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|French to English translations [Non-PRO]|
|French term or phrase: four vapeur|
|Is there such a thing as a steam oven?|
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"four A vapeur"
I wouldn't worry about convection ovens as there is apparently no reference to them in your question ("à convection") - not all steam ovens would appear to be convection steam ovens...
1 - http://www.mieleusa.com/usa/dg155main.html
(Miele Convection Steam Oven)
The Miele DG155
Convection Steam Oven
Convection steam cooking yields uniquely delicious results.
· Doesn't require oils or sauces that add calories and fat; seals in vitamins and minerals that are vital to your health and well being.
· Brings out foods' succulent texture, color and taste
· Excels at cooking a broad menu of dishes, including seafood, poultry, meats, vegetables, fruits and desserts
· Most foods can be prepared and cooked in under 20 minutes
· Multi-level cooking chamber lets you cook an entire meal simultaneously
· Injection system creates even distribution of steam throughout cooking chamber, providing consistent results on all levels
2 - http://www.dupont.com/enggpolymers/europe/news/EP_00-27.html
(Electrolux Steam Oven)
Electrolux has recently introduced the world’s first compact, professional steam oven, the Mini Combi. The 30 litre oven, targeted at smaller caterers such as pubs, is revolutionary in the extensive use it makes of DuPont engineering polymers to combine technical innovation with a stylish design.
Forni Fiorini makes use of a time-tested system with circuits to heat baking chamber’s bedplate and ceiling, closed ring heating circuits using pre-tested “Manesmann” high pressure tubes. These provide an excellent bottom for baking large loaves, small loaves or puff pastry.
All Fiorini ovens come equipped with a steam-supply unit placed on the sides of the baking chambers and heated to baking temperature by an independent heating circuit. This unit supplies a completely saturated and humid steam, with the unbeatable advantage of multiple deliveries depending on the type of bread being made.
Perfect suction of baking steams
Each chamber is fitted with a separate vaporizer and a separate steam exhaust valve. Therefore it is possible to bake bright bread in a chamber and mat bread in another. The very powerful steam generators can be used continuously. The hood of the Mod. TA oven is fitted with an electric fan suitable to suck all the steam coming out of the oven doors.
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