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Making the most of the Rangemaster Steam Oven
Posted by Alexandra Dibble Tuesday, 1st November 2016
With the launch of the new range of built in appliances comprising of 19 products, the one that is most exciting for me is the Rangemaster Steam Oven.
When you say the words Steam Oven to most people they automatically think of vegetables and fish, and the most asked question I get as the AGA Rangemaster Group Home Economist is “why would I need an oven to just cook fish and vegetables”. Well in answer to that question, the steam oven is much more versatile than you may think and can be used all through the day and not just for the fish and veggies at dinner time.
Just imagine how easy it would be if to cook eggs, without having to stand over the pan of simmering water. Cook pasta, without boiling the pan over and spending the next hour cleaning the hob and pan. Make Beef or Chicken stock without the whole house smelling or Defrost those frozen chicken breast you forgot to take out of the freezer without cooking sections of it at the same time. Well good news the Rangemaster Steam Oven can do all that and even more!!
There are two types of steam oven on the market, the sauna steam oven where the steam is created inside the cavity, by dripping water onto a hotplate in the bottom of the oven. Or the forced steam method, where the steam is created outside the oven cavity, and then injected into the cavity. The Rangemaster Steam Oven uses the forced steam method, which I believe to have many more benefits to over the sauna method.
One of the main benefits of Rangemaster using the forced steam is that the food retains more nutrients and a more vibrant colour. Meaning that you food not only tastes great but is much better for you. The Rangemaster forced steam also reaches temperature quickly, and the food also cooks quicker using forced steam.
Now the technical information and how the product works is out of the way let’s move on to the cooking, the steam oven makes boiled eggs a thing of ease, place your eggs (doesn’t matter if this is one or twenty) on the large perforated tray and set the steam oven to 100°C for 6 minutes for a runny egg or 10 minutes for a hardboiled egg.
Pasta and rice can be placed in a solid container with 1 cm of boiling water over and placed on the wire rack in the steam oven for the same time that you would cook it on the hob (rice for 14 minutes or pasta for 16 minutes)
You can steam off meat, some people like to either be lightly pan fried or placed under the grill for a couple of minutes to give the meat some colour after steaming. The Rangemaster Steam Oven has automatic programmes for meat and details of these can be found in the instruction manual provided.
Crème burlee is one of my favourite ways to finish off a meal, but it can be very tricky to make this smooth creamy custard dessert. With the Rangemaster Steam Oven it’s so easy and can really impress your guests at the end of the dinner party. Cover the tops of the ramekins with foil and steam on 90°C for 15-20 minutes. The recipe for my crème burlee using the Rangemaster Steam Oven is below.
There are also several little tips that will make your life so much easier with the use of a Rangemaster Steam Oven. Those plated meals or ready meals can be reheated and still be succulent and moist by placing in the Rangemaster Steam Oven, 100°C for 10-15 minutes (depending on the portion size). You can use the Rangemaster Steam for defrosting, to defrost some frozen chicken breast, simply remove from the packaging and place on the perforated tray, place in the steam oven on 50°C for 20-25 minutes.
Disinfecting jam jars and other items can be done with ease by steaming at 100°C for 15 minutes. Chocolate can be melted by simply placing in a bowl, covering with cling film and steaming for 2 minutes on 40°C. And you can even prove bread, by placing the dough in a bowl, covering with cling film and steam at 40°C for 25-30 minutes, until the dough has doubled in size.
So what are your views on the new Rangemaster Steam Oven, is it still an oven to just cook fish and vegetables?
Lemon Crème Brulee
- 3 large lemons
- 500ml double cream
- 1 vanilla pod or 1 tbsp vanilla bean paste
- 6 large egg yolks
- 100g caster sugar
- 6 x 8cm ramekins
- In a medium saucepan, gently heat the double cream, zest from the lemons and vanilla to just before boiling point.
- In a separate bowl, whisk the egg yolks and caster sugar until pale in colour a slightly fluffy.
- Slowly add the double cream, and continue to whisk until fully incorporated.
- Strain the mixture through a sieve and pour into the ramekins, leaving a 2 cm gap at the top of each ramekin.
- Cover each crème burlee with a square of foil to ensure to water can get on the surface.
- Place the 6 ramekins on the large perforated tray that was provided with the Rangemaster Built-in Steam Oven.
- Slide the tray in the Rangemaster Built-in Steam Oven and programme to Steam, 90°C, for 20 minutes.
- Once complete, remove from the oven. Remove the foil and place in the refrigerator overnight to set.
- To serve the crème burlee, preheat the oven to full grill, Max temperature. Sprinkle ½ tsp of sugar on each ramekin, ensuring there is an even coating. Place under the grill for 30 seconds, remove and repeat once or twice more depending how crunchy you would like the tops.
- Serve and enjoy.
To learn more about our new steam oven and view full products details click here.