Here we have part three in our “Steam” series – Ovens.
Steam ovens harness the power of super heated steam to quickly cook foods without drying them out. Use a steam oven to create healthy flavorful meals while using less fat. Most steam ovens will allow you to adjust the humidity level inside the cooking chamber to create the right environment for the individual foods you’re cooking.
New steam ovens on the market offer conventional dry baking. Users also have the ability to defrost, warm up leftovers and even simulate a high heat grill to finish meats.
“It’s a way to make nutritional food that tastes like it came from a restaurant,” says Portfolio Kitchen & Home in Kansas City owner Geri Higgins. “You don’t have to add butter or sauce to it to make it more moist or flavorful.” The design center demonstrates its Gaggenau steam-convection combination oven and in-counter steamer.
The steamer and the oven are self-cleaning; condensation needs to be wiped up after cooking. For an integrated countertop steamer, a plumber hooks up water and drainage lines. Because calcium can sometimes clog water lines, many models contain water cartridges. Ovens come with detachable water reservoirs and don’t typically require plumbing.
On a recent day, Portfolio made asparagus (3 minutes) and salmon with lemon and herbs (10 minutes) in an in-counter steamer. The texture was moist but not water-logged.
Portfolio baked bread in a Gaggenau combination oven using dough from the grocery store. Steam is misted on the dough toward the beginning of the cycle to create a flaky brown crust on the exterior with the goal of retaining moisture inside.
Steam-combination ovens cook fast, too. A 14-pound turkey takes 90 minutes.
Some opt to reheat food with steam instead of using a microwave. Leftover pizza, for example, tastes like it’s fresh out of the oven.
“You’re starting to see steam ovens as a second oven above a conventional one,” Higgins says. “Instead of a microwave.”