A cooking appliance is provided. The cooking appliance may include a guide that regulates an installation position of a water supply device with respect to a front panel. The guide may include a first guide coupled to the water supply device to align a relative position of a front surface of the water supply device with respect to the front panel, a second guide coupled to a guide protrusion to align a relative position of the guide with respect to an opening; and a fixer that fixes the guide to the cavity.

A cooking appliance is provided. The cooking appliance may include a guide that regulates an installation position of a water supply device with respect to a front panel. The guide may include a first guide coupled to the water supply device to align a relative position of a front surface of the water supply device with respect to the front panel, a second guide coupled to a guide protrusion to align a relative position of the guide with respect to an opening; and a fixer that fixes the guide to the cavity.

In one aspect, a cooking device includes independently controllable cooking zones. In one aspect, a cooking device includes a first cooking zone with heated air configured to move horizontally there through in a first direction and a second cooking zone with heated air configured to move horizontally there through in a second direction different than the first direction. In one aspect, the first and second directions are opposite directions. In one aspect, the heated air flows from one side of the cooking device.

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

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

Disclosed is an oven comprising: an oven housing containing an oven chamber for containing foodstuffs to be cooked; an aperture formed in the oven housing for receiving liquid; and a vaporizer configured to receive liquid that is received by the aperture, vaporize the liquid into vapor, and convey the vapor into the oven chamber. Also disclosed is a vaporizer apparatus for use with an oven.

Disclosed is an oven comprising: an oven housing containing an oven chamber for containing foodstuffs to be cooked; an aperture formed in the oven housing for receiving liquid; and a vaporizer configured to receive liquid that is received by the aperture, vaporize the liquid into vapor, and convey the vapor into the oven chamber. Also disclosed is a vaporizer apparatus for use with an oven.

The present invention in particular relates to a method of operating a cooking oven, comprising: receiving a manual user setting for one or more than one primary cooking parameters; and, upon receipt of the one or more primary cooking parameters, executing an algorithm function for automatically and without further user input setting one or more than one additional secondary cooking parameters different from the received one or more primary cooking parameter the execution of the algorithm function comprising: accessing an electronic database (4, 7), the electronic database (4, 7) including a mapping between the e primary and secondary cooking parameters; and by automatically and without user input setting the secondary cooking parameters for controlling the cooking process.

The present invention in particular relates to a method of operating a cooking oven, comprising: receiving a manual user setting for one or more than one primary cooking parameters; and, upon receipt of the one or more primary cooking parameters, executing an algorithm function for automatically and without further user input setting one or more than one additional secondary cooking parameters different from the received one or more primary cooking parameter the execution of the algorithm function comprising: accessing an electronic database (4, 7), the electronic database (4, 7) including a mapping between the e primary and secondary cooking parameters; and by automatically and without user input setting the secondary cooking parameters for controlling the cooking process.

A method for operating the cooking device, especially a commercial cooking device cooking device with different operating modes, which has a least one heating device, a main cooling fan, at least one electrical component in a first space directly acted upon by the main cooling fan, at least one other electrical component which is to be cooled in a second space not directly acted upon by the main cooling fan, wherein the method has the following method steps: determining and setting limit temperatures which are assigned to the operating modes with cooling being initiated when these are exceeded, determining the activated operating mode, determining whether in the first space a temperature that is dependent on the activated operating mode exceeds the limit temperature assigned to the activated operating mode, and activating the main cooling fan if it is determined that the temperature is above the limit temperature or limit temperatures, wherein part of the aspirated air flow is conducted directly into the second space.