Do you eat out or take away more often than you want to? No time to slave away over a hot stove because real life gets in the way? The stresses of day to day work and life can get in the way of healthy living.

And when it comes to health and wellness, getting the best diet must be a prioty – you know, use smart fats, go unrefined, eat more fruits and vegetables, choose low-fat dairy products, decrease your salt intake. The only way to keep an eye on all of this is if you take things into your own hands. But does anyone have time to do that these days?

Maybe all you need is the right technology.

Now Panasonic introduces its new 30L Superheated Steam Convection Oven (or the Big Cubie Oven), with the latest tech that allows you to make not just delicious meals, but healthy ones too, by reducing fat, as well as cooking time, and thereby preserving nutrients.

It’s all about using “superheated steam” – that is invisible water molecules – heated to a high temperature, exceeding 100°C.

Steam is heated by two boilers and kept between 120°-190°C. Coupled with that is a flat heater which keeps the superheated steam at the optimum temperature, and functions as a grill heater to boot.

The oven also has holes which inject superheated steam into the whole cavity. When combined, the boiler, superheated steam and flat heater give cooking an even and powerful browning effect.

cubie

The Cubie has a stainless steel look surface and an electrostatic touch panel control.

Don’t worry if you don’t understand the physics behind the process. Simply put, your cooking becomes more delicious, healthier and quick.

There’s lots to savour – moisture leaves the surface of the food, giving it a crispy finish; even when heated right through, the inside is plump and juicy; and both the oil removal and nutrient preservation rates are increased significantly. What’s more is that you can zip through your cooking time – a whole chicken will be done in just 40 minutes or just three minutes for frozen croissants!

Like the smaller Cubie, this bigger oven enables versatile cooking too. You can steam, stew, healthy fry, grill, bake, ferment, all with a wide range of oven temperatures (100°-230°C).

The Cubie also comes in a premium design and lets you cook big. Large cakes and whole chickens can easily be baked. The water tank is greatly enlarged, enabling low-heat simmering over a long period of time – for example, you can simmer soup for up to three hours or more.

So now you can cook like a pro in your own kitchen, and enjoy restaurant-grade dishes in your own home.

NU-SC300BMPQ is now on sale at RM2,799. To find out more, go to panasonic.com/my.

Recipe: Curried Vegetable Stew

cubie

Cubie function: Healthy fry, stew
Preparation time: 20 mins
Cooking time: 1 hour 45 mins

Ingredients
3 tbsp oil
1 red onion, sliced
5 cloves garlic, finely chopped
1 tsp turmeric powder
3 tbsp curry powder
4 tbsp chilli paste
120g carrot, cut into chunks
180g potato, cut into chunks
300ml water
Cauliflower, cut into florets
100g cherry tomatoes
French beans, halved
150g canned chickpeas, drained
150ml coconut milk
1tbsp sugar
Salt to taste

Method

1. Heat oil, onion and garlic on Healthy Fry mode for 8 minutes. Add turmeric powder, curry powder and chilli paste. Continue to cook on Healthy Fry for 8 minutes.

2. Add the carrot and potato, then pour in water. Cook on Stew mode for 1 hour 30 minutes. Halfway through the cooking time (after 45 minutes), add the cauliflower, cherry tomatoes and French beans. Mix well and continue cooking.

3. In the last 15 minutes, pour in coconut milk and chickpeas, then season with salt and sugar. Serve hot.

Tip: Ground anchovies may be added to enhance the taste of the curry