SousVide SVD-00101 Supreme Demi Water Oven, Black
- 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.
Specifications for this item
|Brand Name||SousVide Supreme|
|Ean||0667562983686 , 0854838002237 , 0854838002206 , 0071435184702 , 0672773704715|
|Is Assembly Required?||false|
|Material Composition||Stainless Steel|
|Number of Sets||1|
|Special Features||Cool Touch , Adjustable Temperature Control|
|UPC||071435184702 , 854838002237 , 667562983686 , 854838002206 , 672773704715|
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The SousVide Supreme is the world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens. Sous Vide cooking locks in the flavor and preserves the nutritional quality of whatever food is cooked inside. The result is food of incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button.
This SousVide Supreme Demi model includes both UK and European electrical cords/plugs.
- Specifications: Model SVS09L , 8.7 liters/2.3 gallon water capacity holds 12 x 115g portions
- 220-240 volt (UK & Europe model)
Dimensions (w/d/h): - 31.75 cm L, 28 cm W, 28.7 cm H
Temperature: Display Digital LED, Adjustable in increments of 1ºF (0.5ºC), Range 86ºF to 210ºF (30º to 99ºC), Precision 1ºF (0.5ºC)
Timer: Displays to 1 minute resolution, Settings variable 0 min to 99 hr.
1 x SousVide Supreme Demi Water Oven
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The interior also corrodes slowly once the non stick lining is chipped.
I've had mine about 2 years now, and in that time the Immersion Circulator variety have considerably come down in price so I'm replacing it with that now as they're less than 1/2 the price.
The size of the demi is manageable and usable in most kitchens. If necessary just chuck out your deep fryer to create more space.
The control panel is a bit plasticy and will no doubt be what eventually fails.
Yes the lid is uninsulated but I just drape a tea towel over it.
First outing was 72hr at 55C brisket with new potatoes, baby carrots and green beans, the veg also being done sous vide while the brisket was kept warm out of the bath after cooking. The meat was the cheapest lump of roast I could source from the UK's most hated supermarket.
Result, pink tender meat easily servable to discerning guests, needed a little sauce just to be spot on, mushroom, basil and chilli with a touch of yoghurt in my case. Horse radish would have been good. Quite a surprise. The green geans were the only thing that would have been better prepared by another method.
This method of cooking does nothing by itself to improve flavour, so it will not turn brisket into finest sirloin steak but it will make the meat as tender as an average to good steak. If necessary simply enhance the flavour with seasoning or sauces.
If you like to experiment and can convince yourself you will use this device I have no hesitation in recommending it. It drops the two stars for lack of insulation, second rate control panel and lets face it, being ridiculously over priced (and now the quality of materials as per the update.)
Oh yes and whatever device you use, vacuum packing is a real pain.
One year on the paint has started to flake off the water bath. At the price it really should be stainless steel.
Lets hope a competitor comes on to the market.
So far we have cooked Pork Chops , Chicken Thighs , Joint of Gammon a Topside of Beef , Carrots everything turned out with lots of flavour and so tender.
One thing I saw on the TV the other day was a cooking programme it was from the Raymond Blanc Kitchen as the camera panned round I saw a SousVide Supreme although on this episode they did not use it .
My best success was the gammon gave it a light coating of maple syrup it came out so tender but firm to carve great flavour after we had it for our a main meal and letting it get cold I carved thin slices for sandwiches so much better and that shop brought ham .
In conclusion we are still on a learning curve but so far so good ,
I am so glad we brought the demi it is just right size for us