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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
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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.
Top customer reviews
First, the lid design is disappointing. It's a flimsy 1-ply piece of stamped stainless steel. For a tool intended to hold temperatures, it should really be insulated to give the most stable temperature possible while consuming the least energy -- and the SVS folks know this, as they've included an "insulating mat" with the lid. It's essentially a cheap piece of rubber like you'd find in a mousepad from 1995, cut to the shape of the lid. It doesn't sit flat and it looks/feels very cheap for a $400+ appliance.
The lid also is completely flat on the underside. During regular operation, a great deal of condensation collects on the bottom, and there's no place for it to run to. This means when you remove the lid, water splashes all over the place. If the underside of the lid were simply slightly creased to slope towards a point in the middle, all the condensation would collect there, making less mess.
The lid doesn't attach to the base unit in any way. Every time you remove it, you need to carefully try to lift it up with one corner down, pulling it to the center of the basin, to prevent condensation from flying all over, then you need counter space to put it down. Since the top of the lid is unadorned stainless steel, scratches on the top are inevitable.
The basin itself has no means for removing water when you're done cooking. It's fixed into the bottom of the unit, and the only way to get water out is to rig up a siphon of some sort, or to lift the whole thing up and pour (hot) water down the sink. A tank of warm water that sits around for long periods of time and is difficult to empty/clean is a recipe for a very grungy appliance in no time.
The controls on the front are cheap membrane buttons. Think the clicky plastic bubble type buttons on cheap microwaves from the early 90s. It's functional, but it feels very cheap and setting a temperature and timer takes tons of clicks.
The wire racks included for the inside are fairly crooked and wobble on a flat surface. It's not causing me any problems, but it is annoying to get this when you just shelled out $400.
The included power cable is comically short. Fortunately it's a standard AC cable so you can replace it easily.
It sounds like I hate the thing from all of this, but I really do like my SVS a great deal. It performs very, very well. The people behind it just need to increase focus on their industrial design -- if a competitor like Breville swept in with a similar product it would not be hard to outclass the SVS on form factor and look/feel.
Seasoning foods for cooking is easy... but you must remember that all of the seasoning will be trapped within the bag, so use less than you would for other cooking methods. If you want to include a liquid seasoning, I recommend pulling out and old ice cube tray and freezing "cubes" of liquid seasoning that you can drop into the bag... that way the liquids aren't removed during the sealing process. The liquid will permeate the food during the cooking process.
When I pull something (like a steak) from the bag I always have to "finish" it. In some cases I use a cook's torch to sear it, in others I may do a quick sear in a pan, a few minutes on the grill, or a few minutes in the broiler. While the food is perfectly cooked, most people like some sear to make the food more appealing.
I've read some complaints about the quality of the lid, and the fact that it doesn't contain a built-in drain. While the lid is lightweight, it does not hamper the process of maintaining the proper temperature. I have the "mouse pad" insulating pad some mention, and it simply sits on top of the oven when in use. My lid and pad still look like brand-new... in fact, then entire oven still looks just as it did when I took it out of the package. The lack of a drain isn't a big issue to me... it's very simple to just tip it an drain it into the sink. Since no food comes in contact with the oven, cleaning is as easy as wiping out the oven to ensure it's dry before putting it away.
Many talk about the newer residential-grade circulator-style immersion heaters... I've not tried one yet, but perhaps one would be an effective secondary solution if I was trying to cook multiple items at different temperatures at the same time. I do know that this device is extremely easy to use, easy to set up, and works completely silently. It's also very well insulated, so I can put it anywhere while I'm using it. It does require some space on the counter when in use, but not really that much more that a large cooking pot. I wouldn't hesitate to recommend this oven to anyone who is seriously interested in sous-vide cooking. It's by far the safest, easiest and most affordable way to cook proteins that I've found. When you pull out a flank steak that's been cooking for 24 hours and it virtually falls apart with your fork, you'll see what I mean. One time I was tasked by some friends to "fry" some 1 1/2-inch thick pork chops... they were seasoned and spent 24 hours in the sous-vide, then were dipped and quickly pan fried to add a crust, and served: they were judged 'perfection' by my friends... fork tender, perfectly cooked, and juicy through and through.
After 6 weeks of use, I'm now a convert in regards to sous vide and the only complaint I have about this unit is the capacity. It should be good enough for this year's Christmas tenderloin roast at 4 pounds, but that's probably the maximum ... maybe a little more.
BTW: That roast will be perfect at 25 degrees and 4 hours before in enters a 15" Lodge cast iron pan for finishing.