Did you know you can cook bread with steam?
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Electrolux has launched a new steam oven range in Australia, partnering with chef Matt Stone to showcase how steam cooking can be used beyond its traditional association with vegetables and healthy eating.
The new range introduces several steam-based cooking technologies designed to suit different cooking styles. These include SteamBake for baking, SteamCrisp for roasting and SteamPro for full steam cooking. The ovens also feature Steamify technology, which automatically adjusts steam levels based on selected cooking temperatures.
Steam cooking has gained popularity in recent years due to its ability to retain moisture, helping foods maintain texture and flavour during cooking. It can also reduce cooking times for certain dishes while producing crisp exteriors and tender interiors when combined with conventional heat.
Stone has developed a Nordic-inspired menu to demonstrate the versatility of the technology, including steamed buns, duck breast and mussels. The aim is to challenge the perception that steam ovens are only suited to a limited range of recipes.
Electrolux says the ovens are designed to give users flexibility, allowing them to choose between no steam, light steam or full steam depending on the dish being prepared.
The launch reflects growing consumer interest in kitchen appliances that offer greater control, convenience and cooking versatility, particularly as more Australians look to recreate restaurant-quality meals at home.
