Sharp Introduces New Electric Superheated Steam Oven — Miele was the first oven of this type I’ve heard of and now Sharp has one. Using 300-degree (centigrade) superheated steam to cook it’s essentially a variation of a pressure cooker without the pressured environment. I sense a trend here.
Sharp Corporation will introduce into the Japanese market the new AX-HC1 Electric Superheated Steam Oven featuring a newly developed Superheated Steam Generator that bathes food in a spray of superheated steam*1 to provide low-calorie cooking as well as removing fat and salt from foods.
The AX-HC1 enables low-calorie cooking by roasting foods using water. It uses a Superheated Steam Generator to produce superheated steam at a temperature of approximately 300C from steam heated to approximately 100C. This superheated steam is sprayed onto the food, delivering approximately eight times more heat content*2 than convection ovens, cooking foods such as meat and fried foods while causing excessive fat to quickly melt and drop away. For example, for a steak, the AX-HC1 removes approximately eight times more fat than cooking in a fry pan, cutting calories by approximately 13% (approximately 88 kcal)*3. When reheating tempura or fried dishes, it removes oils contained in batter coatings, and for shrimp tempura, cuts the oil content by approximately 13% (approximately 58 kcal)*4 compared to microwave heating. The AX-HC1 also has a salt reducing effect for grilled fish such as shiozake (salted salmon) and shiosaba (salted mackerel), and reduces salt content by approximately three times compared to cooking using a gas grill*5.