Steam Wellness Cooking: More Than Just 100°C

At school we were all taught that water boils at 100 °C, and that steam is simply water vapour produced at this boiling point. It feels almost universal, a fact we accept without question.

In the kitchen, however, steam does not always mean 100 °C. The intensity of steam can be adjusted, giving very different cooking results. Gentle steam at lower temperatures preserves delicate textures, while powerful steam at higher settings accelerates cooking and even helps create crispy surfaces.

This is where the Teka SteamGourmet oven stands out. Instead of treating steam as a single function, it refines steam into distinct modes, each with its own temperature range. That means steam can be controlled with precision, so you can unlock new ways of cooking that are healthier, more versatile, and far more sophisticated than traditional steaming.

The Power of Temperature Precision

The SteamGourmet oven offers three distinct steam modes, each with an adjustable range that allows you to fine-tune results:

• LOW STEAM Mode (50–80 °C): Gentle, low-temperature steam ideal for sous-vide style cooking, poaching delicate proteins, or reheating without drying.

• STEAM Mode (60–100 °C): Classic steam at boiling intensity, perfect for vegetables, rice, dumplings, and everyday healthy cooking.

• HIGH STEAM Mode (120–200 °C): Powerful steam that works at high temperatures, ideal for roasting, finishing dishes with texture, or baking bread with a perfect crust.

This spectrum means you are no longer locked to one interpretation of steam. Instead, you can choose the exact intensity that best suits your dish.

A Closer Look at Each Mode

LOW STEAM (50–80 °C)

• 50–60 °C: Perfect for sous-vide style cooking at home, creating restaurant-quality textures in fish, chicken breast, or eggs.

  
  

• 60–70 °C: Ideal for gentle reheating of sauces, custards, or desserts where you need heat without harshness.

  
  

• 70–80 °C: Suitable for poaching vegetables or fruits, keeping flavours intact without breaking down their structure.

STEAM (60–100 °C)

• 60–80 °C: A lighter steam option that works well for delicate grains or vegetables, cooking them slowly and evenly.

  
  

• 80–100 °C: Full steam at boiling point, efficient and powerful for staples like rice, dumplings, or fresh seafood.

HIGH STEAM (120–200 °C)

• 120–140 °C: Injects steam while gently roasting, giving meats a juicy interior with a light golden finish.

  
  

• 140–180 °C: Perfect for breads and pastries, creating crisp exteriors while retaining moisture inside.

  
  

• 180–200 °C: High-performance steam for rapid reheating or finishing dishes where you want speed, texture, and moisture retention all at once.

Steam, Plus So Much More

What makes the SteamGourmet oven truly versatile is not just its temperature range, but the way these steam modes can be combined with other oven functions:

• Steam + Hot Air (CombiSteam): Adds moisture during baking or roasting, giving you golden roasts with juicy interiors or crusty bread with soft crumb.

  
  

• Steam + Grill: Enhances texture on the outside while keeping the inside tender.

  
  

• Regenerate (Steam Reheat): Uses low steam to refresh leftovers so they taste like they were just cooked.

  
  

This integration is what transforms the SteamGourmet oven from a simple steam oven into a multifunctional cooking system.

From Everyday to Gourmet

Steam cooking used to mean simple, functional meals. Vegetables were steamed, rice was cooked, and fish was kept tender. Useful, but limited.

With SteamGourmet, those same ingredients become something more. Low steam brings out restaurant-style textures in delicate proteins, while high steam transforms bread into bakery-quality loaves with crisp crusts and soft crumb. Even a family roast can be elevated, moist on the inside and beautifully golden on the outside.

Discover the Teka SteamGourmet oven and taste the difference of steam, perfected.

Learn More