WMF Vitalis 18/10 S/S Stovetop & Oven Steamer for Four

This Beautiful Set makes a Great Gift for that Special Cook! Steaming is regarded world-wide as the healthiest cooking method

Product Features.

The TransTherm® universal base and the high side walls provide for an even heat distribution and a long heat storage on the hot plate.

Invite cooking diversity, fresh food from the market, and fabulous healthy cooking into your kitchen with this WMF Vitalis Stovetop Roaster/Steamer Pan system. This system is an amazing multi-tasker, with its abilities for steaming, roasting, searing or braising. WMF Vitalis features high quality stainless steel that is extremely durable, easy to clean and super-hygenic. The Transtherm base and high sides ensure even heat distribution and retention. The built in thermometer in the clear glass lid allows for controlling the inside temperature without removing the lid, while the handles are heat resistant. The removable steaming rack serves as an insert for the pan, and provides the healthiest cooking system available as the contents cook above the water level, allowing the food to retain essential vitmains and minerals. Vegetables remain tender, poultry stays succulent, and fish does not fall apart or dry out. Also included are one large and one small steamer insert that fit side by side on top of the rack, with flexible, removable wire handles for lifting the inserts, keeping foods separated while cooking. Additional inserts are available as open stock. Unit has a 6-3/4 quart capacity.

Slow cooking – the healthy way to cook. Cooking in steam is regarded worldwide as the healthiest cooking method. The principle is really quite simple. The food is not submerged in water where it may leach out, but on the contrary, all the valuable vitamins and minerals remain in the food. Cooking in steam is suitable for everything which is not seared at a high temperature or has to become crusty. Vegetables remain tender and al dente, poultry remains succulent, fish does not fall apart. In steam nothing becomes dry, nothing burns. The food retains its characteristic taste so that you can, to a large extent, dispense with salt. The excellent transmission of the heat with steam means that food is cooked evenly – also in the inside. WMF has developed the ideal system for this cooking method: the Vitalis aroma steaming system.

The lid of the steamer features an integrated thermometer which allows for measuring the temperature inside the steamer.
Aroma steaming system consists of roasting pan and steaming rack and combines perfect team-work as a steaming system.
Use: Water is boiled and produces steam. The food is placed on the rack without touching the water and is cooked in the steam.
There are numerous possibilities for using the system. You can steam, warm up, keep warm, defrost, heat or smoke.

Aroma Roasting Pan Vitalis

The Vitalis roasting pan for cooker and oven can be used like a traditional roasting pan for searing, braising and for gratins. After searing on the hot plate you can put the roasting into the oven pan for slow braising.
There are also further inserts and steaming racks allowing you to use this device as Aroma Steaming System in the oven.

Slow cooking – the healthy way to cook. Cooking in steam is regarded worldwide as the healthiest cooking method. The principle is really quite simple. The food is not submerged in water where it may leach out, but on the contrary, all the valuable vitamins and minerals remain in the food. Cooking in steam is suitable for everything which is not seared at a high temperature or has to become crusty. Vegetables remain tender and al dente, poultry remains succulent, fish does not fall apart. In steam nothing becomes dry, nothing burns. The food retains its characteristic taste so that you can, to a large extent, dispense with salt. The excellent transmission of the heat with steam means that food is cooked evenly – also in the inside. WMF has developed the ideal system for this cooking method: the Vitalis aroma steaming system.

SLOW COOKING - THE HEALTHY WAY TO COOK

Cooking in steam is regarded worldwide as the healthiest cooking method. The principle is really quite simple. The food is not submerged in water where it may leach out, but on the contrary, all the valuable vitamins and minerals remain in the food. Cooking in steam is suitable for everything which is not seared at a high temperature or has to become crusty. Vegetables remain tender and al dente, poultry remains succulent, fish does not fall apart. In steam nothing becomes dry, nothing burns. The food retains its characteristic taste so that you can, to a large extent, dispense with salt. The excellent transmission of the heat with steam means that food is cooked evenly – also in the inside – without the potatoes taste of fish.

You may use it like a traditional roasting pan for sautéing, braising, for bakes…
After sautéing on the hotplate you may put the roasting pan into the oven for slow braising.
The glass lid with integrated thermometer enables you to monitor the cooking process.
The roasting pan can be used without lid for gratinating.

The TransTherm® universal base and the high side walls provide for an even heat distribution and a long heat storage on the hot plate.