Sous vide cooking uses steam to cook foods "low and slow." Use it to cook meat, fish, seafood, poultry or vegetables. Food must be vacuum packed in pouches.
It is not necessary to preheat the oven when using sous vide.
Refer to the cooking guide for recommended sous vide settings.
The lower temperatures and long cooking times used in sous vide cooking provide many benefits.
Healthier
Compared to other cooking methods, sous vide retains most of the original nutrients in food.
Safe and Convenient
The long cooking times used in sous vide cooking allow food to be pasteurized. Because food is vacuum packed before cooking, the unopened pouches can be quickly chilled then easily stored after cooking.
Crisp and Moist Results
The fine temperature control of sous vide cooking is an excellent way to achieve the perfect texture when cooking meat and poultry. The low temperatures used retain more of the moisture in food than conventional cooking methods. After cooking, a final sear in a frying pan adds the perfect crisp finish.