It is a balancing act between heat, moisture, timing and the expertise to judge the correct use of each. Discover some of the Gourmet Range’s capabilities. And imagine the possibilities.
Venison fillet with roasted parsnips salsicca on game meat and black Tuscan kale.
The CombiVac Sealer, the CombiSteam Sous-Vide oven and the Teppanyaki hob.
When you can hold temperatures within 1 degree, suddenly the culinary world is your oyster. Like exquisitely textured, edge-to-edge pink steaks or the tenderest of chicken. When the CombiSteam Sous Vide oven and the CombiVac Sealer unite, anything is possible.
Dumplings in dashi with a variety of mushrooms
Profi Steam Sous Vide, with one-degree precision and the Grill Plancha on the induction hob.
Cooking at low temperatures of 45 to 85 °C for a prolonged period of time is a chef’s best friend. Say hello to CombiSteam. It will intensify flavours and improve texture giving you precise control so you can perfect even the trickiest meringues.
Seared scallops with hollandaise sauce, trout roe and roasted seaweed.
The Teppanyaki hob, Infinite Pure hob and the Grill Plancha.
Not just the preserve of meat, searing everything from vegetables to scallops caramelises ingredients and heightens their flavour. Enter the Teppan Yaki hob or the Grill Plancha which will transform your dinners into a culinary event.
If you would like to find out just what the Gourmet Range can do, contact our teamContact us
When it comes to precision, we’ve got you covered. Get in-depth guidance on sizes and specifications to help you create impeccable kitchen installations.Coming soon