The objective of this study was to determine the influence of heat transfer by convection on the reheating of mashed potatoes with an experimental device. The device was composed of a cooking cell with injection of superheated steam and its analytical environment. The setting variables of the cooking cell were: temperature of the walls between 105 and 240 degrees C, mean velocity of atmosphere circulation between 0 and 2.5 m/s, and injection flow of superheated steam between 0 and 1.2 kg/h. Measurements on the food (temperature and mass), and composition analysis of the cell atmosphere allowed identification of the phenomena which occur on the cook-chill dish (mashed potatoes). When the mean velocity of the atmosphere increases, condensation rate reduces while drying rate increases. Above 0.7 m/s, the increase in convection had no influence on temperature rising rate.