Pan-cooked steaks lose up to 40% of their volume as it dries out, but a steak cooked with the Sous Vide method holds its volume, moisture and retains its savory flavors.  The results? Perfectly cooked steaks with natural juices. Your own beef, chicken or vegetable broths cooked right in the water bath, no bags required. The ideal, unbroken soft poached egg. Creamy, uncurdled custards and sauces without the tedious stirring. There are so many savory and sweet possibilities that you can create a restaurant-quality meal every night of the week!

• Cook steaks, vegetables and more with restaurant-quality precision
• Eliminates overcooking with temperature and time controls
• Easy-to-read sensor-touch control buttons and LED display
• 8-qt. capacity holds a variety of ingredients
• Magnetic-driven water circulation system
• Temperature setting ranges from 104 — 194° F
• Time range from 10 minutes to 72 hours
• 700 watts