PROCEDE ET DISPOSITIF POUR ROTIR LA VIANDE

摘要

1355078 Timing cooking processes SIEMENS-ELECTROGERATE GmbH 13 May 1971 [13 May 1970] 14801/71 Heading A4D A cooker has an automatic timing means which controls the temperature of the cooking chamber at over 200‹ C for a first interval of time and at less than 100‹C for a second interval of time. In use, the knob 4 is rotated so that the weight and type of meat or poultry to be cooked is indicated on scale 8 below the window 9. Simultaneously, the timing unit 1 is adjusted by rod 3. At the end of the first cooking interval the timing unit 1 activates the switch-over unit 2 to lower the cooking chamber temperature. The cooked food may be left in the chamber after the end of the second interval. The sum of the first and second intervals may be constant for any type and weight of meat or poultry. The scale 8 may have markings corresponding to the food in its frozen condition.