Gourmet cuisine from the steam oven

Four Michelin-star chefs take cooking and baking in the steam oven to a whole new level: whether you want succulent roasts, crisp crusts, crunchy fresh vegetables or light and creamy soufflés, Johann Lafer, Andreas Senn, Cornelius Speinle and Eckart Witzigmann reveal their best recipes for the BORA X BO flex oven and guarantee top-class culinary indulgence thanks to their creative and diverse flavour combinations. Some of the tantalisingly tempting dishes include duck breast in a ginger crust, crunchy rice rolls on sesame spinach, green tomato gazpacho, vegetable, and chickpea papillotes, lemon cream and Swiss carrot cake.

Chef of the century, Eckart Witzigmann, has influenced some of the world's best establishments as Germany's first three-star chef. In 1971, he led a revolution in German cuisine from the Tantris restaurant. Many artists, monarchs and food lovers flocked to his Aubergine restaurant in Munich to admire his culinary prowess.