I cook mixed trays of vegetables every few days, very often with just a sprinkle of salt over the top. Vegetables, seafood, rice and lentils can all be steamed. If you have a large joint with a lot of internal fat, I don’t recommend using too much steam unless you’re planning to slow cook the meat into soft, shreddy submission (in which case lower the temperature, and see further down the page for the section on slow cooking). A bit of persistence pays off with outstanding meals you couldn’t replicate in any other appliance. Have a look at these popular chicken and pork sheet pan dinners from the index pages to see how I’ve done it. Privacy Policy - Conditions of Use - Infringement Policy, How to Clean Your Freezer Without a Defrost Cycle, Common Error Codes on an Electrolux Dishwasher and What They Mean. All you have to do is scan a barcode and enjoy the magic of time back. Grilling, crisping, drying, frying, dehydrating, steaming, poaching – the combi-steam oven can do them all, and then some, allowing restaurant, cafes and the like to add so much more to their repertoire. Order Now (Advertisement) Recipes Library. If you don’t want to miss out when I post new articles and recipes, join the Steam and Bake email list to be notified when new posts are added. You won’t need to stir casseroles to stop them catching, but if you’ve got some of the meat sitting exposed above your sauce, just turn it over once or twice during cooking to stop it drying out. Because of the vitamin retention mentioned above, vegetables are the perfect item to cook in your steam oven. Steamed pudding recipes are an obvious choice for the full steam setting in your steam oven, but what about baked puddings? 4.1 out of 5 stars 81. My preference is to stick with steam oven slow cooking for those tougher, fattier cuts of meat unless your oven gives the option to vary steam/humidity percentages when using combi settings. Sound familiar? I particularly like this high heat/high humidity combi steam method for oily fish, like salmon, as the flavour it gets from a very hot blast in the oven is fantastic, and it cooks in just a few minutes. You should end up with a glossy, golden crust and tender fluffy bread inside. Steam cooking is also speedier than cooking in a conventional oven, particularly with larger dishes or batch cooking. You know those tall loaves with nice open structures you see on Instagram? Happy steam oven cooking, see you here again soon. The Cons of Steam Ovens. If that’s you, don’t panic. Be sure to check out all of your options before making your final purchase, as there are many different combinations and features available. Every recipe features a step-by-step video tutorial, full list of ingredients and equipment required, method & hints section. After all, nobody likes to eat dry fish. It will do just about everything a microwave oven … I’m a huge fan of baking, as shown by the ever-growing list of recipes in the combi steam cakes and baking index. If you haven’t read it, go back and have a look for the first article in this series, where I discuss steam-only. Convection steam ovens are the most popular and versatile type you can buy, and this is because they combine the best of a traditional convection oven with the ability to steam cook. You simply wipe excess moisture out with a cloth. Cooking with steam is quick and easy and can often reduce cooking times. By steaming your veggies you ensure that you and your family are getting the most nutrients possible in every bite. Why Are The Buttons On Your Induction Stove Are Not Working, 7 Reasons Why Your Gas Burner Isn’t Turning On, How to Fix an Ice Maker Producing Broken or Incomplete Ice, How to Replace the Sump Filter in Your GE Dishwasher. Golden, crunchy tops and soft, sticky and juicy within, this varied and simple category of desserts is totally deserving of combi steam. You're ready to place this and other parcels like it in the oven to gently steam inside until cooked through. A combi-steam oven, sometimes called convection-steam oven, helps you get your holiday cooking done faster and with more health benefits. If you try any of the recipes I’ve linked to, or have success using one of the above suggestions, I’d love you to share by leaving a comment below or on the Steam and Bake Facebook page, or tagging your photos with #whatsinthesteamoven on Instagram. A crumble is my go-to winter dessert when I want something I don’t have to feel guilty about feeding to the kids, but if cobblers, crisps or even pan dowdys are more your thing they’ll all work along similar lines. Many people wonder if a steam oven will actually cook their food. Adding steam to your baking program can lift your baking skills to a whole new level. Steam ovens feature a reservoir that must be filled with water for the oven to work properly. Oil free cooking which is much healthier. The different modes on a convection steam oven allow you to transform restaurant leftovers to their original glory, recreate that delicious avocado toast you’ve been craving, or bake … Part 2: Combi Steam, 12-minute brownies with salted peanut butter frosting, fudge brownies with white chocolate and pecans, ← Combi Steam Almond Crumbed Fish with Sweet Potato Chips, What foods can you cook in a combi steam oven? Again, go with high heat and high humidity - the toppings get golden very quickly, so the fish or shellfish underneath can remain moist and tender rather than overcooking. This cooks evenly and fast and is super energy efficient, and the Steam, which has been used for centuries in cooking. Steam does that; it helps bread rise, develop a crispy crust, and encourages an open crumb. So what are the best foods to cook in a steam oven? https://maisoncupcake.com/steam-oven-miele-review-pros-and-cons You’ll never have to pre-bake fruit for a pudding again, just chop, top and bake at a moderate temperature with high humidity. Get comfortable, this is a long post! 99 $499.99 $499.99. An additional benefit to steaming your food is the moisture retention you gain using this method. If your oven doesn’t have a specific reheat function, just reheat using combi steam at around 120°C/250°F, and 30-50% steam/humidity. Steam ovens work by heating water stored within the oven and using that to cook items placed inside. By using your steam oven, you will have a fairly easy time of cooking your rice until it is just right and you needn’t be afraid of burning it. When you call us in for your repair work you can rest assured you are getting the best bang for your buck from a company you can trust and feel proud to support. If you are selecting steam levels in your appliance, a moderate to high level of humidity is ideal. convection steam oven combines the unique capabilities of a steam oven with the cooking efficiency of a convection oven Items that fall into this category include muffins, cookies, cakes, and pies. This is not an argument for getting rid of your stovetop, rather a way of thinking outside the box about how you use your appliances, especially if you’re cooking for a crowd and need to do things a bit differently. I often saute in a large, shallow tray or pan using combi steam, especially if I’m going to be adding other ingredients to the same pan and roasting further. Puff pastry dishes can be cooked at a temperature range of 180-220°C/350-430°F, depending on the filling you plan to put in them and their overall size. Find out more about affiliate links and how they help this site. Virtually anything can be cooked using this method. All you need to do is place a pan of eggs in the oven, set it to the correct setting, and wait for a batch of perfect boiled eggs to emerge. The temperature and humidity will vary a bit depending on your recipe, but I’d try somewhere around 160-170°C/320-340°F with 80% humidity. Take a look at the 12-minute brownies with salted peanut butter frosting and the fudge brownies with white chocolate and pecans for examples. Recipe Gallery. Steamed food also tends to retain more vitamins and minerals than food that is boiled. Dry poultry and beef will be a thing of the past when cooking them in your steam oven. If you’re new here, I recommend starting with the first post in this series, about using the steam-only function in your steam oven. If you have a steam oven but you’re still roasting your vegetables* in a regular oven, I urge you to try doing your next tray of veg using combi steam. Click directly on the PDF link under the image below to download, and feel free to print it out and keep handy for when you’re wondering what to cook in your steam oven. This may seem silly at first, but a steam oven is the perfect appliance for reheating leftovers. There are two forces at play, Convection and Steam. Proudly brought to you by the team who created Cooking with Steam, 'Demystified' is available to order now! Using a steam oven for kitchen prep tasks The final result is golden brown outside and tender and beautifully airy inside. The food market is highly competitive, and the combi-steam oven can give you that edge – with quality food cooked over a shorter serving time. The truth of the matter is that a steam oven can, in fact, cook your food, and many things come out tasting better than they would if cooked by another method. Fish is packed with an amazing collection of nutrients your body loves. If you want a few examples of how I cook these kinds of dishes, have a look at this Combi Steam Roast Dinner, the fabulous Asian Style Sticky Beef, or Cheat’s Combi Steam Chili. I don’t think anyone would argue in favour of the taste of microwaved food, so being able to reheat food which tastes like you just cooked it is a huge advantage. I think of fish and seafood in a steam oven as having two distinct ways of cooking. Plus there’s only one pan to wash! This post includes affiliate links. Cooking with Steam provides FREE ACCESS to an ever growing library of traditional recipes adapted to Steam Oven cooking. With such a wide variety in functionality, you can prepare a seemingly limitless variety of meals. 'Demystified - Steam & Combi Oven Recipes for Home Cooks' is the first commercially available English language combi/steam oven cookbook in the world. There is a downloadable graphic which goes with this series of posts. Food cooked in steam retains moisture better than food cooked in a convection oven. Small tarts can be successfully cooked using combi steam without blind baking your pastry. There’s no exact rule for how much faster these dishes will cook, as it depends on the recipe, the type of meat and the dish you’re cooking in. There’s a good reason for their popularity – they are infinitely adaptable, simple and the quantities can be adjusted up or down for as many people as you have at the table that day. Baked pasta dishes work on similar principles to gratins. I hope that’s given you some new ideas to make the most of the combi steam setting in your oven. Plus they brown gorgeously without ever getting that tough top layer which many an oven gratin suffers from. Roasts like whole chicken, duck, pork/lamb racks or a standing beef rib, do best using a temperature range of about 180-220°C/350-430°F) and a moderate to high proportion of steam. I never use a lid – you’ll find that pot roasts with a little fat on the top don’t dry out enough to worry at this kind of temperature (although you can always baste with the pan juices during cooking). Meanwhile, the dampness of the steam gets between all those flaky layers and causes them to expand and puff much more than you’d see in a regular oven. The best roast chickens and ducks I’ve ever made are cooked using combi steam, and I would go as far as to say every cut of meat can benefit from some steam during cooking. Crumbs are great on white fish fillets, mussels and oysters, and a smear of mustard topping goes very nicely with salmon, tuna or trout. I use the reheat setting in my steam oven probably more than any other function. Golden, crunchy tops and soft, sticky and juicy within, this varied and simple category of desserts is totally deserving of combi steam. Because this appliance uses steam to cook foods, it is ideal for cooking anything that contains nutrients you don’t want to cook off. If you start to imagine that you can use combi steam in many instances when you’d otherwise use a pot or a frypan, a whole world of cooking options open up to you. Sourdough benefits from a blast of steam at the start of cooking but a dry finish, and the best results I get are using a stone, which is liable to crack if put in a steam oven. I go as high as 230°C/450°F for very small cuts, and around 80% steam/humidity. Read, experiment and please don’t be afraid to try your regular recipes using combi steam. Just about anything you’d usually use a water bath/bain marie for should be ok in combi steam, from souffles to self-saucing puddings. Using a steam oven to reheat food is a great alternative to using a microwave. Sheet pan dinners are particularly great for combi steam because foods which might otherwise get dried out, like chicken fillets or fish, remain juicy and tender. It was the first recipe ever posted on the blog, and it’s still one of the most popular. For instance, vitamin C is easily cooked away when using methods such as boiling. Cook evenly without sacrificing flavor, cook faster without sacrificing moisture, cook confidently with steam. Heat from the oven turns the water into steam. Let’s say you've been sold on the idea of wonderful quality food and fast cooking. The oven heat makes for excellent browning and ‘corner bits’ (and let’s face it, who doesn’t like a corner bit?). This beef kofta is another favourite - it’s probably not a purist’s sheet pan dinner because it’s covered in sauce, but I do cook it in a single pan so I’m throwing it out there. But now you've got a steam oven in your house, you don’t understand exactly what the combi steam function is doing, or what sorts of foods to put in the oven to get the results you want. And you might also want to check out my all time favourite steam oven cake, a lemon ricotta loaf. For steamed vegetables, place a grate over a pan of water and place it in the oven. Straight steam is best for seafood like salmon, fish, lobsters, crab, mussels, and clams. Think beyond having to choose between bake or broil, combination Steam Ovens open an entirely new world of culinary possibilities by combining the precision of convection with the health benefits of steam. Plus, if you’re trying to minimise your fat intake, you can do sheet pan dinners with very little (or sometimes no) added fat and still get golden brown vegetables – something I find really hard to achieve in a dry oven. The main one is that I generally use whatever temperature I normally would when roasting, but I allow for the meat to cook a lot faster because of the added steam. Vegetables also benefit from the added moisture, as do cakes and muffins. Tune in again soon for the third and final instalment in this series, covering foods which are best cooked without any steam. However, if you are cooking something that is best with a nice golden brown color, it’s recommended to finish it off in a regular oven after steaming it. Convection steam is … What all of them refer to is this: combi steam cooking is the use of a regular convection (dry) oven setting, usually with a fan forced element, combined with the simultaneous use of wet steam cooking. It’s also excellent for poultry like chicken and turkey and eggs in the shell, poached, or as a frittata. If you’re new to steam oven cooking, or just new around here, bookmark and use this as a reference guide, full of recipes which are ideally suited to steam ovens and ready to inspire and get you cooking. While you probably think of the stovetop when steaming food, you can achieve the same results in the oven as well. As well as cooking up to 40% faster than traditional oven settings, it can really improve the quality and flavour of your food. Just remember to be careful when opening as the steam can burn! Scones, biscuits and muffins are good cooked at around 180-200°C/350-400°F with 50-60% humidity. They also work wonderfully at enhancing the texture of your food and preventing them from drying out. The plumbed units are more convenient and won't need to be refilled, especially in longer recipes. Here are recipes you can try to experiment with this technique: I tried to cut it down but I know the following information will help if you’re unsure about how to make the most of owning a combi steam oven. Vegetables - and fruits - roasted with some steam come out more tender, more flavoursome and more vibrant than their regular oven counterparts, and in about two thirds of the time. As your pastry cooks, the dry heat surrounds and browns the exterior, giving a gorgeous crispy finish. That’s a great, easy side dish which is usually pan fried, but in combi steam there’s almost no stirring or attention required until it’s done. Steaming your fish is a great way to retain these nutrients and ensure that your fish is moist and delicious. They allow you to do more than any other type of oven, since you can use them to roast, brown, broil, bake, or steam. Cook with confidence | real food and steam oven recipes, What foods can you cook in a combi steam oven? FREE Shipping by Amazon. Although a joint of meat or loaf of bread are great foods to show off this method, cooking with combi steam can offer so much more. What Foods Can You Cook in a … Each steam oven comes with a number of settings such as steam only, convection mode, gourmet mode i.e. Others can’t imagine that things will taste as good as if they used a regular oven. With a combination steam oven (also called a combi-steam oven), you can steam, bake, broil, reheat, and even toast various foods. If you can vary your steam, try a moderate temperature, around 180°C/350°F, with no more than 30% humidity. The humidity levels mean there’s no tough, dried out layer of pasta on top, and the insides are silky and tender. All you need is a heavy pot (I use Le Creuset cast iron ones) and your steam oven, and you’ve got one of my favourite ways to cook. They may be perfectly textured on the inside, in fact they are fine in general, but you will never get that crispy, crackly exterior on your potatoes without finishing them off using dry heat. You’ll never have to pre-bake fruit for a pudding again, just chop, top and bake at a moderate temperature with high humidity. *We do need to have a quick conversation about roasted potatoes here, which is this: in the spirit of honesty, and in recommending you use the best appliance for purpose, combi steam roasted potatoes are not my favourite thing. It allows you to reheat food without drying it out, which a microwave can often do. Bosch Steam Oven Installed With A Water Reservoir In a plumbed steam oven, the water is supplied directly from your plumbing system. There are a range of proprietary terms coined by the different oven manufacturers - combi steam, convection steam, vario steam, convection humid, steam surround and steam bake are just a few. This will render and brown any exterior fat and cook the meat fully through while remaining juicy. There are a few different methods, depending on what you’re cooking. I often cook muffin pan egg and bacon tarts using puff pastry, selecting 180°C/350°F and 50% steam/humidity. You can achieve a crispy outside using the oven’s normal heat while maintaining flavours, vitamins and moisture inside the food you’re cooking. Recipe Search. Some of the things you can cook are: As food will not burn or bake on in a steam oven there is no need for time consuming oven cleaners and scrubbing! In fact, puff pastry was one of the first things I cooked in a steam oven, and it’s still a go-to when I want to show people what these ovens are capable of. Steam ovens allow you to cook dishes which are full of flavour, whilst also retaining the nutrients of the ingredients. One of the cool things about having the steam is that it prevents the transfer of flavors so you can cook things like apple pie and garlic chicken at the same time and the flavors don’t mix. Steam ovens are incredibly easy to clean compared to conventional ovens. I’ve found that dishes which take 5-6 hours in a slow cooker or regular oven will take around half that time in the steam oven. Combination steam ovens can be fantastic option as it really allows you to use steam cooking at it’s full potential. If your roast is small and lean, perhaps a piece of beef or lamb fillet, game meat or a chicken breast, then a high temperature and high steam level are going to be your friends. $449.99 $ 449. By adding steam when roasting joints you’ll get meat that’s perfectly moist on the inside but crispy on the outside. All you have to do is select the temperature you want to cook at and the combination steam (or convection steam) setting. If you’ve always reheated leftovers in a microwave, now’s the time to stop. This is because the oven does not dry out the items which may already be feeling a bit dry from their initial cooking and storage. Every other type of bread I’ve tried, though, from standard sandwich loaves to focaccia, baguettes, bagels, fruit breads and enriched brioche-type doughs like hot cross buns and this over-the-top monkey bread, has been excellent cooked at a standard oven temperature with around 50-60% humidity. Is Your Microwave Broken or Just In Need of Cleaning? The rising steam will cook the vegetables. Have a look at my past (and much loved) chocolate cake recipe for a bit more of an explanation of leavening and baking in a steam oven. If you’d like to be notified when new posts are published, subscribe to the email list so you never miss a post (plus you’ll get an invite to the subscribers-only Combi Steam Cooking with Steam and Bake Facebook group, where there are well over a thousand steam oven users from around the world, helping one another by sharing great tips and support for almost every brand). Firstly, bacon cooked in the steam oven becomes ultra crisp without any additional fat. I’ve talked about using the steam-only setting in your oven for saucy and soupy dishes, but I feel like slow roasting, pot roasting and casseroles come into their own with low temperature combi steam settings. If you are having trouble with your steam oven—or with any other appliance in your home—we do hope you will contact us. You can cook a variety of different proteins in a steam oven. Fred's ApplianceOctober 11, 2016CookingLeave a Comment. Meats that are steamed are much juicer than grilled, baked, fried, or broiled meats. For many people I know that advice will seem daunting, but once you understand the principles, you’ll gradually find you’re having far more hits than misses. Dry poultry and beef will be a thing of the past when cooking them in your steam oven. The Bake +Steam function on our new ovens uses a touch of steam to create a richer and glossier colour, a crispier crust and soft delicious texture for your home-baked goodies. If you're steam oven is not plumbed, you will need to manually add water to your steam oven reservoir. I use temperatures of 160-170°C/320-340°F and 60-80% humidity for my brownie recipes. If you want an oven that enables you to cook with steam, but also gives you that golden and crispy effect, what you need is a combination steam oven: What is a combination steam oven? I still twice-cook my roasted potatoes by steaming to partially cook, then tossing in hot fat and roasting in a dry oven until crunchy. But I love to feature vegetables as the star of a meal, too, for example in this combi steam roasted sweet potato dinner, this whole cauliflower showstopper and one of my go-to lunches, roasted broccoli. The other great way to combi steam seafood is with a topping or crust of, say, herbed breadcrumbs or freshly chopped herbs and grain mustard. When you do sign up, you’ll also be invited to join the subscriber-only private Facebook group, where well over a thousand steam oven owners from around the world are sharing tips and talking about their appliances. Get it as soon as Sat, Dec 5. If you are considering purchasing a steam oven, we here at Fred’s Appliance repair couldn’t recommend it more. A combination steam ovens combines steam cooking with conventional fan-forced heat. Whatever you call them, they’re just a collection of ingredients popped on an oven tray and baked together. Steamed items, on the other hand, retain the majority of the vitamin C they contained before cooking. It’s also great for cooking cakes and bread. The Tovala Smart Oven cooks your meals exactly as our chefs intended by pulling time, temperature, and cooking modes from the cloud. If you’ve taken an interest in making sourdough bread, you’ve probably read that creating steam in the oven is essential to a good bake. Added steam helps to cook the meat relatively quickly, however all that internal fat and sinew needs relatively longer to soften and break down. For larger tarts I’d recommend blind baking, otherwise the humidity can make your pastry a little soggy. For instance, garlic and chopped bacon in a tray with a knob of butter can be ‘pan-sauteed’ using combi steam at 200°C/400°F with around 50% humidity, before adding some broccoli or Brussels sprouts and roasting until the vegetables are tender and slightly frazzled at the edges. If you’ve not used an oven with an added steam function, it’s a game changer! Combi steam is an oven cooking method which is great for cooking a massive array of foods. Whether you haven't made a purchase yet, or you've owned one for years, I hope this website will help you build confidence and learn to love your combi steam oven as much as I love mine. With larger cakes, you need to be a bit mindful of how much and what type of leavening agents you’re using. My go-to settings for slow roasted meat and casseroles are around 120°C/250°F, and 80% humidity. Think of these posts as an overview with example recipes linked throughout, all designed to get you more comfortable knowing which foods work with steam and combi steam. Cook vegetables and fruits at the same temperatures you would in a regular oven, adding 30-50% humidity, and cut your cooking time down by around a third. Part 1: Steam →, Everyday Recipes | Steam Oven Recipes I Convection Steam RSS. Combi steam ovens cook at a temperature range of 30-275°C or 86-527°F, with the addition of varying levels of humidity from about 20% right up to 100%. These cuts cook fast but using a high proportion of steam means you’re less likely to dry them out. helps to preserve both the nutrients and flavours of fresh produce Steam ovens can be used to cook almost any type of food, from vegetables to all kinds of meats. If you ever wonder how a restaurant can get you a perfectly cooked meal in just a few minutes, it is because they have a steam convection oven in the back. If you’ve ever been down the rabbit hole of Pinterest, you’ll know that sheet pan dinners, or tray bakes, as they’re call in some parts of the world, are a big thing. F.BLUMLEIN Steam Convection Oven Countertop 34 Qt - 10 Modes with 24 Item Preset Menu and 10 DIY Recipe Slots - Extra Large Size for Entire Family. As a guide, I add only half the usual quantities of cream, stock or water to the dish before cooking, and cook at a moderate oven temperature with up to 80% steam. I like vegetable gratins in the steam oven for some of the same reasons I love roasting veg in it: they need little fat and far less liquid (or salt) in order to make them delicious, so they taste more deeply of whatever vegetables are in them. There are a couple of guidelines I follow when roasting meat and poultry this way. Brownies are a perfect candidate for steam oven baking, because the humidity gives them a very soft, fudgy interior. In addition to the freely available content you’ll find here at Steam & Bake, I run a Patreon membership page for cooks who want more exclusive content such as personalized support, recipes and bonuses. pre-made recipes (each manufacturer tends to name this based on their jargon such as Master Chef by Miele and so forth), and slow roast mode, which you can use to prepare just about any dish you want. When using a steam oven, you can cook an entire turkey in just 90 minutes, and it will be moist and juicy. Recipes involving puff pastry do surprisingly well in combi steam. Puddings work beautifully steamed at 100°C/212°F, but having a steam oven gives you the option to cook those softer textured desserts like custards, cremes and cheesecakes at a slightly lower temperature (85-95°C) to retain a gorgeous gentle set. Using a steamer for cooking helps to ensure that nutrients remain in your foods when you eat them. Some oven models allow users to select the percentage of humidity to add when using combi settings. If yours doesn’t, there’s no need to worry when you see a recipe written with a particular humidity or steam level specified. If you would like to learn a little more about combi steam cooking then check out this video from AEG. You can steam, as covered in my previous post, or you can roast quick and hot, with high humidity level. Crumbles, cobblers and crisps in the steam oven. Order now from www.steamahead.com.au. Combi steam is excellent for almost all types of bread doughs, with the exception of pizza (great to reheat but too moist for cooking) and very crusty sourdough style breads. The Smart Oven Takes The Cake The Convection oven is already widely used in Europe. If you are considering purchasing a steam oven, you may be wondering if it’s worth the cost. Your oven will determine the humidity level for you, so you can just ignore the part of the method which asks you to set a steam percentage. One of my favourite baked pasta dishes is this cannelloni, but I’m also partial to a simple weeknight affair of cooked dried pasta, tomato puree, sautéed onions, shredded leftover chicken and a few handfuls of spinach all baked under a generous layer of cheese.