Steam Ovens hints and tips
Discussion
On a lot of threads regarding ovens a few of us have mentioned the benefits of our steam ovens and I've oft thought an owners thread may prove useful. We use ours so much and just yesterday cooked a perfect Roast Pork with perfect crackling with no more effort than rubbing in some salt and leaving it to cook.
So recipes, tips, all are welcome
So recipes, tips, all are welcome
Be really interested to know what the benefits of a steam oven are?
I 'had' to buy a Siemens combi oven, microwave, steam oven to go alongside a matching single oven for our new kitchen. I say 'had' because appliances are like rocking horse poo at the moment. Of 15 Siemens single ovens on the John Lewis website 14 were out of stock! The only matching Siemens combi microwave had a steam function and was £270 more than the equivalent without.
I'd love to hear how great steam ovens are and what they do to justify the extra cost!
I 'had' to buy a Siemens combi oven, microwave, steam oven to go alongside a matching single oven for our new kitchen. I say 'had' because appliances are like rocking horse poo at the moment. Of 15 Siemens single ovens on the John Lewis website 14 were out of stock! The only matching Siemens combi microwave had a steam function and was £270 more than the equivalent without.
I'd love to hear how great steam ovens are and what they do to justify the extra cost!
Yeah if it cooks using sole steam it's a proper job!
Basically, you can use the steam function to cook anything you like with steam (obviously) and yes, you can do that too with a £10 steamer from TK Maxx on your hob top.
So you can prepare a nice fish meal with fresh vegetables and cook the whole lot together, very pleasant and it does cook everything very delicately without resorting to severe heat.
But as you can also cook with steam and fan oven, you can start to experiment with the benefits of both. Take a simple supermarket chicken, stick it in mine at 200 with steam level 3 for an hour and you get a beautifully roasted bird with crispy skin that you'll struggle to carve as the meat is so tender, it just falls off the bone.
Then if you're into bread, it basically makes the whole process foolproof.
Now the nights are cold and wet, the Uuni is put away and our pizzas are cooked on a pre-heated stone in the steam oven, 230 with steam level 3 and you get a lovely light crust with plenty of bubbles.
Basically, you can use the steam function to cook anything you like with steam (obviously) and yes, you can do that too with a £10 steamer from TK Maxx on your hob top.
So you can prepare a nice fish meal with fresh vegetables and cook the whole lot together, very pleasant and it does cook everything very delicately without resorting to severe heat.
But as you can also cook with steam and fan oven, you can start to experiment with the benefits of both. Take a simple supermarket chicken, stick it in mine at 200 with steam level 3 for an hour and you get a beautifully roasted bird with crispy skin that you'll struggle to carve as the meat is so tender, it just falls off the bone.
Then if you're into bread, it basically makes the whole process foolproof.
Now the nights are cold and wet, the Uuni is put away and our pizzas are cooked on a pre-heated stone in the steam oven, 230 with steam level 3 and you get a lovely light crust with plenty of bubbles.
We have a steam/microwave combi and it is pretty good. Boiled potatoes taste so much better as does broccoli. We do rice in it, boiled eggs, salmon, all sorts. It even has a function where you tell it what you are cooking, how you like it done, when you want it to finish and it sorts it all out.
Not been massively adventurous with it but intrigued by the roast comments or the pizza. Are these steam and conventional oven combis?
Not been massively adventurous with it but intrigued by the roast comments or the pizza. Are these steam and conventional oven combis?
Cabbage Patch said:
Sounds good. It may even inspire me to cook more often!
I’m struggling to get my head round how cooking 'wet' with steam results in crispy meats though.
My lad really enjoys baking, bread and cakes. Any tips for cake baking?
Not just "wet" though - you can also vac-pac and Sous Vide meat/fish and finish off in the pan if you want crispy I’m struggling to get my head round how cooking 'wet' with steam results in crispy meats though.
My lad really enjoys baking, bread and cakes. Any tips for cake baking?
LaurasOtherHalf said:
Yeah if it cooks using sole steam it's a proper job!
Basically, you can use the steam function to cook anything you like with steam (obviously) and yes, you can do that too with a £10 steamer from TK Maxx on your hob top.
So you can prepare a nice fish meal with fresh vegetables and cook the whole lot together, very pleasant and it does cook everything very delicately without resorting to severe heat.
But as you can also cook with steam and fan oven, you can start to experiment with the benefits of both. Take a simple supermarket chicken, stick it in mine at 200 with steam level 3 for an hour and you get a beautifully roasted bird with crispy skin that you'll struggle to carve as the meat is so tender, it just falls off the bone.
Then if you're into bread, it basically makes the whole process foolproof.
Now the nights are cold and wet, the Uuni is put away and our pizzas are cooked on a pre-heated stone in the steam oven, 230 with steam level 3 and you get a lovely light crust with plenty of bubbles.
I'll dig up some photos of my first ever Tiger Bread Basically, you can use the steam function to cook anything you like with steam (obviously) and yes, you can do that too with a £10 steamer from TK Maxx on your hob top.
So you can prepare a nice fish meal with fresh vegetables and cook the whole lot together, very pleasant and it does cook everything very delicately without resorting to severe heat.
But as you can also cook with steam and fan oven, you can start to experiment with the benefits of both. Take a simple supermarket chicken, stick it in mine at 200 with steam level 3 for an hour and you get a beautifully roasted bird with crispy skin that you'll struggle to carve as the meat is so tender, it just falls off the bone.
Then if you're into bread, it basically makes the whole process foolproof.
Now the nights are cold and wet, the Uuni is put away and our pizzas are cooked on a pre-heated stone in the steam oven, 230 with steam level 3 and you get a lovely light crust with plenty of bubbles.
unlike a few minutes in a basket steamer in a panInterested in this.
Finalising decision on ovens for a new kitchen. It'll be a tower of a 45cm, 60cm, and large warming drawer. Miele.
Options are
1. 45cm full steam combi, 60cm standard oven. (No micro)
2. 45cm micro/oven, 60cm full steam combi.
We don't want a countertop micro so are erring towards the second combination.
Steam can be used for micro meals and warming up food, but I imagine it turns a quick 3 minutes into 20?
Anyone with experience have reasons that I've missed, not to go for the second combination?
Finalising decision on ovens for a new kitchen. It'll be a tower of a 45cm, 60cm, and large warming drawer. Miele.
Options are
1. 45cm full steam combi, 60cm standard oven. (No micro)
2. 45cm micro/oven, 60cm full steam combi.
We don't want a countertop micro so are erring towards the second combination.
Steam can be used for micro meals and warming up food, but I imagine it turns a quick 3 minutes into 20?
Anyone with experience have reasons that I've missed, not to go for the second combination?
dickymint said:
Just looked at that vid. Just using the oven to steam broccoli? Surely no different to using a pan top steamer is it? Is there anywhere that has good recipes and info for cakes, bread or anything else? I’m desperately trying to justify to myself the extra cost of the steam function!
With regards to warming up, in the depths of winter we over prepare our Sunday Lunch-it is a meal we love as a family. Once plated up in the steam oven for about half an hour/45 mins on re-heat, the Sunday roast is just as good the following day, meat remaining moist and tender and roasted vegetables not going soft. Witchcraft.
The Yorkshire puddings do go soft a bit, we could save some mixture and make fresh but the idea is that we don't have to bother. We can plate up in the oven and set the timer to go off so it's ready for tea time and go out to work.
Sunday Roast on a Monday is a lovely thing
The Yorkshire puddings do go soft a bit, we could save some mixture and make fresh but the idea is that we don't have to bother. We can plate up in the oven and set the timer to go off so it's ready for tea time and go out to work.
Sunday Roast on a Monday is a lovely thing
number2 said:
Interested in this.
Finalising decision on ovens for a new kitchen. It'll be a tower of a 45cm, 60cm, and large warming drawer. Miele.
Options are
1. 45cm full steam combi, 60cm standard oven. (No micro)
2. 45cm micro/oven, 60cm full steam combi.
We don't want a countertop micro so are erring towards the second combination.
Steam can be used for micro meals and warming up food, but I imagine it turns a quick 3 minutes into 20?
Anyone with experience have reasons that I've missed, not to go for the second combination?
We have the Miele micro/steam combi, the large warmer and two normal ovens. Great kit but the steam oven has been attended to a few times as the contact on the door was faulty and it thought the door was open. Finalising decision on ovens for a new kitchen. It'll be a tower of a 45cm, 60cm, and large warming drawer. Miele.
Options are
1. 45cm full steam combi, 60cm standard oven. (No micro)
2. 45cm micro/oven, 60cm full steam combi.
We don't want a countertop micro so are erring towards the second combination.
Steam can be used for micro meals and warming up food, but I imagine it turns a quick 3 minutes into 20?
Anyone with experience have reasons that I've missed, not to go for the second combination?
Arranguez said:
We have the Miele micro/steam combi, the large warmer and two normal ovens. Great kit but the steam oven has been attended to a few times as the contact on the door was faulty and it thought the door was open.
Thanks for this. Do you use the microwave? I don't want to be making decisions based on having a microwave if in fact it won't be used when there's a steam oven!
Shame to hear about the multiple call-outs. For the hassle as much as anything.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff