Steam cooking method

A method of steam-baking using a cooking appliance that includes a cooking cavity, a reservoir at a base of the cooking cavity for holding water, a gas-bake element beneath the reservoir, and a convection system comprising a convection heating element and a fan adjacent to a rear wall of the cooking cavity, the method comprising:

• a) receiving water in the reservoir;
• b) executing a preheat phase including a first preheat stage during which the gas-bake element but not the convection heating element is energized, and thereafter a second preheat stage during which the gas-bake element, the convection heating element, and the fan are energized until a temperature in the cooking cavity reaches a setpoint temperature;
• c) after the preheat phase, executing a postheat phase including a first postheat stage during which the convection heating element, the fan, and the gas-bake element are energized, and thereafter:
• a. a second postheat stage wherein only the convection heating element and the fan are energized when the temperature in the cooking cavity is at least equal to the setpoint temperature;
• and
• b. a third postheat stage wherein the convection heating element, the fan, and the gas-bake element are energized when the temperature in the cooking cavity is less than the setpoint temperature.