The combination of convection and steam - combi-steam - provides all of the benefits of the locked-in moisture of steam, paired with the finishing touches convection delivers. The guesswork of the perfectly prepared souffle is a concern of the past with combination cooking. A turkey stays succulent and juicy on the inside, but has the perfect crispiness on the outside.

Gaggenau's cutting-edge functionality has resulted in an innovative Combination Steam and Convection oven with humidity levels from 0 to 100% and temperatures up to 450 degrees Fahrenheit. A direct water connection with inlet and outlet ensures unlimited water supply.

Available in a stainless steel-backed or aluminum-backed glass front with a sleek, all stainless steel interior, the BS 270/271 is operated with the clear text LCD control panel fully integrated into the bottom of the all-glass door, offering an unobstructed view of the oven's cavity. No extraneous knobs, touch pads, or buttons remain on the door, creating a sleek line of site directly into the oven's interior. The door opens to a full 180 degrees, allowing for ease of loading and unloading food.

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