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Steam Oven
Choose your size
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Healthier and better-tasting aren’t a trade-off. They’re a setting.
Dry heat alone dries dinner out. Steam alone leaves it pale. The Steam Oven runs both on one timeline — moisture when the food needs it, browning when it’s ready — so weeknight chicken comes out juicy inside, golden outside, without you standing guard.
20s Steam in twenty seconds.
The boiler builds working steam in about 20 seconds. Broccoli doesn’t wait; neither should you.
360° Hot air, all the way around.
360° circulating hot air browns evenly front-to-back, edge-to-edge. No pale side, no burnt corner.
NTC Sensed and held, not guessed.
NTC sensing with PID control holds the cavity from 85 to 430°F. The temp you set is the temp it keeps.
Juicy inside. Golden outside. Same cycle.
Steam Bake layers moisture into the bake at the start, then lets dry heat finish the color. Chicken breast stays tender. Bread rises taller. Nothing needs babysitting.
Crisp that doesn’t cost you the inside.
Steam Roast crisps the skin while steam keeps the meat from drying out. Sunday-quality roast on a Tuesday timeline — and wings that stay wings, not jerky.
Reheat without resurrecting.
Day-old pizza comes out crisp. Last night’s salmon comes out moist. The steam pulse is calibrated for re-warming, not over-cooking.
Steam cleans the oven, too.
A steam-clean cycle loosens grease from the 304 stainless cavity so a wipe finishes the job. The double-glass door stays cool enough to touch and comes apart for cleaning.
Hold a temperature like you mean it.
The 18L holds from 85°F, which is where sous vide lives. Set the water bath’s target, seal the bag, and let NTC + PID do the waiting. Dinner is ready when you are — not ten minutes before.
The roast turns itself.
The 24L’s auto rotisserie spins the bird slowly while steam keeps the meat from drying out. Even color all the way around, no basting shift required. You set the table; the oven does the turning.
The numbers.
What owners say.
Customer reviews coming soon.
In the box
- Oven body
- 304 stainless steam tray
- Wire rack
- Drip tray
- Instruction manual
Questions.
Steam Bake front-loads moisture, then finishes with dry heat — best for breads, chicken breast, and anything that dries out easily. Steam Roast runs steam alongside high heat to crisp the outside while protecting the inside — best for skin-on roasts and wings.
12L for one or two people and small counters. 18L if you want the widest mode set — it adds Sous Vide and Dual Cook (broil above, steam below, same cycle). 24L for families — it adds the auto rotisserie, a 1L tank, and a touchscreen.
About 20 seconds from pressing start to working steam. No long boiler warm-up — vegetables go in when you’re ready, not when the oven is.
The cavity is 304 stainless steel and every size has a steam-clean cycle that loosens grease so a wipe finishes the job. Trays and racks come out; the double-glass door disassembles for cleaning.
No. All three sizes run on a standard 120V US outlet.
Yes — 30-day in-home trial. If it doesn’t earn its counter space, we’ll arrange pickup and refund you in full.