Tipa

The immersion slow cooker G21 Trofeo with an input of 1,200 W is a real master in sous-vide cooking in a vacuum. It is ready for everyday safe use and fine-tuned to the smallest detail. The elegant body consists of two parts – an immersion part with an internal cooking spiral and an upper part with electronics and a round touch screen. To securely hang the G21 Trofeo sous-vide cooker on the edge of the cooking vessel, we have equipped the immersion cooker with a sliding fastening clip.

Elegant body with internal cooking coil and touch screen
Sliding fastening clip for safe hanging in the container
Sous-vide cooking = minimal changes in the processed food
Maximum preservation of natural taste, aroma and texture
Keeping almost the same weight of raw materials
Lower degradation of nutrients
Easy to prepare - if you have vacuum-packed ingredients frozen, you just put the appropriate number of portions in a pot of water, where they are thawed and prepared using the sous-vide method
Longer shelf life of ingredients – fresh vacuumed food can last up to five days in the refrigerator before cooking
Home and for the restaurant
You can use the smart vacuum cooker G21 Trofeo both for cooking at home and for preparing meals in a restaurant. Although it doesn't seem like it, slow cooking saves time - it works while you do something else. Even overnight or when you are away from home. Sous-vide cooking has already been learned by restaurants that want to treat their guests to only the best - perfectly juicy steaks or fragrant vegetables with full flavor and a maximum of nutrients and vitamins.

Sous-vide cooking has become a symbol of perfection. Why?
Preparing even seemingly simple dishes like soft-boiled eggs or steak is not as easy as it seems at first glance. Thanks to the sous-vide method, or cooking in a vacuum, you will be able to prepare delicious dishes that you would pay a lot more for even in the best restaurants.

A wonderful juicy steak - when cooked in a vacuum, the meat will retain its wonderful natural texture and will be juicy and tender inside. Then you just finish them in the pan according to your own taste. Medium, rare, well done? With sous-vide cooking, you can be sure of properly done steaks.

You will appreciate sous-vide when preparing any meat, be it poultry, pork, beef or fish. Even after preparation, the vegetables will have a soft and aromatic taste and smell. You won't have to cut eggs boiled "to the bone" anymore, and the fruit dessert will bring you back to summer.

What is sous-vide cooking?
Vacuum cooking, or sous-vide cooking, is slow cooking at temperatures lower than the boiling point temperature. The raw materials for sous-vide food preparation are vacuum sealed in foil, so that all healthy substances, nutrients and vitamins, as well as their full flavor and aroma, are preserved and not destroyed by high temperatures.

With slow sous-vide cooking, only minimal changes occur in the processed food and its maximum natural taste remains. As the raw material is processed in airtight and closed containers, there is no leaching into water or evaporation of volatile sensory substances. Low weight loss is also related to this. The temperature is lower than in other culinary preparations, which results in less degradation of nutrients. Hermetic closure without access to air acts as a prevention against aerobic microorganisms that could destroy the food.

Technical parameters:

Brand: G21
Model: Trofeo
Power supply: 220-240 V/50-60 Hz
Power consumption: 1,200 W
Temperature range: 5-95 °C
Temperature accuracy: ± 0.1 °C
Maximum container volume: 30 l
Product dimensions (W x H x D): 9.5 x 32.5 x 17 cm
Product weight: 1.5 kg
Package dimensions (w x h x d): 19 x 36 x 12 cm
Package weight: 1.75 kg

Package contents:

1x immersion slow cooker G21