Method and apparatus for browing and cooking food products with superheated steam

摘要

A method and an apparatus using superheated steam (above 212° F., e.g., 230° to 750° F.) to brown a food product in a radiant wall oven. The release of the superheated steam occurs about 1'' to 18'' from the food product. Superheated steam is also used to cook the food product. Lower temperature, i.e., non-superheated, steam (160° to 212° F.) can be combined with the superheated steam to cook the food product.