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AssigneeDe'Longhi Appliances S.R.L.
InventorGiuseppe De' Longhi
Estimating the term…
The electric oven for cooking a food product in a very low level of fat substance comprises a cooking chamber, at least one electrical heating resistance housed in the cooking chamber, a vessel mountable inside the cooking chamber and housing at least one rotatable stirring blade that is able to rotate the food product to cover the latter with a film of fat substance, and a drive pin to drive said stirring blade in rotation. The stirring blade is configured so as to displace the food product such that at last a portion of the surface of the latter comes into contact with the fat substance for combined cooking by action of air on the portion of the food above the level of fat substance and by action of fat substance immersion at least on a portion of the food below the level of fat substance. The procedure for cooking a food product in a very low level of fat substance with an electric oven, of the type comprising a cooking chamber and at least one electrical heating resistance housed in the cooking chamber, comprises the steps of introducing into a cooking chamber a vessel equipped with a rotatable stirring blade that is able to rotate the food product to cover the latter with a film of fat substance, connecting the stirring blade to a drive pin, and activating the drive pin to drive the stirring blade in rotation.
Electric oven for cooking a food product in a very low level of fat substance comprising a cooking chamber, at least one electrical heating resistance housed in said cooking chamber, a vessel mountable inside said cooking chamber and housing at least one rotatable stirring blade that is able to rotate said food product to cover the latter with a film of fat substance, and a drive pin to drive said stirring blade in rotation, said stirring blade being configured so as to displace said food product such that at least a portion of the surface of the latter comes into contact with said fat substance for combined cooking by action of air on the portion of said food above said level of fat substance and by action of fat substance immersion at least on a portion of said food below said level of fat substance.
Procedure for cooking a food product in a very low level of fat substance with an electric oven of the type comprising a cooking chamber and at least one electrical heating resistance housed in said cooking chamber, said procedure comprises introducing into said cooking chamber, a vessel equipped therein with a rotatable stirring blade that is able to rotate said food product to cover the latter with a film of fat substance, a step of connecting said stirring blade to a drive pin activating said drive pin to drive said stirring blade in rotation so as to displace said food product such that at least a portion of the surface of the latter comes into contact with said fat substance for combined cooking by action of air on the portion of said food above said level of fat substance and by action of fat substance immersion at least on a portion of said food below said level of fat substance.
Dependencies are inferred from the claim text.