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Temperature: Gas, Regulo Mark 7". "Regulo" was a type of gas regulator used by a manufacturer of cookers; however, the scale has now become universal, and the word Regulo is rarely used. The term "gas mark" was a subject of the joint BBC / OED production Balderdash and Piffle , in May 2005.
Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved and changes in heat settings are fast, similar to gas. [ 8 ] In an induction cooktop ("induction hob" or "induction stove"), a coil of copper wire is placed under the cooking pot, and an alternating electric current is passed through it.
A stove or range is a device that generates heat inside or on top of the device, for -local heating or cooking. Stoves can be powered with many fuels, such as natural gas, electricity, gasoline, wood, and coal. Due to concerns about air pollution, efforts have been made to improve stove design. [1] Pellet stoves are a type of clean-burning ...
The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C).
English: This Order which is made under the Animal Health Act 1981 replaces the Movement and Sale of Pigs Order 1975 and, so far as they relate to pigs, the Movement of Animals (Records) Order 1960 and the Markets, Sales and Lairs Order of 1925. It also implements some of the requirements of Council Directive 92-102-EEC on the identification ...
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Bamboo stove – an historical stove made in China in the late 14th century, it included bamboo to form the frame of the stove. The sides were cemented with clay and the inside walls and the ring on top were iron. It was about a foot tall. Beverage-can stove – a homemade, ultralight portable stove.
The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). [11] Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split.