New generation Gaggenau combi-steam ovens

Gaggenau, the luxury brand for professional-grade home appliances, has revealed new and technologically advanced combi-steam ovens with its 400 and 200 series.

Gaggenau combi steam ovensGaggenau continues to develop its combi-steam ovens further, making technical, design and performance innovations. For the ovens 200 series, this includes a fixed water connection model, previously only in the 400 series, in addition to a fully automatic cleaning system and a full surface grill hidden behind ceramic glass.

By simply using a cleaning cartridge the ovens water supply effortlessly descales and removes any heavy soiling from the cavity interior. The innovative cleaning system is able to clean the entire oven with unrivalled hygiene, leaving it effortlessly pristine in less than four hours.

Gaggenau combi steam ovensThe new generation also introduces a multicore temperature probe for both the 400 and 200 series which allows an accurate reading with a variance of one degree within a certain range. The probe features three temperature sensors and continually revises the estimated cooking time based on the sensors readings, ensuring that high quality results are achieved during each use.

Another notable mention is the oven capacity of the new combi-steam ovens which has been increased to 50 litres in both the 200 and 400 series. This allows the user almost limitless choice when it comes to the dishes and ingredients that can be accommodated inside the oven.

Gaggenau combi steam ovensShowing a commitment to creating an aesthetically beautiful product, the 200 series joins the 400 series to include a full surface grill hidden behind ceramic glass, ensuring the cavity of the oven remains sleek and minimalist. The ovens also include the addition of glare-free, emotive lighting with invisible LEDs directing light towards the back for the user to view the food inside.

In 1999, Gaggenau was the first appliance manufacturer to offer the combi-steam oven to the private kitchen, allowing the amateur chef to steam, braise, bake, cook, grill and gratinate – methods that up until then were only used in professional kitchens.

For more information, visit gaggenau.com.au