| 摘要 |
<p>1417199 Food treatment G BAUKNECHT GmbH ELEKTROTECHNISCHE FABRIKEN 22 Nov 1972 [22 Nov 1971 3 Nov 1972] 53994/72 Heading A2E [Also in Division F4] A method of cooking meat comprises placing the meat in an oven, forcibly circulating air continuously between a heat source and the meat, the air making intimate contact with the surface of the meat, and maintaining the air temperature with the use of a thermostat throughout the cooking time at a set substantially constant temperature below 160‹C, preferably 140‹C, the thermostat being set at such temperature by means of a switch device operable to select said temperature only. An electric cooking stove for carrying out the method comprises an oven having a wall 9 subdividing the oven space, electrical resistance heating elements 11 and a fan impeller 8 located between the wall 9 and a rear wall 5 of the oven, air being drawn from the cooking space through a central opening in the wall 9 and returned to the cooking space at the periphery of wall 9, the current supply to the elements 11 and/or the speed of the fan motor being regulated by the thermostat. The front wall of the oven is formed by a flap 15. The switch device may be a toggle switch, a key insertable into an opening or a press key. In the latter case, further press keys may be provided to select set air temperatures slightly above or below 140‹C.</p> |
