Believe it or not there was a time when this Queen knew little to nothing about combi steam ovens and cooking. I too was unsure, unconvinced and perhaps even a little sceptical. But (and it’s a big but!) it didn’t take long before I was interested. After interested came intrigued. After intrigued came invested. After invested came sold. And after sold came passionate, can’t live without it, converted and hooked.

I do know that there are still many out there that aren’t familiar with a Combi Steam oven (or a Steam Convection oven). That’s ok with me. Research suggests that most people who renovate or build a new kitchen, or replace appliances, only do it, on average, every 15 years or so. That’s a long time, especially when it comes to technology, research and development. It’s really normal to not know what a Combi Steam is and how (excuse the “cheesiness”) it can change your life. So let me help.

In a nutshell a Combi Steam is an oven. But it is not just an oven. It’s an oven with a whole lot more. To start simply, I like to say, it’s an oven that you can use in three main ways. Those three main ways are:

1. To cook, bake or warm with traditional fan forced or convection style heat. Just like you are most likely doing now in your current oven.

2. To steam cook. Like you would by placing food into or over a pot of hot water.

3. To cook with a combination (hence the name Combi Steam) of 1 & 2 - fan forced heat and steam.

Most people are pretty quickly across the first option. You’ve likely been doing it for ages in your current oven - whacking it onto Fan Forced, setting a temperature and cooking - using a recipe or your own skill and knowledge.

Some moving on from that I guess the next question you may have would be why do I need steam? Why would I need to steam things in an oven?

On first thought, it’s a valid question. Of course you can steam and also “boil” on your cooktop using a saucepan of water or a steamer saucepan or even a bamboo steamer. The difference and advantage however, of using a CombiSteam to do this for you is twofold. Firstly, it’s the control. In your ComibiSteam you can control the temperature and therefore the intensity of the steam and cooking. This makes it much more versatile than a pot of water and of course, gives you the ability to achieve amazing results. Secondly, it’s the capacity. Using Steam in your CombiSteam you can make entire meals or large amounts of food all in one space at the same time. Think a big dish of rice along with multiple pieces of lovely steamed fish and a whole tray of vegetables. In around 25 minutes you can make an entire meal for many with very little washing up and once it’s in there and you know your timing you really can just sit back and relax while the CombiSteam takes care of business.

The next why you may have on your list may be about the combination steam functionality. When you have been baking and roasting and cooking for years in a “regular” oven, why on earth would I suddenly need the addition of steam to do the same things?

Well let me tell you. You know those dishes and types of foods that you sometimes cook and you feel like you can never get it quite right? For many it’s things like fish and chicken and other meats. For others it might be perfect roast veggies. Often the reason we can’t get the right result it because we are trying to cook to “perfection”. We are relying on being perfect with timing and temperature so as not to overcook or undercook. For example a roast chicken. In a traditional oven if you don’t get that timing and temperature on your roast chicken exactly right it will very quickly go wrong. A few minutes too long and it’s dry and stringy. A few minutes too short and it’s not quite cooked. If you turn the temperature up too high you can end up with burning on the outside and uncooked meat on the inside. If the temperature is too low the skin doesn't get browned enough and it takes too long. All reasons why people give up and get frustrated with cooking in general. I get it! Who has time for perfection?

With a CombiSteam, using your Combination Steam function you are mixing your convection/fan forced heat with the benefits of steam. It usually happens simultaneously (depending on brand and model) giving you more t balance between browning from the convection heat and moisture on the inside from the steam. Going back to the roast chicken example, if you cook it for longer (which may have been “too long” in your regular oven) the steam will continue to work it’s magic keeping that inside meat beautifully juicy rather than overcooking and drying it out. On the outside your fan forced heat will still do it’s thing browning and crisping the skin using the higher temperature.

If you apply that concept and thinking to many dishes you cook now you will start to realise how amazing this concept is and how often you will find yourself using it. Think dense dishes like lasagna, where often you cover at the start to keep the moisture in and help it steam through under a load of foil. With Combination Steam you just throw the dish into the oven and let the steam from the oven get into the layers and cook it beautifully, keeping it perfectly moist and soft and saucy, while the fan forced heat brings you that perfect golden bubble on the top. It also works for roasted or baked style veggies. Think jacket potatoes. Crispy skin from the convection heat and fluffy steamy centres inside from the steam, that are just begging for a dollop of butter and some of your favourite toppings.

I say that Combination Steam cooking is insurance for a home cook. It really protects you from (excuse the crudeness), stuffing things up! The steam keeps things moist and stops drying out and also helps to prevent burning because whey things don’t get too dry they don’t burn as easily. It’s just the best!

For me, the biggest advantage in owning and using a CombiSteam is the versatility. Yes, of course they are an investment. And like most good investments they don’t necessarily come cheap. But that’s why they are called an investment. It’s something that will give you a return on your money. Not necessarily financially but in freeing up more time, in making life easier and more convenient and in giving you the option to cook more easily from scratch which can positively impact you health. It’s really a lifestyle investment!

To get back to the what, you may be wondering how the Steam gets into the oven. All CombiSteam ovens will have some source of water from which to make the steam. This is where not all CombiSteam ovens are equal and it’s worth doing your research when it comes to how they work so you know you are getting what you pay for. Some models have a water tank that can very easily be filled up to create the steam. Some models can be plumbed which means that are connected to a water source by a plumber and they use that water as needed to make the steam. Some models need to be “fed” water from a jug in a more manual fashion. Whilst you may pay more for the technology in the models that make life easier for you it’s worth considering that this is an appliances that you will likely use multiple times a day. Whilst a monetary saving at the time of purchase may seem beneficial, later on down the track that may not seem so important, as day to day lifestyle is also worth considering. Just remember you do get what you pay for and it’s worthwhile taking the time to do your research. Like a cheap seat on a cheap flight, it might sound good to save a bit of money when you book, but when you’re actually doing it you may wish you had made a different choice and spent a little more.

Along with the water source there is also the steam system to consider. How is the steam actually made? Some models will have an element at the base that heats water sitting on the bottom to create "steam. Other models, usually the more expensive ones, will have an “external boiler” system that sits outside the oven cavity where the steam is created at just the right temperature. Usually then it will be pressurised and “injected” into the oven through a valve of some kind. Again with this, research is key and knowledge is power. The more you know, the more informed you will be and the better your decision making ability becomes. They may, on face value, all seem the same but they won't be. Ask questions and find out as much as you can. Many brands will also offer demonstrations where you can see the appliances in use and experience the results first hand, which is certainly a worthwhile exercise if you are seriously considering the investment. Remember to check out what support is offered after you buy to as it will be important to have help to get you using it once it’s installed.

To wrap this all up nicely with a little bow, in my most humble royal opinion, Combi Steam ovens are just magic. Once you have one and you know how to use it you will never go back. I have really only just scratched the surface of the benefits and the versatility of these appliances here but hopefully it will get you started on your own journey to finding out more.

If you want to get a little bit of initial inspiration and recipe ideas check out my recipes page for more.

Don’t be afraid to try something new and investigate the new possibilities for your new kitchen. I would hate you to look back in a few years and regret it!

Yours in the kitchen,

The CSQ. x