Method and oven for vacuum cooking
AssigneeMicvac AB
InventorMartin Gustavsson
Life of this patent
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Abstract
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.
Claims14
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.
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.
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.
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.
Dependencies are inferred from the claim text.