Help! Steam Oven?

I have in hand a recipe I very much wish to try. The problem is that it calls for cooking in a steam oven at 95 C./200 F. for a certain time.

The problem - I have had zero experience with steam ovens and no idea if a recipe intended for them can be done in a regular oven, or what temperature/time would be an equivalent.

I found an equivalency formula for relating convection oven recipes to regular oven (Multiply the cook time by 1.15, Multiply the heat by 1.15) and wondered if such a formula exist for steam to conventional.....

On a quick look around... the best advice is that you can make a regular oven act like a steam oven by placing a reservoir of water on the floor of the oven and let it get hot enough to boil.

[Robin Garr]

On a quick look around... the best advice is that you can make a regular oven act like a steam oven by placing a reservoir of water on the floor of the oven and let it get hot enough to boil.

That's a standard technique for baguettes and other Euro-style breads, as I expect you know, Jeff. You can speed it up further by pouring a teakettle full of boiling water into the pan.

Thanks guys!

On a quick look around... the best advice is that you can make a regular oven act like a steam oven by placing a reservoir of water on the floor of the oven and let it get hot enough to boil.

That's a standard technique for baguettes and other Euro-style breads, as I expect you know, Jeff. You can speed it up further by pouring a teakettle full of boiling water into the pan.

Yes, most of the talk about steam ovens is by bread bakers.