What is Combi-Steam Cooking?

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Low Temperature Roasting

Low-temperature roasting is a technique for cooking lean tender cuts of meat over a longer period of time rendering them butter-soft and full of flavor. Meats can be seared prior to the low slow cooking or slow-cooked and seared or grilled at the end of the cooking.


Pre-cooking tender cuts of meat this way prior to grilling renders the ideal results of juicy meat with flamed grilled flavor and you won’t have to stand over the grill for nearly as long.

Best Uses

  • When cooking with low temperatures of 200 - 250 degrees,  the cooking time for large roasts will be quite long.


  • Smaller  cuts of meat such as chicken pieces, fresh sausages, and thick-cut chops  need only about 40 minutes of low-temperature cooking prior to  grilling.


  • Always  check the internal temperature of meats with an instant-read  thermometer or the oven meat probe to determine the degree of doneness.


  • If  you are going to “finish the cooking”  on the grill or with a high heat  sear then target an internal temperature at least 5 degrees below the  normal cooked temperature in order not to overcook the meat during the  final high heat stage of cooking.


Things to Notice when Roasting with Low Temperatures


When  cooking red meats in this mode you will notice that the color of the  meat is uniformly reddish even though the meat is thoroughly cooked. The  appearance of very red or pink meats can concern people who prefer  their meat medium or well done.


What is the solution? simply pop a few slices into the steam oven at low  temperatures and the redness will dissipate but not ruin the melt-in-your-mouth texture of the meat.

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Combi Steaming

vegetables, grains, seafood,  poaching chicken, fish and eggs and cooking hard or soft boiled eggs

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Combi Baking

for breads and casseroles and baking delicate items like custard that are normally cooked in a water bath

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Combi Braising

without having to use a heavy covered pan

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Low Temperature Roasting

for lean tender cuts of meats, fish, and poultry with a final burst of high heat

Understanding Convection Steam

Twenty years ago, Combi-Ovens or 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 functions include:

 

Reheating foods

Defrosting

Making Yogurt

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.