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A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food [1] to create an evenly heated environment. In an oven without a fan, natural convection circulates hot air unevenly, so that it will be cooler at the bottom and hotter at the top than in the ...
A halogen oven, halogen convection oven, or halogen cooking pot is a type of oven that utilizes a halogen lamp as its heating element. Halogen ovens are often noted for being more energy-efficient than a conventional electric oven due to their more effective heating of food and faster cooking times.
A complete cycle involves heating the oven to the required temperature, maintaining that temperature for the proper time interval for that temperature, turning the machine off and cooling the articles in the closed oven till they reach room temperature. The standard settings for a hot air oven are: 1.5 to 2 hours at 160 °C (320 °F)
Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven.
This mechanism is found very commonly in everyday life, including central heating and air conditioning and in many other machines. Forced convection is often encountered by engineers designing or analyzing heat exchangers, pipe flow, and flow over a plate at a different temperature than the stream (the case of a shuttle wing during re-entry, for example).
Abiotic; Antibiotics are agents that either kill bacteria or inhibit their growth; Prebiotics are non-digestible food ingredients that stimulate the growth or activity of bacteria in the digestive system; Probiotics consist of a live culture of bacteria that inhibit or interfere with colonization by microbial pathogens
Sears Kenmore sold a free-standing oven/stove with four induction-cooking surfaces in the mid-1980s (Model Number 103.9647910). The unit also had a self-cleaning oven, solid-state kitchen timer and capacitive-touch control buttons, advanced for the time. The units were more expensive than standard cooking surfaces.
That is, observed temperatures above 60 °F (or the base temperature used) typically correlate with a correction factor below "1", while temperatures below 60 °F correlate with a factor above "1". This concept lies in the basis for the kinetic theory of matter and thermal expansion of matter , which states as the temperature of a substance ...
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