| 摘要 |
An oven that cooks foodstuffs containing water at temperatures up to 600 degrees Fahrenheit with longwave radiation generated by masking a cooking volume from radiant heating elements by blackened rigid inserts, which absorb shortwave and longwave radiation from the heating elements and uniformly reradiate the energy into the cooking volume as longwave radiation; non-condensing steam is injected into the oven until the vapor pressure of the water in the foodstuff attains a pressure at. which water will migrate to the surface of;; the foodstuff to be evaporated; air is then passed through the oven to remove water from the foodstuff, while cooking with longwave radiation continues. |
