tradition and innovation: cooking with steam
The origins of current steaming can be found in ancient China. In China, steaming food has been the primary way of preparing food for thousands of years. Long before our era, the Chinese already used double-walled cooking pots, in which dishes were prepared separately from the liquid. The benefits of this gentle cooking method were not appreciated in the West for a long time. With the Miele steam oven, you can finally put this great way of cooking into practice at home – simple, convenient and incredibly tasty.
why cooking with steam is so healthy
Dishes from the Miele steam oven are not only healthy, but also very tasty. You will especially enjoy the intensive, unadulterated own taste and the pleasant structure of the foods. The principle of steam cooking is simple and very effective. The hot steam heats the food directly and encloses it on all sides. The food to be prepared is not in the water, so that the taste and important nutrients are much better preserved. Due to the gentle preparation method, steam cooking is ideally suited for delicate foods, such as fine vegetables, fish, but also for meat and potatoes.
