What is Combi-Steam Cooking?
Introduction to Combi-Oven
Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are cooking appliances typically used in professional catering or food service operations. Combi steamers can produce both dry (convection) and moist (steam) heat, and are capable of shifting between them automatically during the cooking process.
To learn the best uses, please watch the video series on this page. You will find that the Combi-Steam is a remarkable tool.
Understanding Convection Steam
Twenty years ago Convection Steam ovens were introduced to the residential appliance market, and since that time they have become a popular choice for the modern kitchen. A Steam Oven is an amazing appliance, but since recipes don’t reference the appliances we cook with, there is a bit of a learning curve to understanding how to make the best use of the oven.
Steam ovens have been an essential tool in high-end restaurant kitchens and commercial food service for many years because the combination of Convection & Steam provided chefs with tools to help in the precise preparation of large quantities of food. Food cooked with steam inhibits cellular breakdown resulting in better flavor, texture, and definitely nutrient value but the most remarkable aspect of a Convection Steam oven is versatility.
I have been asked many times over the past twenty years if there are special recipes for using the steam oven; and the truth is it’s not so much special recipes one needs but rather a clear understanding of cooking terms so that recipes can be easily adapted to cooking in the Steam Oven. There are a few different models of Steam Ovens on the market and while it’s important to learn the specific features of your steam oven, the good news is that the fundamentals for steam oven cooking are the same.
A Convection Steam Oven can be used for
*Additional function include:
Sterilizing Jars for Canning
Proofing Yeast Dough
Some Steam Ovens also have a Broil element that can be used for browning and toasting and broiling leaner cuts of meat.