Sous Vide Water Oven - Stainless Steel ++ gift with purchase

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Brushed stainless steel
10 L
10 L
Stainless steel
Stainless steel exterior shell with brushed stainless finish and stainless steel interior
10 litres/2.6 gallons
14¼"L × 11½"W × 11½"H
Country of Origin:
One year limited
On Demand

This water oven is designed specifically to bring the gourmet sous vide cooking method to kitchen countertops. Enjoy steak made at the desired doneness from edge-to-edge; vibrant vegetables; juicy tender chicken breasts; and ribs with tender meat falling off the bone. The water oven's sophisticated temperature controller keeps the water bath within one degree of the ideal temperature for hours or even days, producing meals with enhanced flavours and nutritional benefits. Gourmet-quality meals are at your finger tips; simply season the raw meat or vegetables; vacuum seal in a food-grade bag (not included); simmer in the water oven, sear or sauce if desired, and serve. The unit comes with a detachable power cord, insulating lid blanket, base grill with handles, universal pouch rack, instructional DVD, a recipe book, and time and temperature charts.

BONUS GIFT WITH PURCHASE: While supplies last, receive the Easy Sous Vide cookbook (retail value CDN$26.00/US$20.80) at no charge with the purchase of this water oven.
To obtain the bonus gift with purchase, add both the water oven and the Easy Sous Vide cookbook to your shopping basket. A discount equivalent to the value of the Easy Sous Vide cookbook will be reflected in the basket summary.

Sous vide is an extremely effective method of cooking whereby food is vacuum-sealed in airtight pouches and submerged in a water bath at precisely controlled temperatures — often lower than those used in traditional ovens, but for a longer time. This technique is respected by gourmet chefs for its reliability and improved food quality. Sealing food in pouches keeps in the juices, nutrients, and aroma. In sous vide cooking, food is usually cooked at the same temperature it would be served at, the use of temperatures much lower than those used in conventional cooking results in much higher succulence. The exclusion of air in the cooking process also allows the cooked food to be stored, still sealed and refrigerated, for considerable times — food can be cooked months in advance and frozen then simply defrosted and seared to warm.