Steamed food contains more vitamins and mineralsWith the Miele steam oven, you can cook fresh food extremely gently. You can taste the difference – and even measure it in a laboratory! Cooking with steam not only retains the intense, natural food flavours, but also valuable vitamins, minerals and trace elements, as much as possible. Scientific research endorses the obvious benefits of steam cooking compared to traditional cooking methods. Steam-cooked vegetables retain 50% more vitamins than those boiled in water. Steam cooking ensures the best possible food quality and contributes significantly to a vitamin-rich and healthy diet.