Sous-vide garing Steba SV2 10 L 1200 W zwart roestvrij staal

The Steba SV2 Sous Vide Cooker combines a 10 L stainless steel housing with a 1200 W heating element to deliver precise low-temperature cooking. Designed for controlled water circulation and exact electronic temperature regulation up to 99ºC, this sous-vide immersion cooker maintains consistent results for up to 40 portions while preserving flavors, textures and shapes of ingredients. The unit features an illuminated LCD display that shows the selected temperature, current temperature and timer.

Advantages

The Steba SV2 offers accurate temperature control with a maximum deviation of 0.5ºC and efficient water circulation to ensure even cooking. Its stainless steel construction provides easy cleaning and durability, while the illuminated LCD provides clear readout of temperature and timer settings. With a 10 L capacity and 1200 W power the device is suitable for multiple portions and routine sous‑vide preparations.

Suitable for

• Home chefs preparing sous‑vide meat, fish and vegetables
• Small catering or batch cooking for up to 40 portions
• Precision cooking and low‑temperature recipe execution

Key specifications

• Capacity: 10 L
• Power: 1200 W
• Temperature control: electronic, up to 99ºC (±0.5ºC accuracy)
• Display: illuminated LCD (selected temp, current temp, timer)
• Housing material: stainless steel
• Product colour: Black, Stainless steel
• Weight: 4.5 kg
• Dimensions (W×D×H): 380 × 220 × 250 mm

How to use

Fill a suitable container with water and attach the Steba SV2 unit according to the manufacturer’s instructions so the circulator is secure and water can flow freely. Set the desired temperature on the illuminated LCD and start the device; wait until the target temperature is reached. Place food in vacuum or sealed bags and submerge them fully, ensuring even water circulation around the bags. Use the timer function to monitor cooking time and remove items when the programmed time is complete. After use, switch off and allow the unit to cool before cleaning.

Recommendations

For best results, vacuum-seal ingredients to prevent water ingress and set temperatures and times according to tested sous‑vide recipes. Regularly descale and clean the stainless steel housing and ensure adequate ventilation around the unit during operation.