I. Types
Steaming ovens are mainly divided into desktop and embedded. Relatively speaking, the desktop will be cheaper, and the capacity is about 15-30 liters. Suitable for most families and can be used directly on the desktop. The installation environment is not demanding, and the desktop can also be used on the shelves.
Embedded needs to be used with cabinets, and the value of embedded kitchen appliances installed on cabinets is still quite high. Nowadays, the use of embedded kitchen appliances is more and more popular, and it is of great value to make an open kitchen. For example, the combination of high cabinet and Nakajima, with steaming oven, water purifier and wine cabinet for cooking in the middle, embedded refrigerators hidden under the panel on both sides, and dishwasher in Nakajima, has an Italian style as a whole.
Second, scale.
A question that many people will consider when choosing is how big a steaming oven will my family buy? Too big to fit, too small to use?
In fact, for the general household steaming oven, about 30 liters can meet the basic needs. After all, the average family is about 2-4 people. However, if the family has a large population, or often get together and need to roast a lot of meat, then a large-capacity machine is needed.
The capacity of desktop steaming oven is about 15-30 liters, and the capacity of embedded steaming oven is about 50-60 liters. Greater capacity means that more food can be made at one time. For example, a space with a volume of 60 liters can bake 60 biscuits or 5-7 kilograms of roast chicken at a time. This can be confirmed according to the usage and the number of people. This is my daogrs M6s enamel steaming oven with a large capacity of 60 liters.
Third, the problem of opening cabinets.
For friends who want to start an embedded steaming oven, opening the cabinet is a problem. Friends who haven't installed cabinets can take the size from the store that sells products and design it for the designer, and then make holes according to the size.
If the cabinet has been completed, it is necessary to measure whether the size of the cabinet meets the size required by the product, as well as the number of machines and the overall aesthetic degree. Generally, the height, width and thickness of ovens and steaming ovens are all around 450mm, and the thickness of sockets and plugs should be considered to determine the thickness of openings. Secondly, for the sake of beauty, you can add a multifunctional drawer under the machine, which will have a stronger three-dimensional effect, so you need to open holes.
Fourth, materials.
Material is the core factor that determines the use effect and service life of the steaming oven, especially as a utensil in a complicated cooking environment, it is necessary to strive for perfection in material.
Enamel material is durable, easy to clean and convenient; Stainless steel has balanced performance and low cost.
At present, the materials that can be seen in the market are mainly enamel and stainless steel, which requires high enamel technology. Factories with mature technology are all abroad, and few can be done at home, but their advantages are good quality, high hardness, corrosion resistance and easy cleaning. It is often used in cookware and cooking utensils, and some building materials and even military equipment in life are also made of enamel.
This is the salt spray and impact test of enamel liner found online, and the result is good. It's not why. I just want to hit the sprayer in the face to see if it's cool.
Stainless steel process is relatively simple. As early as the early days of the oven, stainless steel was widely used as the inner container of the oven, and was later replaced by enamel inner container. The advantages of stainless steel liner are low price, easy manufacture, and strong applicability as a popular plate, which can be used in any scene. Of course, there is no perfect thing, and the defects of stainless steel are obvious. It is very easy to produce scratches and stains during use, which will lead to rust and other problems. Patients with obsessive-compulsive disorder should choose carefully.
Explanation:
Which one is not recommended here. After all, different materials have their own merits. You can choose affordable stainless steel or enamel with better performance. Shopping has never been a compulsory or multiple-choice question, and there are no fixed options. Although successful marketing companies will not let users do multiple-choice questions, reliable companies will give users different products to choose from, rather than having to do them. For example, the steaming ovens of big brands such as Siemens, Miele, daogrs and Midea will have stainless steel and enamel liners for customers to choose from, which is very humanized in my opinion.
Verb (abbreviation for verb) function
At this stage, the function of the steaming oven has become more and more perfect, such as various steaming modes, which are basically available to everyone, but some fine places may be different. Here are some things to pay attention to:
1, independent temperature control
Remember, whether you choose desktop or embedded, you must have an independent temperature control function, because this function is very easy to use for both novices and veterans. Some friends don't understand, will the effect of doing this function be far different?
Sure! When we recommend the oven, we will give priority to whether it has independent temperature control function. If not, even if other functions are done well, they are not needed. In the final analysis, it is not worth the loss.
There are two main kinds of food baked in the oven, one is baked dessert and the other is meat. No matter what kind of food, it needs independent temperature control to cook, in order to achieve satisfactory results.
Dessert baking will need to use the corresponding temperature and time because of different materials and different equipment and molds. Let me give you a few examples:
Biscuit is a crispy snack. The key points of making cookies are enough butter, reasonable proportion of fine sugar and powdered sugar, and high or low baking temperature, such as 170 and 160 for 20 minutes.
When baking, the bottom of biscuit batter is colored faster than the top. Therefore, if the same upper and lower tube temperatures are used during baking, the finished biscuit will be colored normally and the bottom will be black, which will affect the taste and appearance.
Bread is a kind of flour product which makes the dough bigger by yeast growth and then continues to expand and set by baking. Different kinds of bread come from different materials and techniques, and their baking methods are also very different.
The surface of steamed buns such as meal buns is easy to be colored, so it needs a baking method with high fire and low fire to ensure that the baking is mature and the coloring is uniform. Common settings are: 160 degrees, 170 degrees, baking 17-25 minutes.
The situation of toast is more complicated. There are two ways to make toast by using toast mold, one is to spread toast, and the other is not to spread toast. What is coated on toast is our common bread, which needs to be baked with big fire and small fire. Set the temperature to 190 and 180, and bake for 40-50 minutes.
Uncovered toast is mountain toast, which is baked by the method of getting angry and lowering fire. Set the temperature to 180 degree and 190 degree, and bake for 40-50 minutes. Courseware, even the same dessert and the same mold, needs different temperatures to achieve different effects.
One practical point of independent temperature control is that it can compensate the heat of inadequately baked food. When the bottom or top of the food is not cooked, you can start a separate upper heating tube or lower heating tube to heat the food, so that the other side will not be overcooked by heating. For example, if the color of the bottom of the pizza is not enough, you can only cook the bottom by starting the heating pipe separately without affecting the surface of the pizza.
How to operate an oven without independent temperature control? Put a baking tray and tin foil at the top or bottom of the food to isolate the heat transfer, but the effect is not so good after all, and some heat will be transferred to all parts of the food, which will affect the final effect.
2. Steam mode
There are two ways to generate steam in the steaming oven, one is transpiration steam, and the other is direct injection steam.
(1) The principle of sweating steam is to heat a heating device at the bottom by injecting water, thus generating boiling steam, which is used for the pure steaming function inside the machine. It looks similar to the operation mode of ordinary boilers.
The advantage of this method is that the amount of steam is relatively large and the heating speed is fast, but sometimes there will be too much steam, and then there will be too much juice on the plate.
(2) The principle of direct injection steam is to transport the water in the water tank to the place where steam is generated (commonly known as steam generator), and then transport the steam to the cavity of the machine in the form of jet through a special pipeline. Its way is similar to sprinkler irrigation in agriculture. Let's make up for it.
Compared with transpiration steam, the amount of direct injection steam will be less, so the heating speed is relatively slow. In addition, its steam is sprayed directly, which will be evenly distributed inside the machine. It will not be said that concentrating all the water vapor into one piece like transpiration will cause dripping or something.
3, food probe function
This function should not be familiar to ordinary friends, and it is mainly used to detect the internal temperature of food.
For example, when eating steak, different people like different degrees of ripeness, some are eight points and some are five points, so when roasting steak, they are always afraid that it will be overcooked. Through the experimental test, we can measure the internal temperature of the steak when it is medium-rare and medium-rare. As long as the internal temperature of steak reaches this range during baking, it proves that it has reached the required maturity.
Then, when in use, first insert the food probe into the center of the food and set the required temperature. Assuming that the center temperature of medium-rare steak is 48 degrees, set the probe temperature to 48 degrees. When the probe detects that the temperature reaches, the machine will stop working and the steak will meet the cooking requirements at the same time.
Step 4 adjust the temperature
The temperature of the old oven is adjusted by mechanical knob, and the temperature set by the oven can only be observed by scale blur. Later, electronic knobs and touch-screen buttons were developed to set the temperature of the machine, once and five degrees.
Basically, in baking, the temperature is set every five degrees, and there are few wonderful settings like 178 and 166. In addition, it is normal for the temperature of the oven to fluctuate within five degrees, so there is no need to criticize why the temperature setting can only be adjusted to five degrees.
Intransitive verb cleanliness and safety
1, clean
(1) material
Friends who have used the oven should know that the machine after barbecue is dirty, and the fat of meat will splash all over the machine cavity, which will be very painful if it is not cleaned for a long time.
In the past, aluminum-plated steel ovens were used, which easily left stains. Later, enamel ovens were introduced into the oven industry. This material has improved a lot in cleanliness, and the oil stain is much better than that of steel plate.
In the same way, when applied to the steaming oven, enamel is still preferred for long-term use and later maintenance.
(2) descaling
Because the steaming oven has two functional modes of baking and steaming at the same time, the cavity can be cleaned with high-temperature steam, and oil stains can be easily removed under high-temperature steam.
2. Safety
The safety problem mentioned here is mainly aimed at the oven door of the machine, one is heat insulation and the other is explosion-proof.
Different oven doors have different heat insulation effects on the machine. For example, in the past, the old desktop used ordinary single-layer glass, and the oven door could not be touched at all, so that the handle would blister and the poor quality oven door would easily explode.
At present, most machines are changed to three-layer tempered glass as the furnace door material, which has better heat insulation and firmness, and even if the hand touches the door panel, it will not burn.
Generally speaking, you must know your own needs before you can choose a suitable steaming oven, which can be distinguished from appearance, performance and usage habits.