Smeg's Oven Tech Blends Italian Heritage for Modern Kitchens, Dagens industri reports

According to Dagens industri, Smeg is introducing a new line of advanced ovens that blend Italian heritage with contemporary kitchen demands. Designed for design-conscious food enthusiasts, these ovens offer both precision and versatility in cooking functions. The article highlights Smeg's OmniChef model, capable of achieving results ranging from perfectly crisp-yet-soft meringues to gently cooked cod that retains its texture and nutritional value. Smeg, currently managed by the third generation of Bertazzoni entrepreneurs, derives its name from the acronym Smalterie Metallurgiche Emiliane Guastalla, a testament to its origins in the Reggio Emilia region. Oscar Beck-Larsen, Smeg's Nordic Product Manager, emphasizes a growing interest in sustainable and innovative cooking practices. "Many of us view cooking and gathering in the kitchen as a way to relax and enjoy," he notes. Smeg's products, particularly its ovens, are designed to enhance the joy of cooking and the overall taste experience, seamlessly integrating tradition, technology, and inspiration for the modern, health-conscious kitchen. The article emphasizes the innovative application of steam cooking, a technique potentially underutilized in Sweden, as a method for preserving nutrients and minimizing the need for added fats. Potatoes cooked with 20 percent steam benefit from enhanced heat distribution, while root vegetables and chicken cooked with approximately 40 percent steam retain optimal juiciness and texture. Furthermore, steam enhances the crispness and lightness of breads and baked goods.