German Pool SOUS VIDE PRO (Wi-fi) - Master Chefs Cooking Exclusively for You
2018-01-08 Products Share

Originated from the 1970s, Sous Vide is a French cooking method in which food is sealed in airtight plastic bags, and cooked in low temperature in a water bath for longer than normal cooking times. Sous Vide is mastered by the most excellent chefs, which allow the flavour of food to sublime!

The choice of Top French Chefs

Now, with the help of SOUS VIDE PRO SVC-213W, you can also effortlessly prepare delicate cuisine, serving selected private recipes from chefs of Disciples Escoffier International Asia with a simple tap on the app. Precisely oversee the cooking status anytime anywhere without even being in the kitchen. Let top chefs cook Michelin level Sous Vide cuisines exclusively for you.


Sous Vide recipes created by top French chefs

Choices across ingredients and courses

Select a recipe and tap to cook. Cook like a chef with smart precise control.
Get the Exact Cooking Results You Want

A 1°C difference profoundly affects the cooking results. Countless unsuccessful steak cooking experience occurs every year because it takes incredible skills to reach different degree of doneness using conventional pan frying. SOUS VIDE PRO brings science to steak cooking by providing constant temperature regulator (accurate up to 0.5°C) and a cooking timer. Therefore, you can now prepare the perfect steak for your family and friends like a master chef.


From left to right: medium rare, medium, medium well, and well done

The Perfectly Healthy Cuisine

SOUS VIDE PRO completely redefines our traditional attitude to the sense of taste. In the set, there is an Electric Handheld Vacuum Sealer, a handy tool to seal food in a vacuum zipper bag. Heating food in a vacuum zipper bag can effectually slow down oxidation, and prevent the loss of moisture and savour. Placing it at constant temperature environment will ensure heat is uniformly permeated throughout the entire piece of nourishment, bringing the desired tenderness and succulence to our taste buds.


The steak on the left is cooked with the sous vide method. The meat is thoroughly pink, evenly tender, and full of juice. The steak on the right is pan-fried conventionally. The heat is dehydrated and tough, with a burnt surface and a raw centre.

Experience New Found Delicacy & Nutrition

Sous Vide cooks more than steak and salmon. With an ultra-wide temperature range (0°C – 95°C) available for selection, SOUS VIDE PRO will definitely empower you to make a variety of delicacies that you can possibly conceive of: meat, poultry, seafood, eggs and even fruits and vegetables! You can now unlock all the essence and revive the soul of the food.