous Vide Supreme , food will always be cooked to perfection! Even easier than ordering ready-made food.

FREQUENTLY ASKED QUESTIONS ABOUT SOUS VIDE COOKING

What types of foods can be cooked with sous vide preparation?
All of them! Any kind of meat: beef, lamb, game, and pork; but also poultry, the most tender fish, and seafood, which will never turn out overcooked. All vegetables, eggs and fruits can also be prepared using the sous vide technique, which will always yield delicious results. Cakes can also be prepared; alcoholic infusions; ice cream bases; sauces, including béarnaise sauce and custard; and much more.
What is the equipment needed?
Temperature control is key to the success of sous vide preparations, which can be achieved by using appliances with a proportional-integral-derivative (PID) temperature control device to keep the water temperature constant at all times while cooking food.
In other appliances on the market, "immersion circulators" are combined with a tank and a motor-driven pump that circulates water. With the introduction of the all-in-one SousVide Supreme water oven in 2009, sous vide cooking has been greatly simplified for both consumers and professionals. This technique can be easily used with the support of a vacuum cooking machine, relevant plastic bags, and a kitchen water oven.
How is food cooked in sous vide preparations?
Since sous vide cooking allows you to retain all the natural flavor of the food, in most preparations it will be enough to simply flavor the food a little with herbs and spices to taste, place it in the pouches, which should be sealed. It will be super simple and you can even prepare the dishes in advance, then store them in the refrigerator or freezer and consume them as needed.
What are the normal cooking times for sous vide preparations?
Cooking times range from 20 minutes (lean fish) up to 72 hours (pork chops and less tender cuts of meat). Chicken breasts and more tender steaks typically take one to two hours, depending on the height of the cut. However, because the temperature is controlled extremely precisely, the food can be left in the water even much longer than necessary without being overcooked.
What are the cooking temperatures of sous vide preparations?
In sous vide preparations, food is cooked to the temperature at which it will be served. Temperatures are always below boiling, and most dishes are cooked between 56°C and 87°C. In sous vide preparations, the important thing is to maintain the same water temperature throughout the cooking process, as even minor variations could change the appearance, flavor, and texture of the food. It is precisely to control the temperature precisely that equipment suitable for sous vide cooking should be used.
Why is sous vide cooking considered healthy?
With sous vide cooking, nutrients, such as flavonoids and carotenoids in vegetables, are retained in the vacuum pouches. In addition, the more delicate fats, which are prone to be damaged by oxidation at high temperatures and in the presence of oxygen, are preserved better and healthier. With other types of cooking, these same nutrients are often lost in the cooking liquids.
Is the safety of sous vide cooking temperatures guaranteed?
Food safety lies in the temperature and duration of cooking. "Dangerous" temperatures, at which bacteria are able to proliferate, are between 4°C and 54°C. Suggested temperatures for sous vide cooking do not fall within this "dangerous" range. Are cooking pouches safe or are they dangerous, especially to the environment? They must not contain Bisphenol A (BPA); lead and phthalates and must be tested and third-party certified for sous vide preparation temperatures. SousVide Supreme pouches meet all these requirements and comply with EU Directive 2002/72/EC. We also suggest that consumers rinse and reuse them, as they would any other plastic food pouch.
Can a full meal be cooked in a water oven?
Although vegetables and proteins usually have to be cooked at different temperatures, there are also one-pot meals, such as risotto with ham and vegetables, that can be easily prepared in a single water oven. Also, with a little organization, vegetables can be cooked and refrigerated; they can be reheated along with the meat or fish that is cooking at a low temperature.
SousVide Supreme's technology uses a PID device for temperature control and a perforated grid at the bottom to generate thermal convection currents that allow even temperature distribution.

• Such thermal circulation allows our water furnace to operate:
• Without an external pump, semi-moveable parts that can wear out, pump malfunctions, noise, and evaporation risks
• Two physical facts explain why the temperature of the water in our water furnace rises at the same rate and as uniformly as it does in tanks with immersion circulation or in those with motorized circulation:
• 1. Heat spreads quickly through the water.
• 2. Warmer water is lighter than colder water. Basic physics. Natural circulation inside the water furnace is achieved when:
• The heating device inside the silicone base transmits heat to the water evenly.
• The heated, lighter water rises to the top, while the cooler water descends and mixes with the other.

Constant temperatures. Through the natural circulation of water, all the liquid and food in the tank are heated to the same temperature. Since water is an excellent conductor of heat, when the ideal temperature is reached, there will be neither too hot nor too cold parts.