Although steam cooking is a growing trend in today’s kitchens, the science of steam cooking has been around for centuries.

The first recorded use of steam cooking was in Ancient China where cooks would place reed baskets over water-filled hot woks. The French invented pressure cookers in the 1950s which became a convenient way to prepare meat and vegetables.

steamoven

Photo: Truelemon

In recent years restaurants use steam cooking to cook food quickly and keep it warm until serving time. Several residential appliance brands produce steam ovens so you can have access to this technology in your home.

Defrost, steam, proof, bake, slow cook and reheat–the performance and flexibility of steam ovens are unmatched. Today’s models provide unrivaled taste, texture and quality. And it’s healthier, too, helping food retain more of its essential vitamins and nutrients.

HEALTHIER AND BETTER

Food tastes better and loses fewer vitamins and minerals when cooked with steam. Plus, steam helps eliminate the need to use unhealthy fats and oils.

TURKEY - STEAM OVEN

Photo: Thermador

BRING ON THE BIRD

Forget about getting up early on holidays. You can cook a 14-pound turkey in just 90 minutes in the oven Combination Mode. Golden on the outside. Moist on the inside.

LARGE OVEN CAPACITY

The 1.4 cubic foot cavity not only enables you to cook a 14-lb turkey in just 90 minutes, but also allows you to cook multiple dishes on all 3 racks at once without any temperature adjustment! Now, when you host a dinner party, the entire meal cooks while you enjoy mingling with your guests!

BETTER-THE-NEXT-DAY REHEATING

When properly reheated, some leftovers taste better than when they were originally served. Steam lets you reheat without losing any moisture, texture or flavor.

miele_convection_steam3_sm

Photo: Miele

HOW DOES IT WORK?

When the oven is turned on, the oven heat turns water into steam. Many steam ovens have a removable reservoir that needs to be refilled when you use the oven. Some high-end models are connected to a water line. The oven has a valve to release pressure of the steam similarly to a pressure cooker or a tea kettle. It uses natural convection adding flavor with heat, liquid, or air, without having to resort to butter or oil.

Steaming works well for delicate foods such as scallops and croissants. Many people also use steam to cook vegetables, fish, meats, and add moisture back into leftovers.

EFFICIENCY

Steam cooking is faster than a convection oven and some models claim they cook faster than microwave ovens. Steam ovens have the capability to reach high temperatures and can thoroughly cook a chicken in twenty minutes. So you steam will be faster with a better quality of taste and texture.  Often, leftovers come out dry and flavorless from the microwave. Steam ovens solve this problem.  Steam restores the lost moisture into your meals so that they taste as good as they did when they were first cooked.

Watch this video from Subzero – Wolf for more information: