If you're watching this video,
you're probably in the market for a new combi-steam oven.
There are many to choose from, with a wide variety of prices and options available.
So which one do you pick? In this video
you'll learn all about the Wolf combi-steam oven so you can narrow down your
options and decide if it might be right for your cooking style and budget.
To show you how to make the most of the Wolf steam oven
we'll make quinoa, asparagus and shrimp in the steam mode.
We'll also cook a steak in steam mode
using the sous vide method, and then we'll roast a pesto crusted
chicken breast with broccolini and potatoes using the combi-steam mode.
By the end of the video,
you'll have a better idea of how to use the Wolf combi-steam oven,
whether you just bought one or are thinking about it. I'll also show you how
to download our free Speed and Steam Oven buying guide.
Let's get started. Steam mode injects steam
into the cavity of the oven, allowing that steam to gently cook your food.
It operates like most other steam oven
brands, you choose the temperature between 90 degrees and up to 210 degrees.
A range of items can be cooked in steam
mode like vegetables to proteins, grains, custards, and you can even make eggs.
Today we're gonna make quinoa, asparagus, and shrimp.
First we turn the steam oven on.
Once it's fully preheated, we add in the quinoa with a one to one
ratio of water or stock and then place it in the oven.
We're staggering the cooking times
with the other items that are going to be part of this meal.
We time it so that they all finish cooking at the same time.
Since the steam does all the cooking, you don't have to add any oil to this meal.
We added a little olive oil, salt and pepper to each item for flavor.
There we have it a simple, healthy and quick meal cooked entirely
in the Wolf steam oven. Sous vide is a temperature controlled cooking method.
In this case, we're using steam instead of a traditional water bath.
A vacuum sealer is recommended if you're
going to be using this method of cooking, depending on what you're cooking,
you'll program the steam mode the desired internal temperature of your protein.
In this case, we'll set our steak to 128 degrees.
We'll add the the steak to the vacuum sealed
bag with some butter, fresh herbs and some garlic clots.
Once it's finished,
we'll remove it from the steam oven and from the vacuum sealed bag.
Because it's cooked to medium rare,
the coloring will be consistent throughout the whole steak.
In order to create depth of flavor,
we need to sear it in the pan with the Maillard reaction
to create that crust on the outside. We'll pat it dry, season with salt and pepper
and sear it in a hot stainless steel pan with a neutral oil with a high smoke point.
Pan searing is one way to finish the dish, but you can just as easily throw
it on the grill or under the broiler in your oven.
Sous vide cooking gives you consistent oven
results every time without the fear of it being over or undercooked.
Combi-steam mode uses a combination of dry heat,
which is convection, and moist heat, which is steam.
In this mode, we were able to achieve
higher temperatures to create a more char or roasted caramelized effect on the food
while injecting it with moisture to prevent it from drying out.
This mode is ideal for leaner proteins,
dense vegetables, casseroles, bread pudding, and baking or reheating bread.
Today we're roasting a pesto crusted
chicken breasts with broccolini and potatoes.
For the chicken, we coated it with the pesto,
place it on the sheet tray along with the seasoned potatoes.
We then added the broccolini on a separate
quarter sheet tray and seasoned it with salt and pepper and olive oil.
They were all placed in combi- steam mode at 375 degrees.
The chicken was able to achieve some
browning and caramelization, but was also fork tender.
The potatoes also had a beautiful exterior crust but had a soft, tender interior.
Our broccolini stocks were nice
and tender, and the crown had some nice caramelized brown bits.
There are a lot of cooking options when it comes to combi-steam ovens.
They're extremely versatile and allow you to cook a lot of easy,
healthy recipes with the potential to also use it as a regular oven.
The Wolf combi-steam oven also has
preprogrammed recipes in the Wolf Gourmet mode to help beginners understand how
combi-steam ovens work and the variety of dishes they can cook.
To learn oven more, click the link in the description
to download our free speed and steam oven buying guide.
Thanks for watching.