Method and oven for vacuum cooking
A method of cooking food arranged in a sealed package including a one-way valve that opens at an overpressure of 20-200 mbar, including: heating the sealed package in an oven at approximately atmospheric pressure for a first time period; and after the first time period, subjecting the package to a sub-atmospheric pressure such that gas leaves the sealed package through the valve.
1. A method of cooking food provided in a sealed package, which is provided with a one-way valve that opens at an overpressure of 20-200 mbar, said method comprising:
a first step in which the sealed package is heated in an oven for a first time period;
wherein the pressure in the oven during at least a part of the first step is atmospheric pressure or higher, and
after the first time period, a second step in which the package is subjected to a sub-atmospheric pressure such that gas leaves the sealed package through the valve,
wherein the sub-atmospheric pressure in the second step is at least 100 mbar below atmospheric pressure.
2. The method according to claim 1 , wherein the pressure in the oven during the entire first step is atmospheric pressure or higher.
3. The method according to claim 1 , wherein the temperature in the oven is at least 70° C. during the first step.
4. The method according to claim 1 , wherein the first time period is 20-180 min.
5. The method according to claim 1 , wherein the sub-atmospheric pressure is provided in the oven by reducing the pressure therein.
6. The method according to claim 1 , wherein the sub-atmospheric pressure in the second step is at least 200 mbar below atmospheric pressure.
7. A method of cooking food provided in a sealed package, which is provided with a one-way valve that opens at an overpressure of 20-200 mbar, said method comprising:
a first step in which the sealed package is heated in an oven for a first time period;
wherein the pressure in the oven during at least a part of the first step is atmospheric pressure or higher, and
after the first time period, a second step in which the package is subjected to a sub-atmospheric pressure such that gas leaves the sealed package through the valve,
wherein the first step comprises a first sub-step in which the pressure in the oven is atmospheric pressure or higher, a second sub-step in which the pressure in the oven is lowered to a pressure below atmospheric pressure, a third sub-step in which the pressure in the oven is increased to atmospheric pressure or higher, and a fourth sub-step in which the pressure is at atmospheric pressure or higher.
8. The method according to claim 7 , wherein the first sub-step has duration of 5-30 minutes.
9. The method according to claim 7 , wherein the pressure is lowered to 50-500 mbar during the second sub-step.
10. The method according to claim 7 , wherein the second sub-step has duration of 0.5-5 minutes.
11. A method of cooking food provided in a sealed package, which is provided with a one-way valve that opens at an overpressure of 20-200 mbar, said method comprising:
a first step in which the sealed package is heated in an oven for a first time period;
wherein the pressure in the oven during at least a part of the first step is atmospheric pressure or higher, and
after the first time period, a second step in which the package is subjected to a sub-atmospheric pressure such that gas leaves the sealed package through the valve,
wherein the sealed package is subjected to cooling at an ambient temperature of 10° C. or lower after it has been subjected to the sub-atmospheric pressure of the second step.
12. The method according to claim 11 , wherein the cooling is carried out at approximately atmospheric pressure.
13. A method of cooking food provided in a sealed package, which is provided with a one-way valve that opens at an overpressure of 20-200 mbar, said method comprising:
a first step in which the sealed package is heated in an oven for a first time period;
wherein the pressure in the oven during at least a part of the first step is atmospheric pressure or higher, and
after the first time period, a second step in which the package is subjected to a sub-atmospheric pressure such that gas leaves the sealed package through the valve,
wherein the sealed package is removed from the oven and then subjected to the sub-atmospheric pressure in a vacuum chamber that is separate from the oven.
14. The method according to claim 13 , wherein the temperature in the vacuum chamber is decreased after the sealed package has been subjected to the sub-atmospheric pressure such that the temperature of the food in the sealed package is decreased.