Subatmospheric pressure cooking device
OwnerEugene R. Tippmanninventor
Life of this patent
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Abstract
A method of preparing a food product is disclosed and includes the steps of placing the food product within a cooking cavity, reducing the pressure within the cooking cavity thereby creating a vacuum within the cooking cavity, heating the food product within the cooking cavity and returning the cooking cavity to atmospheric pressure. In doing so, a temperature necessary to cook the food product in the vacuum is less than that temperature necessary to cook the food product at atmospheric pressure. Consequently, the food product may be fully cooked at a temperature which does not cause the food product to dry-out or become tough.
Claims9
A baking oven for baking a food product comprising:
- a baking cavity for accommodating the food product;
- a heating means within said baking cavity for raising an internal temperature of said cavity for baking the food product placed therein;
- an evacuation means for selectively reducing an internal pressure of said cavity and for maintaining the moisture content of the food product;
- and
- restoration means for selectively restoring said cavity to atmospheric pressure;
- wherein said internal pressure of said cavity is selected such that water within the food product boils at a predetermined temperature while the juices of the food product remain within the food product.
A method of cooking a food product by controlling a temperature of the food product containing water during a cooking process comprising:
- cooking the food product in a cooking chamber;
- controlling a pressure in said chamber as said food product is cooked;
- and
- boiling off at least a portion of the water contained in at least a portion of said food product during the cooking of the food product;
- wherein the pressure of said cooking chamber is controlled such that the water of said at least a portion of said food product boils to maintain that portion of the food product at a predetermined temperature while permitting remaining portions of said food product to achieve said predetermined temperature.
Dependencies are inferred from the claim text.