Powerful, Healthy & Smart Cooking with Combi and Steam Ovens in Malaysia

6 reasons to buy a VATTI oven

Convection and steam in one cavity

Hot air for a crisp exterior, controlled steam for a moist interior, and the two together where a dish needs both. That is one appliance, one opening in the cabinet run and one thing to clean, doing the work of two.

Steam that is measured, not guessed

Humidity control sets how much moisture is in the cavity rather than injecting steam and hoping. The VA03 runs three grades of it, and dual temperature control holds the top and the bottom of the oven apart while it does.

Auto-clean, then a dry cycle

Intelligent auto-clean on the combi models, followed by spraying steam and drying so the cavity is not left wet. The VA03 lines its interior in blue ceramic coating, which grease does not key into in the first place.

Sixty-eight menus you are free to ignore

The VA03, VA05 and VA06 carry 68 auto-cooking menus, plus multi-stage programmes that change temperature and steam partway through a cook. Use them, or set it yourself. Both are on the same panel.

A door you can stand next to

Three and four layer glazed doors, with low-E glass on the O755P, keep the outside cool enough to open with a child in the kitchen. Soft-close hinges on the same model, and every door on this page comes off for cleaning without tools.

Rated A+ where it is rated at all

All three built-in ovens carry an A+ energy rating. An oven that reaches temperature quickly and then holds it spends less time drawing full power than a cheaper one still struggling to get there.

Choosing a oven in Malaysia

• 25-75L

  Size it to the household, not to the kitchen

  Capacity here runs from 25L to 75L. Twenty-five litres suits a condo kitchen that mostly reheats; 70 to 75 litres is what a family baking and roasting for a full table needs. In practice the cabinet aperture decides it before the cooking does, so measure the opening first and choose inside what will fit.

• 8-12functions

  Count the functions you will actually use

  The published counts on this page run from 8 to 12. More is not automatically better: a second baking mode you never select is worth less than the steam stage that reheats rice without drying it out. Work out the three you would use in a week and buy for those.

• Convection, steam, or both at once

  Convection circulates hot air for a crisp, evenly browned result. Steam holds moisture in, so food stays tender and keeps more of what is in it. A combi runs either, or the two together, which is what lets one cavity roast a chicken on Sunday and steam a fish on Monday.

• Built in, or standing free

  Most of this range is built in and drops into a cabinet run at eye level, which is where an oven is easiest to load and safest to unload. The VA01 stands free on a countertop instead: the answer for a kitchen with no cabinetry to give up, and for a rented one.

• The air fryer question

  The VA05 and the VA06 add an air-fry mode, using the fan and the element the oven already has to crisp food with little or no oil. If the household eats fried food and would rather it were not deep fried, it earns the step up. If not, it is a mode that will sit unused.

• What it will ask of you

  The steam side needs water in the tank to work, and it needs descaling every three to six months to keep working. Built-in units want a professional to fit them into the cabinetry. Looked after, expect eight to ten years.

Oven trusted by 10,000+ Malaysians