Steam cooking apparatus and method
A cooking apparatus is for cooking using steam, but which makes use of heated steam above 100 degrees Celsius. This heated steam is circulated around the food chamber.
1. A cooking apparatus, comprising:
a food chamber;
a heating arrangement;
a water reservoir;
a circulation system; and
a controller,
wherein the controller is adapted to control the heating arrangement to heat water delivered, during cooking, from the water reservoir to create steam, and to further heat the steam to create heated steam at a temperature in the range 100 to 120 degrees Celsius, and to control the circulation system to circulate the heated steam around the food chamber,
wherein the heated steam has an absolute humidity level greater than 450 g/m 3 , and
wherein temperature at a surface of the food chamber is maintained above a condensation temperature of the steam.
2. The apparatus as claimed in claim 1 , wherein the controller is further adapted to control the heating arrangement to maintain an environment of the heated steam in the temperature range.
3. The apparatus as claimed in claim 1 , further comprising a transparent viewing window into the food chamber.
4. The apparatus as claimed in claim 3 , wherein the transparent viewing window is formed in an openable lid of the food chamber.
5. The apparatus as claimed in claim 1 , wherein the heating arrangement comprises a first heater for heating the water and a second heater for heating the steam.
6. The apparatus as claimed in claim 5 , wherein the circulation system is adapted to circulate a flow past the second heater.
7. The apparatus as claimed in claim 5 , further comprising a feed arrangement for providing water from the water reservoir into contact with a heated surface of the first heater.
8. The apparatus as claimed in claim 1 , wherein the controller is further adapted to control the heating arrangement such that an initial rise in a temperature of the food chamber to a temperature of 100 degrees Celsius takes less than 2 minutes.
9. A cooking method, comprising:
receiving food to be cooked in a food chamber;
heating water from a water reservoir to create steam;
further heating the steam to create heated steam at a temperature in the range 100 to 120 degrees Celsius; and
circulating the heated steam around the food chamber,
wherein the heated steam has an absolute humidity level greater than 450 g/m 3 , and
wherein temperature at a surface of the food chamber is maintained above a condensation temperature of the steam.
10. The method as claimed in claim 9 , further comprising controlling a delivery of water from the water reservoir to a heating arrangement and controlling the heating arrangement thereby to maintain an environment of the heated steam in the temperature range.
11. The method as claimed in claim 9 , comprising heating the water with a first heater and heating the steam with a second heater.
12. The method as claimed in claim 11 , comprising circulating the heated steam past the second heater.
13. The method as claimed in claim 9 , comprising controlling the heating arrangement such that an initial rise in a temperature of the food chamber to a temperature of 100 degrees Celsius takes less 2 minutes.