Steam cooking uses the power of humidity to transfer heat more efficiently. Humidity also prevents moisture from evaporating, locking in taste and preserving the texture of your ingredients with gentle and even heating so that nothing gets destroyed. This way, you get a golden brown crisp exterior without overcooking or under-cooking the interior.
Did you know? Water molecules conduct heat much faster than air - so much so that 100°C of steam distributes heat at the same level as 600°C of hot air. Learn moreHumidity also prevents moisture from evaporating, locking in taste and preserving the texture of your ingredients with gentle and even heating so that nothing gets destroyed. This way, you get a golden brown crisp exterior without overcooking or under-cooking the interior.
Learn moreWhen baking, steam allows dough to rise more quickly and thoroughly because of how well it conducts heat. The humidity also prevents the dough’s surface from drying out too quickly and causing resistance in the rising process. Steam’s heat also produces a more complex caramelisation on the dough’s surface, creating thick and delicious crusts every time.
Learn moreUse the Food Sensor to tell the oven how you want your dish cooked. For the first time, you can trust that the oven understands the result you want, just from the words you choose. At last, an oven that speaks your language.