What Can You Not Cook in a Steam Oven?
Steam ovens are great kitchen helpers that cook food with hot steam instead of dry heat. While they make veggies stay bright and juicy, and help bread rise with lovely crusts, they can’t do everything. I got my first steam oven last year and have been testing all kinds of recipes. Let me share what I’ve learned about the foods that just don’t work well in a steam oven, so you don’t waste time and food on cooking fails!
Foods That Don’t Work Well in Steam Ovens
Foods That Need Direct Heat or Browning
When you want food with a crispy outside or a nice brown color, a steam oven often falls short. The wet cooking environment makes it hard to get that dry, crispy finish we love on many foods.
Fried Foods
Trying to cook breaded chicken, french fries, or mozzarella sticks in a steam oven? You’ll end up with soggy coatings instead of the crispy crunch you’re after. The steam makes the breading wet and soft rather than crisp and golden.
I once tried making chicken nuggets in my steam oven. While they cooked through nicely, the coating stayed pale and soggy – nothing like the crispy nuggets my kids love. For these foods, stick to regular ovens, air fryers, or traditional frying methods.
Traditional Roasts
While you can cook meat in a steam oven, it’s not great for traditional roasts where you want a browned, crusty outside. Think of a holiday turkey with crispy skin or a beef roast with a flavorful crust – these need dry heat to develop those tasty browned bits.
If your steam oven has a combo mode that adds dry heat, you might get better results. But a regular oven often works best for classic roasting.
Baked Goods That Need Dry Heat
Some baked goods need the dry environment of a regular oven to turn out right.
Crispy Cookies
Cookies with a snap, like gingersnaps or thin chocolate chip cookies, need dry heat to crisp up. In a steam oven, they’ll stay soft and chewy because of all the moisture in the air.
I baked chocolate chip cookies in my steam oven as a test. They tasted fine but never got that crispy edge and chewy center contrast that makes a perfect cookie.
Certain Breads and Pastries
While steam can help bread rise and develop good crusts in the first part of baking, some breads need a dry finish. Crusty baguettes, for instance, might start well in steam but need dry heat to finish with that crackly crust we love.
Puff pastry and phyllo dough dishes also need dry heat to create their flaky layers. The steam keeps the dough too moist, and you miss out on that wonderful flaky texture.
Foods That Need High, Dry Heat
Steam ovens typically max out around 450°F (230°C), and even at their highest settings, they still have moisture. Some foods need higher temperatures or very dry conditions.
Pizza
A great pizza needs temperatures of 500°F (260°C) or higher to get that perfect crust. Steam ovens can’t reach these high temps, and the steam keeps the crust from getting crispy.
My attempt at pizza in the steam oven left me with a soft, somewhat soggy crust – not bad, but not that amazing pizza experience we all crave.
Broiled Foods
The broil function in regular ovens creates a direct, intense heat from above that’s perfect for quick browning or melting cheese on top of dishes. Most steam ovens don’t have this function, making it hard to get that last-minute browning or melting cheese on dishes like French onion soup or a frittata.
Comparison Table: Steam Oven vs. Regular Oven for Different Foods
| Food Type | Steam Oven Performance | Regular Oven Performance | Better Choice |
|---|---|---|---|
| Vegetables | Excellent – retains nutrients and color | Good – but can dry out | Steam Oven |
| Fish | Excellent – moist and tender | Good – but risk of drying out | Steam Oven |
| Crusty Bread | Good for initial rise, poor for finishing | Excellent for crust development | Regular Oven |
| Cookies | Poor – too moist for crisp cookies | Excellent – creates ideal texture | Regular Oven |
| Roast Chicken | Good for moist meat, poor for crispy skin | Excellent for all-around results | Regular Oven |
| Pizza | Poor – crust stays soft | Excellent – crispy crust | Regular Oven |
| Casseroles | Good – evenly cooked | Good – can brown top | Either |
| Pies | Poor for bottom crusts | Excellent for crusts | Regular Oven |
| Rice/Grains | Excellent – perfect texture | Poor – often dried out | Steam Oven |
| Steamed Buns | Excellent – soft and fluffy | Poor – dries out | Steam Oven |
Grilled and Smoked Foods
A steam oven simply can’t replace a grill or smoker. Foods like:
- Barbecued ribs
- Grilled steaks with char marks
- Smoked brisket
- Cedar plank salmon
All need that direct flame contact or smoke exposure that a steam oven just can’t provide. The flavor from grilling or smoking comes from the interaction of food with flame and smoke particles – something steam can’t replicate.
I tried “grilling” chicken in my steam oven and while it cooked through just fine, it lacked that distinctive charred flavor and appearance that makes grilled food so special.
Special Considerations
Combo Steam Ovens vs. Pure Steam Ovens
It’s worth noting that combo steam ovens (which can use steam, dry heat, or both) are more versatile than pure steam ovens. If you have a combo model, you might be able to cook some of the foods I’ve mentioned by switching to the right mode.
My neighbor has a fancy combo steam oven that can switch between steam and convection modes. She can make crispy cookies by starting with a bit of steam and finishing with dry heat – getting the best of both worlds!
Size Limitations
Another thing to consider is that many steam ovens are smaller than regular ovens. Large items like a whole turkey or big baking sheets might not fit. Before planning a big cooking project, make sure your steam oven is big enough for what you want to cook.
I learned this lesson the hard way when I tried to roast a holiday turkey in my steam oven. It was simply too big to fit, and I had to switch to my regular oven at the last minute.
Food Safety Concerns
Some foods need high, dry heat to kill harmful bacteria. While steam cooking is generally safe, make sure you’re reaching proper internal temperatures when cooking meat, poultry, or fish. A food thermometer is your best friend here!
FAQ About Steam Oven Cooking
Can I cook a pizza in a steam oven?
You can cook pizza in a steam oven, but don’t expect a crispy crust. The steam keeps the dough soft. If you have a combo steam/convection oven, use the combo mode or finish with dry heat for better results.
Why is my bread soggy when I bake it in the steam oven?
Bread needs some steam at the start for good rise and crust development, but too much steam throughout the baking process prevents the crust from drying and becoming crisp. For best results, use steam at the beginning and finish with dry heat.
Can I roast a chicken in a steam oven?
Yes, but the skin won’t get as crispy as in a regular oven. The meat will be very juicy, though! For the best of both worlds, cook it mostly in the steam oven and finish it in a regular oven or under a broiler to crisp the skin.
Are there foods that cook better in a steam oven than a regular oven?
Absolutely! Vegetables, fish, rice, custards, and anything that benefits from gentle, moist cooking does wonderfully in a steam oven. You’ll get brighter colors, better nutrient retention, and more consistent results.
How do I know if my recipe will work in a steam oven?
As a general rule: if the recipe calls for crispy, browned, or dry results, it might not work well in a pure steam oven. If it would normally be boiled, steamed, or poached, it will likely work great!
Can I bake cakes in a steam oven?
Some cakes do well in steam ovens, especially moist cakes like carrot cake. However, cakes with a drier texture or that need a crusty top might not turn out as expected.
In closing, steam ovens are wonderful tools that excel at many cooking tasks, but they’re not perfect for everything. Understanding their limitations helps you get the most out of your steam oven while knowing when to turn to other cooking methods for the best results. With some practice and these tips in mind, you’ll be a steam oven pro in no time!
