Steam Braising or Combi-Braising

Braised Spareribs with Plum Sauce cooked in the steam oven in the steam-braising mode — Braised Spareribs with Plum Sauce

Use the combination Convection Steam Mode with low temperatures between 290 - 320 degrees for braising in a Steam Oven. You don’t want the liquid boiling too rapidly just a gentle simmer so keep an eye on it and reduce the temperature if needed. Every steam oven is a little different, so you have to pay attention to understand the nuances of your oven.

The Benefit of Braising in the Steam Oven is:

Food can be cooked uncovered and you won’t need a heavy pan
Once the food is cooked and cooled you can skim the fat from the cooking juices, slice the meat and place the casserole back in the oven to reheat before serving
While the meat is cooling you can steam or steam roast some fresh vegetables to serve with the braise…...just one more reason why we love steam ovens!