Sous Vide, AUKUYEE Sous Vide Machine Immersion Circulator Sous Vide Cooker Sturdy Stainless Steel Circulator with Smart Operation Panel & Recipe, Peaceful, 1100W, White, Update Version

UPDATE: May 17, 2020 - I've now used this several times (cooked a Killer Chuck Eye Steak in 12 hours at 140F-degrees!), and the instruction manual is nonexistent in discussing actual cooking information. There are various icons on the display, each of which has both a function and a status indication. The manual has nothing about what these icons mean or how they work. They could have included an "icon dictionary," on a page. But...life goes on: Price and technology makes it worth the purchase for sure!When you start the unit, the display shows the default Time: 2:00 (2 hours) and the circulator starts. The Temperature shows whatever is your starting water temp, moving upward. But how do I know if it's cooking? When does it start?Process: When I set the temperature, touching the "thermometer" icon, I'm seeing "CUR" change to "SET" which allows changes to the temperature. Stop touching something, and a few moments later "SET" blinks, then goes back to "CUR." Same with time, where it blinks then sets to the chosen time. Then what? The temperature begins to start climbing as the water's heating. But...is the timer counting down? Am I cooking? The impeller fan is churning as soon as you Power On the machine, regardless of settings or cooking.Solved: Turns out there's a dim, bluish-orange, Flame-like icon to the right of the Timer numbers. Pay attention also to the colon (# : ##) between the Time numerals. When you touch the timing icon (a little clock), just below the time numerals, the item's "SET" icon lights. You use the right or left arrows (bottom of display) to "up" or "down" the item.If you touch the arrow to set TIME and keep your finger on the arrow, it will switch to "fast" mode. However, it only will go about 2-1/2 hours per touch, and pause. I think to prevent overshooting (it's really fast!). Touch again and hold, and it'll go another 2+ hours.---------Update June 10, 2020 - If you continue to touch the Up or Down arrows, the system will switch to fast mode, with pauses, as I said above. Indeed, this is to prevent overshooting your target. However, if you continue to leave your fingertip on the arrow, even though it has paused, the unit will then *continue* to move quickly! This makes it way easier than I'd thought! (Of course, nothing about this in the user manual.)Further update: I've now noticed that while touching the TIME change arrow, following the pause at 2 hours, it then rapidly climbs by hours, not minutes. First time, it rapidly changes by 10-minute increments, to about 2 hours. Continuing to press without lifting finger, rapidly now climbs by 1-hour increments. Makes it very easy to set 30 hours! Nice feature -- totally undocumented, but there you are.---------Likewise, if you remain touching an arrow while setting the Temperature, it will fast up (or down), and pause every ~30 degrees. Somewhat inconvenient for setting, say, 12 hours or 180-degrees, but do-able. It would be better if the "fast" up or down, was a little slower, with no pauses; like an alarm clock setting process. (And, per the above update, instead of lifting your finger, then touching again, just leave your finger on the arrow you're using.)When you turn on the unit, it will begin circulating water, display "2:00" default time, and indicate the current temperature. The Flame icon will be dim blue. When you set both a target temperature, and you set a count-down time, the Set Time numerals will display BUT!...the colon between them will be steady -- NOT blinking. The Flame icon will turn visibly Orange. (Actually, you can see it in the product photo at the top of this page to the right of the "0" in the Time digits.)The default temperature, when you enter the "SET" mode, is around 131F-degrees. That makes getting to most cooking temperatures quite easy. However, I wanted to go to 145F-degrees. Each "tap" on the up arrow gets 1/10th of a degree, so that would make many taps. If I hold the up arrow, the "fast" mode is so fast, it's easy to over-shoot. Again; it should be a little slower, in my opinion, but not a deal-breaker.That "Flame" icon to the right of the Time display will become Orange. This lets you know you're moving toward your set time and temperature, you're not there yet. How cool is that! You now know you've a) correctly set the temperature, b) correctly set the time but it's NOT counting down yet, and c) the machine is heating the water. (You can see the temperature moving up.)None of this is in the reference manual. It's the "intelligence" in the description heading I suppose.When you touch the time or temp icon to set them, the indicator icon will turn to "SET." You can adjust the time or temp up and down. When you've set either one, its "SET" icon will remain, but the entire Time or Temp display will begin to blink after a few seconds.Just leave it be. This is a pause, allowing you to change your mind. After a few blinks, the "SET" icon will shift to "CUR" (for "CURrent setting"). You can re-enter the SET mode easily, but you can't touch the same icon to *exit* the set mode. You must let the device "time out" and exit on its own -- about 2-3 seconds.Note that the default Time is 2:00. If you don't change it, but change your cook temperature, then when the water gets to the correct temperature, it will start cooking. The timer will start counting down 2 hours, and the "flame" icon will turn green. A lot of things cook for about 2 hours, so this is fairly convenient.You now have a target temperature set, a target time to cook set, and the Orange flame icon lit up. You'll also see the temperature moving up toward your desired temperature, and you'll see the colon between the time numerals NOT blinking. The impeller fan is turning, moving water.When the unit reaches the desired temperature, the machine examines the temperature for 10 Seconds. If, during that time, the temperature falls (by 1/10ths of degrees) then goes back up, the flame remains Orange.Only when the target temperature holds for more than 10 seconds does the timer begin and the Flame becomes bright Green. This Green is bright enough that you can see it from across a room. There's no audible signal to let you know you're at your temperature, but you can definitely see the Green flame "come on." Just pay attention.THEN the colon ( : ) between the time numerals (hours : minutes) begins to BLINK. THIS is how you know you're at the set temperature, and you're now actively timing and cooking. So there actually IS some intelligence to the sensing circuitry.COOKING STOPS WHEN TIMER ELAPSES TO 0:00Meanwhile; when your time has elapsed, there's a 5-beep signal. At that point, the timer *remains* at 0:00 and the "Flame" icon changes back to dim blue (make a note of that). So you know the time was reached, even if you didn't hear the beeps.The clock does NOT auto-reset upon completion. It remains at 0:00. The unit's impeller fan *Stops!* No, there is No More Cooking going on! You're now allowing the water temperature to drop -- residual cooking. The Temperature display will continue to be "live," and you'll see the water temperature dropping.The only way to add time, after the clock has elapsed to 0:00, is to go through the Time setting steps again. Which is easy.As I fast-up through the times, I pressed again a few times, and quickly passed from 3 digits on the timer clock, to 10:00. From there I can see that this device can be set for 99 hours and 99 minutes. That's far beyond almost any kind of sous-vide recipe. Three days is 3x24 = 72:00. So far, I'm lovin' this little guy! Tonight, I'm cooking at 12:00 hours. No problem.Try not to let the bottom of the housing sit on the bottom of your bin or pan (better circulation). You'll need something at least 7.5 inches tall. The metal circulator housing tube is 7-inches from the bottom, up to the connection hinge of the side clip. For small jobs, like a single, 1-gallon freezer bag, I found the Rubbermaid 8-quart Acrylic Storage Bin (sold without a top) is perfect. About $12 USD in May 2020.Large meals, like a rack of ribs that might require several bags, or perhaps a whole chicken would likely do better with a slightly larger bin or pot -- any kind of container that's 8-inches tall (or higher).The control unit is about the same as a small hand mixer with very long beaters. The clip fits over just about any edge -- I've been using a 4-gal Rubbermaid trash can for small items. Then I got the Rubbermaid acrylic bin. It's mostly about how much water to fill it, which gets dumped out, so the cost of water. Additionally, the more water, the longer it takes to get to temperature. The 8-quart bin fills quickly, and heats quicker than the 4-gallon trash can.I asked a question about a Steam Shield, and people said sous-vide doesn't generate steam due to low temperatures. Wrong: Steam is contingent upon the difference between the water temperature, and the air temperature. This unit can certainly heat water and produce steam even at 110 degrees (hot tap water). However; the entire top of the device seems well sealed. I also tend to lay a piece of plastic wrap or aluminum foil over the surface of the water (on the edges of my bin), to prevent evaporation. There are small air-vent slots in the upper front of the control head (like on a hand mixer), but they don't seem to pull steam vapor into the electronics. I'm satisfied, for now.My tap water is around 110F-degrees. To move it up to 140F-degrees takes about 10 minutes. However; to cook vegetables at 180F-degrees took closer to 25 minutes. To speed things up, fill the bin mostly with hot tap water, but boil a kettle or pot of hot water on the stove -- much faster. Then pour that in to the heating sous-vide water. The "boost" will get your target temperature much quicker.==============UPDATE: May 20, 2020 - Multi-Stage Cooking:Today I'm cooking a flat-iron steak using "warm aging." I need 1 hour at 102F-degrees, 1 hour at 120F-degrees, and 7 hours at 133F-degrees. I learned something else: When the first hour elapsed, the timer went to 0:00 and the circulator fan stopped. The temperature began dropping by 1/10th degrees. I then entered the "SET" mode for Temperature, and changed up from 102F to 120F. I re-set the timer for 1:00 (1 hour). Nothing happened!The circulator did NOT start. Hmm. My logical thought was to turn off the machine, then turn it back on and go through the entire "SET" process again. The Power icon remained red-ish and lit up. I pressed the Power on/off, and lo-and-behold, the circulator started! With my new setting! I assumed there was a "stand-by" function. No, that's not quite true.Instead, the machine will retain your existing settings in memory, for as long as the device is plugged into an outlet. ONLY when you un-plug the machine will it revert to the default settings the next time you use it.What happened is that I still had the machine plugged in when I changed to the second cooking stage settings. I'd pressed hard enough on the power button that it very quickly turned off, then turned back on. You "TOUCH" the buttons...not "press" them! When I reached my time, wanting to move to stage three, I specifically made my changes (7:00 hours, 133F-degrees, up from 120F). I then turned the machine OFF, then turned it ON.Now the device began circulating again, and it had remembered my new settings for the third stage. It only "forgets" what you've done when you unplug the machine from the wall. Not bad!==============Original May 1, 2020 Review: I had one of the original Anova units, which burned out (non-repair fuse) after about 1-1/2 years. They were expensive back then, and more now, so I've been waiting for a good-quality circulator I can afford. I want the most basic device I can find, even hoping to find one that isn't digital. No luck on that, but this is my choice as the simplest, least likely to break.I cook at home, but I love to cook so I use different tools. The big problem with sous-vide is that if the machine burns out or breaks, there's no easy way to know while you're away (I don't want a phone app). So if you put it on for 10 hours, expecting a meal when you return home, you're in trouble if the machine stopped. That's the problem with the old Anova.With this unit, I got the Amazon replacement add-on warranty, for 4 years. I think it's a good idea, as digital devices either work or they don't. I recommend having the insurance, even though I rarely buy it on other items. Nothing worse than planning on a meal, then discovering the circulator broke "some time" during the cooking. Could have been 1 minute in, or 8 hours. No way to know.COOKBOOK?The included "cook book" is maybe good for some basic ideas, but it's not a cookbook. Neither is the temperature guide in the Appendix useful, as there's nothing about times. It does offer the temperatures for various foods in both C and F, so I suppose that's good. Just go online and search for "sous vide recipe." (whatever you're cooking.)CENTIGRADE to FAHRENHEITThe unit displays Centigrade by default. To change to Fahrenheit, touch and hold the Temperature setting icon (looks like a thermometer bulb) for 3 seconds. The unit will remember your choice in ROM memory, even after being unplugged then turned back on later.-------------The reference manual is very simplistic (with some funny grammar oddities), and likely will lead to confusion for someone brand-new to sous-vide cooking. The manual always says to "press" a button on the display. What I found is that you "touch" or "tap" a button location.At the bottom center of the display is the On/Off icon, then left and right arrows to either side of it, for changing temp/time settings. They're all back-lit, which is VERY nice, since you can see everything in a dimly lit situation. Tapping an arrow changes up or down the temperature or time. Holding your finger on the arrow quickly changes to "fast speed" for the changes.The default is 2 hours for cooking, and whatever temperature is your water. I wanted 143F degrees, and held my fingertip on the temperature setting arrow. It began to change very rapidly, and I reached (and over-shot) my target very fast. That was sort of nice. I went back down by light taps on the down (left) arrow.I wasn't sure if the unit was counting time, since the only way to keep the display lit was to turn on the unit. When I plugged in the unit, the display came on as it booted up, then turned off. I pressed the On/Off button, and everything started. Including the impeller fan. I wasn't sure if it was already counting time.However; after I set my temperature and put in my chicken tenders, I then touched the timer icon, added a minute, and noticed that a "flame" or "fire" icon lit up. From that point, the timer started counting down. So this uses a count-down timer, and you can quickly determine how much time is remaining from what you set.I wrote this review the day I first used the circulator, knowing that many people will wonder how durable is this thing, and how long will it last. I'm hoping to periodically check back in with this review, and include updates.I like the technology, and I like the size. You do actually want to use two hands to hold the device when opening the support clip to put it over the edge of the pot. And the indentations in that clip seem odd, since they don't "catch" the edge of any pot or bin I use.I'm testing my chicken tenders (for fantastic chicken salad) in an 8-quart metal pasta pot, and should mention I'm cooking at 143F degrees for 2 hours (should have been 1 hour at 142F). The bottom of the pot is hot enough that I think people should put a pot-holder or dish towel under the pot to protect the counter-top, just as a general best practice.This circulator is wonderfully quiet! Very easy to sleep with it running in a small place. I was also very impressed with how fast it heats water, with the 1100 watts. I used hot tap water to fill the pot. The circulator showed about 115F-degrees from the tap. Turning the unit on, I watched the temperature move up to 143F in about 7 minutes! The display is in 1/10th degrees (0.1), so I could see the degrees climbing quickly. Much faster than the 800 watt Anova.I see that Aukuyee has a vacuum sealer much less expensive than Food Saver. Supposing this circulator lasts for some time, I think I'd try their vacuum technology. They seem to be a high-quality company. Hopefully, updates to come over time.

This Aukuyee sous vide machine is exactly what I wanted. Not too expensive, able to clip to the side of lots of different vessels for use, easy controls, and reliability. I have been using it now for a month, and have used it at least 8 times to cook lots of items from a great asian ginger pork tenderloin, to Japanese "onsen eggs"--soft boiled eggs with a creamy yolk, to vegetables. In all cases, it cooked it great, was quiet and kept the water at a constant temp (though if you use too small a vessel it will struggle, so I recommend at least an 8-10 liter container). The meat, eggs and vegetables came out great, and gives me the prep flexibility I need with a working wife that comes home at different times. No complaints!

I bought this immersive water cooker because I wanted to eat healthier. I was able to cook some meat in this and it come out tasting “healthy”. The meat doesn’t taste as good as when I bbq it, but it’s still edible. It might be the seasoning so it’s still a learning process

I used this device once on a roast and it worked wonderfully.That was the first and last time it was used. When I prepared to warm the water to cook a prime rib, the device warmed the water for 3 minutes before glitching. The interface flashes and it no longer operates.Owned for 1 month.

Received well packaged as image shows. I think if you are reading this you probably know what is sous vide cooking. If you ever did organic chemistry lab in college, it is the same idea of laboratory water bath. The idea is relatively simple but surprisingly effective. The cooker does one simple job: keeping the pot of water to the corresponding time and temperature. You can already image one good side: you are no longer chained to the stove by using sous vide cooker. You can focus on other things while it is working for you. Another good side is that it controls the temperature precisely. I have found it is extremely helpful while preparing steaks to a desired degree of doneness.

Just had the black clip that holds the circulator break completely off. Most of the machine seems well built but this critical piece was cheeped out on and now my unit is basically unusable. It worked great until then, but you really want high quality when dealing with an electronic that is submerged in water.

This product seemed to work fine, but Then the grip broke. A cheap piece of plastic went flying when I tried to open the clamp to attach it to the side of what I was cooking in. Booooo.

I had another clip-to-the-pot style sous vide from Anova for a year. It worked well but eventually the clip which held it to the pot broke.I would rate this one better than the Anova. The controls are brightly lit and respond better to touch. Also, this one tracks the temperature of the water down to about a tenth of a degree. It also has a timer that the other one did not have. It is useful for keeping track of how long the sous vide has actually been cooking. If the water temperature is not the desired temperature, it delays the start of the timer until the correct temperature is reached.Cheaper than the other one and with better features.When my first one broke, I was disappointed because I had learned to like sous vide, so I did a lot of shopping research for a replacement. All things considered, this one came out as the best value.When this one breaks I will probably get another like it.