The Gaggenau Vario in counter steamer is one of my favorite appliances in my kitchen. I use it for everything from steaming fish (including clams & muscles) to vegetables to boiling pasta. 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.
The Gaggenau steamer is not only healthy, it is pleasing for the eye as well. The sleek design of the steam oven is award-winning (among several Gaggenau products). The VK 230 has been honored in the oldest and most prestigous design competition in the world – the Good Design Award at the Chicago Athenaeum Museum for Architecture and Design.
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