Combi Steam

Whether you have a love of experimenting with cooking or are just happy to serve up a good meal to the family, a combi-steam oven is going to give you the results you have been looking for.

Very few of us have had the luxury of cooking with combi-steam unlike the vast majority of chefs and professional cooks. Combi-Steam has been used in professional kitchens for a long time. The secret to juicy, perfectly cooked meats, flavoursome vegetables and puffy pastries is now available to you in your home.

A Combi-Steam oven doesn’t mean you have to re-learn all your favourite recipes, it simply means the results will be better! The Sunday roast will have the whole family lining up for seconds.


Conventional Cooking v Steel Combi-Steam Cooking

When cooking in a conventional oven, the air is hot and dry, What this means to food is that while cooking the dry heat is drawing out moisture from the food. When moisture is removed, flavour, nutrients and vitamins are also removed.

When using the Steel Combi-Steam, the oven maintains 100% humidity in the air so does not draw out moisture from the dishes you are cooking.

For example, when cooking a 1kg piece of beef, a dry oven will remove approximately 38% of the weight (moisture, vitamins and minerals) from the meat. The Steel Combi-Steam oven will remove only 15% meaning more flavour and nutrients are retained. Combi-Steam will also save you time. Where the beef would take 90 minutes in a standard oven, the Steel Combi-Steam will produce amazing results in only 70 minutes.

Roasted Lamb w/ Ratatouille

Serves 4



4 x 175g lamb rump steaks

2 tablespoons vegetable oil

Salt and freshly ground black


2 sprigs fresh rosemary


75ml extra virgin olive oil

1 red onion, peeled and diced

1 garlic clove, peeled and


3 medium zucchini, diced to

1.5cm squares

2 sprigs fresh rosemary

1 eggplant, diced to 1.5cm


4-6 plum tomatoes, purèed,

strained through a sieve

24 cherry tomatoes, halved

2 tablespoons red wine vinegar

Salt and freshly ground black



 Roasted Lamb w/ Ratatouille1. Preheat the oven to Fan Assisted Steam 200ºC.

2. Rub the lamb rump steaks with virgin olive oil and season with salt and freshly ground black pepper.

3. Heat an ovenproof frying pan until hot and fry the lamb rump steaks for 1-2 minutes on each side, until browned all over. Add the rosemary to the pan and transfer to the oven for 6-8 minutes (for medium) or until cooked to your liking. Remove the pan from the oven and set aside the lamb to rest in a warm place for 10 minutes.

4. Meanwhile, for the ratatouille, heat the oil in a frying pan on medium heat and fry the diced onion and garlic for 4-5 minutes, or until softened. Increase to high heat and add the diced zucchini, rosemary, eggplant and cool for a further 5 minutes, then add the cherry tomatoes and vinegar. Season, to taste with salt and freshly ground black pepper.

5. To serve, slice the lamb steak, spoon some ratatouille onto each serving plate and top with the sliced lamb rump steak.