Your Recipe for Combi-steam Cooking

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Root Vegetable Gratin

It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin, and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal. This type of recipe is very adaptable in terms of vegetables and cheese and if you like more depth of flavor a little smoked paprika or chili spice make a nice addition.

May 16 - 2021-58.jpg


1 - small head cauliflower

2 - broccoli crowns

2 - tablespoons, unsalted butter

2 - tablespoons, flour

2 - cups milk or half & half (warmed)

2 - cups grated Cheddar


Preheat the oven to Convection or Convection Bake 350 degrees.

Cut the cauliflower in half and remove the core then cut each half into ½” thick slices.

Cut the broccoli the same way and steam the vegetables together on the cooktop or in the Combi Steam Oven for approximately 7 minutes until just tender.

Meanwhile make the cheese sauce, melt the butter in a heavy bottomed saucepan and stir in the flour. Cook over very low heat for a few minutes taking care not to let the roux get too dark.

Gradually stir in the warmed milk and heat slowly, stirring often until thickened.  Remove from the heat and stir in the grated cheese.

Place the steamed vegetables into an oven casserole and pour the warm sauce over them, spreading it evenly with a spatula. 

Bake for 20 - 25 minutes until the cheese is bubbling.

Serves 6


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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