METHOD FOR HOLDING COOKED FOOD IN A STEAM OVEN

• Main Authors: FRACCON STEFANIA, DISTASO TAMARA
• Format: Patent
• Language: English
• Published: 08.11.2006
• Subjects: BLASTING; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HEATING; HUMAN NECESSITIES; LIGHTING; MECHANICAL ENGINEERING; OTHER DOMESTIC STOVES OR RANGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; RANGES; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VENTILATING; WEAPONS

A method of keeping temperature of a cooked food in a steam oven is provided to improve the holding condition performance of the cooked food as the predetermined relative moisture contains the predetermined extent of the relative moisture. In an automated household oven(10) having a cooking cavity(14), a heating system(35) for heating the cooking cavity, and a steam system for introducing the steam to the cooking cavity, a method of cooking the food using steam comprises a cooking step of operating the heating system to heat the cooking cavity at the cooking temperature; and a holding step of operating the heating system to hold the temperature of the cooking cavity at the holding temperature and operating the steam system to keep the relative moisture of the cooking cavity at the predetermined relative moisture.