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Blanching and Canning in the Combi Steam Oven

Tomatoes are plentiful at this time of year and if you like to make your own tomato sauce or preserve excess tomatoes you will be pleased to know your Combi Steam oven can make the work so much easier.

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Before cooking tomatoes it’s advisable to remove the skin. To do this in the steam oven, heat the oven in the steam mode, make a cross on the base of the tomato and place the tomatoes in the perforated pan. Place them in the oven and steam for  3 - 4  minutes. When you remove the tomatoes, set them aside to cool, slip off the skins and you are ready to either cook with them or you can go ahead and proceed with the canning.

Before canning  the first step is to sterilize the jars. Again you will use the Steam mode, simply place the clean jars and lids in the perforated pan and sterilize in the oven for 10 minutes.

Once the jars are cool enough to handle you can go ahead and add the tomatoes, with lemon juice and enough boiling water to fill the jar leaving 1/2 “ of space for the tomatoes to expand during the canning.  

Put the lids and rings on the jars and place them in the perforated pan. Return the pan to the oven and set the timer for 45 minutes. 

Place the jars in a cool spot in the kitchen to cool down and don’t disturb them for 24 hours.  Check that each jar has properly sealed and store them in a cool dark place until ready to use.


Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.


Paul Tang


Cooking the Fish

2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil

Serving the Fish

1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated


Heat the oven in the Steam mode, 100% Humidity, 212 Degrees

Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.

Cut a few diagonal slits in the fish and place the fish in the prepared pan.

Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.

Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.

Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.

Heat the sesame oil until sizzling then pour it over the fish.

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