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Steam ovens
Introduction: Gentle cooking
In Miele steam ovens, fresh food is
prepared extremely gently. You can taste
the difference – and even measure it in a
laboratory! Steam ovens not only preserve
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.
Benefitting you and your health: Steamed food contains more vitamins and minerals
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)."
The senses
"Tested according to scientific standards, it
can be said that steam-cooking vegetables
is far superior to traditional methods with
respect to sensory properties." For all
foodstuffs tested, the Miele steam oven
achieved first place ahead of boiling in all
sensory test categories.“
Prof. Dr.-Ing. Elmar Schlich
from
Dr. oec. troph. Michaela Ziems
from