There are so many uses for your Steam Oven that you might not have thought of.. Here are a few we have come up with.
- DISINFECTING AND STERILISING
Use 100C steam function for 15 minutes to disinfect items that are water and heat proof . For sanitizing baby bottles check manufacturers guarantee for all components, ensuring they are heat resistant to 100 C. Dismantle the bottle into individual components and place in perforated tray, spaced apart either on side or with opening facing downwards – steam 100 C for 15 minutes. Once sterilised, let the bottles and components airdry.
Sterilise bottles and jars before using for preserves by using Steam Function 100C for 15 minutes - MELTING CHOCOLATE
What you say???? In a steam oven???. Indeed you definitely can safely melt chocolate in your steam oven. Break chocolate into small pieces and place in a solid tray or oven proof dish. Cover with a tight-fitting lid or tinfoil, ensuring no water can get in. Steam at 65 C for approx. 10 minutes or until melted. - STEAM OVEN CHICKPEAS
By steaming chick peas, they are plump and skins are not tough and so much creamier when pureed. This method also emits any salt and antioxidants, which are often found in tinned chickpeas. Use 1.5 cups dried chick peas. Soak dried chick peas overnight in plenty of water as they rehydrate until almost triple their original size. Drain. Place in shallow pan, covered with fresh cold water together with ½ tspn baking soda. Give a quick stir. Place in oven -Full steam at 100%, 100 degrees C for approx. 35 minutes or until tender. Once cooled, drain. Keep the reserved liquid (aquafaba) for other uses. - DECRYSTALLISING HONEY
Crystallisation is normal and the honey is not spoilt. It just has a different texture and colour. Overheating during recrystallisation risks ruining the quality and the raw honey nutrients and health benefits. Using a steam oven allows us to accurately monitor the temperature. Loosen lid a little - not completely , as any water that gets into the honey will spoil it. For added protection place a solid tray on the rack above. Place jar of honey (must be in a glass jar) in perforated tray. Steam at 45 C for approximately 90 minutes, stirring once. - INFUSED VINEGARS
It is really easy to create your own infused vinegars using your steam oven and have it usable immediately – No long waiting. Sterilise bottles and jars first for 15 minutes on full steam. In a jug add your vinegar and your choice of aromatic and pour into jars and place in oven set to 67C for 2 hours. Some ideas are White Balsamic Vinegar with orange rind and Rosemary, Raspberries with Apple Cider Vinegar, Blackberry with Dark Balsamic Vinegar, Lime rind and chilli with White Balsamic Vinegar - PICKLED ONION SLICES.
So easy and can be used on the same day. In a sterilised jar, place one thinly sliced red onion, 1 c red wine vinegar mixed with 3T caster sugar and 3T sea salt flakes and aromatics of your choice (peppercorns, star anise, bay leaf etc) Set oven to Steam, 85c and cook for 30 minutes. Cool before use. - REMOVING SKINS FROM TOMATOES AND STONE FRUIT
Score a small X in the top of each tomato and remove core. Place scored tomatoes in a perforated tray and place into a preheated oven – 100 % steam at 100 C for 1 minute. If skinning stone fruit, score a slightly larger X than you would with a smaller tomato. - BARBER SHOP HOT TOWELS. Perfect for after a shave.. Apply a couple of your favourite essential oil drops in the centre of a small dry face cloth. If you require more of a nasal decongestant , place a small blob of Vicks Vapor rub in the centre of the dry face cloth. Roll up and place beside one another in a perforated steam tray. Place in a pre-heated steam oven at 70 C – 100 % for 2 minutes. Then apply to face or legs.
- WARM HAND TOWELS.
Offer your guests warm, fragrant hand towels . Apply a couple of your favourite essential oil drops onto centre of each dry mini hand towel. Roll them up tightly and place beside one another in a perforated steam tray. Place in a preheated steam oven at 70 C –100 % steam for 2 minutes. Serve to your guests with tongs. - COOKING DRIED PASTA. No need for stirring or waiting for a large pot of water to boil. Place dried pasta, any type, spirals and macaroni work especially well, into a deep solid steam safe container. For 250 gm dried pasta, add approx. 5-6 cups of cold water or until there is a good inch of water above the pasta. Season with salt and a dash of olive oil. Turn oven onto STEAM at 100 C – 100 % STEAM - 11 minutes or follow cooking time as per pasta packet until pasta is al dente. Once cooked, drain and serve with your favourite pasta sauce.
- POACHING EGGS
Use a ceramic dish very lightly oiled. Crack egg into dish, pre heat oven & steam at 100deg for approximately 3 mins. The cooking time will differ depending on whether the egg was refrigerated, and the type of dish used. - HARD BOILED EGG.
Any of eggs can be cooked in the shell on the steamer tray at 85 deg for 12 –14 mins. Adjust to desired firmness of the egg yolk. - MAKING CUSTARD
Custard can be made in a pyrex jug or ramekins or in a solid steam tray in the steam oven. Mix standard custard recipe to well combined, place on the steamer tray & cover with foil, cook in steam oven at 85 deg until set. - COMPOTE AND STEWED FRUIT . Cut to desired size and steam at 100c until soft. For tart fruit, add a teaspoon or 2 of sugar. Flavour with aromatic spices like star anise or cinnamon sticks if desired.
- RICE
Wash rice & place in non perforated steamer tray with 1 cup rice to 1.5 cups water for Jasmine or Basmati rice. - PORRIDGE Make as usual in serving bowl, Set oven to 100C steam and cook for 10-12 minutes
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