Everything cooked in water can be prepared with significant benefits. Steamed food loses far fewer vitamins and flavours to give a particularly natural taste. Vegetables retain their fresh colour, fish turns out succulent and tender because the protein neither escapes nor coagulates and seared meat slowly and gently optimises its consistency.
The steam oven is operated by touch controls. A dialogue display with user-prompting ensures easy handling of many automatic programmes, user-programmable settings and numerous service functions. Four cooking levels and temperature ranges from 40 to 100 degrees Celsius guarantee maximum quality of use.
