“Sous-vide” is the cooking of food in vacuum-sealed bags. The technique is used in the world’s best restaurants as it creates a unique dining experience – flavour, freshness and texture in dishes that are also feasts for the eyes. The new generation V-ZUG Combi-Steam SL/XSL is capable of cooking sous-vide as the temperature of the steam can be set very precisely from between 30-100°C. This is essential for being able to achieve attractive results when cooking food gently.

This website uses cookies to ensure you get the best experience on our website. privacy statement

You are using an outdated browser. Please update your browser to view this website correctly: https://browsehappy.com/