Slow cooking is one of the healthiest methods of preparing meals. It consists in very slow cooking – up to 13 hours at a temperature of about 85 degrees Celsius. Sous vide (French in a vacuum) is a long-term cooking of vacuum-packed food at low temperatures – around 85C. Unique taste without losing taste and nutritional value, which is the case in the traditional cooking process.
Phosphate-free and gluten-free
The delicacy and tenderness of food
Longer shelf life thanks to the applied thermal treatment
Possibility to freeze food
Heating speed – only 20-25 minutes
Aluminum tray – convenience of heating, no need to dirty the dishes