Is steam oven/combi oven worth it? I wondered since seeing them on numerous cooking channels. This is a review video for combi oven by F.BLUMLEIN. ([ Ссылка ])

** original brand appear discontinued, try similar products:
Panasonic: [ Ссылка ]
FOTILE:[ Ссылка ]
Cusinart: [ Ссылка ]

I tested the steam strength with meal-prep flan, the steam-broil feature with skin-on branzino, and the proofing & steam baking features with pizza dough bread.
Bread-making was the primary attraction of a combi oven for me. To simplify the test, I wanted to use a very 'standardized' dough for control. If you ever wondered, 'can you make bread from store-bought pizza dough?' - the answer is yes! Any dough with 60+ percent hydration is good for bread. With good proofing & steam-baking, you can get very good artisan bread from $1 pizza dough. You can calculate your pizza dough's hydration percent from the nutritional fact label to be sure.
The steam-broiling feature was a pleasant eye-opener for fish and roasted vegetables. It is very nice for getting the caramelization without the water loss. I enjoyed it not just for the branzino, but also for roasted beets and potatoes.
The bulk flan is a quadrupled recipe from my stove-top flan([ Ссылка ]), which makes single-serves for two. It has become a family favorite, and it was nice to be able to make a week's supply in 15min. At 70 calories per serving for the custard (100 calories with the caramel sauce), it makes for a really nice light summer dessert.
As far as kitchen appliance goes, this is on the expensive side. If you're thinking about upgrading your steamer or toaster oven, and have been eyeing premium brands like Breville, this would make a strong competitor for that. It would also make a wonderful gift - the kind of stuff that people have a hard time buying, but would use almost daily if gifted one. Kinda like a good espresso maker.
I hope the visual demo helps answering some of your questions. More product information can be found on manufacturer's website: [ Ссылка ]

00:00 Introduction
00:18 Test Steaming Evenness - Silky Flan
01:50 Steam Result
01:57 Test Steam Roasting Combo - Crispy Skinned Branzino
02:38 Steam Broil Result
03:04 Pizza Dough Bread (Prep & Hydration % Calculation)
03:32 Shaping the bread dough
03:58 Test Steam Oven Proofing Features
04:30 Test Steam Baking Bread
04:48 Result: Bread Baked with Steam
05:45 Review: Pros & Cons, Worth-It? Verdict

Recipes:

Bulk Silky Flan (makes 10 yogurt-sized jars):
2 1/2 cup milk
4 eggs
1/2 cup sugar
steam for 12~15 min

Branzino:
2 fillets, thawed if frozen
olive oil to prevent sticking
salt to taste
steam-broil at 360F for 10~12 min

Pizza Dough Bread:
1lb pizza dough
proof at 105F for ~1hr, or until dough is 50% bigger in size
Bake with steam at 450F for 35~45 min, until crust is darkened to your liking.

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