Steam cooking apparatus and method
Provided is a cooking apparatus ( 10 ). The cooking apparatus comprises a food chamber ( 12 ), and a steam supply ( 16, 20, 23 ) for supplying steam to the food chamber. A control arrangement ( 22, 28 ) controls the steam supply to maintain a steam concentration in air inside the food chamber which is below saturation. Further provided is a method of cooking.
1. A cooking apparatus, comprising:
a food chamber;
a steam supply for supplying steam to the food chamber, the steam supply comprising:
a heated surface for evaporating water, the heated surface comprising a first heating element; and
a water supply arranged to dispense water onto the heated surface; and
a control arrangement adapted to control the heated surface and the water supply to maintain a steam concentration in air inside the food chamber which is below saturation throughout a cooking process such that a diminishing degree of condensation, on food as the cooking process proceeds, coincides with an increasing steam concentration in air inside the food chamber,
wherein the cooking apparatus further comprises a heater comprising a second heating element within the food chamber arranged to heat the steam in the food chamber by convection.
2. The cooking apparatus of claim 1 , wherein the control arrangement is adapted to control the water supply to dispense water at a predetermined rate and wherein the control arrangement is further adapted to estimate a doneness level of the food during the cooking process by monitoring the steam concentration.
3. The cooking apparatus of claim 1 , wherein the water supply comprises:
a reservoir for the water; and
a pump for transporting the water from the reservoir to the heated surface, wherein the pump is controlled by the control arrangement.
4. The cooking apparatus of claim 1 , wherein the control arrangement is further adapted to control the heater to heat the food chamber to a predetermined temperature.
5. The cooking apparatus of claim 1 , wherein the heater is adapted to heat the food chamber to at least 100° C.
6. The cooking apparatus of claim 1 , further comprising a fan arranged to circulate gases in the food chamber.
7. The cooking apparatus of claim 1 , further comprising a moisture sensor for detecting said steam concentration in the food chamber.
8. The cooking apparatus of claim 7 , wherein the control arrangement is adapted to control the steam supply according to the steam concentration detected by said moisture sensor, and wherein the control arrangement is further adapted to control the heater according to the steam concentration detected by said moisture sensor.
9. The cooking apparatus of claim 7 , wherein the control arrangement is adapted to cease or restrict supply of the steam when the steam concentration reaches a threshold concentration, and wherein the control arrangement is further adapted to control the heater to reduce or stop heating of the food chamber when said threshold concentration is reached.
10. The cooking apparatus of claim 1 , wherein the food chamber comprises a vent for steam to escape from the food chamber, wherein the vent is defined by an opening having a diameter of 2 mm to 5 mm.
11. The cooking apparatus of claim 1 , wherein the transparent viewing window is included in an openable lid of the food chamber.
12. A method of cooking, comprising:
receiving food to be cooked in a food chamber with a transparent viewing window;
supplying steam to the food chamber;
controlling the supply of steam such that a steam concentration in air inside the food chamber is maintained below saturation throughout a cooking process such that a diminishing degree of condensation on food as the cooking process proceeds coincides with an increasing steam concentration in air inside the food chamber, wherein the steam supply comprises a heated surface for evaporating water, the heated surface comprising a first heating element, and a water supply arranged to dispense water onto the heated surface, and wherein the controlling comprises controlling the dispensing of the water onto the heated surface;
heating the steam in the food chamber via a second heating element within the food chamber by convection.
13. The method of claim 12 , further comprising estimating a doneness level of the food during the cooking process by monitoring the steam concentration.