Dry steam ovens

A method of cooking a food item, comprising:

• supporting a food item having a plurality of cooking sites;
• providing a jet of dry steam from a steam nozzle;
• providing a cooking requirement of the food item;
• determining a targeted subset of the cooking sites, wherein the targeted subset of the cooking sites is determined based on the cooking requirement of the food item;
• dynamically moving the steam nozzle relative to a support structure that supports the food item so that the jet of dry steam is directed onto the targeted subset of cooking sites;
• and
• dynamically controlling the movement of the steam nozzle in response to the cooking requirement of the food item.