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Sharp’s new countertop cooker uses superheated steam

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Billy Haigh
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By combining superheated steam and conventional radiant heat, Sharp’s new Superheated Steam Countertop Oven can cook food that’s both crispy on the outside and tender on the inside.

According to the company, the pizzeria-style countertop oven combines the two heating systems in a way that could effectively cook everything from steak to cookies to pizzas.

“Sharp is extremely proud to help make the benefits of superheated steam cooking more accessible than ever by bringing them to kitchen countertops across America,” said Jim Sanduski, President of Sharp Home Electronics Company of America.

“The ability to package this innovative technology into a countertop solution at this price point has made this our most important entry into the small appliance category yet, bringing us one step closer to reaching our collective goal of bringing superheated steam to everyone.”

Sharp says that cooking food with radiant heat allows it to reach browning temperatures that are safe for consumption, while also retaining the natural flavors and texture of the food.

For example, salmon will come out of the oven with a crispy texture on the surface and with juicy flavors on the inside.

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