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TFA-Dostmann 14.1552.01, Sous vide immersion circulator, Black, Plastic, -40 °C, 250 °C, IP65
Tuotenumero: [25970287] | Valmistaja: TFA-Dostmann | Mallinum: TFA14.1552.01 | EAN: 4009816030283
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Cook like a pro!
Sous-Vide is cooking at a constant low temperature in a vacuum. Food prepared in this way will retain all the flavours and aromas that pass through it and will be evenly cooked. The ingredients will not lose volume and will always have the same shape and colour. You can use the Sous-Vide method to cook meat, fish, vegetables and even eggs. The meat will always be tender and juicy and you will always achieve the desired doneness in your steak. Everything is also very easy and convenient.
You store the ingredients in a special bag together with herbs and spices. You suck all the air out of the bag with the
vacuum. You then place the bag in a water bath, which you heat with an immersion cooker. You will be delighted with the result! The meat will break down into individual fibers under the fork, but will retain its great shape on the plate.
Product features
For measuring the temperature of the centre of the meat during sous-vide preparation
Measurement by thermocouple with 130 mm long stainless steel probe (type K) and 1 m long silicone cable
extra thin probe (1.5 mm)
foam tape to keep the vacuum in the bag
waterproof display unit with IP 65 protection
automatic shutdown
Accuracy ± 0.8 °C (between 20...80 °C), otherwise ± 1.5 °C
Technical data
Contents of the package
thermometer, probe with silicone cable, 2 m PE foam tape, instructions for use, battery
Temperature measuring range
-40...+250 °C
Cable length
1 m
Material
plastic
Power supply
battery
Battery
1 x 3 V CR2032
Battery included
YES
Dimensions
42 x 21 x 78 mm
Weight
49 g
Sous-Vide is cooking at a constant low temperature in a vacuum. Food prepared in this way will retain all the flavours and aromas that pass through it and will be evenly cooked. The ingredients will not lose volume and will always have the same shape and colour. You can use the Sous-Vide method to cook meat, fish, vegetables and even eggs. The meat will always be tender and juicy and you will always achieve the desired doneness in your steak. Everything is also very easy and convenient.
You store the ingredients in a special bag together with herbs and spices. You suck all the air out of the bag with the
vacuum. You then place the bag in a water bath, which you heat with an immersion cooker. You will be delighted with the result! The meat will break down into individual fibers under the fork, but will retain its great shape on the plate.
Product features
For measuring the temperature of the centre of the meat during sous-vide preparation
Measurement by thermocouple with 130 mm long stainless steel probe (type K) and 1 m long silicone cable
extra thin probe (1.5 mm)
foam tape to keep the vacuum in the bag
waterproof display unit with IP 65 protection
automatic shutdown
Accuracy ± 0.8 °C (between 20...80 °C), otherwise ± 1.5 °C
Technical data
Contents of the package
thermometer, probe with silicone cable, 2 m PE foam tape, instructions for use, battery
Temperature measuring range
-40...+250 °C
Cable length
1 m
Material
plastic
Power supply
battery
Battery
1 x 3 V CR2032
Battery included
YES
Dimensions
42 x 21 x 78 mm
Weight
49 g