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Miele steam ovens
More flavour, more vitamins:
why steam cooking is so healthy
Food cooked 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.