Sous-vide cooking (literally 'under vacuum') is a low temperature cooking method where ingredients are cooked in vacuum-sealed bags to preserve their taste and nutritional value.
There are two essential steps in sous-vide cooking:
1 - sealing the ingredients into appropriate bags, using a vacuum sealer
2 - a slow cooking of the ingredients at a low temperature (between 30°C and 100°C).
The SousVide Supreme is the world's first water oven designed to bring the famous sous-vide cooking technique to home kitchens.
Just set the desired temperature and cooking time and walk away!
Length x Width x Height (outer dimensions): 33 x 28 x 29cm
Length x Width x Height (inner dimensions): 28 x 22 x 17cm
Capacity: 8.7 litres
Power: 220-240 volts, 50-60Hz
Sold by: Unit
Supplied with both UK and European plugs.
Aluminium bath with non-stick coating
One-touch precision control panel
Aluminium base with occluded ventilation
Included: stainless steel rack, stainless steel grid, user manual with cooking temperature charts and recipes, instructional DVD.
Monday to Friday
9am-12pm / 1:30-4:30pm
+335 59 24 54 48
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