Edward S. SHERMAN;Meyer Intellectual Properties Limited
发明人:
SHERMAN, Edward S.,CHENG, Stanley Kin Sui,CHEUNG, Hing Hang Homer,WONG, Chun Wing,LI, Kam Yuen
申请号：
AU2018241096
公开号：
AU2018241096A1
申请日:
2018.10.04
申请国别(地区):
AU
年份:
2018
代理人:
摘要：
#$%^&*AU2018241096A120181025.pdf#####Attorney Docket #: 137-206PCT Abstract of Disclosure [001 51] Food stuffs are cooked at precise temperatures, which are optionally below 100 0C, in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the 5 temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 10 C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel. 50
