Sous-Vide Cooking

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(Left) Electrolux’s new convection single wall oven offers a different method it calls “air sous-vide”. The oven circulates air instead of water around the food that has been vacuum-sealed in a pouch. The oven uses precisely controlled low temperatures—between 100 to 205 degrees Fahrenheit.
(Below) Miele’s sous-vide system consists of their new vaccum-sealing drawer that may be installed directly beneath their wall steam oven, so the two form the perfect team. The vacuum-sealing drawer enables the user to control the sealing level and duration, which depends on the type of food.