Method for cooking food using steam

Abstract

A method of cooking food, such as fish and vegetables, using steam during a cooking cycle comprises a preheating step where the cavity is heated toward a cooking temperature and a cooking step where the cavity is maintained at the cooking temperature. The preheating step comprises a dry preheating step where no steam is introduced into the cooking cavity and a steam preheating step where steam is introduced into the cavity.

1 . A method of cooking food using steam during a cooking cycle with a cooking time in an automated household oven with a cooking cavity, a heating system for heating the cooking cavity, and a steam system for introducing steam into the cooking cavity, the method comprising: 
 a preheating step where the cavity is heated toward a cooking temperature and comprising:    a dry preheating step where no steam is introduced into the cooking cavity; and    a steam preheating step where steam is introduced into the cavity; and    a cooking step where the cavity is maintained at the cooking temperature.    
   
   
       2 . The method according to  claim 1 , wherein the steam is introduced into the cavity at the beginning of the steam preheating step.  
   
   
       3 . The method according to  claim 1 , wherein the dry preheating step comprises heating the cavity to a first temperature.  
   
   
       4 . The method according to  claim 3 , wherein the first temperature is about the boiling point of water.  
   
   
       5 . The method according to  claim 3 , wherein the steam preheating step further comprises heating the cavity from the first temperature to the second temperature.  
   
   
       6 . The method according to  claim 5 , wherein the second temperature is the cooking temperature.  
   
   
       7 . The method according to  claim 6 , wherein the cooking temperature is in a range of about 280° F. to about 350° F.  
   
   
       8 . The method according to  claim 7 , wherein the cooking temperature is about 340° F.  
   
   
       9 . The method according to  claim 6 , wherein the cooking temperature is in a range of about 300° F. to about 390° F.  
   
   
       10 . The method according to  claim 9 , wherein the cooking temperature is about 340° F.  
   
   
       11 . The method according to  claim 1 , wherein the cooking step comprises introducing steam into the cavity.  
   
   
       12 . The method according to  claim 11 , wherein the introduction of steam during the cooking step is a continuation of the introduction of steam during the steam preheating step.  
   
   
       13 . The method according to  claim 11 , wherein the cooking step further comprises ceasing the introduction of steam before the end of the cooking step.  
   
   
       14 . The method according to  claim 1 , wherein the introduction of steam has a duration in a range of about 20-40% of the cooking time.  
   
   
       15 . The method according to  claim 14 , wherein a duty cycle of a boiler for the steam system is in a range of about 50% to about 100% during the introduction of steam.  
   
   
       16 . The method according to  claim 15 , wherein the duty cycle of the boiler for the steam system is about 100% during the introduction of steam.  
   
   
       17 . The method according to  claim 15 , wherein the duty cycle of the boiler for the steam system is about 50% during the introduction of steam.  
   
   
       18 . The method according to  claim 1 , wherein the introduction of steam has a duration in a range of about 30-80% of the cooking time.  
   
   
       19 . The method according to  claim 18 , wherein a duty cycle of a boiler for the steam system is about 100% during the introduction of steam.  
   
   
       20 . The method according to  claim 1 , wherein a duty cycle of a boiler for the steam system is in a range of about 50% to about 100% during the introduction of steam.  
   
   
       21 . The method according to  claim 1 , wherein a duty cycle of an upper heating element for creating top heat and a duty cycle of a lower heating element for creating bottom heat are about 100% during the preheating step.  
   
   
       22 . The method according to  claim 21 , wherein the cooking step comprises reducing at least one of the top heat and bottom heat.  
   
   
       23 . The method according to  claim 22 , wherein the cooking step further comprises reducing both of the top heat and bottom heat.  
   
   
       24 . The method according to  claim 1 , wherein the food is in the cavity during the steam preheating step.  
   
   
       25 . The method according to  claim 24 , wherein the food is in the cavity during the dry preheating step.  
   
   
       26 . The method according to  claim 1 , wherein the steam preheating step is after the dry preheating step.  
   
   
       27 . The method according to  claim 1 , wherein the steam preheating step is longer than the dry preheating step.