Before buying a steaming oven, after reading these 6 questions to ensure that you do not step on the three advantages of the pit all-in-one machine (1) 1+1>2 (2) saving space (3) the two disadvantages of the money-saving all-in-one machine (1) the capacity is not as big as possible (2) the test of the material 01.The best installation time and installation position of the built-in oven 02.The precautions for installing the built-in steam/oven 01.Capacity 02." Baking function (1) Number of heating tubes (2) Heating pipe material (3) Hot air function (4) Temperature control 03." Steaming" function (1) Steam generator (2) Water tank 04.Difficulty to clean (1) Inner tank material (2) Detachable design

This article is mainly written for friends who plan to buy steaming / oven, the so-called "my honey Ru arsenic cream", we first to recognize the steaming oven, and then combined with their own actual living environment, according to the choice is wise. Today, I will combine the 5 steaming/ovens of different sizes/categories I have used to carry out a wave of Q&A, as far as possible to answer everyone's questions about steaming ovens and help you choose according to your needs.

I believe that having such a kitchen is the lifelong dream of everyone who loves cooking: invincible lighting, large middle island, reasonable moving line, and a separate oven and steamer!

There is no doubt that a separate oven and steamer have unparalleled advantages in terms of both visual and functional effects, but this scheme has a high threshold, that is, space!

Regular built-in oven sizes (H× W: 595×595):

Conventional recessed steamer size (height× width: 455×595):

That is to say, if the above independent steam oven is installed, the minimum space required is (height× width: 1100×595), so it is basically installed in the high cabinet of the large kitchen.

So don't embed it, choose the standalone one? Leaving aside the problems of aesthetics, safety, and temperature control accuracy, such a valuable countertop operating space really should not be wasted in this way.

Based on this background, the steaming and grilling machine came into being.

Steaming and baking machine is also called steam oven, usually referred to as steaming oven, to put it bluntly, it is to add steam function on the basis of ordinary oven, and at the same time has the function of steaming and baking, which brings heating, thawing, baking, fermentation, barbecue and other functions.

Having a multi-functional artifact is equivalent to eliminating several machines such as steamers, ovens, yogurt machines, starters, etc., which greatly saves space in the kitchen!

But what are the advantages and disadvantages of all-in-one machines? We need to plant grass rationally.

<h1>Three advantages of the all-in-one machine</h1>

<h1>①1+1＞2</h1>

To the greatest extent, the nutrition of the food is retained and the original taste is maintained;

It can be used for thawing, fermentation, baking, steaming, etc., which is more intelligent and effectively plays the role of 1 plus 1 can be greater than 2.

<h1>(2) Save space</h1>

Compared with a separate steamer + oven, the biggest advantage is actually - save space!

Even the largest 80-liter steamer on the market requires space (height× width: 595×595), which is a cut in half.

The emergence of the all-in-one machine solves this problem very well, using the space of one machine to achieve the function of two products!

<h1>(3) Save money</h1>

The price of a domestic high-end steaming oven is about 5,000 yuan, and this price is only enough to choose one of the free-standing steamers/ovens to buy.

Spending small money to do big things is also a very important reason for choosing an all-in-one machine.

<h1>Two major disadvantages of all-in-one machines</h1>

<h1>(1) Capacity is not as large as possible</h1>

Generally speaking, ovens have more advantages than large capacity, but steaming boxes are not.

Because steaming is not the same as roasting, it works by heating the water in the tank into water vapor, and the amount of steam is limited by the capacity of the tank. Not only that, the steam needs to be filled with the inner cavity, to reach the saturated state to cook perfectly, the capacity is too large, the longer the time required at the time of starting, the faster the steam consumption in the steaming process, the more likely it is to have the problem of insufficient steam in the later stage.

Therefore, in the design of capacity, the steaming box is not recommended to exceed 60L, and the oven is not less than 25L.

Therefore, if it is a steaming and grilling machine, 25L < capacity < 60L is appropriate.

<h1>(2) The test of the material</h1>

Purely from the material point of view, enamel resistant to high temperature and easy to clean, is the best choice for steaming oven, but if the enamel process is not up to standard, in the steaming environment, the water molecules in the steam will penetrate into the interior of the enamel, and long-term erosion will lead to rust of the metal inside the enamel and even perforation, causing safety hazards.

Not only that, but the higher cost of enamel and the more expensive price of the machine will deter many of our ordinary families.

Therefore, the mainstream all-in-one machines on the market are still made of stainless steel.

Last year, midea launched a double-chamber steaming and grilling machine in addition to the above two schemes to give another innovative choice. Although it is still an all-in-one machine, compared with the traditional steaming oven, the United States has designed a separate steaming area and a baking area, which can be steamed up and down at the same time, and due to the high degree of integration, the size of the fuselage has also been greatly reduced, suitable for more home installation environments.

From the perspective of the market environment, the steam oven brands with independent research and development capabilities at present include Midea, Siemens, Panasonic, Kantar, Westinghouse (pre-OEM, later self-production), and professional foundry Guangdong Tianzhuo. From the perspective of market share, the market share of the three factories of Midea, Kantar and Tianzuo has basically reached more than 80%, and the steaming oven factory is mainly based on these three!

Brands with self-developed and self-produced sales capabilities and channels, due to more refined sales links, can achieve lower prices and better performance under the condition of ensuring the same profit margin, which is undoubtedly a more cost-effective choice.

Built-in ovens have several distinct advantages over freestanding

Safety: Unlike a stand-alone oven, the box is exposed to the outside, which largely avoids the risk of being burned, especially in families with bear children

Large capacity: the built-in oven is basically 40L bottom, while the small oven volume is generally 25-30L, the temperature is not precise, it is more likely to appear scorched, uneven color distribution.

Easy to clean: The built-in oven liner is generally a dry powder enamel liner, which is easy to clean; while the free-standing most of them are stainless steel liners, and it is not easy to clean after a long period of oil accumulation.

More novice friendly: Due to the large internal space, electronic temperature control, timing and other advantages, the food baked in the built-in oven tastes better and the success rate is higher, after all, the sense of achievement that can be baked for the first time can make delicious pastries is so valuable and important.

<h1>01. The best installation time and installation position of the built-in oven</h1>

Since it is built-in, it must be considered when decorating. For example, the reservation of sockets (16A), the design of the circuit (it is recommended to go alone), the design of the cabinet (the reservation of the opening size) and so on.

As for the installation location, I personally recommend using a high cabinet or a semi-high cabinet embedded in the installation as much as possible, after all, you don't want to squat down every time you bake and put it. If the apartment is small, it is also a helpless move to install it in the position of the floor cabinet.

Planning in advance will definitely save the energy and financial resources of a large number of transformations in the later stage when the decoration is tight, we can empty it first, and then add it later. Built-in ovens are reserved for height× width × depth: 600×600×600 positions, which can hold almost all built-in ovens on the market.

<h1>02. Precautions for installing built-in steaming/oven</h1>

Due to the heavy weight of the main unit, it should be placed on a horizontal plane with sufficient support

Do not seal the plate directly behind the main body, and it is best to reserve vents up and down to facilitate heat dissipation

Away from high temperatures and steam, it is not an ideal installation position under the stove

It is best to leave the power outlet under or next to the machine, rather than directly behind the machine (the rear is a heat dissipation area, and it is not convenient to switch)

It is really not difficult to install, and I am too lazy to find after-sales to do it myself, a total of two steps:

Remove the main unit from the package and tuck it into a reserved place (I have one more step: remove the previous oven), and since the main unit is heavier, it is best to operate it by two people.

Screw in 2 captive screws (included).

<h1>01. Capacity</h1>

As mentioned above, in the design of capacity, from the limitation of technical conditions, in order to ensure the cooking effect, the steaming box is not recommended to exceed 60L, and the oven is not less than 25L. Therefore, if it is a steaming and grilling machine, 25L < capacity < 60L is appropriate.

In addition, the capacity of the steaming oven is proportional to the volume, which is restricted by the family environment, so how much capacity is finally selected, or according to the actual situation and needs of each person, here is just to give everyone a choice range.

Personal comparison recommends a capacity of 45L-55L, which can well coordinate various constraints.

In the case of midea A8 steamer oven, the volume of 48L, the installation height of 45cm. Compared with the previous Beko73L oven's 60cm, it is a 15cm lower.

In this way, in addition to the high cabinet, it can also be embedded in the floor cabinet, which greatly reduces the installation conditions and saves a cost.

The measured inner cavity width is 478mm, the height is 248mm, the depth is 426mm, and the rough calculation capacity is 50L.

The capacity of 48L is also enough to cope with the cooking scene of the vast majority of homes.

<h1>02. "Baking" function</h1>

<h1>(1) The number of heating tubes</h1>

Low-end oven is generally only equipped with the upper tube, due to the close distance, uneven heat dissipation, easy to lead to heat and cool, greatly affecting the baking effect, the most common is to make the cake near the upper tube side has become black, but the bottom is not cooked.

The upper and lower independent double heat pipe is the standard of professional oven, which meets a variety of professional baking cooking methods.

The heating method can be set separately (upper tube heating / lower tube heating / simultaneous heating), and advanced baking can be done as long as you want.

<h1>(2) Heating tube material</h1>

In fact, this point is often easy to be ignored when purchasing, as the core component of heating, most of the ovens on the market for cost considerations use ordinary 304 stainless steel heating tubes, which are poor heat pipe incubators, which are easy to cause large temperature fluctuations, and long-term use is also prone to cracks and ash loss.

The better choice is 840 material, due to the fine adjustment of the ratio of Cr and Ni, so that its high temperature resistance above 1300 ° C and oxidation resistance, corrosion resistance is stronger, heat transfer efficiency is high, heating is faster and more uniform, while ductility and strength are good.

Therefore, we may wish to pay attention to the purchase, the selection of 840 stainless steel products will generally be marked, such as the United States A8, as a three-thousand-yuan product willing to put the cost into this humble small place, but also a conscience.

<h1>(3) Hot air function</h1>

The principle of hot air circulation is very simple, that is, there is a fan inside the oven, which can force the hot air in the oven to flow, so that the temperature distribution of the entire oven is more uniform, and at the same time, it can also improve the heat exchange efficiency and make the temperature of the ingredients rise faster. Obviously, in an oven with hot air circulation, the internal hot air flows fast, the temperature distribution is more uniform, and the ingredients are colored quickly, which is the advantage of the hot air cycle. It is very suitable for baking chicken wings and fries, which are foods with a relatively dry surface.

However, because after the hot air circulation, the air inside the oven flows quickly, which means that the moisture on the surface of the food is more easily lost, and when some products are baked, there will be problems such as surface dryness and cracking. In order to make up for this problem, taking the United States as an example, while roasting the crispy skin at high temperature, it will form a thermal insulation layer with gentle steam, lock in the inner layer of moisture, and create a tender taste on the outside.

<h1>(4) Temperature control</h1>

The most important criterion for measuring the quality of the oven is temperature control, which is simply whether the temperature is accurate and whether the temperature in the oven is uniform. Friends who have used hundreds of small ovens should know that when making chiffon, it is easy to appear that the top has been baked paste, and the bottom is not cooked, which is the performance of temperature control.

In order to achieve a better temperature control level, in addition to the above-mentioned use of upper and lower heating tubes to quickly reach the preset temperature of the furnace chamber, through the addition of 3D hot air circulation system, so that hot air flows on the inner wall to avoid local overheating.

For example, midea A8 also added the NTC temperature sensor equipped, can achieve ±1 °C precision temperature control, 30-250 °C wide temperature regulation space, accurate control of every degree of the inner cavity, zero basic kitchen Xiaobai can also easily play baking.

<h1>03. "Steam" function</h1>

<h1>(1) Steam generator</h1>

Generally, the entry-level steaming box uses evaporation disc steam, that is, water enters the chassis, and then the chassis has accumulated water, and the water boils to produce steam for heating, similar to the traditional steamer, but there are three drawbacks to this method:

(1) When 2 or 3 dishes are steamed together, they will be skewered.

(2) The evaporation plate is not easy to control the amount of steam in the cavity, the condensate steam flows back, and the epidermis may have water droplets when steaming the buns.

(3) It is easy to form scale above the evaporation plate, which affects the steaming function and also affects the appearance value in the long run.

Therefore, in order to improve the cooking effect, some advanced steaming (baking) boxes have been upgraded to steam direct injection. Midea uses Zopas direct injection steam generator, equipped with two air outlets on the left and right, directly heated into water vapor in the pipeline, 3200w high power, 10s fast steam out, 2min can be filled with cavity, fast water locking, high temperature and high efficiency, truly achieve "steaming" cooking rather than "stuffy" cooking. In other words, it is to abandon the traditional method of "boiling water", without us adding water manually, but using steam direct injection, faster and more efficient.

At present, the steaming oven in the industry is basically the first generation of single-nozzle steam port, A8's double nozzle can make the steam faster / larger / fuller / more uniform, so that the ingredients quickly lock fresh, heat evenly, quick cooking, reduce nutrient loss

<h1>(2) Water tank</h1>

At present, some electric steaming boxes and steaming ovens on the market still use built-in water tanks. The large volume of this steam oven not only encroaches on the effective steaming volume, but also when steaming food for a long time, the single amount of water is insufficient, and it is necessary to repeatedly add water to the water box, so that it is necessary to repeatedly open the door body, and a large amount of steam will be emitted, resulting in poor taste of the food being made, and even the risk of high temperature burns.

The external manual water tank places the position of the water replenishment box outside the door body, which solves the problem of poor taste and easy burns caused by the frequent opening of the door body.

The operation is also quite simple, pressing a key on the operation screen, the water tank will slide out on its own, such a design can make the water tank in the case of long-term use will not appear loose or unstable, to ensure the overall service life of the steaming oven.

<h1>04. Difficulty of cleaning</h1>

<h1>(1) Liner material</h1>

As mentioned earlier, purely from the material point of view, enamel is resistant to high temperature and easy to clean, is the best choice for steaming ovens, but if the enamel process is not up to standard, in the steaming environment, the water molecules in the steam will penetrate into the interior of the enamel, and long-term erosion will lead to metal rust and even perforation inside the enamel to cause safety hazards, so the general enamel material is only used in imported high-end steam ovens before.

However, with the unremitting efforts of independent brands, this technical problem has finally been overcome, and now the enamel liner has gradually appeared on domestic models. Taking the obsidian enamel liner used in Midea A8 as an example, it efficiently concentrates heat energy, reduces heat loss, helps the inner cavity to quickly reach the ideal temperature, and forms a stable temperature field.

Compared with stainless steel, it can be cleaned by carbonizing residual oil at high temperatures.

In the past, we used to bake sweet potato roast chicken in ordinary ovens, sweet potato juice, roast chicken juice dripped on the cavity, it was difficult to wipe clean, used a lot of strong decontamination artifacts, laborious and time-consuming.

Now it is much more worry-free, the enamel cavity is not only easy to clean, but also resistant to scratches, not afraid of the brushing of the wire ball, the quality strength is hard enough.

<h1>(2) Detachable design</h1>

The door panel adopts damping hinge and has been widened and thickened, which is more stable to use, and will not deform and fall off for long-term use, and have a longer service life.

Can be stopped at any angle, the maximum opening degree is 90°, the customer experience is better.

Insulated black steel tempered glass can also be disassembled for individual cleaning.

Compared with previous years, the current steaming oven is simply 0 threshold, especially our domestic brand, high-brightness LCD screen display + Chinese character logo + icon indication, it can be said that it is very friendly.

Under normal circumstances, the machine will have built-in presets of some cooking programs, which can be used with one click, such as midea A8, which has a built-in 18-channel local menu.

In addition, A8 can also connect to the Mercure app to remotely warm up, monitor, view recipes and other operations.

I have to say that this app is the best one in the steam oven I have been in contact with so far, and the online recipes are not only varied, updated in a timely manner;

More conveniently, after selecting the menu, you can choose "one-click cooking", which directly bypasses the cumbersome settings and is quite smart.

Moreover, you can also personalize more parameters of the machine through the app, which is more simple and clear in the app than the fuselage operation, and it is more labor-saving without bending down.

Even if it is a small white, according to the recipe step by step to do it, the probability of overturning is not large, the following picture is the first time I made the chiffon cake, I feel very good.

This is also the reason why it is said that "if a worker wants to do a good job, he must first use it."

The first time you make a pizza, try to save trouble buying ready-made pastry, thaw, squeeze in salad dressing, sprinkle with mozzarella cheese, top with prepared fruit grains, and finally sprinkle a layer of cheese on the surface of the pizza.

Put in the preheated machine, choose 220 ° C, 20min, time to there will be beep prompts, open the box to take out, it looks evenly on the fire, not burned, the taste is fresh and tender, for the first attempt, the sense of achievement is good. In total, it takes no more than 40 minutes to DIY a fruit pizza at home, and it turns out that baking is not as difficult as you think.

As for steaming, it is simpler, basically putting the seasonings in place, putting them in and taking them out, almost zero overturning.

Compared with a few years ago, the optional steaming ovens on the market are now much richer, and the price has dropped from the high five figures to now only three or four thousand yuan to buy a steaming oven with reliable brand quality and performance. If you love food and are intoxicated with cooking, you may wish to set aside a steamer oven in the 0.1 m³ place, I believe you should not regret it.