A cooking and holding food preparation unit is disclosed having one or more food receiving compartments (20) each including a door (28) and a casket (11) for hermetically sealing the compartment when the door (28) is closed. An open-topped tray (13) for holding water is located near the bottom of the compartment (20) and has therebeneath electrical heating strips (18) for heating water in the tray. A thermostat (16) is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump (12) selectively reduces the air pressure within the compartment while a vacuum release valve (14) selectively couples the compartment to the exterior atmosphere. There is a timer (24) for measuring elapsed time after cooking is begun which functions to open the vacuum release valve (14) upon the expiration of an operator determined time interval.
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