A steam cooking device which includes a pressure accumulating steam boiler and a steaming cabinet is disclosed. The pressure accumulating steam boiler heats liquid water and accumulates a steam having a pressure between 1.1 and 5.0 times atmospheric pressure. The steaming cabinet receives the steam from the pressure accumulating steam boiler to cook a foodstuff contained therein. To raise the temperature of a foodstuff accommodating chamber within the steaming cabinet from a room temperature to a cooking temperature, a WH1 amount of energy is consumed by an electricity-heat conversion unit in the pressure accumulating steam boiler. A foodstuff accommodating chamber within the steaming cabinet has a volume of V1. The steam cooking device satisfies V1/WH1>160. The cooking temperature is between 101° C. and 150° C. and is lower than or equal to the temperature of the steam when the steam is outputted from the pressure accumulating steam boiler.

A toaster with a steam system comprises a casing and a chassis. A slot for a bread slice is defined by the chassis. A pop-up mechanism is within the casing and supported by the chassis, the pop-up mechanism configured for supporting a bread slice received via the at least one slot, and for raising the bread slice to project partially out of the slot at an end of a toasting/steaming process. Heating element(s) in the casing are for generating toasting heat. A steam system within the casing is configured for producing steam and feeding the steam to a steam vessel in the chassis during the toasting/steaming process. A closing system has flap(s) to close the at least one slot during the toasting/steaming process, and to open the at least one slot at completion of the toasting/steaming process.

A method and apparatus for a cooking appliance. The cooking appliance may include air frying in one heating compartment and steaming in another heating compartment. Each heating compartment may include at least one food container. The food container may be a drawer. One or more heating devices may be in communication with the one or more heating compartments. One or more circulating devices may be used to circulate air. A controller may be used to heat the contents of the one or more heating compartments and circulate the air.

An appliance for heating a food product includes a housing having an interior defining a heating cavity, a lid enclosing an upper opening of the heating cavity, a water supply including a portion directed through the lid for introducing water to the heating cavity, a heating element adjacent a lower portion of the heating cavity, and a steamer basket receivable within the heating cavity. The steamer basket defines a body with a perforated lower wall positionable above the lower portion of the heating cavity such that the food product is suspended above the lower portion of the heating cavity during heating of water therein and such that steam generated by heating water within the lower portion of the heating cavity permeates the food product for heating thereof.

A cookware assembly including a cooking vessel comprising an interior, an exterior, a vessel side wall and an elongated handle extending outwardly from the exterior, a cover, and an opening in at least one of the vessel side wall and the cover above the elongated handle.

The present disclosure provides a steam-type air fryer, which has a steam system, a steam conveying structure, a water tank structure, a steam-generator heat dissipation structure, and a steam-generator cleaning structure, and relates to the technical field of steam-type air fryers.

A household appliance or commercial appliance includes a housing surrounding an interior and a support device removable from the interior and a rail system with at least two rails connected to one another and movable relative to one another, and a support element. When the support device is in an installed state, the rail system is mounted on the housing such that the support element is movable relative to the housing by pulling out the rail system. A locking unit arranged on the support device has at least one locking element that can be transferred between a blocking state and a free state. When the support device is in its removed state physically separated from the housing, the locking unit blocks the rail system from being pulled out. When the support device is in its installed state, the locking element allows the rail system to be pulled out.

The present invention is related to a cooking oven (1) for foodstuffs comprising: —a cooking chamber (2), wherein foodstuffs can be placed for being cooked, having a bottom wall (3) provided with a first cooking chamber outlet (4) positioned in such a way to receive grease collected in the bottom wall (3); —a grease conduit (6) configured for draining grease from the cooking chamber (2); wherein the first cooking chamber outlet (4) is fluidly connected to the grease conduit (6), wherein the cooking oven further comprises: —a heating device (8) configured for heating the internal of the cooking chamber (2), —a vapour outlet duct (9) configured for discharging vapour from the cooking chamber (2), wherein the bottom wall (3) of the cooking chamber (2) is provided with a second cooking chamber outlet (10), distinct from the first cooking chamber outlet (4) and fluidly connected to the vapour outlet duct (9).

A low-pressure steam cooker comprises a base plate and low-pressure hood. The base plate has a base surface and cooking product surface opposite the base surface. The cooking product surface has a hood bearing surface having a peripheral raised retaining edge and at least one water trough for holding water. The low-pressure hood has a dish-shaped hood volume and a mounting rim, the contour of which is shaped complementary to the contour of the retaining edge of the base plate, so that the mounting rim is enclosed by the retaining edge when the mounting rim is seated on the hood bearing surface. The base plate and low-pressure hood are each formed of a non-glazed ceramic material. The surfaces of the mounting rim and the hood bearing surface facing each other are formed so that a steam outlet gap remains therebetween, at least in sections.

A cooking device comprises a cooking chamber, an imaging camera for monitoring the cooking chamber, control electronics for controlling the cooking device, and a cooling air duct for conveying cooling air. The cooling air duct is arranged and adapted such that the cooling air flows from the camera to the control electronics.