All-in-one machine is good for steaming and roasting, or is it better to buy separate ovens and steamers? Steam grill all-in-one machine can be regarded as a new product in recent years, on the surface, it is the separate oven and steamer integrated together, there are a lot of friends may be concerned about this kind of integrated machine, is not each individual function will be weaker?

Below I will share my experience with you, talk about what the steam oven can actually do, I believe that we can clearly know which one to buy after reading.

Compare the baking function of a steam oven with that of a pure oven

Is the baking function of a steam oven weaker than that of a pure oven?

This should be the key to more concern, many friends tangled on this issue. Because it is felt that the baking function of the steam-roasting all-in-one machine is on the weak side, unable to do the work of a pure oven.

This problem does exist in the early days of the steam oven, because the early days of the steam oven does not have a lower heat pipe or lower heat pipe is weak, do baking friends should know that many baked goods are required to fire, not enough fire or even no fire, it will make the overall heating is not uniform, resulting in the bottom of the color, difficult to cook through and other issues.

But with the updated iteration of the steam oven, many steam oven has realized the upper and lower independent temperature control, hidden under the heat pipe, coupled with the back of the hot air circulation, fully able to achieve the temperature of the inner chamber of the unity and uniformity. So now the steam oven has developed to the 5.0 era, with the initial generation of "baking function is relatively weak" is not the same.

Steamer's steam function and steamer, pure steamer function comparison

To be honest, I personally think that the steam function of the steamer than the steamer, pure steamer are much more convenient.

The biggest advantage of the Steam Roaster over the Steamer is that it saves your mind.

The steamer is completely manually controlled, I tend to forget the time with the steamer and end up boiling the water dry, I'm sure I'm not the only one who has done this. And the use of the steamer is inevitable is condensation, we do buns steamed buns should know, condensation flow to the point of the package will cause the point of the package is not high or wrinkled skin phenomenon.

And steam oven set the temperature time, throw things in, do not have to care, baked will be prompted, do not have to worry about the situation of the water boil dry, steamed food can also be placed inside the heat preservation, condensation of those, but also does not exist!

Steamer by the shape of the limitations can not steam larger ingredients, such as whole fish. The steam oven is fully capable of steaming buns and steamed buns can also steam many at a time.

Steamer can do some separate steamer and oven can not do things

1, for example, the steamer can be heated tube auxiliary steam heating, can do the fire speed steaming , there are a number of dishes, such as steamed fish, steamed tofu, seafood, etc., with which to make out of a single steamer than a single steamer, steamer to make out of the taste to be good.

2, and then for example, manufacturers publicize the tender baking mode, but also only the steam baking machine can be done, in doing some of the need to maintain the meat juice of the food is particularly good: for example, baked chicken wings, you can first use the mode of steaming to make the chicken wings ripe, the chicken wings inside the juices are full of juice at this time, and then bake the mode of baking the skin baked crispy baked crispy, the overall taste can be done outside the crispy and tender, a bite can also be Bite into it and it's ready to explode. This is a separate steamer oven can not do.

3, in the production of buns and other baked goods, the steam oven can also be better than ordinary oven. Because the European buns need high-temperature emergency baking, and in the baking of the pre-baking also need a moist environment, in order to form a pliable internal organization and crispy shell, the steam oven can provide just such a way: the first half of the time with the steam + baking, the second half of the pure baking, for the European buns to provide a perfect baking environment.

Of course, there are many other scenarios for using the steam oven, such as making dried fruit and jerky, fermenting yogurt, and multiple baking modes can make certain difficult ingredients easy for even a kitchen novice.

More recommended to buy a steam-roast all-in-one machine

So, I personally prefer to buy an all-in-one machine, in addition to saving some kitchen space, its role is also a little more than a pure steamer + pure oven, can make our cooking easier, completely 1 +1>2 effect.

But the purchase of steam grill machine also need to pay attention to some details, because not all the steam oven can do what I said above these features, we have to consider a few details to avoid "stepping on the pit".

1, pay attention to the steam mode of the steam oven

Although it is now a direct injection of steam for the mainstream, but there is still a part of the evaporation plate type, direct injection of steam is more uniform, the steam plate type is easy to accumulate water to clean up is also more troublesome, it is best to buy a direct injection and pay more attention to the size of the water tank.

2, the lower heating tube and back hot air circulation

I personally think the lower heating tube is still quite important, especially in doing some of the higher temperature requirements of the baking products. However! It doesn't mean that it can't do baking without the lower heat, if the back hot air system is well done, it can totally work as an air oven, which is a bit more efficient than a flat oven. So the independent temperature control is not so important, the hot air and the down heater are a bit more important.

3, cavity material

Now the mainstream material has stainless steel and enamel two kinds of steam oven, stainless steel is easy to yellow but more corrosion-resistant than the enamel, more resistant to some of the bump, because the steam oven is certainly inevitable in the steam environment, the enamel is after all still part of the coating, the bump will be off, the drop will be water vaporized. The enamel is still a coating, the bump will fall off, and it will be corroded by water vapor.

Of course, some other details of the purchase can be referred to the purchase of the oven. I'm not sure if you're interested in this, but I'm sure you'll want to check out the article on the top of the home page of my headline.

Overall, I think the steam oven is more worth buying, in addition to saving a lot of space in the kitchen, some of its functions are also simple oven, steamer can not reach. However, the steam oven should also pay more attention to some details when buying, such as the steam mode, heating method and the inner cavity material, to avoid stepping on the pit.