Presteaming is a well-established technique in pulp mills, which improves cooking liquor impregnation by removing air from within and between chips. The aim of the study was to investigate how conditions during steaming affect the subsequent kraft cook and properties of the obtained pulp. It was found that higher pressure and temperature during chip presteaming led to increased degradation and dissolution of hemicelluloses. Lower refinability and tensile index was obtained for pulps cooked after presteaming at high pressure and for a long time.