Importance

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Abstract

A method of browning food in a microwave oven. The method comprises alternating over the entire cooking cycle the application of power to a microwave generating device with the application of power to an infrared heater. The operational periods of each type of radiation device are automatically varied over the cooking cycle. The parameters of these periods are empirically predetermined for each broad category of food and retained in a nonvolatile memory. In one embodiment, the periods are adjusted to compensate for varying quantities of food and desired donenesses by relating them to a total cooking time per unit mass empirically predetermined for each food category and doneness. Alternatively, the periods are adjusted by entering the food mass into a microprocessor in the oven. The microprocessor calculates the cooking time by use of the food category, food mass and power input to the microwave generating device. In either embodiment, the recipe may also include varying the microwave power and providing cooling air. Compensation for variations in initial heater temperatures are provided to allow cooking of a second item of food immediately after cooking a first item.

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First Claim