Latest articles on QuliMax 
ATAG's QuliMax Combi-steam oven produces more steam and cooks, roasts and grills food perfectly(21/03/2011)
Food which has been steamed retains its vitamins, especially vitamins B1 and C that are water soluble, so it is healthier than boiling. Steam also cooks food gently retaining its texture, colour and flavour, and keeping it moist. For consumers who like to watch what they eat, steaming is perfect as there is no need to add fat or salt. Cooking using steam is popular with professional chefs, who recognise its flexibility and ease of use, and is only slowly achieving mass market appeal. ATAG has... [more]
ATAG appliances create the maximum impact in the kitchen(03/06/2009)
The design of kitchen appliances must be distinctive and discreet and the technology top notch, but flexibility is of no less importance in an era of changing lifestyles and ever evolving kitchen formats. ATAG's QuliMax, CombiMax and CaféMax make for a dynamic style statement when teamed together in the contemporary kitchen. Smooth synergistic lines in a choice of Stainless Steel or Graphite Black make these appliances perfect for integration into both kitchen and dining installations. Th... [more]
ATAG introduces QuliMax combination steam oven(11/02/2009)
Encompassing the preferred preparation mode of the professional chef, steaming, is fast becoming the cooking method of the decade. Although not new (the Chinese have been steaming food for thousands of years) steam offers many advantages including preservation of taste, nutrients, colour and texture with healthier results. ATAG UK has added a new compact oven, the QuliMax to its range of compact built in ovens. The ATAG QuliMax is a new multi-functional, combination steam oven, combining soph... [more]
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