Steam oven cooking allows you to add moisture to your cooking, without boiling or waterlogging your food.
It preserves the natural textures and flavours in your food, and reduces the need for oils in your cooking. So whether it’s baking, roasting or slow cooking, add some steam and cook like a pro.
Unlike conventional ovens, which can lose up to 30% of their juices, steam oven cooking locks in the vitamin and minerals to help you make healthier foods.
How does a steam oven work
A steam oven combines the perfect amount of steam so your food is sealed on the outside whilst moist and tender on the inside.
Steam Oven uses hot steam rather than, or in combination with, hot air to cook food. The superheated steam cooks food quickly whilst retaining its moisture and nutrients – and surprisingly still gives crispy results when it matters.
Most Steam Ovens have a water container or reservoir – such as a shallow well on the floor of the oven, that will require filling with water before (and sometimes during) the cooking process.
Some Steam Ovens are plumbed, meaning the water container will be automatically filled, and others will require manual filling (and in some cases – where only a very short time of cooking is required, draining and emptying).
To cook, simply select the steam feature on your oven and allow the oven to reach it’s required temperature. The water in the container or reservoir will be heated to optimum levels to commence producing the steam.
Combination cooking
A combi oven gives you the choice of three cooking modes in the one appliance, convection, steam and a combination of the both. In convection mode, dry heat circulates around which is perfect for delicious bread and pastries.
Whereas the steam function enables you to poach fish, steam rice and cook vegetables without losing any flavour of colour.
But a combination of the two features in one meal will take your cooking to another level. Imagine cooking a roast chicken by steaming it at the beginning, then roasting it and then grilling it at the end. Crispy skin on the outside but moist on the inside.
Once a way of preserving food, sous vide is now the best kept secret of top chefs around the world. This cooking method sees food vacuum sealed and cooked at low temperatures in water or steam for longer periods of time.
So by pressing a few buttons, it’s easy to cook something at 60°C for seven hours. Think of that brisket! Apart from your Steam Oven, all you would need is a vacuum sealer and bags to start cooking like a pro.
Permanent plumbing benefits 
There are a few benefits of a plumbed Steam Oven. The first benefit is that you won’t have to constantly keep filling the compartment up with water. There is a danger that if your oven runs out of water whilst cooking, your meal can be ruined.
Your Steam Oven’s capacity is increased when it is plumbed because it doesn’t use up space on the water reservoir. And the third benefit of a plumbed Steam Oven is that it ensures better water quality.
With water constantly moving through the appliance, there’s no chance of limescale or sediment build up. A plumbed system ensures clean, fresh water is converted into steam on every occasion.
A Steam Oven not only helps you to create delicious, healthy and quick (lower energy usage) meals – but will also save your bench top space (and wallet) as there is no need for additional benchtop food steamers.
Aside from this, if you’re a passionate cook or baker, the superior results you’ll get from using steam alone are worth it.
Click Here to go to my blog page for more helpful hints and advise, for all home appliances.
Click Here to contact me to book an appointment to get all your home appliances repaired, serviced or new appliances installed.
