Advice on using steam for basic baking

So far my standard baking with or without Convection has been fine with the new oven. I fully appreciate the benefit of using steam when baking breads. However, I am asking for advice on using steam for more standard baking.

Will I benefit in using steam (and how much) for things like cookies and banana bread?

I expect some benefits in using steam for meals with meats. Any recommendations on how much steam to use? Maybe based on weight?

Thanks for any advice.

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This is a great resource! Why Steam? - Anova Culinary

The best, fluffiest NY cheesecake I ever baked was done at 75% steam. So yeah, definitely worthwhile experimenting with steam.

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Experiment yes, but not with cookies and quick breads that require dry heat.

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