Here is Felix himself demonstrating how to do the amazing 'Ice cream encased in crispy pastry' - page 154 in the Combi Steam recipe book. He made this for us at a demonstration and it was truly divine. 

Here is Felix with an overview of the functions of the Combi Steam oven - a really good introduction to the scope of the oven.

Felix again cooking a beautiful roast pork with crackling in a Combair oven.

Tips on Steaming and Regeneration

Tips on Steaming and Regeneration 
(re-heating of pre cooked food)

Using steam and regeneration, you can use the whole oven space and multiple shelf levels, as long as the steam can circulate around the product. Cooking times remain the same for one or full oven, regardless of varying food quantities. The times below are indicative to VZUG Steamer Ovens and Combi Steamers only, and can slightly vary depending on personal preferences.

Rice – white                             100’C Steam (1:1 rice + liquid) 30 mins

Rice brown                               100’C steam (1:1 rice + liquid) 50 mins

Polenta                                    100’C steam 1:3 polenta + fluid (stock,milk,cream)45 mins

Salmon 200g                            80’C steam  7 mins for medium

White fish 200g                         80’C steam  9 mins for well done

Prawn cutlets                            80’C steam  4 minutes *

Scallops                                   80’C steam  3 mins

Asparagus                                100’C steam  2 mins

Broccolini                                 100’C steam  4 minutes

Carrots cut 1cm thick slices         100’C steam  6 mins

Zucchini slices                           100’C steam  4 mins

Chickpeas after soaking              100’C steam 60 mins

Lentils (1:1 water)                     100’C steam  40 mins

Corn cobs                                100’C steam  5 mins *

Beef eye fillet wrapped in herbs   100’C steam 30 mins for medium

Chicken breast marinated           95’C steam  12 mins

Poached apple slices                  100’C steam  10 mins

Peach halves                            100’C steam  5 mins

Bread – defrosting                     regeneration 150’C 15 mins, let cool 
                                             5-10 mins

Bread – refreshing                    regeneration 150’C 7-9 mins, let cool 5 mins

Bread Rolls – defrosting              regeneration 150’C 9 mins. Preheat oven 
                                              4 mins

Dried Fruit – soften                   100’C steam 10 mins

Boiled eggs                              100’C steam (hard) 18 mins (soft) 6 mins

Defrost chicken breast               40’C steam, 20 mins

Reheating cooked meat              80-90’C steam 10-12 mins

Preserving Fruit                        90’C steam 25-30mins

Liquefy honey                           50’C steam 45-60 mins

Make yoghurt                           40’C steam 8 hours

Peeling tomatoes and peaches     100’C steam 3-5 mins

Butter, soft                              cut butter in cubes 40’C steam 4-6 mins

Butter, melted                          cut butter in cubes 40’C steam 5-10 mins

Melting chocolate                       60’C steam 5-10 mins

Melting gelatine                         80’C steam 3-4 mins

Hot dogs, Saveloys                    90’C steam 10-15 mins

Thanks to Felix from VZUG

Rhubarb Cake - 
Hot Air Humid 160'C either CombiSteam or Combair

I have made a lot of cakes in my time and this one is my all time favourite for flavour, texture and ease of making.

Prep time - 20 mins
Cooking time 45-50 mins

125g butter softened
1 1/2 cups of firmly packed brown sugar
1 egg
2 cups plain flour
1 tsp baking soda
250g sour cream
2 cups rhubarb cut into 2cm pieces

TOPPING
1/2 cup sugar
1/2 cup chopped nuts (I like pistachios if I have them)
1 Tbsp melted butter
1 tsp cinnamon or mixed spice (I prefer the full flavour of mixed spice)

Preheat oven on Hot Air Humid setting to 160'C (4-5 mins is all it takes)
Grease and line a 23cm round tin
Cream butter and sugar
Beat in egg
Sift flour and baking soda together and fold in alternately with the sour cream
Stir in rhubarb
Spread mixture evenly in tin
Sprinkle over combined topping ingredients and bake for 45-50 mins or until skewer comes out clean near centre of cake.
Serve warm or cold with "moosh moosh"

Moosh Moosh - is equal parts of stiff whipped cream and plain yoghurt (I use light greek style yoghurt) and a little honey to taste. Whip the cream first, then gently fold in the yoghurt and honey (red gum honey from Woolworths is fabulous)
This makes a great dessert on its own ( serve and present in a glass like chocolate mousse ) by folding through- but not mixing in, after the honey your choice of puréed fruit- or you could layer it or heap it on top. We love it with passionfruit and/or mango. Woolworths do a passionfruit/mango sauce (found in the topping section) which is a very acceptable standby when fresh is not available.

I really want to try this recipe using other types of fruit like apples, pears, plums, apricots .... but I so love rhubarb that I give in at the last minute!
Please someone, give it a go and let me know what you think.
This cake could be made without the topping if you are short of time but for wow factor, go with it and you will not be disappointed.

Hot Air Humid is definitely the best setting for cakes and 160'C is the best temperature in my experience. At the last cooking demonstration another participant and I agreed that using the automatic baking selection (eg R33 in Combair) gave a really poor result with cakes being way overcooked. 
I tend to use the Combisteam oven for all cakes as I don't need all the space of a regular oven (except for my traditional fruit cake - recipe to come). However, next time I need to do 2 cakes at once I want to do the same cake in each oven at the same setting to see if there is any difference in the finished product.
If you are new to Vzug ovens, when using standard recipes for cakes, always lower the recommended cooking temperature by 20'C and this will usually cook in the recommended time given with a superior result by using Hot Air Humid.

             

MARINATED STEAMED GREEN PRAWNS - steam oven

Serves 4 as an entree

1 kg Australian Green Banana Prawns - peeled and deveined (any type will do)
to give approx 500g prawn meat

Marinade

2 Cloves garlic crushed

¼ tsp dried chilli flakes (or fresh to taste)

½ tsp oregano fresh, chopped (or dried)

1 Tbsp light soy sauce

50 ml water

Preparation

Process marinade in food processor or mix together

Marinate prawns for at least 2 hours or overnight even better

Steam at 80c for 5 mins (perforated tray lined with baking paper) Level 2

Serve on a green garden salad or as finger food

These prawns will be firm and crunchy and full of flavour. Try this cooking time first and if you like them a little more cooked, adjust no more than a minute at a time.

Thank you to Felix the VZUG chef who served us this dish at a demonstration in Hobart.