I'm embarrassed to ask this but: We got a Wolf convection steam oven and love it for steaming veggies (much better than on stove top), but that's all we've been using it for. The directions are terrible, and I can't find anything on the internet that answers these questions: If I want to reheat food that I have frozen in Tupperware (that I would normally microwave), do I have to take it out before putting it in the steam oven? If it's say, a chicken in sauce dish and I have to take it out of the container, can I just put it on a plate with no cover, and then into the steam oven? Can I steam raw veggies on a different rack in the steam oven while refreshing the chicken? What about leftovers I got from a restaurant in a styroform container that's wrapped in tin foil? Can I put the whole container in to refresh in a couple of days? If so, do I need to remove the tin foil? Is there a very basic instruction book/video I can watch?

Thanks!

I'd research other brands--I think Wolf, Sub-Zero and even Viking are overpriced and under quality--I have a Wolfe oven and Viking cooktop and if they weren't so expensive I'd replace them with another brand! I personally would love a Blue Star cooktop and a French door type oven. I don't have steam but I do have an oven warmer that is basically a very expensive storage drawer. If you do a LOT of steaming then it might be worth it. Maybe check out Gaggenau but I heard they were bought out by a lesser quality company. Miele? Bosch?