What Is Steam Cooking in Ovens? Benefits and How to Use It
Steam ovens have moved from professional kitchens to premium home kitchens in Australia over the last decade. If you've seen a Miele, AEG, Bosch or Electrolux oven marketed with "steam" or "SteamBake" or "AquaClean" features, here's what it actually means and why chefs and home cooks are enthusiastic about it.
How Steam Cooking Works in an Oven
A steam oven (or oven with steam function) generates steam — water vapour — inside the oven cavity. The steam is produced either by a water tank inside the oven (which is heated to generate steam) or by injecting water directly onto a heating element.
There are two main types:
- Full steam ovens: Cook entirely with steam at temperatures from 50°C to 100°C. These operate like a large steamer and are excellent for vegetables, fish, dumplings and rice. They look similar to a conventional oven but function differently.
- Combination steam ovens (combi steam): Combine steam with conventional oven heat (fan, grill, conventional modes). This is the most versatile type and what most premium home ovens offer as a "steam" feature.
Benefits of Steam Cooking
Better Food Quality
Steam preserves vitamins and minerals more effectively than boiling (where nutrients leach into water) and retains the natural colour and texture of vegetables. Fish cooked in steam stays moist and doesn't dry out at the edges. Bread and pastries baked with an initial burst of steam develop a superior crust — the steam delays the outer crust setting, allowing the bread to expand fully before the crust forms.
Moisture Retention
Steam injection during roasting keeps meat joints moist, preventing the drying that happens when hot dry air extracts moisture continuously. The result is roasts that are juicy inside without overcooking the exterior.
Reheating
Steam is particularly effective for reheating: it restores moisture to previously cooked food, bringing leftovers back to quality close to their original state. Reheating pastry, bread and cooked grains in a steam oven returns them to something close to fresh.
Proving Dough
Many steam ovens include a proving function (around 30–40°C with controlled humidity) that creates the ideal environment for yeast-leavened dough. This eliminates the need to find a warm spot in the kitchen.
Steam Features in Australian Oven Brands
Miele
Miele makes dedicated steam ovens and combination steam ovens as separate built-in products. Their steam ovens are some of the best available, with precise temperature and humidity control. The combi steam models combine steam with all standard oven functions.
AEG
AEG's ProCombi Plus steam oven range offers excellent combination steam functionality. AEG's SteamBake function (available on selected models) provides automatic steam injection for bread and pastry without a full steam oven — a more accessible entry point.
Bosch
Bosch offers SteamFinnish (steam inject at end of bake for crispy crusts) and PerfectBake Pro (steam assist). Their steam functionality is integrated into selected Series 6 and Series 8 models.
Electrolux
Electrolux's SteamCrisp and SteamBake features are found in selected models. Good balance of steam functionality at accessible prices.
Do You Need a Full Steam Oven?
A dedicated full steam oven is worth it if you:
- Cook fish and vegetables frequently and want the best results
- Make Asian dumplings, dim sum or steamed dishes regularly
- Want the most precise steam cooking capability
For most households, an oven with steam-assist functionality (SteamBake, combi steam) provides most of the benefits at a lower price premium than a dedicated steam oven.
Shop Steam Ovens at Oceania Appliances
We stock ovens with steam functions from Miele, AEG, Bosch, Electrolux and more. Free delivery across Sydney. Visit 2/14 Centre Place, Wetherill Park, call or WhatsApp 0422 489 492, or email support@oceaniaappliances.com.au. Open 7 days, 10am–8pm.