New Teka steam ovens: Health comes first

Steaming, a cooking method thought to date back to before the discovery of fire, when foods were cooked over hot springs or stones, is now as popular as ever. Oriental cooking has always made great use of steaming as a main cooking method, both for health reasons and because ovens are very rare. The Chinese have used steamers for at least 3000 years or more, with early steamers being made in stoneware and originating in the province of Yunnan.

Healthier, more nutritious dishes may be easily prepared by steaming; the results are colourful and flavourful, textures fresh. That is why in Teka, where care about health and wellness is always a must, we have developed the new HK 930 S and HKX 960 S, a steam oven with top features and an awesome design.

Suitable for most foods and a surprising variety of recipes, steaming has great advantages over other cooking methods. A far higher level of nutrients, vitamins and minerals is retained than by other cooking methods. Steam cooking reduces Vitamin C in vegetables by 40% whereas boiling reduces it by 70% because it is lost in the cooking water. Steaming does not immerse foods in water into which nutrients, particularly in vegetables, can escape. Foods are generally more nutritious when steamed and as additional fat is not required for cooking it’s also healthier and lower in fat, and if they are cooked in a Teka oven, there is nothing else you can ask for.

View product features:
Model: HKX960 S
Model: HK 930 S