What is SousVide?

It lets you cook to perfection because it gives you absolute control.


The food is vacuum sealed in a bag, with any additional flavourings and marinades. Then it is cooked at a relatively low temperature, with precisely controlled steam heat.


There's no loss of flavour or moistness whatsoever - it's all sealed in. So when you are using top quality fresh fish and tender meats, you can be sure you are achieving the best possible texture and flavour, every time.

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Why cook with SousVide?

Guaranteed success with precise controlled cooking that's always right, every time.

Retains flavour and nutrition compared to traditional cooking.

Reduces shrinkage from gentle, low temperature cooking.

Flexible option to add finishing touches before serving.

Vacuum sealing makes easy storage of food at any stage of the process.

Cook any dishes like a professional, in a fully equipped kitchen.

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Food cooked using the vacuum-sealed, lower temperature SousVide technique is tastier and healthier. You can cook with absolute purity, sealing in all the aromas, taste and nutrients within the vacuum, then applying gentle steam heat to cook delicious dishes.


Clean, chop and season the ingredients.


Seal all the flavours in the PrecisionVac™ SousVide sealer drawer.


Place in the oven and select the SousVide function.

Step 4

Plate and present.


For an example recipe using SousVide, view here.

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