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SKU: 1305036

SousVide Supreme 11-liter Water Oven with Vacuum Sealer

Find out why professional kitchens and home cooks around the world are turning to sous vide. The process of cooking vacuum-sealed foods in a continuously circulating hot-water bath, sous vide uses much lower temperatures than traditional cooking methods...Read More

499 00 $499.00
Sugg. $579.00 You save 10%
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Description

Find out why professional kitchens and home cooks around the world are turning to sous vide. The process of cooking vacuum-sealed foods in a continuously circulating hot-water bath, sous vide uses much lower temperatures than traditional cooking methods, resulting in a cooking environment that offers incredible control and convenience. This innovative kit contains everything you need to get started with sous-vide cooking.

  • Manufacturer: Eades Appliance Technology
  • Model: SLT-00100
  • Includes: SousVide Supreme Water Oven, vacuum sealer (includes 10 pouches), Easy Sous Vide cookbook, 1 box of SousVide Supreme vacuum pouch rolls, 1 box of SousVide Supreme quart-sized pouches
  • Material: Stainless steel
  • Care: Hand wipe clean with damp cloth
  • Dimensions: 14.2" x 11½" x 11.4"
  • Capacity: 11.2 L
  • Weight: 13 lbs.
  • Watts: 850 W
  • Warranty: 1-year limited warranty
  • Made in China
FEATURES
  • Home-cooking convenience: simply set the desired temperature and let the award-winning SousVide Supreme do the cooking for you
  • Foolproof results: food is cooked to the perfect degree of doneness every time—perfect for steaks, barbecue, vibrant vegetables and more
  • Precise temperature control: SousVide Supreme maintains temperatures to within 1°F
  • Maximum food value: airtight pouches seal in juices and nutrients and also prevent shrinkage
  • Quiet operation and self-contained, compact design
  • Amazing value when purchased as a set—save over 100 dollars


Discover how SousVide Supreme system makes sous vide cooking easy: Click for videos »
NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
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Customer Reviews

5.0 / 5.0
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Love, Love, Love my Sous Vide!
I've had my Sous Vide for over two years and I don't know what I would do without it, especially in these hot summer months in SoCal. I've taken a cheap chuck roast and cooked it for 24 hours at 130º then browned it up with a cooking torch and had people say it's as tender as a filet. It does vegetables really well, too, and it doesn't heat up the kitchen. And, when you register your SousVide Supreme, they send you emails and recipes plus they have an extensive library on their website. I couldn't be happier with a product than I am with this one.
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August 26, 2014
 

Questions & Answers

Browse 3 questions and 10 answers
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Why did you choose this?
Sur La Table Store
I have been intrigued by sous vide since eating at the French Laundry years ago. SousVide Supreme allows me to use the technique in my own kitchen.
ANNETTE F on Jan 31, 2015
I have been using one for a year. It makes spectacular pulled pork and exquisitely cooked seafood
Joseph A on Dec 5, 2014
i attended a class at Sur la Table where they used a SousVide, and tasted the results. I was sold!
Matt B on Jan 16, 2015
My son loves to cook and I hope he'll love this addition to his kitchen.
Charlene D on Nov 29, 2014
Does this circulate the water or just keep it at the set temperature?
Cindy H on Sep 3, 2014
Best Answer: This oven does not circulate water.
Reply · Report · Amanda MStaff on Sep 3, 2014
· Add Answer · I Have This Question Too (1)
Really a general sous vide question, not a product question. My sous vide meat always seems to end up a smidge overdone, after I've put a sear on it. I've tried a lower sous vide temp, but that's not doing it. Should I be A. Letting it rest before searing? B. Ice bathing it before searing. C. Searing it before putting it in the sous vide. D. Somehow searing for a shorter time on a hotter surface (tho I'm already cranking the pan to max. E. Sous viding to en even lower temp. Other ideas? I'm frustrated that I'm still not producing the true sous vide effect... Thanks for the help!
George E on May 16, 2015
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Best Answer: It sounds like you could be letting it cook in the pan too long. When you remove your meat from the bag, pat it dry and put it in a dry, screaming hot pan (like cast iron). You mention you have the pan on max, maybe you need to give it a few extra minutes empty to really heat up. I have a sear burner on my grill that works amazing, but even that use on the highest setting and do not cover (you don't want to trap the heat to further the cooking).
Reply · Report · Margaret A on Jul 2, 2015
· Add Answer · I Have This Question Too (0)
 

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