La adición de vapor a los tipos de calentamiento clásicos permite la preparación ideal de un gran número de platos, lo que permite, por ejemplo, conseguir una corteza de pan perfecta o un asado jugoso, ya que la humedad en la superficie de los alimentos se evapora, haciéndolo crujiente o manteniéndolo jugoso. Calentar los alimentos tampoco es un problema ya que se retiene la humedad.

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