– gentle steam cooking (65-95°C), steam cooking (100°C, 0 bar)
– pressure steam cooking 110°C (0,5 bar) and 120°C (1,0 bar)
– for vegetables, sensitive products, sous-vide cooking, defrosting,
reheating
– electronic control system, soft-touch switches
– timer 0-99 min, buzzer
– steam condensing apparatus, safety gauge
– door with safety lock and one-grip handle
– stainless steal (18/8) internal and external surface
– standard equipment: 2xGN1/1-65 mm containers