Karteikarten
Will-Ovens.
Karten in diesem Stapel (10)
- 1Convection OverHas a fan that circulates heated are around the food as it cooks, this shortens cooking times and uses energy efficiently.
- 2Combi-ovenCombines a convection oven with a steamer. Expensive and very efficient.
- 3Conventional OvenStandard Oven. Heat is on the bottom of the oven. Heat rises, surrounds, and cooks the food.
- 4Conveyer Oven.Conveyor belt moves the food along a belt in one direction. It cooks with heat sources on both top and bottom.
- 5Deck OvenType of conventional oven in which two to four shelves are stacked on top of each other. Cook food directly on these shelves, or decks.
- 6Microwave Oven.Heats food not with heat, but with microwaves of energy that cause a foods molecules to move rapidly and create heat inside the food.
- 7Rotary Oven.Has three to five cirular shelves on which food cooks as the shelves move around a central rod.
- 8Slow Roasting Oven.Use this oven to roast meat at low temperatures. This helps preserve the meats moisture, reduce shrinkage, and brown its surfaces.
- 9SmokerUse a smoker for smoking and slow cooking food items. A true smokier treats food with smoke and operates at either cool or hot temps.
- 10Tandoori oven.Barrel shaped oven often made of clay.
