Your Recipe for Combi-steam Cooking

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Herbed Roast Chicken

When roasting a whole chicken in the Steam Oven (Combi Roasting) there are several things to consider; one, a characteristic of Convection is moisture retention and two you are cooking with additional humidity.  This means your chicken will be incredibly flavorful and juicy but the skin will not be especially crispy.  The best way to get some good color on the chicken and render a somewhat crisp finish is as follows.

May 16 - 2021-58.jpg


1 - 4-5lb whole chicken

1 - scant teaspoon Kosher salt

1 - scant teaspoon Old Bay seasoning

2 - teaspoons olive oil

4 - sprigs fresh thyme


Combine the seasoning and oil and rub onto the chicken. Place the thyme sprigs in the cavity and thread  a metal skewer through the legs to balance the chicken. 

To ensure even cooking it’s best not to tie the legs too close to the body.

Step 1. Begin cooking  the chicken in the Convection Mode 425 degrees for 15 - 20 minutes.

Step 2. Change the oven Mode to Convection Steam 350 degrees and cook the chicken for an  additional 40 - 45 minutes or until the juices run clear.

You can reverse the process if you prefer but be sure to drain off the pan juices first to avoid excessive splattering.

Several other important tips for success are:

Always roast whole poultry on a rack in a shallow pan; this allows circulating Convection heat to evenly penetrate the bird from the edge to the core and prevents the juices from being leached out.

Always factor in time for resting before carving and don’t be alarmed if you see some red bone around the joints, this is another characteristic of the moisture retention, just make sure the meat is cooked through. 

Remember you can always put the carved chicken pieces back into the Steam Oven at a low temperature 250 degrees in the Convection Steam Mode for a few minutes and the red will dissipate.


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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