Faster cooking energy saving steam oven

Switching to energy-efficient appliances in the kitchen is a great way to make a contribution to reducing greenhouse emissions. Using a steam oven greatly reduces cooking time and temperature compared to using a conventional oven, while bringing out tastes and controlling textures.

“Because steam has a higher density than dry air, it holds more energy. In practice, this means you can cook at lower temperatures than when using hot air,” says Sophie Davidson, Product Manager at Electrolux Major Appliances. “You save on energy consumption and help the environment.”

The technical explanation is that when water turns into steam, it absorbs a great deal of energy. Then, when the steam condenses back into water in the oven, it transfers that heat directly to the food. As a result, 100° C steam has six times the heat potential of 100° C air.

Cooking with steam means that foods don’t dry out or trade flavors with each other. That means you can cook an entire meal (meat, vegetables, and potatoes) at the same time in the AEG B98205M multifunction and steam oven instead of using separate pots on the hob. Hob cooking is particularly energy inefficient because much of the heat escapes into the air and never gets to the food.

Steam also helps you control surface textures. By alternating moist and dry air you can precisely control browning to get the perfect color and crust on the outside. The natural tastes of vegetables remain intact when roasted, the inside of a chicken stays tender while the skin becomes crispy and bread comes out soft inside and crusty outside.

AEG-Electrolux appliances including the B98205M have been chosen  by Daylesford Organic  for its fabulous cookery school.  You can try out the steam oven here under the watchful eye of top chef Vladimir Niza.

For further information: 08445 611611 or www.aeg-electrolux.co.uk

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