U.S. patent application number 11/945219 was filed with the patent office on 2009-05-28 for method for baking a casserole using steam.
This patent application is currently assigned to WHIRLPOOL CORPORATION. Invention is credited to Karen M. Embury, Jason R. Savage, Joel M. Sells.
Application Number | 20090136640 11/945219 |
Document ID | / |
Family ID | 40669942 |
Filed Date | 2009-05-28 |
United States Patent
Application |
20090136640 |
Kind Code |
A1 |
Embury; Karen M. ; et
al. |
May 28, 2009 |
Method for Baking a Casserole Using Steam
Abstract
A method of operating a household oven to bake a casserole with
the introduction of steam and controlling the steam to maintain a
predetermined level of humidity to control the level of browning of
the casserole.
Inventors: |
Embury; Karen M.; (St.
Joseph, MI) ; Sells; Joel M.; (Coloma, MI) ;
Savage; Jason R.; (St. Joseph, MI) |
Correspondence
Address: |
WHIRLPOOL PATENTS COMPANY - MD 0750
500 RENAISSANCE DRIVE - SUITE 102
ST. JOSEPH
MI
49085
US
|
Assignee: |
WHIRLPOOL CORPORATION
Benton Harbor
MI
|
Family ID: |
40669942 |
Appl. No.: |
11/945219 |
Filed: |
November 26, 2007 |
Current U.S.
Class: |
426/510 |
Current CPC
Class: |
A23L 5/13 20160801 |
Class at
Publication: |
426/510 |
International
Class: |
A23L 1/01 20060101
A23L001/01 |
Claims
1. A method of operating a household oven to bake a casserole using
steam during a cooking cycle in an automated household oven with a
cooking cavity, a heating system for heating the cooking cavity,
and a steam system for introducing steam into the cooking cavity,
the method comprising: a preheating step comprising operating the
heating system to heat the cooking cavity to a temperature greater
than the water vapor phase change temperature in the cooking
cavity; a cooking step comprising heating the cooking cavity at a
predetermined cooking temperature for a predetermined time; and
after the preheating step, a humidifying step comprising
introducing steam into the cooking cavity to maintain a
predetermined relative humidity to control the level of browning of
the casserole during the cooking step.
2. The method of claim 1, wherein the humidifying step comprises
selecting a duty cycle for the steam system to control the output
of the steam system and maintain the predetermined relative
humidity.
3. The method of claim 2, wherein the selecting of the duty cycle
comprises selecting the duty cycle based on the difference between
dry bulb temperature and wet bulb temperature for the predetermined
cooking temperature.
4. The method of claim 3, wherein the cooking temperature is
selected by the user.
5. The method of claim 4, wherein the cooking time is selected by
the user.
6. The method of claim 1, further comprising a second preheating
step, after the first preheating step and before the cooking step,
wherein the cooking cavity is heated to a uniform temperature
greater than the water vapor phase change temperature in the
cooking cavity.
7. The method of claim 6, wherein the second preheating step heats
the cooking cavity to the cooking temperature.
8. The method of claim 7, wherein the humidifying step begins
during the second preheating step.
9. The method of claim 8, further comprising a third preheating,
after the second preheating step and before the cooking step,
wherein the cooking cavity is heated to the cooking
temperature.
10. The method of claim 9, wherein the steam humidifying step
reaches the predetermined relative humidity at during the third
preheating step.
11. The method of claim 1, wherein the predetermined cooking time
and predetermined cooking temperature are selected for cooking all
areas of the casserole.
12. The method of claim 11, wherein the predetermined relative
humidity is set by a controller to control the level of browning
based on the predetermined cooking time and predetermined
temperature.
13. The method of claim 12, wherein the user selects the
predetermined cooking temperature and predetermined cooking
time.
14. The method of claim 13, wherein the level of browning is a
predetermined level of browning.
15. A method of operating a household oven to bake a casserole
using steam during a cooking cycle in an automated household oven
with a cooking cavity, a heating system for heating the cooking
cavity, and a steam system for introducing steam into the cooking
cavity, the method comprising: setting a cooking time and a cooking
temperature for a casserole; heating the cooking cavity at the
cooking temperature for the cooking time; determining a level of
browning for the casserole; setting a relative humidity based on
the level of browning; and maintaining the relative humidity within
the cooking cavity for at least a portion of the cooking time.
16. The method of claim 15, wherein the relative humidity is set by
a controller of the household oven.
17. The method of claim 16, wherein the level of browning is
determined by one of the user and the controller setting the level
of browning.
18. The method of claim 17, wherein at least one of the cooking
time and cooking temperature is set by a user of the household
oven.
19. The method of claim 15, wherein a controller of the household
oven sets a duty cycle for the steam system to maintain the
relative humidity.
20. The method of claim 19, wherein the duty cycle is set based on
at least one of the cooking time and cooking temperature in
addition to the level of browning.
21. A method of operating a household oven to bake a casserole
using steam during a cooking cycle in an automated household oven
with a cooking cavity, a heating system for heating the cooking
cavity, and a steam system for introducing steam into the cooking
cavity, the method comprising: a cooking step comprising heating
the cooking cavity at a predetermined cooking temperature for a
predetermined time; and a humidifying step comprising introducing
steam into the cooking cavity to maintain a predetermined relative
humidity to control a level of browning during the cooking step and
after the preheating step.
22. The method of claim 21, wherein the predetermined relative
humidity is constant during the cooking step.
23. The method of claim 21, wherein the level of browning is a
predetermined level of browning selected by the user.
24. The method of claim 23, wherein the predetermined relative
humidity is determined based on the predetermined level of
browning.
25. The method of claim 24, wherein a duty cycle for the steam
system is set to achieve the predetermined relative humidity.
Description
BACKGROUND OF THE INVENTION
[0001] Casseroles, which typically consist of a combination of
vegetables, meat, pasta and/or rice, are cooked and served in a
single large, deep dish. Casseroles are often topped with cheese as
the primary surface ingredient. Due to the depth of a casserole, it
can be difficult to cook the center of the casserole thoroughly,
without excessively browning or burning the surface ingredients.
Thus, casseroles are typically cooked for longer times and at lower
temperatures as compared to the individual ingredients cooked
alone.
[0002] Casseroles are currently prepared in an oven to achieve some
browning of the casserole. During the browning process, also known
as the Maillard reaction, reducing sugars and amino acids react at
temperatures usually in the range of about 300-500.degree. F. and
break down relatively large, dull tasting molecules into relatively
small, volatile molecules having a pleasing taste and odor. Thus,
the browning process gives the casserole a desired flavor in
addition to changing the color of the surface of the casserole.
Browning occurs only at the surface because the moisture in the
casserole prevents the interior from reaching temperatures required
for the Maillard reactions to take place. The browning Maillard
reaction, however, cannot occur at the surface of the casserole in
an overly humid cooking cavity. As a result, casseroles are
typically cooked without the addition of moisture. However, the
longer cook times required for casseroles expose the surface
ingredients of the casserole to radiant heat that can dry out,
over-brown and even burn the surface ingredients. To prevent this,
casseroles are covered with foil for part of the baking time. This
is inconvenient and users often forget to remove the foil and the
surface ingredients are not browned as desired.
[0003] The addition of water onto the surface ingredients can slow
the surface browning. However, current methods of applying water to
the surface ingredients by direct spray or steam are not convenient
for the user nor do they produce predictable results. If too much
water is used, the surface ingredients may appears uncooked and be
soggy. If too little is used, the surface ingredients may burn.
SUMMARY OF THE INVENTION
[0004] The invention relates to a method of operating a household
oven to bake a casserole with the introduction of steam and
controlling the steam to maintain a predetermined level of humidity
to control the level of browning of the casserole.
BRIEF DESCRIPTION OF THE DRAWINGS
[0005] In the drawings:
[0006] FIG. 1 is a perspective view of an exemplary automatic
household oven.
[0007] FIG. 2 is a schematic view of the oven of FIG. 1.
[0008] FIG. 3 is a schematic diagram illustrating a controller of
the oven of the FIG. 1 and exemplary components in operative
communication with the controller for executing a method of baking
a casserole according to one embodiment of the invention.
[0009] FIG. 4 is a schematic diagram illustrating a method of
baking a casserole according to one embodiment of the
invention.
[0010] FIG. 5 is a schematic graph illustrating a temperature and a
relative humidity in a cooking cavity of the oven of FIG. 1 during
the execution of the method of baking a casserole shown in FIG.
4.
[0011] FIG. 6 is a table of exemplary parameters for implementation
of the method of baking a casserole shown in FIGS. 4 and 5 at a
first relative humidity.
[0012] FIG. 7 is a second table of exemplary parameters for
implementation of the method of baking a casserole shown in FIGS. 4
and 5 at a second relative humidity.
[0013] FIG. 8 is a table illustrating the relationships between
steam duty cycles, dry bulb temperatures, wet bulb temperatures,
delta, and the level of browning of the method of baking a
cheddar-covered casserole shown in FIGS. 4 and 5.
[0014] FIG. 9 is a table illustrating the relationships between
steam duty cycles, dry bulb temperatures, wet bulb temperatures,
delta, and the level of browning of the method of baking a
mozzarella-covered casserole shown in FIGS. 4 and 5.
[0015] FIG. 10 is a table illustrating the relationships between
steam duty cycles, dry bulb temperatures, wet bulb temperatures,
delta, and the level of browning of the method of baking a
parmesan-covered casserole shown in FIGS. 4 and 5.
[0016] FIG. 11 is a table illustrating the relationships between
steam duty cycles, dry bulb temperatures, wet bulb temperatures,
delta, and the level of browning of the method of baking a reduced
fat cheddar-covered casserole shown in FIGS. 4 and 5.
DESCRIPTION OF THE PREFERRED EMBODIMENT
[0017] Referring now to the figures, FIG. 1 illustrates an
exemplary automatic household oven 10 that can be used to implement
a method for baking casseroles with steam according to one
embodiment of the invention. The oven 10 comprises a cabinet 12
with an open-face cooking cavity 14 defined by cooking cavity
walls: a pair of spaced side walls 16, 18 joined by a top wall 20,
a bottom wall 22, and a rear wall 23 (FIG. 2). A door 24 pivotable
at 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
access the cavity 14, while the door 24 in the closed position
prevents access to the cavity 14 and seals the cavity 14 from the
external environment.
[0018] The oven 10 further comprises a control panel 28 accessible
to the user for inputting desired cooking parameters, such as
temperature and time, of manual cooking programs or for selecting
automated cooking programs. The control panel 28 communicates with
a controller 30 located in the cabinet 12, as shown in FIG. 2. The
controller 30 can be a proportional-integral-derivative (PID)
controller or any other suitable controller, as is well-known in
the automatic oven art. The controller 30 stores data, such as
default cooking parameters, the manually input cooking parameters,
and the automated cooking programs, receives input from the control
panel 28, and sends output to the control panel 28 for displaying a
status of the oven 10 or otherwise communicating with the baker.
Additionally, the controller 30 includes a timer 32 for tracking
time during the manual and automated cooking programs and a cooling
fan 34 located in the cabinet 12 for drawing cooling air into the
cabinet 12 and directing the air toward the controller 30 to avoid
overheating of the controller 30 by heat conducted from the cavity
14. The cooling air flows around the outside of the cooking cavity
walls 16, 18, 20, 22, 23.
[0019] With continued reference to FIG. 2, the oven 10 further
comprises a heating system 35 having an upper heating element 36,
commonly referred to as a broiler, and a lower heating element 38.
The schematic illustration of the FIG. 2 shows the lower heating
element 38 as being hidden or mounted beneath the cooking cavity
bottom wall 22 in a heating element housing 40. Heat from the lower
heating element 38 conducts through the bottom wall 22 and into the
cavity 14. Alternatively, the lower heating element 38 can be
mounted inside the cavity 14, as is well-known in the oven art.
Further, the upper and lower heating elements 36, 38 can be mounted
at the side walls 16, 18 of the cavity 14, as disclosed in U.S.
Pat. No. 6,545,251 to Allera et al., which is incorporated herein
by reference in its entirety. The heating system 35 according to
the illustrated embodiment further comprises a convection fan 42
that 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 of the cavity 14, such as in the rear wall
23.
[0020] 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 boiler 46 that heats
water stored in the 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 is turned
into steam in the cavity 14 and is not limited to the system shown
schematically in FIG. 2.
[0021] FIG. 3 is a block diagram that schematically illustrates a
control system of the oven 10. The control system comprises the
controller 30, which operably communicates 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 regarding the desired temperature of the cavity 14 and
the rate at which the heating system 35 heats the cavity 14.
Similarly, the controller 30 instructs the steam system 44 to
activate or deactivate the boiler 46 and provides instructions
regarding the desired temperature of the water in the steam system
44 in order to achieve the desired relative humidity in the cavity
14.
[0022] As stated above, the exemplary oven 10 can be used to
implement a method 50 of baking a casserole with steam according to
one embodiment of the invention. The method 50 comprises several
stages during which 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
the relative humidity during the stages are selected to produce a
casserole having desired outer and inner characteristics, such as
texture and color. As used herein, the term "casserole" refers to
any type of casserole that benefits from steam baking. Examples of
casseroles include, but are not limited to, green bean casserole,
tamales casserole, chicken casserole, enchiladas casserole, and
tuna casserole. A casserole can also be a standard casserole, which
has no toppings, or it can be a cheese-covered casserole having a
layer of cheese on a top portion thereof. Furthermore, the method
for baking a casserole according to the invention is also useful
for cooking egg and cheese dishes, such as quiches.
[0023] The stages of the method 50 according to one embodiment of
the invention are shown in a flow chart in FIG. 4, which presents
the functions of the heating system 35 and the steam system 44
during each stage of the method 50, and the corresponding
temperature of the cavity 14 and the relative humidity of the
cavity 14 for the stages are schematically illustrated in FIG. 5.
FIG. 5 is not intended to report actual behavior of the temperature
and the relative humidity during the method 50; rather, FIG. 5
represents a general behavior of these properties. It will be
apparent to one of ordinary skill in the oven art that, in reality,
the actual temperature and the actual relative humidity fluctuate
about a target temperature and a target relative humidity during
the operation of an oven.
[0024] Before the first stage of the method 50, the baker prepares
the casserole and places the casserole and a corresponding
casserole support, such as a baking stone or a baking tray, if
used, into the cavity 14, as indicated by step 51 in FIG. 4. In
general, stage 1 can be referred to as a dry preheat stage where
the heating system 35 heats the cavity 14 to a first temperature at
a first heating rate r.sub.1 (step 52), and the steam system 44 is
off or not activated (step 54). The dry preheat stage raises the
temperature of all exposed surfaces in the oven 10 to a level
sufficient for preventing steam from condensing. According to one
embodiment of the invention, the first temperature is a temperature
about equal to the boiling point of water. The first temperature is
at least equal to about the boiling point of water so that steam
entering the cavity 14 during stage 2 will maintain a vapor phase
(or water entering the cavity 14 will undergo a phase change to
vapor, if the steam system 44 introduces water into the cavity 14).
The first heating rate is relatively high so as to flash heat the
cavity 14 whereby the cavity 14 quickly reaches the first
temperature. Flash heating comprises heating the cavity 14 rapidly,
such as by heating the cavity 14 as fast as possible or at a rate
to minimize the time required for the cavity 14 to reach the first
temperature. The convection fan 42 is also operated during stage 1,
as is indicated in step 52. Stage 1 terminates when the cavity 14
reaches the first temperature or after a predetermined period of
time. Waiting until the end of stage 1 to initiate the steam system
44 ensures that the temperature of the cavity 14 is high enough to
sustain steam in a vaporized state. As a result, the vapor will not
condense in the cavity 14 and form water droplets on the walls 16,
18, 20, 22, 23, the casserole, or any other items in the cavity 14.
Formation of water droplets on porcelain, which is a material found
on the cavity walls 16, 18, 20, 22, 23 of many ovens, can
undesirably damage or stain the material.
[0025] Stage 2 follows stage 1 and can be generally referred to as
a prehumidify stage where the steam system 44 activates to heat the
water, such as by the boiler 46, to prehumidify the cavity 14 (step
56) while the heating system 35 continues to preheat the cavity 14.
Stage 2 is designed to uniformly heat the casserole and the
interior of the oven 10 in order to prevent uneven cooking of the
casserole. When the water in the steam system 44 reaches its
boiling point, the steam begins to enter the cavity 14 and raises
the relative humidity in the cavity 14. According to one embodiment
of the invention, the relative humidity of the cavity 14 reaches a
desired relative humidity during stage 2 or at least by the end of
stage 2. Thus, by the end of stage, 2, the cavity 14 is moist, a
condition where the relative humidity of the cavity 14 is greater
than the relative humidity of the cavity 14 prior to the
introduction of steam and is at a level desired for initial baking
of the casserole. The convection fan 42 continues to operate during
stage 2. Concurrently, the heating system 35 raises the temperature
of the cavity 14 to a second temperature at a second heating rate
r.sub.2 less than the first heating rate (step 58). According to
one embodiment of the invention, the second temperature is just
below a minimum desired steam baking temperature, as will be
discussed in more detail hereinafter. The second heating rate is
relatively low so that the temperature of the cavity 14 slowly
approaches the second temperature to avoid exposing the casserole
to excessive direct radiation and to ensure that the cavity 14 is
uniformly heated. The term "uniformly heated" refers to all spaces
and walls 16, 18, 20, 22, 23 of the cavity 14 and items, such as
baking racks, baking stones, and baking trays, in the cavity 14
achieving the first temperature. A uniformly heated cavity results
in a higher quality casserole item with consistent final
characteristics. When the cavity 14 is uniformly heated and the
baker opens and closes the door 24, the temperature of the cavity
14 almost immediately returns to the temperature of the cavity 14
prior to the opening of the door 24.
[0026] When stage 2 ends, either upon the cavity 14 reaching a
desired relative humidity, such as a maximum relative humidity, or
the second temperature, or after a predetermined period of time,
stage 3 begins. During stage 3, the duty cycles of the upper and
lower heating elements 36, 38 remain the same as in stage 2 to
increase the temperature of the cavity 14 to a third temperature
(step 60) at a third heating rate r.sub.3 optionally greater than
the second heating rate and less than the first heating rate, the
convection fan 42 continues to operate, and the steam system 44
maintains the desired relative humidity (step 62). According to one
embodiment of the invention, the third temperature is equal to a
set temperature, which can be a temperature entered by a user
through a user interface on the control panel 28 or set by the
automatic cooking program, and is at least equal to the minimum
desired steam baking temperature. The user interface can comprise,
for example, a button, a touch pad, a touch screen, or a voice
command unit. Stage 3 is used to heat the oven to the proper
cooking temperature so that the casserole can be properly cooked
during stage 4.
[0027] When the temperature of the cavity 14 reaches the third
temperature or after a predetermined period of time, stage 4
begins. During stage 4, the heating system 35 maintains the
temperature of the cavity 14 at the third temperature (step 64),
and the steam system 44 maintains the desired relative humidity
(step 66). Further, during stage 4, the convection fan 42 continues
operation, as indicated in step 64. The convection fan 42 is active
during all of the stages to help distribute the air and steam
throughout the cavity 14. The duration of stage 4 can be variable
and dependent on a user input cooking cycle time. In this
circumstance, the duration of stage 4 is equal to the user input
cycle time less the combined duration of stages 1-3. If the user
input cycle time is less than the combined duration of stages 1-3,
stage 4 can be eliminated, and the duration of stage 3 can be
adjusted in accordance with the user input cycle time.
Alternatively, the duration of stage 4 can be set by an automatic
cooking cycle.
[0028] An exemplary implementation of the method 50 with the oven
10 described above, along with exemplary operational parameter
values, is presented below, with it being understood that the
method 50 can be utilized with any suitable household oven 10 and
that the implementation of the method 50 with different ovens can
differ according to the oven utilized. The exemplary operational
parameter values are shown in a table in FIG. 6. The exemplary
parameters are designed for baking a standard casserole.
[0029] During stage 1, the heating system 35 rapidly heats the
cavity 14 to about 212.degree. F., the boiling point of water at
sea level. As is well known in the chemistry art, the boiling point
of water changes with altitude and solute content, and the first
temperature can be adjusted accordingly. The duration of stage 1 is
about 4 minutes; thus, the first heating rate is about 35.degree.
F. per minute if the cavity 14 reaches the 212.degree. F. at the
end of the 4 minutes. However, the cavity 14 can reach the first
temperature before the end of the 4 minutes, if desired. The
controller 30 instructs the heating system 35 to operate the upper
heating element 36 at a 65% duty cycle and the lower heating
element 38 at a 100% duty cycle and to activate the convection fan
42. An exemplary duty cycle is the percentage of time the heating
element is on (i.e., power is supplied to the heating element)
during a certain time interval, such as 1 minute. The duty cycle of
the upper heating element 36 is lower than that of the lower
heating element 38 to avoid overheating and excessively browning
the exposed upper surface of the casserole that is already present
in the cavity 14.
[0030] After the 4 minutes, stage 2 begins, and the controller 30
instructs the heating system 35 to reduce the duty cycles of the
upper and lower heating elements 36, 38 to 35% and 65% duty cycles,
respectively, to slowly increase the temperature to about
250.degree. F. The duration of stage 2 is about 6 minutes; thus,
the first heating rate is slightly greater than 6.degree. F. per
minute if the temperature of cavity 14 reaches about 250.degree. F.
at the end of the 6 minutes. As with stage 1, the temperature in
the cavity 14 can reach the second temperature prior to the end of
the 6 minutes, if desired. Additionally, the steam system 44
communicates with the controller 30 and turns on the boiler 46 for
operation at an 80% duty cycle to raise the relative humidity in
the cavity 14 to the desired relative humidity, which is less than
a maximum humidity. As with the heating elements 36, 38, an
exemplary duty cycle for the boiler 46 is the percentage of time
the boiler 46 is on (i.e., power is supplied to the boiler 46)
during a certain time interval, such as 1 minute.
[0031] During stage 3, the duty cycles of the upper and lower
heating elements 36, 38 remain the same as in stage 2 while
increasing the temperature of the cavity 14 to the third
temperature, which, according to one embodiment of the invention,
is a set temperature. The set temperature is a temperature at which
the casserole is baked following the preheating and usually ranges
between about 300.degree. F., the minimum desired steam baking
temperature according to one embodiment of the invention, and
450.degree. F. The duration of stage 3 is about 6 minutes, and the
cavity 14 can reach the set temperature before the end of the 6
minutes and at least by the end of the 6 minutes. Further, the duty
cycle of the boiler 46 remains at 80%.
[0032] After the 6 minutes of stage 3, the controller initiates
stage 4, which has a variable duration that depends on the user
input cooking cycle time, as described above.
[0033] As mentioned above, the operational parameter values shown
in FIG. 6 are dependent on the oven 10 utilized to implement the
method. Different ovens have different types of heating systems
(e.g., some ovens do not have the convection fan 42) and steam
systems, which affect the implementation of the method 50. For
example, the above operational parameter values were determined
with the cooling fan 34 operational during the entire cooking
cycle. Because the cooling fan can draw away heat from the cooking
cavity 14 though the cooking cavity walls 16, 18, 20, 22, 23, the
cooling fan can affect the temperature of the cavity 14.
[0034] FIG. 7 illustrates another table of exemplary operational
parameter values. The exemplary parameters of FIG. 7 are designed
for baking a cheese-covered casserole, which typically requires a
higher relative humidity to keep the cheese moist and prevent
burning. In this particular example, the exemplary operational
parameter values are the same as those used for baking a standard
casserole, except the desired relative humidity is the maximum
relative humidity. The maximum relative humidity is achieved by
operating the boiler 46 at a 100% duty cycle. Alternatively, the
desired relative humidity can be less than the maximum relative
humidity. When cooking a cheese-covered casserole, the desired
relative humidity is preferably achieved by operating the boiler 46
at a duty cycle in the range of 80% to 100%.
[0035] When the baker desires to bake a cheese-covered casserole
using the method 50, the baker prepares the casserole, opens the
door 24, places the casserole along with the casserole support, if
used, in the cavity 14, and closes the door 24. Next, the user
selects a "CASSEROLE" cooking cycle, or, alternatively, a "CHEESE
CASSEROLE" cooking cycle, on the oven 10 through the control panel
28. The baker also enters the set temperature, desired relative
humidity, and the cooking cycle time, if needed, through the
control panel 28. The oven 10 then implements the method 50,
beginning at stage 1 and ending at stage 4 or stage 5. Following
stage 5, the baker removes the casserole, which has the desired
outer and inner characteristics, such as texture and color, from
the cavity 14. Thus, the casserole is baked in a controlled steam
environment, and the baker does not have to attend to the casserole
during the baking process nor execute any dangerous home remedies
to introduce steam into the cavity 14.
[0036] FIGS. 8-11 illustrate the results achieved by cooking
cheese-covered casseroles covered with a variety of different types
of cheeses according to the method 50. Eight different casseroles
were prepared for cooking. Four types of cheeses--cheddar,
mozzarella, parmesan, and, for comparison, reduced fat
cheddar--were used to cover the casseroles such that each type of
cheese was used to cover two casseroles. The cheese-covered
casseroles were then cooked such that four of the cheese-covered
casseroles each having a different type of cheese were cooked at an
80% steam duty cycle. The remaining four cheese-covered casseroles
were cooked at a 100% steam duty cycle. The different steam
generator duty cycles provide different relative humidity within
the cooking cavity, which can be quantified by comparing the wet
bulb and dry bulb temperatures. The greater the difference between
the dry and wet bulb temperatures, the lower the relative
humidity.
[0037] Measurements of a dry bulb temperature and a wet bulb
temperature were taken throughout the cooking process at three
different dry bulb temperatures: 300.degree. F., 337.5.degree. F.,
and 375.degree. F. The dry bulb temperature is the temperature of
the air in the cooking chamber measured using a thermometer
unaffected by moisture in the air. The wet bulb temperature is the
temperature of the air in the cooking chamber measured using a
thermometer affected by moisture in the air. The wet bulb
temperature measured at any time will always be less than the
temperature measured by the dry bulb, and the difference between
the wet bulb temperature and the dry bulb temperature at a given
point during the cooking process is represented by the variable
delta. Less relative humidity results in a greater difference
between the dry bulb and wet bulb temperatures because the wet bulb
is colder. Thus, delta increases as the relative humidity
decreases.
[0038] In addition to measuring the dry bulb and wet bulb
temperatures and calculating delta, each cheese-covered casserole
was also visually observed at three points in the cooking process
in order to determine a level of browning. The level of browning
was noted at the same time that the dry bulb temperature and wet
bulb temperatures were recorded. The level of browning is
determined by visually comparing a color of the cheese to a level
of browning scale, which is known in the art as the BSi Shade
Gauge: 1998 scale. Each level of browning is identified by a
number, and the numbers increase with the darkness of the color of
the cheese. As the different types of cheeses are all initially
different colors, the trends of these numbers with respect to delta
and color are generally more representative of the cooking result
than the absolute value of the numbers themselves.
[0039] With continuing reference to FIGS. 8-11, the level of
browning increases as the difference or delta between the dry bulb
and wet bulb temperatures increases when the casserole is covered
with natural cheese such as cheddar, mozzarella, or parmesan. Since
the relative humidity decreases as delta increases, there is less
moisture in the air to keep the cheese moist during the cooking
process, which causes the cheese to brown; this is shown in FIGS.
8-10. The duty cycle of the steam generating system can be selected
to produce the desired relative humidity for the desired level of
browning for a selected cooking temperature. The desired browning
level can be automatically selected or set by selecting the cooking
cycle. Alternatively, the level of browning can be selected by the
user as an input to a parameter for the cooking cycle.
[0040] Reduced fat cheddar as shown in FIG. 11, did not show an
increase in browning for the cook time, temperatures, and steam
levels tested. The level of browning remained at a 4. It is
believed that the increased water content in reduced fat cheese as
compared to natural cheeses slows down the rate of browning. The
internal water of the reduced fat cheese will need to be evaporated
before the reduced fat cheese will start to brown. Thus, even less
steam should increase the degree of browning. It is also believed
that the reduced fat content inhibits the Malliard effect, which is
the primary source of browning.
[0041] It is also believed that the described method is applicable
to casseroles with surface ingredients other than cheese or in
combination with cheese. Once the degree of browning is determined
by the selected cycle or by the user, the duty cycle for the steam
generator can be set by the controller to achieve the desired
degree of browning for the given cook time that will ensure the
casserole is properly cooked throughout while achieving the desired
browning.
[0042] While the invention has been specifically described in
connection with certain specific embodiments thereof, it is to be
understood that this is by way of illustration and not of
limitation, and the scope of the appended claims should be
construed as broadly as the prior art will permit.
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