MXPA05013408A - Method for cooking meat using steam - Google Patents

Abstract

A method of cooking meat using steam in an automated household oven comprises a browning step where the cooking cavity is heated at a first temperature sufficient to brown the meat and a cooking step where the cooking cavity is heated at a second temperature sufficient to cook the meat. Steam is introduced into the cavity during the cooking step to facilitate cooking the meat.

Description

METHOD FOR COOKING MEAT USING VAPOR DESCRIPTION PE THE INVENTION The invention relates to a method for cooking meat in an automated domestic oven using steam. Meats, such as beef, poultry, and pork, can be cooked in a variety of ways. A common method for cooking meat involves browning the outer surface of the meat. During the browning process, also known as the Maillard reaction, reducing sugars and amino acids react at temperatures usually within the range of 148.88-260 ° C (300-500 ° F) and the relatively large tasteless molecules disintegrate in relatively small volatile molecules, which have a pleasant taste and smell. In this way, the browning process gives the meat a desired flavor as well as changing the color of the meat surface. The browning occurs only on the surface because the moisture of the meat prevents them from being carried out in the interior to reach the temperatures required by the Maillard reactions. Many recipes require browning the meat at a high temperature, such as placing the meat in a pan on a cooking surface prior to cooking the inside of the meat, such as placing the meat in a lower temperature oven. . The relatively low temperature of the cooking step may not be enough to brown the meat and exposing the meat to a high temperature ensures that the meat is browned and thus has a desired flavor and color. However, this two-step process can be time-consuming and inconvenient because it requires the cook's attention while the meat browns on the cooking surface. The browning step can be used separately before cooking the meat in a vaporized environment. The benefits of cooking food, including meat, with steam are widely recognized and some prestigious contemporary household ovens incorporate an automated steam generation system that introduces steam into the oven's cooking cavity. The benefits of steam cooking include speeding up the cooking process, moistening the meat during the cooking process to keep the meat tender and preserving the vitamins and nutrients in the food. However, Maillard's dorado reaction can not occur on the surface of the meat in a moist cooking cavity. As a result, the user must brown the meat as described above to achieve the desired flavor and texture. A method for cooking meat using steam according to an embodiment of the invention during a cooking cycle in an automated domestic oven with a cooking cavity, a heating system for heating the cooking cavity, and a steam system for introducing steam inside the cooking cavity comprises a browning phase wherein the cooking cavity is heated to a first temperature sufficient to brown the meat, a cooking phase wherein the cooking cavity is heated to a second temperature to cook the meat, and introduce steam into the cooking cavity during the cooking phase. The second temperature may be less than that of the first temperature. The browning phase may not include the introduction of steam. The introduction of steam may comprise generating the steam prior to the end of the browning phase. The browning phase may comprise a first preheating step wherein the cooking cavity is heated rapidly at a first preheating rate to a third temperature. The third temperature may be approximately 204.44 ° C (400 ° F). Heating rapidly can comprise operating the heating system to a substantially total capacity. The cooking cavity can be heated to a third temperature in about 6 minutes during the first preheating stage. The browning phase can further comprising a second preheat step after the first preheat step wherein the cooking cavity is heated from the third temperature to the first temperature at a second preheat rate. The second preheat speed may be less than the first preheat speed. The cooking cavity can be heated to the first temperature from the third temperature in about 4 minutes during the second preheating step. The first temperature can be about 232.22 ° C (450 ° F). The first and second preheating steps may include that there is no steam introduction. The meat can be placed in the cooking cavity during the first and second preheating steps. The method may further comprise operating a convection fan to circulate the heated air in the cooking cavity. The second temperature can be selected by the user. The browning phase may comprise maintaining the cooking cavity at the first temperature for a predetermined period of time. The browning phase may further comprise providing sufficient heat to effect the browning of the meat. The introduction of steam may comprise maintaining a relative humidity in the cooking cavity until the end of the cooking cycle. The cooking phase may comprise maintaining the cooking cavity at the second temperature until the end of the cooking cycle. BRIEF DESCRIPTION OF THE DRAWINGS In the drawings: Figure 1 is a perspective view of an exemplary automatic domestic furnace. Figure 2 is a schematic view of the furnace of Figure 1. Figure 3 is a schematic diagram illustrating a furnace controller of Figure 1 and the exemplary components in operational communication with the controller to execute a method for steaming meat according to one embodiment of the invention. Figure 4 is a schematic diagram illustrating a method for cooking meat with steam according to one embodiment of the invention. Figure 5 is a schematic graph illustrating a temperature and relative humidity in a cooking cavity of the furnace of Figure 1 during the execution of the steam cooking method shown in Figure 4. Figure 6 is a table of the exemplary parameters for the implementation of the meat cooking method shown in Figures 4 and 5. Referring now to the figures, Figure 1 illustrates an exemplary automatic domestic oven 10 which can be used to implement the method for cooking meat with steam according to one embodiment of the invention. The oven 10 comprises a cabinet 12 with an open-faced cooking cavity 14 defined by cooking cavity walls: a pair of walls 16, 18, separate sides joined by an upper wall 20, a bottom wall 22 and a wall 23 posterior (Figure 2). A pivoting door 24 on a hinge 27 selectively closes the cavity 14 and a sensor 26 detects an open position of the door 24 and a closed position of the door 24. When the door 24 is in the open position, a user can have access to the door 24. the cavity 14, while the door 24 is in the closed position prevents access to the cavity 14 and seals the cavity 14 of the external environment. Furnace 10 further comprises a control panel 28 with a user interface accessible to the user to enter desired cooking parameters, such as the temperature and time of manual cooking programs or to select automated cooking programs. The user interface may comprise, for example, a button, a touch-sensitive keyboard, a fingerprint screen, or a voice command unit. The control panel 28 communicates with a controller 30 located in the cabinet 12, as shown in Figure 2. The controller 30 may be a proportional, integral controller and its derivative (PID) or any other suitable controller, as is known well in the technique of automatic ovens. The controller 30 stores data, such as default cooking parameters, manually entered cooking parameters and automated cooking programs, receives data entry from a control panel 28, and sends the data output to the control panel 28 for displaying a condition of the furnace 10 or communicating otherwise with the user. Additionally, controller 30 includes a timer 32 for tracking time during manual and automated cooking programs and a cooling fan 34 located in cabinet 12 to extract cooling air inside cabinet 12 and direct air to controller 30 to prevent overheating of the controller 30 by the heat conducted from the cavity 14. The cooling air flows around the outside of the walls 16, 18, 20, 22, 23 of the cooking cavity. With continued reference to Figure 2, the furnace 10 further comprises a heating system 35 having an upper heating element 36, commonly referred to as a grill, and a lower heating element 38. The schematic illustration of Figure 2 shows the lower heating element 38 as if it were concealed or mounted below the wall 22 of the bottom of the cooking cavity in a housing 40 of the heating element. The heat from the lower heating element 38 is conducted through the bottom wall 22 and into the cavity 14. Alternatively, the lower heating element 38 can be mounted within the cavity 14, as is well known in the art of the ovens. In addition, the upper and lower heating elements 36, 38 can be mounted on the side walls 16, 18 of the cavity 14, as described in US Patent No. 6,545,251 to Allera et al., Which is incorporated herein by reference. reference in its entirety. During use, the upper heating element 36 creates higher heat, or a heat that emanates from the upper heating element 36 towards an upper portion of the cavity 14, and the lower heating element 38 creates a lower heat, or a heat which emanates from the lower heating element 38 towards a lower portion of the cavity 14. The heating system 35 according to the illustrated embodiment further comprises a convection fan 42 which circulates air and steam, when present, within the cavity 14. The convection fan 42 can be any suitable fan and can be mounted at any suitable location in the cavity 1, such as in the rear wall 23. In addition to the heating system, the oven 10 comprises a steam system 44 preferably mounted within the cabinet 12 and configured to introduce steam into the cavity 14. The steam system 44 in the illustrated embodiment comprises a steam boiler 46 which heats water stored in steam system 44. However, the steam system 44 can be any suitable system that is capable of introducing steam directly into the cavity 14 or introducing water that becomes vapor in the cavity 14 and is not limited to the system shown schematically in Figure 2. Figure 3 is a block diagram schematically illustrating a control system of the furnace 10. The control system comprises the controller 30, which operably communicates with the control panel 28, as described above, the sensor 26 of the the door, the cooling fan 34, the heating system 35 and the steam system 44. The door sensor 26 communicating with the controller 30 in the open or closed position of the door 24, and the controller 30 communicate with the cooling fan 34 to activate or deactivate the cooling fan 34 to control the temperature of the controller . The controller 30 instructs the heating system 35 to activate or deactivate the upper heating element 36, the lower heating element 38 and the convection fan 42, either all together, individually or in groups, and provides instructions regarding the desired temperature of the cavity 14 and the speed at which the heating system 35 heats the cavity 14. Similarly, the controller 30 instructs the steam system 44 to activate or deactivate the steam boiler 46 and provide instructions with with respect to the desired temperature of the water in the steam system 44 to achieve the desired relative humidity in the cavity 14. As stated above, the exemplary oven 10 can be used to implement a method 50 for cooking meat with steam according to an embodiment of the invention. The method 50 comprises various stages during which the heating system 35 operates to control a temperature of the cavity 14 and the steam system 44 operates to control a relative humidity of the cavity 14. The temperature and relative humidity during the stages are select to produce a meat product that has a golden outer surface to achieve an external texture, color and flavor desired and having a preferred term (ie, raw, semi-coarse, medium, three-quart and well-cooked) to achieve a texture internal, color and taste desired. As used herein, the term "meat" refers to any type of animal meat used as food. Examples of meat include, but are not limited to, beef, veal, pork, poultry, including birds such as chickens, turkeys, pheasants, ducks, or geese; deer; lamb; and ram. The steps of the method 50 according to one embodiment of the invention are shown in a flow diagram in Figure 4, which shows the functions of the heating system 35 and the steam system 44 during each stage of the method 50, and the The corresponding temperature of the cavity 14 and the relative humidity of the cavity 14 for the stages are illustrated schematically in Figure 5. Figure 5 does not purport to report the actual behavior of the temperature and relative humidity during the method 50, rather, the Figure 5 represents a general behavior of these properties. It will be apparent to someone with ordinary experience in the furnace technique that, in reality, the actual temperature and the actual relative humidity fluctuate approximately around a target temperature, while maintaining a temperature and while increasing the temperature, and a humidity relative objective during the operation of a furnace. Before the first step of method 50, the user prepares the meat by decorating it, seasoning it, etc., if desired, and places the meat and a corresponding meat holder, such as a cooking tray, if used, inside. of the cavity 14, as indicated by step 52 of Figure 4. As indicated in Figure 4, the method 50 can be characterized in that it has two phases: a browning phase to brown the external surface of the meat and a phase of cooking to cook the inside of the meat in a desired term. In general, the browning phase comprises steps 1-4, and the cooking phase comprises step 5; however, the heat in the cavity 14 during the browning phase can also cook the meat, and the Maillard reaction responsible for browning may occur during the cooking phase if the temperature in the cavity 14 is high enough. The phases are called "browning" and "cooking" because those are the primary processes that occur during the respective phases of method 50. Reference can be made to stage 1 as to a first preheating stage where the system 35 of heating rapidly heats the cavity 14 to a first temperature at a first temperature speed rx (step 54), and the steam system 44 is off or not activated (step 56) so that the cavity 14 is relatively dry. According to one embodiment of the invention, the first temperature is a temperature slightly lower than the browning temperature, which can be entered by the user through the control panel 26 or pre-programmed into the controller 30 as part of a automatic cooking cycle. The first heating rate is relatively high so that the cavity 14 quickly reaches the first temperature. During rapid heating, the heating system 35 is in a substantially total capacity and heats the heating of the cavity 14 as quickly as possible or a speed that minimizes the time required for the cavity 14 to reach the first temperature. Stage 1 ends when the cavity 14 reaches the first temperature or after a predetermined period of time. Reference may be made to step 2 following step 1 as a second preheating step wherein the heating system heats the cavity 14 at a second temperature higher than the first temperature at a second preheat rate r2 less than the first preheat speed (step 58). During step 2, the steam system remains off (step 60) so that the cavity 14 remains relatively dry. According to one embodiment of the invention, the second temperature is the browning temperature, which is a temperature that is required to achieve a desired external color, texture and flavor. The browning temperature may be high enough to withstand the Maillard reaction on the surface of the meat. The second preheat speed is relatively low to ensure that the cavity 14 is at the second temperature at the end of step 2. When the cavity 14 heats up rapidly, as in step 1, the heating system 35 can cause the temperature in the cavity to reach beyond a target temperature. By heating the cavity 14 slowly, the cavity 14 gradually approaches the second temperature rather than exceeding the second temperature, which could occur as a result of a high preheat speed. The relatively low heating rate also contributes to uniformly heating the cavity 14 at the second temperature at the end of stage 2. The term "uniformly heating" refers to all the spaces in the cavity 14, the walls 16, 18, 20, 22, 23 of the cavity 14, and the elements such as the trays for cooking in the cavity 14 that reach the desired temperature. A uniformly heated cavity results in a higher quality meat product with consistent browning characteristics. Stage 2 ends when cavity 14 reaches the second temperature or after a predetermined period of time. During stage 3, which follows stage 2, the heating system 35 maintains the cavity 14 at the second temperature (step 62) for a predetermined period of time to brown the meat. As in the preceding steps, the steam system 44 remains off (step 64) such that the cavity is relatively dry. For optimum browning, the cavity 14 is preferably hot and dry, and the heating system 35 can be operated to provide the desired relative properties of upper heat and lower heat to achieve the desired browning. For example, the heating system 35 can be adjusted to provide more heat than lower heat. While the surface of the meat begins to brown during the first and second preheating stages (steps 1 and 2) when the temperature of the cavity 14 reaches a minimum browning temperature, the browning process predominantly occurs during step 3. The predetermined period of time for stage 3 may be entered by a user through control panel 28 or may be pre-programmed within controller 30 as part of an automatic cooking cycle. The duration of stage 3 may depend on the type of meat and the size of the meat (area of the surface and weight). When the predetermined period of time ends, stage 4 begins. During stage 4, the heating system continues to maintain the cavity 14 at the second temperature (step 66), while the steam system 44 is activated (step 68). . If the steam system 44 comprises a steam system type steam boiler as described above, the activation of the steam system 44 comprises preheating the water in the steam system 44 so that a relatively desired humidity, such as a maximum relative humidity for a given oven, in the cavity 14 can be reached at the beginning of the step 5. During the preheating of the water, part of the steam can be introduced inside the cavity 14 and in this way the relative humidity of the cavity 14 rises or is pre-humidified the cavity 14. Alternatively, the steam system 44 can be configured so that steam does not enter the cavity during step 4. The step 4 can last for a predetermined period of time or can end when the steam system 44 is in a able to maintain the relative humidity of the cavity 14 in the humidity at the beginning of the next stage. Step 4 essentially extends the browning phase and prepares steam system 44 to introduce steam during the cooking phase. If the furnace 10 comprises a steam system that instantaneously produces steam, such as by introducing water into the cavity 14, where the water turns into steam, then step 4 can be omitted. It has been described that the browning phase comprises steps 1-4, but the browning phase is not limited to including all stages 1-4 and may include more steps. During the golden phase, the primary objective is to brown the meat and the browning process predominantly occurs during stage 3 when the temperature of the cavity 14 is maintained at the first temperature.

The cooking phase of the method 50 begins in step 5, where the heating system 35 decreases the temperature of the cooking cavity 14 to a third temperature (step 70), and the steam system 44 maintains the relative humidity of the cavity 14 at the desired relative humidity, such as the maximum relative humidity (step 72). According to one embodiment of the invention, the third temperature is a cooking temperature, which can be a temperature recorded by a user through a user interface in the control panel 28 or set by the automatic cooking program and preferably it is less than the second temperature. The cooking temperature is the temperature of the cooking cavity 14 corresponding to cooking the meat in the desired term. The steam in the cooking cavity 14 facilitates the cooking process and helps keep the meat moist rather than dry, which can occur if the meat is cooked in a dry cavity for an extended period of time. Steam also helps to cook meat at a relatively fast rate when compared to cooking meat without the help of steam. Preferably, the temperature is maintained at the third temperature and the relative humidity is maintained at the desired relative humidity until the end of step 5 and consequently at the end of the cooking cycle. The duration of step 5 can be established by an automatic program according to the desired term of the meat, it can be entered by a user through the control panel 28 according to the desired term of the meat or it can directly depend on the term of the meat, as indicated by a temperature probe that measures the internal temperature and, therefore, the term of the meat. According to one embodiment of the invention, the duration of step 5 is equal to a time entered by the user less than the combined duration of steps 1-4. At the end of stage 5, the meat is cooked in the desired term and browned to achieve the desired external texture, color and flavor. Because the browning phase occurs prior to the cooking phase, the meat is sufficiently browned prior to cooking, and the term of the meat is independent of the exterior color. Alternatively, browning the meat after cooking the meat may undesirably result in an overcooking of the meat because the internal temperature of the meat remains high after the meat reaches the desired term at the end of the cooking cycle, and the meat continues to cook during the subsequent browning cycle. An exemplary implementation of the method 50 with the furnace 10 described above, together with the exemplary operational parameter values is presented below with the understanding that the method 50 can be used with any suitable domestic furnace 10 and that the implementation of the method 50 with different Furnaces may differ according to the furnace used. The values for the exemplary operational parameter are shown in a table in Figure 6. During step 1, the heating system 35 heats the cavity 14 to approximately 10 ° C (50 ° F) below the browning temperature, the which is approximately 232.22 ° C (450 ° F); therefore, the first temperature is approximately 204.44 ° C (400 ° F). The duration of stage 1 is about 6 minutes, and cavity 14 can reach 10 ° C (50 ° F) below the browning temperature before the end of 6 minutes and at least at the end of 6 minutes . If cavity 14 reaches 204.44 ° C (400 ° F) at the end of 6 minutes, the first preheat speed averages approximately 19.28 ° C (66.7 ° F) per minute. The controller 30 instructs the heating system 35 to operate both the upper heating elements 36, 38 and less than 100% of the duty cycle and to activate the convection fan 42. An exemplary duty cycle is the percentage of time that the heating element is turned on (i.e. power is supplied to the heating element) during a certain time interval, such as 1 minute.

After 6 minutes, stage 2 begins, and controller 30 instructs the heating system 35 to continue to operate the upper and lower heating elements 36, 38 in a 100% duty cycle to preheat the cavity 14 to the browning temperature, of approximately 232.22 ° C (450 ° F). Stage 2 lasts about 4 minutes, and cavity 14 can reach 232.22 ° C (450 ° F) before the end of 4 minutes and at least at the end of 4 minutes. If cavity 14 reaches 232.22 ° C (450 ° F) at the end of 4 minutes, the first preheat speed averages approximately 6.95 ° C (12.5 ° F) per minute. At the end of step 2, cavity 14 is uniformly heated to approximately 232.22 ° C (450 ° F). During stage 3, which begins at the end of stage 2, the temperature of cavity 14 is mainta at 232.22 ° C (450 ° F). To maintain the temperature, the working cycles of the upper and lower heating elements 36, 38 are reduced to approximately 94% and approximately 40%, respectively, to effect a uniform browning of the meat. Uniform browning is obta when the upper heat and lower heat are in equilibrium so that the entire surface area of the flesh is exposed to the same heat intensity. The exemplary duration for stage 3 is approximately 14 minutes.

The operation of the heating system 35 for stage 4 is the same as for stage 3 since the heating system 35 maintains the temperature of the cavity 14 at 232.22 ° C (450 ° F). The steam system 44 is activated to preheat the water in the steam system 44 via the steam boiler 46. The steam system 44 communicates with the controller 30 and turns on the steam boiler 46 for operation at 100% duty cycle. As with the heating elements 36, 38, an exemplary duty cycle for the steam boiler 46 is the percentage of time that the steam boiler 46 is turned on (i.e., power is supplied to the steam boiler 46) during a certain time interval, such as 1 minute. As stated above, the steam generated during step 4 can enter the cavity 14 to prehumidify the cavity 14. However, because the temperature is relatively high at 232.22 ° C (450 ° F), any steam that is introduced inside the cavity 14 it has a minimal effect on the meat. Stage 4 is relatively short, lasting about 2 minutes. Next at 2 minutes from stage 4, the controller starts stage 5, and the heating system decreases the temperature of cavity 14 for the cooking temperature, which is the temperature set by the user according to the exemplary parameters of Figure 6, while the duty cycles of the upper and lower heating elements 36, 38 are mainta at approximately 94% and approximately 40% respectively. An exemplary set temperature is approximately 162.77 ° C (325 ° F). In addition, the steam boiler 46 duty cycle is reduced to approximately 50%, which is a sufficient level to make enough steam to replace the steam lost through the vents or other medium and maintain the desired relative humidity for the duration of stage 5. According to the exemplary parameters, the duration of stage 5 is variable and depends on the time of the cooking cycle entered by the user. For example, the duration of step 5 may be equal to the cooking cycle time entered by the user minus the comb durations of steps 1-4, which, in this example, is approximately 26 minutes. As mentioned above, the values of the operational parameter shown in Figure 6 depend on the furnace 10 used to implement the method. Different ovens have different types of heating systems (for example, some ovens do not have the convection fan 42) and steam systems, which affect the implementation of the method. For example, the above operational parameter values were determined with the operational cooling fan 34 during the entire cooking cycle. Because the cooling fan 34 can extract heat from the cooking cavity 14 through the walls 16, 18, 20, 22, 23 of the cooking cavity, the cooling fan 34 can affect the temperature of the cavity 14. When the user wishes to cook meat using the method 50, the user separates the meat, places the meat together with a meat support, if the one used, in the cavity 14, and closes the door 24. Next, the user selects a "MEAT" cooking cycle in oven 10 through control panel 28. The user also records the set temperature and the cooking cycle time, if necessary, through the control panel 28. The oven 10 then implements the method 50, starting at stage 1 and ending at stage 5. Following step 5, the user removes the meat, which is browned and cooked at the desired end of the cavity 14. As a result of the Method 50, the meat is browned at a high temperature and then cooked in a controlled steam environment, and the user does not have to carry out a separate browning step, such as placing the meat in a pan on a surface to Cook. Although the invention has been specifically described in conjunction with certain specific embodiments thereof, it should be understood that this is by way of example for illustration and not limitation, and the scope of the appended claims should be interpreted as broadly as the prior art allows. . LIST OF PARTS oven 54 12 cabinet 53 14 cooking cavity 58 16 side walls 60 18 side walls 62 20 top wall 64 22 back wall 66 23 back wall 68 24 Door 70 26 door sensor 72 27 hinge 74 28 control panel 76 30 controller 78 32 stopwatch 80 34 cooling fan 82 35 heating system 84 36 upper heating element 86 38 lower heating element 88 40 heating element housing 90 42 convection fan 92 44 steam system 94 46 steam boiler 96 48 98 50 method 100 52

Claims (20)

1. CLAIMS 1. A method for cooking meat using steam during a cooking cycle in an automated domestic oven with a cooking cavity, a heating system to heat the cooking cavity, and a steam system to introduce steam into the cooking cavity. cooking, the method is characterized in that it comprises: a browning phase wherein the cooking cavity is heated at a first temperature sufficient to brown the meat; a cooking phase wherein the cooking cavity is heated at a second temperature sufficient to cook the meat; and introduce the meat inside the cooking cavity during the cooking phase.
2. 2. The method according to claim 1, characterized in that the second temperature is lower than the first temperature.
3. 3. The method according to claim 1, characterized in that the browning phase includes not introducing the vapor.
4. 4. The method according to claim 1, characterized in that the introduction of the steam comprises generating steam prior to the end of the browning phase.
5. The method according to claim 1, characterized in that the browning phase comprises a first preheating step wherein the cooking cavity is heated rapidly at a first preheating rate for a third temperature.
6. 6. The method of compliance with the claim 5, characterized in that the third temperature is approximately 204.44 ° C (400 ° F).
7. 7. The method of compliance with the claim 5, characterized in that rapid heating comprises operating the heating system to a substantially total capacity.
8. 8. The method of compliance with the claim 6, characterized in that the cooking cavity is heated to a third temperature in about 6 minutes during the first preheating step.
9. The method according to claim 5, characterized in that the browning phase further comprises a second preheating step after the first preheating step wherein the cooking cavity is heated from a third temperature to a first temperature at a second speed of preheating.
10. The method according to claim 9, characterized in that the second preheating speed is lower than the first preheating speed.
11. 11. The method in accordance with the claim 10, characterized in that the cooking cavity is heated for the first temperature from the third temperature in about 4 minutes during the second preheating step.
12. 12. The method in accordance with the claim 11, characterized in that the first temperature is approximately 232.22 ° C (450 ° F).
13. The method according to claim 9, characterized in that the first and second preheating steps include not introducing the vapor.
14. The method according to claim 9, characterized in that the meat is located in the cooking cavity during the first and second preheating steps.
15. The method according to claim 1, further characterized in that it comprises operating a convection fan to circulate heated air in the cooking cavity.
16. 16. The method of compliance with the claim 1, characterized in that the second temperature is selected by the user.
17. The method according to claim 1, characterized in that the browning phase comprises maintaining the cooking cavity at the first temperature for a predetermined period of time.
18. 18. The method according to claim 17, characterized in that the browning phase further comprises providing sufficient heat to effect the browning of the meat.
19. 19. The method according to claim 1, characterized in that the introduction of the steam comprises maintaining a relative humidity in the cooking cavity until the end of the cooking cycle.
20. 20. The method of compliance with the claim 19, characterized in that the cooking phase comprises maintaining the cooking cavity at the second temperature until the end of the cooking cycle.