For centuries, the ancient Chinese used reed or bamboo baskets to steam cook their meals. They understood the power of steam to keep food crisp, while at the same time releasing the natural flavor without losing nutrients. Just like you find in any fine restaurant, a residential steam oven allows you to cook meat and vegetables without losing moisture, nutrients and flavor.
Today the Integrated Steam Oven, combines the advantages of a steam oven and a convection oven in a single appliance. This ingenious dual-function oven combines the dry heat of a convection oven with non-pressurized steam in just the right calculated balance. Combining hot air and steam injection allows for all kinds of cooking opportunities from defrosting to steaming to baking to browning, from the perfect roast to the flakiest pie crust to crisp vegetables.
Gaggenau BS 270/271
Küppersbusch EKDG 6800.0M
Miele DG 4082