Abstract: A steam convection oven includes a base, a container positionable on the base for containing food, a lid housing for covering the container, and a steam generator assembly for the instantaneous production of steam to contact and steam cook the food in the container, and a fan and electric heater on the lid housing for convection cooking of the food in the container to cause braising and sealing of the food surface after the food has been steam cooked.

Abstract: In a capillary reference electrode with a capillary body which comprises a measuring chamber connected through an electrolytic bridge to a test sample which is adapted to be introduced into a capillary bore, the inlet orifice for the electrolyte is arranged at a point of the measuring chamber which is in a low position when the element is installed and the outlet orifice is arranged at a high position of the measuring chamber. The electrolytic bridge is formed through a communicating passage which has a substantially conical narrow end adjacent to the capillary bore with a very fine communication bore leading to the capillary bore. The resulting economy in electrolyte-consumption and absence of sensitivity in respect of potentially occuring air bubbles are further improved by providing the said communication bore with a substantially annular cross section.