Remodelista

Appliances: Gagganau Steam/Convection Oven

December 3rd, 2007

From Janet:

When I lived in London, my European friends espoused the virtues of steam ovens. Vegetables cooked in steam ovens retain their vibrant color and flavor, and no vitamins are lost in the cooking process. Meats do not require basting and emerge with a lower fat content. The drawback? Steam ovens don’t brown foods (the image of a flesh-colored turkey just doesn’t appeal). Meet the Gagganau Combisteam dual-oven system, which combines the dry heat of a convection oven with non-pressurized steam. Meat remains tender while the surface browns and crisps to perfection.

Go to Gagganau.com for product information. Available for $4,299 at kitchendirect.com:

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Entry Filed under: APPLIANCES