Steam or convection cooking? With the Panasonic’s Cubie, you don’t have to overthink, just enjoy both!
In fact, your dining table is bound to be laden with healthier, delicious dishes for your family’s enjoyment when you have the Convection Steam Oven to work within the kitchen.
One of the great features the big Cubie Oven (NU-SC300BMPQ) boasts a new double boiler technology that produces “Superheated Steam”.
This is made up of invisible water molecules that are heated to a high temperature, then heated again by another heat source which changes it to Superheated Steam – 26 times hotter than just hot air!
At a temperature exceeding 100°C, it can bake and cook food to a golden finish. In a nutshell, cooking becomes quicker, and your dishes healthier and more delicious!
You’ll have probably heard by now that the big Cubie Oven comes with several functions including Steam, Healthy Steam, Stew, Grill, Convection and Fermentation, so you can showcase your master chef talents with just one oven!
The Healthy Steam function is bound to become your favourite quickly because it cooks food fast while locking in flavours and nutrients, thanks to three high-temperature settings, making it simple to turn basic ingredients into nutritious, scrumptious meals.
The Cubie lets you choose from various steam menus – slow, med-temp and healthy steam – so you can get the right temperature to ensure your food is cooked not just well but safely and without sacrificing nutritional values.
Steaming is, after all, one of the healthiest ways of cooking. Steaming vegetables such as cauliflower, carrots, broccoli, spinach, asparagus, even potatoes, allows them to retain all their vitamins and minerals, as opposed to boiling.
In fact, healthy steaming allows veggies to retain much of their colour, taste and juices as well. Even your children will relish the tasty goodness of these veggies.
Steaming also helps to lower cholesterol. High cholesterol is a major risk factor for heart disease which is prevalent in Malaysia, and controlling your diet is a great way to keep cholesterol in check.
Healthy steaming removes fat from red meat (unlike baking or frying where the fats are retained in the meat). What’s more is that when you steam, you don’t need to add any cooking oil! Say goodbye to layers of oil that spoil the freshness and original taste of your food.
Needless to say steaming is also a quick and easy way to cook. You can even stack your food – the big Cubie Oven sports a large cavity that can hold up to 30 litres so it is large enough for two layers of steam cooking – and save time and money.
And with no oil or smoke filling up your kitchen, cleaning up will now be a breeze.
Gluten-Free Cauliflower Crust Pizza
Cubie function: Healthy Steam, Convection
Preparation time: 20 mins
Cooking time: 40 mins
400g cauliflower, cut into florets
½ tsp salt
½ tsp garlic powder
60g cheddar cheese
¼ cup tomato puree
1 tsp garlic, finely chopped
¼ tsp dried Italian herbs
1 tbsp olive oil
½ tsp sugar
¼ tsp salt
Shredded mozzarella cheese, tomato, black olives, cheddar cheese slices, carrot, radish, cucumber
Tip: After the pizzas have been baked, let the kids decorate their own pizzas with fresh toppings for added fun!
1. Steam cauliflower florets on Healthy Steam mode at 120°C for 10 mins. Transfer to a food processor and pulse to a rice-like texture.
2. Squeeze out water from the cauliflower rice using a muslin/cheese cloth.
3. Remove cauliflower pulp and add salt, garlic powder, egg and cheddar cheese. Stir well.
4. Split mixture into small portions and shape into round pizza bases. Bake on Convection (with preheat) mode at 180°C for 15-20 mins until bases are almost dry.
5. Mix sauce ingredients together. Spread on the cauliflower pizza bases.
6. Top with mozzarella cheese and bake on Convection (with preheat mode) at 180°C for 10 mins. Decorate with the remaining toppings as desired.
Soft & Fluffy Cartoon Pumpkin Bao
Cubie function: Healthy Steam, Convection, Steam-Med
Preparation time: 2 hours
Cooking time: 15 mins
Makes: 8 pieces
60g caster sugar
1½ tsp instant yeast
320g bao flour
1 tsp double action baking powder
20g vegetable oil
25g brown sugar
Cocoa powder for decoration
Few drops of water
1. Make the pumpkin filling by roasting 450g of pumpkin on Convection (with preheat) mode at 200°C for 15 mins until soft. Mash pumpkin into puree and weigh out 400g. Mix with brown sugar and set aside.
2. Make the pumpkin dough by steaming 160g pumpkin on Healthy Steam mode at 120°C for 15 mins or until soft. Mash pumpkin into puree and weigh out 160g. Knead all the ingredients together until smooth and elastic.
3. Place dough into a bowl and ferment on Convection (with preheat) mode at 40°C for 45 mins. At the beginning of fermentation, insert steam shot for 2 mins.
4. Divide dough into nine portions (eight portions for the heads and one portion for the ears, eyes, eyebrows and mouths. Round the portioned dough pieces and leave to rest for 10 mins.
5. For each main piece of dough, with the seam side facing up, flatten the dough into roughly 10cm diameter with the centre part thicker.
6. Place pumpkin filling (about 2 tsp) in the centre of the dough. Wrap dough and seal tightly.
7. Use 4/5 from the remaining dough to make into 16 small rounds for the ears of the character.
8. For the remaining 1/5 of the dough, add sufficient cocoa powder and a few drops of water until a brown dough is formed. Shape dough into the eyes, brows, nose and mouth of the character. Attach the pieces to the head.
9. Ferment dough on Convection (with preheat) mode at 40°C for 20-30 mins. At the beginning of fermentation insert steam shot for 2 mins.
10. Once fermented, cook baos on Steam-Med mode for 15 mins or until done. Serve warm.