Translations:Gaggenau Dampfbackofen/3/en
The development department at Gaggenau collaborated closely with professional chefs including three-star chef Marc Haeberlin.[1] This collaboration culminated in 1999 in the first Gaggenau combi-steam oven to be launched on the market for private households.[2] The technology, which had long since been commonplace in professional kitchens, allowed food to be prepared in an especially gentle way. The steam was generated without pressure in the steaming chamber and could be combined individually with hot air in different moisture levels, thus preserving the vitamins, consistency and color of the foodstuffs. Appliances in the combi-steam ovens 400 series had a direct inlet and outlet water connection, making these appliances safe, hygienic and convenient to use.[3]