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102 The perfect programme for every type of dish Combination cooking with Miele The steam combination oven fulfils all your cooking requirements. As a fully fledged steam oven, it has all the benefits as described in the chapter on steam ovens. It also features many conventional oven functions. It is available with various cabinet sizes and offers Fan Plus as well as operating modes such as Top and Bottom Heat, Intensive Bake and Grill. It really shows its versatility with 'Combi cooking' – a combination of moist and hot air ensuring outstanding baking and roasting results. 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 pleasant 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. The right operating mode for every type of food – this is the secret to excellent cooking results With additional oven functions such as Top/ Bottom Heat, Top or Bottom Heat, Large or Small Grill, Fan Grill or Intensive Bake, the steam combination oven is a very attractive built-in appliance. The food probe monitors the core temperature constantly, calculates the cooking time automatically and stops the cooking process exactly at the right time when the set core temperature has been reached. The art of baking and roasting with combination cooking Cooking with steam has long been in the repertoire of chefs de cuisine. Increasing the humidity in the cabinet optimises baking and roasting results: soft, delicious-smelling bread with a shiny, appetising crust as if fresh from the best local baker in town or a roast as tasty as in a restaurant. Because the bread dough is subjected to steam in the first step of baking, it rises better. Moisture is introduced after the meat has been sealed and continues cooking at a lower temperature. This achieves even and perfect results.