Anova Culinary Sous Vide Precision Cooker | Bluetooth | 800W (DISCONTINUED)

Edit: 10/18/15: Having tried it for something easy (see below), I wanted to take it and really put it to work. I did a 48-hour pot roast which I had sealed using my Foodsaver FSFSSL4440-000 Appliance Vacuum Sealer . Having seasoned it with my own hickory smoked salt (using my Smokehouse Products Big Chief Front Load Smoker ), but I digress. I also used dried rosemary, Worcestershire Sauce, dried garlic and using my Mr Grill 2 Oz Stainless Steel Meat/Marinade Injector I injected the roast with leftover coffee. Suffice it to say - IT ROCKED! Now the downside is this. You cannot do this on the fly. This is something you prep for and prepare for. It takes 24 hours to marinade and another 48 to cook. But it was the best damn pot roast I've ever eaten. No lie. [And I'm a retired chef.] Edit: 08-20-15: After a half dozen uses in less than 30 days I have this to say: 1. I love it. 2. I hate it. I returned it yesterday because the thumb wheel used to change temperature and/or time seemed to only work increasing rather than decreasing. I have asked for a replacement. Getting the hang of sous vide cooking is a little tricky but the results are wonderful. Time, temperature, volume of water and quantity of food to be cooked all come into play. However, it's easier to be right than wrong with this piece of equipment. Once you've got your temperature set and have an idea on how long it will take to cook your food, there's nothing to do but prep your sides. Overall, I am very pleased with how this operates and the product it produces. One finished in the water, drain, pat the product dry and simply sear in a pan with a bit of oil. It's probably not fair to write a review after just one use, but I was so impressed with this I feel I can justify doing so. I am a retired chef who teaches a technical skills center's culinary classes. Sous vide cooking is nothing new to some, but to many students it's a bit of a mystery. I had been envious of other chefs who had the equipment. Now, thanks to Amazon's Lightning Deal, I have one as well. I did a little research into cooking various products. I had some chicken on hand that I had dusted with a curry mix. To it I had added about one tablespoon of Curry Express(r) Korma. I used the immersion method to release air and sealed each of four zip lock bags for cooking. I placed the immersion/circulator "stick" into a 20 qt stockpot and placed the four bags in. According to a recipe I was modifying, I attemped to set the temperature to 200°F. Actually, it only went up to 195°F. The water seemed to heat up nicely and owing to the circulation, had no hot or cold spots. (I checked with a thermometer.) Keeping an eye on the clock and watching the circulation, I did have to "pin" the bags down to keep them from floating into the bottom of the stick. More my fault than a problem of the product. It took about one hour for the chicken to be done. At dinner, well, it was going to be the taste test. We all agreed it was very tasty and very tender. The meat had a different texture than usual. I would say it was more "mealy," but not in a bad way. I'm really looking forward to working with more dense meat cuts such as beef shoulder. I'm impressed with the cooking ability and ease of use. Clean up, obviously, is a breeze!

I made my first trials of Sous Vide on our gas stove top with a thermometer and manual control of flame. Those results were tasty and encouraging, so I advanced to using a hot plate controlled by PID temperature controller and a thermocouple measuring water temperature. After cooking several nice thingsthat way, and after considering the many alternate consumer-grade Sous Vide immersion cookers for sale here, I bought this Anova non-WI-FI version. I have no use for fancy Wi-Fi control, and probably won't ever even use the blue-tooth feature of this unit. This Anova cooker is quite simple to control manually. All concerns expressed about Anova requiring you to register and connect via the internet are no longer valid in my experience. Being an electronics technician with almost 5 decades of experience, I immediately tested this unit for accuracy of temperature control. The result is amazingly good for a consumer-grade device. I have a laboratory-precision, German-made, mercury thermometer that is very accurate and graduated by 1/10 of degree centigrade. In my testing this Anova cooker maintains my set water temperature to within less than 1 degree Fahrenheit. This unit is quiet. It seems well made, and it circulates water well. It has sufficienct heating capacity. It is easy to understand and to adjust manually. The debate about how many watts the immersion heater needs to be is mostly pointless. In my judgement, an 800-watt unit will function just as well as an 1100-watt unit. I always fill my water tank/pot with hot water right out of the faucet. This way it only takes a few minutes for this unit to heat water to the target cooking temperature. If a person was in a real hurry to reach a high cooking temperature, you could always heat a sauce pan full of water to boiling on the stove and add that to a partially water-filled cooking pot. I started out sealing our Sous Vide foods in vacuum seal bags, like most instructions advise. However, we no longer do that. I prefer to cook them in a simple one-gallon size zip lock bag. I place a butter knife in the bottom of the bag to assure that the food-in-bag sinks, then drape the top of the bag (without zipping the seal) over the top edge of my Sous Vide pot, and clip with the lid, or with a bag closer clip. Using a zip lock bag is less expensive and less time consuming. It assures that all air is out of the bag, and allows me to taste or test for done-ness at any time. I really like the new dimension that Sous Vide adds to my cooking. So far, I like this unit a lot. However, be sure to keep the upper portion of the unit away from water and steam. (I always keep a lid on my plastic tub, with a slot cut in the lid to make room for this cooker.) Based on reviews posted of some electronic problems, many of which stem from water getting in the upper portion of the unit, I did buy the two year warranty extension for less than $6 from Square Trade.

I've been wanting to try sous vide cooking since I first heard of it about a year ago, and a few weeks ago tried an experiment with "do it yourself" stove top sous vide. Took my stainless steel 8-quart stockpot, filled with hot tap water and spent 90 minutes fiddling with the knob on the stove, and shifting the pot this way or that on the burner until I got a stable 135 degrees F measured with a Thermapen. Then sealed a steak in a Foodsaver bag, put it in for a couple hours and the results were unbelievable. The only problem was non-stop attention I had to pay trying to get the right temp (actually I wanted 133 but settled for 135) and then keep it stable. (It fluctuated between 133 - 136) So I decided to get the Anova Precision Cooker. I ordered it on Aug. 1st and received it Aug. 4th. Since then I've cooked 4 steaks (2 flatiron, 1 chuck-eye, 1 London Broil), 2 boneless skinless chicken breast and 1 boneless pork chop. The results in every case have far exceeded my expectations! Now I can cook a pretty mean steak by conventional methods... about 1/2 the time. The other half it comes out over- or under-cooked to some degree. (I prefer rare to med. rare.) But the 4 steaks I've cooked with this thing have been FLAWLESS. I cook to core temp of 132 degrees, then sear for 45 seconds per side on a screaming-hot (600+ degrees F) cast iron griddle with a little softened butter smeared on both sides of the steak. Every time the results have been so outstanding I don't even want to look at the other food on the plate - all I can think about is the steak! And the flavor is better than any steak I've ever had. Now the chicken... I gave up chicken breast years ago, I just could never learn to cook it right. Most of the time it came out dry, chewy, stringy. The 1st time I tried it sous vide, the flavor knocked me for a loop! I'd never cooked a chicken breast that tasted that good before, and I didn't even put any seasonings in the bag. Just a bit of salt & pepper after it was cooked. But there was something a little off-putting about the texture of it. It bothered me, and I tried to figure out what it was. I didn't catch on until I did the second chicken breast - the meat was firm, but tender & juicy. None of that dry stringy stuff that I had eaten all my life. In other words, what I found off-putting was that it wasn't what I was accustomed to - which is to say cooked badly. It was cooked RIGHT for a change. I've got a feeling I'll be eating a LOT of chicken from now on... Now about chicken skin, I don't think I'd cook that sous vide. Haven't done it yet, but I think I'd pull it off & put it in the fridge until the chicken was done, then quickly fry it until crispy in a smoking-hot skillet with a little oil. I just don't think sous-vide would help the skin at all, even searing it after cooking in the bag. I've read a few reviews about this item failing after a use or two or three. I've used mine 7 times in 11 days and it has performed flawlessly every time. It maintains the set temperature perfectly as measured with my Thermapen. It also arrived in brand-new condition, I've seen a number of poor reviews about people getting "used" units due to "scratches" on the face of the display. Well, mine was like that but it is due to a plastic film placed over the face to (ironically enough...) protect the face from scratches. The film is not obvious, it is hard to see and does not have a tab to peel it off, and is just about impossible to peel off with your fingernail. I stuck a piece of masking tape on it, and it peeled off easily then. I've seen other poor ratings based on the "hard-to-use" interface. Hmm, if you don't want the temp in Celsius you press the start button for 3 seconds and it changes to Fahrenheit. Whichever you want, the only 2 things you HAVE to do are: 1) Roll the temp to the desired setting with the wheel 2) Press the start button to turn it on Yes, if you want to use the built-in timer, that involves an 8-second press of the start button which then changes the temp setting (which changes with a 3-second press) meaning you then have to do another 3-second press to get the temp setting back where you want it. Yes, that is poor design. But who needs the timer? If you have one of these things, odds are you have a digital kitchen timer you can use. And if you don't, odds are you have a smart phone with a timer built in. And if you DO have the smart phone, there are sous vide apps that will tell you how long to cook something based on what it is, how thick it is and what final temp you want and start a timer for you. A timer on the Anova frankly is unnecessary. Meaning the interface is as simple to use as anyone could want. Spin the wheel to set the temp, then press "Start." Why buy an immersion circulator instead of doing it on the stovetop? The stovetop method works, but it is not as accurate with respect to temps. In my case, the stovetop temp varied by 3 or 4 degrees, whereas the Anova temp is accurate to 2/10ths of a degree. (If I set it to 132, it MAY go as low as 131.9, or as high as 132.1 - though it is usually nailed on 132.) And the stovetop method takes a LOT of time getting the water to temp and then stabilized. 90 minutes the one time I tried it, and then constant checking. With the Anova all you have to do is dial in the temp you want. I put in 110 degree tap water, set it for 132 and it's at 132 in 12 minutes and needs no further attention. What can I say? I am 100% satisfied with the results I've gotten from this device. It was money well spent, and I'd spend it again in a heartbeat if I had it to do over.

Sous Vide cooking is to crock pots as Christianity is to Judaism. Definitely common roots, but very different. My kids got me hooked on it, and once you start, you keep looking for more things to do. So far, I've done a tough london broil that came out with a filet mignon texture, and a richer beef flavor, duck breasts and legs that were to die for (I've never seen the dog beg like that before, and she is the ultimate critic), and an old fashion rib eye done to beyond complete perfection. This unit was very inexpensive, it's very easy to set up, and what can I say? It takes poorer quality cuts of meat and turns them into magic. For those who aren't familiar, meat is seasoned, put into a zip lock or vacuum seals bag, immersed in hot water where it cooks to a set temperature for around 2 hours. (Time varies with thickness and recipe, but nothing can be overcooked.) You do NOT need a vacuum seal system, nor do you need a special bucket. We use zip locks and a straw for the vacuum sealing, and plastic clips to latch the bags onto the side of a deep soup pot. Almost everything is seared under high heat to complete the cooking process. Meat comes out a very unappetizing shade of grey (it's fully cooked) but a minute or two - no more - in a cast iron pan or a very hot charcoal grill, and we are talking magazine quality presentation. When these things we in the $500. range, I would never dream of recommending it. But for $50-75, if you've got time on your hand, you are cooking in hot water - 130-150 degrees - it can be left unattended, you just cannot go wrong. And it is a device that you will use over and over again, simply because it is so easy, it takes up next to no storage space, and the results are just so good. There is a wealth of info on YouTube. If you enjoy cooking, aren't too good at it, and want amazing restaurant quality results, invest. How do you think restaurants get that quality in the first place? (Oh, afterthought. The gizmo programs temperature and timer, either manually or via blue tooth. blue tooth is a tad easier, but not required)

I had been thinking about getting an immersion cooker for years. I had seen adds, a few friends had recommended them. I had seen the As Seen on TV hype about them and wondered if there was really room in my cabinet for yet another kitchen gadget. Eventually yet another friend said “yea, this is awesome”. So I decided to finally get one. I got this one because they’ve been around a while and more importantly Amazon had a really good sale on it. I got it, downloaded the app and proceeded to experiment. This totally changed the way I cook meat, end of story. I have never cooked meat so tender and delicious. If you like meat you really, really, really want to get one of these. Its everything they said it is and more. One of my local stores sells some beautifully marbled steaks. I had always been reluctant to get one because my grilling skills and equipment would pretty much mean reducing this fine piece of meat to rubbery destruction. But with this, different story. Seasoned it, tossed it in for an hour, pan seared on either side and got a perfect medium rare that I would have paid at least $20 for at a steak house. Did some rib roast and it came out pink and juicy, just like you would get at Luby’s/Furrs or a cafeteria. While this does excel at doing high end meat justice its real strength for me is it lets you take lesser cuts and leave them almost as good tasting as prime cuts. My personal favorite is to get some supermarket chuck roast, brown it with salt and pepper, coat it with a packet of Au Jus seasoning and then 12-16 in the cooker. It’s a great beef dinner I can feed the whole family for less than one plate at a steak house. Does wonders for pork as well. I took a pork loin and the texture was almost the same as the chuck roast. Very delicious. My most recent was Chinese BBQ pork belly. The cooking infused the meat with the distinctive flavor of Char Suir and it was more tender than what I get at the Chinese markets. Understand that as awesome as this thing cooks it takes time. This is no a get home from work and figure out whats for dinner type thing. It can do thinner cuts of meat in 1-2 hours but that also means prep time and finishing afterward. For the thicker cuts like roasts its going to be an overnight process. Its great for the weekend special meals or if you can get it going the evening before. So if this thing is so awesome why didn’t I give it 5 stars? Well I had to take one star away because of the crappy user interface (if you want to call it that). The unit I got is the “Bluetooth” model. In theory this is ok. You download the app, connect it to the cooker, select the recipe and click start. The app automatically sets the time and temp, what could be easier? How about a non-buggy app and a way to do it manually that makes sense? I’ve had issues with the app. Sometimes it hangs, sometimes you cannot bring up the recipe you want which is no big deal, except that you can’t pass the info to the cooker without it. Once you do get connected and start you have to be careful about browsing through the app for other food ideas while your meat is cooking. If you screw up and poke the wrong button it will think you are cooking potatoes instead of prime rib and reset the temperatures accordingly. Like any Bluetooth device its only a matter of time before you loose connection (ie, you walk out of the room). I’ve had mixed results when it lost connection. Most of the time it seems to just run (never shuts off). Its like it relied on the phone for a timer. Like all Bluetooth devices it doesn’t always connect without rebooting the phone or the device. Not something you want to happen in the middle of your cooking. There is a way to set the time and temp manually. But it sucks. You have to hold a button down for several seconds and then cycle through time and temp, both Fahrenheit and C. More often it wants to go back to flipping between F and C than it wants to get the time right. You adjust the time and temp (assuming you get to the right menu) via a scroll wheel. Clunky would be putting it kindly. It is easier to use the app, just don’t count on it turning off when its supposed to and disconnect if you want to browse more food selections. Its not really a knock but its not as small as you might think it is. With the mounting bracket attached it takes up as much space as roll of paper towels in your cabinet. When in the pot its about half a roll of paper towels. Newer models are thinner, but less powerful. In conclusion this unit gives awesome results, if it died tomorrow I wouldn’t hesitate to replace it. Its powerful, brings the water up to cooking temp within a few minutes and runs flawlessly once you get it going. The UI/App need work but as long as you can get it going with the right temperature your golden. If you’re like your meat you will want an immersion cooker and this is a decent choice.

I cannot say enough about this thing. I'm a dude, love to cook, and love to grill. The thought of no longer grilling and switching over to a sous vide device at first felt like giving up my manhood, but I actually first heard of one of these at a restaurant. Apparently a lot of restaurants use this and now that I own one, I know why. This is great for entertaining. You can put a bunch of meat in a large container, get the water heated up, and cook that meat and there is no concern with pulling the meat out "right on time". There is a very large window of time that you have with food using the Anova and no concern with overcooking. The reason? Food doesn't cook past the desired temperature. In an oven, grill, or on a skillet, the heat is hotter than what you want the food to get to. With a sous vide machine, the heat is exactly what you want the food to get to so again, no overcooking. No joke, I have made the best chicken breasts, steaks, BEEF TENDERLOIN, and pretty much everything else I throw in there. I was a little concerned about cooking things in a ziploc bag (YOU DON'T NEED THE VACUUM SEALER, just freezer quality ziplocs) and how the texture of the meat would turn out, but everything has turned out excellent. You do need to sear the meat after you cook it if you like it crispy on the outside, but man does this thing work well. We use it all the time. Steaks and chicken breasts, if they aren't frozen, cook in about an hour. I like my steak at 135 F and chicken at 149 F (yes, I know that is below the recommended temp for birds, but it comes out perfect) Go ahead and invest in one of those food containers, 10-12qt, if you are going to buy this. They aren't that expensive and maintain heat better than a metal pot, especially if you are going to cook something for a longer period of time, such as short ribs. I bought a rubbermaid food container on Amazon. If you are cooking for a long period of time, put the Anova in the corner and cover the top of the container with plastic wrap/cling wrap. This will hold in heat and moisture. Also, an obvious one, pour hot water into the container versus making the Anova do all the work and pouring cold water in. One time I had to get the temp close to boiling so I heated the water in a pot, close to boiling, and then poured it in the container and set the Anova up. I did not find the Bluetooth feature beneficial. Once you are a certain distance from the Anova, you lose connectivity. Additionally, there is no real reason to monitor with any connection anyway. You put the water at a certain temp and make a note to pull the meat out in a certain window of time. That's it. No need to monitor. When I have friends over I whip it out to try to convince them they need to get one, and it probably looks like we are having one of those "you know what" toy parties where I am the sales person, but I believe in this thing that much. We have two kids and nothing beats being able to throw food in a bag, set it, and it be ready an hour or so later with zero maintenance. I love it so much I brought it on vacation so I could cook for my family. It was in my carry on and I was really concerned I was going to be randomly selected by TSA and they would pull that thing out in front of everyone and I would feel obligated to loudly explain that this is a precision cooker, but it didn't happen and we had great steaks! Will continue to travel with..

My first sous vide choice was The Original Rothfield and Stone Sous Vide (now discontinued, big surprise!). Hated that one! Sent it back and got the Anova. LOVE this device! Use it several times a week. Nice and compact when not in use. I have a large, over-sized stainless steel spaghetti pot which I use with the Anova. It clamps on the side of the pot just right. Perfect size for me and my wife. We do rib eye steaks, pork chops, chicken breasts. Everything comes out perfect - juicy, tender, tasty. We vacuum seal the meat when we bring it home from Costco with a little butter and seasoning inside the bag and then freeze them. When we want a delicious, easy meal, I get the frozen meat out of the freezer in the morning. Drop them in their jacuzzi bath at lunchtime and hold them in place on the side of the pot with a couple of clothespins. What I love about sous vide, is the meat is ready in a few hours, but can be held in the pot for hours on end till we're ready for it. Once it reaches the desired temperature of "doneness" it won't overcook. When we're ready to eat, I take the meat out of the bags and give them a nice sear on the gas grill. Never fails to produce consistent delicious meals. Honestly, I've made some of the best rib eye steaks with this thing that I've ever eaten. My biggest mistake when I first began with sous vide was cooking at too high a temperature. I've found that for beef, I set the Anova at 126 degrees with a couple of minutes of sear on each side on the grill. Gives us warm pink inside. For chicken and pork, I do about 138. The fact that the meat is held at this temperature for an extended time basically pasteurizes it. You can enjoy rarer beef now without worrying about safety. As long as your bag doesn't leak, there's no cleaning to do. Since we have super hard water where we live, I put a tablespoon or two of white vinegar in the water pot to hopefully prevent calcium deposits. So far so good. The only thing about this Anova model I don't care about is the bluetooth option. I played around with it when I first got the Anova, but it serves no purpose. Since you don't have to worry about overcooking with sous vide, there's no need to monitor it or turn it off. It'll hold in the water bath till we're ready to eat. I don't find the need to monitor it from the other room and I won't be putting meat in room temperature water to sit and start later. No big deal, I just don't find the need for that feature.

EDIT: 4-9-17 I'M DOWNGRADING IT TO 1 STAR! THESE JERKS DECIDED YOU NOW HAVE TO REGISTER TO USE THE APP!! NOT OK! I've happily used my Anova since July of 2015. I love it. Use it at least twice a week and it works flawlessly, love the ability to star it and have it work by Bluetooth to check status and change if you like. Recently I had to wipe my phone and reload all my apps, only to discover THEY NOW WILL NOT LET YOU USE IT UNLESS YOU REGISTER! THAT'S LIKE REQUIRING YOU REGISTER TO RUN A BLENDER!! NOT OK!! I would not be so upset if it would let you register if you would CARE TO, but to REQUIRE it to connect Bluetooth to a unit 5 feet away is absurd (I'd prefer a MUCH stronger word but don't want to be flagged.). I'll buy something else if it ever dies. Way to go guys, you blew it on that one. Lost a LOYAL customer who sold at least 5 other units by word of mouth. Heck, I sold it to people in the grocery store I didn't know! I think I have a backup of the old app's apk, I'll sideload that. ------------------------------ ORIGINAL REVIEW BELOW.---------------------------------- I've wanted to get started in Sous Vide cooking for some time, but the entry price of $1000 was a bit much... The Anova is an answer to a dream! I'm currently using a 6 Qt Staub Cast Iron "Dutch Oven" as my container. It's big enough for most things and the cast iron help hold the temperature accurately, reducing workload on the Anova, and using less electricity. I have two tricks that make this an awesome choice: 1. By placing it on the stove, AND ADJUSTING THE ANOVA TO NOT REST ON THE BOTTOM (to keep from possibly melting the plastic cap), I found I can turn on the stove when I turn on the Anova, thus heat the water VERY quickly. ---> Note, if you use this trick you MUST stay by the stove and monitor it !! I do prep nearby while waiting, and I turn the stove off when it reaches 100° F. I have Electric glass top, and there's a "carryover"; the stove keeps heating the pot after the burner is off. I found on MY stove 100° F lets it drift right up to 130°, and the Anova takes it from there. Faster and less wasteful of water than using hot tap water (mine takes forever to get hot in the kitchen sink, it's far from the Hot Water Heater ...). Plus, hot tap water generally has high mineral content, so there's less buildup on the Anova this way. 2. I made a long cooked Chuck steak (48 hrs) (10 hours to go ...). I considered a beer cooler, and may do that one day, but I wanted to insulate the pot, so I used Glad Sticky Wrap to cover the top, then put the foam tray from the meat (cleaned, Duh) across the top as a sort of lid, then used a very large thick towel to wrap the pot, top & sides. It made a great insulation and the Anova has a lot less work to maintain the 138° F I'm cooking at. Next time I may use a rubber mat (STOVE OFF !!!) under it as well. Unit review: The Bad: I considered 4 Stars as the App has a problem, at least on MY phone (Samsung Galaxy Note 4, KILLER phone!). When connected Bluetooth, if I don't CHARGE the phone in while cooking, it drops the connection after the phone goes to sleep, and won't reconnect to the Anova without a complete reboot of the Anova! This makes the App useless, except as a source for Recipes & Cook Temp / Times. Really nice App, and it works well when it's connected, but at least on my phone it's useless as a monitor. I may look around the Play Store for an App to keep Bluetooth alive during sleep. YMMV Other (minor) gripe is the Timer function on the unit is a pain. Hold Power 8 Seconds (which switches °F to °C after 3 seconds, ANNOYING!), then hold Timer 3 seconds, then set time. THEN you need to hold the Power for 3 Seconds to change BACK to °F (or °C) !! THEN, if you need to CHANGE the time, you have to repeat the whole bloody procedure AGAIN !! GRRRR. The App makes it simple, so I use it to start, and make changes. Unless of course it drops the Bluetooth … GRRRR again. However. Recipes cooked this way are VERY flexible on the time, you literally CAN’T over cook unless you get ridiculous like 4 days … LOL. So the timer function is rarely used by most once they have one for a while. Conventional Cooking: “Hey Honey, it’s time to eat NOW!! Stop what you’re doing and SIT!” Immersion Cooking: “Hey Honey, when do you want to eat? Oh, not for another half hour? OK.” I knew about the timer’s shortcomings before I bought. Amazon Reviews are a beautiful thing! The Good: So why not 3 or 4 Stars? Well, No product is perfect. You can spend $100K for a Car and it won't be perfect. So, I left it a 5 Star since the rest of it is SO amazingly well done. Fit and Finish is excellent. It's stone quiet considering the water volume it's moving, and it just WORKS. If you’re on the fence about this thing, stop wishing and BUY it, it will change the way you cook, and you’ll wonder why you waited so long! I spent MANY hours researching all the units in this range, and the Anova won every comparison. Just buy it! ;-) PuterPro

Good experience..enjoying

Excelente producto, calidad inmejorable, muy sencillo de utilizar su desempeño es excelente al instalar la aplicación en la APP Store tienes acceso a recetas que se ven muy ricas ojo todo esta en ingles, solo tienes que configurar los grados dependiendo lo que quieres cocinar y listo!!!

El enchufe del producto no es compatible con UE. En la web del fabricante se puede adquirir por un 31% menos (gastos de envío incluidos). El producto en sí es de muy buena calidad.

Outstanding piece of equipment. There are loads of recipes and advice for sous vide cooking, so no problems for amateurs like myself. It has taken the guess work out of cooking the perfect beef steak. No more over cooked and dry pork loin steaks either. I can’t really see the benefit of Bluetooth control if I’m honest, as you need to get the water to temperature first before the cooking time kicks in to put the meat in. I would definitely add a vacuum sealer as well to your purchase. You will also need a good size container to put the water, I did not have a pot big enough. The machine is well made, robust and simple to use. As the food does not come into contact with the food, cleaning is simple. The main feature is it’s simplicity. Compared to other machines also a good price

Absolutely love this!! Cooked crispy duck legs! I never realised you could get so much meat off a duck leg. I only like it crispy and well done and somehow doing it like that in the oven the meat seemed to disappear. I put salt garlic and thyme in a bag with two legs then put in the fridge for two days. When ready to cook I set the Anova to 63.5 for 30 hours rinse the duck legs well and put in a zip lock bag with about 150g butter. When the timer went off I took them out and quickly chilled them. Took them out of the fridge a couple of days later the butter and fat just breaks off. Put in the oven gas mark 4 for one hour and voila!!! Crispy but beautiful moist tender fall off the bone duck!!!