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Combination Steam and Convection Oven
This innovative dual-oven system combines the dry heat of a convection oven with non-pressurized steam in precisely calibrated portions. It is gentle on food – preserving shape, color, nutrients, and flavor, without adding anything harmful or fattening.
Combined with hot air, steam opens up all kinds of possibilities: steaming, baking, simmering, braising, reheating, and juicing. For perfect results every time. With the CombiSteam system, meat remains succulently tender, while the surface browns and crisps to perfection. Or use hot air by itself, ideal for short crust pastry and pies.
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