METHOD FOR PREPARING A PRODUCT TO BE COOKED IN AN OVEN AND AN OVEN

摘要

In a method for preparing a product to be cooked in an oven having a heated chamber, the product to be cooked is subjected to a flow of hot air by means of a fan. The hot air is directed or blown at an underside of the product to be cooked as a stream of impingement at an angle of incidence of 70° to 90°. The hot air can flow away towards the side along the product to be cooked and be suctioned up at the ceiling of the heated chamber as a flow pattern. The hot air can therefore hit the product to be cooked substantially as a stream of impingement and can be kept away from the side walls of the heated chamber. The velocity of the hot air is determined depending on the temperature of the hot air blown in and the air in the heated chamber, preferably also on the height of the product to be cooked in the heated chamber.