| 摘要 |
A heat transmitting device for conducting heat into the interior of a roast or other body of food to aid in the rapid and more uniform cooking thereof, is provided with a probe for insertion into the food and has heat absorbing fins or elements connected thereto for transmitting heat to the probe to raise its temperature up to or approaching the temperature of an oven or other space in which food being cooked is located. A temperature responsive device located within the heat transmitting probe is connected to a thermometer or other indicating device to indicate the temperature of the food adjacent to the probe whereby it is possible to determine whether the food is being uniformly and satisfactorily cooked.
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