Cooking apparatus employing a rotisserie mode with stationary food

摘要

A novel cooking oven provides a plurality of elongated heating rods which are parallel to one another and surround the foodstuff to be cooked. The rods are energized sequentially by current flow controlled in magnitude and time to produce either black baking heat from the heating rods or infrared radiation from the heating rods by heating them to a red color. By sequentially heating the rods, the heat source in effect rotates around the foodstuff to be cooked to produce equal and even browning equivalent to that obtained by conventional rotisserie cooking in which the foodstuff is rotated relative to a stationary heat source. The oven may also be used in other heating modes such as pressurized cooking by containing the apparatus in a pressurized vessel with the heat sources consisting of inherent heat sources which will produce browning and crisping while heating in the pressurized mode.