Which is practical, the steamer or the oven? What is the difference between them?
First, the working principle is different:
Oven: Baking, as the name implies, is to heat an object to a set temperature by using a heat pipe, and then heat it continuously. The heating tubes of electric ovens are almost all exposed design, which mainly uses the heat radiation of the heating tubes to heat food. This is a more traditional heating method. Through the high temperature in the oven, heat is transferred from the outside to the inside of the food, and the food is mainly heated by thermal energy.
Steamer: steaming, as the name implies, is to heat with steam. A heating plate is arranged at the bottom of the electric steaming furnace cavity, and a water tank is arranged at the right side. When the electric steamer works, the water in the water tank is introduced into the heating plate. At this time, the heating plate that has been heated to a high temperature meets water, and instantly generates a large amount of high-temperature steam to cook food. When the water vapor content and steam temperature in the cavity reach a predetermined height (indicating intelligent induction to different foods and different ingredients), the sensor on the heating plate works, water injection is cut off, and the water vapor with a specific temperature and density is maintained for a period of time to cook the food.
Second, the food tastes different:
The oven can make hundreds of delicious foods through different combinations of temperature and heating time. In contrast, the oven is used to make food. The electric steamer has two functions: making food and heating objects. The foods heated by the two methods have different tastes, and their application ranges overlap to some extent.
Compared with the traditional heating method, the oven can better retain the original moisture and taste of food during heating. The heating method from the outside to the inside can make the food crisp outside and tender inside, and the heating is even and transparent, which can better cater to people's daily diet. Because the heating speed is not as fast as that of microwave oven, the structure of food will change during baking, such as the making of bread and cake.
Steamer can gently cook fish, meat, rice, vegetables, fruits and desserts, so that the rich vitamins, minerals and flavors in food can be preserved. Because steamed food has the advantages of delicious taste, rich nutrition and effective decomposition of fat and salt in food, embedded electric steamer came into being and gradually became the mainstream of cooking. Although the traditional steamer also uses steam to cook food directly, it adopts transparent ascending steaming method, which can not achieve high-temperature, all-round and sealed micro-pressure cooking, so it can not be called pure steaming. Moreover, in the steaming process, with the rising process of steam from bottom to top, many water droplets will be formed on the surface of food, diluting the flavoring agent of food. At the same time, the steam generation process of the steamer is slow and uneven, and the taste of food can't reach the purest effect, so it can't represent the pure steaming technology and technology, and can't bring the healthiest steamed food to people.
Above, Bian Xiao introduced the utility of steamer and oven in detail, and made a comprehensive introduction to the functions and functions of steamer and oven. In detail, everyone has a clear understanding of their usage and main uses. Bian Xiao also introduced the difference between a steamer and an oven. The food cooked in the steamer and oven is somewhat different in taste, and the applicable cooking methods are also different. Consumers can refer to some introductions from Bian Xiao.