There is still a shortage of info on how to best use combis. Tonight I steamed shrimp ( just a little Old Bay on the shrimp in their shells, came out great ) last night I made a loaf of ciabatta bread, and then some banana bread, before that, I used it to proof the dough for the ciabatta, and before that I made a butternut squash dish from the Miele recipe book, which was pretty good. As a regular oven, it is much faster than my range because the oven size is under 1.5 cu ft, by range oven is around 4. So the only time I use the range is when I want to broil. It does a great job reheating, and I have made pork loin, and ribs - though still working on the ribs. When you use a combi mode, it heats much quicker than a regular oven, and doesn't seem to dry things out as much. Try it to cook a full turkey or chicken, and you will impressed how quick it is, and how moist things come out. I use it nearly every week to make salmon, sometimes I steam it , others I used convection heat with minimal steam at first , then switch to no steam to crust up the rub. You really have to play with it, but it can do most anything a regular oven can do, with the option to do many things a regular oven can't.

I am also trying to figure out how to use the combi-steam oven. I agree with Barryv that you can do almost anything and that it is very quick. I thaw berries in it every morning and they come out really well, not mushy and half cooked like the microwave. I had Gaggenau send me one of their wheel cooking guides which helps with what temperature and how much steam. I have cooked a turkey, chickens, roasts, veggies, fish, etc. Rice comes out perfectly cooked with no sticking to the pan. I`ve also baked, using 30% steam - everything nice and moist. One of the best things is a souffle which rises so high and cooks faster than in conventional convection. Also steamed eggs - either soft or hard cooked. My biggest problem is working out the timing of things. I don`t like opening the door on full steam just to check things. I`d love to find a good recipe book, though I am starting to collect on line recipes if ever I come across them. Are there enough combi-steam owners on this forum to start an informal recipe collection that we could all access?
Carol

Carol, I don't know of any such place yet. I just created a very simple web page that lists the different recipe books I have found on the internet - you should be able to add comments on the page, so if you find other sources, just list them.

Here is a link that might be useful: Links for manuals and recipes for combi steam ovens

Thanks Barry. I`ll see if I have anything different to add.
By the way, have you ever tried the slow cook roast - seared first then cooked at 160 degrees with 30% humidity? I'm trying it tonight.

Yogurt! Steam setting at 105 for about 3 1/2 hours makes the most delicious thick yogurt.