With a steam cooker, cooking becomes a wellness cure: it gives the ingredients their full flavour and relieves the chef of work. And it works very easily. The steamer is a closed system for the hob. Pour a small amount of water or stock into the rectangular lower section and place the ingredients next to each other on the cooking tray. A glass lid seals the small cooking kitchen airtight, and the integrated thermometer reliably measures the temperature. Now you have a break. The water begins to boil, steam rises. Fish, meat and vegetables are cooked without coming into contact with the water. Nothing burns or dries out, and the vitamins are largely preserved in the steam. With a porcelain insert, you can even cook flans and puddings.