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Q: I can't tell from the pictures but does this sous vide even have a water circulation jet?

It has no circulation. This is the main drawback of this unit. I measured temperature with a calibrated thermometer and it varied by about two degrees depending on location of the probe. It was high at the bottom near the heat source and cooler next to the meat. Circulation would equalize this. Occasional stirring may help. Good immersion units allow you to set by tenths of a degree. The pan is somewhat small. No way can you fit a rack of ribs in it, but a couple chicken breasts or salmon steaks will. For the price, this is a good introduction to sous vide, but beware of the limitations.

Q: range of temperature: minimal and maximal settings? I need 80 Farenheit degrees min and 190 max

You should buy a stick Sous vide and not an oven. The temp will be more accurate and you can heat different amounts of water effectively. I use both, with the oven coming in at a distant second only because it has dual functions I don’t use. (Slow cook)

Q: what's the temperature for warm?what the biggest temperature it can be for this machine?

This unit needs max water to heat over 180f I used less water and got a HOT prompt

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Description

Cook Like a Pro! 👨‍🍳 Elevate your culinary game with precision and style.

FLAVOR RETENTION - Slow cooking locks in moisture and enhances flavors.
GENEROUS CAPACITY - Cook for the whole team with a spacious 6-quart nonstick vessel.
PRECISION COOKING - Achieve restaurant-quality meals with exact temperature control.
DUAL FUNCTIONALITY - Experience sous vide and slow cooking in one sleek appliance.
USER FRIENDLY CONTROLS - Easily programmable for hassle-free meal prep.

The Hamilton Beach Professional Sous Vide Water Oven & Slow Cooker combines the best of both worlds, offering precise temperature control for sous vide cooking and the gentle, flavorful results of slow cooking. With a generous 6-quart nonstick vessel and user-friendly programmable controls, this versatile kitchen appliance is designed for the modern professional who values both efficiency and quality in their cooking.