How to Use a Steam Oven
Steam ovens cook food by wet heat, rather than dry air, as in convection ovens and electric ovens. Food cooked in a steam oven retains moisture; vitamins and minerals don't leach out as they do when food is boiled. When food is steamed, it retains more flavor as well. Faster cooking time allows you to bring steamed meals to the table sooner than traditional cooking methods. Learning to cook with a steam oven simply means taking advantage of the unique features it offers. Does this Spark an idea?
Instructions
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Check the water reservoir to ensure it is filled with water. If it is low, pour water up to the fill line. An alarm may sound if the unit is empty when you turn it on.
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Set the steam oven to the temperature indicated on your recipe. Usually, this is via a digital indicator that allows you to scroll up and down to reach the right temperature. Steam ovens generally feature temperatures from 80 degrees Fahrenheit to more than 450 degrees Fahrenheit.
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Select the level of steam to apply to the food. Turn the dial to indicate any level of steam versus hot air, such as 30 percent steam and 70 percent air.
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Prepare the dishes according to the recipes; place them inside the steam oven on the racks. Adjust the oven racks accordingly to accommodate as many places as you need. Because there is no heating coil, the racks merely accomodate for space, not proximity to cooking heat.
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Set the timer and let the food steam for the time indicated in the recipes. An alarm will indicate when the time has elapsed.
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Tips & Warnings
The oven should stop producing steam a few minutes before the timer goes off; there shouldn't be a large amount of steam escaping when you open the door.
Many steam ovens are combination ovens, with convection options as well as steam options.
Be careful of hot, escaping steam when you open the oven door.
References
- Photo Credit John Foxx/Stockbyte/Getty Images
