Zwilling Enfingy Sous Vide

Your food is going bathing and it’ll love it: Sous-vide cooking is really easy with the ZWILLING ENFINIGY sous-vide stick. Sous-vide cooking or vacuum cooking is traditionally cooking meat or fish, but also vegetables or fruit?in a water bath. Everything is safely packed in a vacuum bag. The optimal cooking temperature for the respective food is maintained over the entire cooking period, which enables particularly gentle and even cooking. The compact and handy ZWILLING ENFINIGY sous-vide stick not only takes control of the water temperature and cooking time, but is also easy to use: The desired temperature and cooking time are simply set on the LED touch display. Thanks to the small temperature steps of 0.5 °C and an accuracy of +/- 0.1 °C– 0.2 °C between 40– 70 °C, you can set the sous-vide cooker extremely precisely. While you concentrate on other tasks in the kitchen, the timer function keeps an eye on the cooking time. After this time has elapsed, the stick gives an acoustic signal and stops automatically. And if you want to eat a little later or your guests are late, no problem! Simply leave the food in the water bath at the set temperature. The cooking point does not change and remains perfect. Voilà, sous-vide is so easy!

• Intuitive LED touch display with integrated display for temperature and timer
• Precise temperature setting from 0 °C to 90 °C in 0.5 °C steps
• High temperature stability of +/- 0.1 °C – 0.2 °C in the range of 40 °C – 70 °C
• Timer function from 0 to 99:59 hours in 1-minute increments / acoustic signal after the time expires and stick stops automatically
• 1200 watts for particularly fast heating of the water
• Integrated bracket for fixing pots or containers
• Maximum safety thanks to IPX7 certification
• Stainless steel heater with heat-resistant plastic component on the underside to avoid scratching the pot
• Cable length 1.25 m
• 3 Year Warranty

Why sous-vide cooking?

Never miss the perfect cooking point: The sous-vide stick heats the water to exactly the temperature that the food must have in order to reach the desired cooking level. Whether it’s meat or fish, you get completely uniform cooking results from the edge to the core.

Less time management

Sous-vide has another decisive advantage: Less time management in the kitchen. Once the minimum cooking time has elapsed, the food can remain in the water bath at the set temperature, as it does not cook beyond the desired cooking point. This gives you the flexibility to decide exactly when to serve.

Cooking in its own flavour

Vacuum-packed, all flavours are trapped in the bag and do not evaporate into the air or water. Sous-vide gives you a more intense taste experience, whether you are preparing meat, fish or vegetables.