| 摘要 |
A microwave oven for baking dough which uses a partial vacuum to bring about expansion of the dough. Microwaves and infrared radiation are used simultaneously or successively for fixing the dough in the expanded position. A rotation device is used to rotate the baking dough about a vertical axis and along the length of this axis so as to homogenize the dough. An automatic system for handling the dough is provided so as to allow for the insertion of hot plates into the oven and for the removal therefrom.
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