Abstract: Taking one of steam-oven of our company as the research object, taking French fries as the typical frying materials, the research on the improvement of air-frying rate and quality of steam-oven was carried out. By optimization of the product, there was no need to pre-heat or turn-over, and the frying rate was increased by 40%, juicing rate was improved by 12%, and the coloring uniformity of the French fries was significantly improved, which achieved the same effect of the air-fryer. Through further optimization of the cooking mode of air frying, besides high frying rate and good coloring uniformity, the peroxide value of the French fries was significantly reduced by 30% which meant healthier for family. It provided solutions for making delicious, fast and healthy food for the function of air-frying in steam-oven.

Key words: Steam-oven, Frying, Rate, Quality