Do you know how to use the various functions of the steam oven? Exclusive notes from baking master exposed

Nowadays, there are more and more functional modes of steam ovens, so how should you choose them in daily life? Take the Whirlpool steam oven I use as an example. It has the following functional modes and is a professional steam oven type for both steaming and baking.

Upper baking mode: Only the upper heating tube of the steam oven works, and the temperature can reach 230°C. It is suitable for some baking that does not have such high temperature requirements, or the side near the lower tube has been cooked and only the top is needed Baking cases for shaping and coloring, such as baked egg tarts.

Up and down roasting mode: The upper and lower heating tubes of the steaming oven work at the same time, and the temperature can reach up to 230°C. It is suitable for some ingredients with high temperature requirements. Sufficient firepower is the characteristic of the upper and lower tube modes. In this mode Baking cases can effectively prevent baking failures due to insufficient temperature rise. For example, for chiffon cakes, the upper and lower baking modes have enough temperature to effectively prevent sagging, concave bottom, and collapse.

Hot air convection mode: This mode has three parts of heating pipes working, including the upper and lower heating pipes and the back hot air system. The characteristic of this mode is that while ensuring the upper and lower pipes strictly control the temperature, the back hot air can also use The air in the cavity is continuously circulated, which maintains a better temperature balance in the steam oven. It is suitable for baking multiple layers at the same time or baking ingredients that are relatively large and have thick meat, such as roasting whole chickens and ducks.

At the same time, hot air convection is also suitable for evaporating the moisture of food ingredients. Setting the hot air convection temperature to the lowest can make baked goods full of color, such as baked dried fruits and scented tea.

Pure steaming mode: Pure steaming mode is the traditional steaming function. The heating tube does not work and only steam is generated in the steaming oven. The temperature ranges from low-temperature steaming of 80-90℃ to fast steaming of 100-110℃. , using direct injection steam, the steam is generated quickly and the output is large. It is suitable for steaming various fish, pasta, etc.

Tender roasting mode: Tender roasting mode is a functional mode that combines steaming and baking. This is one of the reasons why a steaming oven is more professional than a single steamer or oven, because many ingredients cannot be baked simply by roasting. Realized, the ingredients may be baked very dry due to long-term high temperature. At this time, the role of tender roasting mode is particularly important.

When the upper and lower tubes are working in the tender roasting mode, the steam generator will also work at the same time. Adding a small amount of steam assistance into the steaming oven can ensure that the final product will not be too dry. This function is useful for various industries. The production of European buns is particularly friendly (the most common problem with European buns is that they are very dry).

High-temperature steaming mode: The difference between high-temperature steaming and tender roasting is that the essence of high-temperature steaming is steaming. The essence of tender roasting is roasting, and their baking focus is different. When the high-temperature steaming mode is working again, in addition to the steam generator evaporating a large amount of steam, the lower heating pipe will work auxiliarily to provide a certain temperature to the bottom of the steaming oven. The final effect is that the bottom is cooked, but not As for too old, the top will be very tender due to steam. This function mode is suitable for baking cases that require a tender texture and maintain the original flavor of the ingredients, such as steamed steak.

Chef mode: Chef mode is not a traditional built-in menu. The chef mode here mainly means that the steam oven can set multiple functional modes at the same time and complete all baking stages at one time, such as thawing > fermentation. >Secondary fermentation>Baking/steaming and other multiple combination modes, this mode can combine up to 4 functional modes at a time, and is suitable for experienced hands who are familiar with baking cases.

The remaining function modes are auxiliary function modes, including heat preservation mode, thawing mode, fermentation mode, sterilization mode, and descaling mode. Among these modes, the most commonly used ones are the fermentation and heat preservation modes, which can handle the fermentation of various ingredients. It is much easier to use than normal temperature fermentation, takes less time, and has better fermentation effects. Insulation means that it is used more in winter, so there is no need for regular reheating, and the good taste of the food can be preserved for a longer time.