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73 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 preserves 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 Cooking Cooking Cooking Steaming Steaming Steaming Maximum 96 points Maximum 96 points Steaming