A steam oven uses hot steam instead of dry heat, hydrating food during cooking to prevent drying and lock in flavors. This appliance is gaining popularity for its unique approach to preparing various dishes.
Initial Setup and Operation
Before first use, prepare the oven. Clean the oven interior with hot water and mild detergent to remove manufacturing oils. Rinse and dry the interior with a soft cloth. Turn on cooking ventilation; some smoke and odor are normal during initial burn-in.
The water reservoir is central to the oven’s operation. For reservoir models, pull it out, open, and fill with cold tap water to the maximum line. Use tap water, not distilled or filtered; some ovens require its mineral content for optimal steam. Once filled, close the lid and reinsert the reservoir until it clicks into place.
Once filled, familiarize yourself with the control panel. Most steam ovens feature intuitive controls for setting temperature and cooking time. Some models require initial calibration of boiling temperature, which varies by altitude, for efficient operation. Many modern steam ovens offer an automatic burn-in cycle. Initiate or skip this cycle from the menu to proceed with setup; it typically takes about 30 minutes.
Versatile Cooking Applications
Steam ovens excel in diverse cooking, using moist heat to enhance food quality. Steaming vegetables in a perforated pan at 212°F (100°C) preserves vitamins, nutrients, and bright colors. Delicate vegetables like asparagus or green beans require only a few minutes. Denser options such as carrots or broccoli florets might need 3 to 5 minutes until fork-tender. Blanching, to set green vegetable color, can be achieved by steaming for about 2 minutes, followed by immediate transfer to ice water.
Steam ovens yield tender, moist proteins. Fish and poultry benefit from the humid environment, preventing drying. Fish fillets can be steamed at 212°F (100°C) for 8-12 minutes, depending on thickness. Chicken breasts might require 15-20 minutes at a similar temperature. Steam ovens are also effective for hard-boiled eggs or cooking large batches to a consistent texture.
For baked goods, steam transforms results, especially for bread. Introducing steam during initial bread baking keeps the crust moist and flexible, allowing for maximum oven spring and a more open crumb. This process, often for 10-20 minutes, contributes to a glossy, thin, and chewy crust. Desserts like cheesecake also benefit; moisture prevents cracking without a separate water bath.
Combi-steam ovens integrate both steam and convection heat, offering greater versatility. These ovens offer modes like pure steam for vegetables and delicate items, and combi-steam, combining steam with hot air for roasting or baking. Some advanced models feature a sous vide function, enabling precise, low-temperature cooking of vacuum-sealed foods like steak, salmon, or fruit, typically between 115°F and 195°F (45°C and 90°C) for several hours.
Steam ovens also excel at reheating leftovers. Steam rehydrates food, preventing it from becoming dry or rubbery, often using a combi-steam setting at 250°F (120°C) for 10-15 minutes.
Achieving Optimal Results
Maximize steam oven cooking by considering various techniques. Proper rack placement influences heat distribution and uniformity. When steaming items that release moisture, place a solid pan on a lower rack as a drip tray, with food on a perforated pan above. This prevents liquids from pooling on the oven floor, affecting other dishes.
Cookware choice is important. Stainless steel pans are recommended for steam oven cooking due to their lightweight nature and efficient heat conduction. Glass, ceramic, and enamel-coated dishes are safe and effective, particularly for longer cooking times like braises or steamed puddings. Avoid cast iron or porous bakeware for quick steaming; they may rust or break due to moisture and do not conduct heat fast enough.
Covering food during steam cooking can be advantageous. While the steam oven provides a moist environment, covering food helps retain additional moisture, particularly for delicate items or specific textures. Conversely, understanding venting is important. When baking bread, steam is beneficial initially, but should be vented later to crisp and brown the crust. Many ovens automatically manage venting, but some offer manual options. Adjusting cooking times and temperatures based on food density is important; denser foods require longer cooking times.
Cleaning and Care
Regular cleaning and care maintain steam oven longevity and hygiene. After each use, wipe down the interior to remove condensation and splatter. This prevents grime and mineral buildup as water evaporates. Use a soft cloth or sponge for cleaning, avoiding abrasive materials or harsh chemical cleaners. These can damage the stainless steel interior and leave residues affecting future cooking.
Descaling removes mineral deposits from internal components, particularly the steam generation system. Most steam ovens have an automated descaling program that guides the user, prompting when needed. Typically, a manufacturer-recommended liquid descaler is mixed with water and added to the reservoir. The descaling cycle can take 45 minutes or longer, depending on mineral buildup and rinse cycles.
Water reservoir care is simple. After each cooking session, empty remaining water from the tank to prevent stagnation and mineral buildup. Rinse the reservoir thoroughly and allow it to dry completely before reinserting. For plumbed models, regular maintenance of internal lines with appropriate cleaning agents prevents mineral buildup.