Sous vide works by vacuum-sealing the food in a foil bag and cooking it in the MeinHans pot in a well-tempered water bath (with the lid closed, without steam pressure).
To do this, there is a special ‘Sous Vide’ function. This has three different presettings for time and temperature. In addition, the time can also be set manually from 10 minutes to 24 hours (in 10-minute increments). The temperature can also be set manually from 40 °C to 95 °C (in 1° increments) as required.