All about Steam Ovens
Sometimes we wonder if when we cook food retain as many minerals and vitamins contained in the food. In fact, we lose a lot of the mineral and vitamin content of foods cooked. Moreover, many foods we can not eat raw because of the hardness of the crust. The best way to solve the problem is by using a steam oven.
In an environment where increasingly care about healthy living, steam cooking is valued as one of the healthiest cooking ways. This type of cooking preserves all properties, vitamins and minerals from food also barely alters its nutrients, facilitating digestion. Steam cooking, food retains more moisture and maintains the shape, color and original texture.
Steam Ovens
Cooking occurs more evenly and thanks to the electronic control of steam, it will not cook more than required and therefore will not burn or overflow.
On the other hand, frozen foods and fresh will have the same cooking times, no flavors or odors of food, whether sweet or savory mix. In short, a whole range of advantages to conserve the natural flavor of the food and the grace to feel satisfied eating.
The advantages of steam ovens -combi- to other heat equipment:
<
p lang=”en”>a combination of temperature and humidity in the chamber, which allows the food cooking process to be accelerated;
1-uniform preparation;
2-no need to turn food around;
3-if different dishes are prepared at a time, each of them retains its flavor and most of the vitamins and microelements and looks appetizing;
4-possibility to prepare different products at the same time (up to 10-12 dishes); the odors do not mix;
5-preservation of useful properties of food – possibility of cooking without oil, without formation of fat crust and carcinogens;
6-economy of spaces thanks to reduced number of exploited devices;
7-reduction of final product losses to decrease and decrease during the preparation process;
8-electrical energy economy;
9-reduced cooking time;
10-simplicity of cleaning of the equipment (possibility of self-purification application)
