Steam Oven Cooking: Endless Delicious Possibilities

Steam ovens are a relatively new kitchen appliance that uses steam to cook food. They are known to retain more nutrients than regular cooking methods and are especially good for cooking vegetables. Steam ovens can be used to cook just about anything, including vegetables, meat, fish, pasta, bread, rice, and desserts. They are also energy-efficient, with many models rated A+ for energy efficiency.

Steam ovens have a reservoir of water that is converted to steam during the cooking process. This steam is circulated around the food, cooking it evenly and efficiently. One of the benefits of steam cooking is that it inhibits the cellular breakdown of foods, resulting in better flavour, texture, and nutrient retention. Additionally, there is no transfer of flavour between different foods cooked simultaneously in a steam oven.

Steam ovens also offer a variety of cooking options, with different combinations of temperature and steam tailored to different types of cooking. For example, steaming uses low temperatures and full steam, while roasting and baking require higher temperatures and less steam.

- Roast chicken

- Traditional roast dinner with vegetables

- Bread

- Bagels

- Rice

- Salmon, asparagus, and potatoes

- Cheesecake

- Chocolate cake

- Dumplings

- Pasta

- Eggs

Breads and baked goods

Steam ovens are great for baking bread and other baked goods. The steam helps the dough expand, creating a better crumb structure and a chewier crust. Steam also delays the formation of a crust, giving the bread a chance to rise to its fullest and creating a lovely texture.

There are several ways to add steam to your oven. Here are some tips and tricks for achieving the perfect loaf of bread or other baked goods using a steam oven:

• Use a Dutch oven or bread cloche: This is a covered pot that traps the moisture released by the bread dough during baking, creating a steamy environment. You can preheat the Dutch oven or use a cold start, depending on your preference.
• Steam injection: Some ovens have built-in steam injection features, allowing you to add bursts of steam before and during baking. This is similar to what professional bakeries use.
• Cast-iron pan method: Place a small cast-iron pan filled with lava rocks, nuts and bolts, or other heat-retentive materials on the bottom rack of your oven. Preheat the pan along with the oven, and then carefully pour boiling water into it when you put your bread dough in. This creates a burst of steam.
• Metal bowl method: Place a large metal bowl over the loaf for the first 15 minutes of baking to trap the steam and keep it close to the bread's surface. This enhances the effect of the cast-iron pan method.
• Baking stone and steam pan: Place a small pan of water at the bottom of the oven or on a baking stone. Carefully pour boiling water into the heated pan just before sliding the bread dough onto the baking stone. You can also toss ice cubes into the pan, but this takes longer to create steam.
• Spray bottle method: Spray the loaf with warm water before putting it into the oven, and again about five minutes into the bake. This is a simple method, but it doesn't provide as much moisture as the other techniques.

Remember to always exercise caution when using steam in your oven, as it can cause burns. Additionally, be mindful of the type of oven you have, as some methods may work better with certain ovens (e.g., gas ovens are well-ventilated and may expel steam quickly).

Now that you know the benefits of steam and how to create it, you can experiment with baking bread and other baked goods in your steam oven. Enjoy the delicious results!

Vegetables

Firstly, preheat your oven to 400°F (200°C). This temperature will ensure that your vegetables cook evenly and retain their crispness. Then, prepare your vegetables by washing them and cutting them into bite-sized pieces. This allows for even cooking and ensures that the flavours are evenly distributed. Remember to keep the sizes of the vegetable pieces uniform so that they cook at the same rate.

You have two options for steaming vegetables in the oven. You can either use parchment paper or aluminium foil to create a sealed packet, or you can place the vegetables directly on an oven-safe dish or baking sheet. If you opt for the steaming packet method, tear off a sheet large enough to enclose the vegetables completely, place them in the centre, and fold the sides over to create a sealed packet. If you choose the direct placement method, lightly coat the oven-safe dish or baking sheet with cooking spray or olive oil before adding the vegetables.

Regardless of the method you choose, add a small amount of water to create steam as it evaporates. Season your vegetables with salt, pepper, herbs, or spices to enhance their flavours. If using a steaming packet, seal it tightly. If using a dish, cover it with aluminium foil. Place the steaming packet or dish in the oven and let the vegetables steam for approximately 15-20 minutes, or until they are tender. Do note that cooking times may vary depending on the type and size of the vegetables.

After the recommended cooking time, carefully open the steaming packet or remove the cover from the dish. Check the vegetables for doneness with a fork or knife to ensure they are cooked to your desired level of tenderness. Once they are cooked to perfection, remove them from the oven and serve immediately. Enjoy your steamed vegetables as a side dish, in salads, or use them in various recipes.

Some popular choices for steaming in the oven include broccoli, cauliflower, carrots, Brussels sprouts, and asparagus. You can also steam other vegetables like potatoes, sweet potatoes, zucchini, and green beans.

Meat and fish

Steam ovens are a great way to cook meat and fish, sealing in flavour and moisture and keeping food tender.

Fish

Steaming is a delicate way to cook fish, and it works well with most types of fish, especially mild, white fish like tilapia, cod, sea bass, hake, or snapper. It's best to use fillets that are about 5/8" thick so they cook quickly and evenly. Freshness is important when steaming fish, as the cooking method won't disguise older fish.

You can steam fish in a bamboo steamer basket or a steamer insert over a pot of water, or in a steam oven. The steam oven method offers more precise timing and is better for cooking for a crowd.

A simple way to steam fish is to place it on a heat-proof plate or tray, drizzle with a mixture of Chinese cooking wine, salt, and pepper, and steam until opaque and just shy of being flaky. This should take no more than 8-10 minutes. After removing the fish from the steamer, scatter with scallions, ginger, and chilli, and then drizzle with hot peanut oil to create a sizzling effect and release the aromas of the aromatics.

You can also steam a whole fish in a steam oven, adjusting the cooking time accordingly. For a whole fish, aromatics like herbs, ginger, scallions, shallots, garlic, lemongrass, and citrus are recommended.

Meat

You can cook all types of meat in a steam oven, including white meat like chicken and turkey, and red meat like beef and pork. Steaming requires little oil, so the meat is healthier and often cooks quicker than with traditional methods.

When roasting meat in a steam oven, it's generally recommended to use the same temperature you would normally, but allow for the meat to cook faster due to the added steam. For small and lean cuts of meat, like beef or lamb fillet, a high temperature and high steam level will help prevent them from drying out. For larger roasts like whole chicken, duck, or standing rib, a moderate to high proportion of steam will render and brown any exterior fat while keeping the meat juicy.

If you're cooking a large joint with a lot of internal fat, it's best to avoid using too much steam unless you're planning to slow cook the meat. Too much steam can result in overcooked, stringy meat with chewy fat. For these tougher, fattier cuts, it's better to stick with low-temperature steam oven slow cooking.

Steam ovens are also great for casseroles and slow-roasted meat. A good setting for these dishes is around 120°C/250°F and 80% humidity.

Rice and grains

Rice is a great option to cook in a steam oven, as it's an easy, hands-off way to make a fluffy and tender batch of rice. It's also a good way to free up space on the hob.

How to Steam Rice

First, weigh out your rice. Most recipes call for one cup of rice, but you can easily adjust the measurements if you want to make more. Next, rinse the rice under cold running water. Keep rinsing until the water runs clear. Place the rice in a shallow, heat-proof container, such as a stainless steel pan or tray. You can also use a casserole dish with a lid, or a pan with foil.

Now, you need to add water. For one cup of rice, you'll need 1.5 cups of water. However, this can vary depending on how old your rice is, and how humid the climate is. Older rice might need a little more liquid and a longer cooking time. Cover the dish with foil or a lid.

Place the dish in your pre-heated steam oven. Most recipes recommend a temperature of 100°C/212°F, but one source suggests 200°C/390°F (180°C fan). Steam for 18-20 minutes, then remove the dish from the oven and leave it to stand, covered, for five minutes. Finally, remove the foil or lid, stir through some salt, and serve.

Variations

You can jazz up plain steamed rice by replacing the water with tea, coconut milk, or stock. You can also add a splash of oil and some salt to the water, or throw in some fried onions, tomato, or spices.

Rice Types

You can steam all sorts of rice, including long-grain white rice, medium-grain white rice, short-grain white rice (except sushi rice), and brown rice. Wild rice, black rice, and other special types of rice may require different cooking methods.

Tips

• Don't start cooking rice in a cold oven. Always pre-heat first.
• Don't use a glass or thick ceramic dish, as this will increase the cooking time and may lead to uneven results.
• Try not to lift the lid or stir the rice while it's cooking, as this can ruin the texture.
• Don't skip the resting time at the end of cooking. This is when the rice finishes cooking and absorbs any remaining water.
• If you're making a large batch of rice, you might need to increase the cooking time.

Desserts

A simple yet classic dessert that works well in a steam oven is a chocolate cake. A basic chocolate cake can be adapted to your taste, with the steam oven creating a moist, tender crumb. You can also try a flourless chocolate cake, or a chocolate and ricotta cake for a different texture and flavour. For a fruity twist, a simple apple spice cake with cream cheese frosting is a great option, or for a more indulgent treat, a chocolate truffle cake.

If you're a fan of brownies, you can create fudgy, dark treats in your steam oven in under 12 minutes. For an extra touch of decadence, add a salted peanut butter frosting. Cookies are also a great option for the steam oven, with white chocolate and coconut cookies, or dark chocolate brownies being a perfect sweet treat.

For a fruity dessert, a French apple tart with flaky pastry is a great option, with the steam oven creating a beautiful rise and layers in the pastry. You could also try a strawberry and rhubarb crumble, or a healthy fruit crumble for a lighter option.

Cheesecakes work surprisingly well in a steam oven, with individual malted vanilla cheesecakes, or raspberry cheesecake pastries being a great choice. For a zesty option, try steamed lemon puddings, or for a more exotic flavour, steamed coconut custards with combi-steamed quince, bay, and star anise.

There are endless options for delicious desserts using a steam oven, with the moist heat creating soft, fluffy, and tender treats every time.

Frequently asked questions