Steam Ovens: Cooking Food Evenly With Moisture

Steam ovens are a kitchen appliance that uses hot steam to cook food instead of hot air. They are a great way to get healthier, fresher, and tastier food without having to adjust your cooking or grocery shopping habits. Steam ovens can cook almost anything, from vegetables to meat, fish, pasta, bread, rice, and desserts. They are also energy-efficient, with many models rated A+ for energy efficiency. One of the main benefits of steam ovens is that they produce healthier and more nutritious food by preserving vitamins and minerals. They also eliminate the need for added fats and oils, as the steam helps lock in moisture. Steam ovens are faster than traditional ovens and are more effective at reheating leftovers than microwaves.

Faster cooking times

Steam ovens cook food faster than regular ovens. This is because water is a more efficient heat conductor than air. Steam ovens can cook vegetables and fish in about 15 minutes.

Steam ovens can also reduce cooking times when used in conjunction with a regular oven. For example, you could roast a chicken in the regular oven and cook vegetables in the steam oven at the same time.

Steam ovens are also more efficient at reheating food than microwaves. They can warm food more effectively without drying it out or affecting its texture.

The faster cooking times of steam ovens are also related to their ability to defrost food. Steam ovens can defrost food more quickly, evenly and gently than at room temperature.

No need for oil

Steam ovens are a fantastic way to cook food without the need for oil or butter. This makes them a healthier option, as you can prepare food without adding extra calories or unwanted ingredients.

Steam ovens use "wet heat" to cook your food. Water is poured into a reservoir or water tank within the oven, and as the oven heats up, steam is produced to cook the food. This method of cooking has been around for thousands of years, with some historians believing that the Chinese first steamed their food in bamboo steamers. The woven tool allowed steam to flow in, cooking fish, vegetables and broth without the need for oil or butter.

Steaming is a great way to preserve the nutritional value of your food. By avoiding direct contact with the cooking liquid, the nutrients are preserved. This is especially true when compared to boiling, where research shows that the high temperature and large volume of water can cause a loss of up to 70% of nutrients.

Steam ovens are also a more efficient way to cook, as they cut down on cooking time. They are versatile and can be used for a variety of dishes, from meats and vegetables to cakes and breads. You can even use them to defrost or reheat food without drying it out or ruining its texture.

So, if you're looking for a healthier, more efficient way to cook your food, a steam oven is a great option. With no need for oil, you can prepare tasty and nutritious meals with ease.

Healthier, more nutritious food

Steam ovens are a great way to cook healthier, more nutritious food. They do this by cooking with steam, which is a "wet heat" that locks in moisture, nutrients, and flavour. This means that there's no need to add extra fats and oils to your cooking, as steam ovens keep food moist without them.

Steaming food is not a new technique. Historians believe that people first steamed their food in China thousands of years ago, using bamboo steamers to prepare dim sum. The woven tool allowed steam to flow into the device, cooking fish, vegetables, and broth. The use of steam, rather than high heat or direct contact with water, preserved more vitamins and minerals.

Steam ovens have the same benefit of preserving more vitamins and minerals in your food. Steamed food generally contains more vitamins and minerals than food that is baked, fried, boiled, or cooked sous vide. For example, boiling broccoli turns the water a light green colour, which is evidence of the loss of nutrients from the broccoli into the water. In contrast, steaming avoids direct contact with the cooking liquid, preserving the nutrients within the food.

Steam ovens are also faster than traditional ovens, cooking food up to 30% quicker. They are also more efficient at reheating food than a microwave, as they warm food without drying it out or affecting its texture.

Efficient re-heating

Steam ovens are an efficient way to reheat food, offering several benefits over a traditional microwave. One of the main advantages is their ability to retain moisture in food, preventing it from drying out. This is achieved by using steam instead of hot air to reheat the food, which also helps to preserve the food's colour, nutrients, taste, and texture.

When reheating food in a steam oven, it is important to adjust the settings according to the type of food. For example, foods that typically dry out, such as cooked chicken, beef, pork, fish, pasta, and bread, benefit from the moist heat of a steam oven. On the other hand, crispy fried foods, such as crumbed chicken or other breaded items, require fast, dry heat to prevent the outsides from becoming soggy.

The reheating time and temperature will depend on the type and amount of food being reheated. For a typical single-serve meal, such as meat and vegetables, stir fry, pasta, or rice, use a temperature setting between 250°F/120°C and 175°F/80°C on a combi steam setting with around 50% steam. Dense foods like soup may require a longer reheating time. For larger quantities of food, such as a family meal or multiple components like casseroles and mash, it is recommended to use separate pans for each component to ensure even heating. Start from cold and set the oven to 250°F/120°C on a combi steam setting with 50% steam.

Another benefit of steam ovens is their ability to defrost food quickly and gently. By using the steam function at a low temperature, such as 40°C, food can be defrosted evenly without the risk of partially cooking it or affecting its texture. This is especially useful for those who like to cook in bulk and freeze individual servings for later.

Fast defrosting

Steam ovens are a fantastic kitchen appliance that can help you defrost food quickly and safely. They are a great alternative to conventional defrosting methods, such as countertop or fridge thawing, and can be faster than using a microwave. Here are some tips for fast defrosting with a steam oven:

Firstly, steam ovens utilise moisture and heat to defrost food evenly, which helps to speed up the process without sacrificing quality. This is especially useful for delicate foods like fish and seafood, which can be thawed evenly without losing their texture. It is important to cook defrosted foods immediately for safety reasons.

Secondly, the type of food you are defrosting will determine the ideal temperature and time settings. For animal proteins and pre-cooked meals, it is recommended to defrost at or around 86°F/30°C to balance speed and safety. For baked goods like bread and cakes, a higher temperature of 122°F/50°C-140°F/60°C is suitable as there is less risk of bacterial growth.

Thirdly, most steam ovens have a ""defrost" setting, which you can select and let the oven do the rest. This is a convenient feature as it means food does not need to be preheated before being placed inside. If your steam oven doesn't have a defrost setting, you can manually set it to convection steam, combining dry and wet heat to prevent the food from drying out or cooking during defrosting. For smaller amounts of thin food, set the temperature to 100°F, and for larger amounts of thick food, set it to 120°F.

Lastly, ensure that the moisture from the defrosting food has somewhere to go. Place the food in a container with holes in the bottom, such as a steamer, and put that container on top of another container with a solid bottom. This allows the ice to melt off and drip into a separate container, preventing your food from becoming soggy.

By following these tips, you can take advantage of your steam oven's fast defrosting capabilities and efficiently prepare food for cooking.

Frequently asked questions