Electrolux Consumer Products, Inc.

Steven Swayne

Paolo Faraldi

Brendan McGinnis

Andrew Worley

Massimo Banzato

Marco Carnevali

Cathy L May

Improved steam ovens and methods for operating steam ovens include selectively operating a gas heating element below a water reservoir at the bottom of a cooking cavity with water present therein, a convection heating element in the cooking cavity, and a convection fan adjacent the cooking cavity in order to achieve and maintain a predetermined cooking temperature within the cooking cavity. Alternatively, where there is no heating element below a water reservoir in the cooking cavity, a convection system can be operated in order to direct heated air such that it impinges directly on water in the water reservoir, thereby converting the water to steam

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Nashville, TN, United States of America

Steven Swayne