Steam ovens are remarkable tools that can transform your cooking, but getting used to cooking with one takes a little time. The more you use your steam oven, the more you will become attuned to the differences in flavor and texture of foods cooked with steam.
Almost any food you can normally blanch, steam, or boil in a saucepan can be steamed in the steam oven, and delicate foods such as custard, flan, and cheesecake do not need to be cooked in a water bath. Jars for canning can be sterilized in steam, and the processing can also be done in the steam mode. In addition, you can also bake, roast, reheat, and defrost food. The oven may be small, but it features a wide range of options for food preparation.
Meat, fish, poultry, vegetables, and baked items, especially bread, benefit from being cooked with a combination of convection and steam. You may be surprised to learn that a steam oven can also defrost and reheat foods. These functions take longer in a steam oven, but the results are exceptional.
What is the Benefit of Cooking with a Steam Oven
Steam ovens cook food with a combination of heat and humidity. In a nutshell, cooking with steam inhibits cellular breakdown, which translates to better flavor, texture, and nutrient retention.
Other benefits include the ability to cook multiple foods at one time with no transfer of flavor, and because steam ovens are smaller than traditional ovens, larger roasts such as turkey will cook faster.
Steam ovens feature a mode specifically for steaming. In this mode, the oven defaults to 212 F, and this is the mode to use for steaming vegetables, grains, shellfish, eggs, hard or soft cooked or poached, and also for making your morning oatmeal.
Tips for Steaming in the Steam Oven
Since water boils at 212 F, most steam ovens are preset to this temperature in the Steam mode.
When cooking in a saucepan, the pan is typically covered to trap steam and cook the food; however, foods do not have to be covered when being cooked in the steam oven.
Tips for Baking in the Steam Oven
When baking in the steam oven, be sure to reduce the recipe temperature by 25 F and watch the timing. The recipe temperature is reduced when baking because convection cooks food from the edge to the center; the edges may cook too quickly if the temperature is too high. Since steam ovens are smaller than traditional-sized ovens, foods may also cook faster. Setting the timer 5 - 8 minutes in advance of the recipe time will help you determine the exact timing in your oven.
A baking steel or stone can be used to form a crisp crust when baking bread, and perforated baking forms are ideal when baking French bread.
Casseroles can be baked uncovered in the steam oven. If additional browning is required, change the mode to Broil (if your oven has that mode) for the last 5 - 8 minutes of cooking time.
Tips for Roasting in the Steam Oven
Small cuts of meat, fish, and poultry can be cooked directly on a rimmed baking sheet or a solid oven pan. However, when roasting whole poultry or larger cuts of meat, placing the meat on a rack in a shallow pan will ensure better results. Placing the meat on a rack prevents moisture loss from the heat of the pan, and elevating the meat ensures the heated circulating air can cook the meat evenly.
Timing will be faster when roasting larger cuts of meat in a steam oven. A 4-5 lb chicken will take approximately 1 hour to roast. However, a 10 lb turkey will cook to an internal temperature of 165 F for approximately 1 hour and 20 minutes. If your oven is not equipped with a meat probe, a wireless meat probe is an excellent investment to avoid overcooking.
When roasting meat, always factor in resting and carving time, and add the side dishes at the appropriate time so they will be ready to serve when the meat is ready to serve.
Tips for Reheating Food in the Steam Oven
Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly, it is best to use the lower preset temperature for most foods, although there are some exceptions.
Heating cold food generally takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. For example, a large slice of lasagna might take 15 minutes, whereas a dish with some grains and roasted vegetables may only take 8-10 minutes.
Food can be reheated in the oven cooking containers, on a plate, bowl, or casserole dish.
When cooked meats such as beef or lamb are reheated, they take on a slightly grayish tone. However, once you cut into the meat, it will remain perfectly pink on the interior and taste freshly cooked.
Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350, and once hot, place the pizza or baked item in the oven for a short period.
The steam oven can also be used to warm dishes so that they stay warm when served and to hold prepared food prior to serving.
Steam Oven Maintenance
Steam is a remarkable tool for cooking, but I can’t stress how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out between uses can lead to mold growing on food particles that may not even be visible.
If you use your oven in the morning to cook oatmeal, poach eggs, or reheat food, leaving the water in the tank is okay if you plan to use the oven later that day. However, it is best to make sure the tank is emptied daily, and the oven is dried out. To quickly dry the oven, you can set it to the Convection mode at 350 F for 10 minutes or wipe it dry with a soft cloth.
Cooking with new appliances always involves a familiarization process, and the comprehensive selection of Steam Oven recipes will help you learn to get the most out of this remarkable appliance.
Larissa, Your Convection Enthusiast
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