Full Steam Ahead
Although the earliest examples of steam cooking come from North America, dating back to 10,000 years ago in Arizona, it is Asia that the method of cooking is most entrenched. And for good reason, as steam cooking locks in the flavour, texture and colour of food, retaining the maximum amount of nutrients and vitamins. And it’s healthy too, requiring less oil (or none at all).
Traditionally performed by balancing bamboo trays or plates over raised metal frames in a wok, Germany’s Miele is bringing Teutonic engineering and ingenuity to this style of cooking. The Miele DG6800 Steam Oven is a sleek beast that could be at first mistaken as a conventional oven; inside, however, a tank filled with water generates steam that is pumped into the 38-litre cooking chamber. Texture and taste are not guesswork here; the DG6800’s automatic programs covers an impressive array of ingredients and dishes, right down to the optimal cooking times and temperature at a single press of the touchscreen. Even combination programmes are accommodated; cooking up to three different dishes at any given time, with the handy timer feature allowing you to pop in a dish and the DG6800 manages cooking time to have it ready by a certain time.
Convenient and classy, the Miele DG6800 is cooking for the modern, 21st century kitchen – retaining all the virtues of steam cooking with none of the hassle and all of the health.
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