Caso Sous Vide Stick SV 1200 Smart
- More compact, lighter and very safe.
- Works fully automatically. 12cm (4.7") deep pans are tall enough (whereas 15cm (5.9") is more common).
- Heats the water bath in precise increments of 0.5°C (instead of often only in 1°C increments).
- If desired also controllable via an app on a smartphone or tablet (free app available for iOS/Android).
The test winner among sous vide sticks. Great functionality. Great accuracy. Great safety.
The precision of a large sous vide cooker in an ultra-compact size. Completely waterproof (IPX7). No harm done in case of accidental submersion.
More compact, lighter and very safe.
Unlike sous vide sticks of lesser quality, this one is completely waterproof (IPX7). Even if the device should be submerged completely (up to 30 minutes), the electronics are protected.
Works fully automatically. 12cm (4.7") deep pans are tall enough (whereas 15cm (5.9") is more common).
Simply seal the food, such as meat, fish or vegetables, in a vacuum bag. Clamp the sous vide stick in a pan at least 12cm (4.7") deep, pour water in the pot and then put the bag in. Select the temperature (up to 90°C) and cooking time (up to 99:59 h) using the touch button (tables included) and start. The rest is done by the reliable electronics.
Heats the water bath in precise increments of 0.5°C (instead of often only in 1°C increments).
Professional circulation technology ensures that the heated water is evenly distributed around the food to be cooked. Optimal results guaranteed.
If desired also controllable via an app on a smartphone or tablet (free app available for iOS/Android).
Suitable for pots from 12cm (4.7") tall and a max. capacity of 20 litres. LED display indicates the temperature or remaining cooking time. When ready, a signal sounds. Stainless steel housing and soft-touch plastic. Size (W x H x D): 6 x 33 x 8.5cm (2.4" x 13" x 3.3"). Weight: 1kg (2.2 lbs). 123cm (4 ft) cable for 220-240V/1,200W. SGS/GS approved safety*.
Top chefs swear by slow and gentle vacuum cooking in a water bath (French: Sous vide).
Meat, fish and vegetables cook in their own juices and become especially tender and full of flavour. Vitamins, minerals and flavours are preserved. Even steaks are perfect for sous vide cooking. If you would like to prepare a 3cm (1.2") thick fillet steak, let it sit in a vacuum bag at 55-62°C for about 95 minutes in a water bath. Then sauté in the pan for 10-15 seconds on each side – simply irresistible.
The ideal complement: The Caso vacuum sealer – food stays fresh for up to 8 times longer.
• Sealed with double welded seam (30cm (11.8") wide) for even more security.
• Vacuum regulation with stop button.
• Adjustable welding time – ideal also for moist foods.
• Easy and safe to use.
• 10 bags included (20 x 30cm (7.9" x 11.8")) and a vacuum tube.
Made of sturdy ABS plastic with a high-quality stainless steel front. Size (W x H x D): 39 x 9 x 17.3cm (15.4" x 3.5" x 6.8"). Weight: 1.9kg (4.2 lbs). 120cm (3.9 ft) cable for 230V/120W.