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There are water bath style sous vide cookers as well as immersion circulators. We will explain the differences between these two types of sous vide appliances including the features to look out for to help you choose the right one for your needs.
Not all water bath style sous vide machines are created equal and it is important to understand what features to look for to ensure you are purchasing an appliance that is safe, reliable and easy to use.
Why it's important..
|Water Bath Capacity
|Other machines have smaller capacity that could limit the types of food you cook and the number of portions. Thus, if you want the option of cooking a roast or other large cuts of meet, check the depth and capacity.
|9 liters (SousVide SupremeDemi) or 11 Liters (SousVide Supreme)
|12 (115) gram portions or 20 (115) gram portions
|Max Water Bath Depth
|6-7 inches, deep enough to cook roasts, leg of lamb, etc.
|Actual Water Temperature Displayed
|Some units may not display the actual temperature of the water bath when it is heating up. It is important to know when the water temperature is at the desired cooking temperature or if it should deviate from the target temperature.
|Yes. The user knows at all times what the water temperature is in the unit.
|It is important to understand how the temperature is controlled. For accuracy, a thermistor or PID is required. If the unit uses a simple on/off thermostat, it will create wide ranges of temperatures unsuitable for sous vide cooking.
|Holds +/- 1ºF (.5ºC). PID technology with sensitive thermistor accurate to maintain temperature within this narrow range.
|Manufacturers Stated Temperature Range
|Check the temperature ranges to ensure they will meet your cooking needs.
|Lowest 86ºF/30ºC and highest 210ºF/99ºC
|Auto Shut Off
|It is not desirable for the unit to shut off automatically after the timer elapses, as if the food is left there for prolonged periods at lower temperatures, it can present the danger of food spoilage.
|For safety, the unit will remain on until turned off by the user to prevent food spoilage. There is a timer but it does not shut off the unit when the time has elapsed.
|Some machines can take a much longer time to heat up.
|From 70ºF/21ºC to 140ºF/60ºC = 20 to 30 minutes
From 70ºF/21ºC to 194ºF/90ºC = 35 to 45 minutes
|Some timers do not cover this range, which will be limiting for all types of food.
|1 minute to 99 hours. Suitable for all food.
|Celsius and Fahrenheit?
|Some machines offer C or F temperature readings and not both options.
|The SousVide Supreme is programmable in both temperature readings.
Immersion circulators can also be used for sous vide cooking. They must actively stir the water to achieve even heating, whereas the patented design and precision temperature control technology of SousVide Supreme's water oven ensures even temperatures throughout the bath without the need for a circulator motor.
In the SousVide Supreme, the heated water rises from the edge-to- edge heating plate in the base creating a highly efficient thermal convection that maintains consistent temperatures throughout the water bath without the need for agitation.
The SousVide Supreme water oven also offers additional features such as silent operation and lid to contain steam.
|Precise temperature control within .5 degree Celsius
|Maintains accuracy without re-calibration
|Lid to contain steam and prevent evaporation
|Push button simplicity
|Double wall insulation ensures cool touch exterior for safety and to conserve energy to maintain temperature
|Lack of exposed moving parts eliminates the risk of mineral deposits building up from water and causing malfunction
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