G21 Trofeo 1200 W
G21 Trofeo 1200 W
The G21 Trofeo 1,200W Immersion Slow Cooker is a true master of sous-vide vacuum cooking. It is ready for everyday safe use and fine-tuned down to the smallest detail. The elegant body consists of two parts - the submersible part with the internal cooking spiral and the top part with electronics and a round touchscreen. To securely hang the G21 Trofeo sous-vide cooker on the edge of the cooking vessel, the immersion cooker is equipped with a sliding fixing clip. You can use the G21 Trofeo smart vacuum cooker for cooking at home or for preparing meals in a restaurant. It saves slow cooking time and works while you are busy doing something else. Even overnight or when you are away from home. Sous-vide cooking has already been used by restaurants that want to treat their guests to the best - perfectly juicy steaks or fragrant vegetables full of flavour and maximum nutrients and vitamins.
Key features of the G21 Trofeo 1200 W Sous vide cooker
- Elegant body with internal cooking spiral and touchscreen display
- Sliding fixing clip for secure hanging in the container
- Sous vide cooking = minimal changes in the food being cooked
- Maximum preservation of natural taste, aroma and texture
- Maintaining almost the same weight of raw materials
- Lower degradation of nutritional substances
- Easy to prepare - if you have the ingredients frozen, you just put the appropriate number of portions in a pot of water, where they are thawed and prepared sous-vide
- Longer shelf life of ingredients - freshly packed food can last up to five days in the fridge before cooking
Sous-vide cooking has become a symbol of perfection
Thanks to the sous-vide or vacuum cooking method, you can prepare delicate dishes that you would pay a lot more for even in the best restaurants. Wonderful juicy steak - when cooked in a vacuum, the meat will retain its wonderful natural texture and will be juicy and tender inside. Then you just finish them in the pan according to your taste. With sous-vide cooking, you have properly done steaks for sure. Sous-vide can be used for any kind of meat, be it poultry, pork, beef or fish. The vegetables will be tender and aromatic in taste and aroma even after preparation. You will no longer have to slice the "rotten" boiled egg and the fruity dessert will take you back to summer.
What is sous-vide cooking
Vacuum cooking or sous-vide cooking is slow cooking at temperatures below the boiling point. The ingredients for sous-vide cooking are wrapped in foil so that all the healthy substances, nutrients and vitamins, as well as the full intrinsic taste and aroma, are preserved and not destroyed by high temperatures. In slow sous-vide cooking there are only minimal changes to the food being cooked and its maximum natural flavour remains. Because the raw material is processed in leak-proof and sealed containers, there is no leaching into the water or evaporation of volatile sensory substances. This is also associated with low weight loss. The temperature is lower than other culinary treatments, resulting in less degradation of the nutritional content. Hermetic sealing without air access acts as a prevention against aerobic microorganisms that could destroy the food.
Power:
220-240 V / 50-60 Hz
Temperature accuracy:
± 0.1 °C
Maximum container volume:
30 l
Package weight:
1.75 kg
Specifications
Cooker type
Power outlet type
Features
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Colour
Features
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Colour
PENTA CZ s.r.o. Kosmetická 450, 387 11 Katovice, Czech Republic, [email protected]
Specifications can be changed without notice. Images are for illustrative purposes only.
