Patent attributes
A steamer device and system for a residential oven is shown for creating steam for the purpose of baking having a steamer insert having a bottom surface for resting on a rack in the oven, the steamer insert having, in sequence, a first chamber, a dam device and a second chamber; and the dam device having a metering hole such that when water is added to the first of the two chambers it can only reach, and does reach, the second chamber through the metering hole. The first and second chambers are angled such that gravity assists in the feeding of water when added from the first chamber through the metering hole to the second chamber. The metering hole is between ⅛ inch and 1/64 inch in diameter. Sloped side walls proximately located to the first and second chambers assist in the gravity feed. Also shown is a system for baking bread, in which the following steps occur: (a) the baking surface stone (like corderite or ceramic) is placed on a first rack in a residential oven; (b) the steamer insert is placed in the oven such that access to the first chamber can occur; (c) the oven is preheated to the optimum temperature (e.g., 410° F. and 475° F.) (and in this manner both the stone and the steamer insert have reached the ambient temperature as well); (d) about ¾ of a cup of water is placed in the first chamber; (e) the bread is then placed on the stone; (f) the oven door is closed. In this manner, the water will trickle through the metering hole into the second chamber, steam the entirety of the oven, the bread will bake, the oven will dry (additional water can thereafter be added for the carmelization effect discussed above), and the bread is allowed to bake for a period of time known to one of ordinary skill in the art sufficient to render it the virtual equivalent in quality of bread baked in a commercial oven.
