Miele steam ovens

More flavour

"Tested according to scientific standards, it can be said that steam-

cooking vegetables is far superior to traditional methods with

respect to sensory properties (taste, texture, colour, structure). For

all foodstuffs tested, the Miele steam oven achieved first place

ahead of boiling in all sensory test categories.“

Dr. oec. troph. Michaela Ziems

Steam cooking – the ideal cooking method

Scientific tests carried out by the renowned Universities of Giessen

& Koblenz/Landau in Germany confirm the benefits of steam

cooking in comparison with other cooking methods.

Nutrients

"Tested to scientific standards, steam cooking proved to be superior

to traditional methods in terms of retaining sensitive nutrients (e.g.

vitamin C, minerals, trace elements)."

Prof. Dr.-Ing. Elmar Schlich

Putting health first

Steamed food contains more vitamins and minerals

In Miele steam ovens, fresh food is prepared extremely gently. You can taste the difference – and even measure it in a laboratory! Steam

cooking not only preserve intense, natural flavours, but even more importantly precious vitamins, minerals and trace elements. Scientific tests

have proven the clear benefits of steam cooking compared with conventional methods. Steamed food has a vitamin content of up to 50%

more than boiled food. Steam cooking ensures the best possible food quality and contributes significantly to a vitamin-rich and healthy diet.

In laboratory tests, four criteria were tested which

define the quality of enjoyment, according to a

scientific points system: appearance, taste, aroma and

texture. The unequivocal result: steam cooking is both

the tastiest and the healthiest method of cooking

vegetables, irrespective of whether produce is fresh or

frozen before cooking.

Broccoli from the steam oven contains 50% more

vitamin C than boiled broccoli.

Capsicum from the steam oven contains as many

minerals as raw capsicum. By comparison, boiled

capsicum has approx. 45% less nutrients than raw

capsicum.

Fish retains its texture and unique flavour as it is

enveloped in steam and gently cooked. The above

chart shows clearly that steam cooking proves to be

far superior in terms of sensory properties.

Vitamin C content of broccoli (mg/100g)

Minerals and trace elements in capsicum (mg/100g)

Sensory result on vegetables

Sensory result on fish

Raw

ingredients

Raw

ingredients

Cooking

Steaming

Maximum 96 points

Steaming