Method for cooking food using steam

Patent metadata

Field	Value
Publication number	US-10123556-B2
Application number	US-201414225657-A
Country	US
Kind code	B2
Filing date	Mar 26, 2014
Priority date	May 6, 2005
Publication date	Nov 13, 2018
Grant date	Nov 13, 2018

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.

First claim

What is claimed is:

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 cooking cavity is heated toward a cooking temperature, which is greater than the boiling point of water and comprising:
a dry preheating step where heat is supplied to the cooking cavity from the heating system to raise an air temperature in the cooking cavity to a first temperature, which is greater than or equal to the boiling point of water, without the introduction of steam into the cooking cavity; and
a steam preheating step where heat is supplied to the cooking cavity to increase the air temperature in the cooking cavity from the first temperature to the cooking temperature, which is greater than the first temperature, with the introduction of steam into the cooking cavity; and

a cooking step where the cooking cavity is maintained at the cooking temperature.

2. The method according to claim 1 , wherein the steam is introduced into the cooking cavity at the beginning of the steam preheating step.

3. The method according to claim 1 , wherein the cooking temperature is in a range of about 280° F. to about 350° F.

4. The method according to claim 1 , wherein the cooking temperature is about 340° F.

5. The method according to claim 1 , wherein the cooking temperature is in a range of about 300° F. to about 390° F.

6. The method according to claim 1 , wherein the cooking step comprises introducing steam into the cooking cavity.

7. The method according to claim 6 , wherein the introduction of steam during the cooking step is a continuation of the introduction of steam during the steam preheating step.

8. The method according to claim 6 , wherein the cooking step further comprises ceasing the introduction of steam before the end of the cooking step.

9. 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.

10. The method according to claim 9 , 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.

11. The method according to claim 10 , wherein the duty cycle of the boiler for the steam system is about 100% during the introduction of steam.

12. The method according to claim 10 , wherein the duty cycle of the boiler for the steam system is about 50% during the introduction of steam.

13. 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.

14. The method according to claim 13 , wherein a duty cycle of a boiler for the steam system is about 100% during the introduction of steam.

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 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.

17. The method according to claim 16 , wherein the cooking step comprises reducing at least one of the top heat and the bottom heat.

18. The method according to claim 17 , wherein the cooking step further comprises reducing both of the top heat and the bottom heat.

19. The method according to claim 1 , wherein the food is in the cooking cavity during the steam preheating step.

20. The method according to claim 19 , wherein the food is in the cooking cavity during the dry preheating step.

Assignees

• Whirlpool Co

Inventors

• Distaso Tamara
• Fraccon Stefania

Classifications

• A47F5/0093

  movable in a substantially horizontal direction · CPC title

• A23L5/13 Primary

  using water or steam · CPC title

• A47B2095/024

  Drawer handles · CPC title

• F21V33/0012

  Furniture (hospital beds F21V33/0072) · CPC title

• A47F5/0018 Primary

  Display racks with shelves or receptables (racks per se A47B; storage devices for warehouses B65G1/02) · CPC title