Method of treating a foodstuff in an oven with moisture

#The present invention relates to a method of treating a foodstuff. More particularly, this invention concerns an oven wherein the foodstuff can be exposed to humidified air for cooking with controlled generation of smoke.

#Recent developments have shown that so-called circulating ovens are extremely advantageous for the roasting, baking, or thawing of foodstuffs. The air in such an oven is circulated at a relatively rapid rate so that all of the articles, whether on the middle or end shelves, are evenly cooked.

#It has been found highly advantageous to inject a certain amount of water mist or steam into such an oven during cooking or thawing. Such treatment prevents meat, beef steaks for instance, from drying out when cooked at high temperatures, and often otherwise greatly enhances the appearance and flavor of the cooked item. In addition, a highly humid environment in the oven prevents cooking food from smoking, which in turn prevents the food from taking on a burnt taste and keeps the oven clean.

#FIGS. 1 and 2 are pulse diagrams illustrating two methods of operation of the system according to this invention;

#FIG. 3 is a circuit diagram illustrating principles of the present invention;

#FIG. 4 is another pulse diagram illustrating a third method of operation of the present invention;

#As generally shown in FIG. 3 a programmer 2 connectable to a source of line current by an ON-OFF switch 1 operates another switch 3 connected in series with a solenoid valve 4. FIG. 1 shows how this valve 4 can be actuated for periods of time t, plotted on the abscissa, which are not sufficiently long to allow the valve to open fully and permit a full flow of water. The initiations of the pulses of flow are separated by equal time intervals having a length t.sub.x. The rate of flow of water through valve 4 is shown on the ordinate in liters per unit time (1/t).

#In FIG. 2, the pulses have a duration in time of dt' which is sufficient to open the valve 4 completely, so that these pulses have flat tops, indicating a steady flow of water for a limited time.

#The diagram of FIG. 4 indicates that the pulses of length dt can be separated by constantly increasing intervals t.sub.x, t.sub.x ', and t.sub.x ". Such a program is advantageous for foodstuffs not likely to dry out once their outside is cooked.