AENO SV1, Sous vide vandovn, Sort, Sølv, Knap, LCD, 20 °C, 95 °C

Sous-vide (French for 'under vacuum') is a method of slow-cooking vacuum-packed foods at a relatively low and precisely controlled temperature

Precise temperature control
Thanks to incredible accuracy of 0.5 °C and a 100-hour timer, you can sous vide your food exactly the way you want

Intuitive controls
It only takes a few taps to set the desired mode. The backlit display shows the current temperature and remaining cooking time

Manual control
Allows you to create your own cooking scenarios by setting the time and temperature

Four automatic programs
Each of the preset cooking programs is an optimal combination of temperature and time settings for cooking juicy and tender red meat, poultry and fish, vegetables and fruits, seafood and much more

Vacuum matters
Before sous vide cooking, the food must be vacuum-packed. The AENO Vacuum Sealer, which is specially designed to automatically vacuum-seal food products, will cope with this task brilliantly

Safety
The thermally insulated handle eliminates the risk of burns, while an automatic switch-off function prevents overheating

Easy care
The absence of mechanical buttons allows you to effortlessly clean the sous vide's surfaces