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 s
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.
대표청구항▼
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 t
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; anda 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; anda 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.
연구과제 타임라인
LOADING...
LOADING...
LOADING...
LOADING...
LOADING...
이 특허에 인용된 특허 (110)
Hiramitsu Tetsushi (Aichi JPX) Inoue Michio (Aichi JPX) Sonobe Akihiko (Aichi JPX) Yamamoto Tadashi (Aichi JPX) Ogawa Hiroshi (Aichi JPX) Ikeda Takanobu (Aichi JPX), Air bag cover having reinforcing ribs.
Vegh Elmer S. (Lyndhurst OH) Castle William F. (Cleveland OH) Hadbavny Leonard P. (Olmsted Falls OH) Klier Donald F. (Parma OH) Schwerzler David S. (Cleveland OH), Convection steamer apparatus and method for processing food items or the like.
Desage Robert (Verneuil FRX) Fraile Patricia (Champagne FRX) Renon Henri (Sceaux FRX), Method and apparatus for thermal treatment of alimentary substances.
Ash Dennis G. (Louisville KY) Rao V. N. Mohan (Louisville KY) Schonauer Sylvia L. (Louisville KY), Method for extending the holding time for cooked food.
Leary Steven G. (315-27th Ave. San Mateo CA 94403) Benson Clark K. (1238 Millbrae Ave. Millbrae CA 94030) Caridis Andrew A. (283 Surfbird Isle Foster City CA 94404) Brown Daniel E. (103 Picadilly Pl., Method of cooking a food product in a process vapor at progressively varying rates.
Rael, Jennifer Elizabeth; Muegge, Coleen Judith; Whitbourne, Peta-Gaye Sonya; Smith, Charles Ray; Kinny, David Laurence, Multi rack oven and methods for operating same.
Rabe Hermann (Ahornallee 18 D8910 Landsberg/Lech DEX) Klouda Jaroslav (Livry-Gargan-Str. 13/7 D8080 Fuerstenfeldbruck DEX) Lafuntal Ladislav (Schlossstr. 69 D8031 Esting DEX) Meister Siegfried (Sieme, Steam generator for cooking equipment having a decalcification means.
Barger James R. ; Groeschel Edward C. ; Anderson Judy K. ; Bentley John R. ; Baldwin Mark W. ; Thurlow Sandra S., Thermal convection oven conversion algorithm.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.