Steam Ovens

The origins of today's steam cooking lie in China. Where steaming food has been the main method of cooking for centuries. Long before our time, double-skinned pans were used to keep the food separate from the water. The benefits of this gentle form of cooking were underestimated for a long time in the West. With a Miele steam oven you can now enjoy this tried and tested art of cooking at home, with the added convenient benefit of Miele electronic controls! 

More flavour, more vitamins: Food prepared in the steam oven is a real feast for the senses. Above all the intense, pure flavours and the pleasant al dente consistency of the food will please you again and again. The principle of steam cooking is as simple as it is effective: food is gently enveloped in hot steam. The immediate exchange of heat ensures rapid cooking without the need for heating-up time. The food is not immersed in water and so retains flavour and vitamins, reducing the loss of nutrients. A steam oven with its gentle cooking method is particularly suitable for delicate foods such as tender vegetables and fish, but also for meat and potatoes.