A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50? C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

A system for cooling and/or heating one or more articles such as a tumble chiller is disclosed. The system comprises a reservoir 20 configured to contain a cooling and/or heating liquid 22, and a belt conveyor system. The belt conveyor system is configured in a first mode of operation to cause one or more articles to be tumbled within the reservoir 20, and in a second mode of operation to cause the one or more articles to be removed from the reservoir 20.

A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.

A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

A machine for cooking food in a container has a frame comprising a plate having an upper face and a lower face; a dispenser supported by the plate along the lower face and comprising at least one first opening for dispensing steam into the container and at least one second opening for dispensing hot water into the container; a support configured to be arranged below the container and to support the container; and a mechanism coupled to the plate and comprising at least one elastic element for pushing the support towards the dispenser; and a command unit for counteracting the force of the elastic element and lowering the support with respect to the plate.

A machine for cooking food in a container has a frame comprising a plate having an upper face and a lower face; a dispenser supported by the plate along the lower face and comprising at least one first opening for dispensing steam into the container and at least one second opening for dispensing hot water into the container; a support configured to be arranged below the container and to support the container; and a mechanism coupled to the plate and comprising at least one elastic element for pushing the support towards the dispenser; and a command unit for counteracting the force of the elastic element and lowering the support with respect to the plate.

A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50? C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50? C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

An apparatus and method for cooking at least one egg with an eggshell The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises also means to control the amount of liquid in the holder during a cooking process of the at least one egg, wherein: a first amount of liquid is inserted into the cavity before providing microwave radiation in the cavity, which first amount of liquid surrounds the eggshell of the egg located in the cavity; a second amount of liquid is gradually inserted into the cavity.

An apparatus and method for cooking at least one egg with an eggshell The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises also means to control the amount of liquid in the holder during a cooking process of the at least one egg, wherein: a first amount of liquid is inserted into the cavity before providing microwave radiation in the cavity, which first amount of liquid surrounds the eggshell of the egg located in the cavity; a second amount of liquid is gradually inserted into the cavity.