Gently steamed vegetables remain firm to the bite, fish and poultry juicy and tender. Cooking under hot steam not only preserves vitamins and minerals, but also the full, natural flavour. You can therefore season sparingly and use much less salt when cooking. You can even dispense with the addition of oil or fat when steam cooking. By precisely dosing the amount of steam at exactly the right time, the baking and roasting results are even better. The steam prevents the bread from drying out, for example, and ensures a crispy crust and a fluffy crumb. Other dishes that are cooked, reheated or regenerated also get more flavour from the addition of steam. Simply combine the heating mode suggested by the recipe with steam boost and pour the amount of water into the tank, which is concealed behind the control panel. The steam burst is controlled automatically. With 4D hot air, the heat is evenly distributed on each level. This means that food can be inserted on levels one to four and the results are always consistently perfect. But that's not all: you can also bake and roast on up to four levels at the same time and get consistently reliable results from top to bottom.