Anova Culinary Bluetooth Sous Vide Precision Cooker, Black, 220V, UK Plug

Outstanding piece of equipment. There are loads of recipes and advice for sous vide cooking, so no problems for amateurs like myself. It has taken the guess work out of cooking the perfect beef steak. No more over cooked and dry pork loin steaks either. I can’t really see the benefit of Bluetooth control if I’m honest, as you need to get the water to temperature first before the cooking time kicks in to put the meat in. I would definitely add a vacuum sealer as well to your purchase. You will also need a good size container to put the water, I did not have a pot big enough. The machine is well made, robust and simple to use. As the food does not come into contact with the food, cleaning is simple. The main feature is it’s simplicity. Compared to other machines also a good price

Absolutely love this!! Cooked crispy duck legs! I never realised you could get so much meat off a duck leg. I only like it crispy and well done and somehow doing it like that in the oven the meat seemed to disappear. I put salt garlic and thyme in a bag with two legs then put in the fridge for two days. When ready to cook I set the Anova to 63.5 for 30 hours rinse the duck legs well and put in a zip lock bag with about 150g butter. When the timer went off I took them out and quickly chilled them. Took them out of the fridge a couple of days later the butter and fat just breaks off. Put in the oven gas mark 4 for one hour and voila!!! Crispy but beautiful moist tender fall off the bone duck!!!

Amazing, I have now given 3 to friends, and they are very happy. The best way to cook really tender meat!

The best way to cook steaks when you are drinking beer, no longer do I have to worry about passing out on the sofa and burning my meat

Bought it primarily for cooking steak, as I have had too many disappointing experiences where I have bought quality steak and then spoiled it by overcooking it (because I am nervous of undercooking it). This thing cooks steak beautifully (10 out of 10) and for that alone, it is worth the investment. It loses one star because the Bluetooth connection is a pain in the rump. If you connect with your phone and start it cooking, and then walk out of Bluetooth range (which isn't very far), it (obviously) loses the connection. When you walk back in, the App tells you cooking is finished and shall it turn off the cooker ? If you dismiss this message, it persists. So annoying that I have stopped using the App altogether, apart from getting the cooking times and temperatures. [There was an update to the App a few days ago which said something about improving the Bluetooth connectivity but I haven't tried it yet]. I expect the wireless model is better for around the house but I had no interest in controlling it from outside.

Great device, takes my kitchen skills to a new level!

Well thought-out product, easy to use and delivering on promises.

Awful after sales and customer service. Not safe to use and the worst overall brand experience so far.

Good experience..enjoying

Excelente producto, calidad inmejorable, muy sencillo de utilizar su desempeño es excelente al instalar la aplicación en la APP Store tienes acceso a recetas que se ven muy ricas ojo todo esta en ingles, solo tienes que configurar los grados dependiendo lo que quieres cocinar y listo!!!

El enchufe del producto no es compatible con UE. En la web del fabricante se puede adquirir por un 31% menos (gastos de envío incluidos). El producto en sí es de muy buena calidad.

Edit: 10/18/15: Having tried it for something easy (see below), I wanted to take it and really put it to work. I did a 48-hour pot roast which I had sealed using my Foodsaver FSFSSL4440-000 Appliance Vacuum Sealer . Having seasoned it with my own hickory smoked salt (using my Smokehouse Products Big Chief Front Load Smoker ), but I digress. I also used dried rosemary, Worcestershire Sauce, dried garlic and using my Mr Grill 2 Oz Stainless Steel Meat/Marinade Injector I injected the roast with leftover coffee. Suffice it to say - IT ROCKED! Now the downside is this. You cannot do this on the fly. This is something you prep for and prepare for. It takes 24 hours to marinade and another 48 to cook. But it was the best damn pot roast I've ever eaten. No lie. [And I'm a retired chef.] Edit: 08-20-15: After a half dozen uses in less than 30 days I have this to say: 1. I love it. 2. I hate it. I returned it yesterday because the thumb wheel used to change temperature and/or time seemed to only work increasing rather than decreasing. I have asked for a replacement. Getting the hang of sous vide cooking is a little tricky but the results are wonderful. Time, temperature, volume of water and quantity of food to be cooked all come into play. However, it's easier to be right than wrong with this piece of equipment. Once you've got your temperature set and have an idea on how long it will take to cook your food, there's nothing to do but prep your sides. Overall, I am very pleased with how this operates and the product it produces. One finished in the water, drain, pat the product dry and simply sear in a pan with a bit of oil. It's probably not fair to write a review after just one use, but I was so impressed with this I feel I can justify doing so. I am a retired chef who teaches a technical skills center's culinary classes. Sous vide cooking is nothing new to some, but to many students it's a bit of a mystery. I had been envious of other chefs who had the equipment. Now, thanks to Amazon's Lightning Deal, I have one as well. I did a little research into cooking various products. I had some chicken on hand that I had dusted with a curry mix. To it I had added about one tablespoon of Curry Express(r) Korma. I used the immersion method to release air and sealed each of four zip lock bags for cooking. I placed the immersion/circulator "stick" into a 20 qt stockpot and placed the four bags in. According to a recipe I was modifying, I attemped to set the temperature to 200°F. Actually, it only went up to 195°F. The water seemed to heat up nicely and owing to the circulation, had no hot or cold spots. (I checked with a thermometer.) Keeping an eye on the clock and watching the circulation, I did have to "pin" the bags down to keep them from floating into the bottom of the stick. More my fault than a problem of the product. It took about one hour for the chicken to be done. At dinner, well, it was going to be the taste test. We all agreed it was very tasty and very tender. The meat had a different texture than usual. I would say it was more "mealy," but not in a bad way. I'm really looking forward to working with more dense meat cuts such as beef shoulder. I'm impressed with the cooking ability and ease of use. Clean up, obviously, is a breeze!

I made my first trials of Sous Vide on our gas stove top with a thermometer and manual control of flame. Those results were tasty and encouraging, so I advanced to using a hot plate controlled by PID temperature controller and a thermocouple measuring water temperature. After cooking several nice thingsthat way, and after considering the many alternate consumer-grade Sous Vide immersion cookers for sale here, I bought this Anova non-WI-FI version. I have no use for fancy Wi-Fi control, and probably won't ever even use the blue-tooth feature of this unit. This Anova cooker is quite simple to control manually. All concerns expressed about Anova requiring you to register and connect via the internet are no longer valid in my experience. Being an electronics technician with almost 5 decades of experience, I immediately tested this unit for accuracy of temperature control. The result is amazingly good for a consumer-grade device. I have a laboratory-precision, German-made, mercury thermometer that is very accurate and graduated by 1/10 of degree centigrade. In my testing this Anova cooker maintains my set water temperature to within less than 1 degree Fahrenheit. This unit is quiet. It seems well made, and it circulates water well. It has sufficienct heating capacity. It is easy to understand and to adjust manually. The debate about how many watts the immersion heater needs to be is mostly pointless. In my judgement, an 800-watt unit will function just as well as an 1100-watt unit. I always fill my water tank/pot with hot water right out of the faucet. This way it only takes a few minutes for this unit to heat water to the target cooking temperature. If a person was in a real hurry to reach a high cooking temperature, you could always heat a sauce pan full of water to boiling on the stove and add that to a partially water-filled cooking pot. I started out sealing our Sous Vide foods in vacuum seal bags, like most instructions advise. However, we no longer do that. I prefer to cook them in a simple one-gallon size zip lock bag. I place a butter knife in the bottom of the bag to assure that the food-in-bag sinks, then drape the top of the bag (without zipping the seal) over the top edge of my Sous Vide pot, and clip with the lid, or with a bag closer clip. Using a zip lock bag is less expensive and less time consuming. It assures that all air is out of the bag, and allows me to taste or test for done-ness at any time. I really like the new dimension that Sous Vide adds to my cooking. So far, I like this unit a lot. However, be sure to keep the upper portion of the unit away from water and steam. (I always keep a lid on my plastic tub, with a slot cut in the lid to make room for this cooker.) Based on reviews posted of some electronic problems, many of which stem from water getting in the upper portion of the unit, I did buy the two year warranty extension for less than $6 from Square Trade.