MASTERY OF TEMPERATURE
Mastery of Temperature is the science behind the art of cooking and a commitment to performance excellence. It's an insight–led approach to appliance design based on a deep understanding of the ways different cooking methods, temperatures and heat types combine to create perfect flavour and texture.
From a gentle, chocolate–tempering warmth to the intense heat required to sear a perfectly cooked steak, our luxury appliances deliver precision and control, right across the temperature spectrum.
The ability to introduce the right heat source at the right moment, and hold at the right temperature, is the key to creating fine cuisine regardless of culinary style.
The best kitchens are those that give the chef absolute control over heat at every temperature to achieve the perfect flavour and texture in a dish.
Perfect results seldom come from just one source of heat. Combine beautiful design and exceptional performance to create a cooking solution tailored to your lifestyle.
CHOOSE YOUR METHOD
Whatever you are cooking, the secret to success lies in Mastery of Temperature. Steam, sous vide, convection, induction, gas — understanding which technique, temperature and heat type you require to create perfect flavour and texture helps you combine appliances into a solution that perfectly suits the way you shop, cook and entertain.
Steam gives the chef the ability to cook full-flavour dishes while preserving nutrients and texture. Steam conducts heat around eight times more efficiently than convection, which means reduced cooking times and lower cooking temperatures. The combination steam oven balances convection and steam for exceptional temperature accuracy. It is ideal for perfect roasting and the creation of centrepiece dishes, such as a whole-cooked snapper or salmon.
Remove the guesswork from cooking and create perfect flavour and texture consistently. Sous vide means ‘under vacuum’, but the hero of this method is not the vacuum sealing of food (made effortless with our vacuum seal drawer) but the combination steam oven's precise control and uniformity of temperature. Seal and sous vide premium cuts to the desired degree of edge-to-edge ‘doneness’. Prepare in advance, hold without overcooking, then sear and serve.
A quick sear over high heat adds to the appearance, flavour and texture of food. Traditionally, gas has been the medium of heat preferred by chefs for searing and other hob techniques, but induction technology is increasingly popular, thanks to the efficiency, responsiveness and precision it brings to the kitchen. Whichever solution you choose, our hobs provide fingertip control of temperature for a perfect high–heat sear.
The kitchen's hob is a workhorse that often plays key roles in preparing and finishing dish components. From melting chocolate at the precise temperature required for perfect tempering, to slowly sweating and sweetening onions, garlic, shallots and other humble vegetables into a flavourful mirepoix, sofrito or passata, low-temperature cooking is best undertaken with the fine control and accuracy of our responsive hobs.
Create an architectural kitchen designed to fit your culinary lifestyle. Combine steam, convection, gas and induction appliances for a solution tailored to the way you live, cook and entertain.