Steamed food contains more vitamins and minerals
The benefit for your health
With the Miele steam oven you can cook fresh food exceptionally gently. You can really taste it - and even measure it in the laboratory! Cooking with steam not only retains the intense, natural food flavours, but also, as much as possible, valuable vitamins, minerals and trace elements. Scientific research endorses the obvious benefits of steam cooking compared to traditional cooking methods. Steam-cooked vegetables retain 50% more vitamins than those boiled in water. Steam cooking ensures the best possible food quality and contributes significantly to a vitamin-rich and healthy diet. Find out more about "Steamed food contains more vitamins and minerals"