Method for slow-cooking of e.g. soup, in pressure-tight sealable cooking device, involves allowing temperature of liquid to be greater than or equal to temperature value to perform thermal convection

摘要

The method involves reducing pressure in a cooking chamber, and providing vacuum in the cooking chamber to reduce boiling temperature of a liquid. The cooking chamber is provided at a temperature value corresponding to a boiling point of the liquid, where the boiling point of the liquid corresponds to ambient pressure of a cooking region. The cooking region is provided at another temperature value. A temperature of the liquid is allowed to be greater than or equal to the latter temperature value and is less than or equal to the former temperature value to perform thermal convection.