Steam Convection Oven: Master Versatile Cooking With One Appliance

Steam convection ovens are a popular choice for people looking to cook healthier meals while retaining the flavour and texture of food. By combining the benefits of steam and convection cooking, these ovens offer faster cooking times, improved moisture retention, and the ability to cook a variety of dishes with precise results.

With a steam convection oven, you can steam, roast, bake, reheat, and even toast various foods, making it a versatile addition to your kitchen. The ability to control the level of steam and temperature allows for a wide range of cooking options, from steaming vegetables and grains to roasting meats and baking pastries.

So, whether you're a home cook looking to elevate your meals or a professional chef aiming for restaurant-quality results, a steam convection oven might just be the game-changer you need.

Poultry, meat, and fish

Steam convection ovens are great for cooking poultry, meat, and fish. The steam function helps to retain moisture, resulting in juicy and tender meat. Here are some specific guidelines and recipes to help you get the most out of your steam convection oven when cooking these types of dishes:

Poultry

Steam convection ovens are perfect for roasting chickens. The steam ensures that the meat stays moist and juicy, while the convection heat helps to cook the bird evenly and efficiently. Here's a recipe for a delicious roast chicken with herbs and lemon:

Ingredients:

• 1 (3 1/2 to 4-pound) whole chicken
• 8 cloves garlic, divided
• 2 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh thyme
• Zest of 1 lemon
• 1 bunch fresh parsley
• 7 sprigs fresh thyme
• Kosher or sea salt
• Freshly ground black pepper

Instructions:

• Finely chop 4 garlic cloves and mix them with the chopped rosemary, thyme, and lemon zest.
• Rub this mixture evenly over the whole chicken.
• Cut the zested lemon into thin slices and lay them inside the chicken along with the parsley, remaining garlic cloves, and thyme sprigs.
• Season the chicken with salt and pepper.
• Line a solid pan with parchment paper and place the chicken on it. Slide the pan onto the rack in position 1 of your steam oven.
• Set the oven to convection steam mode at 400°F (205°C). Insert a temperature probe into the thickest part of the thigh and set the temperature to 180°F (80°C).
• When the oven chimes, recheck the thigh temperature by inserting the probe into the other thigh to confirm it has reached 180°F.
• When the oven chimes again, remove the chicken and let it stand covered with foil for 10 minutes before serving.

Meat

When cooking meat in a steam convection oven, the key is to adjust the temperature and steam levels according to the type of meat and the desired doneness. For smaller and leaner cuts, use higher temperatures and steam levels to prevent drying out. For larger roasts with more fat, moderate temperatures, and steam levels are best. Here are some specific guidelines:

• For small and lean cuts like beef or lamb fillet, game meat, or chicken breast, use a high temperature of 230°C/450°F and a high steam level of about 80%.
• For whole chickens, ducks, pork/lamb racks, or standing rib roasts, use a temperature range of 180-220°C/350-430°F and a moderate to high proportion of steam.
• For large joints with a lot of internal fat, it's best to use lower temperatures of around 180°C/350°F and no more than 30% humidity to avoid overcooking and stringy meat.

Fish

Steam convection ovens are excellent for cooking fish, whether you're steaming, roasting, or baking. Here are some tips and recipes for each method:

Steaming:

• Steaming fish in a steam oven is a gentle and healthy way to cook it, preserving its delicate flavour and texture.
• You can steam fish in a foil packet with vegetables and your choice of seasonings. Seal the packet to lock in moisture and flavour, and cook until the fish is tender and flakes easily.

Roasting:

• For oily fish like salmon, try roasting at a high temperature and high humidity in your steam oven. This method gives the fish a fantastic flavour and cooks it in just a few minutes.
• You can also roast fish with a topping of herbed breadcrumbs or freshly chopped herbs and grain mustard. Go with high heat and high humidity to get a golden crust while keeping the fish moist and tender.

Baking:

• Baking fish in a steam oven is another option. Try this recipe for lemony steamed fish:
• Preheat your oven to 375°F (190°C).
• Cut six squares of aluminum foil large enough for each fillet (about 6 ounces each).
• Centre each fillet on a foil square and season with dried dill weed, onion powder, parsley, paprika, seasoned salt, lemon-pepper seasoning, and garlic powder. Sprinkle with lemon juice.
• Fold the foil squares around the fillets to create pockets, and place them on a baking sheet.
• Bake for about 30 minutes, or until the fish flakes easily with a fork.

Vegetables

Steaming vegetables is a healthy cooking method, as it preserves vitamins and nutrients, brightens flavours, and prevents flavour transfer. You can steam a variety of vegetables at the same time without any crossover of flavours. Steam Mode in a steam oven has a default temperature setting of 212°F, which is the temperature at which water boils, and is suitable for most foods. However, the temperature can be lowered for more delicate foods. Steam ovens come with a solid oven pan and a perforated pan for steaming and general cooking. Most vegetables, including asparagus, snap peas, broccoli, green beans, carrots, corn on the cob, and cubed potatoes, are best cooked in the perforated pan. Leafy greens such as bok choy, cabbage, kale, and spinach can be cooked in the solid pan with a little added water or in the perforated pan.

Roasting vegetables is another easy way to incorporate a wide variety of vegetables into your diet. Convection ovens are ideal for roasting because they circulate heated air, ensuring the vegetables cook evenly and retain moisture, resulting in better flavour and texture. Either the Convection Bake or Convection Roast modes are suitable for roasting vegetables, although Convection Roast will ensure better caramelisation. Rack position is important to prevent burning and ensure even cooking. Generally, rack position 2, counting up from the bottom, is best. However, the lowest rack position is ideal for achieving very crispy cauliflower or roasted potatoes. Oven temperature is also crucial, as convection circulates heat around the oven, cooking food from the outside in. Therefore, a slightly lower temperature of 375°F is recommended for convection roasting.

Baking vegetables is another option. A temperature of 400°F is recommended for most roasted vegetables. If you are using a convection oven, use the bake setting and reduce the temperature to 375°F.

Breads and pastries

Steam convection ovens are ideal for baking bread and pastries. The steam helps the dough expand to its fullest, creating maximum oven spring and a lovely texture. The steam also delays the formation of a crust, allowing the bread to rise without the moisture in the loaf evaporating too quickly.

You can bake a variety of breads in a steam oven, from simple loaves to dinner rolls and complex artisan bread. Steam ovens are also great for proving dough, offering a reliable and fast way to get perfectly proved dough every time. The low and stable temperature, along with added humidity, creates the perfect environment for a nice rise.

When baking bread in a steam oven, it is important to watch the proving time and ensure the dough doesn't over-prove. The ideal temperature range for instant and active dry yeast is 100-108°F (37-42°C), which will give you a quick rise. For a cooler rise and better flavour and texture, aim for a temperature of 80-90°F (27-32°C).

Additionally, you can use a steam oven to bake pastries. The steam will help keep your pastries moist and tender, and ensure they are perfectly baked while retaining their shape and texture.

• Use a combination of steam and convection settings for the best results.
• Preheat your oven before baking, and use a burst of steam at the beginning of the baking process to promote a quick rise.
• If you're baking bread, consider using a baking stone or baking steel, as it can make a difference in the oven spring.
• For pastries, the steam function will help create flaky, tender layers and a golden brown exterior.
• Experiment with different humidity levels to find the perfect balance for your desired crumb and crust texture.

Overall, a steam convection oven is a great choice for baking breads and pastries, offering moist, tender, and perfectly baked results.

Desserts

A steam convection oven is a fantastic appliance for cooking a wide range of desserts. The combination of steam and convection cooking results in better flavour, texture, and nutrient retention in your baked goods. Here are some ideas for delicious desserts you can create using your steam convection oven:

Cakes, brownies, and muffins

The steam oven is perfect for baking cakes, brownies, and muffins. The humidity in the oven gives baked goods a tender, fluffy texture. For large cakes, it is important to be mindful of the amount and type of leavening agents used. Scones, biscuits, and muffins can be baked at around 180-200°C/350-400°F with 50-60% humidity. For brownies, use temperatures of 160-170°C/320-340°F and 60-80% humidity to achieve a soft, fudgy texture.

Bread pudding

Bread pudding is a classic dessert that can be elevated by using a steam convection oven. The steam cooking ensures the pudding is perfectly cooked with a crispy top and a soft, gooey centre. You can also add your own twist by incorporating toppings such as chocolate chips or fresh berries.

Pies and tarts

Steam convection ovens are ideal for pies and tarts. The humidity in the oven helps to create a light and flaky pie or tart crust. For larger tarts, it is recommended to blind bake the pastry to prevent it from becoming soggy due to the humidity.

Cookies

Cookies are a versatile dessert that can be made in a variety of flavours using a steam convection oven. Whether you're craving classic chocolate chip cookies or something more unique like white chocolate and coconut cookies, the steam oven can help you achieve the perfect crispness on the outside and chewiness on the inside.

Cheesecake

Steam convection ovens are also great for making cheesecakes. The humidity in the oven ensures that the cheesecake batter cooks evenly and results in a creamy, smooth texture.

Poached fruit

Poached fruit is a healthy and delicious dessert option that can be easily prepared in a steam convection oven. The gentle steam cooking brings out the natural sweetness of the fruit while retaining its nutritional value.

One-pan meals

Salmon, Asparagus, and Potatoes

Steam or combi-steam salmon, asparagus, and potatoes for a delicious and healthy dinner. This is a great option if you're short on time as it can be prepared and cooked quickly.

Pork Tenderloin and Seasonal Vegetables

For a simple and tasty meal, try roasting pork tenderloin with seasonal vegetables such as Brussels sprouts and carrots. To get that tender texture, sear the pork tenderloin quickly before cooking it in the oven at a low temperature.

Chicken and Vegetables

Steam soy and ginger chicken with rice and vegetables for an Asian-style one-oven meal. This dish can be prepared ahead of time and cooked in just 20 minutes, making it a convenient option for busy nights.

Tomato and Herb Baked Halloumi Cheese

Try something different with a one-pan tomato and herb-baked halloumi cheese dish. This vegetarian option is sure to be a tasty and satisfying meal.

Meatloaf with Baked Potatoes and Buttery Beans

This classic comfort food can be made in your steam oven for a juicy and flavourful meal. Serve it with baked potatoes and buttery beans for a hearty one-pan dinner.

With a steam convection oven, you can create a variety of one-pan meals that are both nutritious and convenient. These are just a few ideas to get you started, but feel free to experiment with your favourite ingredients and recipes!

Frequently asked questions