Reheating food in a steam convection oven is easy and delicious. Food is rehydrated and not dried out. Leftovers look and taste as if it were just cooked.
Proofing and baking bread in a steam convection oven is faster than conventional methods and creates a superior crust and a light, tender crumb without the fuss of manually adding steam to the oven.
The beauty of steam ovens is that there's virtually no preheating because the oven takes such a short time to heat up. Simply insert the food into the steam oven and select your temperature or cooking mode. Your dishes will come out with the right amount of moisture -- no dried out food here!
Thermador steam convection ovens can cook a large amount of food at one time for your family gatherings and dinner parties. A 14-pound turkey is easy to cook in the steam oven and will come out juicy with golden-brown, roasted skin. Watch Chef Kyle as he creates 30 crab-stuffed mushrooms and vegetable tartlet appetizers.
Learn how to simply convert regular recipes for steam ovens. You can cook anything in the steam oven that you would normally cook in a conventional oven. The Thermador steam convection oven is easy to use and helps you create beautifully roasted meats, bread with the perfect crust, healthy steamed vegetables and more.
Did you know you can make hard-cooked eggs and clams/mussels/oysters in a steam convection oven? Hard-cooked eggs turn out tender without any grey rings. Clams, mussels and oysters end up with the right texture (not too rubbery).
Learn whether it's best to use steam or steam convection for your culinary creations. Both methods create delicious dishes with the right amount of moisture, whether it's the perfect crust on a sourdough bread, a juicy, well-roasted chicken or tender yet crisp vegetables. No matter the food, steam and steam convection make it better.
The Slow Cook Mode in the Thermador Steam Convection Oven cooks meats and steaks to a flawless medium rare. The meat becomes beautifully pink throughout with a lovely crust.