This is week three of our new Sunday recipe articles. As we said, testing new appliances with real recipes is the best way to see how they perform.
Today, we will be using the Gaggenau steam oven. Designed by Bang & Olufsen, Gaggenau is the most unique looking appliance in the industry with its retro industrial stainless steel look.
The Gaggenau steam oven has the most functions on the market. However, other brands like Miele and Wolf are easier to use. You can do more with a Gaggenau. We can show you if you are in the Boston/MetroWest area.
Steam is the healthiest way to cook. You are adding moisture and not cooking out the nutrients. We talk at length about steam cooking and the different brands in our Speed and Steam Buying Guide.
Gaggenau BS484610 (combi-steam) - $7,999
- 30" Combi-Steam Oven with 1.7 cu. ft. Capacity
- 5 Humidity Levels
- Meat Probe
- Handleless Side Swing Door
- Connects directly to home plumbing
- Handle-less door with automatic door opening feature
- Convection from 85°F - 450°F at variable humidity levels
- Electronic precision temperature control from 85°F - 450° with automatic boiling point detection
- 14 Cooking modes
- Removable Meat Probe with automatic shutoff function
- Side-opening door opens up to 180° angle.
- Option to save individual recipes (including meat probe).
- Actual temperature display
The Gaggenau steam oven is a favorite because of its precision and adjustability. In the following recipe, we were able to steam this super healthy chicken dish at approximately 220˚F with 80% steam.
We didn’t want to add full steam to retain some of the crunch that fresh fennel provides and to not dilute the wine and stock in the pan with excess water. Gaggenau gives that cooking flexibility.
Chicken with Fennel and Slow Roasted Tomatoes
- 1 Fennel bulb, sliced
- 2- 6 oz. Chicken breasts, boneless, skinless
- 2 Garlic cloves, chopped
- ½ tsp. Salt
- ¼ tsp. Freshly ground pepper
- 1 Tbsp. Oregano, fresh, chopped
- 4 oz. Davinia tomatoes, or any oil-cured tomatoes, quartered
- ¼ cup White wine
- ½ cup Chicken stock
- 3 Basil leaves, medium
- Optional Fennel Fronds, for garnish
- Balsamic glaze, as needed
Method of Preparation:
- Preheat steam oven to 212˚F. Spread half of the fennel out on a solid steam tray; save the remaining half for the top. Slice chicken in half, lengthwise then in half widthwise and layer the chicken over the fennel slices. Top with the remaining fennel slices then sprinkle the garlic over the chicken and season with the salt, pepper and oregano. Top with the tomatoes then pour the wine and stock into the pan. Steam for 12-14 minutes depending on the thickness of the chicken breasts.
- Remove the chicken from the oven and temp to make sure chicken has reached 165˚F; let cool for 5 minutes. Slice basil leaves and sprinkle over the top of the chicken.
- To serve, layer fennel, tomatoes, chicken and fennel fronds onto a plate and drizzle with the balsamic glaze.
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A Note About Pricing