Whenever I mention Roasting food in a Steam Oven I get the same response:
“Isn’t it going to be gray and wet?”
Food would have that appearance if you are poaching in Steam Mode but when you combine with Convection, the oven temperature is set high enough to Brown the food that you are cooking. The bursts of steam help retain moisture to the food so that it doesn’t loose as much volume as when traditionally cooking in a Dry Heat Oven.
The increase of humidity in the oven also helps speed up the cooking time.
I recommend keeping your temperature the same as the recipe but reduce the time by 25-30%.
Remember to cut your vegetables in similar sizes, although softer vegetables should be cut larger than dense ones to produce even results. If softer vegetables are cooking too much, add a bit of vegetable stock or wine to the pan.
In this recipe I cooked the vegetables on the pan that came with the Steam Oven. You can also cook on a pan on the rack set into the oven. Metal will produce different results than Glass cookware.
If you have a 1/4 size sheet pan that is thick such as a USA Pan, the pan helps produce nice browning and crispiness. Also, it won’t bend like an aluminum pan and cleans up very easily.
Enjoy!
