Sous-vide cooking

Cooking in a vacuum

Sous-vide cooking is carried out in a combi-steam oven at a low, even temperature over a long period of time. The look, shape, minerals and vitamins of the food remain the same. Thanks to the vacuuming drawer, meat, fish, vegetables and fruit are optimally prepared for sous-vide cooking.
  • Subject to technical changes; no liability accepted for the accuracy of the information given.
To top of page