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5 Delicious Steam Oven Recipes to Try [Dessert Included!]

by Pam Silvia
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Whether you’re a seasoned pro or an eager novice in the kitchen, we think you’ll find the possibilities are endless with a steam oven. Steam ovens can do just about everything a conventional oven can—but better.

Let us backtrack: Steam ovens (or, for our purposes, convection ovens with a steam setting, which are also termed as “combi-steam ovens”) have a concealed water canister that acts as a boiler. When the steam function is in use, water is pumped into the boiler and the heat of the oven turns the water into steam. Depending on the oven model, you may need to manually fill the canister before you start cooking or connect your oven to a water line when it is being installed.

In terms of appeal, health-conscious cooks may take a special interest in this oven type. Since foods cooked using the steam-convection method are kept in a highly moist environment and because steaming seals in flavor, the cooking process eliminates the need for added fats and oils—preserving nutrients better than most other cooking methods.

Available at premium and luxury price points, prominent brands that manufacture combi-steam ovens include Bosch Benchmark, KitchenAid, Miele, Wolf, and Thermador.

How to Choose a Steam Oven Recipe

Before we share our favorite steam oven recipes, it is important to know when it’s best to use the steam setting over other cooking methods. But here’s the kicker: You can cook, roast, and bake just about anything in a steam oven—even a soufflé (find the recipe below)!

As previously stated, steaming dishes retains more vitamins and minerals compared to more traditional methods; with this in mind, the best steam-convection recipes feature fish, meats, grains, and vegetables. That said, your selection of steamer recipes may also include breads and desserts.

Now, let’s dig into our favorite steam oven recipes, shall we?

RECIPE #1 Salmon and Mixed Vegetables

  • PREP TIME: APPROX 5 MINUTES
  • COOK TIME: 5 TO 8 MINUTES
  • TOTAL TIME: APPROX 13 MINUTES
  • COURSE: MAIN AND SIDE
  • YIELDS: 4 SERVINGS
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Ingredients:

  • 4 fillets of fresh boneless salmon
  • 2 tablespoons of butter, softened
  • 1 large lemon, thinly sliced
  • 4 cups of broccoli florets
  • 3 medium carrots, sliced in ½-inch-thick pieces
  • 1 cup of green beans
  • 1 cup of peas
  • Kosher salt
  • Black pepper
  • 1 lemon for serving (optional)

Directions:

  1. Preheat your combination oven to 425 degrees on the steam setting.
  2. Place the fillets of salmon on one side of a baking sheet and dab the softened butter all over the fillets.
  3. Arrange a few lemon slices on each fillet and season each with a little salt and a liberal amount of pepper.
  4. Spread broccoli florets, carrot slices, green beans, and peas on the other half of the baking sheet in a single layer. 
  5. Place the baking sheet in the top rack of the oven and bake until the salmon is cooked to your liking or for 5 to 8 minutes.
  6. Serve immediately with an extra lemon for squeezing over the vegetables if you like.

RECIPE #2 Vegetarian Pizza

  • PREP TIME: APPROX 50 MINUTES (AND 2 DAYS TO LET DOUGH REST)
  • COOK TIME: 30 TO 40 MINUTES
  • TOTAL TIME: APPROX 90 MINUTES (AND 2 DAYS)
  • COURSE: MAIN
  • YIELD: 1 LARGE PIZZA
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Ingredients:

  • FOR PIZZA DOUGH
  • 1-½ cups of all-purpose flour
  • ¾-cup of warm water
  • ½-tablespoon of honey
  • 1-¼ teaspoons of Kosher salt
  • ⅓-teaspoon of instant yeast
  • FOR PIZZA TOPPINGS
  • Marinara sauce
  • 1 scallion, thinly sliced
  • ¼-cup of black olives, sliced
  • ½-cup of fresh shiitake mushrooms, sliced
  • ⅓-cup of frozen corn
  • 2 shallots, sliced
  • 2 Roma tomatoes, sliced
  • 6 fresh basil leaves

Directions:

  1. Place all ingredients for the pizza dough in the bowl of a stand mixer fitted with a dough hook. Knead the dough on medium-low speed for about 7 minutes.
  2. Cover the mixing bowl with a plastic wrap and allow it to stand for 10 minutes.
  3. Remove the cover on the mixing bowl and knead for another 7 minutes.
  4. Place the dough in a greased container, cover it, and refrigerate for two days.
  5. On the day of use, gently roll the dough into a ball. Cover the dough ball and allow it to come to room temperature.
  6. Sprinkle flour all over your pizza pan to prepare for baking. Preheat your combination oven to 425 degrees on the steam setting
  7. Roll out the pizza dough into a 12-inch circle and place it on the floured pan.
  8. Smear the pizza dough with the desired amount of marinara sauce. Next, top it with a smattering of sliced scallion, mushrooms, corn, shallots, tomatoes, and intact basil leaves.
  9. Bake your pizza in the oven for 30 to 40 minutes.
  10. Let the pizza cool before slicing. And enjoy!

RECIPE #3 Lemon-Herb Chicken

  • PREP TIME: APPROX 15 MINUTES
  • COOK TIME: 30 MINUTES
  • TOTAL TIME: APPROX 45 MINUTES
  • COURSE: MAIN
  • YIELD: 4–6 SERVINGS
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Ingredients:

  • 1 whole chicken (3-½ to 3-¾ pounds)
  • 2 whole lemons, sliced
  • 2 heads of garlic, halved (no need to peel or separate)
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 3 tablespoons of butter, softened
  • 1-½ teaspoon of flaky salt

Directions:

  1. Preheat your combination oven to 425 degrees on the steam setting.
  2. Spread the sliced lemons, halved garlic, and sprigs of herbs over the base of a lined baking sheet.
  3. Season the flesh of the chicken with half of the flaky salt. 
  4. Next, turn your chicken skin-side-up and lay it over the seasonings in the tray. Tuck in the wing tips and make sure the drumsticks are splayed outward.
  5. Pat the skin of the chicken dry with a paper towel. Then, dab the entire bird with the softened butter. Season the chicken with the rest of the flaky salt.
  6. Place the baking sheet in the oven. Bake until the chicken is cooked through (i.e., when your meat thermometer reads 165 degrees on the thickest part), for about 30 minutes.
  7. Lay the leaves or strips of dough on top of the pie using egg white as glue. Brush the whole thing with egg white.
  8. Remove the cooked chicken from the oven. Tent with aluminum foil and rest for 5 to 10 minutes before serving and enjoy!

RECIPE #4 Dry-Rubbed Baby Back Ribs

  • PREP TIME: APPROX 15 MINUTES
  • COOK TIME: APPROX 75 MINUTES
  • TOTAL TIME: APPROX 90 MINUTES
  • COURSE: MAIN
  • YIELD: 5–6 SERVINGS
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Ingredients:

  • 3 racks of baby back ribs
  • 5 cloves of garlic, chopped
  • 2-¼ tablespoons of brown sugar
  • 1-¼ teaspoon of chili powder
  • ¾-teaspoon of cayenne pepper
  • 2-¼ teaspoons of Kosher salt
  • 1 teaspoon of black pepper

Directions:

  1. Preheat your combination oven to 265 degrees on the steam setting. Place baby back ribs on a baking sheet lined with two sheets of parchment paper.
  2. In a small bowl, combine the chopped garlic cloves, brown sugar, chili powder, cayenne pepper, salt, and pepper.
  3. Rub the spice mixture on the ribs and let them sit for 10 minutes.
  4. Place the baking sheet in the oven. Set a timer for 1 hour and 15 minutes.
  5. After the timer goes off, check to see if the ribs are tender. If they are, they are ready to be served. If more time in the oven is needed, leave the ribs in the oven and let them bake until they are tender or for an additional 15 minutes.

RECIPE #5 Chocolate Soufflé

  • PREP TIME: APPROX 20 MINUTES
  • COOK TIME: 15 MINUTES
  • TOTAL TIME: APPROX 35 MINUTES
  • COURSE: DESSERT
  • YIELD: 10 SERVINGS
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Ingredients:

  • FOR BATTER
  • 6 tablespoons of butter
  • 9 ounces of dark chocolate
  • 2 teaspoons of vanilla extract
  • 6 eggs, whites and yolks separated for use
  • 6 tablespoons of sugar
  • ½-teaspoon of salt
  • ½-teaspoon of cream of tartar
  • FOR SOUFLEE
  • 4 tablespoons of butter, melted
  • ¼-cup of sugar
  • ¾-cup of caramel sauce 

Directions:

  1. Preheat your combination oven to 375 degrees on the steam setting.
  2. Set a medium heat-proof bowl over a pot of simmering water. Place the dark chocolate and six tablespoons of butter in the medium bowl and remove from heat when melted.
  3. In the same bowl, add the vanilla extract. Let everything cool to room temperature. Next, whisk in the egg yolks, one at a time. Set the bowl aside
  4. In the mixing bowl of a stand mixer, combine the egg whites, the six cups of sugar, salt, and cream of tartar. Using the wire-whip attachment, mix on medium-high until stiff peaks form.
  5. Gently fold the whipped egg whites into the bowl of melted chocolate.
  6. Take out 10 six-fluid-ounce ramekins. Brush them with the four tablespoons of melted butter.
  7. Sprinkle each ramekin’s bottom and sides with the premeasured ¼-cup of sugar. Turn each ramekin over a sink or bowl to dust out the sugar that did not stick to the butter
  8. Divide the soufflé batter evenly between the 10 ramekins.
  9. Place the ramekins on a baking sheet. Bake them in the oven for 15 minutes or until the soufflés are set.
  10. After removing the baking sheet from the oven, gently tap the top of each soufflé with a spoon to break a small hole. Pour one tablespoon of caramel sauce into each soufflé and enjoy!

Hungry For More?

There’s more where that came from! For more cooking inspiration (or more steam oven recipes), feel free to contact your friends in the business at Spencer’s TV & Appliance. We are proud to have served the Phoenix area for over 47 years. Call or visit any of our 10 locations today!