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Made in Italy

Oven cooking Vacuum Lt. 17 ABS "Gourmet Sous-Vide"

Code: 10062 N
Reber
€ 380,00 € 475,00
quantity:
Line Vacuum Gourmet Cooking "SOUS-VIDE" 17 Liters ABS
  • Energy saving
  • Electronic Control
  • Accuracy 0.5 °
  • Programmable Timer

Characteristics:
  • Bath Heat resistant ABS with protection grid in stainless steel
  • Armored resistance to dive with maximum absorption 650 W
  • Energy-saving system with cavity insulation against heat dispersion; average hourly consumption steady 65/80 W; insulation class 1
  • ABS housing; cover stainless steel
  • Electronic programming of the temperature from 32 ° to 90 °; precision control with temperature sensor for excursion +/- 0.5 °
  • Programmable timer with delayed start up to 9 hours continuous operation time up to 72 hours
  • 9 pre-set programs for the most common cooking and store 5 programs user
  • ORDERED: cookbook and technique of vacuum cooking "THE KITCHEN OF THE SILK"
Gourmet Sous-Vide 17 Liters ABS
Capacity 'Liters 17
Carcass ABS
Bathtub Heat-resistant ABS
Size Bath Cm. 35x24x20h
Resistance Stainless steel
Max.Pot.assorbita 650 W
Cover Stainless steel
Insulation class 1
Dimensions cm. 43x36 h.26
The Gourmet Sous-vide of 17 liters in ABS is a device for cooking in a water bath with temperature and cooking time controlled, designed and built entirely in Italy, and specifically designed for cooking food in advance vacuum packed in bag or container.
The use of the device is intended for home or semi-professional.
E 'consists of a tank in thermoresistant plastic material and by a casing of plastic material; between the tub and the casing is an air chamber to limit heat loss and promote energy conservation.
The resistor is built in stainless steel, it is protected by a stainless steel grid and inserted directly in the tank to facilitate uniform heat circulation and limit energy waste.
The probe temperature control is inserted into the tank at a convenient distance from the resistance for a global control of the mass of water used, its placement avoids the risk of having zones with temperature different from that set; the degree of precision of the probe is 0.5 ° C.
The appliance is designed with a focus on energy savings, with the water temperature in the model by 10 liters consumes on average 65 watts / hour and the 17-liter average fuel consumption of 80 watts / hour to maintain a constant temperature of 65/70 ° C in kitchens normally heated; during the stand-by system consumes less than 0.5 watts / hour as provided for by the standards for energy saving.

Operation:

Operation is controlled electronically and control software provides:
  1. Nine preset cooking cycles and not editable
  2. Five cooking cycles programmed and stored by the user
  3. The possibility of inserting a delay time of ignition to allow the user to program the operation of the device in advance and return home with food already cooked without any need for supervision or intervention next
  4. The ability to set on time sensitivity of the probe by examination and subsequent programming
  5. The 4-digit display allows viewing machine status and programming functions of temperature, cooking time, ignition delay and setting probe
  6. A minimum temperature of working 32 ° C (changeable by the user through the programming pages of the system software)
  7. A maximum working temperature of 90 ° C can not be modified, if the water in the tank exceeds 95 ° C the unit goes into alarm
  8. A maximum cooking time for temperatures above 70 ° C in hours of work (changeable by the user through the programming pages of the system software)
  9. A maximum cooking time for temperatures below 70 ° C in hours of work (changeable by the user through the programming pages of the system software)
  10. There are 4 types of protection against overheating, 3 are indicated by the control software with alarm messages, and one is inserted upstream of the supply system by means of a thermal protector


The Cuisine Sous-Vide

Sous-vide cooking is based on two basic concepts:
  1. Delete the contact in a free atmosphere with traditional cooking liquids preventing dispersion of substances naturally present in foods
  2. Limit the temperature to the minimum necessary for food to reach to the heart the heat necessary for correct processing from the state of "raw" to that of "cooked" means an extension of cooking time.
The most obvious merit of the cooking Sous-Vide is represented by the purity of the flavors obtained by the combination of low temperature in cooking and vacuum packing of the food that prevents the dispersion of flavors and aromas.
With vacuum cooking they will discover the flavors of the purity and intensity unreachable with traditional cooking methods.
Being food isolated and exposed to low temperatures, Vitamins and Minerals, which are the first to dissolve nutrients and / or dissolve in liquids traditional cooking, are preserved; this prerogative is all the more evident in the cooking of fish and certain plants that, vacuum-packed cooked, do not require salting after cooking.
The cooking Sous-Vide is particularly suitable for low calorie diets and / or low-salt as food can be cooked (and also consumed: see above) without the addition of seasonings and salt.
Sous-Vide cooking in foods are "protected and isolated" from vacuum packaging, are therefore suitable for those who suffer from allergy or celiac disease because the dish meant for them can not get in touch, even accidentally, with condiments or components where the diner is sensitive.
Merit further, this time related to the combination of low temperatures and long periods, is related to the tenderness of the meat cooked vacuum; the most valuable cuts require a shorter time and cuts less valuable and harder a longer time, but in any case the low temperature prevents the coagulation of proteins conferring therefore to meat tenderness particular.
In the case then of the cooking "blood" the use of very low temperatures (38 ° C-45 ° C) allows to obtain a food still "blood", but warm up to the heart; in this case a quick step on a very hot iron skillet (see section bases and accessories of taste) or the barbecue will provide a surface "grill" with very short exposure times and thereby reducing the potentially damaging effects of the Maillard reaction ( see glossary).
The structure of the foods cooked vacuum is also very soft and silky and this result is not possible with conventional cooking.
Cooking Sous-vide it is characterized by a number of peculiarities that, if properly considered, provide excellent products to end up with short cooking traditional dishes already prepared and finished out the Gourmet SOUS-VIDE, and basic preparations to match processes or finishes more or less conventional.
The prerogative most interesting is the possibility to cook food even without the addition of seasonings and wanting even without the addition of the salt. Failure direct exposure to heat and liquid cooking preserves the integrity of the taste of food; the choice of whether or not to add seasonings and condiments is therefore only related to your personal taste and the final result to be obtained.
Much of condiments and seasonings that you want to use anyway, will accordingly resized in quantity, as they themselves will become more intense in flavor due to cooking "protected" Sous-Vide.
Most of the red meat requires, to adapt to current tastes, of a finish in the oven or with an iron frying pan very hot to create a golden surface and / or crunchy (Maillard reaction). These cuts are therefore to be marinated, seasoned and cooked under vacuum to the service temperature (that is the temperature that you want to get to the heart of the food) Rates for more or less long according to type and size of the cut itself.
The fish, cut, whether or not flavored, lends itself instead to Sous-Vide cooking only (see the case of the salmon mi-cuit or a more prosaic fish fillet in white without additional finishing). Once escalope per serving, seasoned and vacuum packed, can be cooked for a short time the temperature needed / desired and impiattato directly exit from Gourmet SOUS-VIDE.
The vegetables are cooked at temperatures normally higher meat and fish as carbohydrates require at least 80 ° C so that the product is edible; They can be cooked in separate envelopes and finished together in a pan or be cooked together and then just topped out by Gourmet SOUS-VIDE. If the plants are packed together with meat or fish have the function of flavor enhancers, they must be eliminated at the end of cooking or finished separately before the service as unlikely to be baked at temperatures that are normally used for meat and fish.
The vacuum packaging bag of food with a high moisture content is problematic if done with machines with external suction liquids can be sucked out of the car, causing damage and / or preventing proper sealing of the bag.

In these cases one can use processes and systems that still allow a correct wrapping, designed by the maximum vacuum level and a perfect sealing of the bag.
  1. Leave space between the food and the mouth of the bag: the greater the distance between the food and the mouth of the bag and the lower the risk of aspiration of fluids. It 'the system used in the presence of small quantities of liquids in the food.
  2. Double bag: place the food in a bag, fold the mouth and insert it in a second bag, making sure that the mouth of the first bent is toward the bottom of the second. In this way the liquid will remain in the first bag, but the vacuum level will still be complete because the bending of the lips of the first bag will prevent the leakage of liquids but not air. It 'a system usable in the event of significant amounts of fluid present in the (rare steak or fish), and is also very useful to preserve the integrity of the bag in the presence of food with spines or bones that could puncture the bag itself .
  3. Boxes and containers with lids for vacuum: if the amount of liquid is high foods can be vacuum packed in special containers and:
  • cooked in the same container by placing the container directly in Gourmet SOUS-VIDE. Cooking in the vacuum container is a process particularly suitable for all those plants that could pinch if packaged in bag of fresh, but we need a device large enough to hold the container
  • placed in the freezer. Once completed the freezing cycle open the container, remove the frozen block and vacuum pack it in the bag. Everything will then be inserted into the Sous-vide cooker still frozen, the end result will be perfect as the vacuum created in the container is identical to that reached in the bag.
  1. Freeze liquid condiments: when you want to add a liquid seasoning to the food to be packed under vacuum, you can freeze the sauce in advance by creating "pads" frozen using the accessories for the packaging of ice cubes. The pellets thus created can be added to foods to be packaged vacuum avoiding risks suction dressings same. We advise to make the kind of pads rather thin to easily insert them in food.

The quality of the bags to vacuum used for cooking Sous-Vide is crucial for the success of the preparations.
Bags to be used must comply with the food contact, strong enough to prevent punctures due to thorns or sharp objects present in packaged foods and must be thermally stable at least for the temperatures used for cooking Sous-vide.

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