Sous-vide is a cooking method where meat, fish, or vegetables are gently prepared in a water bath at a consistently low temperature, typically between 45 and 85 degrees Celsius. The raw ingredients are first sealed in a vacuum bag with herbs and spices. This prevents any liquid from escaping, resulting in food that is juicy, tender, flavorful, and perfectly cooked with a 100 percent success guarantee. It can be attached to standard household pots or containers, features a user-friendly menu, cooking time programming, automatic shut-off, high precision, and temperature stability of ± 0.1°C (at 60°C), an alarm for overheating and low water levels, and is easy to clean and space-saving for storage.