Steam oven, speed oven or just double oven opinion
MJ
last year
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theotherjaye
last yearlast modified: last yearMJ
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Do you use your steam oven or speed oven?
Comments (8)I use my steam oven all the time, but I don't really think that is useful information to _you_. What kind of cooking do you do? How often do you cook? Are you feeding a family of 2 or a family of 5? I will say that with a steam oven there will be a bit more of a learning curve than a speed oven. Most speed ovens are very easy to use. Many have menus that let you pick the type of food you're cooking and the quantity and boom, you sit back and relax while it does its job. Are you willing to experiment and learn more about a different type of cooking? Do you have time to do that? Like speed ovens, steam ovens are quite versatile, particularly combi steam ovens (these have convection too). They are not just for steaming vegetables as Gary makes them sound. I like them a lot for roasting, for the past few years I've done the Thanksgiving turkey in mine and each time they've come out quick and delicious. Another use is reheating. Leftovers taste great heating in there vs. a microwave. Though if you're going to be doing mainly reheating, a speed oven might be a better bet....See MoreWhat electric oven to get? speed oven, combo-steam, or regular?
Comments (7)" Both speed and steam oven are fairly small. They only have convection heat in oven mode". Hmmmm, I guess I should have better "emphasized" the advantages that the Electrolux speed oven had over the Miele speed oven, not just the "Ease of Use", as I tended to do! While my Electrolux speed oven does have convection bake, it also has "Grill, Roast as well as Bake"~~~all "non convection"~~~~ It's hard for me to believe that a speed oven that cost twice as much as the Electrolux, (IE the Miele), does not have the non convection bake and roast modes? I'm would also be surprised if the Miele Speed Oven's broil function used convection. As far as the Electrolux Speed Oven goes, it's "Purely Academic" anymore, as to what it can do, as it has been discontinued, and so far, Electrolux has not come out with a replacement for it~~I sure hope mine last a long time as it is our most used appliance! My self, (and it's just a "Personal preference") caused by being in the UK many times~~~I just can't warm up to steamed foods~~~to me they were "Bland City", but then I'm not crazy about "Cream of Wheat", anymore either. I guess I take after Emeril, I like my food "Kicked up a Notch", and I certainly did not encounter any "Kicked up" steamed foods, whilst in the UK. Gary...See MoreDo i need microwave, speed oven and steam oven?
Comments (2)Is there any reason to have both a microwave and a speed oven? What do people use steam oven's for? There are so many "oven" options... its a little confusing. thanks! I have three ovens, a full sized "regular" oven, an Advantium speed oven, and a combi-steam. I do not have a separate microwave. Is there any reason to have both a microwave and a speed oven? Yes. Besides the reasons Hvtech gave, there's the price difference between a Costco countertop special and a built-in speed oven. As you use a microwave the magnatron degrades. If you use a microwave to do heavy lifting, daily, you might want to save the speed oven and use a cheapie. You'll know if this applies to you if you've ever had to buy a new microwave. I mostly use my microwave for quickie heating on a sandwich or other grab and go food, and occasionally for a quick defrost. It does get used several times per day, but not for very long. By the time I get to where all ovens are full, I'd better not need a microwave! I don't use it for cooking/steaming, or making hot water, or anything like that, so overlaps aren't a concern. I put the Advantium in in such a way that it's in the position a countertop microwave would sit in, and there's no room for another. Be sure that you want the speed features. I did when I planned and installed it, but shortly thereafter I really lost the need for speed. There are some things that are best accomplished this way, but the main reason for speed really is to get it out faster. What do people use steam oven's for? There really isn't anything that you can do with a steam oven that you can't achieve another way in the kitchen. People use steam all the time, whether it's wine in the roaster pan, a squirt of water under a dome on the griddle with the burger, a petal steamer full of vegetables in a pot in the microwave, a pan of ice under the bread baking in the main oven, the bamboo box in the water filled wok with all the veggies inside, the colander over the stockpot with the towels and tamales, or the garlic bread wrapped in foil in the warming drawer. You can do all those things in a steam oven. The one thing that's easier the "real" way is the burger, which only wants a blast of steam at the end. You can get some Modernist Cuisine aficionado to come explain "wet bulb" vs. "dry bulb" cooking. I don't care. I just cook. Oh, and the combi-steam is the best for blanching and poaching. Several times a month I have a blanch-fest of asparagus, green beans, squash, etc. I'm allergic to fish, but I do poach chicken for chicken salad. If you don't have an automatic egg steamer, the combi-steam is the perfect way to make hard "boiled" eggs. Maybe soft ones too. Almost every week, I do a roast chicken and veg in it. Today I made custard bound strata in it--layered in a double ramekin, somewhere between a quiche and a casserole. Turkey parts for the holidays. Dim sum. Crusty bread. It goes on and on. The best trick, found on the Gaggenau and maybe others, is "regenerate". You can do this is a regular oven, too, but not so elegantly. Plate up a meal, put in on regenerate mode, receive perfectly warmed meal with none of the bits gone funny. My big test on it was leftovers from a restaurant: slab of potroast, broccoli and mashed potatoes with potroast gravy. Everything was pleasantly heated through, nothing was overcooked, hard, charred or even additionally browned, etc. I've also used it to reheat casseroles, especially small ones. They don't dry out and get hard. This is only the very most obvious stuff. There's lots and lots more. You don't need a combi-steam to do it, but it's oh, so convenient!...See MoreFitting steam oven & conv. oven or speed oven in existing space
Comments (0)I own a double TurboChef wall oven that has gone kaput. I loved it while it was working, but now parts will no longer be available, so have to face a replacement. I also have a 48" Bluestar so I do have quite a bit regular oven space. I'd like to make the replacement as painless as possible and I'd like to get a steam oven. I would consider a double oven with steam oven or two single ovens---steam and speed. The cutout is 28.5 wide and 48.875 high, 24" deep. The Thermador double steam/convection is 48 1/8" and I like the style available that isn't so sleek. There is a Bosch that is very close to the height but doesn't get very good reviews. Alternative would be getting two single ovens. What would be involved if I choose to do this? How much space between the two ovens is needed? It seems more complicated. Any similar experience with this type of replacement is most appreciated....See Morechispa
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