Air sous-vide cooking method

A method performs sous-vide style cooking in an oven cavity (102) of a cooking appliance (100), where air, not water, serves as the cooking medium. The oven cavity temperature is regulated around a desired final food temperature using a PID algorithm to control a convection heating element (104) and...

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Bibliographische Detailangaben
Hauptverfasser:	Banzato, Massimo, Faraldi, Paolo, Ainapure, Ashish, Swayne, Steven, McGinnis, Brendan
Format:	Patent
Sprache:	eng
Schlagworte:	BLASTING DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEATING HUMAN NECESSITIES LIGHTING MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RANGES THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VENTILATING WEAPONS
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Beschreibung
Zusammenfassung:	A method performs sous-vide style cooking in an oven cavity (102) of a cooking appliance (100), where air, not water, serves as the cooking medium. The oven cavity temperature is regulated around a desired final food temperature using a PID algorithm to control a convection heating element (104) and associated fan.