Abstract: A method for steam cooking in an oven having a heating device disposed in a bottom area utilizes a cooking container that can be placed in the oven and having a heat-conductive dish element for receiving a liquid supply and a steam tray disposed on the dish element for receiving a product to be cooked. Steam is produced from the liquid supply in the dish element by placing the heating device in the bottom area of the oven so that the steam flows around the product to be cooked on the steam tray to steam cook said product. To such an end, the dish element of the cooking container includes a holding device for disposing the dish element at a distance from the bottom of the oven. Preferably, the dish element divides the oven into two substantially separate spatial regions.