Steamer

If you enjoy healthy eating, you will love steaming your food, because minerals and important nutrients are largely preserved during steaming.

The Küppersbusch steam ovens will let you master this gentle method of cooking in next to no time. Our appliances work without pressure and with ideal steam distribution.

Why use steam? Because there simply is no gentler cooking method. Vegetables, fish and tender meat turn out perfectly thanks to the even distribution of heat. The colour and shape of the food remain unchanged, natural flavours and aromas are particularly intense. Nutrients and active ingredients are hardly leached out, and minerals remain almost completely intact.

In addition, steam cooking ensures there is no loss of moisture in your foods. And if you steam pre-cooked food, the moisture previously lost in the cooking or warming process is replaced. In short, steam cooking is a nutritionally valuable preparation method that has the added advantage of not requiring additional oils or fat and is essential for many special diets.

Sous-vide cooking is a variant of lowtemperature cooking performed in a bain marie or in steam at a practically constant temperature.

The sous-vide programme in Küppersbusch steam cookers and steam ovens is a feature especially designed for sous-vide cooking. With this method, meat, fish or vegetables are cooked inside a vacuum bag at relatively low temperatures below 100°C.

Discover unparalleled taste experiences with this cooking method. And this is how it works:

Simply clean and, where necessary, cut up the ingredients (raw and cooled) and put them in a vacuum bag. Add flavouring, e.g. oil, herbs and spices. Then, seal the bag in the vacuuming drawer to extract as much air as possible. If you do not intend to use them immediately, the bags need to be stored in a cool place. Vacuumed bags can be left in the fridge over night to marinate.

Then, place the bags into your steam cooker or steam oven and start the sous-vide programme. The food is cooked at a constant water or steam temperature of 50°C to 85°C.

We have compiled some particularly recommendable recipes for you in our cookbook "Taste experiences with sous-vide". The cookbook is available here for free download as PDF.

With the Küppersbusch ovens with steam function, you can choose to do pure steam cooking with 100% steam or use a combination of steam and hot air. So you can select the perfect setting for every dish you cook.

You also have the option of adding automatic steam bursts to each oven function. Simply set the desired intensity of the steam pushes and the oven will add them automatically. The devices from the Profession+ series also offer the possibility of setting manual steam pushes.

You tap - while the baking process is running - on the "manual steam boost" field and the oven adds a steam boost. Vary the length of the steam boost by either tapping the field briefly or holding it for a longer period of time.