The function of pure steaming is to simplify the large soup pot and steamer, which has its own water tank for water supply and a heating plate inside. Water vaporizes instantly at high temperature, and water vapor enters the steaming oven cavity to heat food. The highest temperature can reach 1 15℃, and saturated steam water molecules circulate in the cavity from top to bottom, reaching the inside of the food, locking the nutrition of the food and maintaining the original flavor of the food. At the same time of high temperature baking, steam is accurately supplemented to replenish water, and a layer of fresh-keeping water film is added to the food, so that the baked food is golden and crisp in appearance, delicious and juicy in interior, and the whole chicken, lamb chops or steaks can be steamed with a tender, smooth and crisp taste.