| 摘要 |
PCT No. PCT/EP95/03970 Sec. 371 Date Aug. 8, 1996 Sec. 102(e) Date Aug. 8, 1996 PCT Filed Oct. 9, 1995 PCT Pub. No. WO96/10926 PCT Pub. Date Apr. 18, 1996An improved process for cooking foodstuffs, e.g. french fried potatoes from a cold initial state, in a hot air oven with a steam phase and a roasting phase, includes the following steps: preheating a refining chamber to a predetermined temperature, introducing the foodstuff to be cooked into a basket mounted for rotation within the refining chamber, switching on a basket-rotating drive, switching on a hot air fan, reheating the refining chamber, refining the foodstuff in the refining chamber, part of the water contained in the foodstuff passing into the ambient atmosphere within the refining chamber, thereby creating an atmosphere of increased moisture (steam phase), replacing the moist atmosphere with relatively drier hot air, thereby beginning a roasting phase, and switching off the heating, fan, and basket-rotating drive when cooking is completed. The cooking process is speeded up by heating the foodstuff during the steam phase to a temperature higher than a dry-air temperature at which the foodstuff burns, heretofore considered the maximum usable cooking temperature.
|
