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Combination Convection-Steam Oven
Introduction*
Convection-Steam Oven
Combinations of steam and hot
air: hot-air temperature (40°C
to 225°C - 85°F to 437°F) and
humidity (20% to 100%) are selectable and
can be varied up to 6 times in quick
succession. This offers maximum flexibility
for best baking and roasting results.
Steam cooking
A healthy and practical cooking process
with unique benefits:
Ʒ Same cooking time for frozen and fresh
food
Ʒ uantity-independent cooking
Ʒ Ideal for vegetables, fish, side dishes,
desserts and much more
Ʒ Perfect for reheating and defrosting
Ʒ Best method to retain vitamins and
nutrients
Ʒ Simple preparation of food
Ʒ Food does not burn or boil over
*depending on model
Pleasure
What additional benefits does the Miele convection-steam oven offer?
Miele's convection-steam oven combines all the functions of a fully fledged convection wall oven with those of a steam oven. Its trump card
is combination cooking – the application of moisture and hot air in timed sequence to give perfect results, particularly for baking and
roasting.