DELICATE & PRECISE COOKING*
• Preserves flavour & aroma as water soluble substances are not lost
• Minimises loss of moisture & weight • Minimises the use of additional fat during cooking
• Enhances flavours, retains colour & minimises salt requirement
• Provides consistent results every time
• Easy to use digital control panel
• 15-litre pan
• 135ºC temp. limited
• Core probe
• 15 Litre - 2/3 GN

* Sous Vide was developed in France in the 1970s and is the cooking of fish, meat or vegetables in a vacuum bag at a constant low temperature in a Bain Marie. Once an expensive and messy process, we offer a very low cost option. Our Sous Vide Bains Marie are so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.