Sous-vide cooking

Cooking under vacuum
Sous-vide cooking is carried out in a steam combination oven at a low, even temperature over a long period of time. The look, shape, minerals and vitamins of the food remain the same. Thanks to the vacuuming drawer, meat, fish, vegetables and fruit are optimally prepared for sous-vide cooking.  
Images serve as examples to illustrate the product benefit. Actual feature may vary per model.