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Sous Vide Supreme Demi Water Oven, Black, SVD-00101
Capacity | 8.7 Liters |
Wattage | 550 watts |
Voltage | 220 Volts |
Item Weight | 12.13 Pounds |
Brand | TELLIER |
About this item
- Provides an easy way to prepare gourmet meals
- Silent operation and push-button convenience
- Temperature control keeps water within one degree of its ideal setting
- Temperature can be held for hours or days
- Holds 8.7 Liters of water
Customer ratings by feature
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Price | Currently unavailable. | $210.00$210.00 | -14% $59.77$59.77 List: $69.77 | -32% $101.99$101.99 List: $149.00 | $249.95$249.95 | $154.99$154.99 |
Delivery | — | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 |
Customer Ratings | ||||||
Easy to use | 4.9 | 3.9 | 4.4 | 4.5 | 4.5 | 4.8 |
Temperature Control | — | 2.3 | 4.1 | 4.6 | 4.2 | 4.0 |
Accuracy | 4.5 | 4.4 | 4.2 | — | — | — |
Sold By | — | Mixtea360 | ZHANGLINCHENGNIU | Amazon.com | Amazon.com | LLeTour |
material | Stainless Steel | — | Stainless Steel | Plastic | Stainless Steel | Stainless Steel |
capacity | 8.7 liters | 8 liters | 15 liters | 12 liters | 40 liters | 8 quarts |
control method | touch | remote, application | touch | touch | application | touch |
lower temperature rate | 86 degrees fahrenheit | 77 degrees fahrenheit | — | — | — | 104 degrees fahrenheit |
voltage | 220 volts | 120 volts | 120 volts | — | — | 120 volts |
wattage | 550 watts | 700 watts | 1000 watts | 800 watts | 1100 watts | 700 watts |
weight | 12.13 pounds | — | — | 1.52 pounds | 0.67 kilograms | — |
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Product guides and documents
Product information
Capacity | 8.7 Liters |
---|---|
Wattage | 550 watts |
Voltage | 220 Volts |
Item Weight | 12.13 Pounds |
Brand | TELLIER |
Material | Stainless Steel |
Color | Black |
Control Method | Touch |
Lower Temperature Rating | 86 Degrees Fahrenheit |
Product Dimensions | 13 x 11 x 11.3 inches |
Item Weight | 12.13 pounds |
Manufacturer | Sous Vide |
ASIN | B004CNT3M2 |
Item model number | SVS09L |
Customer Reviews |
4.1 out of 5 stars |
Best Sellers Rank | #592,546 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #326 in Sous Vide Machines |
Is Discontinued By Manufacturer | No |
Date First Available | November 16, 2010 |
Warranty & Support
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Product Description
SousVide Supreme Demi
The new compact SousVide Supreme Demi offers the same unparalleled cooking convenience of the original SousVide Supreme water oven but in a smaller appliance. With hands-off cooking that is gentle and forgiving, the Demi makes it easy to have meals ready in minutes at the end of the day. Everyone - from the accomplished cook to the rank novice - can turn out gourmet quality meals with minimal preparation time. It’s as easy as heating water! Just season your dish, vacuum-seal in food-grade pouches, simmer in the Demi water bath, sear or sauce your dish if desired, and serve.
Why SousVide Supreme Demi:
- Hands-off, time-saving meal preparation. Just set it and walk away.
- Easy and foolproof. Never overcook a meal again. Perfect results, every time.
- Gourmet taste. Capture the full, TRUE flavor of foods.
- Saves you money. Tenderizes inexpensive cuts.
- Added nutritional value. Natural juices and nutrients are retained in the food-safe vacuum seal bag.
- Easy clean-up. No messy pots and pans. Just empty and wipe down the interior with a soft cloth.
- Energy-efficient, silent operation. Uses energy equivalent to a 60W light bulb once at target temperature.
Features:
- Sleek all-in-one design
- Precise temperature control to 1 degree Fahrenheit (0.5 degrees Celsius)
- Energy efficient engineering
- Quiet operation
- Push button simplicity
- Lid doubles as drip tray for pouch transport
- Universal food pouch rack for easy positioning of cooking pouches
- Counter-worthy style in a small footprint (about the size of a bread maker
Specifications:
- Model: SVS09L
- Water bath: single
- Total Volume: 11.2 liters (2.96 gallons)
- Max Cooking Capacity:
8.7 liters (2.3 gallons) - 110-120 volt
Temperature:
- Display: Digital LED
- Adjustable in increments of 1°F (0.5°C)
- Range: 86°F to 210°F
(30° to 99°C) - Precision: 1°F (0.5°C)
Dimensions (WxDxH):
- Overall: 11.3 x 10.96 x 12.99 inches
29 x 32 x 31 centimeters - Weight: 9.8 pounds
(4.4 kilograms)
Timer:
- Displays to 1 minute resolution
- Settings variable 0 min to 99 hr
- Cycle end audible repeating beep
- Timer does not turn machine off
The Simple Steps of Sous Vide Cooking
SousVide Supreme Demi makes it easy to prepare gourmet meals in under 30 minutes hands-on time, all with incredible flavors and nutritional benefits. Sous vide cooking requires no skill—the water oven does most of the work itself with only a few steps that even a beginner can master:
Season
Season food with your favorite herbs and spices.
Seal
Vacuum seal foods in a food-grade cooking pouch.
Simmer
Drop the sealed pouch into the water oven. Temperature is precisely controlled so food will not overcook.
Serve
Plate directly from the pouch or for a golden brown crisp exterior, sear briefly.
Make Nutritious and Mouthwatering Delicious Meals at The Push of Button
What’s exciting about the sous vide method is that it is a unique way of cooking that yields different and better results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.
Cooking sous vide offers many benefits:
Incredible Taste
Natural flavor and juices are infused into the food while in the cooking pouch resulting in incomparable taste and texture.
Convenience and Foolproof Results
Anyone can now cook food to perfection, and the minimal hands-on cooking saves time. Like your own personal chef, the SousVide Supreme cooks during the workday or overnight, freeing you to do other things.
Maximum Nutrition
Beneficial nutrients found in food are retained in the pouches, instead of being lost in steam, discarded in cooking liquid or left in the pan, as happens in traditional cooking methods.
Product FAQs
What equipment do you need to cook sous vide?
In order to maintain the precise control of temperature, sous vide cooking requires a tightly temperature-controlled water bath and a means to vacuum seal the foods to be cooked. One of the easiest ways to cook sous vide is using a self-contained water oven, such as the SousVide Supreme, which allows you to set the temperature and let it do the cooking for you with no monitoring required. The key is accuracy and the SousVide Supreme offers technology that maintains constant temperatures within +-0.5 degree C or 1 degree F. To seal foods for sous vide cooking requires nothing more than a common kitchen vacuum sealer and food grade plastic vacuum seal pouches, approved for cooking.
Can I buy replacement bags for the SousVide Supreme Vacuum Sealer?
Absolutely. Cooking pouches are available in, 1-quart/.95-liter or 1-gallon/3.79-liter sizes, as well as pouch rolls that can be cut and sealed to your desired size. We also offer zip pouches, which can be used without a vacuum sealer, particularly useful for liquids or liquid-rich foods. All of our pouches have been third party tested and verified to be free of Bisphenol-A, lead, polyethylene and any phthalates, and to withstand and remain stable at high cooking temperatures for extended periods of time.
Will any other bags work with the SousVide Supreme Vacuum Sealer?
For the best quality sous vide cooking bag, we recommend using only the SousVide Supreme Vacuum Sealer bags. However, our system will also work with some other bags, such as those by Food Saver. Any bag used for sous vide cooking, however, should always be made of food grade plastic and approved for cooking.
What kind of foods can you cook sous vide?
All kinds! Any type of meat—such as beef, pork, lamb, game, or poultry—is ideal for sous vide. It works especially well with fish and seafood, ensuring that these delicate foods are not overcooked. Almost any vegetable can also be cooked sous vide with delicious results, as can eggs and many fruits. You can even use it to make custard-style ice cream base, béarnaise sauce, crème Anglaise, custards, cheese, yogurt, and even cakes. Just about anything that requires a precise temperature to cook can be a candidate for sous vide cooking.
How do you season food to be cooked?
The sous vide process locks in a food’s natural flavors and infuses the seasoning into the food which means seasoning can be lighter than with other methods. When applying seasonings, start with a light hand and work your way up. For example, you can experiment with fresh or dried herbs, seasoning blends, sliced lemons/ limes, and chilis.
How much food can you fit in the SousVide Supreme?
Generally speaking, the SousVide Supreme Demi holds approximately twelve 4 ounce portions of food. The amount of food that will fit comfortably into the water oven depends on the food in question. The general requirement is that the food pouch (es) should not completely cover the perforated grill on the bottom of the unit. Convection circulation of water through the grill holes and between pouches is important to maintaining constant temperature throughout the bath.
The pouch rack solves this problem by keeping the pouches up off the perforated grill and apart from each other as well as allowing you to cook a surprisingly large quantity of food. Insert the rack horizontally to hold up to four large (gallon) cooking pouches. The rack can also be removed to accommodate large food items, such as a 6-pound leg of lamb, beef or pork roast, or beef or pork tenderloin. The key here is to make certain that the water can flow freely around the pouches to ensure even cooking.
Can you cook an entire meal in a SousVide Supreme?
There are some one-pot meals and pasta meals that work in the SousVide Supreme we’re working to develop more. In general, vegetables require a higher temperature to soften and become tender than fish, poultry, or meat. Thus fish, meat, or poultry cooked at the same time as vegetables will be somewhat overcooked, as would be the case in a slow cooker. To cook them together, however, you can quickly sauté the vegetables in the skillet and then add them to the meat and cook at the lower temperature required by the meat, fish, or poultry in the SousVide Supreme.
Comparing the SousVide Supreme with the SousVide Supreme Demi
Both the original SousVide Supreme water oven and the new SousVide Supreme Demi are extremely easy to use and feature sleek contemporary countertop design.
Either SousVide Supreme unit will allow you to cook all your food to perfection with tenderness and flavor unlike you have ever experienced. The main differences are cooking capacity, footprint size and exterior finish.
The following comparison chart will help you to select which model is best for you.
SousVide Supreme SousVide Supreme Demi Cooking capacity20 four-ounce portions of food
12 four-ounce portions of food
Dimensions & Weight11.4x11.4x14.2 inches (HxWxL)
28.9x29.9x36.1 centimeters (HxWxL)
About the size of a bread machine.
13 pounds (5.9 kilograms)11.3x10.96x12.99 inches (HxWxL)
28.7x27.8x32.9 centimeters (HxWxL)
About the size of a Crock-Pot;.
9.8 pounds (4.4 kilograms) Exterior
Stainless steel shell with brushed stainless finish
Stainless steel lid
Coated steel shell available in 2 colors:
black and red.
Polished aluminum lid.
Interior
Stainless steel
Anodized aluminum
Working Capacity
3 gallons
11.2 liters
2.3 gallons
8.7 liters
Accessories included
- Detachable power cord
- Perforated bottom grill designed to generate thermal convection
- User Manual, recipe book, and cooking temperature and time chart
- Instructional DVD
- The Universal Pouch Rack, included to separate food pouches to maximize the number of portions the water oven will hold
- Insulating lid blanket
- Detachable power cord
- Perforated bottom grill designed to generate thermal convection
- User Manual, recipe book, and cooking temperature and time chart
- Instructional DVD
- The Universal Pouch Rack, included to separate food pouches during cooking time to maximize the number of portions the water oven will hold
For further product related questions please call one of our highly trained SousVide Supreme experts at 1-877-787-6836
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, flavor, performance, ease of use, and temperature of the sous vide machine. For example, they mention it works as advertised, makes cooking dinner so easy, and the temperature is perfect. They are also happy with the ease of cleaning.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the sous vide machine. They mention that it makes the best chicken in the world, and produces amazing meat every time. They also say that it's superior to regular cooking, and a nice appliance. Customers also say it helps them eat healthy, well-cooked food relatively easily, and that it foolproof cooking.
"...This is great, tall enough to accommodate chicken breasts, steaks, it turns out delicious food with great texture...." Read more
"...It enables me to prepare the most delicious, tender meats I've ever been able to serve...." Read more
"...When I am done, it takes only a few minutes to clean up. The meat is perfect, moist, full of flavor. I never bother to sear the meat...." Read more
"...Enter the Sous Vide Supreme. This helps us eat healthy, well cooked food relatively easily...." Read more
Customers are satisfied with the flavor of the sous vide machine. They mention that the beef is always perfect, juicy, and tender. The salmon comes out as delicious as any they have had in the finest restaurants. The steak is perfectly cooked, and the vegetables are awesome. The overall sous vide experience is excellent, and adds dimension to their cooking styles.
"...enough to accommodate chicken breasts, steaks, it turns out delicious food with great texture...." Read more
"...n't throw out the liquids left in the bag, as they give you a perfect base for a sauce you can make while the meat rests...." Read more
"...The meat is perfect, moist, full of flavor. I never bother to sear the meat...." Read more
"...I will say that the food comes out great...." Read more
Customers like the performance of the sous vide machine. They say it works well, does a good job, and is easy to use. Some say that the product works great in beef, pork, and chicken. Overall, most are happy with the performance and recommend it to others.
"...It always turns out perfectly.There is a learning curve to this appliance, and it will take a while to master it...." Read more
"...Even on my first trial on some Prime beef, it came out near perfect. Since then I have learned how to adjust my temps and times...." Read more
"...Almost cold and scientific. But the results are really impressive, and _always_ consistent...." Read more
"...baby back ribs, chicken, pork loin, pork chops vegetables and all come out perfect. However my absolute favorite thing to make is a flat iron steak...." Read more
Customers find the sous vide machine easy to use. They say the lid acts as a tray to carry the bags over to where they are going. They also say that the preparation is simple, making cooking dinner so easy. They mention that the process is amazing and that the sousvide has made that chore much less stressful.
"...put them in, and wander off to do other things, it's one of the simplest cooking methods I've ever come across...." Read more
"...And it's so easy you could train a monkey to use it. Just don't tell your dinner guests! Everyone ohhs and ahhs when they are served "Sous Vide"." Read more
"...It does not take long to perfect. Also cooks veggies, fish and anything you can imagine! Good luck to all those purchasing you will be very happy!" Read more
"...It is great for every type of meat I have tried. Easy to use and always easy to clean and put away...." Read more
Customers are satisfied with the temperature of the sous vide machine. They mention that it has a lid that keeps the temperature perfect, it comes to temperature pretty fast, and it uses thermal convection to circulate the water. The unit controls the temperature within a degree or so, and there is no evaporation during the cooking process.
"...the recipe manual is short, a few get started recipes. It came to temperature pretty fast...." Read more
"+maintains temperature well-very flimsy build-very overpriced-not practical..." Read more
"...It heats water up pretty quickly; I'm guessing about 10-15 minutes, though that will vary based on how much food you put in / if it's frozen / etc...." Read more
"...cooks the entire steak, fish, chicken etc because it uses the perfect temperature to cook the entire meat so that it is completely balanced every..." Read more
Customers find the cleaning process of the sous vide machine to be easy. They mention that the non-stick interior makes cleanup quick and easy. Additionally, they say the water bath prevents the machine from getting dirty.
"...When I am done, it takes only a few minutes to clean up. The meat is perfect, moist, full of flavor. I never bother to sear the meat...." Read more
"...Cleanup is a breeze; it's basically a water bath so it doesn't get dirty unless something leaks from one of your bags...." Read more
"...Easy to use and always easy to clean and put away. I like it better than the stick sous vied heaters because it has a lid and keeps the temp perfect...." Read more
"...Baby back ribs are awesome and the bone comes out really clean. Not to mention the pulled pork...wow...." Read more
Customers are mixed about the value of the sous vide machine. Some mention it can definitely reduce grocery and eating-out expenses, and helps them eat healthy, well-cooked food relatively easily. However, others say that it's pricey, but 100% worth it if you enjoy cooking and want fun.
"+maintains temperature well-very flimsy build-very overpriced-not practical..." Read more
"...Enter the Sous Vide Supreme. This helps us eat healthy, well cooked food relatively easily...." Read more
"...This is a very expensive item. I would think they would have been more interested in standing behind it...." Read more
"...Plus, the portable units are not necessarily inexpensive. The Sous Vide Supreme Demi unit has no moving parts and is totally quiet...." Read more
Customers are mixed about the build quality of the sous vide machine. Some mention it's a very solidly built unit, while others say it'll start to fail after the first few years. The interior finish is not holding up well, and the device reeks of thin-gauge pressed aluminum.
"...The Demi is a very solidly built unit, about the size of a large crock pot...." Read more
"...The whole device - made in China - reeks of thin-gauge pressed aluminum. A heavy stainless or chrome-trimmed version would be nice...." Read more
"...way,it just cooks away merrily for 12 hours or so and you get a nice thick yogurt!" Read more
"...We paid over $250 so expected it to last. The interior finish is not holding up well and started to fail after the first few years...." Read more
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Top reviews from the United States
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According to my thermometer it was within a degree of what the display read. the recipe manual is short, a few get started recipes. It came to temperature pretty fast.
Along with the machine came a bottom flat rack to keep food off the bottom, and an upright rack. The upright rack only has three slots, which I found very odd. For couples, families etc, I would have thought four would be the default, there was certainly room enough in the machine. Happily I had the four slot rack from the smaller machine and it worked fine.
Steak, at 135 degrees for 3 hours, and a one minute on each side sear in butter, came out butter tender and perfectly pink. Online instructions show that the temp can be varied for rare, med rare, med, and well done. There is no insert, the machine is one unit, so you have to tip the entire machine over to empty the water, it can be a little heavy and I found using a measuring cup to get most of it out worked well.
Fish, chicken, steak, all amazing. We season our meat when we buy it, seal it with the vacuum sealer, then freeze. All we have to do is put them in the fridge to thaw the day before, turn on the machine, get the water to temp, put them in, and wander off to do other things, it's one of the simplest cooking methods I've ever come across. I also like to poach chicken in advance and then I have chicken to use the rest of the week, from chicken pot pie to chicken salad to king ranch casserole. The chicken is perfectly juicy and ready for whatever I want to use it for.
I have cooked all different types and cuts of poultry, beef, lamb, pork (including wild boar), venison, etc. It always turns out perfectly.
There is a learning curve to this appliance, and it will take a while to master it. But once you have figured out both your particular oven and your own tastes, you'll find it invaluable.
I have a couple of books about sous vide cooking, but I think it's easier to just look online, where you can get several versions of recipes, then combine to make your own (at least that's how I cook!).
I have an older FoodSaver that I use to prepare the food, sealing in whatever herbs or spices I want. If you need a little extra fat (like with a turkey breast, etc.), just add in a tablespoon or so of butter or duck fat. Occasionally I season and seal up the raw food items, then freeze them. After thawing in the fridge, they can be put right into the sous vide oven the next day.
The demi size works great for the two of us, but you might want to size up if you have a larger family. I keep mine right out on the counter near the sink, so I don't have to haul it too far to fill. I like to fill it to the minimum level, then top it off, using a pitcher, once I have the food inside.
Some of the best things I've made in this oven include steaks (perfect medium rare ribeyes, prime or wagyu--be sure to pat dry & sear afterwards), bone-in turkey breast (seasoned with dry rub), lamb loin chops (again--perfect medium rare, after an overnight marinade), bone-in pork loin (brined & seasoned), duck confit, the list goes on!
Everything will need to be either seared, broiled briefly, or torched for your Maillard reaction, but that just takes a minute or so. Don't throw out the liquids left in the bag, as they give you a perfect base for a sauce you can make while the meat rests.
The only things I haven't been completely happy with are beef short ribs (weird texture), bison sirloin (just not juicy), & steaks less than prime (that is probably just us--we love some tender beef).
I do recommend that you also purchase the rack that fits inside the oven--that's really necessary to help arrange food so the water can be all around it as it cooks. I didn't know and ended up ordering one from the Sous Vide Supreme website.
I love to cook, and I love the results I can get with this appliance. And it's so easy you could train a monkey to use it. Just don't tell your dinner guests! Everyone ohhs and ahhs when they are served "Sous Vide".
Even on my first trial on some Prime beef, it came out near perfect. Since then I have learned how to adjust my temps and times. What I love most, is that I can take my meat out of there freezer and let it cook away until time to eat. When I am done, it takes only a few minutes to clean up. The meat is perfect, moist, full of flavor. I never bother to sear the meat.
As an old man whose wife can no longer save me from myself in the kitchen because she is in memory care, this is such a better way to go. Mind you, my wife would have screamed about the cost, but, for once at 70++ years old, I am the boss of my own house, except of course, when our daughters and/or grand-daughters show up. Then, it seems, i too am heading toward mental feebleness, even with a D.Min. and Ph.D.!
Top reviews from other countries
So far we have cooked Pork Chops , Chicken Thighs , Joint of Gammon a Topside of Beef , Carrots everything turned out with lots of flavour and so tender.
One thing I saw on the TV the other day was a cooking programme it was from the Raymond Blanc Kitchen as the camera panned round I saw a SousVide Supreme although on this episode they did not use it .
My best success was the gammon gave it a light coating of maple syrup it came out so tender but firm to carve great flavour after we had it for our a main meal and letting it get cold I carved thin slices for sandwiches so much better and that shop brought ham .
In conclusion we are still on a learning curve but so far so good ,
I am so glad we brought the demi it is just right size for us