EP1995525B1

EP1995525B1 - A baking oven

Info

Publication number: EP1995525B1
Application number: EP08425192.5A
Authority: EP
Inventors: Alberto Gasparini; Christian Burger
Original assignee: Whirlpool EMEA SpA
Current assignee: Whirlpool EMEA SpA
Priority date: 2007-05-25
Filing date: 2008-03-25
Publication date: 2017-03-01
Anticipated expiration: 2028-03-25
Also published as: EP1995525A1; RU2472073C2; ITRN20070028A1; RU2008111052A

Description

The present invention relates to a baking oven, said baking oven being in particular suitable to be used in a home environment.
Baking ovens are normally used to cook foods.
Baking ovens of the type described in US Patent US 6,860,261 are known in the art. In particular, said patent describes an oven comprising a baking cavity accessible to the user and suitable to house the foods to be cooked. The foods positioned in this cavity are heated exploiting an electrical resistance. Said oven is provided with a steam generating system that comprises a reservoir for containing water. The reservoir is provided with an opening that serves as an interface with the remaining portions of the cavity. Said opening totally involves the upper portion of the reservoir itself.
A rigid tubular conduit connects fluid-dynamically the reservoir with a water tank outside the cavity. In this way, water is allowed to be fed from the tank to the reservoir. In particular, an outlet end of the tubular conduit is obtained internally to the reservoir.
The steam generation system exploits the heat produced by the electrical resistance to enable the evaporation of the water in the reservoir.
It is well known that baking in a steam-rich environment enables to improve the heat exchange with the food to be baked and to reduce baking times. Moreover, in the case of some foods additional advantages can be obtained: e.g. in the case of foods belonging to the category of "sweet breads", rising and surface crispiness is improved; in the case of roasts, excessive dryness of the meat is avoided, etc.
Document EP1739358 discloses a cooking apparatus with a steam supplying system for maintaining food at warm temperature, the system comprising heating means and an evaporation dish for storing water within the heating chamber.
Document EP1741988 discloses a microwave oven, in which the distribution of the electric fields caused by the microwaves supplied into the heating chamber is changed by supplying in the chamber fine particles of water.
The baking ovens described above present some drawbacks.
The water placed in the reservoir, evaporating, leaves carbonate residues on the bottom of the reservoirs. From time to time, therefore, it is necessary to clean the reservoir to eliminate said residues. The presence of the rigid tubular element within the reservoir, however, hinders and hampers the cleaning operation performed manually by the user. The cleaning operation is also inconvenient considering that the user could already in uncomfortable positions, necessary to reach with his/hand the reservoir positioned inside the cavity. In particular, the user could be bent over, e.g. if the oven is below a recessed cooking range. The cleaning operation could thus be less than thorough, especially at the areas of the reservoir that are the hardest to reach and this could lead to the accumulation of carbonate residues and dirt to the detriment of overall cleanliness and hygiene.
An object of the present invention is to overcome the aforesaid drawbacks, making available a baking oven that enables to make cleaning easy and rapid for the operator.
Another object of the present invention is to automate the operation of the baking oven according to a minimal number of commands set by the user.
These objects and others besides, which shall become more readily apparent in the description that follows, are achieved, in accordance with the present invention, by an oven having structural and functional characteristics in accordance with the appended independent claims, additional embodiments of said oven being identified in the appended dependent claims.
The invention is described in greater detail hereafter with the aid of the drawings, which represent an embodiment provided purely by way of non limiting example.

Figure 1 shows a front perspective view of a baking oven according to the present invention, with some parts removed the better to highlight other parts.
Figure 2 shows a rear perspective view of a baking oven according to the present invention.
Figure 3 shows a perspective view of the oven according to the present invention, sectioned along the plane A-A of figure 1.
Figure 4 shows a section of a construction detail of an oven according to the present invention.
Figure 5 shows a perspective bottom view of a construction detail of a particular embodiment of an oven according to the present invention.

With reference to figure 1, the reference number 1 designates a baking oven.
Said baking oven can, for example, be recessed in a wall equipped with other appliances, or it can be inserted below a cooking range in a self-contained appliance (normally called free standing oven range).
The baking oven 1 comprises a baking cavity 2 accessible by the user and suitable to receive the foods to be baked. Said baking cavity 2 is normally called "muffle" in the technical jargon.
For reasons of simplicity and the better to highlight functional parts in the rear, in figure 1 the following are not shown: a front door for access to the cavity 2, selectors to set input parameters for the oven and possible external coatings.
Advantageously, the baking oven 1 comprises heating means 3 in thermal contact with the cavity 2. Said heating means 3 are not visible in figure 1, but they are for example shown in figures 3, 4, 5. In general, the heating means 3 could be electrical. Said heating means 3 could also comprise means for generating microwaves suitable for cooking, e.g. a magnetron.
The baking oven 1 of the present invention comprises a steam generation system that enable to increase and/or control the humidity of the baking cavity 2, thereby enabling to exploit the known beneficial effects of oven baking in a moist environment.
In this regard, the baking oven 1 comprises a water containment reservoir 4.
Said reservoir 4, in co-operation with the heating means 3, enables the evaporation of the water in the cavity 2. The reservoir 4 identifies a first portion 41 of the cavity 2 and comprises an opening 40 at least partially oriented upwards which serves as interface with a remaining second portion 42 of the cavity 2, said second portion 42 being external to the reservoir 4. The water contained in the reservoir 4 evaporates by the action of the heating means 3. The opening 40 constitutes both an inlet for the water in the reservoir 4 and an outlet of the steam from the reservoir 4. Advantageously the opening 40 almost totally involves the entire upper portion of the reservoir 4. The opening 40 is sufficiently ample to enable the operator to reach any point inside the reservoir 4.
This enables a rapid and easy cleaning of the reservoir 4 performed directly by the user manually, e.g. with a sponge imbued with some detergent and/or some liquid (such as vinegar or lemon juice) effective in promoting the detachment and/or the dissolution of any carbonate deposits. To facilitate the cleaning of the reservoir 4, internally to the first portion 41 of the cavity 2, there are no extraneous elements that would hinder to cleaning operation.
The oven 1 comprises a tubular conduit 50 for the outflow of the water connectable fluid-dynamically to means for supplying the water and having an outlet section 51 internal to the cavity 2, the water flowing out of the tubular conduit 50 subsequently flowing into the reservoir 4. The water flowing out of the outlet section 51 flows directly into the cavity 2.
Characteristically, to facilitate cleaning operations on the reservoir 4 performed manually by an operator, the outlet section 51 of the tubular conduit 50 is external to the volume generated by a translation of the opening 40 along the physical vertical, said opening 40 remaining parallel to itself during said translation.
In particular, the term "physical vertical" means the direction of the gravity acceleration in that place and it is identified by the plumb line.
If the outlet section 51 is positioned on the vertical of the reservoir 4, slightly above the opening 40, it would hinder cleaning operations. If instead it is positioned on the vertical of the reservoir 4, but at a greater distance, the water, falling from above, would acquire great speed and impacting against the reservoir 4 it would splash in undesired areas of the cavity 2 of the oven 1, possibly also on the foods.
The tubular conduit 50 develops totally outside the first portion 41 of the cavity 2. The outlet section 51 of the tubular conduit 50 is positioned at a predetermined distance, different from zero, from said opening 40 of the reservoir 4.
The reservoir 4 comprises surfaces 400 for containing water within the reservoir 4 which define the first portion 41 of the cavity 2.
For each point of said containment surfaces 400 there is always one segment parallel to the physical vertical and completely internal to the first portion 41 of the cavity 2 which connects said point to the opening 40. The containment surfaces 400 thus shaped enable the user easily to reach with his/her fingers every point of the containment surfaces 400 and this is very useful for cleaning operations.
The oven 1 comprises delimiting walls 20, distinct from the reservoir 4, which define at least in part the cavity 2. Said delimiting walls 20 comprise a lower wall 21. The reservoir 4 advantageously develops starting from said lower wall 21 and extends away from the geometric centre of the cavity 2. The delimiting walls 20 also comprise an upper wall, two lateral walls, a rear wall and the front door. The rear wall is the wall opposite to the front door through which the user introduces the foods into the cavity 2. The lateral walls are the walls that develop between the front door and the rear wall. The set of the delimiting walls 20 and of the reservoir 4 defines the space of the cavity 2.
In the embodiment illustrated in the accompanying figures, the containment surfaces 400 of the reservoir 4 comprise lateral sides 43 and a bottom surface 44. The bottom surface 44 inferiorly connects the lateral sides 43, said lateral sides 43 and said bottom surface 44 identifying the first portion 41. The sides 43 and the bottom surface 44 are joined with wide radii of curvature. In this way, there are no sharp edges that promote the formation of undesired deposits of extraneous bodies, making their removal difficult. The sides 43 develop between the bottom surface 44 and the delimiting walls of the cavity 2.
In a first embodiment, the oven 1 comprises removable fastening means 6 that removably connect the reservoir 4 to said delimiting walls 20. For example, said removable fastening means 6 comprise threaded connecting means. In this case, the reservoir 4 is made of stainless steel whilst the delimiting walls 20 are normally made of enamelled metal plate. Between the reservoir 4 and the delimiting walls 20 is positioned a gasket that provides fluid-dynamic sealing and prevents water infiltrations underneath the reservoir 4.
In a second embodiment, the reservoir 4 is made in a single body with said delimiting walls 20. In this case, advantageously, the reservoir 4 is obtained by drawing the delimiting walls 20. Usually in this case the reservoir 4 is made of enamelled metal plate, like the delimiting walls 20. The Applicant has verified that the first embodiment is advantageous for purposes of cleaning and maintainability, whilst the second embodiment has undoubted advantages linked to the cost-effectiveness and rapidity of manufacture.
As shown by way of non limiting example in figure 2, the oven 1 comprises a water tank 9, which is a part of the water supplying means. The oven 1 can comprise means for measuring the quantity of water in the tank 9 and means for signalling said information to the user (not shown in the accompanying figures).
In this way the user, before turning on the oven 1, can device whether to add more water to the tank 9. The oven 1 comprises means 90 for introducing the water into the tank 9. For example, such means comprise a drawer 900 accessible by the user. Said drawer 900 comprises a compartment in fluid communication with the tank 9. Said drawer 900 is advantageously obtained in an area of the oven 1 that is easily accessible by the user. The oven 1 advantageously comprises a frontal control panel 11. Said front panel 11 is obtained above the closed door. Said drawer 900 is advantageously obtained on said panel 11. The drawer 900 is movable between a first position and a second position. The first position is a position of at least partial extraction of the drawer 900 and enables the user to introduce into said compartment the water to accumulate in the tank 9. The second position is a position in which the drawer 900 is inserted in the remaining parts of the oven 1 and the user cannot introduce the water directly into it without first having partially extracted it. In the embodiment illustrated in figure 2, the water tank 9 is preferably external to the cavity 2.
In some commercially available ovens, the front panel 11 obtained above the door is absent and the door, when closed, terminates exactly at the upper portion of the oven 1. In similar embodiments, the tank 9 assumes a flat configuration with horizontal development and is positioned immediately above the cavity 2.
Opening the oven door, the user accesses an aperture that enables to introduce water into the tank 9.
Advantageously, only the weight force of the water is used to enable the movement of water from the tank 9 to the reservoir 4.
In an embodiment not illustrated herein, the supply means comprise a water pipeline, e.g. the water pipeline that supplies normal households. In this case, the presence of the tank 9 is not necessary and nearly inexhaustible supply of water can be available.
As illustrated by way of example in figures 4 and 5, the heating means 3 comprises a heat generator 30 obtained at said reservoir 4. Said heat generator 30 is obtained externally to the cavity 2. The heat generator 30 is also external to the reservoir 4. In particular, the heat generator 30 is below the reservoir 4. This facilitates the cleaning of the reservoir 4 by the user. In the solution illustrated in figures 4 and 5 the heat generator 30 comprises a coil tube resistor 301. In an alternative embodiment, not shown, the heat generated 30 comprises an electrical resistor brazed on the surface of the reservoir 4 external to the cavity 2. This enables a more rapid activation of the heat generator 30, a better heat exchange with the water of the reservoir 4 and consequently energy savings.
The first embodiment described previously (i.e. with reservoir 4 removable relative to the delimiting walls 20) enables a further important advantage linked to the fact that, once the reservoir 4 is disassembled, the replacement of the underlying tubular resistance 301 of the heat generator 30 is easy. If the resistance is brazed on the outer surface of the reservoir 4, replacement of the heat generator 30 implies the replacement of the whole reservoir 4.Advantageously at said reservoir 4 is provided a temperature sensor 302. Said temperature sensor 302 for safety reasons inhibits the operation of the heat generator 30 if the temperature it measures exceeds a predetermined value. The predetermined value could be exceeded because of the failure to introduce water into the reservoir 4 due to a fault or, if the tank 9 is used, due to the depletion of the water in the tank 9. In this circumstance, the heat provided by the heat generator 30 would not be used to enable the evaporation of the water and it could lead to an excessive overheating of the heat exchanger 30, with consequent failure or reduction in the normal working life of the component.
Advantageously, the oven comprises means 53 for conveying the water from said outlet section of the tubular conduit 50 to the reservoir 4, said conveying means 53 being external to the volume generated by the translation of the opening 40 along the physical vertical, said opening 40 remaining parallel to itself during said translation. Advantageously, a portion of the delimiting walls 20 comprises the means 53 for conveying the water. A particular embodiment of the conveying means 53 shall be made more readily apparent hereafter.
As illustrated by way of example in figure 3, advantageously the oven 1 comprises mechanical means 7 for moving the air in fluid communication with the interior of the cavity 2. The mechanical means 7 comprise, for example, a fan with axis of rotation positioned horizontally. They aspirate the air from the interior of the cavity 2 and return it to the interior of the cavity 2, generating a continuous ventilation that uniforms the temperature within the cavity 2 and that promotes the evaporation of water from the reservoir 4. With reference to the axis of rotation of the fan wheel, the aspiration of the air is axial, whilst the delivery is radial. The fan is obtained on the rear delimiting wall 20 of the cavity 2. Advantageously, the oven 1 comprises means 8 for guiding the air flow generated by the mechanical 7 means for moving the air. The guide means 8 develop between said mechanical means 7 for moving the air and said reservoir 4, to promote the evaporation of the water of the reservoir 4 by heat exchange by forced convection. The reservoir 4 has elongated shape along a first direction of connection of the two lateral delimiting walls 20 of the cavity 2. The section of the reservoir 4, evaluated in a plane orthogonal to the first direction, is shaped like the letter "U".
Advantageously, as shown in the accompanying figures, the reservoir 4 extends downwards starting from the portion of the lower wall 21 positioned at the rear wall. In this way, the opening 40 of the reservoir 4 is better able to intercept the air flowing out of the delivery side 701 of the fan.
Advantageously, a portion of the delimiting walls 20 comprises the guide means 8.
As schematically shown by way of example with the aid of arrows in figure 4, the conveying means 53 that direct towards the reservoir 4 the water coming from the outlet section 51 of the tubular conduit 50 comprise a portion of the means 8 for guiding the air flow. In figure 4, the movement of the air is shown schematically with dashed arrows, whilst the solid line arrows schematically show the movement of the air from the outlet section 51 of the tubular element 50 to the reservoir 4.
The heating means 3 comprise a heater 31 of the air sent by the mechanical means 7 for moving the air to the reservoir 4. Said heater is advantageously an electrical resistance that involves the delivery of the fan. In particular, said resistance develops around the fan wheel in order to intercept all the air output by the fan: for this reason, this resistance is normally defined "circular resistance" 310 in the art.
The evaporation of the water from the reservoir 4 is determined not only by convection (forced or natural), but at least in part also by conduction. The heating means 3, when activated, heat not only the air present in the cavity 2 but also the delimiting walls 20 which, by conduction, transfer heat to the reservoir 4. The reservoir 4 is normally in thermal contact with the walls 20 delimiting the cavity 2.
The oven 1 comprises means for the selection, by the user, of the baking program. Said selection means are part of a user interface obtained on the front panel 11 and they can, for example, comprise pushbuttons or knobs or touch devices. The selection means are operatively connectable to an electronic board for controlling the baking oven 1, which manages the activation of the heating means 3 and of the other components of the baking oven 1, based on the baking program selected by the user.
The heating means 3 comprise a plurality of distinct heat sources 30, 310, 32; in the exemplifying, non limiting embodiment illustrated in the accompanying figures, said distinct sources comprise the heat generator 30 obtained at the reservoir 4, the circular resistance 310 and a grill 32. Said grill 32 is positioned in proximity to the upper delimiting wall 20 of the cavity 2. The heating means 3 can also comprise a bottom electric resistance (this solution is not illustrated), positioned outside the cavity 2 and in proximity to the lower delimiting wall 21 of the cavity 2. Said bottom electric resistance improves the heating capacity and rate of the cavity 2, improving the baking of those foods (such as pizza) that prefer the adduction of heat from below. In the presence of said bottom electric resistance, if it develops along most of the depth of the cavity 2, use of the heat generator 30 for the evaporation of the water contained in the reservoir 4 is less necessary.
During the baking cycle, the activation, the deactivation and the regulation of the intensity of operation of at least two of said heat sources 30, 310, 32 is a function of the baking program set by the user through the selection means.
Examples of baking programs set by the user are: meat baking cycle, sweet breads baking cycle, vegetables baking cycle, etc.
Advantageously the oven 1 comprises a system 52 for the electronic control of the inflow of water into the reservoir 4. With reference to figure 2, the electronic control system 52 comprises a shut-off element 5 that enables or inhibits the flow of water along the tubular conduit 50. Said shut-off element 5 comprises a solenoid valve 520 which, if activated, enables the passage of the water from the tank 9 to the outlet section 51 of the tubular conduit 50. Said solenoid valve 520 is operatively interposed between the water supply means and the outlet section 51 of the tubular conduit 50. Advantageously said solenoid valve 520 is provided along the tubular conduit 50.
Advantageously the oven 1 comprises a safety device that shuts off the flow of water from the supply means if a condition of failure of the shut-off element 5 is detected.
For example, said safety device may comprise:

i) an additional shut-off element, positioned along the tubular conduit 50, in series with the shut-off element 5 and preferably downstream therefrom, to prevent water leaks due to a failure of the shut-off element 5 in position of at least partial opening and/or
ii) a flood-prevention element commonly called "aquastop" (similar, for example, to those commonly installed on dishwashers and washing machines), useful above all if the tubular conduit 50 is fluid-dynamically connected to a water pipeline, said flood-prevention element being arranged in series with the shut-off element 5 and preferably upstream thereof, at the connection between the tubular conduit 50 and the water pipeline.

The electronic control system 52 operates according to the baking program set by the user through the selection means.
When to introduce the water into the reservoir 4 and when and which heat source 30, 310, 32 to activate (and with what intensity) is therefore advantageously a function of the baking program set by the user through the corresponding selection means.
For example, simply by operating the circular resistance 310 and the fan associated thereto, a slightly moist environment can be created, particularly advantageous for certain baking requirements (e.g. for sweet breads). Operating also the grill 32 and the heat generator 30 provided at the reservoir 4, a superheated steam can be obtained, which is a valuable aid for baking determined foods (e.g. roast meat).
In a particular embodiment, the oven 1 comprises means 103 for measuring the humidity and/or the temperature of the atmosphere within the oven 1, said water supply means and/or said heating means being operated according to the information provided by said means 103 for measuring humidity and/or temperature. Preferably, a unit for managing the oven 1 combines the information coming from the means 103 for measuring the humidity and/or the temperature with those provided by the means for selecting the baking program.
The management unit thus compares the situation measured instant by instant with an ideal reference situation pre-set in the memory and it will activate the water supply means and/or the heating means to make the measured situation closer to the reference situation.
The fumes produced by the baking operation are dispersed through suitable evacuating means 10. Said evacuating means 10 comprise an evacuating conduit 101 operatively in communication with an aspirator 102 and with the cavity 2. In technical terms, the aspirator 102 is called "tangential intake"; it draws, in addition to the fumes of the cavity 2, also fresh air from the environment external to the oven 1 and it delivers a mixture of fresh air and fumes towards the control panel 11 of the oven 1 for cooling any electronics which are placed in the control panel 11 of the oven 1. To be able to regulate the concentration of steam within the cavity 2, the oven 1 comprises at least one valve positioned along the evacuation conduit 101 (this solution is not shown). The opening and closing of said valve is commanded by the management unit. In this way, the concentration of steam in the cavity 2 can be increased or decreased respectively closing or opening said valve. Preferably said valve is positioned upstream of the aspirator 102 relative to the direction of outflow of the fumes and in this way even when the valve is closed the aspirator 102 can draw fresh air from the exterior for cooling any electronics of the control panel 11.
Advantageously, but not necessarily, the humidity and/or temperature sensor is provided along the fume evacuation conduit 101.
The invention achieves important advantages.
First of all, it enables to make cleaning the reservoir easy.
In the second place, it allows for considerable flexibility of use, recreating the best conditions for the baking of even highly different foods.
All materials used, as well as the dimensions, may be any, according to requirements.

Claims

A baking oven comprising:
- a baking cavity (2) accessible by the user and suitable to receive the foods to be baked;

- heating means (3) in thermal contact with the cavity (2);

- a reservoir (4) for containing water which identifies a first portion (41) of the cavity (2) and comprises an opening (40) at least partially oriented upwards which serves as interface with a remaining second portion (42) of the cavity (2) external to the reservoir (4), the water contained in the reservoir (4) evaporating under the action of the heating means (3); said opening (40) constituting both an inlet for the water to flow into the reservoir (4) and an outlet for the steam from the reservoir (4);

- delimiting walls (20), distinct from the reservoir (4), which define at least in part the cavity (2);

- a tubular conduit (50) for the outflow of the water connectable fluid-dynamically to means for supplying the water and having an outlet section (51) internal to the cavity (2), the water flowing out of the tubular conduit (50) subsequently flowing into the reservoir (4);

- a shut-off element (5) operatively connected to the tubular conduit (50) to enable or inhibit the flow of water along the tubular conduit (50);
characterised in that to facilitate cleaning operations on the reservoir (4) performed manually by an operator, the outlet section (51) of the tubular conduit (50) is external to the volume generated by a translation of the opening (40) along the physical vertical, said opening (40) remaining parallel to itself during said translation; the oven comprising means (53) for conveying the water from said outlet section (51) of the tubular conduit (50) to the reservoir (4); a portion of the delimiting walls (20) comprising the means (53) for conveying the water; said conveying means (53) being exterior to said volume generated by the translation of the opening (40) along the physical vertical, said opening (40) remaining parallel to itself during said translation.
An oven as claimed in claim 1, characterised in that the reservoir (4) comprises surfaces (400) for containing the water present inside the reservoir (4), said containment surfaces (400) defining the first portion (41) of the cavity (2), for each point of said containment surfaces (400) there being always a segment, parallel to the physical vertical and completely internal to the first portion (41) of the cavity (2), which connects said point to the opening (40).
An oven as claimed in any of the previous claims, characterised in that said delimiting walls (20) comprise a lower wall (21), said reservoir (4) developing starting from said lower wall (21) and extending away from the geometric centre of the cavity (2).
An oven as claimed in any of the previous claims, characterised in that it comprises removable fastening means (6) that removably connect the reservoir (4) to said delimiting walls (20).
An oven as claimed in claim 1 or 2 or 3, characterised in that the reservoir (4) is made in a single body with said delimiting walls (20).
An oven as claimed in any of the previous claims, characterised in that the heating means (3) comprise a heat generator (30) provided at said reservoir (4).
An oven as claimed in claim 6, characterised in that the heat generator (30) is obtained externally to the cavity (2).
An oven as claimed in claim 6 or 7, characterised in that the heat generator (30) is underneath the reservoir (4).
An oven as claimed in claim 6 or 7 or 8, characterised in that the heat generator (30) comprises an electrical resistance brazed on the surface of the reservoir (4) external to the cavity (2).
An oven as claimed in any of the previous claims, characterised in that it comprises:
- mechanical means (7) for moving the air in fluid communication with the interior of the cavity (2);

- means (8) for guiding the air flow generated by the mechanical means (7) for moving the air;
said guiding means (8) develop between said mechanical means (7) for moving the air and said reservoir (4), to promote the evaporation of the air of the reservoir (4) through heat exchange by forced convection.
Oven as claimed in claim 10, characterised in that the conveying means (53) comprise a portion of the means (8) for guiding the air flow.
Oven as claimed in claim 10 or 11, characterised in that the heating means (3) comprise a heater (31) of the air sent by the mechanical means (7) for moving the air to the reservoir (4).
Oven as claimed in any of the previous claims, characterised in that it comprises means for the selection of the baking program by the user.
Oven as claimed in claim 13, characterised in that the heating means comprise a plurality of distinct heat sources; during the baking cycle, the activation, deactivation and regulation of the intensity of operation of at least two of said heat sources is a function of the baking program set by the user through the selection means.
Oven as claimed in any of the previous claims, characterised in that it comprises a system (52) for the electronic control of the flow of water in the reservoir (4).
Oven as claimed in claim 15 when it depends on claim 13 or 14, characterised in that said electronic control system (52) operates according to the baking program set by the user through the selection means.
Oven as claimed in any of the previous claims, characterised in that it comprises means (103) for measuring the humidity and/or the temperature of the atmosphere within the oven , said water supply means and/or said heating means being operated according to the information provided by said means (103) for measuring humidity and/or temperature.