MXPA05013409A - Method for cooking food using steam - Google Patents

Abstract

A method of cooking food, such as fish and vegetables, using steam during a cooking cycle comprises a preheating step where the cavity is heated toward a cooking temperature and a cooking step where the cavity is maintained at the cooking temperature. The preheating step comprises a dry preheating step where no steam is introduced into the cooking cavity and a steam preheating step where steam is introduced into the cavity.

Description

METHOD FOR COOKING FOOD USING VAPOR DESCRIPTION OF THE INVENTION The invention relates to a method for cooking food, specifically fish and vegetables, in an automated domestic oven using steam. The benefits of cooking foods with steam, including fish and vegetables, are widely recognized and include the acceleration of the cooking process, the humidification of the food during the cooking process and the preservation of taste, vitamins and nutrients. Additionally, cooking with steam results in a more homogeneously cooked food product that has an appearance that attracts the senses. For years, chefs have developed several types of home remedies, such as inserting a water bath and / or ice cubes into the cooking cavity, to provide steam within the cooking cavity. For convenience and to eliminate problems with the consistency and timing of the introduction of steam associated with these home remedies, some contemporary domestic ovens incorporate an automated steam generator system that introduces steam into the oven's cooking cavity. It would be useful for the user that the ovens include automated programs dedicated to particular types of foods to ensure that the appropriate amounts of steam are introduced into the cooking cavity at appropriate times during the cooking cycle so that the food is cooked properly and that The benefits of steam cooking are fully realized. A method of cooking food using steam during a cooking cycle with a cooking time 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 chamber. the cooking cavity comprises a preheating step where the cavity is heated in the direction towards a cooking temperature and which comprises a dry preheating step where steam is not introduced into the cooking cavity and a steam preheating step where introduces steam into the cavity; and a cooking step where the cavity is maintained at the cooking temperature. The steam can be introduced into the cavity at the beginning of the steam preheating step. The dry preheating step can comprise heating the cavity to a first temperature. The first temperature can be around the boiling point of water. The steam preheating step may further comprise heating the cavity from the first temperature to the second temperature. The second temperature can be the cooking temperature. The cooking temperature can be in a range of about 137.78 ° C (280 ° F) to about 176.67 ° C (350 ° F). The cooking temperature can be in a range of about 148.89 ° C (300 ° F) to about 198.89 ° C (390 ° F). The cooking temperature can be approximately 171.11 ° C (340 ° F). The cooking step may comprise introducing steam into the cavity. The introduction of steam during the cooking step can be a continuation of the introduction of steam during the steam preheating step. The cooking step may further comprise stopping the introduction of steam before the end of the cooking step. The introduction of steam can have a duration in a range of approximately 20-40% of the cooking time. The introduction of steam can have a duration in a range of approximately 30-80% of the cooking time. A working cycle of a steam boiler for the steam system may be in a range of about 50% to about 100% during the introduction of steam. The working cycle of the steam boiler for the steam system can be approximately 100% during the introduction of steam. The working cycle of the steam boiler for the steam system can be approximately 50% during the introduction of steam.

A duty cycle of a higher heating element to create higher heat and a duty cycle of a lower heating element to create lower heat may be approximately 100% during the preheating step. The cooking step may comprise reducing at least one of the upper heat and the lower heat. The cooking step can further comprise reducing both the upper heat and the lower heat. Food can be inside the cavity during the steam preheat step. The food can be inside the cavity during the dry preheating step. The steam preheating step can be after the dry preheating step. The preheat step with steam can be as long as the dry preheat step. 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 an oven control system of Figure 1. Figure 4 is a schematic diagram illustrating a method of cooking fish and vegetables 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 oven of Figure 1 during the execution of the fish and vegetable cooking method with steam shown in Figure 4. Figure 6 is a table of exemplary parameters for the implementation of the fish and vegetable cooking method shown in Figures 4 and 5. Referring now to the figures, Figure 1 illustrates an exemplary automatic domestic oven 10 that can be used to implement a method for cooking fish and vegetables 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 the walls of the cooking cavity: a pair of separate side walls 16, 18, joined by an upper wall 20, a bottom wall 22, and a rear wall 23 (Figure 2). A pivotable 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 cavity 14, while the door 24 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 data of the desired cooking parameters, such as temperature and time, manual cooking cycles or to select automated cooking cycles. The user interface may comprise, for example, a rotatable knob, a squeeze button, a touch-sensitive tablet, 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 controller proportional to its integral and its derivative (PID) or any other suitable controller, as shown in FIG. knows well in the technique of automatic ovens. The controller 30 stores data, such as the default cooking parameters, the manually entered cooking parameters, and the programs for the automated cooking cycles, receives data receipts from the 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, the controller 30 includes a timer 32 to track the time during manual and automated cooking cycles and a cooling fan 34 placed in the cabinet 12 to draw cooling air into the cabinet 12 and direct the air toward the 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, furnace 10 further comprises a heating system 35 having an upper heating element 36, commonly referred to as a steam boiler, and a lower heating element 38. The schematic illustration of Figure 2 shows the lower heating element 38 as being hidden or mounted below the bottom wall 22 of the cooking cavity in a heating element housing 40. 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 invention. 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 in its entirety. During use, the upper heating element 36 creates a 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 that 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 in any suitable location in the cavity 14, 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 the steam. 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 within the cavity 14 and is not limited to the system shown schematically in Figure 2 Reference is commonly made to ovens that have a heating system and a steam system such as mixed steam ovens. The heating system can be used alone, as in a traditional oven, or in combination with the steam system. When both the heating system and the steam system are used, the steam system functions as a support or accessory for the heating system. Alternatively, the steam system can be used only for steam cooking only. Figure 3 is a block diagram schematically illustrating a control system of the furnace 10. The control system comprises the controller 30, which is operably communicated with the control panel 28, as described above, the door sensor 26 , the cooling fan 34, the heating system 35 and the steam system 44. The door sensor 26 communicates to the controller 30 the open or closed position of the door 24, and the controller 30 communicates with the cooling fan 34 to activate or deactivate the cooling fan 34 to control the temperature of the controller 30. 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 concerning 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 provides instructions concerning the desired water temperature in the steam system 44 to achieve the desired relative humidity within the cavity 14. As shown in FIG. set forth above, the exemplary oven 10 may be used to implement a method of cooking food, especially fish and vegetables, with steam according to one embodiment of the invention. During the method 50, 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 selected to produce a fish or vegetable product having an external texture, a desired color and flavor and having a desired term. For fish, the term may correspond to the degree to which the internal regions of the fish are cooked (ie, raw, medium-crude, medium-term, three-quarters, and well-cooked), although the term of the vegetables may correspond to the degree of crispy finishing of the vegetable. As used herein, the term "fish" refers to any type of aquatic animal of higher category fish used for food. Examples of fish include, but are not limited to, salmon, tuna, sea bass, tilapia, American walleye, sole, golden mahi mahi, halibut, cod, perch, grouper, hake, orange roughy, tope shark, sturgeon and the like. As used herein, the term "plant" refers to any plant of the plant kingdom used as food. Examples of vegetables include, but are not limited to, asparagus, carrots, potatoes, onions, cauliflower, eggplant, peppers, zucchini, leeks, broccoli, Brussels sprouts, artichokes, peas and the like. The steps of the method 50 according to one embodiment of the invention are shown in a flow diagram in Figure 4, and the corresponding temperature of the cavity 14 and the relative humidity of the cavity 14 for the method 50 is illustrated schematically in FIG. Figure 5. Figure 5 is not intended to report the actual behavior of temperature and relative humidity during the method 50; rather, 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 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 fish or vegetable, collectively referred to thereafter as food, by decorating it, seasoning it, etc., if desired, and places the food and a corresponding food support, such as a cooking tray, if used, within the cavity 14, as indicated by step 52 in Figure 4. As indicated in Figure 4, the method 50 can be characterized in that it has a preheating step 54 comprising a step 56 of preheating in dry and a step 58 of preheating with steam and a cooking step 60 following the step 54 of preheating. The steps are defined by the operation of the heating system 35, as will be described in greater detail below. With particular reference to Figure 5, during step 56 of dry preheating, the heating system 35 heats the cavity 14 to a first temperature at a first heating rate tl r and the steam system 44 is turned off or not activated in a way that the cavity 14 is relatively dry. According to one embodiment of the invention, the first temperature is the boiling point of water. During step 56 of dry preheating, the temperature of the cavity 14 rises to at least the boiling point of the water so that steam can be introduced into the cavity 14 during the steam preheating step 58. Preferably, the first heating rate is relatively fast so that the cavity 14 reaches the first temperature in a relatively short period of time. For example, a rapid heating rate may correspond to the operation of the heating system 35 at a substantially maximum capacity. After the temperature of the cavity 14 reaches the first temperature or after a predetermined period of time, the heating system 35 heats the cavity 14 to a second temperature at a second heating rate r2 during the step 58 of preheating with steam . According to one embodiment of the invention, the second temperature is a cooking temperature, which can be entered manually by the user through the user interface 28 or set by the controller 30 in accordance with an automatic cooking cycle. The cooking temperature is selected or fixed, at least in part, based on the desired term of the food. For fish, in particular, the cooking temperature is low enough to evenly cook the fish while preventing overcooking, which can lead to a rubbery texture. Additionally, since the second heating rate can have any suitable value, the second heating rate is preferably lower than the first heating rate. Steam system 44 begins to introduce steam into cavity 14 during steam preheating step 58, as will be discussed in more detail hereinafter. The cooking step 60 starts when the temperature of the cavity 14 reaches the second temperature or after a predetermined period of time. During the cooking step 60, the heating system 35 maintains the temperature of the cavity 14 at the cooking temperature for the remainder of the cooking cycle. The duration of the cooking step 60 can be set by an automatic program according to the desired term of the food, it can be entered by a user through the control panel 28 in accordance with the desired term of the food, or it may depend directly on the term of the food, as indicated by a temperature probe, such as when the food is fish, which measures the internal temperature and, therefore, the term of the food. According to one embodiment of the invention, the duration of the cooking step 60 is equal to a time entered by the user minus the duration of the preheating step 54. During the cooking step 60, the heating system 35 can be controlled to prevent excessive or non-uniform browning of the fish, such as by reducing or otherwise altering the relative amounts of the upper heat and the lower heat. As mentioned above and shown in Figure 5, steam system 44 begins to introduce steam into the cavity during step 58 of preheating with steam. Steam boiler 46 can begin to preheat water in steam system 44 before steam preheating step 58 so that steam can be introduced into cavity 14 at the start of steam preheating step 58, if desired. Introducing steam into the cavity 14 as soon as possible during the preheating step 54 helps to ensure that the steam is present from the start in the cooking cycle to facilitate the cooking process. Step 58 of steam preheating ensures that the food is not exposed to a dry, high temperature environment, which can cause the food to dry. In this way, the benefits of steam cooking can be fully realized when steam is introduced rather quickly. Aditionally, waiting until the temperature reaches at least the first temperature, which is preferably the boiling point of the water, to introduce the steam into the cavity 14 ensures that the temperature of the cavity 14 is high enough to maintain the steam in a vaporized state. As a result, the vapor will not condense inside the cavity 14 nor form water droplets on the walls 16, 18, 20, 22, 23, the food or any other product within the cavity 14. The formation of water droplets on porcelain, which is a material found in the walls 16, 18, 20, 22, 23 of the cavity of many ovens, can undesirably damage the material. The steam system 44 generates steam at a predetermined steam generation rate during a steam generation time, which is of a duration for the steam system 44 to generate steam and introduce steam into the cavity 14, to reach a predetermined relative humidity, which can be entered manually by the user through the user interface 28 or set by the controller 30 in accordance with an automatic cooking cycle. According to one embodiment of the invention, the predetermined relative humidity is a maximum relative humidity for the cavity 14. Relative humidity is the ratio of the amount of water vapor in the air at a specific temperature to the maximum amount that the air it could maintain at that specific temperature, and the maximum relative humidity decreases with the increase in temperature above 100 ° C (212 ° F) for a given pressure. Below 100 ° C (212 ° F), the maximum relative humidity at atmospheric pressure is 100%. The steam generation time, which can be entered manually by the user through the user interface 28 or set by the controller 30 in accordance with an automatic cooking cycle, may depend on a cooking time or may be a period of time. of fixed time that is independent of the cooking time. The cooking time is the duration of the total cooking cycle and can likewise be entered manually by the user through the user interface 28 or set by the controller 30 in accordance with an automatic cooking cycle. The cooking time may depend on the type of food, the amount or size of the food that is cooked, and the desired term of the food. The parameter values for the different food quantities and the corresponding term levels of the food can be stored in the controller 30. For example, the steam generation time can be calculated as a percentage of a cooking time. In this way, the steam generation time may vary from one cooking cycle to another cooking cycle, and steam introduction may cease before the end of steam preheating step 58, at the end of preheating step 58, during the cooking step 60, as illustrated in Figure 5, or at the end of the cooking step 60. An exemplary implementation of the method 50 with the furnace 10 described above, together with the exemplary operational parameter values, is presented below, with this being understood that the method 50 can be used with any suitable domestic furnace 10 and that the implementation of the method 50 With different ovens it can differ according to the oven used. The values of exemplary operational parameters are shown in a table in Figure 6. Figure 6 presents exemplary operational parameter values during three cooking cycles: a fish cooking cycle, a first vegetable cooking cycle (Vegetables A) , and a second cycle of cooking vegetables (Vegetable B). For the fish cooking cycle, the heating system 35 heats the cavity 14 to the first temperature during step 56 of dry preheating.

An exemplary range for the first temperature is approximately 90.56 ° C (195 ° F) at approximately 110 ° C (230 ° F), and preferably, the first temperature is approximately the boiling point of water, or 100 ° C (212 ° F) at sea level. The duration of the dry preheating step is about 5 minutes, and the cavity 14 can reach 100 ° C (212 ° F) before the end of 5 minutes and at least at the end of 5 minutes. If cavity 14 reaches 100 ° C (212 ° F) at the end of 5 minutes, the first preheat speed averages approximately 15.57 ° C (28 ° F) per minute. The controller 30 instructs the heating system 35 to operate both the upper and lower heating elements 36, 38, at a 100% duty cycle and to activate the convection fan 42. An exemplary duty cycle is the percentage of the time that the heating element is turned on (i.e., the energy that is supplied to the heating element) during a certain time interval, such as 1 minute. After 5 minutes, steam preheating step 58 begins, and controller 30 instructs heating system 35 to continue operating top and bottom lowering elements 36, 38, at a 100% duty cycle to preheat the cavity 14 at the second temperature, which is shown in Figure 6 as having a range of approximately 137.78 ° C (280 ° F) at approximately 176.67 ° C (350 ° F).

Preferably, the second temperature is approximately 171. 11 ° C (340 ° F). The step 58 of steam preheating has a duration of about 10 minutes, and the cavity 14 can reach 171.11 ° C (340 ° F) before the end of 10 minutes and at least at the end of 10 minutes. If cavity 14 reaches 171.11 ° C (340 ° F) at the end of 10 minutes, the first heating rate averages approximately 7.23 ° C (13 ° F) per minute. At the end of step 58 of steam preheating, the cavity 14 is uniformly heated to approximately 171.11 ° C (340 ° F). The heating system 35 maintains the temperature of the cavity 14 at approximately 171.11 ° C (340 ° F) for the cooking step 60 and can alter the duty cycles of the upper and lower heating elements 36, 38 to adjust the relative amounts of upper heat and lower heat. The steam system 44 operates the steam boiler 46 at a 100% duty cycle where, as with the heating elements 36, 38, an exemplary work cycle for the steam boiler 46 is the percentage of the boiler time steam 46 is turned on (ie, the energy that is supplied to the steam boiler 46) during a certain time interval, such as 1 minute. For the furnace 10 of Figure 1, a 100% duty cycle corresponds to a steam generation rate of about 30 grams per minute. The steam generation time is 20-40% of the cooking cycle time, where 20% may correspond to a relatively small fish and 40% may correspond to a relatively large fish. The operational parameters given in Figure 6 for the first and second cooking cycles of vegetables are similar to those for the fish cooking cycle, and the differences are discussed below. The operational parameters for the dry preheating step 56 are identical for all the cooking cycles shown in Figure 6 because during this step, the cavity 14 is heated to the first temperature to prepare the cavity 14 for the introduction of steam , a process that is independent of the type of food that is cooked. The range for the second temperatures for the first and second cooking cycles of vegetables, approximately 148.89 ° C (300 ° F) to approximately 198.89 ° C (390 ° F), is higher than that of fish. Although the cooking temperature of the fish should be low enough to prevent the fish from being overcooked, vegetables can sustain higher cooking temperatures, and high cooking temperatures can facilitate roasting of vegetables, if desired. Other differences between the first and second cycles of cooking vegetables and the cooking cycles of fish and between the first cycle of cooking vegetables and the second cycle of cooking vegetables are the steam cycle and the generation time steam, or the duration of steam introduction. For the first vegetable cooking cycle, the steam duty cycle is 100%, as in the fish cooking cycle, but the steam generation time can fluctuate from 30-80% of the cooking time. Conversely, the second cycle of cooking vegetables has a steam generation time that fluctuates 20-40% of the cooking time, as in the fish cooking cycle, but the steam duty cycle is 50%. For the furnace 10 of Figure 1, a 50% duty cycle corresponds to a steam generation rate of approximately 15 grams per minute. These parameters vary according to the type of vegetable that is cooked. For example, the first cycle of cooking vegetables is suitable for use with onions, potatoes, carrots, cauliflower and eggplant, while the second cycle of cooking vegetables can be used for peppers, zucchini and leeks. The vegetables in the last group absorb moisture more easily than the previous group of vegetables, so less steam is required during the cooking cycle. The value of the steam duty cycle can differ from these values and, for vegetables, and an exemplary range during the steam duty cycle for vegetables is from about 50% to about 100%. Finally, the steam work cycle and steam generation time depend on the type of food, the size of the food, and the desired term of the food. As mentioned in the above, the operational parameter values 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 convection fan 42) and steam systems, which affects the implementation of method 50. For example, the values of previous operational parameters were determined with the cooling fan 34 operational throughout the 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 fish or vegetables using the method 50, the user prepares the food, places the food together with a food support, if used, inside the cavity 14, and closes the door 24. Thereafter, the The user selects a "FISH" cooking cycle or a "VEGETABLE" cooking cycle in the oven 10 through the control panel 28. The user also enters values for parameters, such as the cooking temperature and the cooking time, if necessary, through the control panel 28. The oven 10 then implements the cooking cycle, starting at the dry preheating step 56 and ending at the cooking step 60. After the cooking step 60, the user removes the food, which is cooked in the desired term, from the cavity 14. It is possible to vary or otherwise alter certain aspects of the method 50 without departing from the scope of the invention. For example, the dry preheat step can comprise multiple heating rates more than a single heating rate, whereby the temperature of the cavity 14 is raised to a first preheat temperature at a first preheat rate and thereafter it rises to a second preheating temperature at a second preheating speed different from the first preheating speed. An illustration of this example is to heat the cavity 14 to approximately 85 ° C (185 ° F) for approximately 4 minutes and then heat the cavity to approximately 100 ° C (212 ° F) for approximately 2 minutes. By decreasing the heating of the cavity 14 before reaching the boiling point of the water, the heating system 35 can more effectively heat the cavity 14 so that the entire cavity 14, including any space and elements within the cavity 14, is heated uniformly to the boiling point of the water. In addition, the cooking step 60 has been described above and shown in Figure 5 as maintaining the temperature of the cavity 14 at a second constant temperature. However, it is within the scope of the invention to vary the second or the cooking temperature and, therefore, the temperature of the cavity 14 during the cooking step 60.; thus, the term "maintain" is intended to include maintaining the temperature of the cavity 14 substantially constant and varying the temperature of the cavity 14 according to the second or the cooking temperature. Although the invention has been specifically described in conjunction with certain specific embodiments thereof, it should be understood that it is by way of illustration and not limitation, and the scope of the appended claims should be interpreted as broadly as the prior art permits.

LIST OF PARTS oven 54 preheating step 12 cabinet 56 dry preheating step 14 cooking cavity 58 steam preheating step 16 side walls 60 cooking step 18 side walls 62 20 upper wall 64 22 bottom wall 66 23 rear wall 68 24 door 70 26 door sensor 72 27 hinge 74 28 control panel 76 30 controller 78 32 timer 80 34 cooling fan 82 35 heating system 84 36 heating element 86 upper 38 heating element 88 lower 40 housing of the heating element 90 42 convection fan 92 44 system steam 94 46 steam boiler 96 48 98 50 method 100 52 step of food loading

Claims (27)

1. CLAIMS 1. A method of cooking food using steam during a cooking cycle with a cooking time in an automated domestic oven with a cooking cavity, a heating system to heat the cooking cavity, and a steam system to introduce steam inside the cooking cavity, the method is characterized in that it comprises: a preheating step where the cavity is heated towards a cooking temperature and comprising: a dry preheating step where no steam is introduced into the cavity of cooking; and a steam preheating step where steam is introduced into the cavity; and a cooking step where the cavity is maintained at the cooking temperature. The method according to claim 1, characterized in that the steam is introduced into the cavity at the beginning of the steam preheating step. 3. The method according to claim 1, characterized in that the dry preheating step comprises heating the cavity to a first temperature. 4. The method according to claim 3, characterized in that the first temperature is approximately the boiling point of water. The method according to claim 3, characterized in that the step of preheating with steam further comprises heating the cavity from the first temperature to the second temperature. 6. The method of compliance with the claim 5, characterized in that the second temperature is the cooking temperature. 7. The method of compliance with the claim 6, characterized in that the cooking temperature is in a range from about 137.78 ° C (280 ° F) to about 176.67 ° C (350 ° F). 8. The method according to claim 7, characterized in that the cooking temperature is approximately 171.11 ° C (340 ° F). The method according to claim 6, characterized in that the cooking temperature is in a range of about 148.89 ° C (300 ° F) to about 198.89 ° C (390 ° F). The method according to claim 9, characterized in that the cooking temperature is approximately 171.11 ° C (340 ° F). The method according to claim 1, characterized in that the cooking step comprises introducing steam into the cavity. The method according to claim 11, characterized in that the introduction of steam during the cooking step is a continuation of the introduction of steam during the steam preheating step. The method according to claim 11, characterized in that the cooking step further comprises stopping the introduction of steam before the end of the cooking step. 14. The method according to the claim 1, characterized in that the introduction of steam has a duration in a range of approximately 20-40% of the cooking time. The method according to claim 14, characterized in that a working cycle of a steam boiler for the steam system is in a range of about 50% to about 100% during the introduction of steam. The method according to claim 15, characterized in that the working cycle of the steam boiler for the steam system is approximately 100% during the introduction of steam. 17. The method according to claim 15, characterized in that the working cycle of the steam boiler for the steam system is approximately 50% during the introduction of steam. 18. The method according to claim 1, characterized in that the introduction of steam has a duration in a range of about 30-80% of the cooking time. The method according to claim 18, characterized in that a working cycle of a steam boiler for the steam system is approximately 100% during the introduction of steam. 20. The method of compliance with the claim 1, characterized in that a working cycle of a steam boiler for the steam system is in a range of about 50% to about 100% during the introduction of steam. 21. The method according to the claim 1, characterized in that a work cycle of a higher heating element for creating higher heat and a working cycle of a lower heating element for creating lower heat are approximately 100% during the preheating step. 22. The method according to claim 21, characterized in that the cooking step comprises reducing at least one of the upper heat and the lower heat. 23. The method according to claim 22, characterized in that the cooking step further comprises reducing both the upper heat and the lower heat. 24. The method according to claim 1, characterized in that the food is inside the cavity during the step of preheating with steam. 25. The method in accordance with the claim 24, characterized in that the food is inside the cavity during the dry preheating step. 26. The method according to claim 1, characterized in that the step of preheating with steam is after the step of preheating dry. 27. The method according to claim 1, characterized in that the step of preheating with steam is longer than the step of preheating in dry.