Combi Oven Steamer: Versatile Cooking Options For Your Kitchen

Combi ovens are a valuable addition to any commercial kitchen, combining the functions of a convection oven and a steam oven. They can cook food using a range of different methods, including steaming, poaching, roasting, frying, baking, stewing, and braising.

Combi ovens are particularly useful for cooking meat and poultry, helping to create tender and juicy dishes. They are also ideal for cooking fish and seafood, vegetables and fruits, bread, pasta, and rice.

One of the benefits of combi ovens is their versatility, allowing chefs to cook a wide variety of dishes with just one piece of equipment. This can help to lower the total cost of kitchen equipment and minimise the space required.

Roasted meats and poultry

The combi oven is a great tool for cooking roasted meats and poultry. The combination of steam and convection heat helps to retain moisture in the food, resulting in juicy and tender meat. Here are some tips and guidelines for roasting meats and poultry using a combi oven:

• When roasting meat and poultry using a combi oven, you can generally use the same temperature you would use in a conventional oven. However, keep in mind that the added steam will cause the food to cook faster.
• For small and lean cuts of meat, such as beef or lamb fillet, game meat, or chicken breast, use a high temperature and a high steam level to prevent drying them out. A temperature of around 230°C/450°F and 80% steam/humidity works well for these cuts.
• For larger cuts such as whole chicken, duck, pork/lamb racks, or a standing beef rib, use a temperature range of about 180-220°C/350-430°F and a moderate to high proportion of steam. This will render and brown the exterior fat while keeping the meat juicy.
• If you are cooking a large joint with a lot of internal fat, it is best to avoid using too much steam unless you are planning to slow cook the meat. Too much steam can result in overcooked and stringy meat with chewy fat. For these cuts, stick with a lower temperature and a moderate proportion of steam, such as 180°C/350°F and no more than 30% humidity.
• The combi oven is also great for roasting poultry. A combi steam roast chicken dinner is a perfect example of how the combi oven can help you cook juicy and tender meat with very little fuss.
• You can also use the combi oven to roast beef, lamb, or pork. The method remains the same, and you can enjoy a delicious and hassle-free traditional roast dinner with vegetables.

By following these guidelines and experimenting with your combi oven, you'll be able to cook delicious and juicy roasted meats and poultry every time.

Fish and seafood

Another way to cook fish and seafood in a combi oven is to use a topping or crust of herbed breadcrumbs or freshly chopped herbs and grain mustard. Crumbs are great on white fish fillets, mussels and oysters, and a smear of mustard topping goes well with salmon, tuna or trout. Again, go with high heat and high humidity – the toppings get golden very quickly, so the fish or shellfish underneath can remain moist and tender rather than overcooking.

If you want to steam your fish, you can cook it at a gentle steam at a low temperature, or very hot and very fast using combi steam. Steaming is a good option when you want a soft, poached texture, and it’s especially great for whole fish.

• Steamed Whiting, Pepita, Caper and Herb Butter
• Spicy Steamed Garfish and Raw Scallop Salad
• Combi Baked Scallops with Macadamia, Herb and Lime Butter
• Steamed Rainbow Trout, Beans, Almonds & Lemon Oil
• Combi Roasted Lemon & Black Pepper Salmon, Roasted Fennel, Spinach & Cashew Pesto
• Steamed Snapper with Ginger and Spring Onion
• Steamed Rockling, Mustard Thyme Butter and Steamed Spinach
• Baked Whole Snapper with Mediterranean Vegetables
• Steamed Dory, Mussels and Watercress Broth
• Steamed Marlin, Flat Beans, Candied Pancetta and Danish Fetta
• Combi Baked Oysters – 3 Ways
• Katafi Wrapped Prawns, Pear and Green Chilli Salsa
• Flathead, Jerusalem Artichoke and Pancetta

Casseroles and slow-roasted meat

Combi steam ovens are great for cooking casseroles and slow-roasted meat. Here are some tips for getting the best results:

Choosing the Right Cut of Meat

The best cuts of meat for slow roasting in a combi steam oven are tougher, cheaper secondary cuts like pork or lamb shoulder or leg, pork belly, ribs, beef brisket, chuck, and oyster blade. These cuts benefit from low heat and slow cooking, becoming tender and juicy. Prime cuts like fillet and sirloin can also be cooked in a combi steam oven, but they're better suited to quick and impressive roasting.

Setting the Right Temperature and Humidity

For slow-roasted meat and casseroles, a temperature of around 120°C/250°F and 80% humidity is ideal. At this setting, you won't need to use a lid, and your meat will stay moist without drying out. Keep in mind that cooking times may vary depending on the recipe, type of meat, and dish you're using. As a general rule of thumb, dishes that typically take 5-6 hours in a slow cooker or regular oven will take about half that time in a combi steam oven.

Using the Right Cooking Vessel

When cooking casseroles and slow-roasted meat, it's best to use a heavy pot, such as a cast iron pot, to get the best results.

Basting and Stirring

While your casserole is cooking, you may want to baste the meat with the pan juices to keep it moist. Additionally, if you have meat sitting exposed above the sauce, it's a good idea to turn it over once or twice during cooking to prevent drying out.

Benefits of Using a Combi Steam Oven

Using a combi steam oven for casseroles and slow-roasted meat offers several advantages. Firstly, it combines the functions of a convection oven and a steam oven, saving space and money. Secondly, the steam helps keep the meat juicy, and the convection heat ensures even browning. Finally, the precise temperature and moisture control of combi steam ovens allow for more consistent results.

Sheet pan dinners

• Temperature and humidity settings will vary depending on the specific dish, but a good starting point is a moderate to hot oven temperature and a moderate humidity level.
• For small and lean cuts of meat, such as beef or lamb fillet, a high temperature of around 230°C/450°F and a high steam level of about 80% are recommended.
• For larger roasts like whole chicken, duck, or pork/lamb racks, use a temperature range of 180-220°C/350-430°F and a moderate to high proportion of steam.
• If you're cooking fish, especially oily fish like salmon, try the high heat/high humidity method. The blast of hot air and steam gives the fish a fantastic flavour and cooks it in just a few minutes.
• You can also top the fish with herbed breadcrumbs or freshly chopped herbs and grain mustard. Go with high heat and high humidity to get the toppings golden without overcooking the fish.
• For chicken fillets, try a moderate oven temperature with a moderate humidity level.

Remember, combi steam ovens cook at a temperature range of 30-275°C or 86-527°F, with humidity levels ranging from 20% to 100%. Adjust the settings based on the specific ingredients and desired doneness.

Now, let's look at an example of a sheet pan dinner recipe that you can make using your combi steam oven:

Steam Oven Sheet Pan Dinner: Pork Tenderloin with Courgettes, Peppers, and Green Olive Salsa

Ingredients:

• 8 baby courgettes or 2 medium zucchini, thickly sliced (halve before slicing if using zucchini)
• 1 large bell pepper (capsicum), deseeded and roughly chopped (use any colour or a combination)
• 2 tbsp olive oil (1 tbsp for vegetables and 1 tbsp for the meat)
• 2 tsp smoked paprika
• 2 pork tenderloins (approx 10.5oz/300g each)
• 1 clove garlic, crushed
• 1½ tbsp salted capers, soaked in water for 10 minutes, drained, and chopped
• 10 large green olives, pitted and chopped
• ½ bunch parsley leaves, picked and chopped
• ½ tsp smoked paprika
• 1 lemon, zest and juice

Instructions:

• Set your combi steam oven to 400ºF/200ºC with a combination steam setting. If your oven allows variable humidity levels, set it to 50%.
• In a stainless steel pan, combine the courgettes, bell pepper, and 1 tbsp olive oil. Cook for 8 minutes until they start to soften.
• While the vegetables cook, rub the smoked paprika, salt, and remaining olive oil over the pork fillets.
• Make the green olive salsa by mixing the garlic, capers, olives, parsley, smoked paprika, lemon zest, and juice in a small bowl. Add a tablespoon or two of water if you prefer a looser consistency. Set aside.
• Once the vegetables are slightly softened, remove them from the oven and shift them around to make space for the pork tenderloins. If the fillets are very slim, fold the thin ends under for more even cooking.
• Return the pan to the oven and cook until the pork is just cooked through, about 12 minutes. The ideal internal temperature for the pork is 160°F/71°C. The vegetables should be browned and tender.
• Allow the pork to rest for 5 minutes before slicing and serving with the vegetables on the side. Spoon the salsa over the meat just before serving.

This sheet pan dinner is a quick and easy weeknight meal that your family will surely enjoy. The olive salsa adds a punch of flavour to the dish, but feel free to serve it with a side of crusty bread to mop up the juices.

You can also experiment with different variations of this recipe by substituting chicken or fish fillets for the pork or using aubergine, squash, or cabbage instead of courgettes and peppers.

Roasted vegetables and fruits

Roasting vegetables and fruits with a combi oven steamer is a great way to get more tender, flavoursome, and vibrant results than with a regular oven. Here's a guide to help you get the most out of your combi oven steamer when roasting vegetables and fruits:

Choosing the Right Vegetables and Fruits

You can roast almost any vegetables or fruits of your choice in the combi oven steamer. Some popular options include sweet potatoes, carrots, zucchini, broccoli or cauliflower florets, butternut squash, onions, celery, and apples.

Preparation

Cut your chosen vegetables and fruits into large, chunky pieces, around 2 inches (5 cm) in size. If you're roasting potatoes, it is recommended to steam them first to partially cook them before tossing them in hot fat and finishing them in a dry oven for that classic crispy texture.

Cooking Process

• Arrange your produce on a sheet pan in a single layer. If you have a perforated pan, it is recommended to use it for this step.
• Transfer the pan to the combi oven steamer and steam the vegetables and fruits for around 20-25 minutes.
• After steaming, open the oven door to vent the steam.
• Drizzle your chosen fat or oil over the produce and season with salt, herbs, and pepper, or any other desired spices. Toss to coat evenly, then spread back into an even layer.
• Adjust the oven settings to the roasting function. If your oven has variable steam settings, you can use 30% steam.
• Return the pan to the oven and roast until the vegetables and fruits are browned and tender. This step should take around 15-20 minutes.

Serving

Serve your roasted vegetables and fruits hot as a side dish or incorporate them into grain bowls, salads, or wraps. They can also be enjoyed as a tasty snack on their own.

Tips

• You can cook roasted vegetables and fruits at the same temperatures you would in a regular oven, but with the addition of 30-50% humidity.
• Cooking times may vary depending on the specific vegetables or fruits you are roasting, so keep an eye on them to avoid overcooking.
• Experiment with different combinations of vegetables and fruits, herbs, and spices to find your favourite flavour profiles.

Frequently asked questions