Braising sears or roasts food’s exterior to create flavor and color. Next, a liquid is added to create steam and vapor. The liquid doesn’t submerge the food but tenderizes it. Consequently, meats with a lot of connective tissue (usually value cuts) benefit from this method. In addition, most vegetables also benefit.
CVap permits braising without adding liquid. But you have the option to do either. Above all, CVap ovens generate the high moisture environment necessary to achieve the tenderizing that traditional braising provides.