Baking is the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam. Three methods of baking can be identified. Dry baking: when baking, steam rises from the water content of the food; this steam combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes. Increased humidity baking: when baking certain foods, e.g. bread, the oven humidity is increased by placing a bowl of water or injection steam into the oven, thus increasing the water content of the food and so improving the eating quality. Bain marie: when baking, place food in a container of water which modifies the heat so that the food cooks more slowly, does not overheat or overcook. The advantages are a wide range of savory and sweet foods can be produced; Bakery products yield appetizing goods with eye-appeal and mouth-watering aromas; Bulk cooking can be achieved with uniformity of color and degree of cooking; Baking ovens have effective manual or automatic controls; There is straightforward access for loading and removal of items.