FEBOTE SV238A Sous Vide Cooker Immersion Circulator, Fast Heating Meat Cooking (1000W), Accurate Temperature Control, 0-99 Hours Timer, Free Vacuum Seal Bags, L, white

CISNO Sous Vide Cooker Precise Immersion Circulator Machine 1000W Fast-heating, Easy and Ultra Quiet, LED Touch DisplayLoving this new invention of slow cooking meats, veggies, fish, chicken or other foods. Tried a Rib eye steak recipe with mine and it turned out scrumptious. So moist, juicy and the seasonings I added all stayed in the steak, since the cooking is done in a bag.One can use a zip lock bag, or other to cook in as long as it is sealed tight and the air is out of it. The best way to cook is using a vacuum pack machine and seal it tight, and remove all air that way. Used the zip lock on this recipe though and it worked out just fine.This is so easy to use! You simply pull frozen food from the freezer or thaw out the meat, either way it works as Ive tried it both ways. Fill a deep plastic, metal or glass container with water. Ive read that a cooler works good too, and actually keeps the heat in better since its insulated. Sous Vide balls can also be purchased to put on the top of the water to keep heat in. I didn't use anything to keep heat from escaping the top while cooking steaks, and it worked out okay.The cooking temp on this Sous Vide goes from (32 - 203F) or (0-95 C). The cooking time can max out to 99 hours and 59 mins.Once your container is filled with water, clip the Sous Vide to the side of the container with the clip attached to the sous Vide. Then set your temperature you want to cook at by , and your cooking time. (There is also a Gage on the cooker that tells you how hot the water is getting). Once its reached its temperature and is ready to cook the Sous Vide will beep for 30 seconds. Once all the controls are set, push on the start button. At first I didn't think my Sous Vide worked, but then I found you have to lightly hold down the button for a few seconds to change the settings.Once cooking is done, have a frying pan ready to sear the meat and brown the outside on a high temp at a fast pace. This will keep the juices in and give the meat a roasted flavor. The steak was delicious!There are recipe groups you can join for sous vide cooking, was surprised at how many there really are.

Shown in pictures is the Cisno 1000W Circulator sitting in a Lapvi 26 qt. polycarbonate tub with Chefman SV balls. I have another Cisno unit identical (CISNO SV238A) to this, plus a 12 qt. & 18 qt. tubs. I like the polycarbonate tubs because I can inspect the meat in freezer-loc bags during the cook cycle. I've tested the Cisno for speed in heating, stability of water temp, and temp accuracy in all parts of the tub. I've cooked Sous-vide for many foods, with the greatest success with chicken, turkey, pork tenderloin and chops, Tri-tips, several steak types, and fish. I've cooked with temps as high as 160℉ for as long as 12 hours.I like Cisno for several reasons: 1) price, 2) reliability, 3) performance for high temp, large tub, large meat, 4) side exit of heated water, and 5) design simplicity. I position the Cisno in the same corner position for each tub size. This corner position is used so that the output water jet is deflected off the back side of the tub. Doing so allows circulation around closely placed food bags. I attribute its reliability to its construction, simplicity of electronics (no BT or Wifi dependence which I would never use).I like the simplicity of the mount, although it is tough to make a mount for all possible containers. Cisno uses a teflon-like clamp material which won't scratch, but it won't always keep it from sliding down polycarbonate surfaces. NO MATTER. I place a 1.5" clear plastic cube under the unit for repeated height placement. I have also chosen, in some of my tubs with a large lip, to cut out a small 1.4" section of the lip so as not to interfere with the unit.There is only one thing I dislike which is a ZERO concern after you read the next sentence. The instructions say to "PRESS" the control targets. WRONG! You TOUCH the control points (preferably w/o the shipping plastic over the panel) and hold your finger for time specified for the control.I have measured the temperature gradient across the bath in each tub with a THERMO-PEN thermometer. The exit temp of the circulator maintains the correct temp once the unit quickly reaches the set temp. The temp throughout any vessel will depend on the radiance factor of the vessel, what the vessel sits on, the weight/type of meat being cooked, and how the water is covered. The heat radiance of polycarbonate is an important factor. I use 5/16" cork pads under the tub and Chefman SV balls above. I like the balls over a cover for making quick adjustments as necessary with the food bags. I compensate by adjusting the desired temp up by 0 to 1℉ for my small tub and 0℉ to 2℉ for the largest. I don't ding Cisno for that. Indeed I praise their 1000W heating coil for quick heating and rapidly adjusting temp for whatever during the cooking cycle. The instructions say it heats up to 10 Liters of water, BUT I've been using it to heat up and maintain water in a 26 Qt. tub. The instructions are underselling the product. It takes ~15min to heat from faucet water at 108℉ to 131℉ throughout the entire tub.I HIGHLY RECOMMEND ALL THREE PRODUCTS I MENTIONED. The CISNO is the BEST immersion circulator in the market. My two units worked perfectly, right out of the box.

We used a regular storage bag to make scrambled eggs. They were creamy and delicious.

Let’s start by saying I am a 45 year old woman, single with absolutely no time or desire to cook. I spend a fortune on take out that I usually can’t even eat. With that being said, I went back & forth on what “kitchen gadget” would best fit my needs. I chose the sous vide out of a high end crockpot & a pressure cooker. Why?1. Great price2. Clean up takes only minutes3. Cooks main dishes as well as veggies & soups.4. LED digital display is bright & large. Easy to comprehend instructions5. Cooks in a fraction of the time Vs a crockpotJust like any new product, I had a couple of fails. Such as miscalculated weights resulting in needing to cook longer. If I could change anything, I’d like to see the buttons more sensitive & would like to see the cord a little longer. (Only because my kitchen outlets are not well placed). I am pleased with my sous vide & would recommend to my friends & family.

The media could not be loaded. This item is a scam. Do not buy! I bought one after reading the good reviews. But after using the service I realized those reviews were BS! The product is terrible quality and broke(temperature sensor) within a month so I returned it for another thinking that It could've been a one-off manufacturing error. Not much later, the new one broke as well. This time the product won't even turn on.(see video). Complaining to Amazon not to let such inferior products on their platform. This device will fail in the middle of your cook and ruin it as it did my Christmas dinner. Will never buy anything from this company again.