Cooking using the Sous-vide method is a way of preparing food where ingredients are cooked in steam or a water bath, sealed (vacuum-packed) in vacuum bags. The preparation takes place at low temperatures, usually below 60°C. For preparing meals using the Sous-vide method, a vacuum sealer and a Sous-vide cooker are required. Instead of a cooker, an UNOX ChefTop combi oven can be used.