Steam Oven Stove: Cooking Delicious Meals With Steam Power

Steam ovens are a great way to cook food without using oil or butter, making them a healthier alternative to traditional ovens. Steam ovens use wet heat to cook food, with water being poured into a reservoir or water tank within the oven. As the oven heats up, steam is released into the oven cavity, cooking the food. This method of cooking is faster than traditional ovens and also helps retain the moisture in the food. Steam ovens are also very versatile, allowing you to steam, bake, broil, reheat, and toast various foods. You can cook a variety of dishes in a steam oven, including proteins such as fish, chicken, and pork, as well as vegetables, grains, and even desserts.

How to steam vegetables

Steaming is a popular method for cooking vegetables as it helps to retain their nutrients, colour, and natural flavour. Here is a step-by-step guide to steaming vegetables in the oven.

Preheat the Oven

Start by preheating your oven to 200°F (93°C) for steaming or 400°F (200°C) for steam roasting. The higher temperature is ideal if you want to cook your vegetables evenly while retaining their crispness.

Prepare the Vegetables

Wash your selection of vegetables and cut them into bite-sized pieces. This ensures even cooking and allows the flavours to be evenly distributed. You can steam a variety of vegetables, including broccoli, cauliflower, carrots, Brussels sprouts, asparagus, potatoes, sweet potatoes, zucchini, and green beans.

Choose Your Steaming Method

There are two main options for steaming vegetables in the oven: using a steaming packet or direct placement on a dish or baking sheet.

#### Option 1: Steaming Packet

If using parchment paper or aluminium foil, tear off a sheet large enough to completely enclose the vegetables. Place the vegetables in the centre and fold the sides over to create a sealed packet.

#### Option 2: Direct Placement

If you prefer to place the vegetables directly on a dish or baking sheet, use an oven-safe option and lightly coat it with cooking spray or olive oil.

Add Water

Regardless of the steaming option you choose, add a small amount of water to the dish or steaming packet. This water will evaporate and create steam, cooking the vegetables.

Season to Taste (Optional)

You can enhance the flavour of your vegetables by seasoning them with salt, pepper, herbs, or spices.

Seal or Cover

If using a steaming packet, ensure that it is tightly sealed to retain the steam. If using a dish, cover it with aluminium foil to trap the steam and ensure proper cooking.

Place in the Oven

Carefully place the steaming packet or dish in the preheated oven. Let the vegetables steam for approximately 3-8 minutes for steaming or 15-20 minutes for steam roasting, or until they are tender. Cooking times may vary depending on the type and size of the vegetables.

Check for Doneness

After the recommended cooking time, carefully open the steaming packet or remove the cover from the dish. Check the vegetables with a fork or knife to ensure they are cooked to your desired level of tenderness.

Serve and Enjoy

Once the vegetables are cooked to perfection, remove them from the oven and serve immediately. They can be enjoyed as a side dish, added to salads, or used in various recipes.

Tips for Perfectly Steamed Vegetables

• Steaming vegetables in the oven offers the convenience of cooking multiple dishes simultaneously.
• For a simple and healthy side dish, steam roast frozen mixed vegetables like broccoli, carrots, and cauliflower.
• Steam roasting allows you to achieve the same softness as steaming while imparting the flavour of roasted vegetables.
• When steam roasting, preheat your oven to 400°F, and consider using a silicone baking mat to cover the dish, allowing the vegetables to steam and roast.
• For a crispier texture, remove the silicone mat after 20 minutes of cooking and let the vegetables roast for an additional 15 minutes.

Enjoy your perfectly steamed vegetables!

How to steam fish

Steaming is a great way to cook fish, retaining moisture and flavour. Here is a simple guide on how to steam fish in the oven.

Firstly, preheat your oven to 400°F (204°C). While the oven is heating up, prepare your fish. You can use a whole fish, or fillets, and scale and gut it if necessary. Place the fish on a large, shallow baking sheet, or oven-safe skillet, and season with salt and pepper, or other spices like thyme, oregano, or cumin.

Next, add 2 tablespoons of water to the fish. This will create the steam that cooks the fish. Do not add too much water, as you do not want to make the fish soggy. Wrap the fish in aluminium foil, creating a tent with a small opening at one end for steam to escape. Place the fish in the oven and cook for 15-20 minutes for fillets, and 30-40 minutes for a whole fish.

Once the fish is cooked, remove it from the oven and let it cool before serving. You can add more seasoning, like a squeeze of lemon juice, and serve with steamed vegetables for a full, healthy meal.

This method is a great way to cook a lot of fish at once, and you can top the cooked fish with sauces like ponzu, or spices like curry oil, to add extra flavour.

How to cook meat

First, remove the meat from the fridge 30 minutes ahead of time to let it warm up a bit. Blot the meat dry with napkins or paper towels to enhance the browning process. Combine salt, pepper, and your choice of spices with 1/4 cup of flour in a large, flat bowl. Drag the meat through the seasoned flour and push down on it, pressing the flour deep into the meat's surface.

Next, heat a tablespoon of olive oil in a skillet or Dutch oven on your stove top. Add the meat and brown it for 2 to 3 minutes on each side. Remove the meat from the pan and set it aside. In the same pan, add in your choice of vegetables such as potatoes, carrots, celery, or onions. Sear the vegetables, stirring frequently. Then, add in tomato puree and sweat it briefly. Gradually pour in a liquid of your choice—such as beef broth, cider, wine, or water—and let the liquid reduce slightly.

Return the meat to the pan and pour in more liquid to create a braising liquid. You can use beef stock, but also feel free to experiment with other liquids and seasonings. Bring the mixture to a boil, stirring and scraping the bottom of the pan to loosen any browned bits of meat and flour. Reduce the heat to a gentle simmer. Cover the pan tightly and cook until the meat is tender. For small cuts of meat, this may take about 75 minutes, while larger roasts may need 2 to 3 hours. If desired, you can add the vegetables back to the pan during the final hour of cooking.

Alternatively, you can transfer the contents of the pan to a slow cooker. Cook the meat on a low setting for 7 to 8 hours or on high for 4 to 6 hours, adding the vegetables halfway through the cooking process.

For oven-roasted meat, preheat your oven to 325 degrees Fahrenheit. Place the meat and vegetables in a Dutch oven and bake until the meat is tender. This may take about 25 to 30 minutes per pound. Remember to adjust the cooking time based on the type and size of the meat cut. Once the meat is cooked to your desired doneness, remove it from the oven and let it rest, keeping it warm.

For a crispier finish, you can finish off your roasted meat and vegetables by transferring them to a hot convection oven (200-220°C/392-428°F) to achieve a golden and crunchy texture.

How to bake bread

Baking bread in a steam oven is a great way to achieve a lovely texture and a chewy, glossy crust. Here is a step-by-step guide to help you bake bread with amazing results.

Ingredients and Equipment:

First, gather your ingredients:

• Flour (strong/high-protein bread flour is recommended)
• Yeast (active dry, instant, or fresh)
• Neutral-flavoured oil (such as sunflower or rice bran)
• Salt
• Honey (optional)
• Oats (optional)

You will also need a large bowl for mixing and proving, a baking tray or loaf pan, and optionally a stand mixer with a dough hook.

Proving the Dough:

Start by mixing your dough. If using a stand mixer, combine the ingredients on low speed until a soft, sticky dough forms. You may need to adjust the amount of water or flour depending on your climate and altitude.

Next, set your steam oven to a low temperature (around 35°C or lower if possible). Use the dough proving setting if available, or the steam setting. Place the bowl of dough into the oven and let it prove until it has doubled in size, which should take about 30 minutes.

Shaping the Dough:

Once the dough has proved, scrape it onto a floured surface. Gently press it into a rectangle and fold it lengthwise into thirds. Turn it 90 degrees and fold again, creating a neat, loaf-shaped blob. This process helps stretch the exterior of the dough and ensures a smooth rise.

Place the formed loaf into your pan, seam side down. Cover the pan loosely with a plastic bag or a damp towel and leave it to prove again. You can either refrigerate it for 8-12 hours or let it rest at room temperature for about an hour. The dough is ready when you can gently press a finger into it, and it springs back.

Baking the Bread:

Preheat your oven to 200°C, combination steam setting, with 50% humidity if adjustable.

Bake the bread for 12 minutes with steam, then turn off the steam and continue baking with dry convection heat. The total baking time will be around 30-35 minutes, depending on your oven. The bread is done when it is dark golden brown on top, and an instant-read thermometer inserted into the centre should read 88°C.

Remove the bread from the oven and turn it out of the pan onto a wire rack to cool. Enjoy your freshly baked bread!

Tips for Success:

• Watch the proving time: The ideal temperature range for instant and active dry yeast is 37-42°C. A faster proving time can be achieved in the steam oven, but a cooler rise at room temperature will result in better flavour and texture.
• Don't cover the dough when proving in the steam oven, as the humidity will provide the necessary moisture.
• Use a baking stone or steel: Preheat a heavy ceramic tile, stone, or baking steel along with your oven. This helps to achieve a nice oven spring.
• Use steam at the beginning of the bake: Start with a good burst of steam to promote a quick rise and prevent the surface of the dough from drying out too quickly.
• Finish in a dry oven: Turn off the steam setting after the initial rise to achieve the best crust formation.
• Mist the dough: Spraying the outside of the loaf with water before baking can enhance the crust formation and create blisters, which are desired by many bakers.

Happy baking!

How to cook rice

Steam oven rice is no more difficult than cooking it in a rice cooker or by absorption in a pot. You put rice and liquid in a pan, pop it in the oven and come back to fluffy steamed rice. It's hands down my favourite method to cook rice. I don't need somewhere to store a rice cooker, I don't need to adjust my stovetop heat to avoid burnt or overflowing pots, and it's perfectly cooked every time.

Adjustment for steam oven rice

When you cook rice in a steam oven, there are some variations for rice-to-liquid ratios and slight adjustments of cooking times but overall it's pretty simple.

Rice to water ratio

The rice-to-water ratio depends on the type of rice you are cooking and your personal preference for rice texture. For example, if you like your rice soft, you can make the ratio 1:1.5. If you are making short-grain rice, you can reduce the ratio to 1:1.1.

Cooking time

The cooking time depends on the type of rice you are using and how old it is. Older rice tends to be drier and may require more liquid and a longer cooking time. The cooking time also depends on the humidity of your climate.

Step-by-step guide to cooking rice in a steam oven

First, pre-soak your rice for at least 10 minutes. Drain and transfer to a shallow, heat-proof container that will fit in your steamer. Add the water to the rice. Place the container in the steamer and fill the steamer with cold water. The water should not be boiling when the rice is placed into the steamer. Turn on the heat to high, cover, and cook for 20 minutes. Turn off the heat and let the rice sit in the steamer with the lid on for at least 5 more minutes. You can also keep it in the steamer to stay warm until you're ready to serve.

Frequently asked questions