Immersion sous vide cooker SENCOR SSV5000BK, adjustable temperature 20–90°C, timer up to 99h59m, 1200 W, IPX7, clip-mount

The SENCOR SSV5000BK immersion sous vide cooker provides precision low-temperature cooking for meat, fish and vegetables. It operates with adjustable temperature from 20 to 90 °C (±0.5 °C) and a timer up to 99 hours 59 minutes, delivering consistent results while preserving flavour, colour and juiciness. The unit includes two zip-lock bags and is designed for clip mounting to pots with a minimum height of 16 cm.

Advantages

Adjustable temperature control and an accurate timer ensure stable cooking conditions. The device circulates water at up to 8 L/min for even heat distribution and runs quietly. IPX7 waterproofing and an automatic shut-off at the end of the timer increase safety. Compact clip-mount design with adjustable height makes it compatible with a variety of pots.

Suitable for

• Precise cooking of steaks, roasts and other meats
• Gentle preparation of fish and seafood
• Vegetables and delicate foods that benefit from controlled temperatures
• Meal preps and long low-temperature cooks (e.g., tenderizing tough cuts)

Key specifications

• Temperature range: 20–90 °C (tolerance ±0.5 °C)
• Timer: up to 99 hours 59 minutes
• Power: 1200 W
• Water circulation rate: 8 L/min
• Minimum pot height: 16 cm (clip-mount adjustable height)
• Waterproof rating: IPX7
• Operation: LED display with control knob
• Includes: two zip-lock bags

How to use

Fill a pot with water and attach the sous vide cooker to the pot edge using the clip, adjusting the unit height so the heating element is submerged and the minimum pot height is met. Set the desired temperature between 20 and 90 °C and program the timer up to the required duration. Place seasoned food into vacuum or zip-lock bags, remove excess air, and submerge the sealed bags in the water bath. During cooking the device circulates water to maintain a uniform temperature; the unit will switch off automatically when the timer ends.

Usage recommendations

For best results use vacuum-sealed or high-quality zip-lock bags and ensure bags do not block the circulation inlet. Allow sufficient water level above the food, maintain the unit submerged per the minimum depth requirement, and monitor large or very long cooks periodically. Follow food safety guidelines for temperature and time when cooking meats and seafood.