Meat, fish or vegetables are vacuum out in corresponding bags - When Sous-Vide cooking at a constant temperature carefully and grease-free cooked, so that vitamins and minerals are protected and preserved. Meat and fish will then, if necessary, a short "roasting gear", so that light rust flavors develop and finished is perfect gegartes food.The Sous-vide STICK time of Unold ® is the ideal partner for this "Low He warms up to 20 liters of water in a pot or other heat-resistant vessel - the minimum height should be 18 centimeters long. If the water on the desired temperature, the vakuumierte cooked food to be inserted. The Sous-vide Stick Time Heats up with its 1,300 Watt the water up to +/- 0.2 degrees Celsius exact - the desired temperature can be set in steps of 0.5 degrees. The temperature is kept constant during the garprozesses ensures that the powerful circulation pump in the Sous-vide STICK time.Equipped with a timer function (up to 60 hour), of course, the BPA-free time, of cour