As a combi-steam oven, it circulates steam rather than hot air, which is said to keep more nutrients and colour in food than conventional ovens while also cutting down on cooking time.
Gaggenau first brought the steam oven into the private kitchen more than 20 years ago, and the 400 series model is the latest update, offering five humidity levels and exact electronic temperature control between 30 and 230 degrees Celsius.
Among its advanced features is a three-point core temperature probe, which revises the cooking times as the dish progresses, and automatic programmes that offer personalised assistance.
The three-level, 50-litre-capacity oven has a hygienic stainless steel cooking interior and also comes with a built-in automated cleaning system.
The combi-steam oven is available with either right- or left-hinged doors, and with its touch display and rotary knob controls on either the top or bottom.
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