NEW SOURCE

Hong Kong Tatler Homes - - EUROCUCINA 2018 -

With its Dia­log oven, the re­sult of seven years of research and de­vel­op­ment, Miele has in­tro­duced a rev­o­lu­tion­ary new way to cook, an ad­vance it likens to the in­tro­duc­tion of the mi­crowave to con­sumers.

The Dia­log oven has two sources of heat­gen­er­at­ing elec­tro­mag­netic waves that also de­tect how much of the waves’ power has been ab­sorbed by the food, so the oven knows when the food is cooked to per­fec­tion. One of the demon­stra­tions in­volved cuts of steak placed along­side veg­eta­bles and po­lenta pat­ties. All are cooked at the same heat set­ting for the same length of time—with­out any of the items be­ing over­cooked or un­der­cooked. With the in­tel­li­gent cook­ing method of the Dia­log oven, the dif­fer­ent types of food only ab­sorb as much en­ergy as they need to be cooked per­fectly. In its “di­a­logue” with the food, the oven also man­ages to cook it in a shorter time as well. And be­cause cook­ing with elec­tro­mag­netic waves means meat won’t brown and bread won’t de­velop a crust, the Dia­log oven also pro­vides tra­di­tional ra­di­ant heat to give food that ap­petis­ing seared fin­ish. miele.com

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.