| 摘要 |
<p>An oven 1 for cooking food using a sous vide cooking technique. The oven comprises a chamber (5) into which an evacuated bag containing a food to be cooked can be placed, the chamber being defined by peripheral walls 9 that include a plurality of vents (11) through which gaseous heat transfer fluid can be directed; means 19, 21 for heating a gaseous heat transfer fluid, and means 13 for driving heated gaseous heat transfer fluid through the vents (11) and into said chamber. Also included are means 23 for extracting air from a bag in which a food to be cooked is enclosed. A first smaller heater may be located above a top wall of the chamber (5) and a second larger heater located inside the chamber. In this configuration the first heater would be energised to heat gaseous heat transfer fluid and the second larger heater would be energised without the fan being operated, to brown the foodstuff by radiant heat during a second browning phase of the cooking process. The gaseous heat transfer medium may be air.</p> |
