If you are new to the idea of steam ovens in the home be prepared to discover the amazing array of culinary possibilities they offer up.

Sitting around and connecting with friends and family over a hearty winter meal is one of the true pleasures in life that can’t be bought. When you combine this natural Australian pastime with appliances that make the process easier you have a winning combination.

Steam ovens have become the next big game-changing kitchen item in the home since the microwave oven. Steam ovens and steam combination ovens have been around since the 1970’s, however they were almost entirely used for industrial cooking and catering. The efficiency of cooking and the ability to replace several kitchen items at once meant they quickly became popular in restaurant kitchens around the world. However, they generally eluded our home kitchens until more recent times.

Today the steam combination oven is something every home should have – making life easier and freeing-up time and space. Let’s take a look at the top 4 reasons you should consider a Miele steam/steam combination oven in your kitchen, and just how you can use it to entertain with family and friends.

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Cook Multiple Meals at Once

Miele steam ovens and steam combination ovens offer the ability to cook a whole three course meal in one sitting. The beauty of the popular steam combination oven is that it can do everything your old oven did, but with the added bonus of being able to steam side-dishes, soups or desserts while the main is cooking. Miele steam combination ovens come with additional oven functions such as Conventional heat, Top or Bottom heat, Full or Economy grill, Fan grill or Intensive bake.

The steam combination ovens also come with a wireless food probe which can be used to monitor the core temperature constantly. The oven can calculate the cooking duration automatically and will stop the cooking process when the set core temperature is reached. That means more time relaxing with your guests.

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Won’t Dry Out Foods

Humidity in our ovens play a huge role in how our food cooks and ultimately tastes. Food scientist and author of Modernist Cooking, Nathan Myhrvold, says “We cook our food using technology invented to bake bricks.”. Hence these traditional ovens have no control over humidity.

The steam ovens allow an immediate exchange of heat to provide quicker cooking without the need to pre-heat, while also preventing flavours, vitamins and nutrients from evaporating out of the food.

The moisture setting in the ovens also allow food to be revived the day after – this includes leftovers and baked breads.

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Replaces Other Kitchen Appliances

A steam combination oven replaces bulkier stand-alone steamers, steam ovens, dehydrators, and slow cookers. Essentially freeing up room on the kitchen bench top when cooking, and removing the need to stash away extra appliances and utensils when not in use.

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Saves Cleaning Time

How often have you finished a meal only to be met with the unattractive reality of a kitchen full of dirty appliances that need soaking and scrubbing? The Miele steam combination oven saves time by removing the need to clean multiple kitchen appliances after one cooking session.

Unlike other systems, the steam is generated outside the oven interior in Miele steam ovens. This offers considerable advantages for the cooking process but also means lime scale cannot build up in the oven, making for quick and easy cleaning.

Lastly, to make your life easier the inner cabinet of the steam combination oven is made from stainless steel with a special linen-weave structure and PerfectClean finish, making it easier to clean and less sensitive to scratching than other ovens.

Hearty winter feast cooked with a steam combination oven

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To find out just how versatile a Miele steam combination oven can be why not try cooking a whole dinner for family and friends. Bing Lee offers complimentary pre and post purchase cooking demonstrations at the Miele Specialist Bing Lee Showroom in Drummoyne to help inspire anyone new to the ovens.

Furthermore, there is a plethora of recipe ideas and tips online and in Miele recipe books. For more ideas go to Miele Experience.

STARTER

HONEY CORNBREAD

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INGREDIENTS

65g butter
125g honey
1½ cups milk
1½ cups polenta
550g bakers flour
3 teaspoons salt flakes
11g dried yeast
Extra polenta for dusting

METHOD

1. In a small saucepan, melt the butter and honey together over low heat, Induction setting 3.
2. Remove from the heat and stir in the milk. Cool milk mixture to desired temperature of 37-40°C.
3. In the bowl of a stand mixer fitted with a dough hook attachment, combine the polenta, 400g of the flour, salt and yeast. Add the warm milk mixture and mix until combined.
4. With the mixer on low speed add the remaining flour, ¼ cup at a time until the dough clears the bowl and is only slightly sticky to the touch (you may not need all of the flour). Knead for 7 minutes until smooth and elastic.
5. Place dough into a lightly greased bowl and place into the Steam Combination oven and steam at 40°C for 1 hour (the dough should be almost twice its original size).
6. Spray a clean bench with oil spray and turn dough out onto the bench. Using scales divide dough into 4 even pieces.
7. Using lightly oiled hands, roll each piece of dough into a log with one end facing you.
8. Using a rolling pin, flatten each piece of dough out into a narrow rectangle.
9. Starting from the end closest to you roll each piece of dough into a log. Repeat with remaining dough.
10. Place the 4 pieces of dough, evenly separated, seam side down into a greased 28cm bread tin.
11. Place bread tin onto a baking and roasting rack and prove at 40°C for another 30 minutes.
12. The bread should be just above the top of the tin. Remove from the oven and sprinkle the top of the bread liberally with polenta.
13. Change function to Fan Plus and pre-heat at 180°C.
14. Once oven has reached temperature, Select Combination Mode:
Fan Plus at 180°C + 40 minutes + 10% moisture and place bread on shelf position 2.
15. Cornbread should be golden brown on top. Allow to cool for 10 minutes before turning onto a wire rack.

HINTS AND TIPS
  • This bread can be refreshed the next day by selecting Combination Mode: Fan Plus at 140°C + 20 minutes + 40% moisture.

Recipe originally found here.

MAIN COURSE

SLOW-COOKED DUCK LEGS WITH WHITE BEANS AND CHORIZO

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INGREDIENTS

4 duck legs
1 tbs oil
2 onions, thinly sliced
4 cloves garlic, thinly sliced
250g hot chorizo, sliced
60ml red wine
1 tbs sherry vinegar

500ml chicken stock
400g can cherry tomatoes in juice
1 bay leaf
¼ tsp smoked paprika
400g can butter beans
1 tbs oregano leaves, chopped

METHOD

1. Heat a Gourmet oven dish over medium-high heat, Induction setting 7. Add oil and cook duck legs slowly for 10 minutes until brown and the fat has rendered. Remove and set aside.
2. Drain off all but half a tablespoon of fat. Add the onions and garlic to the pan and fry until soft and golden.
3. Add the chorizo and fry until browned. Return the duck to the dish.
4. Pour in wine and vinegar and bring to the boil; scraping off any pieces from the bottom of the pan with a wooden spoon.
Add the stock, tomatoes, bay leaf and paprika and simmer for 5 minutes.
5. Transfer the duck to Steam Combination Oven and Select Combination Mode:
Stage 1: Select Conventional + 130°C + 2 hours + 60% moisture.
6. After 2 hours, remove from the Oven. Remove the duck from the pan to rest.
7. Place the liquid onto the cooktop on high heat, Induction setting 8 and reduce by half, this should take approximately
10 minutes.
8. Add the beans and half the chopped herbs and warm through.

TO SERVE

Spoon the chorizo, bean mixture into a bowl, and top with a duck leg. Garnish with oregano leaves.

HINTS AND TIPS
  • After draining the unused duck fat from frying pan, allow to cool. This can be used separately to roast potatoes.

Recipe originally found here.

DESSERT

STICKY TOFFEE PUDDING WITH PEAR AND TONKA BEAN CARAMEL By Shannon Bennett for Miele

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INGREDIENTS
Sugar Syrup

220g caster sugar
500ml water

Dehydrated Pear

1 William or Packham pear

Puddings

200g pitted dates, halved
250ml water
½ tsp bi-carb soda
60g butter, room temperature
160g brown sugar
2 eggs
200g self raising flour
1 William or Packham pear, peeled

Tonka Bean Caramel Sauce

300ml cream
200g brown sugar
250g butter
1 tonka beans, roughly chopped

METHOD
Sugar Syrup
  1. Place sugar and water in a saucepan on medium heat, Induction setting 6-7.
  2. Bring to the boil slowly, stirring to dissolve the sugar.
  3. Boil for 2 minutes, remove from the heat and set aside to cool.
Dehydrated Pear

1. Slice the unpeeled pear very thinly using a mandolin, approximately 2mm thick.
2. Wrap cling wrap over a Baking tray twice, this will allow air to flow beneath the pears for a crisper result. Dip each pear slice into the sugar syrup and lay flat onto the plastic wrap, leaving a small space between each slice.
3. Place the Baking tray on a rack in a Gourmet Warming Drawer on Food Setting 5 (approximately 85°C) or in an Oven on Drying
function at 90°C. Set timer for 6 hours. Check the pears for crispness, if firm, they are ready, otherwise continue to dry for another hour.
4. Leave pear slices in the Oven until completely cool to touch. Store in an airtight container.

Puddings

1. Grease and line the bases of a 12 cup muffin tin, or a 2 litre capacity rectangular baking dish. Pre-heat Oven at 160°C with 1 manual burst of steam.
2. Place the dates and water into a saucepan on medium heat, Induction setting 6-7 and bring to the boil. Remove from heat and add bi-carb soda, stirring well to combine. Set aside to cool at room temperature.
3. Cut the pear in half lengthways and remove the core with a melon baller. Place the pear in a Perforated steam tray and Steam
at 100°C for 4 minutes. The pear should be cooked but have a little resistance to it’s flesh. Set aside in the Refrigerator to cool completely and dice.
4. Cream the butter and sugar together in a large bowl of an electric mixer until thick and creamy.
5. Add eggs, one at a time, mixing thoroughly between each addition.
6. Add flour and combine.
7. Whisk the date mixture into a smooth paste and add to the mixture.
8. Add the diced pear and gently fold through.
9. Spoon mixture evenly into the preferred tins/dish and place into Oven on shelf position 2 and release the burst of steam immediately.
Bake for 20-25 minutes for individual serves or 50-55 minutes for a large pudding until firm to touch and deep golden brown.

Tonka Bean Caramel Sauce

1. Place all the ingredients in a saucepan over medium heat, Induction setting 5-6 until melted, whisk well to combine. Reduce heat to low, Induction setting 4 and continue to cook for a further 15-20 minutes.
2. Cool the sauce for 5 minutes before straining caramel through a sieve over a heat-proof bowl. Discard the tonka bean.
3. Pierce the tops of the warm puddings with a skewer and spoon over a tablespoon of the caramel sauce. Return the puddings to the Oven and continue to Bake for a further 5 minutes.
4. Serve with extra caramel sauce, clotted cream and or ice cream.

HINTS & TIPS
  • If pears are very hard, they may need a few extra minutes of steaming.
  • Tonka beans have a bitter almond flavour and are a great alternative to vanilla or cinnamon. They can be purchased from specialty delicatessens and gourmet food stores.

Recipe originally found here.

Posted by:bingleeblog