For Healthier Cooking you Should Consider Steam.

At Cole's Appliance & Furniture Co. We are always on the lookout for the most innovative appliances in cooking and information to offer our clients and customers. When renovating your kitchen you may want to consider The Steam Oven and The Steam Convection oven. Below, Thermador answers questions about Steam Cooking: Steam Vs. Steam Convection Cooking.

Thermador Steam Oven

What’s so great about cooking with steam? The real question is, what isn’t great about it? The Thermador steam and convection oven allows culinary enthusiasts to cook using two great cooking methods, and below, we’ve outlined the best ways to use both—so you can reap the countless health benefits of steam in your exceptional culinary creat

Thermador Steam Oven

Cooking with steam is a method where the food never touches the cooking liquid – it is cooked by the mist and vapor coming from evaporating liquid, which transfers heat to food. The constant wet heat from steam cooking penetrates food to the center without disturbing the shape, which is why it works so well on delicate foods like fish and veggies.

Here are a few of the foods that turn out best when you use steam cooking:


Vegetables, especially broccoli or cauliflower. Also root vegetables like carrots or potatoes (these cook faster when they’re sliced).

Fish, ribs or ground meats.

Eggs: Whether they’re hard, soft, poached or scrambled, they come out perfectly after a nice steam.

- Delicate foods, such as scallops. Cooking with steam keeps them intact and prevents them from falling apart.

– If you need to quickly bring a pot of water to a boil, you can put it in the steam oven.

– If you’re trying to cook healthier by avoiding fat and oil, you can cook with steam to preserve the natural nutrients without killing off the flavor.


Thermador Steam Convection

When to Use Steam Convection

Convection cooking uses dry, hot, moving air to transfer heat to food, while steam uses moist hot air. When you add moisture to a convection oven, it offsets the drying-out effect of traditional convection. This method offers perfect browning and crisping capability, so you really get the best of both worlds. Here are a few situations where you might prefer to use steam and convection:


Baking, thawing, roasting, steaming, poaching, oven frying…just about everything!

Browning, toasting or crisping moist food, like chicken, beef, or even breakfast potatoes.

Make beautiful, mouthwatering ribs that have a light crust on the outside, and delicious, juicy meat that falls right off the bone.

Baking a prize-winning loaf of bread. The humidity plays an important role for a crusty outer shell, while the center stays perfectly soft.

Keep cake tops and muffins moist while allowing for more rise without cracks.


We’re big fans of steam, and we love that it’s quickly becoming a staple in the kitchens of culinary enthusiasts.

Source: http://www.thermador.com/blog/steam-powere...