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EK1295 Giles & Posner Sous Vide, 5.7 Litre, 450 Watt

4.0 out of 5 stars 17 customer reviews
| 13 answered questions

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1 new from £179.99
  • Cooks steak, vegetables, chicken breasts and ribs perfectly!
  • Power: 450watts
  • 5.7L capacity
  • Digital display
  • Power & Ready indicator light

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Product Information

Technical Details
Brand Giles & Posner
Model NumberEK1295
ColourSilver
Item Weight3 Kg
Product Dimensions36.7 x 28.9 x 22 cm
Capacity5.7 litres
Volume Capacity5.7 litres
Power / Wattage450 watts
Special FeaturesPower Indicator Light
  
Additional Information
ASINB009YFA1YM
Best Sellers Rank 339,650 in Kitchen & Home (See top 100)
Shipping Weight4.4 Kg
Delivery Destinations:Visit the Delivery Destinations Help page to see where this item can be delivered.
Date First Available29 Oct. 2012
  
 

Product Description

Product Description

Giles & Posner Sous Vide and Slow Cooker - This sous vide is a fantastic all in one kitchen appliance. The sous vide technique involves cooking food in vacuum sealed pouches submerged in a water bath held at a precisely controlled temperature. Made popular by Michelin Star restaurants and celebrity chefs the Sous Vide technique (French for under vaccuum) involves cooking food in vacuum sealed pouches, submerged in a water bath held at a precisely controlled temperature. It cooks steaks, chicken breasts, vegetables and ribs perfectly. The food cooks in its juices, intensifying the natural flavours and retaining all of the nutrients, and because the meat is slow cooked you can use cheaper cuts and still get a delicious taste. This versatile machine can also be used as a standard family slow cooker, ideal for stews, currys and casseroles. 5.7 litre capacity

Box Contains

1 x GILES & POSNER SOUS VIDE


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Customer Questions & Answers

Customer Reviews

4.0 out of 5 stars
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Top Customer Reviews

This machine is cheap, it is well and professionally made, like a proper kitchen appliance, but it is nowhere near as accurate as the Demi mentioned elsewhere, or indeed other sous vide machines. Mine is stable within its 1 degree but is reliably 2 degrees hotter than set, well, according to my thermometers. I just compensate for this when setting. I think it is a good beginner machine or for someone who doesn't want to spend too much.

As it has a removable non stick tub you can also use it as a slow cooker, albeit rather large. I measured my other 'real' slow cooker that I have now given away and it measures 97, 94, 88 Degrees C on High, Medium, and Low respectively, so one would just set this machine to that, its maximum being 99 C.

I have had complete success cooking meat in it, for instance a piece of topside/top rump of the sort often found for sale half price in the major supermarkets, the result was tender and perfectly done. I have done steaks in it with success. I recommend the Polyscience sous vide app for the iPhone/iPad for calculating times, although there are other methods and charts all over the internet. I am not sure the G&P would be accurate enough for some of the more abstruse concoctions, or eggs for instance. You need an accurate thermometer to go with it.
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I bought the sous vide demi in November last year and it is a great piece of kit. However I soon found that cooking meat and vegetables together is better if you have two machines due to the variation in temperatures. I found the Giles and Posner machine on Amazon and bought it due to the very reasonable £129 price tag. Albeit the demi is more accurate and very easy to use I find that I use the G and P more. The simple reason for this is it is very convenient. It takes up a very small footprint on the kitchen counter, is very convenient with the removable chamber and glass lid and does the job perfectly adequately for the amatuer cook. It also looks good. I cannot praise the item enough and when asked by my friends I recommend it all the time as it fits the needs of the amatuer/ home cook perfectly at a realistic and very reasonable price.
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OK, let's get this into perspective...What is sous vide? It's food in a bag (either a zip bag and suck out the air with your lungs OR buy a vacuum sealer), and cooked at a constant temperature in a "Water otter" (Yes, all these machines do, is heat water) for a particular length of time... So if you wish to waste 300-400-500+ pounds on a water heater that does the same job as this little baby that's up to you...I have been using this machine for over a year now and it is superb. I have been cooking daily for the last 45 years and believe me, in the last year this has gone through many many dishes from preparing my extra thick hamburgers for barbecuing, to beef skirt in balsamic, smoked paprika, Cola and brown sugar sauce...to Gurnard poached in Verjuice and dill butter, to the most amazing spotted dick... and for this Christmas it has done 2* 1 pint Christmas puddings @91C for 6 hours and for Christmas dinner we will have sous vide layered Pheasant and Wood pigeon breasts in butter, savory, pippali pepper, juniper and Marsala wine 66C for 4 hours. I have poached beef skirt for 72 hours with no problem...Just restart it when 24 hours is up...so easy...Buy it you will not be disappointed...and you will have plenty of change left to buy a Foodsaver V2860 yet another fantastic machine...
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we love this machine.my husband has made some wonderful food using this device. from a 11/2 inch steak to chicken roulade it all came out nice and juicy and tender. my only complaint is the timer only goes to 24 hours and not beyond.
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I'm not going to comment on the quality of food, as sous vide is sous vide once you have the temperature set.... and it varies with your ingredients.... but it does work!!

So about the things that I'm questioning .... and having recently purchased one of these, Ihave mixed feelings about it.

Using a thermometer (calibrated in ice water 30s / or boling water 1 min), i can fairly confident say my model is about 4 degrees colder than the display suggests, so I have to compensate when setting. But it's consistent at least.

It's reasonably quick to get to temperature...the manual suggests about an hour...but that does depend whether you're cooking meat at 55 or veg at 85...What i do find frustrating is that the timer only goes up to to 24hrs...maybe i'm missing something, but that is a major down point if you're cooking something like a lamb shank for 2 days!! As another reviewer stated is does bleep a lot, and can be a little confusing. And once you've set it you don't appear to be able to change the temperature or time... but again you can get around this.

For a first sous vide on something of a budget it's okay once you get to know it.... but being a bit of a kitchen gadget sort of person I feel slightly let down.... maybe should have spent more, and I am considering returning and paying the extra for the SousVide Supreme Demi Water Oven
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Bought this model as it represents an inexpensive entry into Sous Vide cooking and so far I am very impressed with the results. Time and temperature settings are not 100% accurate but you can easily compensate for these variations once you are aware of what they are. Look and finish of this water bath are good and it has a reasonably small footprint so doesnt take a lot of worktop space. I would recommend this machine to anyone who wants to try Sous Vide cooking without breaking the bank.
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