Also Looks Great With...
Steaming is a particularly gentle and healthy way to cook food. The highly effective heat transfers properties of moist air to produce wonderfully tender, juicy results with delicate vegetables, potatoes, rice, fish, shellfish and meat. No other method of cooking takes such good care of the flavor, aroma, appearance, consistency and color of food. Unlike boiling water and pressurized steam, hot pressureless steam also leaves the nutrients in food largely intact, making it one of the healthiest ways to cook. Boiled broccoli, for example, loses 67% of its vitamin C content. Only 20% of its vitamin C content is lost when it is steamed. Steam prevents flavors mixing too, as any juice escaping from the cooking food passes into the cooking water but not the steam. The water left in the steamer after use can actually make an excellent base for a soup or sauce.
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|Manufacturer Color||Stainless Steel|
|Power Output||2300 Watt|
• Exact water temperature control from 100°F to 200°F.
• Automatic boiling point detection
• Automatic switch-off
• Function display
• Cooking on two levels, without flavor transfer
• Water capacity: 1 to 6.4 quarts
|Certifications and Approvals|
|Width Class||20" Or Less|