This is a fixed page and contains an overview of how a combi-steamer works and other introductory information, including:
For appliance info, placing, kitchen design etc please see my ‘Appliance category’ where you can read several articles that may help you in the decision making process.
I own the Miele DGC5061 pictured here. This model is a few years old now and there is now a new range. There are many other excellent brands on the market here too. There are differences between the brands that I will explore a little more later. I will also make notes on recipes.
My combi steamer is a 32L Steam and Convection Oven in one. This model does not need to be plumbed in as it has a water bottle on one side but has a smaller capacity than the XL models. The main difference between this model and the XL models is that it is only a Fan Forced Oven and Steamer which means it has one element around the fan behind the rear wall cover. It does not have a top or bottom element so you cannot use it as a grill or bake on conventional top and bottom elements or bottom element only. The XL model is fantastic, it is actually all you need in the kitchen if you have limited space as it does everything! Anything above a studio or one bedroom apartment also needs a regular oven, especially for resale. This model is also available as a plumbed in unit so no need to fill the water bottle. Remember, use only normal tap water. This is because it uses the minerals in the water to operate. The water bottle will last for 90 minutes of cooking so I haven’t found it a problem to refill. I will do a section on cleaning and maintenance a bit later.
There are basically two types of built in (and Miele’s also has a freestanding) steam ovens. There is the type like Miele which generates the steam outside the cavity and injects the steam into the oven to heat OR there is the evaporative steam oven that produces the steam by dripping or passing the water into a well in the base of the oven which then heats there from an element in the well and produces the steam in that way.
There is also a couple of freestanding combination Steam Ovens and Microwaves but none of my references or recipes have been developed for these products. My understanding is that these products are much cheaper and cannot be built into cabinetry. I am not familiar with how they work, I will look into it down the track.
The combi steamer also has the ability to be used in conjunction with the steamer in Combination mode or Automatic mode which allows for moisture and browning of food at the same time. With a combi steamer you don’t just get steamed food like perfect eggs, fish, rice, vegetables, dumplings and heaps of other things you also get fantastic roasts that are browned and moist, bread that is well risen with a fantastic crust as well as heaps of other baking. There are so many foods that benefit from the combination of radiant heat and moisture to give perfect baking results.
If you are in the middle of renovating your kitchen you need to be aware that the Combi Steamer needs a 15amp plug, ie hard wiring. The IDEAL positioning for it is ABOVE the main oven in the wall Mine is underbench only because we had no where else to put it but access isn’t as good as being at eye level. Bliss…..
Without a doubt this is the BEST appliance I have ever used. I use it everyday without fail and I want everyone else out there to use it too! When I sold these appliances the main feedback was that people were only using it for cooking vegetables! What a waste that would be (even though you do get the best, perfectly cooked vegetables every time that retain their nutrients. So as you can see from my posts I am starting with the basics, ie Rice, Porridge etc and will work up from there.
The main reason why I started this blog was that there is little being published online about these products. Apart from the Miele site I found a video on the Gaggenau steamer from a Melbourne retailer, a couple of old blogs from 2008, a couple of overseas sites and an old site with steamer recipes for sale. There was not much else. Miele has a website as do many of the other brands. If you have another brand find that site or contact them directly to see what they can offer you in the form of cooking classes and recipes. Use this as your base, cook from my recipes and work up from there.
A few suppliers have great cooking classes but my feedback has been that as soon as customers get home they can’t remember what to do on their model. If you live in Sydney then you are in luck as I am now doing in-home cooking classes to help you understand this expensive appliance. See the link for more information here. As a combi steamer can be used as a Steamer alone I will be putting on recipes for both.
All combi steamers can be used as just a normal oven. Being smaller, ie 32L it heats without the need for any pre heating and saves a lot of energy. Because the temperature is so accurate I actually prefer to use it for a single cake or small casserole. Just check the size of your pan before you start.
So let me know if there are recipes that you would like to know how to convert from the stove-top or oven to the steam oven or combi steamer?
Cleaning a Steam Oven:
Most Steam ovens are easy to clean, basically they only ever get wet so there isn’t any baked on grime. Steam ovens that have the bottle need fresh tap water every day, this bottle should be emptied and the inside of the oven cavity wiped dry after every use. The easiest way to cope with this is to put a large fat sponge in the bottom where the water pools as soon as you remove the food and leave the door ajar. While you are eating the cavity fan will continue to run and by the time your finished and ready to clean up most of the oven would have dried off anyway. Remove the racks if necessary, wipe out any remaining water residue and empty the rest of the water from the jug into the washing up water. The beauty about a steam oven is that you now only have the Stainless trays to wash up or put in the dishwasher – no piles of saucepans!
Before going on holidays ensure that the water container is empty and leave the door ajar.
Please read your instruction manuals for your specific brand and follow the Manufacturers’ advice on how to care and clean your appliance.
Cleaning a Combi Steam Oven:
A Combi Steam oven usually comes with a Soak or Cleaning Program. There is only one brand I know of that has a Pyrolitic cleaning system. I think eventually they will all go in this direction as this is definitely the preferred cleaning method in ovens. So for the rest of us that have a normal Combi Steamer that has to be cleaned you can use the Soak program after you have been roasting and wipe it after with a non abrasive sponge to remove any baked on dirt. Remember to always roast with the cover on the fan if your model has one as this protects the fan from getting fatty. Yes it does work – when I worked for Smeg Appliances I went to a customers home, opened the oven and couldn’t even see the fan it was so filthy! The Miele products have a special easy to clean coating that is applied to all exposed surfaces even including the racks so most of the time any grime can be wiped off with warm water and washing up liquid but if the back wall is dirty it can be sprayed with a Non Caustic Oven Spray such as Mr Muscle. Follow the instructions on the can for best results. I have only done this once but only left it on for about 1 hour.
After the oven cleaner has been on and wiped clean I then put it through a steaming cycle to remove any residue product.
There is also a Drying Program built into the Maintenance section in Auto Programs this is great, I use it all the time. It does take about 30 minutes so to be honest I could have wiped it out in 5 minutes. I tend to use it as my oven is installed under the bench so access is not as easy as in the wall which I mentioned above.
Reheating and Defrosting in the Steam Oven:
Reheating in the Steam Oven is absolutely fantastic! You don’t get that terrible ‘re-cooked’ taste that you get with reheating in the Microwave.
The time is a bit longer, however it’s worth the wait. A plate of food, about 5 minutes plus the time it takes to reach 100% steam which is about 3 min so total 8 minutes. Try to remember that if you are reheating a pie or pizza slice etc then you would need to cover the plate so that the food doesn’t get wet from the steam. If you are reheating things like spaghetti, rice, Asian food, casseroles, vegetables or whatever then the addition of the moisture is what is needed for successful reheating as it rehydrates the food and makes it exceptionally moist. Especially with rice and pasta the results are outstanding, you can honestly not tell that the dish wasn’t just freshly cooked! My first experience of this was a Spaghetti Marinara where even the mussels were soft and flavoursome after reheating. Try doing that in a Microwave !
This is a pic of the reheated Asian Beef Cheeks that I cooked the other night that I have put into a solid Steamer tray on the centre level. On the bottom level is some fresh rice that I am cooking to serve with the Beef but I could have just put pre cooked rice in a separate tray to reheat. Remember to not keep old rice longer than about 2 days as it is prone to bacteria developing. On the top you will see some Bok Choy that I am cooking to serve as well. Below is a list of your timings with a reheat/cook like this:-
3/4 cup washed rice (Serves 2) with 1 cup water and a pinch salt on the bottom level
Beef Cheeks in the centre to reheat in a solid tray
Steam 100% 15 minutes, open door then add Bok Choy 1 minute
That’s it – all ready together! IF I had only been reheating the rice then add the cooked rice with the Beef, both for 5 min, open add Bok Choy for 1 extra minute and that’s all you would need to do.
You can also reheat from frozen but the time would be much longer.
As an example I reheat frozen Chinese dumplings for 12 minutes in the perforated tray on a piece of baking paper. The results are outstanding, the perfect, quick in house dumpling restaurant without the parking and queues!
People wanting to reheat enough for a whole family meal I would suggest putting the separate ingredients into separate steamer trays and reheat in this way rather than putting the sauce on the pasta etc and reheating in one dish. If you can remember to remove items from the freezer and put into the fridge in the morning before you go to work then that would be ideal 🙂
Remember there is no need to cover food that is not affected by the condensation from the steam.
Defrosting:
I actually recommend that a Steam Oven can replace a Microwave in certain circumstances. As above it does take longer to reheat but it’s worth it. Defrosting also takes longer but there are no danger zone temperatures and meat and chicken come out cold as defrosting is done at 40°
As an example a Whole 1.2kg chicken takes about 40/50 minutes but you don’t need to turn it or be around to stop it cooking on the edge of the wings etc. This is longer than perhaps a Microwave but quicker than defrosting at room temperature which isn’t really recommended for food safety reasons. The best way to defrost is still in the refrigerator.
IF your family defrosts on a daily basis I would recommend a Steam oven as well as a cheap microwave (or you may just retain your old microwave and not ‘build it in’ a new kitchen!)
Please read your manufacturers instructions in regard to Defrosting programs and times.
Descaling a Steam Oven/Combi Steamer:
All Steam Ovens have different methods to descale. In my particular Miele DGC5061 you need to use the Miele Descaling Tablet which is available from Miele and various retail outlets. I tend to need to do this about every 3 months or so due to the high volume of use. This is required because of the lime build up in the water container. If your machine is asking for you to do it more than this I would check that you have the Water Hardness level set correctly for your area. For example Sydney doesn’t have ‘hard water’ so the level is set to Number 1. Remember that a Steam Oven should only be filled with normal tap water NOT filtered water of any kind. This is because it uses the minerals in the water to operate.
All models are different but mine is great as it actually tells you what you need to do!
Stage 1: Dissolve one tablet in 1Litre of warm water. Don’t breath in the fumes, they are very strong. You can do this in another sink if you prefer, the tablet does not need to be ‘bubbling’ when you fill the water container.
Stage 2: Pour this solution into the Water Container and place into the water slot (see comment above).
Stage 3: The Steam oven will take about 22 minutes to process the solution and tell you when to empty. You can wipe it out now if you wish but I don’t bother to do it anymore at this stage as you wipe it out in Stage 5 anyway.
Stage 4: Replace this solution with 1 Litre of fresh tap water and place back into the water slot
Stage 5: 10 minutes later or when it tells you, tip out that water, rinse out the water jug and wipe out the oven. Done.
Depending on your model you should read the Manufacturers instructions on how to Descale correctly.
All brands are different, please refer to your Manufacturers instructions.
I am not an engineer therefore this is NOT a technical description of the product and has been prepared purely on my personal knowledge and experience with the product. All brands have their own features and benefits and you should make your own enquiries in this regard before choosing which model would suit your needs.
Hi
What sort of plates can go in the oven when reheating? I don’t like the idea of endlessly washing trays if I can use plates instead. Thanks
Hi Carolyn,
If you are reheating a plate of food or bowl of pasta etc then there is no problem reheating, uncovered on your plate but the plate will get hot. Remember that the moisture is good for reheating as it doesn’t dry out the food. Obviously you can’t reheat pastry like this. If your reheating a large casserole then by all means use your dish but remember that china or glass will take longer to absorb the heat than stainless steel will. One plate of food takes about 5 minutes on 100% steam and you can do multi-levels in some brands.
Hope that helps, Regards Trudy
Tks for your info on meile steam combi
I have purchased one and installed in Nov/13. I live in Nova Scotia, Canada. My frustration is that it came with the smallest little user book. I did download the meile steam cookbook but frankly it is filled with recipes that are too fancy or uninteresting! I have contacted the kitchen centre that I bought it from and frankly they know less than me. They have no North American cookbooks and say it is a problem. A very basic North American cookbook and directions would be very very helpful! They say get a thermador or Wolf cookbook. I say what , maybe you should have sold me that brand if you have a cookbook. I have been on line for hours and hours trying to connect with someone that understands this steam combi way of preparing food! Can you help me !
Hi Anne,
Thanks for your email. Yes, this is why I started this blog which I think is the only one in the world! Don’t worry, you have brought, in my opinion the best appliance! Did you get a yellow book with the appliance? The recipes are ‘too Germanic’ for my liking but the basic tables for cooking times are OK. Use my recipes, I have heaps now, you don’t need an American or Canadian book. The only difference is our Australian cup measurements are different to the USA so convert those to Metric. Start by cooking some of my recipes until you get the feel for it and then you can move to convert some of your old favourites. Let me know how you go and remember to use your combi as a steamer only too! I use the steamer a lot more than the combi (meaning just steam not radiant heat as well) and I also just use it as a small oven a lot. You don’t really even need to have an instruction book with this appliance as it is very user friendly. Read all my posts, you will be fine.
Cheers Trudy
Hi Trudy
I also live in Canada & just bought a Cuisinart CSO-300: a small counter-top combi oven. Thanks for this site, which I just discovered. I am looking forward to making some of your recipes. BTW Canada uses metric cup and spoon measurements; so they are the same as in Australia, EXCEPT the Australian tablespoon is 20ml, while ours is 15ml. We tend to use volume measurements instead of weight, which is ridiculous for something like asparagus stalks, but OK for flour & sugar. And our ovens are still mostly in Fahrenheit. Go figure. There are some useful conversion tables here: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
Thanks Ian for that information. I haven’t got to Canada yet but my partner told me after I had replied to the previous post. He saw a Cuisinart combi in the States on his last trip and sent me a pic. I am sorry but I don’t know about this type of ‘small benchtop combi’ and their temperature ranges or elements but you can still use my recipes and adjust if necessary. If there is a top element only and not a fan forced element around the fan you may have to be careful with things browning too fast.
Hi Trudy
The Cuisinart counter-top combo steam oven is available at Myers (and via TVSN). As far as I know, theses are the only places it can be bought in Australia. The unit is really a top of the range toaster oven, but with the addition of the steam. I bought one in Dec (Boxing Day specials) from Myers and have had my share of disasters as there is very little info available for cooking with it. I’m improving, but will be relying on your blog quite a bit. If you get a chance to try one of these ovens, your opinions and advice would be appreciated. Thanks for the blog – it’s inspirational.
Thanks for this blog, after our kitchen remodel I’ve been looking for a blog like this (and thinking of starting one of my own). This information is very helpful and appreciated.
Greeting from Finland!
Hi John,
Glad you are enjoying my blog. Loved Finland, visited once in mid-Summer. Have had 20 hits from Finland today! Send me a Finnish recipe and I will test it for you 🙂
Cheers Trudy
Hi I am renovating my kitchen and have been looking at the V-Zug combi steam oven as well as the V-Zug conventional oven. I haven’t looked at other brands of combi steam ovens and would like to know what to look for when making a comparison.
I was glad I found this website as it is helpful to be able to read about what other people are experiencing.
Thanks
Helen
Hi Helen,
Unfortunately V-Zug is the only brand that I am not familiar with. I did try to contact them but they didn’t reply. I have heard they are good. I am not sure if you are in Australia but try to find a specialist retailer who has cooking classes on different brands and attend a couple. Read my posts on “Appliances” which should give you a few tips too. Try to look for a brand that gives you the features and functions that suit the way “you cook” and what you expect out of the product. I like the German brands so have a look at a couple of those too.
Let me know if I can be of anymore help.
Regards Trudy
Hi Trudy,
I did look at some German Brand appliances and they all have similiar functions to the V-Zug. I ended up buying an AEG pyrolytic oven and an AEG combi-steam oven. The kitchen renovation is on it’s way. I have a tradesman coming to measure up today. It’s going to be a bit hectic having to remove the old kitchen, but I know the end result will be worth it. I can’t wait to cook up scrumptious meals using my new appliances for my family. I am so glad I found your blog, and I can’t wait to try some of your recipes. I was thinking I should contact AEG to attend some cooking classes, but I will take your advice and wait until I have had some time to use the appliances.
Regards Helen
Hi,
I am considering buying the AEG BS7304001M Combi-Steam Oven. I am very surprise to see how big is this combo oven compared to the Wolf, Miele, Gaggenau and thermador ones. On average the size of these oven is around 1.5 to 1.8 Cu feet whereas, the AEG one is 2.59 Cu feet. It is also slightly cheeper than the rest of the ovens. I am sure there must be a reason for high end brands to keep it small, I am guessing for efficiency but I am not sure ? Does that mean that the AEG is not a good combo-steam oven? Any comments or feedback on the AEG one ? My plan was to buy only this combi oven and not an additional convection one, because it would be large enough for our small family.
Hi, We don’t seem to have that model here only the BS9314001M. I assume it would be similar and there is quite a difference between this model and other brands of combi steam ovens on the market that are smaller. Yes, the AEG is larger capacity but it only lets you add 25-50% steam. The AEG system seems to be this way also in the smaller, 45cm model sold here. I cooked lamb last week with convection oven and 80% steam so there are times that you need this. Find out if it can just steam at 100% steam only? My advice would be to make sure you know what the different models can do before you decide.
Regards Trudy
I am also considering the AEG BS730400 Combi Steam oven. It does have 100% steam capability as well true convection. If anyone out there has used it for a while now I’d love to know how it’s performing.
I have the AEG steam/combi plus a standard convection. (We do a lot of entertaining!) And I love it. Though much more so since I found Trudy’s blog as the is so little information available on how to use it. I chose this over the Miele because of its greater internal volume.
Why or why won’t someone publish a cookbook for what is a marvellous piece of kitchen technology – as they have been used in commercial kitchens for yonks I do not understand why there is so little information.
Thanks Trudy for this extremely useful website.
Hi Robin,
Thanks for your email. I am working on it, if anyone knows a Publisher that would be interested please let me know 🙂
Regards Trudy
We have the AEG BS9314001M Combi and I can verify that it has three levels of steam – 100%, 50% and 25%. We bought it on the recommendation of a chef who had just completed a cooking class in the store (we wish we asked for his name and number). The lack of decent instructions and recipes is our biggest criticism. We’re still learning how to use it by trial and error. There is an Assisted Cooking Roast Lamb option we tried a few days ago that cooked a boneless shoulder quite well based on us entering the weight; our concern was that the lamb looked like it was cooked 10 minutes before the oven indicated it should be ready so we took it out about 7 minutes early. It was still slightly overcooked but very moist and delicious. So, we also struggle to understand why AEG don’t support this great product with reasonable instructions and recipes. On the positive side, we’ve used it to cook salmon and dumplings using full steam with fabulous results. Also, the pizza setting produces fantastic results. I guess we’ll be using trial and error for some time yet, but I wonder if there’s a chef out there who would be happy to provide some insights? Harvey Norman runs cooking demonstrations (we went on a Saturday) for this oven but it’s a 45 minute affair after which the chef was in a rush to leave.
Hi, AEG has advised me that their ovens only generate a maximum 96oC steam only, not 100oC as in my recipes. I suggest you contact AEG direct to clarify any issues you may be having with your appliance.
Regards Trudy
A couple of months ago my friend and I both purchased a Miele combi steam oven. We have felt so totally lost in using it because there is barely any information out on the very basics of how to use it.We searched the internet endlessly until my friend found your blog!!!! We are soooooo very grateful for your blog and we feel this blog will be our life line from now on. Thank you so much for all the information you put out in your blog, greetings from Sarah in Seattle WA.
I am so happy to have found your blog. We installed a miele combi steam oven several months ago, and if I hadn’t discovered your site it would still sit unused. You are an angel and thanks to you I just cooked a rack of ( Australian ) lamb. It was terrific. Keep those recipies coming please !!!! And many thanks
Cheers Gail
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Thanks Rachael, I have linked you on my page https://cookwise.com.au/so-how-do-you-chose-which-steam-oven-to-buy/
I am so excited – my friend actually went on a search for me as I have struggled and became so disappointed with the lack of help/support since purchasing my AEG ovens: MCC3881E-M and KS7415001M.
I can’t wait to start using your recipes – whoo hoo!!!
Hi it is Anne from Canada again. Still learning about my meile combi steam oven just noticed your reply. Am going to try some of your recipes
Was wondering if you have steamed live lobsters. Seems heartless but the say they are the best done in a steam oven. And lobster tails done and then put on the BBQ brushed with butter to grill abit! Have you done red lobsters steamed!!!
Hi Anne,
Red lobster to us here in Aust. means they are cooked. That is why they are red. No, I wouldn’t steam them as that is re-cooking them I would just thaw and serve cold with a salad and my Lime mayonnaise recipe (yum). If you can get some uncooked (green lobster) then steam @ 85oC for say 10-30 minutes depending on if you a cooking them whole, halved or just tails? I agree, I like them on the BBQ with garlic butter 🙂
Regards Trudy
Here is a web page where you could find some indications to cook lobster into a steam combi oven. May be you could adapt these indications to your own oven. You will have to copy the address I can’t keep the hyperlink.
http://www.kurtskitchen.com/blog/bid/393436/Wolf-Convection-Steam-Oven-Summer-Lobster-Bake
Good luck!
Hi,
I’m looking at a BOSCH steam oven. Do you think I should get the combi steamer/oven instead of just the steam oven? I wanted two standard ovens but the sales assistant talked me into getting the steam oven as well as a standard oven. We are a family of 6 & often entertain for a huge crowd, eg, 60 people for Christmas!
Thanks,
Elizabeth
Hi Elizabeth,
Sounds like you need a combi! Read my post on “Do I need a steam oven or a combi?” You do need more power in the kitchen (you would only currently have one cable that the main oven will take). There is usually not a problem to change models before delivery, the sizes are the same but the combi will cost more. I use the small oven more than my large oven all the time 🙂
Good luck,
Regards Trudy
This is a really useful blog, thank you for taking the time to share your experiences and extol the virtues of steam ovens. We had a new kitchen installed a year ago and when we enquirer about having a built in microwave the designer asked us if we have ever considered a steam oven. We had always thought them to be the province of professional kitchen and too expensive but after attending a demonstration we bought a Bosch Combi-Steam in the same model range as our main Bosch oven which was almost new and we didn’t want to change it. Must admit to not having explored all of its potential yet but the whole duck that we roasted for Christmad Day using an automated programme gave us succulent moist meat and a flavoursome crispy skin. Yes, I did need to clean the oven afterwards but what an amazing applicance.
Hi Malcolm,
Thanks for your email. Glad you are loving your combi oven. Remember to use it just as a steam oven and a smaller second oven. If you look under the Categories in the drop down menu you can see all the recipes to try.
Enjoy!
Regards Trudy
Hi, I recently purchased the AEG combi-steam oven together with an AEG regular oven. I’ve found the experience very frustrating trying to find out how to use my combi-steam oven. AEG do not seem to be doing demonstrations in my area and the lack of information is frustrating. I’ve tried a few things without too much disaster. For instance when steaming vegetables the instructions seem to say don’t open the door but if you try cooking altogether, broccoli is quite overcooked. If I do open the door during cooking I end up with a sauna in my kitchen, well almost. I’m trying a pork belly soon but did not consider it at all for the steam oven?
Hi Teresa,
You need to cook different vegetables at different times. See my cooking vegetables table.
Just try a few of my recipes but your times will be longer in AEG as it is not a steam injected oven.
Regards Trudy
Thank you Trudy, I’ve noticed my oven does not seem to go higher than 96 degrees. I will look at some of your recipes.
Hi, I have purchased an AEG steam oven and separate AEG micro-combi (persuaded by a salesperson, and following many phone calls have realised that they often don’t know how to turn them on, let alone advise you on the purchase). I am very disappointed with the lack of support from AEG and as soon as I can get over the cost of both appliances will be advertising them for sale.
The instruction book is so basic, and the recipes included don’t seem to even match the ovens I have purchased.
Sorry to vent my disappointment online 🙁
But thank you Trudy for providing some level of recipe support – I have used everything, and have also found the Miele recipe site very helpful and quite easy to adapt.
Hi again Anne,
I am sorry to hear about your problems. A steam oven can replace a microwave in certain circumstances (see my post on choosing your appliances) but you still need a main, conventional oven. I am sorry you have been mislead like this, I have never heard of anyone being sold this combination as you don’t have any radiant baking facility. Keep the steam oven and buy a conventional oven if you have room and you should be OK.
Regards Trudy
How wonderful to come across your site. We have just renovated our kitchen and installed a Siemens combi steam oven. I volunteer at Meals on Wheels and we use an industrial combi steam oven and I was really impressed with the quality of food hence our decision to install a much smaller version. I enrolled in a Miele combi steam oven demo which was very informative and had some great food to try. I am not a confident cook but tried two of the Miele recipes in the weekend and we were all very impressed. Really looking forward to giving your recipes a try, thanks for sharing.
Hi Melanie,
Thanks for your email. I hope you enjoy using your combi steam oven. Remember though that the Siemens is an ‘evaporative’ steam oven versus a ‘steam injected’ oven so you may need to add a few minutes extra time to my recipes (and the recipes you got from Miele). The Siemens has some great Auto programs and I have had many emails from customers in the past. Look back at a few of these (some in the egg category I recall) and you will get the hang of it.
Regards Trudy
Good advice, thank you, I will add a few extra minutes. Eggs is on the menu today so will have a look, cheers
Hi Melanie,
‘Cooking with Steam’ have a simple and tasty recipe for ‘Potted Eggs’ available on youtube.
https://www.youtube.com/watch?v=ce9A77SI5s4
Hope this is helpful!
We are looking for advice regarding the second oven we are planning to install. Our home is new construction, and we plan to put in the Miele speed oven, but are debating between the 24″ Miele combination steam convection oven, or the 30″ convection oven with MoisturePlus. As we are only two people in our family, we thought steam oven might be a better size and choice; however, we are also thinking of resale, and it has been suggested that a larger more conventional type of oven would be a better choice. We would love to hear anyone’s thoughts on the subject.
Hi Don & Silvie,
I would definitely recommend you go with the 24″ combination steam convection oven. It gives you so much more. A steam oven alone, a combi steam oven and a second oven which is better for resale and something a family would need. Stack them, better access if possible.
Regards Trudy
Truly,
We are finally into our house and are loving the Miele Combi. Your site has been invaluable so far and it has inspired me to create and adapt my own recipes.
Thank you!
Hi Trudy
I love your site and recipes. I have just bought a Siemens combo steam oven. Can you advise what kind of accessories is best to use. I was going to buy a roasting pan that is quite deep so as to avoid any spattering in the oven and also a muffin tin to cook eggs in. I have those rubber ones but read somewhere that its best not to use in a steam combination oven. Thanks for sharing!
Hi Marion, yes metal is the best conductor of heat so a 6 size muffin tin is great for eggs. Nothing is going to stop the splattering when roasting unfortunately but a deep s/s accessory dish is good for soup and other large quantities. Keep on top of the cleaning by stripping your oven apart regularly and spraying with non caustic cleaner. See my post on cleaning the combi.
All the best Trudy
Thanks Trudy for responding so quickly! I will have a look at a S/S pot then so for rice and pasta as well. My oven came with a couple of trays and perforated as well which I have used to cook salmon and vegetables steamed, which turned out perfectly. I also purchased a Falcon 90cm as I did not get a new kitchen but rather one with a few modifications, hence the Falcon to fit into the 90cm space. Having all of these lovely appliances, I can’t believe what I managed to produce in the old one I had.
Thanks again for your wonderful website.
Marian
Yes I had the same situation and have a 900 upright too. I hardly ever use it, choosing to cook just about everything in the combi, steam oven or straight oven!
The trays that come with the combi is what you should cook in. I got a larger steaming one but not sure what you can buy from Siemens. Look at a regular Cooks Warehouse for the Commercial trays (cheaper).
Trudy
Hi Trudy
We have just installed the Bosch Series | 8 Compact steam oven. Admittedly we have only used it once for our staple dinner, fish and veges last night..we followed the suggested times for each element, at the suggested temp of 100 degrees C, nd whilst the fish came out beautifully, the veges were a soggy, overcooked, discoloured disaster, looking like something my mother would have produced in the 80’s!
The other issue we found is that each time we opened the door to insert a set of veges needing less time than others, the thing took at least 1-2 mins to warm up again to 100C, which is probably why everything else overcooked.
Over and above the info shared in your blog which I haven’t fully read yet, are there any other tips you can give us for managing this better?
I’m really hoping haven’t bought an inferior product….
Thanks in advance
Hi Jaqui,
I’m not sure if the new Bosch still has a knob for temperature display or is now electronic display? It is a “evaporative steam oven” as opposed to Miele steam injection but that is ok so are many others. Timing is just a bit longer. Yes, it does take 2-3 min to get back to 100 but you need to take that into consideration when you plan your cooking. Look at my post on steamed vegetables and maybe start with some basics like rice & Asian veggies, or my Salmon with udon noodles all in 3 min.
You will get the hang of it!
Regards Trudy
Ps the knob control was always a bit basic. I hope they have changed that. Electronic is a lot more accurate but this was in the Siemens range.
Hi Trudy
I am currently considering buying a V-Zug combination steam oven and the conventional oven and wondered if you now had any information on that brand. In April 2014 you mentioned that you tried contacting the company after another lady had asked you a similar question. Is this still the case as would love your opinion on this brand before I buy it. I did go to a demonstration and it looked good.
Hi Kim,
No I still haven’t heard from V-Zug. Try another few demo’s and that should help.
Regards Trudy
Hi Trudy
No doubt about it, my new kitchen must have a combi steam oven. There are three models I’m considering: AEG BP500432SM, Electrolux EOB8841WOX, VOSS IED6901-RF. All are approx. 70 L and in a comparable price range.
You seem to be a real authority on steam ovens; would you recommend any of these? Miele is outside of my budget.
The ovens listed by everyone above seem to be much smaller. Is the steam perhaps more effective in a smaller oven? If space allows, my husband would like to add a 35 L combi micro and convection oven.
From what I’ve read, it seems I could use a steam oven to create sous vide dishes. Is it possible to vacuum-wrap in plastic and put in the steam oven?
I hope you don’t mind me bombarding you with questions, but there is very little information about combi ovens in Scandinavia, where I live.
Any advice would be much appreciated!
Hi Karen
I am not sure what type of resources you have available to you but you should try to find some cooking classes to attend prior to making a decision. I am not sure about those exact models but I do know that AEG only goes to 96 degrees Celsius not 100 o which is what you need to steam most things. AEG customers need to cook for longer in those ovens. Please read more on my site. There are lots of comments on AEG in the egg category and I do have a Sous Vide recipe. I see no need for a combi microwave as well. Put the money into a better combi steam oven and buy a cheap microwave if you need it. Read my posts in the appliance category on to steam or microwave?
Sorry not sure what the specs are on the Electrolux but I think similar to AEG. Make sure whatever you buy has the temperature control and accuracy that you need. Don’t be tempted by size alone.
Good luck
Regards Trudy
Hi these are what we are about to put in our new home, just wondering
What you think of the Bosch compared to the AEG ?
Bosch 4 Burner Induction Cooktop –
· Bosch Pyrolytic(basic) Oven –
· Bosch Combi Steam Oven –
Hi Nancy
I think Bosch is an excellent value for money product. I loved my old Bosch oven & induction. The only thing I would check is that ‘pure steam’ goes to 100 DegC. I am pretty sure it does, AEG is only 96C so longer cooking times. Both are ‘evaporative ‘ steamers which do take a little longer than Miele which is steam injected but that is fine. Bosch specs on Series 8 look pretty good. All the best.
Regards Trudy
Trudy:
I am considering the Cuisinart Steam Oven CSO-300C. I know its small but I kind of want to try this out first.
1) Any feedback from your readers on this?
2) I have a lot of experience sous vide. I am told that you can do similar “low temperature” (obv without the bags). Have you done any, say, 24 or 48 low temperature (54C) short ribs, beef, or lamb with your steam oven? Terrific in the bag, but am curious how the steam oven works for this?
Thanks,
Hi Gordon
Sorry I have no experience with the Cuisinart and the only feedback I have from anyone is how they don’t know how to use it. There is little ‘out there’ on it. I have only done Sous vide beef once and you can read that post. It was great in the steam oven but only because the more expensive brands allow perfect & accurate temperature control. If you can’t select the temperatures you want to use then forget it and buy something better.
All the best
Regards Trudy
Hi Trudy,
I discovered you blog about a year ago. Love it.
A few thing I have learned the hard way.
Cooking just with steam with more than one ingredient, the heating up phase can actually cook the next ingredient.
Yes the cookbook is great but German tastes tend to like thing well done so second guessing the instructions is a must.
My main problem is cleaning the oven. Especially the top.
You can’t take out the grill to clean behind it without using a screw driver.
The oven cleaner that MIELE sell is next to useless.
So I will try Mr Muscle for an hour and see how I go.
Having said all of the above I love the oven and a use a percentage of steam on almost everything.
Now I am going to search your blog for sushi rice, because the oven cooks the best rice I have ever made.
Don
Hi Don,
Sorry haven’t done made sushi for years but will try to get around to it soon.
Regards Trudy
Hi Trudy
I own 2 AEG combination ovens, models are BS836680AM Procombi also the compact Procombiplus KS8454801. I can say in all honesty money very well spent. I have used steam combination in the commercial catering world for many years.
6 years ago I discovered that the domestic ovens had finally come of age with there ability to work as well as commercial catering brands. I had the ability and benefit to try most of the major brands in Australia.
For me the choice was AEG. What I enjoy also with both of these ovens is the addition of SousVide. Once you master cooking with SousVide you will never look back. For a dinner party, BBQ or a simple meal. The end result is superb every time. New users of steam combination ovens, you need to play around a little with your recipes. Once you work out what is best for your style of cooking, you will have so much fun. This site is fantastic with both recipes and tips. It is so good to have such a great forum. Thank you so much. Trudy
Hi Trudy,
‘
What bliss to discover your brilliant blog! i am in my first week with a Cuisinart CSO-300 NXA & have LOTS to learn – I do love FAQs as they are the basics we all ask i guess. My baby questions are about what cooking pots i can use (the one tray & 1 wire rack will not suffice for me). can you cook in the oven with Pyrex, cast iron, overable pottery, normal dinner plates? as it is dry heat & wet, i hope that what goes in the convection oven works with Cuisinart also.
Fabulous blog – keep it up please.
Hi Beverley,
Although I’m not familiar with the Cuisinart you can use all those cooking vessels in a combi steam oven (except a dinner plate only for steaming to reheat or lower temperatures). However, remember that whatever you use will effect the cooking times as my recipes have been cooked using the Stainless Steel trays that come with the appliance (except if stated otherwise).
Remember not to cover the food unless stated. That seems to be the strangest thing for most people!
Regards Trudy
Isn’t this site fantastic. Believe what she said. Can you buy anything else from your manufacture that is designed for the racks of your oven?
Enjoy it. It is my only oven and I love it.
Some pegs be it as a second oven and never use it because they don’t take the time to learn how.
Cheers
Don
Sorry I sent before checking.
Some people have one as a second oven and don’t use it because they don’t take the time to really learn how.