SousVide SVS-10LS Supreme Water Oven

Product information

The SousVide Supreme is the first water oven, and is designed with a sleek, compact countertop design and a one-touch precision control panel. Its size - about as big as a bread maker - makes it a perfect fit in home kitchens, while it is still roomy enough to hold up to 20 115g servings of food.

Pronounced ‘soo–veed’, sous vide means ‘under vacuum’. Vacuum-sealed food immersed in a water bath might bring to mind memories of boil in the bag fish, but prepare yourself for the most tender meat and flavourful vegetables you have ever tasted. The sous vide slow-cooking method has long been used by gourmet chefs worldwide to set the standard for fine dining. Now, thanks to the SousVide Supreme preparing gourmet quality meals is not only within reach, but also very easy.

Vacuum-sealed bags lock in flavour, ensuring every single morsel of flavour and colour, as well as every nutrient, is preserved; this results in dishes of incomparable taste and texture. The precise temperature control and slow-cooking times consistently produce perfect meals—steak cooked medium-rare edge-to-edge; vibrant vegetables; tender, juicy chicken breasts; and ribs with meat falling off the bone. It even saves money, easing the strain on tight budgets by making tough cuts, such as flank steak or brisket, as tender as filet mignon for a fraction of the cost.

The sous vide slow-cooking method has long been used by gourmet chefs worldwide to set the standard for fine dining. Now, thanks to the SousVide Supreme preparing gourmet quality meals is easy.

Producing food perfectly for dozens or even hundreds of guests night after night in a restaurant can present a challenge. Great chefs soon realized that the sous vide technique offered the precision and reliability to produce perfectly cooked dishes every time.

What’s exciting about the sous vide method is that it is not simply another way of doing the same thing: on the contrary, it is a new and unique way of cooking that yields different and better results. Foods cooked sous vide develop flavours and textures that simply cannot be duplicated using any other cooking method—not by braising, roasting, sautéing, deep frying, broiling, grilling, or poaching.

Advantages of cooking sous vide:

  • Time-saving: simply set and walk away
  • Foolproof: never overcook again - enjoy perfect results, every time.
  • Gourmet taste: capture the true flavour of foods
  • Added nutritional value: vacuum seal bag retains natural juices and nutrients
  • Easy maintenance: recycle vacuum bags and simply wipe down the SousVide Supreme
  • Energy-efficient: uses energy equivalent of a 60 watt light-bulb
  • Saves money: makes inexpensive cuts of meat as deliciously tender as more costly ones

The sous vide technique offers the opportunity to not just modify old recipes, but to create entirely new culinary delights. The four simple steps of sous vide cooking - season, seal, simmer and serve - require little hands-on time to dial in perfect results every time.

  • Season – because the sous vide technique locks in the flavour, the food cooks in its own juices, intensifying its natural flavours. This means that you can season with a lighter hand or in many cases, after the fact
  • Seal – vacuum/seal the food in air tight cooking pouches
  • Simmer – drop the pouches into the precisely controlled water bath
  • Serve – many foods, such as vegetables, fruits, and one-dish meals are delicious straight from the pouch. Proteins (meat, poultry, fish) are also delicious out of the pouch as well, but also benefit from a quick sear in a hot skillet, under the broiler, on the grill, or with a kitchen torch to impart the beautiful golden colour and savoury caramelized flavour to these foods

Please note: vacuum sealer available separately.

H29 x W29.2 x D36.1cm
Eligible for International Delivery
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Q & As

Rated 4.4 out of 5 by 18 reviewers.
Rated 5 out of 5 by Amazing - SousVide SVS-10LS Supreme Water Oven Sous Vide cooking made a great summer night with friends and cooked by generous people! Full menu enjoyed which included Beef, Pork and Chicken. Excellent time had and more memories made with friends!!! Enjoy! 20 July 2013
Rated 5 out of 5 by Superb: Design. Simple to operate. Great results I"ve been tinkering with Sous Vide cooking for sometime using slow cookers, kettles, and temperature gauges etc. The Sous Vide Supreme hits the spot if Sous Vide cooking is "your thing". Fill it with water. Set the desired temperature. Insert your protein. When the time comes (I don't bother with the timer, but it works very well also)... you have beautifully moist protein cooked to your liking. Salmon. Beef. Chicken. Turkey. Lamb. All successful first time! And you have to try the 63degree egg!!! The only question you have to answer is: Do you want the Supreme or the Demi. 19 June 2013
Rated 5 out of 5 by A Steep learning curve! A very interesting item to experiment with. Well made. Easy to follow instructions - in booklet and CD. Simple to use. Does not take up too much room on the worksurface - about the size of a breadmaking machine. Capacity to cook dishes for 6 people. Cheaper than buying direct from SousVide. Would have appreciated more recipe ideas in the instruction book.. 17 January 2013
Rated 5 out of 5 A great tool. Sous vide is a one of the techniques used in pro kitchens, and provides a simple way to ensure that ingredients are cooked properly. Basically the oven is a water bath that is kept at the correct temperature to make sure the ingredient is cooked all the way through. Food is placed in sealed bags, either zip sealed or vacuum sealed, and is put in the water bath. It can be left for a long time without overcooking or drying out. For tough meats the long cooking time can break down the collagen, leaving a very tasty and tender result. It works for vegetables too. So far it has been an excellent addition to the oven and hobs. 16 January 2013
Rated 2 out of 5 by Good while it lasted... I've had my unit just over a year, and the thermostat has failed. It's no longer under guarantee, and the manufacturer tell me that 'the unit cannot be repaired'. I'm amazed a unit at this price point cannot be repaired. I've used it no more than ten times, and it's now only good for the scrap heap. If you're in the market for buying one, I would think seriously about whether your going to get your money's worth in the year it's under guarantee. If not, I would suggest you save your money. 28 November 2012
Rated 5 out of 5 by Every kitchen should have one This must surely be the next big thing in the domestic kitchen. I'm an extremely ambitious home cook and am fascinated by some of the modern cooking techniques. Some of them are all about visual effects, or others are painfully precise with not much benefit. The sous vide technique however is one that churns out perfect results every time without fail. It is so simple to use, you fill it with water, turn it on, set the temperature, put your sealed food in when the temperature is reached and then wander off to do whatever you do. A quick slzzle and sear to serve and that's it. The machine itself is very well made, very simple to use, and doesn't take up as much counter space as you might think. Yes it's expensive, but if you think of it as a new oven, then it is very good value indeed. There are many recipes on the internet now for sous vide cooking, and if you buy Heston's "At Home" cookbook there are a few in there also. Douglas Baldwin's "Sous Vide for the Home Cook" book is also worth getting. A good tip is to fill from the hot tap, and then top up with a boiled kettle. This saves loads of time as heating cold water can take a long time. If you are thinking of getting a sous vide water bath, I wouldn't hesitate to recommend this one. And if you are a meat eater, and like pork belly, then search the internet for the "36 Hour Deep Fried Sous Vide Porchetta" recipe. You will not be dissapointed, and neither will anyone else you feed it to!! 20 November 2012
Rated 3 out of 5 by Amazing Results - Questionable Quality I'm split here! On one hand, I'm totally won over by the results Sous Vide provides. We made slow poached ducks eggs (Sat Bains) followed by melt in your mouth lamb tenderloin. We placed rosemary in the bag which infused right the way through the meat - it was unbelievably tender following a quick fry in the griddle. My reservation; should the inside of the lid be rusting after one use?! It had started to corrode the day after and I'd thoroughly dried it out. Hopefully this won't penetrate too deep or spread to the outside of the unit! 01 November 2012
Rated 1 out of 5 by Don't do it Save your money, I am a competant cook who researched sous vide cooking before buying a machine. After 2 months of experimenting I am very disappointed at the results. The only dish it cooks better than coventional cooking is fish and you stil have to brown it in a pan so you might as well cook it in one.The food is never hot and by the time a meal is seved it is cold well before being finished. 01 March 2012
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