We’ve amassed a number of frequently asked questions to help inform and educate. These range from information about the Cooking with Steam website, it’s origin and principles, through to specifics relating to oven settings and cooking methods.
In the event you’ve worked your way through the questions and answers (below) and are still left wondering, please don’t hesitate to contact us using the contact form located here. A Cooking with Steam representative will get back to you in a timely manner and will do their very best to answer your question.
Before we begin, however, we feel it’s very important that you have an understanding of Steam Ovens and how they relate to the recipes found on this website. We encourage all members to read the following information as it’s likely a grasp of the details shown here will help you gain a better understanding of your equipment and how it relates to Cooking with Steam recipes and directions.
Steam Mode / Combi Mode / Dry Heat Mode
All oven manufactures will attach a different ‘name’ to their ovens. The most common are:
- Combi Steamer
- Steam and Combination Cooker
- Steam Assisted Technology
- Moisture + Combination Oven
No matter what your oven is called / named, all of these ovens (realistically) perform the same operations, some more …and some less. These functions fall into three modes of operation.
1. Steam Cooking Mode (Cooking with Steam only)
2. Combination Cooking Mode (Cooking with Steam & Dry Heat)
3. Dry Heat Mode (Cooking with Dry Heat only)
We designed the Cooking with Steam website as a resource for all ovens, and as such, we do our best to avoid confusion by simply focusing on these three basic modes. There are, therefore, only three oven modes mentioned in any of the recipes shown on the Cooking with Steam website.
Before we go on… some basic science. Generally, the boiling point water is 100˚C (at standard atmospheric pressure). Water can boil at temperatures under and over 100˚C, though let’s not get bogged down with the factors that contribute to this (pressure, the container in which it is boiled, impurities in the water, high altitudes, etc). This discussion just takes us off-topic.
In short… when water is heated and hits 100˚C, the liquid phase of the water turns to a gaseous state – Steam!
Steam Mode
When a Cooking with Steam recipe calls for Steam Mode, the recipe is using steam only, with no dry heat. Therefore, turn the Steam setting on and adjust the temperature of the oven to that nominated in the recipe. If your particular oven allows you to adjust the moisture percentage of steam – set it to 100%.
Combi Mode
Combi Mode
When a Cooking with Steam recipe calls for Combi Mode, the recipe is using a combination of steam and dry heat. In this scenario, the oven heats as a normal convection oven would. It then injects water (through the water tank/reservoir) that heats and turns to steam. This creates a humid cooking environment perfect for baking, pastry and roasts. Here you are only limited by the temperature your oven can get to, anywhere from 100˚C – 250˚C.
Dry Heat Mode
When a Cooking with Steam recipe calls for Dry Heat Mode, the recipe is dry heat only with no steam whatsoever. ‘Dry heat only’ is ultimately just cooking in the same manner that you would if you were using a traditional convection oven. For this reason, very few ‘dry heat’ only recipes exist on the Cooking with Steam website.
Understanding Steam Assist
A ‘Steam Assist’ oven is not technically a ‘Steam Oven’ as it cannot be used for ‘steam only’ cooking. A ‘steam Assist’ oven is best described as a ‘Combi Oven’ due to the fact it uses dry heat AND water to create a humid environment. ‘Steam Assist’ ovens do not support cooking with steam only as a dry heat temperature setting must be set in order for the oven to operate.
*Some manufactures are now providing software up-grades so that Steam Assist ovens will offer Steam Only functionality.
Understanding Moisture Settings
Some oven manufacturers succeed in muddying the waters with an excess of moisture settings and controls. The simplest explanation we can give to what percentage of moisture represents is the ‘percentage of moisture present in the cavity of the oven’ whilst cooking.
If you have an oven with “moisture settings/controls” – our advice, when following Cooking with Steam recipes, is to ignore them. If, however, you feel it’s necessary to adjust these settings, we advise you to follow this rule of thumb:
- Any recipe that call for steam mode/steam setting = 100% moisture
- Any recipe that call for combi mode/combi setting = 60%-80% moisture
Don’t Get Confused
No matter what brand or type of oven you have, remember that it, like any other tool in the kitchen, is limited to what it can do.
If you are still having difficulties understanding your particular oven and it’s unique settings, please contact us and we will do our best to provide the answers you need. Best way to do so is to use the contact form located on this website. Be sure to provide your oven make and model number when doing so!
Website & Related
What does it cost to use the Cooking with Steam website?
a) Help spread the word about Cooking with Steam. Jump on social media and show us some love.
b) Give us feedback. Use the contact form on our site and let us know what you think about the service we’re providing.
Is the website regularly updated?
Is there a steam oven cookbook?
Yes! Indeed there is!
Cooking with Steam proudly released the worlds first commercially available English language combi steam oven cookbook. ‘Demystified – Steam & combi Oven Recipes for Home Cooks’ is a hardcover book featuring approx. 100 recipes over 200+ pages and it’s available NOW from our sister site www.steamahead.com.au
Can I download the recipes?
Are all the recipes designed for domestic ovens or commercial ovens?
I found an error with a recipe. What should I do?
Whilst we road test every recipe multiple times before it goes to print, we’re not infallible and we’d love to hear your experience. You can do that (contact us) via our contact page on the website or send us a message through social media and we’ll remedy that as soon as possible.
I'm having difficulty with a recipe. What should I do?
Generally we’ll be able to help you out with any problems that you have.
Communicating with Cooking with Steam
How do I connect with you on social media?
Can I send you post photos of food I've made in my Combi Steam Oven?
Send any photos to us via info@cookingwithsteam.com
How do contact you if I have any queries?
To contact us, use the contact form located here. We’ll respond, generally withing 24 hours, to all queries. Our success rate in helping people out with inquiries is 100%.
What should I expect when buying a Steam Oven?
How useful are steam ovens?
They seem pretty expensive. Are steam ovens really worth it?
Is there anything you can't cook with a steam oven?
Can you use a steam oven like a normal oven?
A considerable number of our recipes are for combi ovens so just make sure you check the recipe and read through it before you begin.
What are the pros and cons of a steam oven?
The cons would be the price. The price can be a little prohibitive but other than that if you can afford one, buy one.
If I only have space for one oven should I still buy a steam oven?
In our humble opinions… you should absolutely consider a steam oven in replace of any other oven that you get.
What sort of Steam Oven should I buy?
Another consideration is also the price. These are appliances that have started off pretty pricey and they are coming down in price as more players are coming onto the market but they are still comparably expensive – so choose one for your budget and the way that you like to cook at home. Shop around, and don’t dismiss budget priced entry level ovens if this is all your budget will afford. We’ve had plenty of great experiences with Steam Ovens in the $1,500 bracket!