746 results about "Steam cooking" patented technology

A combination oven includes convection, steam and microwave cooking sources. When implementing a user selected cooking program using the microwave source and at least one of the other sources, the oven control is configured to implement the cooking program in a manner using an input food product mass value to set microwave energy level applied to the food product during operation of the cooking program and without changing cook time as set by the cooking program. The microwave energy level may be set such that end product achieved without changing cook time has a comparable degree of doneness regardless of mass. The oven control, or a separate computerized device, may be used to automatically convert a non-microwave cooking program into a microwave enhanced cooking program that is stored by the oven control for selection by an operator. Where a collective power consumption capability of the convection heat cooking source, steam cooking source and microwave energy cooking source is higher than rated power available from a power source of the combination oven, the oven control implements power sharing rules.

The invention discloses an electric heating cooking appliance with a wireless steam detection device, which is a detection device for detecting the temperature, humidity, flow velocity and flow data signals of the steam flowing into the atmosphere through the pot cover in different boiling states of the liquid with wireless transmission and reception. On the pot lid of the electric cooking appliance that is detachable from the pot body or utensils and has no signal transmission wires, this effectively solves the problem that the pot lid and the pot body or utensils can be separated. The electrothermal liquid heating appliance is susceptible to product structure, heating method, and material changes , use environment, operation method, aging deformation, commercial pots of different specifications, etc., especially the changes in altitude, which cause existing problems such as electric rice cookers, electric pressure cookers, electric steamers, and electric stew pots. It has realized the intelligent judgment, adjustment and control of the cooking process when the electric heating stoves such as induction cooker, electric ceramic stove, health pot, electric tea set, and light-wave oven are performing the function of "steaming, cooking, and stewing".

A combination oven for the preparation of food has a cooking chamber containing heating elements, a fan and an atomizer for radiant, convective or steam cooking. The humidity within the cooking chamber is controlled by a water valve and either by forcing dry air into the cooking chamber and venting the humid air or by using a pressure box. Without any moving parts, the pressure box controls air exchange of the cooking chamber according to the level of water within the pressure box and the pressure in the cooking chamber. The oven has a condensate tank to collect condensation drained from the cooking chamber. The pressure box and condensate tanks form water barriers effectively isolating the cooking chamber from the vent and drain during cooking until venting is required.

A convection steam cooking device utilizes forced recirculation of gases along a primary recirculation path that extends through a steam chamber so that gases from the cooking cavity flow through the steam chamber and are subjected to a “steam bath” that alters the gases by adding heat and/or moisture. The cooking device includes a cooking cavity, a fan, a steam chamber disposed beneath the cooking cavity with a lower pool area for holding water and an upper steam collecting area disposed directly above the pool area, and a removable baffle disposed between the cooking cavity and the steam chamber with a perforated section remote from the fan and disposed at an upward angle. The primary forced recirculation path extends from the main cooking cavity, through the baffle, substantially across the steam collecting area, through a duct to the fan, and back to the main cavity.

The present invention relates to a cooking apparatus, typically for microwave ovens and the like, that has separate compartments for different foods or food components. These separate compartments are such that food components are kept separate during storage, prior to cooking or heating, as well as during cooking or heating, avoiding unwanted mixing of the food components. The apparatus includes compartments configured such that steam, generated by the heating of a food component in a lower compartment is used to steam cook or heat a food component in an upper compartment.

The invention provides a control method, a control device and a steam cooking device. The control method is used for controlling cooking cavity temperature of the steam cooking device and includes steps of detecting temperature of a cooking cavity of the steam cooking device, controlling operation power of the steam cooking device according to the detected temperature of the cooking cavity so as to control the temperature of the cooking cavity. By the control method, operation power of the steam cooking device can be accurately controlled according to the temperature of the cooking cavity, so that the temperature of the cooking cavity can be controlled, energy consumption caused by fluctuation of the temperature of the cooking cavity is reduced, and steam cooking effect is thereby guaranteed.

The invention belongs to a microwave and steam cooking two-purpose microwave oven, which comprises a barrel-type furnace body with an opened upper part and a sealed bottom, and a cylindrical working cavity arranged in the barrel-type furnace body, a spherical oven door provided with a microwave shielding layer, a microwave generation and control box, a steam heating steamer and a microwave and steam mixed heating steamer, wherein the microwave generation and control box comprises a microwave generator, a transformer, a cooling fan, a capacitor, a control circuit and a control panel. The oven body and the microwave working cavity are respectively changed into the barrel-type furnace body with the opened upper part and the sealed bottom and the cylindrical working cavity, and the lower partof the working cavity can be used for filling steam water and can also used for placing foods for cooking by directly utilizing microwaves, therefore, the microwave and steam cooking two-purpose microwave oven has the characteristics that the structure is simple and reliable, foods can be cooked by directly microwaves or steam or microwaves and steam, thus the advantage of microwave heating is fully developed, the use range of the microwave oven is effectively enlarged, and the utilization rate and the energy-saving effect of the microwave oven are improved.

A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

The invention provides a steam cooking device. The steam cooking device comprises a liner, an upper cover, a steam generator, a water receiver and a flow guide part, wherein the liner is provided with a cooking cavity; a steam outlet is formed in the liner; the upper cover is located above the liner; a steam discharging hole communicated with the steam outlet is formed in the upper cover; the steam generator is communicated with the cooling cavity for conveying steam into the cooking cavity; the water receiver is located under the liner; the flow guide part is arranged between the steam outlet and the steam discharging hole; the flow guide part is provided with a steam inlet part communicated with the steam outlet, a steam discharging part communicated with the steam discharging hole, and a water discharging part communicated with the water receiver; and the water discharging part is located under the steam discharging part so that condensed water at the steam discharging part can be guided into the water receiver through the water discharging part. According to the steam cooking device provided by the invention, the flow guide part is additionally arranged between the steam outlet and the steam discharging hole, so that one part of steam in the cooking cavity can be discharged to the outer part of the product through the flow guide part, and condensed water generated at the steam discharging hole can be guided into the water receiver through the flow guide part.

A steamer for steam cooking food. The steamer has a base unit and a soft top and is particularly suited for steaming large quantities of food. The soft top is made of gas-impermeable fabric and seals around the base unit to provide a tightly sealed cooking enclosure for steaming food, such as lobster, corn, and steamer clams. The soft top has a zipper opening to provide access to the internal cooking enclosure. The soft top is provided in various sizes and shapes. The base unit includes a shallow reservoir for liquid and may include brackets for semi-permanently attaching a multiple-jet gas burner.

The invention provides a control method, a control device and a steam cooking device. The control method is used for controlling temperature of a steam generator of the steam cooking device and includes steps of detecting the temperature of the steam generator at the bottom of the steam cooking device; controlling water quantity supplied for the steam generator according to the temperature of the steam generator so as to control the temperature of the steam generator. By the control method, water quantity provided for the steam generator can be adjusted according to the temperature of the steam generator, so that the temperature of the steam generator is controlled, steam temperature and quantity generated by the steam generator are controlled, and food can be uniformly heated.

Disclosed is a bread maker with a steaming function for making bread such as white bread or steamed bread, wherein not only the inside but also the crust of the bread has a soft texture. The bread maker with a steaming function comprises: a mixing vessel for receiving the ingredients, and a steam-cooking vessel which is smaller in size than the mixing vessel and can receive the ingredients which have been mixed inside the mixing vessel. The bread maker is designed in such a way that when the steam-cooking vessel is supported above the bottom surface of the mixing vessel, a gap for the passage of steam is formed around the whole periphery between the side wall of the steam-cooking vessel and the side wall of the mixing vessel.