JP2001046242A - Household oven, cooking method, and cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a widely usable oven system capable of improving thermal conduction to the underface of a food and imparting an equal thermal effect to the upper and lower faces when a shelf is put especially on a metallic tray or pan. SOLUTION: This household oven is provided with a case 10 defining a cooking chamber 12, at least one stationary first heating element 14, 18 disposed in the cooking chamber 12, a movable shelf 22 formed in the cooking chamber 12, a second heating element 18, 20 formed on the shelf 22, and a transmission mechanism 28 workably connected to the shelf 22 transferring the shelf 22 together with the heating elements 18, 20 in the case. Accordingly, when a driving mechanism is excited, the shelf 22 is vertically moved together with the second heating elements 18, 20 in the cooking chamber 12.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a home oven, a cooking method and a cooking apparatus, and more particularly to an improvement in a countertop oven system.

[0002]

BACKGROUND OF THE INVENTION There are many countertop ovens on the market today, such as toaster ovens and convection ovens. Most of them are multi-functional, roasting, roasting, doing both and / or
Or toast. However, the quality of the final cooked food depends not only on the manner of cooking, but also on the location of the food in the oven, the nature and dimensions of the food. Many ovens have many slots at different heights to receive shelves or racks, which allows the vertical position of the shelves or the like to be adjusted. Before starting cooking, shelves and the like can be moved up and down manually so that the upper and lower surfaces of the food are appropriately heat-treated.

[0003] It is desirable that the shelves supporting the metal dishes (baking dishes, broilers, cooking dishes, etc.) on which food is placed can be adjusted, ie continuously adjusted to any vertical position during cooking. If online height adjustment is not required during the cooking cycle, the shelf can be adjusted to the optimum height before switching on the oven. If it is necessary to transfer heat quickly to the underside of the food only at the beginning of the process, the shelf can be initially located near the bottom of the oven and then raised to a higher position.

In many conventional home ovens, two
The individual heating elements are arranged at opposite locations, for example at the top and bottom of the oven chamber. In order to bake the ears and surface of the bottom layer of food to a necessary degree, it is important to increase the heat transfer to the bottom layer, especially when the food is placed on a non-porous metal dish. . A piece of white bread is placed on a non-porous bread dish, for example, a countertop type (count
When toasted in an ertop electric oven, the underside of a piece of bread will remain moist and white and the upper side brown and crispy. This difference in roasting is due to the fact that the evaporation of water is much lower on the lower surface of the bread than on the upper surface.

As another typical example, there is a case where food leftovers such as pizza are reheated by using a countertop type oven. Because the heat transfer from the bottom surface is not high, when the pizza is placed on a non-porous metal dish, the top surface quickly turns brown and the surface is raw. Adjusting the shelf, metal dish and food in the oven to the lowest possible position may improve, but not solve, the problem.

[0006]

As described above, the conventional oven has a problem that the baking effect is greatly different between the upper and lower surfaces of the food.

In view of the state of the prior art, an object of the present invention is to improve the heat conduction to the lower surface of a food product, particularly when a shelf is placed on a metal tray or plate, so that the upper and lower surfaces have the same baking effect. And to provide a versatile oven system.

Yet another object is to provide an oven system suitable for a steaming / baking type cooking method (ie, a cooking method in which food is first steamed and then baked).

[0009]

SUMMARY OF THE INVENTION To this end, an oven according to the present invention includes a case defining a cooking chamber, at least one stationary first heating element provided in the cooking chamber, and a cooking chamber. Movable shelf and a second shelf provided on the shelf
And a driving mechanism operatively connected to the shelf and moving the shelf together with the second heating element in the case.

[0010]

When the drive mechanism is excited, the shelf moves up and down together with the second heating element in the cooking chamber.

The shelf can take various forms, such as a lattice, a rack, or a lattice. Also, the shelves are preferably formed from a thermally conductive metal. A temperature sensor in thermal conductive contact with the shelf senses the temperature of the shelf and a metal tray or dish placed thereon. The temperature sensor is operatively connected to an excitation circuit for the second heating element and shuts off the second heating element upon detecting a sudden increase in temperature. The second heating element is preferably attached to the shelf via an insulating spacer. This results in better detection of the tray or dish temperature than the second heating element itself.

Providing the shelf with a receiving surface for receiving a plurality of trays or dishes improves the transfer of heat from the trays or dishes to the metal shelves. The loading surface defines a horizontal plane, the second heating element is located at the top of the shelf, and its upper surface or rim is located near the surface of the loading surface. Such a structure facilitates heat transfer between the second heating element and the lower surface of the tray or dish.

In another embodiment, a recess is formed in or on the shelf for receiving the temperature sensor so that the temperature sensor is in thermal conductive contact with the shelf. The recess may be defined by a thermally conductive sleeve attached to the shelf.

Preferably, the shelf and the drive mechanism are operatively connected to each other, whereby the shelf is reciprocated vertically in the cooking chamber. The drive mechanism includes a motor mounted on the case outside the cooking chamber. The case also has at least one elongated hole which communicates with the cooking chamber and is traversed by a drive rod connected to the shelf. It is preferable to provide a seal closure made of, for example, a polymer material in this long hole to reduce heat loss.

[0015] In yet another embodiment, a baking dish is provided on a shelf. The baking dish has a steam generating chamber and at least one hole on an upper surface, the hole communicating with the steam generating chamber and delivering steam to a lower surface of the food placed on the hole. In one embodiment of the baking dish, the lower dish portion and the upper dish portion are connected to each other via a steam-tight seal.
The upper dish part has an opening, and a replaceable dish with an opening is fitted in the opening in a steam-tight manner. The temperature sensor shuts off the second heating element when a sudden rise in temperature is detected. Such an increase in temperature occurs when the water in the steam generation chamber is completely transformed into steam.

Preferably, each heating element in the oven is provided with an individual excitation circuit. Thus, each heating element is individually controlled to execute a respective cooking program.
In many cooking processes, the food is operated in the same manner as the excitation circuit to controllably heat the food simultaneously or staggered. For example, an excitation circuit may be operatively connected to the first heating element to excite the heating element during a bake cycle that overlaps with the steam cycle, followed by a temperature sensor to continue after the end of the steam cycle. In addition, a microprocessor can be used to control the function of the excitation circuit as well as the excitation of the shelf drive. In response to input from a temperature sensor and commands from a keyboard, dial, etc., the microprocessor controls the heating element excitation and shelf movement. According to the programmed cooking sequence stored in the memory of the microprocessor, foods of known composition, size and weight are cooked.

Generally, the baking dish has a lower panel with a recess, which communicates with the steam generating chamber to receive steam in the case and a predetermined amount of water prior to the baking operation. . Furthermore, the upper surface has a concave surface, and the hole is located in the concave surface.

In another embodiment, the second heating element is incorporated in a tray or dish (hereinafter "tray or the like") and is removably mounted on a shelf. That is, the second heating element is incorporated in a lower portion such as a tray, the lower surface, together with the upper surface, defining a steam generation chamber. The second heating element and the shelf have associated electrical connectors which supply electrical energy to the heating element.

Alternatively, the heating coil may be incorporated in a baking dish or tray and connected to an electrical connector in the inner wall of the oven. In this oven configuration, the pan or tray is stationary with respect to the cooking chamber.

In the cooking method of the present invention, the tray and the like and the food supported thereon are placed on a movable shelf of a home oven, and the tray and the like are supported on the shelf.
Activating the drive mechanism automatically moves the shelf in the oven with the heating element. When the food is placed on a tray or the like in the oven, the heating element is excited.

In one embodiment of the method, steam is generated in an interior chamber such as a tray and discharged through at least one hole formed in the upper surface of the tray or the like.
Prior to the generation of steam, a predetermined amount of aliquot of water is introduced into the room. Steam is generated from an aliquot of water, primarily due to heat from the heating element.

In another embodiment, other heating elements in the oven are energized when the food is placed on a tray or the like. The other heating element may be located at the bottom of the oven, thereby baking the food, or may be located on a shelf in the oven, thereby roasting the top of the food. If the cooking method includes a steam step, the excitation of the other heating element occurs during or after the generation of steam.

Before placing the tray or the like on the shelf in the oven, the food may be placed on the tray or the like. Instead,
The tray or the like may be placed on a shelf before the food is placed on the tray or the like. In addition, the shelf may be moved automatically before or after placing food items, such as trays, on the shelf during or after excitation of the heating element.

Thus, in the present invention, the additional heating element is disposed near the lower side such as the tray supporting the food, thereby solving the problem of insufficient heating and lowering of the upper and lower surfaces of the food. With such a structure, heat conduction to the lower surface of the food is improved. The additional heating element is connected to a timer or thermistat and / or a power control switch to deliver an appropriate amount of energy to the desired location over an appropriate time.

If further heating elements are combined or incorporated with adjustable shelves to further enhance the variety of countertop type ovens, the heating elements will be strong enough to receive metal pans and food. The additional heating will be continuously adjustable with respect to its position in the oven.

Placing an additional heating element directly below the baking pan can be achieved by applying US patent application Ser.
It is particularly advantageous when carrying out the steam and hybrid method disclosed in US Pat. In this method, foodstuffs are exposed to steam and baking operations during the first part of the cooking cycle. In this case, the steam comes from just below the food. In the next part of the cooking cycle, the food is further exposed only to conventional baking operations to achieve the desired surface and ear color. A certain amount of water is added to a steam generating chamber located between two metal dishes (upper and lower dishes) to absorb heat from the oven and transform into steam. The duration of the first part (steam) of the cooking cycle depends on the amount of water added to the steam generation chamber and the rate of evaporation.

The rate of evaporation in such a pan is
It can be adjusted by parameters such as the distance between the heat source and the pan, the type and size of the oven (gas, electricity, convection or toaster oven) and the material and thickness of the pan. In order to more easily control the above-described multiple cooking method to obtain a food having a uniform baking effect, it is desirable to reduce the influence of these parameters on the baking dish. The above can be generated at a preferred rate by incorporating or placing an additional heating element in the pan with a steady power watt and separate temperature control circuits (on / off switch and thermastat). it can. In the latter case, the physical contact between the additional heating element and the bottom of the baking dish may be improved to speed up the transfer of heat. Also, the bottom dish is continuously movable when placed on an adjustable shelf.

[0028]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In FIGS.
And one cooking chamber 12. Fixed to the bottom of the cooking chamber 12 are two resistive heating elements 14, 16, and the other two heating elements 18, 20 extend across the upper end of the cooking chamber 12. A lattice-type shelf 22 for supporting food is provided movably in the cooking chamber 12. The shelf 22 supports a resistive heating element 24 and is operatively connected to a reversible drive motor 26 via a mechanical power transmission mechanism 28. The motor 26 and the transmission mechanism 28, together with the heating element 24,
It is for automatically moving up and down or reciprocating inside.

The shelf 22 is preferably formed from a thermally conductive metal such as aluminum or iron, and has a baking dish 32 (FIG. 2).
Has a plurality of mounting surfaces 30 for receiving and supporting the data. The mounting surface 30 improves the thermal contact between the pan 32 and the shelf, so that the temperature of the pan can be monitored well.
In contrast, the heating element 24 is supported on the shelf 22 by a heat insulating spacer 34 (FIG. 4). This spacer 34 also improves the temperature monitor of the baking dish 32,
It isolates the temperature sensing process from the heat of the heating element 24.

As shown in FIGS. 1-3, the shelf 22 has a central longitudinal member 36 having a plurality of laterally extending ribs 38. The ribs 38 support the heating element 24, which has forks in the form of lobes 40, 42 extending parallel to one another. The heating element 24 has a circular cross section (not shown), and has a plane P1 common to the mounting surface 30.
It has an upper rim 44 provided therein (FIG. 4). Therefore, when the baking dish 32 is placed on the shelf 22, the baking dish 32 comes into contact with not only the mounting surface 30 but also the rim 44 of the heating element 24.

The power transmission mechanism 28 has a pair of pulleys 46 and 48 connected to a drive shaft (not shown) of the motor 26, and the first endless chain 50 is partially wound around the pulley 46. It is turned and extends to the other pulley 52 at the base of the rotating shaft 54 with the external thread 55. The rotating shaft 54 is drivingly connected to an internally threaded collar 56 fastened to the shelf 22, particularly to its longitudinal member 36.

The transmission mechanism 28 further includes a second endless
It has a chain 58 (FIGS. 1-3) which is partially wound around pulley 48 at one end and engages another pulley 60 at the other end. The chain 58 extends along the back side 62 of the case 10 and transfers mechanical rotational power from the motor 26 via an endless chain 66 to another vertically extending rotating shaft 64. The rotating shaft 64 is externally threaded and is associated with an internally threaded collar 68. The collar 68 is fastened at one end to one end of the elongate member 36 and is associated at the other end with the opposite collar 56.

The case 10 is formed with a pair of long holes 63 and 65 in the vertical direction in communication with the cooking chamber 12, and these long holes are traversed by the long members 36 of the shelf 22. Each of the long holes 63 and 65 is provided with a seal closure made of, for example, a polymer material to reduce heat loss.

When the motor 26 is excited, the transmission mechanism 28 drives the shelf 22 vertically according to the rotation direction of the motor. The excitation of motor 26 and subsequent switching of shelf 22 and heating element 24 may occur during or after the cooking cycle of the oven. For example, after the food (not shown) is placed on the pan 32 and the pan is placed on the shelf 22, the heating element 24 is energized to cook the underside of the food in contact with the pan 32. . During or after this heat transfer process, the motor 26 is energized to raise the shelf 22, the heating element 24, the pan and the food items near the upper heating elements 18,20.

As shown in FIG. 2, the baking dish 32 has a lower dish portion 70 and an upper dish portion 72, which are detachably fitted in a sealed steam state. These two dish portions 70, 72 define a steam generating chamber 74.
A plurality of steam guide holes 76 are formed in the upper surface of the baking dish 32, particularly in the concave surface 78. The hole 76 communicates with the steam generating chamber 74 to deliver steam from the chamber to the lower surface of the food placed on the hole.

In using the baking dish and oven combination of FIG. 2, food is placed on upper dish portion 72 over hole 76. In addition, a predetermined amount of water aliquot and, if necessary, the aroma composition are placed in the steam generating chamber 74. A baking dish 32 and a fragrance composition optionally added with water and food are engaged on the mounting surface 30 and in the vicinity of or in contact with the heating element 24, especially the rim 44, on the shelf 22 in the cooking chamber 12. Put. The heating element 24 may be excited at this point or may have been previously excited. In addition, the shelf 22 with the heating element 24 and the pan 32
Of the upper and lower heating elements 14, 16, 18,
Set an appropriate distance from 20. This adjustment may be made before or after placing the pan and the shelf on the shelf 22.

During the early stages of the dual steam / bake cycle, shelves 22
Is excited and rapidly raises the temperature of the pan to transform water into steam. The steam exits the steam generation chamber 74 through the holes 76 to wet and solidify the underside of the food. In addition, steam enters the food and cooks its interior, especially if the food is raw. Also, during the beginning of the cycle, the primary heating elements 14, 16, 18 and / or 20 are energized to create a bake temperature in the cooking chamber 12. When the water is consumed, the steam process ends. However, the baking operation continues for a predetermined period, and the roasting of the food is completed. The dual steam / bake process described above is disclosed, for example, in U.S. patent applications Ser.

In a variant of the baking pan disclosed in US patent application Ser. No. 08 / 88,345, the upper and lower pan sections are connected to each other via a vapor-tight seal and the upper pan section has an opening. A receiving panel with steam holes is fitted into the opening in a steam-tight manner. This pan is part of a kit that can be used for various cooking methods implemented in the oven of FIG. 1 as well as the dual process described above.

As shown in FIGS. 3 to 5, a temperature sensor 80 is provided in thermal conductive contact with the shelf 22 to sense the temperature of the shelf and the pan 32 placed on the shelf. The temperature sensor 80 is provided in a recess 82 formed on or in the shelf 22. That is, a metal sleeve 84 defining the recess 82 is attached to the shelf 22 to receive the temperature sensor 80, and thus the temperature sensor is in thermal conductive contact with the shelf. Temperature sensor 80 is operatively connected to excitation circuit 86, which is connected to heating element 24.
When the temperature sensor detects a rapid rise in temperature, the excitation circuit 86 stops excitation of 24 and stops transmitting energy transformed into steam to the pan. As described above, the heating element 24 is attached to the shelf 22 via the insulating spacer. This allows better detection of the temperature of the baking dish than the heating element 24 itself. Heat is transferred from the baking dish to the shelf via the mounting surface 30.

As shown in FIG. 5, the upper and lower heating elements 14, 1
6, 18 and 20 each have their own excitation circuit 88, 9
It has 0. The excitation circuits 86, 88 and 90 are set and controlled by operation of a manual selector 92 such as a keyboard or dial. A microprocessor 94 is connected to the selector 92, the excitation circuits 86 to 90, the motor 26, and the temperature sensor 80.
And the drive mechanism is controlled according to the input from the controller. Each heating element 24, 14, 16, 18 and 20 is individually controllable by a respective excitation circuit 86-90 and, if necessary, a microprocessor 94, thereby implementing a respective cooking program. In many cooking processes, the excitation circuits are activated equally to heat the foods simultaneously or at staggered times. For example, the excitation circuit 88 or 90 includes a respective heating element 14, 16 or 18,
Operatively coupled to 20 excites those heating elements during a bake cycle that overlaps the steam cycle and continues after the end of the steam cycle in response to input from temperature sensor 80.
Microprocessor 94 controls the excitation of motor 26 according to the preprogram and preselected commands.
For example, upon receiving a signal from the temperature sensor 80 that the steam process has been completed, the microprocessor will energize the motor 26 and the power train 28 to bring the cooking chamber 12 closer to the upper heating elements 18,20. The shelf 22 is raised, and the upper surface of the food on the baking dish is grilled to make it crispy. Generally, the preprogrammed cooking sequence stored in microprocessor 94 cooks food of known composition, size and weight.

In another embodiment of the present invention, a second heating element incorporated in a baking dish or the like is removably mounted on the shelf. That is, the second heating element is incorporated into an upper portion, such as a baking dish, in a lower portion, which defines a steam generation chamber. The second heating element and the shelf have associated electrical connectors for supplying electrical energy to the heating element.

6 (FIGS. 6A and 6B) and 2 shown in FIG.
In an oven with a partial pan, a heating element 96 is incorporated in the lower part 98 of the pan. Heating element 96
May be fixed to the upper surface of the lower plate portion 98 as shown in FIG. 6, or may be embedded in the lower plate portion (not shown).
On the heating element 96 the lower plate part 98 is assigned an upper plate part 100. The heating element 96 has a pair of male terminals 102, which mate with the female outlet of the inner panel 106. The oven includes a conventional upper and lower heating element 108 (one not shown) and a manual selector 11.
It has an excitation circuit (not shown) for exciting the heating elements 96, 108 according to the user's wishes and zero. In this case, the pan of FIG. 6 is stationary with respect to the cooking chamber 112.

The present invention is not limited to the above embodiments. For example, shelves and the like may be formed from a non-conductive material such as ceramic. The heating element may then operate on a different principle than resistance heating. For example, magnetism is one example, where a heating element generates an oscillating magnetic field in the pan and heats the pan by magnetic induction resistance heating.
The temperature of the tray etc. is measured by a temperature sensor,
Alternatively, the measurement must be performed using a detector different from the conventional thermast type, such as an infrared sensor.

For example, the motor 26 has pulleys 46 and 52
May be provided at an intermediate position between them and the area of the pulley 60. Instead of chains 50, 58, 66, endless
A belt can also be used. Shafts 54, 64 and collar 5
A pinion rack may be used instead of 6,68. Further, the system including the motor 26 and the transmission mechanism 28 may be replaced with a pneumatic or hydraulic drive mechanism.

[0045]

According to the present invention, the shelf provided with the second heating element can be moved and set to a proper vertical position by being driven by the drive mechanism, so that a proper and uniform baking effect can be obtained on the upper and lower surfaces of the food.

[Brief description of the drawings]

FIG. 1 is a partially cutaway perspective view showing the entire structure of an oven according to the present invention.

FIG. 2 is a partially cutaway perspective view showing the oven together with two baking dishes.

FIG. 3 is a plan view of a shelf and a heating element.

FIG. 4 is a sectional side view of the same.

FIG. 5 is a block diagram showing a circuit configuration in an oven.

FIG. 6A is a perspective view showing a baking dish. (B) It is a perspective view which shows a baking dish.

FIG. 7 is a perspective view showing the appearance of the oven.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Case 12 Cooking room 14, 16, 18, 20 Heating element 26 Drive motor 28 Transmission mechanism 32 Plate 30 Placement surface

Claims (47)

[Claims] 1. A case defining a cooking chamber, at least one stationary first heating element provided in the cooking chamber, a movable shelf provided in the cooking chamber, and provided on the shelf. A second heating element and a drive mechanism operatively connected to the shelf for moving the shelf with the second heating element within the case. 2. The oven according to claim 1, wherein said shelf has a temperature sensor in thermal contact with said shelf. 3. The oven according to claim 2, wherein the shelf has a temperature sensor in thermal contact. 4. An excitation circuit is operatively connected to the second heating element, and a temperature sensor is operatively connected to the excitation circuit and shuts off the heating element upon detecting a sudden rise in temperature. The oven according to claim 3, wherein 5. The oven according to claim 4, wherein the second heating element is mounted on the shelf via an insulating spacer. 6. The oven according to claim 5, wherein the shelf has a plurality of mounting surfaces for receiving trays or dishes containing foods to be cooked. 7. The mounting surface defines a horizontal plane, a second heating element is disposed at the top of the shelf, and the second heating element is disposed near the surface to provide another upper surface or rim. The oven according to claim 6, wherein the oven is provided. 8. The oven according to claim 5, wherein the second heating element is a resistive heating element. 9. The oven according to claim 5, wherein the second heating element is located at the top of the shelf. 10. The oven according to claim 3, wherein the shelf has a recess for receiving a temperature sensor, the temperature sensor in thermal contact with the shelf. 11. The method according to claim 1, wherein the recess is defined by a thermally conductive sleeve mounted on the shelf.
The oven according to 0. 12. The oven according to claim 1, wherein the shelves and the drive mechanism are connected to each other for cooperation, and the shelves are vertically reciprocated in the room. 13. A drive mechanism having a motor mounted on a case outside the room, the case having at least one elongated hole, which communicates with the room and is connected to the shelf. 2. A traversed by a drive rod, the slot having a seal closure.
The oven according to 2. 14. A baking dish is provided on the shelf, and the baking dish has a steam generation chamber and at least one hole on an upper surface thereof, and the hole communicates with the steam generation chamber. The oven according to claim 1, wherein steam is sent to a lower surface of the food placed thereon. 15. A baking dish having a lower dish portion and an upper dish portion, wherein the upper dish portion has said upper surface and said upper and lower dish portions are connected to each other by a steam-tight seal. The oven according to claim 14, wherein: 16. The pan is in thermal contact with the shelf,
The shelf has a temperature sensor in thermal conductive contact with the shelf, an excitation circuit operatively connected to the second heating element, the temperature sensor thermally conductively connected to the excitation circuit, and a temperature sensor. 15. The oven according to claim 14, wherein the second heating element is shut off when a sudden rise in the temperature is detected. 17. An additional excitation circuit is operatively connected to the first heating element to excite the first heating element during the firing cycle and the overlapping steam cycle, and to terminate the steam cycle with the temperature sensor after the end of the steam cycle. 17. The oven of claim 16, wherein the oven continues. 18. The baking dish has a lower panel with a recess, which communicates with the steam generation chamber and receives a predetermined amount of water before steam and baking in the case. The oven according to claim 14, characterized in that: 19. The method of claim 14, wherein said upper surface comprises a concave surface, and wherein said hole is located in said concave surface.
The oven as described in. 20. A first excitation circuit is operatively connected to the first heating element, and an independent second excitation circuit is connected to the second heating element.
An oven according to claim 1, operatively connected to a heating element. 21. A shelf having a temperature sensor in thermal contact with the shelf, the temperature sensor being operatively connected to a second excitation circuit to automatically activate when the temperature of the shelf suddenly rises. 3. The method according to claim 2, wherein the second heating element is shut off.
The oven according to 0. 22. The method according to claim 1, wherein the second heating element is mounted on the shelf via an insulating spacer.
The oven as described in. 23. The oven according to claim 1, wherein the shelf has a plurality of mounting surfaces for receiving trays or dishes containing food to be cooked. 24. The method according to claim 24, wherein the mounting surface defines a horizontal surface.
24. The oven of claim 23, wherein the second heating element has a top surface or a rim near the surface. 25. The oven according to claim 1, wherein the second heating element is a resistive heating element. 26. The oven of claim 1, wherein the shelf has a recess for receiving a temperature sensor, the temperature sensor in thermal conductive contact with the shelf. 27. The oven of claim 26, wherein said recess is defined by a thermally conductive sleeve mounted on a shelf. 28. A second heating element incorporated in a tray or dish and removably mounted on a shelf.
The oven of claim 1, wherein the second heating element and the shelf have electrical connectors for supplying electrical energy to the heating element. 29. The system according to claim 28, wherein the second heating element is incorporated into a lower portion of the tray or dish, the tray or dish having an upper portion with the lower portion defining a steam generating chamber. The oven as described in. 30. A tray or plate and food on a movable shelf in a home oven, wherein the food is supported on the tray or plate and the tray or plate is supported on the shelf, and the shelf and the tray are provided thereon. A method of cooking comprising operating a drive mechanism to automatically move an applied heating element with the heating element and energizing the heating element when food is placed on a tray or dish in an oven. 31. Generating steam in a chamber within the tray or dish, discharging the steam from a hole in the upper surface of the tray or dish,
A food product is placed on the hole.
The method according to 0. 32. The method of claim 31, wherein the other heating element is energized when the food item is on the tray or plate. 33. The method of claim 32, wherein another heating element is located at the bottom of the oven to bake the food. 34. The method of claim 32, wherein another heating element is placed above the shelf in the oven to bake the top surface of the food. 35. The method according to claim 32, wherein the excitation of the other heating element is performed after the generation of steam. 36. An aliquot of water is further added to the chamber prior to the generation of steam, wherein steam is generated from the water aliquot primarily due to heat from the heating element. 31. The method according to 31. 37. The method of claim 30, wherein placing the tray or dish and food on the shelf first places the food on the tray or dish. 38. The method according to claim 30, wherein the shelf is moved during the excitation of the heating element. 39. The method according to claim 30, wherein the shelves are moved before placing the trays or dishes and food items on the shelves. 40. The method according to claim 30, wherein the shelves are moved after the trays or dishes and food items are placed on the shelves. 41. The method according to claim 30, wherein the excitation of the heating element is terminated and the cooking of the foodstuff is continued in the oven.
The method described in. 42. The method of claim 30, wherein the food is placed on a tray or dish and the other heating element is energized. 43. An oven having a baking chamber defined by a plurality of wall panels, a first electrical connector attached to any of the panels, a tray or dish, and a heating incorporated in the tray or dish. A cooking device comprising: an element; and a second electrical connector permanently connected to the heating element and removably connected to the first electrical connector. 44. The method according to claim 43, wherein the heating element is incorporated in a lower portion of the tray or dish, the tray or dish having an upper portion defining a steam generation chamber with the lower portion. An apparatus according to claim 1. 45. The tray or dish has at least one hole in an upper surface thereof, the hole communicating with a steam generating chamber for applying steam to a lower surface of the food placed on the hole. The apparatus of claim 44, wherein: 46. The tray or dish having a lower portion and an upper portion including the upper surface, the two portions being connected to each other via a vapor-tight seal.
An apparatus according to claim 1. 47. A temperature sensor and an excitation circuit are further provided, the excitation circuit being operatively coupled to the first electrical connector to excite the heating element, the temperature sensor in thermal conductive contact with the tray or dish. 45. The apparatus of claim 44, wherein the apparatus is in contact with the excitation circuit and terminates excitation of the heating element when a sudden rise in temperature is detected.