Varinha sous-vide Unold 58915 circulador de imersão sous-vide

The SOUS VIDE STICK Time from Unold® is an immersion circulator designed for precise low-temperature cooking. It heats up to 20 litres of water in a pot or other heat-resistant container with a minimum water height of 18 cm, maintaining set temperatures within +/- 0.2 °C. The device has 1,300 watts of power, allows temperature adjustments in 0.5 °C increments and includes a timer function up to 60 hours. Safety features include automatic shut-off for low water level and a BPA-free construction, while the tilted LCD display shows time and temperature clearly.

Advantages

The SOUS VIDE STICK Time provides accurate temperature control for consistent cooking results and a strong circulation pump to ensure even heat distribution. Its 1,300 W heating element reaches and holds the target temperature quickly and precisely, and the timer supports long, unattended cooking sessions. Built-in safety functions such as low-water automatic switch-off and BPA-free materials increase user safety and product reliability. The slanted LCD display improves readability during use.

Key specifications

• Power: 1,300 W
• Water capacity: up to 20 litres
• Minimum container height: 18 cm
• Temperature accuracy: ±0.2 °C
• Temperature setting increments: 0.5 °C
• Timer: up to 60 hours
• Safety: automatic shut-off at low water level
• Materials: BPA-free
• Display: tilted LCD showing time and temperature

How to use

Attach the SOUS VIDE STICK Time to a pot or heat-resistant container filled with water to at least 18 cm depth and set the desired temperature in 0.5 °C steps. Allow the water to reach the target temperature, then add vacuum-sealed food. Start the timer for the required cooking duration (up to 60 hours). The circulator will maintain the set temperature and ensure even circulation; the device will switch off automatically if the water level becomes too low. Refer to the included instructions and recipes for recommended temperatures and cooking times for different foods.