| 摘要 |
A microwave oven has a forced hot air system for delivering a forced flow of hot air through the oven cavity and a magnetron for delivering microwave power to the cavity. The hot air temperature is sensed after a predetermined time, between 8 and 15 minutes, and the further cooking time beyond the predetermined time is determined from a characteristic relating sensed temperature at the predetermined time and the further cooking time. The characteristic is preloaded into a microprocessor of the oven, and different characteristics may be provided appropriate to different sorts of meats, such as poultry (Figure 1), beef and port (Figures 2 and 3 respectively)). |
