| 摘要 |
In a process to cook meat or fish esp. by roasting, the food is placed at rest in an oven and heated, and the emerging fluid droplets are trapped. The trapped fluids are separated into their liquid and solid components. The fluids are spread over the meat/fish, together with any herbs, spices and oil present, in accordance with a pre-defined program. The herbs or spices are present in liquid form and are distributed over the food as steam or liquid. Also claimed is a commensurate oven in which the falling droplets are caught in a trap which discharges via a pump to a return pipe system and spray jet arrangement. The oven further incorporates a control system with control input interface, display and memory storage. |
