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What is Combi-Steam Cooking?

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Steam Braising or Combi-Braising

Braising  is one of the simplest and most rewarding methods of cooking the less  tender cuts of beef, pork and lamb but also for slow cooking chicken,  turkey, and duck legs and thighs. Prep is usually pretty minimal for a  braise, but after the long slow cooking, some work needs to be done to  skim the fat and strain the vegetables that were used for flavor. The  steam oven is the ideal tool not only for cooking a braise but also for  reheating a braised dish and steaming fresh vegetables and side dishes  to serve with the braise.

Best Uses

The benefit of braising in the Steam Oven is:

  • Food can be cooked uncovered and you won’t need a heavy pan

  • Once  the food is cooked and cooled you can skim the fat from the cooking  juices, slice the meat and place the casserole back in the oven to  reheat before serving

  • While  the meat is cooling you can steam or steam roast some fresh vegetables  to serve with the braise…...just one more reason why we love steam  ovens!

Use  the combination Convection Steam Mode with low temperatures between 290  - 320 degrees for braising in a Steam Oven.  You don’t want the liquid  boiling too rapidly just a gentle simmer so keep an eye on it and reduce  the temperature if needed. Every steam oven is a little different, so  you have to pay attention to understand the nuances of your oven.


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


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


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.

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