Top chefs swear by the gentle sous-vide cooking method. In this process, food is sealed in vacuum bags (often without any fat) and then slowly cooked in a water bath at a constant low temperature (50-85°C). Bring fine dining into your home. With the Steba SV 50 sous-vide cooker, precise cooking is no problem. A tender beef steak can be achieved with minimal effort - fish and meat turn out uniquely flavorful, juicy, and tender. Vegetables retain their fresh color and texture. Natural flavors, valuable vitamins, and minerals are preserved, providing your palate with a completely new taste experience. With a simple touch, you can select the water temperature in precise 0.1°C increments, set the cooking time, and place the bags in the water. The electronic control maintains the water temperature accurately, ensuring consistently perfect results. This allows for precise adjustment of every doneness level, making it incredibly easy to prepare the perfect steak without having to keep an eye on the time. Once the target temperature is reached, the food cannot overcook in the precisely tempered water bath, allowing, for example, a duck breast to be kept warm for several hours without loss of flavor or quality. A quick sear of steaks from the sous-vide cooker adds extra roasting aromas, creating a truly special taste experience. But fish, pork, or vegetables can also be perfectly cooked sous-vide. Try traditionally cooked asparagus alongside sous-vide asparagus - you'll taste the difference.