Steaming
"Perfect for vegetables and fish, drying fruit, blanching, making hard or soft-boiled eggs and sterilizing jars, bottles or babies’ bottles (only after thorough cleaning). You can also reheat dishes with no risk of hard, dried up results."
Hot air and steam, a recipe for success
We have combined the beneficial effects of steaming with the hot air system so you can make food that is deliciously crisp on the outside while remaining juicy and healthy on the inside.
Combination cooking
Ideal for meat like tender roast beef, crispy leg of lamb and casseroles. Perfect for bread and baking and for yeast dough that rises beautifully. Or defrost frozen food without loss of shape, and keep food hot with no risk of hard, dried-up results.
Better for you
Steaming helps to retain the vitamins and minerals in foods, which dissolve when immersed in water. In fact, compared with boiling, steam cooking retains almost 50% more of the vitamin and mineral content.
