Sous Vide Cooker, 1800W Thermal Immersion Circulator with Accurate Temperature Control, Timer, Stainless Steel, LED Digital Display, IPX7 Waterproof

Introducing the Low Temperature Slow Cooker, designed for precise and versatile cooking. This slow cooker operates at a minimum temperature of room temperature, with a maximum of 95 ℃ and an impressive temperature stability of ±0.01℃. With a powerful 1800W, it features a circulation pump capable of handling up to 11 liters, making it perfect for various recipes. Weighing only 1.9kg and measuring 17*34cm, it is compact and easy to store. Recipe suggestions include: Steak at 132°F/55.5°C for 6 hours, Salmon at 110°F/43°C for 30-45 minutes, Chicken at 140°F/60°C for 30 minutes, and Eggs at 140°F/60°C for 10 minutes. The package includes one Low Temperature Slow Cooker.

• Precision Cooking for Tender and Juicy Meals: This sous vide cooker allows you to control the cooking temperature from 32°F to 203°F, ensuring your food is heated to a consistent temperature and retaining its moisture. Perfect for cooking meat to achieve that juicy, flavorful result. Recommended recipes include a variety of protein dishes.
• Rapid Heating for Efficiency: The sous vide device heats water quickly, maintaining a stable temperature throughout the cooking process. Improved circulation capabilities allow it to accommodate larger water baths, enabling you to cook multiple items at once without sacrificing quality.
• User-Friendly Design: Adjust the cooking temperature and time easily using the LCD screen. Just set your desired numbers, and you're ready to begin your cooking experience.
• Safe and Quiet Operation: Simply attach the device to any pot filled with water using the large clip on the back. It includes important safety features like a low water warning that automatically shuts off the unit to prevent damage. Enjoy a quiet cooking experience that won't disturb your household.
• Cooking Temperature Reference: For perfect results, cook steak at 132°F for 6 hours, salmon at 110°F for 30-45 minutes, chicken at 140°F for 30 minutes, and eggs at 140°F for 10 minutes.