Sharp’s innovative AX-HC1 Superheated Steam Oven used a newly developed superheated steam generator to “roast” foods with water. By spraying food with superheated steam*1 at a temperature of 300℃, the oven delivered approximately eight times more heat content*2 than convection ovens. This Superheated Steam Oven made possible a whole new level of healthy cooking, allowing low-calorie cooking that reduced fat in fried foods, low-salt cooking that reduced salt in foods and l Sharp’s innovative AX-HC1 Superheated Steam Oven used a newly developed superheated steam generator to “roast” foods with water. By spraying food with superheated steam*1 at a temperature of 300℃, the oven delivered approximately eight times more heat content*2 than convection ovens. This Superheated Steam Oven made possible a whole new level of healthy cooking, allowing low-calorie cooking that reduced fat in fried foods, low-salt cooking that reduced salt in foods and low-oxygen cooking that limited the loss of nutrients such as vitamin C due to oxidization. *1 A clear, colourless gas obtained by heating ordinary steam at 100℃ under normal pressure to even higher temperatures. *2 Compared to the heating capacity per cubic meter of Sharp’s RE-MA1 convection/microwave oven when the oven is cooking at 230℃.
