Restaurant at home: Electrolux presents the Sous Vide oven

Do you ever wonder why gourmet restaurants have such delicious and succulent meals? The secret is in the Sous Vide, the professional cooking method. Electrolux introduces the CombiSteam Sous Vide oven in your kitchen. You’ll discover the true flavor of familiar foods for the first time. What is Sous Vide?

What is Sous Vide?

Sous Vide is a cooking method used by professional chefs that involves vacuum sealing all the ingredients and then cooking them in water or steam at low temperatures 60-90°C . The more you cook without coming into contact with air, the richer and more intense the taste. They also retain the maximum amount of natural juices, minerals and vitamins. Sous Vide technology is ideal for all products: fish, seafood, beef, pork, veal, vegetables, sauces, fruits – always with perfect results.

Vacuumizing can also be used to keep food in the refrigerator longer while preserving its flavor and eliminating the risk of drying it out. No bacteria gets on the sealed products, which means they do not spoil. In addition, vacuum-packed food can be placed more compactly.

The expertise of professionals in your kitchen

With 90 years of experience working with professional chefs, Electrolux knows that Michelin-starred restaurants are looking for unique combinations of ingredients to surprise their guests first. But no less important is the technology that allows you to realize your most daring culinary fantasies.

Just like professionals, you can achieve great results at home. The CombiSteam oven and VacSealer vacuum packer, which form a single system, are everything you need for unparalleled Sous Vide cooking.

Simply place the product in the VacSealer and place it in the VacSealer drawer – the air is evacuated and the bag is safely sealed. Then you simply cook the food in the oven with the steam by selecting the cooking time. You can select the temperature inside the oven to within a degree.

The oven already has a number of preprogrammed recipes especially for steaming at low temperatures, vacuum-packed. All the recipes are described in detail with step-by-step instructions. You’ll also find the menu to help you choose the right settings and how long to cook a dish. It also enables you to have precise control over the cooking process, from the beginning to the serving.

The color display will always tell you how much time is left until the end of the cooking process, and other process parameters. And changing settings and parameters is as easy as touch screen operation and as intuitive as smart phone display.

Vacuum sealing, steam cooking and low temperature processing keep food juicy, tasty and full of flavor with strong aromas of spices, marinades and other flavorings.

The benefits of Sous Vide technology:

• No evaporation of odor or moisture – it makes food tastier and juicier weight loss 5-10% instead of 20% .
• The texture is more delicate because of the long, but even cooking process.
• Preserves nutrients, juices and vitamins
• Spices, herbs and other flavors remain fragrant
• Risk of overcooking reduced due to low cooking temperatures
• Time saving – food can easily be prepared in advance and sealed in vacuum bags without losing flavor or shape. Keeps food longer without air contact.

CombiSteam Sous Vide ovens became available in December 2013.

Model number and retail price:

EOB8956VAX oven, 55,990r.

Vacuum Packaging Machine EVD29900AX, 149,990p.