Steam cooking is one of the healthiest ways of preparing food. But what makes it so healthy? Food is cooked at a relatively low temperature – in contrast to conventional methods where temperatures are often too high, this ensures that important vitamins and minerals are preserved. At the same time, steam cooking doesn’t involve any direct contact with water, so the food retains its intense flavours. The valuable benefits of steam cooking have been scientifically proven. The vitamin C content in particular is significantly higher in steam-cooked food. When capsicums are cooked in a steam oven, for example, they contain just as many nutrients as when they are raw – good news for your health and your taste buds.
Baking and roasting
Perfect results every time: thanks to versatile oven functions such as Conventional Heat, Top or Bottom Heat, Full or Economy Grill, Fan Grill or Intensive Bake, every dish is cooked to perfection. For even more convenience when cooking, the food probe in the DGC Pro monitors the core temperature constantly, calculates the cooking duration automatically and stops the cooking process exactly at the right time when the set core temperature has been reached.
Clever combination
With the DGC, the Moisture Plus operating mode allows you to add bursts of steam to the cooking process, creating more moisture – so you can enjoy beautifully soft bread with a glossy crust and succulent roasts.And with the DGC Pro, you can adjust the cooking climate even more precisely by setting the moisture percentage and combining multiple cooking stages. The DGC Pro is able to combine moist and dry heat in a new operating mode, Combi mode, offering three functions in a single appliance.
Images serve as examples to illustrate the product benefit. Actual feature may vary per model.
Subject to technical changes; no liability accepted for the accuracy of the information given!
