The use of steam as a method of cooking dates back centuries to ancient China, where food was steamed in reed or bamboo baskets. And although the Chinese are still using the bamboo basket method – with fantastic results – the modern steam oven offers much more versatility in application and is of course, much more high tech!

Steam cooking (not to be confused with pressure cooking) offers a host of benefits including faster cooking times as well as optimum retention of vitamins, nutrients, flavour, colour and texture. With steam cooking, food absorbs only the moisture it requires – which means no over cooking. Food cooked in a steam oven can also be a lot healthier as you don't need to add any oils or fats to keep food, such as chicken, from drying out in the cooking process.

Cleaning a steam oven is also a lot easier. You simply wipe moisture out, as food can not burn or bake on. Many ovens also have a dedicated ‘steam clean' function to help you take the hassle factor out of cleaning the oven. The ovens are quite easy to use as well. If you're not a whiz in the kitchen, but you like to cook, most steam ovens also offer a range of in-built cooking guides such as recommended cooking temperatures and automatic defrost settings.

And if you're afraid that cooking with steam will mean changing your whole way of cooking, Miele's Rudolf Niemoller says don't be. "Tasting is believing," he says.

Over at Gaggenau, Francis Lynch agrees: "We are finding that steam cooking is becoming an increasingly popular method of cooking due its ease of use, great results, health advantages and flexibility. Steam ovens can be used to cook everything from roasts to bread to desserts."
And French celebrity chef, Alain Ducasse, is well pleased with the result. "Steam cooking enhances fresh produce's own natural flavour. This applies to vegetables in particular, but also to other side dishes and fish," he says.

So what can a steam oven actually cook? The answer is pretty much everything but the kitchen sink. When people think of steam cooking, most conjure images of bland veggies and fish. The reality is that you can use your steam oven to cook anything from pasta, rice, potatoes, meats and fish to puddings, cakes and breads or even soup.

Keep in mind that a steam oven can't brown or crisp as it cooks with moisture rather than with hot elements. However, there are a few steam oven models available that actually combine steam cooking and conventional cooking methods in one oven. This means you can steam cook a chicken in 20 minutes and then change the mode to conventional fan-forced cooking to brown the skin, so it looks as good as it tastes. We call these combination ovens, as opposed to steam only.

Now all the leg-work has been done for you – here is a line-up of all the ovens currently available in Australia, so there are no more excuses for picking up Thai on the way home from work.

Combination ovens

Smeg SS302X |$2990| www.smegappliances .com.au 

If you want a combination steam and conventional oven but are on a budget, then this stylish multi-function oven from Smeg is a nice option. The SS302X offers fan-forced, classic convection and steam cooking all from the one machine.
It offers a temperature range of 160?C to 250?C and allows you to select the exact amount of steam you want to be generated. An additional ‘bakers' function (where the fan and bottom element only are activated), static grill and fan-forced grill are also in place, allowing you to select from a greater range of cooking methods.
When steaming, you have the choice of three methods: in pan, direct or diffused. In pan is where steam is directed into the supplied pan, which fits snugly over the steam boiler in the base of the oven. Food is arranged on a grid over the steam pipe and the lid placed on the pan. This is ideal for cooking fish, meat or vegetables.
Direct steam cooking directs the steam, via the steam pipe, directly into the cavity of a chicken, for example. This method saves significant time over conventional cooking methods: Smeg says that a whole chicken takes about 46 minutes to cook, compared to 100 minutes in a classic convection oven. 
The diffused steam method is when food is placed in an open pan on any suitable shelf within the oven and the steam is allowed to fill the entire oven. This method allows you to cook several dishes simultaneously. Keep in mind that steam cooking doesn't release odours or transfer flavours like a conventional oven.
The SS302X lets you know exactly when the water tank needs to be refilled via the LED panel and offers further semi-automatic features such as a 90 minute variable countdown stop cook. It has a 52 litre capacity and is finished in an anti-acid enamel interior for easy cleaning. A stainless steel/Pyrex pan and lid, grid and pipe plus baking tray, biscuit tray and shelves are all supplied.

AEG B9820-4m |$4499 |www.andico.com.au

AEG's multi-function oven is a feature-packed option that is definitely worth a look, especially considering its price. It offers fan-forced convection cooking as well as steam cooking and a massive temperature range of 30°C to 300°C.
There are three methods of steam cooking on offer: vigorous steam, interval steam and interval plus. In vigorous steam, the steam generator works at a fixed temperature of 96°C. AEG says this is the method to use for cooking veggies, rice, fish and reheating meals. In interval steam mode, the oven alternates steam and hot air (25 percent steam and 75 percent hot air), which you can use for baking or roasting. The interval plus mode alternates between 50 percent steam and 50 percent hot air for cooking food with high moisture content or for reheating convenience foods.
In addition to the steam modes and conventional fan-forced mode (driven by elements on the top and bottom of the oven), you can use either both the inner and outer grill elements, or only the inner grill element depending on how much food you wish to grill. By being able to turn only the inner grill element on you are also able to conserve energy. There is also a ‘rotitherm roasting' function, which circulates hot air from the grill element using the fan. AEG says you can use this for creating an authentic spit roast, but without the mess.
Other smart features include an Isofront quadruple glazed door on the outside for preventing any potential burns, a steam cleaning program (makes sense!), child lock, temperature probe, programmable recipes and automatic weight programs for cooking. The oven features a generous 52 litre capacity.

Gaggenau ED221 & ED231 |$9699 & $11 299 | www.sampford.com.au& nbsp;

Gaggenau boasts that these ovens are different to any of the ovens available in Australia because they are fully plumbed. And this is certainly a huge advantage. Most steam ovens have a refillable water tank from which they then generate the steam. With these models, the appliance connects directly to the water inlet and outlet (much like a dishwasher) so you don't need to refill the water tank manually.
 The CombiSteam system offers a temperature range of 30°C to 230°C and five graduated humidity settings of 100 percent, 80 percent, 60 percent, 30 percent and hot air only to allow you to select the precise cooking conditions required for whichever dish you are preparing. This also makes reheating a breeze.
The Gaggenau oven can be operated solely on the steam function. It also has a full stainless steel interior, making maintenance simple with the use of a dedicated cleaning function. It also includes features such as integrated temperature probe, mist function for quick additional bursts of steam, a safety condense function (which removes steam from cavity prior to opening the door) and a dough probing mode at 38°C.
These built-in ovens are available in a metal or anthracite finish with a shot blasted aluminium control panel. A must-have for anyone who likes no-fuss, fast cooking and isn't afraid of the price tag!

Steam only ovens

Miele DG 2001 |$2499 (stainless steel) $2599 (aluminium)| www.miele.com.au

If you've already bought a top-of-the-line fan-forced conventional oven but want the option of cooking with steam on occasion, then this oven from Miele is ideal, as the stainless steel version is available as a free-standing unit.
The steam cooker offers four different cooking settings: Universal, Fish, Meat and Vegetables. A recommended temperature is given for each mode, though this can be modified if you wish. A temperature range of 50°C to100°C means you can get creative with your cooking – Miele says you can use your oven for reheating pre-cooked meals, defrosting frozen food, preserving, blanching, juice extracting, preparing yoghurt and yeast dough and even disinfecting baby bottles.
The cooking process is fully automatic, meaning less room for error, whilst electronic controls permit programming of the water hardness setting, modification of recommended temperatures and local-language selection. The oven even sings out when it recognises that its water tank needs refilling.
Miele claims the distinguishing feature of this oven series is that steam is generated outside the oven cavity in a separate steam generator within the water tank.

Neff B8722N1 |$2549 |www.sampford.com.au

Also in the budget end of the price spectrum is Neff's smart little steam oven. It features integrated touch control operation with five temperatures settings.
Other features include an automatic programmer, one litre water tank capacity, water refill indicator, time delay operation and child safety lock. It also comes with a four-year warranty for extra peace of mind.

Smeg FV38X |$2790 |www.smegappliances.com.au

A nice, compact steam oven is the FV38X. Measuring 38cms high and 60cms wide, with a 23 litre capacity, this oven comes in stainless steel and black, with a complete stainless steel interior.
Like its multi-function brother, it offers three methods of steam cooking: in pan, direct and diffused, and a cooking temperature range from 55?C to 100?C. To use the oven, you must first fill the one litre water tank, set the cooking mode and required cooking time by pressing one button, then press start. According to Smeg, the oven works by sending water from the tank via a small pipe directly into the oven cavity. Once it comes into contact with the surface of the steam generator in the base of the oven, it turns into steam. Steam generation begins within one minute of pressing the start button.
Smart features include an inbuilt lock for the touch control panel, stand-by mode for energy conservation and oven cooling fans, which continue to run for a while after cooking has ceased to help protect the adjacent cabinets. For safety, the oven has a three minute countdown to ensure steam has dispersed before the door is opened, if cooking is stopped midway. And for dinner-party cooking convenience, you can pre-program the oven to start and stop cooking at a particular time and temperature. Cooking utensils such as the steamer, drip dish and food support grill are included and, best of all, are dishwasher-friendly.

Bosch HBC24D651A |$2899 | www.boschapplianc es.com.au

Bosch says all you need to do with this baby is input the food type and time, and then pour yourself a glass of wine as the steamer does the rest for you. Once the food is cooked, the steamer automatically switches itself off.
But if you like having control, never fear, as full electronic control of the water supply and temperature is still possible. You even have the convenience of taking the steamer tray out of the oven and straight to the table to serve.
The oven steams at approximately 100°C, with an option of five temperature settings. Different foods (such as fish and dessert) can be prepared simultaneously without transferring any smells or taste by using the optional accessory.
Featuring a 26 litre stainless steel cooking compartment, the oven offers additional features such as time-delayed operation, a child lock as well accessories including a perforated steaming tray, wire shelf and deep water collection tray. A water level indicator is in place on the control panel, but, like the Miele oven, it has an audible ‘out of water' alarm if you haven't been paying attention.

Kleenmaid SOE102X & SOE101X |$3049 |www.kleenmaid.com

Kleenmaid was a pioneer in the steam oven field, introducing the first domestic steam oven to Australian markets in 1999. Its stylish European-designed steam oven is available in either stainless steel or stainless steel and glass.
In this oven series, the steam maintains a consistent temperature of 100ºC, thus allowing you to cook a range of foods with different cooking times at the same time. When the timer starts, the element starts heating and the cold water is pumped onto the element, creating steam in the cavity. Because more water is needed in the early stage of the cycle, a flow meter calculates and measures the incoming water throughout the cooking process. The steam temperature reaches 100ºC.
During the cooking process, steam is continually evacuated from the cavity to create a non-pressurised environment (thereby retaining nutrients, shape and texture of the food). Three minutes before the end of cooking, all the steam is evacuated and a fan heating element dries the oven cavity. The generator continues operating to keep the food warm. A sound signal indicates that cooking has finished. The food is kept warm and the fan operates until the door is opened for up to 20 minutes.

Miele DG 4060 |$3499 (stainless steel) $3599 (aluminium) |www.miele.com.au

If you enjoy cooking but perhaps aren't quite the chef you wish you could be yet, then Miele's DG 4060 could help you on your way. This oven offers 140 automatic programs from Miele test kitchen via the Navitronic control unit to take (most of) the brains out of cooking.
Although you have the option of a little help from your friend, once you get a little more confident in the kitchen you can enter all settings such as temperatures and cooking times manually. And you can store up to 30 frequently cooked favourite cooking processes as individual programs under their own name.
At the end of the cooking time, food can automatically be kept warm at 70ºC for up to 15 minutes, at which point the DG 4060 very carefully lets off steam. In the steam reduction phase, the door automatically opens slightly to discharge most of the steam so it doesn't discharge all over your face when you open the oven.
The oven has a 30 litre cavity, which Miele says enables a complete menu for eight people to be prepared on up to three levels simultaneously. It also offers a choice of 23 languages and can be adapted to cook a range of foods such as Indian or Chinese.

Gaggenau VK230 |$3699 |www.sampford.com.au

Gaggenau claims its smart built-in steam hob brings water or stock to the boil in the shortest possible time. Steam is regulated electronically so the cooker generates precisely the right amount of steam for the cooking process. There is even an automatic boiling point check feature, which determines the local boiling point so you don't have to guess how long it will take. An electronic short-period alarm timer automatically shuts off the hob at a maximum time length of 90 minutes to make sure food isn't overcooked.
An electronic temperature control allows for adjustments in 5ºC increments from 40 to boiling point. It accepts between one and six litres of liquid, dependant on the size of the meal, and is suitable for cooking in water, wine or stock. The unit comes with one perforated and one unperforated cooking tray but can accommodate both at once to allow you to cook different dishes at the same time, even if they have different cooking temperatures. 

Gaggenau VK411|$3999 |www.sampford.com.au

Completely plumbed, like its multi-function sibling, the VK411 can be used with one or two cooking inserts either individually or simultaneously to cook a range of foods. Gaggenau says to use the perforated tray for cooking vegetables and the unperforated tray for sauces, soups, risottos or foods where you wish to retain the cooking juices. The VK411 can do all the functions we've now come to expect in a smart steam oven, such as keeping foods warm for prolonged periods of time, defrosting frozen foods and gently warming pre-cooked dishes without drying them out. 

Accessories

Neff N8642X0 System Steamer |$599 |www.sampford.com.au

This is something to consider if you already have a Neff oven and don't have the space for a dedicated built-in steam oven. The System Steamer has a deep sided enamel pan (which can be used separately), glass cover and stainless steel solid and perforated trays. It can be used with single and double ovens in the Neff range that have the steam or bottom heat settings.

Which oven?

Conventional Oven: the traditional oven, whic usually has either one element at the base of the oven and/or one at the top. It depends on convection and radiant heating to cook.

Convection Heating: moves heat around by natural force – that is, hot air rises and then falls as it cools.

Radiant Heating: the transfer of heat from a heated surface. When an oven is heated up, the heat from the walls transfer to the food being cooked.

Fan-Forced: refers to the movement of hot air around the oven evenly by virtue of one or two fans placed in the walls and/or ceiling of the oven, resulting in a more even temperature distribution. 

Steam Ovens: use steam as the sole method of cooking – food is saturated with moisture and generally cooks faster than conventional fan forced ovens, though cooking at much lower temperatures. Most steam ovens have a refillable water tank from which they produce steam.