Your Recipe for Combi-steam Cooking
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How to Cook Prime Rib in the Steam Oven
Roasting lean tender cuts of meat at low temperatures is one of the best uses of your Combi Steam Oven and ensures perfect results every time. This process works well for prime rib, beef filet and tri tip, also for chicken or turkey pieces, pork tenderloin and thicker cuts of fish. The trick is determining whether to do the high heat sear prior to the low temperature cooking or after.
For example, with fish and pork tenderloin I get the best results with searing first. WIth the other foods I get best results by low cooking first and finishing with high heat in the oven or on the outdoor grill.
For accuracy use the oven Meat Probe or use this guide to determine timing:
15lb - Boneless Prime Rib - 5 hours
7-8lb - Boneless Prime Rib - 2.5 hours
3-7lb - Boneless Prime Rib - 1.75 - 2 hours
Here are a few tips to guide you along:
Season the meat a day in advance for best flavor. And remember to take the meat out of the refrigerator at least an hour before cooking.
Use a temperature range between 160 - 200 degrees Fahrenheit.
Spray or brush the meat with some cooking oil before the high heat finish.
Because the meat will be finished at a high temperature only cook the meat to at least 5 degrees below your target internal temperature so it is not overcooked.
If any moisture accumulates on the pan during cooking drain it off before finishing with high heat.
Watch Related Video
Steamed Bone-In Chicken for Salads
Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.
*This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven.
1 bone is chicken breast
1 whole chicken leg
1 small onion, peeled and halved
1 small carrot, trimmed and scrubbed
1 celery stick
1 bay leaf
1/4 tsp mixed Italian seasoning
3 stalks fresh parsley (optional)
2 cups cold water
Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.
Heat the steam oven in the Steam Mode 212°F.
Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.
Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.
When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.