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More flavour, more vitamins:
why steam cooking is so healthy
Food prepared in the steam oven is a real feast for the
senses, from the intensive, authentic taste to the
pleasantly al dente consistency.
The principle of steam cooking is as simple as it is
effective: food is gently enveloped in hot steam. The
immediate exchange of heat ensures rapid cooking
without the need for heating-up time. The food is not
immersed in water and so retains flavour and vitamins,
reducing the loss of nutrients. This gentle cooking method
is particularly suitable for delicate foods such as tender
vegetables and fish, but also for meat and potatoes.
