If you just take it ...

1) Reaching the target temperature takes a long time. For complete water filling my unit managed some 40 degrees per hour. This means that if you inappropriately fills 20 degrees cold water, it takes about one hour until a target temperature of 60 degrees is achieved finally. The water tank is relatively loose in the heated cavity, so that a surface heat transfer can take place hardly. Combined with low heat output like that to some extent match the control concept, because the system is in general quite well (see below).

2) The absolute accuracy of target temperature: My device is here a level too high. I measured it with a Thermapen which itself has an accuracy of better than +/- 0.4 degrees. Since my Thermapen comes at Eisswasser to exactly 0.0 degrees, I assume that he is very well calibrated. (Two other, cheaper thermometer even had two degrees too much displayed in my Steba, but this I did not dare). This discrepancy seems systematically, that is, if I may depart just one degree at the input of the desired value, the device makes a perfect landing.

3) variation of the target temperature (after leveling off): The device is sufficiently isolated and fluctuations were not measurable with me, that the temperature has leveled off, finally, the thermometer stops pretty much on the spot ...

4) ... unless you are forced to because of the lack of control range of the timer (24) to reset the time. Then you have to adjust the target temperature and the new regulation will restart. At this time, the target temperature is actually already achieved, but the control unit switches the heating on at first and it arises in my device in a short time an "overshoot" of 2 degrees, the then (without assistance) needs a few minutes to get back on the leveling off real target temperature. Annoying with thin cooking material, you will want to keep strictly below a certain temperature.

5) Due to good insulation and thermal stability to get even without circulating quite good; I scored with long cooking times (48h) very good results. But (at least once) re-measuring the actual temperature is essential in my view. Above and below of the food I have a temperature difference of about 0.4 degrees measured.

If you know the idiosyncrasies of his device and taken into account (with pre-heated water but start below the target temperature and, if the overshoot intercept at restart with some colder water), then you have the Steba an effective device that suitable for "sous vide" cooking is.

Because of the lack of actual temperature display and the limitation of the timer I have to reduce the rating. Here Steba can therefore rework the software and would get at least 4 stars; in this price range probably 5 star even without circulation pump. I knew the disadvantages when buying already (they have "accepted" in the literal sense) and have not looked back. If you do not want to invest much more money, the device is unrivaled in my opinion and recommended for beginners "Sous Vide".