Electric oven with conventional or slow cook operation

Details Electric oven with conventional or slow cook operation Electric oven with conventional or slow cook operation

F - Mech Eng,Light,Heat,Weapons

24

C

309/69

F24C 7/08 (2006.01) A47J 37/06 (2006.01) H05B 1/02 (2006.01)

Patent

CA 1082277

COOKING DEVICE AND METHOD Abstract of the Disclosure The disclosed cooking device has a cooking cavity with an access opening and a door for closing same, and has a rack in the cavity to support the food to be cooked. The device has electric heating elements in the cavity, and control means that energize the heating elements approximately 10% to 45% of potential high level heat outputs thereof. The total power input of the low level energized heating elements is in the range of 15% to 30% maximum and thus provides heating of air in the cavity only to within the range of 220° to 300°F maximum, without food load, and at a low rate so that the cavity air temperature generally will only exceed the temperature of the food by 20° to 50°F approximately during a sustained cooking cycle. This low temperature method of cooking does not require personal tending to the food and minimizes the chances of burning the food. Also different foods held in separate containers can be cooked simultaneously with this method for the same duration cook cycle while yet maintaining the individual taste characteristics of each food. The cook cycle is slow and requires generally a minimum duration of approximately 5 or 6 hours and tolerates a maximum duration of approximately 12 to 20 hours. The same or different heating elements can be energized at the high level outputs for providing conventional broiling or baking food cooking cycles.

269062

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