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Blanching and Canning in the 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.

Before cooking and canning the  tomatoes it’s advisable to remove the skin. Heat the steam oven in the steam mode, make a cross on the base of the tomato and place them in the perforated pan




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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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Larissa Taboryski


2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint


Heat the Combi steam oven in the Steam Mode 212 degrees.

Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.

Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.

Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.

Serves 4 - 6

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