Full Steam ahead: The 3 types of Steam Ovens Explained
Full steam. Added steam. Steam oven. Combi-steam. Combo Steam. Multifunction steam ovens. Steam combination ovens. Convection oven. Steam Assist. SteamBake. Steamify. More than once we’ve had customers come in, completely confused and overwhelmed after other stores have talked to them about steam ovens. For all the different terms, it basically boils down to 3 different types. Full Steam Oven. Combi-Steam Oven. Added Steam Oven.
Full steam ovens
Full steam ovens use 100% steam, all the time. This can be great, but at times limits your cooking ability. That being said, you can use your oven in a whole new way, not just for steamed greens. Labour intensive risottos, spending your time constantly stirring is a thing of the past. Potato salad with steamed potato and hard boiled eggs are now a lot quicker. We have a staff member here with a mind-blowing pumpkin soup recipe, using JUST a knife, spoon, steam oven and stick blender. Full steam ovens also give you easy, precise access to the Sous Vide Cooking Method.
Combi steam
These ovens give a lot of versatility and really open up options for cooking. Generally speaking they have 4 different steam settings. Of course it varies between manufacturers but your general rule of thumb guide is;
Level 1 – 25% steam – high heats, for roasting and baking
Level 2 – 50% steam – medium-high heat, gentle crisping
Level 3 – 75% steam – medium heat, for stewing
Level 4 – 100% steam – low heat, for steaming
Doesn’t always using steam in the oven make the food “wet”?
In short, no.
25% steam is great for perfect crackling on pork roasts, a crunchy crust on fresh homemade bread, roast potatoes with golden crispy outsides and melt in your mouth insides. This is because the low amount of steam, combined with the high oven temperature (180oC – 230oC) evaporates the water before the food gets “wet” or “soggy”.
50% steam with medium-high heat for tender meatloaf, succulent chicken breast and so much more
75% steam will produce great casseroles, slow-cooks and stews. This is food that is considered ‘wet’ or saucy already.
100% steam is an alternative way to cook anything that you would traditionally use a pot of boiling water for. Everything from vegetables, to rice and pasta, to eggs just to name a few.
Added Steam Ovens
These ovens have the option to add steam during the cooking process. The bursts of steam add a little moisture during the regular cooking process, to help keep food more moist than just a convection oven. Multifunction ovens with added steam / added moisture are generally the cheapest option amongst the three.
But why do I even need a steam oven?
Using steam to help with the cooking process has so many benefits. Firstly, it forces all foods to retain more moisture. This means your cuts of meat aren’t going to shrink anywhere near as much, especially when roasting them on high heats. Your vegetables will retain more nutrients, just think about the colour of water after boiling carrots! And it’s going to be harder (not impossible) to dry out and burn food. Reheating leftovers will never be the same again. No more soggy microwave pizza. No more dried out yet also wet roast chicken. You can even regenerate sliced bread to freshly baked perfection.
Are steam and combi-steam ovens expensive? And is it hard to learn how to use them?
With so many choices from affordable brands like Haier, Beko and a Westinghouse steam oven. Through to mid-tier and luxury kitchen appliances such as Asko Appliances, AEG Ovens, Bertazzoni, Neff Ovens, Smeg and Miele Ovens. It’s not necessarily hard to use steam ovens, but it can be a big learning curve in changing the way you cook. That’s partly why we run regular cooking demonstrations on AEG, Asko and Smeg steam ovens in store, led by qualified chefs. The Newtons Designer Appliances team all greatly encourage anyone considering a steam oven to see and taste the difference before purchase. AND we recommend you come back again after your oven is installed, to get full use out of your product.