First Meal with the Typhur Sous-Vide Station

I built my First Sous-Vide unit in November 2010, using a Slow Cooker, Thermocouple, and PID Controller. That unit has served me well for 15 years but Today I think it is being Retired.
Yesterday I received a Typhur Sous-Vide Station and today I put it to the Test.
Setting it up was very Easy. I like the Bags with the little "Hooks" and corresponding hook holders on the cooking container. The Larger Display Screen is easy to see and use. The included recipes are a Bonus (didn't need to grab my Douglas Baldwin book to check cook times).
Todays Menu was Carrots and Mashed Potatoes, using the Typhur Recipes and a Turkey Breast. I Typically only cook proteins SV but today decided to cook the whole meal Sous-Vide. Started off doing a seach on the Display for Carrots. Tapped on the recipe I wanted and Followed the Directions. Hour later Carrots finished and in the Ice-Bath. Next up, the Potaoes. Typed in a search on the Display, up came Butter Mashed Potatoes, followed the directions, 1-3/4 hours later, Potatoes were done and cooling in the Icebath. I already had a Turkey Breast, Seasoned and Bagged in the Freezer. Set the Typhur for 145°/4 hours.
About 40 minutes prior to dinner, I pulled the Carrots and Potatoes out of the refrigerator and dropped them in with the Turkey Breast so they could reheat. Pulled the Turkey and made a quick Gravy with the Purge, and Dinner was Served.
Everything came out Really Good, though the carrots could have been a little softer.