Laica Immersion Sous Vide

Model: 10001

The Laica Sous Vide Immersion Cooker securely attaches to the side of your pot or heat resistant container, heating the water to between 25°C to 95°C. With a perfectly controlled water bath temperature, you can seal meat with seasonings and oils in a pouch and bring it to the perfect temperature every time. You will get to cook tasty and healthy food with precise temperature, more flavour, perfect consistency and natural colours just like in the best restaurants. You will always get the perfect results while cooking vegetables, steak, eggs, fish and many more with the easy to use electronic panel and timer functions. All these in the comfort of your own home!

  Laica Immersion Sous Vide Cooking steps

 

Features:

• More flavour and healthy cooking
• Secure clip for mounting to any suitable container
• Display: LED reverse
• Programmable temperature: From 25°C to 95°C (Unit of measurement °C and °F) for automatic high precision cooking and perfect results
• Setting time: Up to 99 hours, 59 minutes
• Power: AC 220-240V 50/60Hz – 1200W
• “Touch sensor” keys
• Circulation capacity: 6 – 15 L
• Product components: Thermocirculator, Vacuum bags, Instruction manual Model: 10001
• Model: 10001

Specifications:

• Product dimensions: 40.4 x 13.5 x 9.2 cm
• Product weight: 1.37 kg

 

Sous vide also known as low-temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.

The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for meat, higher for vegetables with the intention to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Sealing the food in sturdy plastic bags retains juices and aromas that otherwise would be lost in the process. Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking because the food cannot get hotter than the bath it is in, as in bain-marie. 

As a result of precise temperature control of the bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved. Additionally, temperature, and thus cooking, can be very even throughout the food in sous vide cooking, even with irregularly-shaped and very thick items, given enough time.