Russell Hobbs Sous Vide 25630-56
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A specialized stationary device designed for sous-vide cooking, which involves long-term (up to several days) cooking of vacuum-packed meat or vegetables in water at a relatively low temperature (about 60 °C). The model is equipped with a working bowl with a volume of 6.5 liters, which has a reliable ceramic coating. Ceramic protects the container from burning, does not scratch or release harmful substances when heated or damaged, therefore it is an perfect material for cooking.
The device itself is controlled by a panel with electronic buttons, which are located at the bottom of the front surface of the case. Between them is a small LED display that provides an intuitive mode setting and highlights the parameters of the current programme. Russell Hobbs Sous Vide 25630-56 has a 350 W power and a keep warm function, thanks to which already cooked ingredients will be kept warm for up to 240 minutes.
With the help of special clamps, the lid hermetically closes the contents of the tank, and at the end of the cycle it can be removed and washed under the tap or in the dishwasher. To automatically start cooking at a certain time, a delayed start timer is designed, and to automatically stop the device, there is an auto-off option, so that the user does not need to monitor the operation of the device, everything is extremely automated.
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Stationary sous vide with large bowl
Stationary sous vide Russell Hobbs Sous Vide 25630-56 is a multifunctional appliance with a 3 way cooking bowl. The device can cook in the classic multicooker mode, by the method of low-temperature cooking in vacuum packaging and with the control of the readiness of the dish using the complete temperature probe (thermal probe). The model has an oval shape and is equipped with side handles for moving, fastening folding brackets-holders of a removable glass cover, a thermostat and a heating element with a power of 350 W. Inside the device there is a large bowl with handles with a capacity of 6.5 liters with a ceramic non-stick coating. Control is carried out by push-button switches on an external panel located at the bottom of the case, and a small built-in display allows you to follow all stages of work.
In slow heat and sous vide modes
Slow cooking for a long time better preserves the structure and vitamin composition, making food more useful and healthy. This mode allows you to stew, simmer and bake dishes at a low temperature with a minimum use of fat, so that the dishes do not burn and turn out soft and juicy. In sous vide mode, cooking is done in water that fills the bowl halfway. Pre-prepared ingredients (portions of meat, fish, vegetables and spices) are placed in a sealed plastic bag and placed between the racks of a special metal stand. The process temperature varies from 55 to 80 °C, and the cooking time can be several hours. This method of cooking allows you not to lose a single drop of the liquid of the original products, completely preserving the juice and aroma of all the ingredients of the dish.
In thermal control mode
Operation in temperature control mode allows you to use a wired probe with a temperature sensor that is connected to an electronic control panel. After the lid is tightly closed and fixed, the probe is immersed into the dish through a special hole in the lid. Thus, you can monitor not just the temperature in the container, but receive accurate real-time information about the degree of readiness of the products. Knowing the optimal temperature of the finished dish, you can stop cooking in time, preventing overcooking and digestion of food. The built-in timer allows you to set the automatic shutdown time of the appliance, delay the start of one of the 3 cooking programs, or set the duration of maintaining the temperature of the finished dish (up to 240 minutes).
