Because the high-precision thermostat of the SousVide Supreme
™
water
oven maintains the temperature within a tight window around the set target
temperature, food can be cooked to the perfect temperature effortlessly.
Steaks prepared with the sous vide method can be cooked to the desired
temperature throughout, instead of charred on the outside, overcooked below
that, and perfect just at the center. A medium rare steak cooked sous vide
will be medium rare from edge to edge; a medium steak will be medium
throughout; a medium well steak, the same all the way through. No guess-
work. No critical timing. No disappointing results with a return to the grill.
You’ll get a perfect steak every time, just the way you like it. The precisely
controlled temperature of the water bath also prevents over cooking. Just set
it and the machine does the rest. Once the food reaches the target tempera-
ture, it cannot overcook. It cannot burn or dry out.
2. Insulating fabric to minimize heat loss when cooking
for long periods
1. Stainless Steel Lid
Plastic Handles, insulated from the Stainless Steel
7. Universal rack, prevents large pouches touching each
other (which can effect the cooking process)
Wire handle running under the grill, allowing user to
easily pull out the parcels without using tongs, etc...
Grill to stop SousVide parcels coming into direct
contact with the water bath
Gasket
3. Stainless Steel bath
4. Asymmetrically positioned side handles to aid
emptying the bath
Brushed Stainless Steel outer housing, with vents
6. Control Panel and PID controller
Plastic base with occluded ventilation
4 SousVide Supreme Instructions
*Please note: Only the lid and rack are removable. Do not attempt to disassemble the unit.
Copyright 2009 EAT Holdings LLC. All rights reserved.
