DOCUMENT

71 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 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.