The steamer is a closed system for the stove. Fill a small amount of water or broth into the rectangular base and place the ingredients side by side on the baking tray. A glass lid seals the small kitchen airtight, and the integrated thermometer reliably measures the temperature. Now you can take a break. The water begins to boil, and steam rises. Fish, meat, and vegetables are cooked without coming into contact with the water. Nothing burns or dries out, and the vitamins are largely preserved in the steam. With a porcelain insert, you can even prepare flan and pudding. WMF steamers are made of stainless steel, have cold handles, and a Trans Therm-All stove base.