Dispel common misconceptions about steam ovens and turn them into your most treasured kitchen tool

Steam ovens represent the culinary frontier. Although they may make you feel more virtuous, given that steaming is among the healthiest cooking methods, their versatility is equally astonishing.

This moist heat approach reduces cooking time while preserving the nutritional value, appearance, and texture of the food.

While chefs in professional kitchens have favored steam ovens for decades, they are a relatively recent addition to New Zealand homes – and where there is innovation, there is also a need for education.

In this guide, we dispel the most prevalent myths about steam ovens, demonstrating how you can elevate your steam cooking to new heights.



Myth 1: The variety of food you can steam is confined.
A steam oven's capabilities extend beyond just cooking fish, dumplings, rice, and vegetables. Bread, pizza, cakes, and even pork belly can all be enhanced through steaming, as the moist heat method aids in achieving a better rise, a crispier crust, a fluffier center, and more delightful textures – all while being energy efficient. Steam cooking often reduces cooking times by 20 percent, making it a valuable asset for busy households.



Myth 2: Steaming turns food into a soggy, mushy mess.
Contrary to the belief of overly soft carrot sticks and dull, mushy broccoli, cooking with steam ovens enhances textures, making them more tender and juicy, while food colors become more vibrant. Steam prevents dishes from drying out by sealing the exterior with hot air, while the interior stays tender, not mushy.



Myth 3: Steaming can’t create a crust
It certainly can, especially when utilizing the Bake + Steam function. This program is perfect for baking bread or other delightful, flaky baked goods. By incorporating steam into this function, you can achieve a crisp crust on your cakes or pastries before they rise, ensuring they retain moisture and avoid drying out as they become pillow-soft.



Myth 4: A microwave surpasses a steamer in functionality.
While steam ovens may have slower cook times than microwaves but faster than conventional ovens, they offer a more uniform heating method. Microwaved food often dries out quickly due to the evaporation of moisture during heating, whereas steam ovens consistently add extra moisture. Additionally, microwaves do not brown food like an Electrolux Steam Oven can. Furthermore, steam ovens' reheating functions for specific foods restore them to their original freshness – imagine pizza tasting just like it did fresh from the box and pasta with al dente perfection.



Myth 5: Steaming food causes a mess in the kitchen.
Cleaning a steam oven isn't difficult – a bit of moisture might need wiping up after cooking, but that's about it. However, if you've cooked something splashy like a roast, you might have to clean the oven manually. But this isn't the case if you choose a pyrolytic oven, also known as a self-cleaning oven, which employs intense heat to convert grime into ash that can be easily wiped away.