Siemens StudioLine unlocks power of sous vide cooking

With leading technology.

Siemens unveiled its new StudioLine oven range at two key events in Sydney this week. An aesthetic update on the current range, the new models feature a more minimalistic look with a brushed black stainless steel finish and less stainless steel door panels.

Its purposeful signature linear aesthetics complement other Siemens product including built-in coffee machines, dishwashers and rangehoods.

The flagship iQ700 studioLine ecoClean oven with fullSteam and pulseSteam can be accompanied with a separate vacuum drawer – a new addition to the range – for users to marinade and vacuum seal ingredients before cooking with the sous vide function using a precise, low-temperature.

pulseSteam is ideal for browning or crisping foods, and fullSteam provides a healthy alternative to cooking with oils and fats as dishes are cooked with 100% steam.

BSH category manager for cooking, Malte Seifert said, “Avantgarde design meets leading edge technology and advanced automation. The new Siemens StudioLine 60cm Full Steam oven and chamber vacuum drawer are the perfect combination to explore the benefits of sous vide cooking.”

Thanks to the varioSpeed feature, the iQ700 StudioLine ovens can speed up preparation time of dishes by up to 50%, without loss of flavour or nutrients, by activating the microwave alongside hot-air cooking.

The coolStart function means frozen convenience food can be placed straight in the oven with no pre-heating or thawing required. The function will condense the whole process into a single cooking session.

There is also a wide-selection of pre-loaded dish options for users to simply enter the weight, and let the iQ700 studioLine oven take over. The intelligent meals function will automatically recommend the ideal settings to deliver the best possible result.

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