A device and method for steaming and presenting of food deploys a spacer that rests on top of a cookware vessel. The spacer has a lower inner flange to support a steaming rack. A leg supported serving or presentation rack is adapted for lifting, supporting and presenting the steamed food when the spacer and steaming rack are lowered over it. The spacer has a larger inner diameter than an outer diameter of the presentation rack so that the spacer may be lowered around the presentation rack to engage the steaming rack along the presentation rack. The presentation rack has a sufficient height relative to the spacer height to dispose the food proximal to or above the rim of the spacer.

A steam generator and a cooking device including the same, according to an embodiment of the present invention may include a water supply pipe into which steam water is introduced, a heating chamber having a chamber body and a chamber cover, and a steam heater configured to provide heat, wherein the steam heater is provided to be embedded in the chamber body and the chamber body includes a plurality of partition walls protruding in one direction along an inner peripheral surface to form a Z-shaped steam flow path through which supply water introduced into the chamber body and steam generated by heating the supply water flow. Therefore, the heat transfer, which had been concentrated only in a predetermined region, may be dispersed by the flow path formed in the chamber body, thereby stably generating the steam even in repetitive steam generation operation.

Improved steam ovens and methods for operating steam ovens include selectively operating a gas heating element below a water reservoir at the bottom of a cooking cavity with water present therein, a convection heating element in the cooking cavity, and a convection fan adjacent the cooking cavity in order to achieve and maintain a predetermined cooking temperature within the cooking cavity. Alternatively, where there is no heating element below a water reservoir in the cooking cavity, a convection system can be operated in order to direct heated air such that it impinges directly on water in the water reservoir, thereby converting the water to steam

A steam cooking appliance includes a cooking chamber, an evaporator unit configured to evaporate water to generate steam for supply into the cooking chamber, and a water supply unit including a removable water tank. The water tank includes a valve unit for coupling to the evaporator, with the valve unit including two valves formed separately from one another.

Disclosed is a steam-type air fryer, including: an air outlet structure, including a body shell, the body shell is provided therein with a cooking cavity, a steam generator in the body shell generates hot steam which is introduced into the cooking cavity, the cooking cavity is provided with an air outlet hole for discharging residual steam, a cold wind passage into which external cold air enters is formed between the cooking cavity and the body shell; and a water inlet structure, including an air fryer main body, an upper end of the air fryer main body is provided with a water tank seat, the water tank seat is detachably provided with a water tank, wherein the water tank is provided therein with a water outlet seat extending upward, the water tank seat is provided with a water outlet pipe corresponding to the water outlet seat.

A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

A microwave cooking device is used for cooking food using steam inside a microwave oven. The device includes an outer body with a top portion that has a recessed portion with the ability to hold water, to aid in the microwave cooking and reheating process, protruding inwardly and towards a bottom portion of the device. The device further includes ridges on the outer body configured to be collapsible and expandable. The device has handles on the outer body configured to allow a user to pick up the device or hot dishware after microwaving. The recessed portion of the device includes (i) a rotatable knob with plurality of leaves, and (ii) plurality of holes. The device prevents splattering of food inside the microwave oven and is inexpensive, eco-friendly, easy to use and can be washed in the dishware after use.

A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

The invention relates to a rapid food cooking device and a rapid cooking method thereof. The rapid food cooking device comprises an independent water tank(100), a check unit(200), a rapid evaporation unit(300) and a cooking unit(400). The independent water tank (100)is used for containing water for generating steam, the water, for generating the steam, in the independent water tank (100)is constantly and quantitatively supplied to the rapid evaporation unit(300), the rapid evaporation unit(300) receives the quantitative water, for generating the steam, supplied by the independent water tank(100), the water for generating the steam is rapidly heated to the boiling point in the rapid evaporation unit(300), the liquid water for generating the steam is transformed into the gaseous cooking steam, the cooking unit(400) is used for containing food needing to be cooked, the check unit(200) is arranged between the independent water tank(100) and the rapid evaporation unit(300), and the check unit(200) has an opened state for discharging water and a closed state for checking.

An oven including (i) a cooking chamber; and (ii) a water reservoir assembly comprising (a) an inlet, (b) a water storage chamber, (c) an outlet, (d) a fillable state where the inlet is accessible from an external environment to deposit water into the water storage chamber through the inlet, (e) a water supply state where the water reservoir assembly is inserted further into the oven than in the fillable state and the oven is configured to extract water from the water storage container via the outlet to supply steam to the cooking chamber, and (f) a fabric proximate the inlet through which water flows before flowing through the outlet. The fabric is sufficiently porous to permit water that is deposited into the inlet to flow through the fabric and into the water storage chamber of the water reservoir assembly.