A compact innovation will be attracting attention at the Siemens stand: a steam drawer that can be integrated into the kitchen unit. It combines space-saving design with the benefits of steam cooking and opens up new possibilities for the modern kitchen. Whether as a supplement to the oven or as a stand-alone solution under the hob - the drawer makes steam cooking possible even where there was previously no space for it.
The drawer is designed to fit into the usual 15-centimetre-high space under a 45-centimetre oven. This makes sensible use of a previously unused niche. While warming drawers were previously common, Siemens is now replacing them with a system that cooks food gently. The compact format enables integration into a wide variety of kitchen layouts.
A key advantage is the precise temperature control. Instead of having to rely on 100 degrees as when cooking in water, lower temperatures can be set in the steam drawer, such as 80 degrees. This provides a larger time window for cooking: Vegetables remain crispy green, even if they are left in the steam for longer. The system prevents burning and also makes it easier to cook dishes such as rice pudding, which normally require constant stirring.
The steam drawer is not only suitable for classic vegetables such as broccoli or pak choi. Rice, pasta, fish or meat can also be prepared by presenting the ingredients with a little water in the cooking cabinet. The steam comes from a small water container and is evenly distributed inside the drawer, ensuring consistent cooking quality.
The development shows how much kitchen concepts can be individualized today. Some users combine the drawer with an oven, others see it as a stand-alone addition to the hob. With this solution, Siemens is creating an additional option for households that value healthy and simple cooking. The product specifically occupies a niche and underlines the trend towards customized kitchen equipment.