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Sous Vide Supreme Water Oven, SVS10LS
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- 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 11.2 Liters of water.Interior Dimensions- 6.75 inches H, 9.75 inches W, 12.5 inches L, Max water bath depth 7 inches
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The award-winning SousVide Supreme is the world’s first water oven designed to make the gourmet sous vide cooking technique easy and affordable. Sous vide cooking locks in the juices and flavor and preserves the nutritional quality of the food. The result is incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button.
Why SousVide Supreme:
- 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.
- 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
- Model: SVS-10LS
- Water bath: single
- Total Volume: 11.2 liters (2.96 gallons)
- Max Cooking Capacity:
11.2 liters (2.96 gallons)
- 110-120 volt
- 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)
- Overall: 11.4x14.2x11.4 inches
- Bath: 9.9x12.6x6.8 inches
- Weight: 13 pounds
- Displays to 1 minute resolution
- Settings variable 0 min to 99 hr
- Cycle end audible repeating beep
The Simple Steps of Sous Vide Cooking
SousVide Supreme 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 food with your favorite herbs and spices.
Vacuum seal foods in a food-grade cooking pouch.
Drop the sealed pouch into the water oven. Temperature is precisely controlled so food will not overcook.
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.
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.
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.
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 capacity|| |
20 four-ounce portions of food
12 four-ounce portions of food
|Dimensions & Weight||11.4x11.4x14.2 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)
Stainless steel shell with brushed stainless finish
Stainless steel lid
Coated steel shell available in 2 colors:
black and red.
Polished aluminum lid.
160 customer reviews
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The same applies for everything else. I despise dry chicken breast so much that I NEVER order chicken breast in a restaurant for fear of that dry, choking texture that is so typical of commercially prepared chicken breast meat. With this water oven, I've determined that 145F boneless, skinless chicken breasts is nearly perfect, especially with a 1 minute sear on each side afterward. Every time, they come out juicy and easy to eat.
The interface was extremely easy to use and I'd made my first meal before I ever read the instruction manual. It really is as easy as pressing the Set Temp button, toggling the up or down buttons to move to your desired temp, then pressing the Start button. The timer works independently of the water oven. By that, I mean that it doesn't control when the oven turns on or off; it is just a convenient way of timing your cooking.
This was one of the most expensive appliances I've ever bought and I consider it more useful than my oven. I anticipate using it a lot and will certainly get my money's worth. We actually prefer to dine in with something sous vide rather than go out to eat...how many kitchen appliances can honestly say that?
Easy to use - while most practitioners of sous vide are likely obsessed with cooking, I can easily give a temperature to my wife (who is disinterested in cooking) and she can produce great results. I use 140 F for chicken, 133 F for beef, and 146 F for eggs (1 hour on the eggs).
Easy to clean - just pour out the water. I hit it up with Windex occasionally as well. Obviously, do not immerse the appliance.
Accurate - according to my thermapen, this thing is within a degree of what I've set it to when it's up and running. The display on the front shows the small variations in temperature occurring.
Reasonable size - Yeah, it's kinda big, but, I use it more than my oven, which is much bigger.
Notes on all of the above: you can do sous vide without this water oven, probably even do it better with immersion circulators, can do it cheaper using a cooler, or a PID controller - however, this is easier to use and easier to clean than those options, it's also has a great internal/external size ratio. It doesn't look out of place on a countertop, which is where I store mine, whereas a beer cooler, rice-cooker/PID controller or immersion circulator likely would.
Has overtemp protection. I feared I had killed it one time when I powered it on when it was empty. There was a burning electronic smell through my kitchen. However, an hour later when I dared to try to turn it on again, it worked just fine. Has continued to work fine for the 9 months that followed.
Spectacular service - you get an English speaking person if you call on the phone, you get same-day responses via email (same hour on Sunday for me). I haven't had better luck with any other company contacting their tech support.
It takes a long time for the power button to engage.
Flat foods (I pre-cook taco meat, vacuum seal it, flatten and freeze, and reheat in water oven - it's great for that kind of thing) and very large items can cause the oven to "cycle" - to cause it to think that it has gone so far away from the proper temperature that it needs to approach that temperature from scratch. I normally wouldn't care about this, the temp isn't actually varying all that much, but, when it happens all-night-long, and beeps every time it comes out of the warm-up phase, it becomes annoying.
The silicone seal between the water bowl and the chassis is both ugly and poorly made. My unit was "leaking", just as some other people had mentioned, but, it seemed clear to me that this seal was the problem - it only leaked when it was hot, which, is to say, when there was condensate at the lid level. This condensate accumulates at the edges of the bowl and, if not gasketed correctly, leaks out. Easy solution: reseal the unit. Purchased non-toxic silicone sealer, and was able to easily reseal this seam. Used this stuff: Dap 00688 Household Waterproof Adhesive Sealant, 100% Silicone, 2.8-Ounce Tube
I don't know of a better solution at this time. It does an incredible job on meats, and has minor foibles. I've been able to cook an entire turkey breast in it (the challenge was with sealing it, not fitting it in the machine), which was adored by everyone at a pre-thanksgiving gathering, and have had some of the best steaks of my life from it. Eggs are transformed into a spreadable gel, exceptional over buttered toast. It has great utility in reheating foods as well, bringing them up to a temperature to kill pathogens, without over-heating them.
This being said, while pressing the button and letting it go is easy, the devil is in the details (which are the responsibility of the cook). I heavily lean on Douglas Baldwin's pasteurization tables for poultry - to fail to do so is to ask for food-borne illness. Most recipes require deconstruction to utilize sous vide in a meaningful way. Vegetables and meat do not cook at the same temperatures, so, that really complicates things.
I would definitely purchase this item again. I'd probably pay more for a unit that had the issues listed above fixed, but, there's no competition in this market apparently, and, what _is_ being offered isn't bad.
But lately my unit has started to leak during the cooking. I think that water is condensing on the lid and rolling onto the top of the vessel. For some reason the top perimeter of the lid is sloped toward the outside, rather than inside so the condensation could flow back to the water bath. So the condensate collects against the stainless bowl and the plastic jacket. Whatever seal there once was is now deteriorated to the point of letting water into the interior of the unit so it leaks out the bottom. Probably not a good thing. In a two hour cooking session I have a puddle the size of a quarter, before you remove the top which results in multiple quarter sized puddles. In twelve hour session you have a puddle the size of two dinner plates. I've moved my Sous Vide Supreme to the garage which can tolerate the water better.