of the superheated steam is led from the front side to below the article to be heated f as a result the superheated steam is fully distributed in a front portion of the heating chamber 20 and this prevents the front portion of the article to be heated f from being undercooked and thus the article to be heated f can be uniformly cooked also since the superheated steam is sucked from the heating chamber 20 via the inlet port 28 a smaller amount of the superheated steam which is hot directly hits the door 11 this prevents the door 11 from being heated too much and thus eliminates the need of using a door with high resistance to heat as the door 11 preventing cost increase of the steam cooking device 1 when an amount of steam present in the heating chamber 20 increases with time excessive steam is exhausted from the device through the exhaust duct 32 the superheated steam jetted from the jet ports 65 and 67 is after heating the article to be heated sucked from the inlet port 28 into the circulation duct 35 and flows into the steam heating device 40 in this way the steam inside the heating chamber 20 repeatedly circulates to during a cooking operation also when the pot water level detection portion 92 detects that the water level in the pot 50 has been lowered the water supply pump 57 is driven to.