Steam Cooking
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March 24, 2013
Thermador Lunch and Learn at UAKC
Thermador Event at Universal Appliance and Kitchen Center Thermador will be hosting a delicious lunch and learn at: Universal Appliance and Kitchen Center - Studio City Showroom Saturday, March 30th, 2013 11:00AM View Larger MapDriving Directions Thermador will be cooking and demonstrating for attendees and discussing the new Thermador steam/convection oven, the exclusive Thermador Freedom induction cooktop, and the new Pro Grand® Thermador Range.The Pro Grand® Thermador Range is a range that will change the way real cooks cook. This Ultimate Culinary Center™ features seven cooking options: ExtraLow® simmering featuring our Star® Burners, 22,000 BTUs Power Burner Titanium Griddle with ProCoat™ Titanium Grill with ProCoat™ Large capacity Convection Oven Warming Drawer Industry Exclusive Steam & Convection Oven. Cooking Innovation & Performance The Thermador steam and convection oven can defrost, proof, bake slow cook, and yes it even steams. The Freedom induction cooktop is unique among all cooktops because it not only features the revolutionary induction technology, but it also allows the user to cook anywhere on the glass surface that they choose. Of course, induction means that it will cook with blazing speed while the cooktop stays cool - amazing! The Pro Grand® Range, the Exclusive Steam and Convection oven, and the Thermador Freedom induction cooktop represent state-of-the-art technology, and deliver spectacular results. A BSH (Thermador) representative will also talk a bit about the Thermador brand legacy and their promotional offer which allows customers to earn free appliances such as a dishwasher -
August 05, 2012
The New Pro Grand Steam Range From Thermador
It's got it ALL!New Pro Grand® Steam Range is world’s first appliance to combine the power of steam, convection and gas cooking, plus a warming drawer The new 48-inch Thermador Pro Grand Steam is the world’s first kitchen appliance to offer seven distinct cooking options — steaming, convection baking, burner cooking, simmering, grilling, griddle cooking and warming — with a combination Steam & Convection Oven, a large-capacity convection oven, a six-burner gas cooktop featuring the exclusive Star® Burners, and a fully integrated warming drawer to complete the all-in-one package. Additionally, it houses Thermador’s cooking exclusives, such as the ExtraLow® simmering technology, and a power Star Burner with 22,000 BTU. Cooking Innovation & Performance To maximize cooking possibilities, the Thermador Pro Grand Steam Range offers seven distinct cooking options with four integrated appliances: a full-function combination Steam & Convection Oven; a large-capacity Convection Oven; a six-burner Gas Cooktop and electric grill/griddle option with ProCoat™ titanium surface; and a Warming Drawer.The fully integrated 1.4-cubic-foot Steam & Convection Oven cavity is large enough for a 14-pound turkey, serving 15 people. (A 14-pound turkey takes only 90 minutes to cook in Combination mode, resulting in a moist inside and a perfect crust outside.) The steam oven offers 30 easy cook food programs, and its simple water tank design allows for convenient, spill-proof refilling, and eliminates the need for plumbing modifications during installation.The Steam & Convection Oven enables cooking -
April 06, 2012
Cooking with steam
Remember the pressure cooker? Ever had a rice steamer? Cooking with steam has been around for a long time, yet major appliances have begun adding steam features to their ovens and ranges as if they'd discovered something new. Ovens with steam are available in countertop versions, wall ovens, or in ranges. Brands include Sharp, Miele, Thermador, KitchenAid, Gaggenau, Wolf, and Viking. Most people are probably familiar with steamed vegetables or at least steamed rice. In addition to the obvious benefits of the freshness of steamed vegetables, cooking quickly at lower temperatures also helps retain important vitamins and minerals. Proponents of steam cooking also point out the benefit of reduced fat content. Fat helps keep food moist, but that's not necessary when using steam, so less fat and no basting is necessary. Gourmet Chefs will marvel at the ability to use a steam oven to make stunning creme brule without a water bath, or to bake fresh moist salmon avoiding the fish en papillote (parchment) regimen. The rest of us will marvel at how good leftovers taste when they can be re-heated without drying out. For more information on cooking with steam contact the experts at Universal Appliance and Kitchen Center in Studio City at 12050 Ventura Boulevard PH 877 696-2982. They've not only got the best selection, but also the lowest prices.
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