Holiday guide · From the manufacturers
Holiday cooking in a steam oven
Turkey, ham, the leftovers, rolls and a Christmas pudding. Settings differ by brand, so each one below is the manufacturer's own, labeled and linked. Where a brand's recipe stops short of USDA's safe temperature, we say so.
Safe temperatures (USDA)
- Turkey:
- 165°F, checked in the innermost thigh and wing and the thickest part of the breast. For best safety USDA suggests cooking stuffing outside the bird. USDA →
- Fully cooked ham:
- 140°F for a cooked ham packaged in a USDA-inspected plant; 165°F for leftover or repackaged cooked ham. USDA →
- Leftovers:
- 165°F. Bring gravy to a rolling boil on the stove. USDA →
A probe or instant-read thermometer is the only way to know. Steam cooks faster than people expect.
Turkey
Size is the first question. Miele says its Combi-Steam XL takes up to a 15 lb unstuffed turkey and the XXL up to 26 lb. Steam & Bake writes its turkey recipe for a 9 lb bird, which it says fits most compact steam ovens. With a countertop oven, measure the inside before you buy the bird; Anova's recipe below uses a turkey breast.
Convection Bake 325°F with the probe set to 165°F, on the bottom runner. About 2 hours for up to 15 lb (XL), about 2½ hours for up to 26 lb (XXL), unstuffed.
Source: Miele Perfect Thanksgiving Turkey Guide (PDF)Convection + 30% Humidity. Preheat to 425°F, roast 15 minutes, then lower to 325°F. Probe in the thickest part of the breast set to 165°F. Turkey on a rack in the unperforated container, on the bottom rails. Gaggenau does not recommend stuffing.
Source: Gaggenau roast turkey recipe card (PDF)Convection Humid at 350°F. With a probe, insert it horizontally into the thickest part of the thigh and set it to 180°F. Skip the cooking bag: Wolf says it blocks the steam.
Source: Wolf holiday cooking tipsFor a frozen bone-in breast: 335°F with steam off for 1 hour 5 minutes to thaw, then 335°F at 80% steam with the probe set to 165°F. Anova also has a whole-turkey recipe, but it pulls the breast at 150°F, below USDA's 165°F.
Source: Anova: frozen bone-in turkey breastA steam phase, then a roasting phase at 350°F. Steam & Bake pulls the turkey at 163–169°F in the thickest part; USDA's minimum is 165°F, so aim for the top of that range.
Source: Steam & Bake: turkey in a steam ovenHam
A fully cooked ham only needs reheating, and steam keeps it from drying out. Heat it to USDA's 140°F.
80% Humidity at 300°F, ham on a rack in the solid tray, glazing and basting at 30, 60 and 80 minutes. Then 30% Humidity at 375°F for 15–20 minutes until the glaze caramelizes. Loosely cover a sliced ham with foil.
Source: Gaggenau baked ham recipe (PDF)Anova's steam-baked ham is a multi-stage recipe ending at 315°F with 80% and then 40% steam to set the glaze; follow the recipe for the stages.
Source: Anova: steam-baked hamReheating the leftovers
This is where a steam oven beats the microwave: turkey and stuffing come back moist. Reheat to 165°F, and leave food uncovered so the steam can reach it.
About 10 minutes at 250°F for a plated meal; about 5 minutes at 360°F for baked goods such as rolls.
Source: Gaggenau combi-steam basics (PDF)Bake Steam at 250°F, leftovers uncovered on the middle rack, for about 20 minutes.
Source: Cuisinart CSO-300N1 booklet (PDF)Reheat stuffing at 300°F with 30% steam for 8 to 10 minutes.
Source: Anova: steam-baked stuffingDinner rolls
Steam in the first minutes of baking lets rolls rise fully before the crust sets.
375°F at 100% steam for 5 minutes, then steam off at 375°F for about 8 minutes more.
Source: Anova: steam-baked dinner rollsGaggenau's general rule: use 30% humidity when baking breads.
Source: Gaggenau combi-steam basics (PDF)Christmas pudding
A steam oven replaces hours of watching a pot on the stove. On a non-plumbed oven, expect to refill the water tank during a long steam.
100°C (212°F) for 6 hours in a 1.2 L basin covered with greaseproof paper and foil. To serve, reheat at 100°C for 60–90 minutes.
Source: Miele UK: Christmas pudding212°F, steam only at 100% humidity, for 6 hours for a 1.2 L bowl. Small half-cup moulds take about 1½ hours and reheat in about 30 minutes.
Source: Steam & Bake: Christmas puddingTamales
A Christmas tradition in many homes, and a steam oven handles a big batch without topping up a pot.
Steamed turkey tamales (a good use for leftover turkey): 212°F at 100% steam for 1 hour 15 minutes, until the masa separates easily from the husk.
Source: Anova: steamed turkey tamalesPrime rib
Low-temperature steam cooks a rib roast evenly edge to edge; a short, hot sear finishes it.
Sous Vide mode at 152°F with 100% steam, probe set to 132°F. Then sear at 475°F with steam off for about 7 minutes. For rare, Anova sets the oven to 144°F and the probe to 122°F.
Source: Anova: perfect prime rib roastFor the holiday kitchen
A Christmas cookbook written for steam ovens, and a thermometer, since every recipe above ends with a temperature. Affiliate links, at no cost to you.
The same author's 40-plus festive recipes for combi steam ovens, from breakfast to canapés and the main event.
View on Amazon · ~$19
The reference instant-read. Worth it once you are using low-temperature steam and sous-vide modes.
View on Amazon · ~$125
Steam cooks faster than you expect. A one-second probe stops you overcooking fish and chicken while you learn.
View on Amazon · ~$15
Miele's manual recommends perforated containers so steam reaches food from all sides. A 1/3 pan is about 12.75 x 6.9 in; check your oven's interior before buying.
View on Amazon · ~$50