SousVide Supreme Water Ov... has been added to your Basket
Quantity:1

Other Sellers on Amazon
Add to Basket
£349.99
+ FREE UK delivery
Sold by: SousVideTools
Add to Basket
£370.00
+ FREE UK delivery
Sold by: Eades Appliance Technology
Have one to sell? Sell on Amazon

Image Unavailable

Image not available for
Colour:
  • SousVide Supreme Water Oven
  • Sorry, this item is not available in
  • Image not available
      

SousVide Supreme Water Oven


RRP: £372.00
Price: £349.99 & FREE Delivery in the UK. Details
You Save: £22.01 (6%)
Only 2 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
3 new from £349.99
  • Incredible taste! Tenderizes meats, and flavours are infused into the food.
  • Simple and foolproof, anyone can cook food to perfection.
  • Hands-off, time-saving meal preparation. Just set it and walk away. Food is ready when you are.
  • Save money without sacrificing quality. Sous vide cooking lets you turn inexpensive cuts into meat as tender as filet mignon!
  • Added nutritional value. Natural juices and nutrients are retained during the cooking process. 

Frequently Bought Together

SousVide Supreme Water Oven + SousVide Supreme Vacuum Sealer + SousVide Supreme Vacuum Seal Bags/ Pouch Rolls
Price For All Three: £429.97

These items are dispatched from and sold by different sellers.

Buy the selected items together

Product details

  • Product Dimensions: 36 x 29 x 29 cm ; 6 Kg
  • Boxed-product Weight: 7 Kg
  • Delivery Destinations: Visit the Delivery Destinations Help page to see where this item can be delivered.
  • Item model number: EUSVK-00001
  • ASIN: B004ZLCCUG
  • Date first available at Amazon.co.uk: 1 Feb. 2011
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 141,844 in Kitchen & Home (See Top 100 in Kitchen & Home)
  •  Would you like to give feedback on images?


Product Description

Product Description

Ribeye steak with vegetables
Sous vide ribeye steak with vegetables
Salmon with Greek salad
Sous vide salmon with Greek salad
Secret Technique Long Used by Top Chefs Is Now Push-Button Easy for Home Cooks

The sous vide cooking technique has been the secret of great chefs worldwide for decades, yet it is so simple, even a beginner can do it. The process involves vacuum sealing food in cooking pouches and submerging them in a precisely controlled water bath held at a constant temperature. Unlike the hostile high temperatures of the stovetop, oven or grill, the SousVide Supreme water oven gently and precisely cooks the most delicate fish or the toughest cuts of meat to tender perfection every time. There are just three simple steps to sous vide cooking: season the food, vacuum seal it and drop it into the SousVide Supreme water oven at the desired temperature. It really is that easy.

Perfectly Cooked Food, Ready When You Are

The award-winning SousVide Supreme water oven maintains a constant, very precise temperature, making it virtually impossible to overcook or undercook food. Cooking in conventional ovens or on the stovetop or grill requires a degree of skill (or guesswork) to perfectly time the process and know exactly when to remove the food from the super-hot environment. Sous vide cooking relies on precision in temperature, which can be set at the touch of a button by anyone, completely eliminating the risk of undercooking or overcooking. Each food cooks at its ideal temperature to consistently bring out its very best. For instance, to cook a steak, guaranteed medium-rare, simply set the water oven to 134°F/56.5°C. At this precise temperature, once the meat has heated through, it will be cooked perfectly medium rare from end-to-end and edge-to-edge, every time. No more guesswork. No more charred edges or rare centres. Another great advantage is that the process isn’t time-critical. Once cooked, the steak can remain in the water bath for hours and will not overcook; it will still be medium rare and ready to eat when you are ready to serve. No more expensive meals ruined by unexpected emergencies or late arriving guests.

Sous Vide Cooking Ensures Maximum Flavor and Nutrition

Preparing food sealed in a cooking pouch means that all the natural juices and water-soluble vitamins and nutrients remain with the food. They aren’t boiled off in cooking water or steamed away like in conventional cooking. The sealed pouch protects the delicate healthful fats in cold-water fish and game that can be damaged by exposure to oxygen and high heat. Food cooked in the SousVide Supreme water oven not only retains its nutrition, color and form, it shrinks far less, giving you more for your money. And because the food cooks in its own juice, there’s no need to add butters and oils to moisten dry meat or vegetables. Everything cooked sous vide is perfectly delicious on its own, its natural flavours enhanced by the process. Dry, tasteless meats and limp, discolored vegetables will become a thing of the past.

SousVide Supreme Water Ovens vs. Immersion Circulators

There are two basic types of sous vide equipment: water ovens (such as the SousVide Supreme appliance) and immersion circulators. Both types offer the precise temperature control necessary for safe sous vide cooking, but operate differently. Unlike the single point heating systems of immersion circulators, which require active circulation to disperse the heat, the SousVide Supreme water oven's patented design and precision temperature control technology ensures even temperatures without the need for a circulator motor or pump. As heat rises from the edge-to-edge heating element that blankets the base, it creates highly efficient thermal convection currents that maintain consistent temperatures throughout the water bath without the need for agitation. The SousVide Supreme water oven also features a cool-touch housing with its double-wall insulated design and a lid to contain steam and prevent evaporation of water during cooking, ensuring maximum heating efficiency and energy savings. Additional features include silent operation and no moving parts, which can be hard to clean and require regular maintenance, repair or replacement.

SousVide Supreme logo
Benefits of Sous Vide Cooking
  • Hands-off, time-saving meal preparation. Just set it and walk away
  • Easy and foolproof. Never overcook a meal again. Perfect results, every time.
  • Gourmet taste. Capture the full flavour of foods.
  • Added nutritional value. Natural juices and nutrients remain in the food in the pouch.
  • Saves you money. Tenderises tough, inexpensive cuts.
A Versatile Appliance That Can Cook Almost Anything

This versatile appliance can perfectly cook almost anything, including all types of meat, game, fish, seafood, poultry, fruits and vegetables. It can also be used to make perfect poached eggs, yoghurt, crème brûlée, caramel sauce, ice cream base, oatmeal, pickled vegetables and infused alcohols and syrups for cocktails. The list is endless. The SousVide Supreme water oven offers unparalleled cooking convenience in a compact countertop appliance. Meal planning is easy as food can be seasoned and sealed ahead of time and then cooked direct from the fridge or freezer by simply dropping it into the water oven at the set temperature. You can leave it to cook for as little as 15-20 minutes.

Comparison: SousVide Supreme vs Immersion Circulators
SousVide Supreme
Immersion Circulators
Precise temperature control within 0.5°C/1°F
Silent operation
Maintains accuracy without re-calibration
Lid to contain steam and prevent evaporation
Push-button simplicity
Double wall insulation ensures cool-touch exterior for safety and to conserve energy to maintain temperature
Lack of exposed moving parts eliminates the risk of mineral deposits building up from water and causing malfunction

Box Contains

1 x SousVide Supreme Water Oven

Customer Questions & Answers

Customer Reviews

4.4 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

17 of 18 people found the following review helpful By J. Bennett on 20 Oct. 2013
So sous vide, a foodie fashionista destined for the cupboard under the stairs or the best thing to arrive on the market for years?

This probably depends on what you expect it to achieve and how much you enjoy cooking. The vast majority of our meals are cooked from scratch and after seeing this technique numerous times on the TV I decided to take the plunge and purchase one.

So firstly, the cost. No they don't come cheap especially when you add in the vacuum sealer but it is comparable to oven and no one says you spent how much on a oven? The results for certain foods are excellent.

Anything that needs to be slow cooked is just superb and gives you a tenderness that is hard to achieve with normal cooking. Fish is also incredibly succulent and flavoursome and it's worth uying just for this. A big advantage is that the results tend to be far more repeatable. Anyone who cooks a lot can remember the times when they think they've done the same thing again only to end up with a tough, dry piece of meat.

A word of warning, this is not going to turn a bad chef into a good chef but it certainly allows you to achieve results that you wouldn't have thought possible.

The major downside is that this is not quick cooking. Don't expect to come home from work and be able to chuck together a meal in less than half an hour. You need to fill the souse vide, let it come to the correct temperature, seal the food and then generally wait some time before it's cooked. Even then you are likely to end up browning the food off to give it some colour. Is it worth the effort - general yes but forward planning is required.

The SousVide supreme itself, well it looks nice and is easy to use.
Read more ›
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 9 people found the following review helpful By JuliaBalbilla on 27 May 2014
Verified Purchase
What can I say? It does what it says it will do. It doesn't take up as much space as I initially thought, so will sit happily on a standard worksurface. It is easy to clean and empty (use a jug to get rid if most of the water, then carry it to the sink to empty the rest, although I have been known to carry the whole thing to the sink without using a jug first). It is accurate and beeps when it gets up to temperature. You can use water from the hot tap to fill it if you like as the food doesn't get into contact with the water.

Like a slow cooker, you can leave it to do the cooking whilst you go out, or overnight, but the beauty of the water bath is that it would be impossible to burn anything. The quality of food can deteriorate if left to cook longer then the recommended cooking times, but timings are very wide in comparison to conventional cooking, that this is unlikely to happen unless you completely forget that you have put something in the bath to cook. Anyone with a little common sense can produce perfectly cooked food using this machine, provided you follow a few basic rules, such as searing steaks for the shortest possible time afterwards so that they don't over cook. Also useful for people like me who live in a household of fussy eaters, where everyone wants something different from the other :-(
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
27 of 31 people found the following review helpful By I. Darren TOP 1000 REVIEWER on 1 Feb. 2013
Sous vide, a cooking technique where vacuum-sealed food is immersed in a precise, consistently-heated water bath, has been one of the better-kept secrets of top chefs for some time. Gradually home gastronomes are picking this up and doing it for themselves.

Eades Appliance Technology has launched what is said to be the world's first consumer sous vide appliance - in two different sizes (SousVide Supreme and the smaller SousVide Supreme Demi). Along with a companion-series of vacuum sealers, the company seeks to offer everything the home cook would need to get sous vide-ing.
In essence for your money you get a water tank with a computer-controlled heating element. You set the desired cooking temperature, set the optional timer and put the vacuum-sealed food into the device once the target water temperature has been reached. Whilst it is essential that the water temperature is accurately set and maintained dependent on the food being cooked, the length of cooking time is, on the whole, not so critical after the minimum cooking time has been reached. So a steak could take a couple of hours in some cases, but it will not spoil if you then leave it cooking for a few hours more. It won't be any better but equally it won't be spoiled.
Once you have put the food in the water bath there is absolutely no stirring or other involvement required. Just have patience as the food is cooked at much lower temperatures than it would otherwise be cooked at in an oven, on a grill and so on.
There is not so much you can say about the water bath. It is relatively timeless in design and features an aluminium finish (the demi is a black finish) and it could be mistaken for a bread maker or slow cooker by some.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 7 people found the following review helpful By Wolfie on 28 Jan. 2014
Verified Purchase
For any keen cooks this is a great buy.

This is not just for fancy 'dinner-party' cooking, this is a wonderful everyday tool.

My kids can occasionally be fussy about meat, particularly if they deem it 'chewy'. With this you can buy cheap(er) cuts of meat that often have a great flavour but cooked conventionally are too tough, cook them long and slow in their own juices, and they come out meltingly tender and with whatever flavourings you've added going right through the meat. Shin of beef (cheap as chips!), a bit of grated horseradish, some thyme leaves and seasoning in the bag, and then sous vide for 48 hours followed by a 2 minute browning in a frying pan, and the flavour is better and more succulent than any roast rib of beef you'll ever taste.

Also, you can use it for tasty meals within 15 minutes of coming home from work by making it the night before and then putting it in the SV before going to work. This avoids buying far more expensive and less healthy ready made meals.

My kids love the food so much that they're disappointed if their dinner hasn't been SV'd!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again