What is a steam oven?

June 13th, 2012

Appliance Questions

All around Australia, cooks and chefs have been getting steamy in the kitchen with the latest appliance trend to hit our shores: the steam oven.

Already popular in Europe, steam ovens make it possible to cook delicious food that’s much healthier because it doesn’t need to be drenched in oil. Additionally, steam cooking is proven to retain more vital nutrients and minerals than boiling or microwaving.  
Steam ovens are also prized by professional chefs because they intensify flavours while preserving natural colours and textures. Ideal for meat, poultry, seafood and vegetables, steam ovens produce beautiful dishes that look, smell and taste amazing.

We caught up our CEO John Winning to dish up the details: “Steam ovens have come down in price in recent times, and demand is growing as people discover the benefits of steam cooking. It’s also a healthier way to cook as you don’t need to drown your food in fats and cooking oils in order to keep it moist.”

Another benefit of steam ovens is that they’re low maintenance, as John explains: “This style of oven is easy to keep clean because you don’t get that ‘baked on’ effect. All you need to do is wipe the oven interior out with a damp cloth once you’ve finished cooking – food residues will simply wipe away. This also eliminates the need to use harsh cleaning chemicals, which is better for your health and better for the environment.”

Top picks include the ILVE Built-in Steam Oven, the Smeg Classic Steam Oven, and the Asko Touch Control Steam Oven. Featuring user-friendly controls and stainless steel trimmings, these ovens make it possible to create restaurant quality food at home.

And for anyone who loves making baked dinners with crispy baked potatoes and crunchy pork crackling, selected brands give you the option of combining the benefits of steam cooking with convection heat to give you the best of both worlds.

A great example is the AEG ProCombi™ Steam Oven, which uses both steam and dry heat to create roasts that are moist and tender on the inside yet browned to perfection on the outside.

Another awesome option is the Electrolux E:line Steam Oven which also allows you to combine steam cooking with conventional oven settings. If you’re lucky enough to already own one, here is a great recipe for Quiche Lorraine – best enjoyed with a chilled glass of white! 🙂

Quiche Lorraine

Ingredients for the pastry:

250 g flour, type 405
125 g butter
60 ml water
1 tsp salt
A little pepper and nutmeg

Preparation:

Mix together flour, butter and salt, add the water and knead together briefly to form a pastry.

Leave the pastry to rest in the fridge for 1 hour.

Ingredients for the topping:

100 ml milk
150 ml sour cream
2 eggs
150 g Gruyère or Emmental cheese, grated
150 g lean ham, diced
150 g onions, diced
Pepper, nutmeg

Preparation:

Lightly sauté the bacon and onions. Whisk the milk, cream, eggs and seasoning together well, then mix in the cheese.

Finishing:

Roll out the pastry and lay it in a greased plain springform tin (dia. 28cm). Distribute the bacon and onions evenly over the pastry and pour over the liquid mixture. Cook for 35 minutes (remember to add water to the drawer before you begin) at Oven Level 3, using Program 9 (Quiche Lorraine). Remove from oven, allow to cool, then eat and enjoy!