Steam Oven Cooking: A Beginner's Guide To Deliciousness

Cooking with a steam oven is a great way to enjoy healthier, fresher food without changing the way you cook or the groceries you buy. Steam ovens circulate hot steam to cook your food, rather than hot air, and can even reheat leftovers more effectively than a microwave. Steam ovens are simple to use: just plug them in, fill the water tank, and start cooking. They offer precise temperature control, from 90 to 210°F, and can be used for sous vide preparation. Steam cooking is a healthy option, as it doesn't require additional oils or fats, and it also locks in moisture, making it ideal for vegetables, rice, eggs, fish, and sweets like custard or cookies.

How to cook a roast dinner in a steam oven

Steam ovens are a great way to cook healthier, fresher food without adjusting the way you cook. They circulate hot steam to cook your food rather than hot air, and they don't require preheating.

Choosing the Meat

Select a large, lean, and evenly shaped cut of meat. Good options include top round, top sirloin roast, bottom-round roast, and eye of round roast. If you're cooking for multiple people, a bone-in roasting joint of around 3.3 lbs should be enough.

Preparing the Meat

Take the meat out of the refrigerator about an hour before cooking to let it come to room temperature. Pat the meat dry and rub it with olive oil, salt, and pepper. If desired, add some herbs like rosemary or thyme.

Cooking the Meat

Place the meat in a roasting dish or tray and set the oven to 130°C/266°F on the combination steam setting. If your oven has variable steam, use 80% steam. For a 3.3-lb joint of meat, cook for around 3-4 hours, or until the meat is tender and easily pulls away from the bone.

Preparing the Vegetables

While the meat is cooking, prepare your vegetables. Good options for roasting include sweet potatoes, carrots, zucchini, and cauliflower or broccoli florets. Cut them into large, chunky pieces, around 2 inches (5 cm). Potatoes can also be included, but they may require additional steps for the desired texture.

Cooking the Vegetables

Once the meat is done, remove it from the oven and set it aside to rest, loosely covered with aluminium foil. Increase the oven temperature to 210°C/410°F on the combination steam setting, using 30% steam if your oven has variable steam settings. Place the vegetables in a single layer on a tray and toss them with olive oil and salt. Cook for 20-25 minutes, or until tender and browned.

Serving

While the vegetables are cooking, strain the pan juices from the meat and skim off the fat. Arrange the vegetables around the rested meat and serve with the pan juices.

How to cook fish in a steam oven

Steam ovens are a great way to cook food without having to adjust your cooking methods or shopping habits. Steam ovens are also a healthier alternative to other cooking methods as they don't require additional oils or fats, and nutrients are not expelled as they are in boiling water.

Steam ovens are also a great way to cook fish. Here's a guide on how to cook fish in a steam oven:

Preparing the Fish

Firstly, you'll want to select your fish. Skin-on or skinless fillets of mild fish such as cod, halibut, sole, grouper, or salmon work well. You'll want to pat the fish dry and season it with salt and pepper.

Cooking the Fish

Preheat your oven to 375-400°F. Place a baking dish with boiling water at the bottom of the oven. You can also scatter parsley sprigs in the dish to flavour the fish and prevent it from sticking. Place the fish on top of the parsley sprigs and seal the dish with foil.

Cook the fish for about 10 minutes for thin fillets and up to 20 minutes for dense fillets that are 1-inch thick or more. The fish is done when it is opaque and flakes easily with a fork.

Serving the Fish

You can serve the fish as-is, or get creative with toppings and sauces. Here are some ideas:

• Soy-sesame oil mix
• Ponzu sauce
• Fermented black beans
• Ginger and garlic
• Curry oil
• Red chile oil
• Crispy garlic
• Green onions
• Salsa

How to cook rice in a steam oven

Steam ovens are a great way to cook healthier, fresher food without adjusting the way you cook or changing your grocery shopping routine. They circulate hot steam to cook your food rather than hot air, and they lock in moisture, making them ideal for cooking rice.

Preparation

Rinsing rice under cold water is important to remove excess starch. Wash the rice under a cold tap until the water runs clear.

Cooking

Place the rice in a solid steam oven tray, ensuring the rice is as flat as possible. You can usually fit around 3 cups of rice in each tray.

Add water. The water ratio will depend on the type of rice you are cooking, but as a general rule, the water ratio used on a cooktop should be halved for a steam oven, as the other half of the water will come from the steam. For example, for jasmine rice, the water ratio is usually 1 cup of rice to 1 and a half cups of water. In a steam oven, this should be adjusted to 1 cup of rice to 3/4 cups of water.

Place the tray in the pre-heated oven on the steam setting. The temperature and cooking time will depend on the type of rice. For example, for long-grain rice, the oven should be set to 100°C for 18 minutes. For other types of rice, the temperature should be set to 210°C until done, which will be around the same cooking time as on a cooktop.

Serving

Once the rice is cooked, remove it from the oven and stir through some salt. Leave it covered for 5 minutes, then fluff the rice with a fork and leave it to sit for another 2 minutes before serving.

How to cook vegetables in a steam oven

Steam ovens are a great way to cook vegetables, as they help lock in moisture and nutrients without the need for additional oils or fats. Here is a step-by-step guide on how to cook vegetables in a steam oven:

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This temperature ensures that your vegetables will cook evenly and retain their crispness.

Step 2: Prepare the Vegetables

Wash your choice of vegetables thoroughly and cut them into bite-sized pieces. This allows for even cooking and ensures that the flavours are evenly distributed. You can choose from a variety of vegetables such as broccoli, cauliflower, carrots, Brussels sprouts, asparagus, potatoes, zucchini, or green beans.

Step 3: Choose Your Steaming Method

There are two main options for steaming vegetables in the oven: using a steaming packet or direct placement on a baking sheet or dish. For the steaming packet method, tear off a sheet of parchment paper or aluminium foil large enough to completely enclose the vegetables. Place the vegetables in the centre and fold the sides over to create a sealed packet. If using the direct placement method, lightly coat an oven-safe dish or baking sheet with cooking spray or olive oil.

Step 4: Add Water

Whether you are using a steaming packet or a baking dish, adding a small amount of water is crucial. This water will evaporate and create steam, cooking the vegetables.

Step 5: Season (Optional)

Before sealing or covering your vegetables, you can optionally season them with salt, pepper, herbs, or spices to enhance their flavours.

Step 6: Seal or Cover

If you are using a steaming packet, seal it tightly to retain the steam. If using a dish, cover it with aluminium foil to trap the steam and ensure proper cooking.

Step 7: Place in the Oven

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

Step 8: Check for Doneness

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

Step 9: Serve and Enjoy

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

How to cook meat in a steam oven

Steam ovens are a great way to cook healthier, fresher food without needing to adjust your cooking methods or shopping habits. Steam ovens cook food by circulating hot steam instead of hot air, and they can even reheat leftovers more effectively than a standard microwave oven.

Steam ovens are ideal for cooking meat, as they help to lock in moisture, keeping it tender and juicy. The steam oven is a particularly good option for cooking cheaper, tougher cuts of meat, such as pork or lamb shoulder or leg, pork belly, ribs, beef brisket, chuck and oyster blade. These cuts can be cooked at a low heat for a long time, resulting in tender, fall-off-the-bone meat.

To cook meat in a steam oven, first remove the meat from the fridge about 30 minutes before cooking to let it come to room temperature. Blot the meat dry with paper towels, then season with salt, pepper and your choice of spices, along with 1/4 cup of flour. You can also brush the meat with sake, to help the seasoning penetrate the meat.

Place the meat on a rack inside a baking dish, ensuring the meat doesn't touch the bottom of the dish. Pour water into the bottom of the dish to create steam. For a 1-pound piece of meat, cook for 60 minutes for medium-rare, or 75 minutes for medium. Turn the meat halfway through the cooking time, and add more water if necessary.

When the meat is done, wrap it in a double layer of aluminium foil, then wrap this package in a kitchen towel. Let the meat rest at room temperature for 2-3 hours, then refrigerate. This will allow the meat to relax and firm up, making it easier to slice.

Frequently asked questions