Sharp said the microwave generates “superheated steam” at a temperature of about 572 degrees Fahrenheit, hot enough to melt fat and reduce oil and salt from steak, chicken, fish and other foods.

Sharp said the machine’s fat-zapping power derives from a steam generating unit that produces a combination of convective heat and condensation heat so hot that fat liquefies and flows out of the food in a very short period of time.



The company said the new oven can remove eight times more fat off a 200 gram beefsteak than if prepared in a frying pan, leading to a 13 percent reduction in calories.



It can cut nearly 19 percent of the fat off a 100 gram serving of mackerel, compared with about 12 percent reduction when using a gas grill, Sharp said.



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