Abstract: A system for the sampling of oven air is described. A duct or channel is provided with air delivered from the interior of the oven cooking chamber. One or more sensors, including one or more temperature sensors, can be placed within the air sampling channel for the purpose of measuring characteristics of the oven cavity's air. The inlet of the air sampling channel can be positioned along a location at or near the vertical center of the oven where e.g., a food being cooked may be located so that the sampled air more accurately reflects the characteristics of the air in the vicinity of the food being cooked.

Abstract: Methods of estimating the temperature of a reaction site on a measurement strip in a blood glucose measuring devices are provided. In one embodiment, a method includes determining an activation initiation time, an activation duration time, a thermal magnitude and a temperature elevation for heat generating components within a device. The temperature elevation for each of the heat generating components is determined at least in part by an impulse response matrix [Xi], the activation initiation time, the activation duration time and the thermal magnitude for each of the heat generating components.