Abstract: A method of operating a household oven to bake a casserole with the introduction of steam and controlling the steam to maintain a predetermined level of humidity to control the level of browning of the casserole.

Abstract: A method of operating a household oven to cook vegetables using steam during a cooking cycle.

Abstract: A heat distributing tray for use in a barbecue grill includes a corrugated unitary body of heat conducting material having alternating solid and grated walls which define channels. More specifically, the body includes first and second side portions defined by both solid walls which extend at gradually decreasing angles with respect to a common horizontal plane and varying length grated walls interconnecting the solid walls. In use, the tray is placed over one or more heating elements in a barbecue housing, with radiant and convective heat from the heating element being optimally distributed throughout the entire interior portion of the barbecue grill due to the relative structure and configuration of the solid walls in relation to the grated walls.

Abstract: An apparatus and method for cooking with steam in a cooking appliance by forming the steam from atomized particles of water.

Abstract: A method of operating a household oven to cook vegetables using steam during a cooking cycle.

Abstract: A method of operating a household oven to bake a casserole with the introduction of steam and controlling the steam to maintain a predetermined level of humidity to control the level of browning of the casserole.

Abstract: An apparatus and method for cooking with steam in a cooking appliance by forming the steam from atomized particles of water.

Abstract: A method of baking a dessert using steam in an automated household oven comprises a first heating step where a heating system preheats a cooking cavity to a first temperature at a first heating rate and a second heating step where the heating system preheats the cooking cavity from the first temperature to a second temperature at a second heating rate less than the first heating rate. The first temperature is preferably about the boiling point of water, and a steam system introduces steam into the cooking cavity to facilitate baking of the dessert after the cooking cavity reaches the first temperature. A convection fan of the heating system is active during the first and second heating steps to help circulate air and steam in the cooking cavity and becomes inactive later in the baking method.