Abstract: A method of par-baking a foodstuff includes the steps of providing a raw foodstuff having a generally planar top surface, the foodstuff once par-baked being adapted for a completion of the cooking with a topping on the top surface thereof. A topping-substitute having a thermal insulation value corresponding generally to that of the topping is disposed on the top surface of the foodstuff. The foodstuff is par-baked with the topping-substitute thereon, and the topping-substitute is then removed from the par-baked foodstuff.

Abstract: An oven for cooking by hot air impingement includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a volume of air and a conduit for providing gaseous communication therebetween. Associated with the plenum is a thermal energy source for heating gas disposed in the plenum.

Abstract: An oven for cooking by hot air impingement includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a volume of air and a conduit for providing gaseous communication therebetween. Associated with the plenum is a thermal energy source for heating gas disposed in the plenum.

Abstract: A hybrid oven for cooking by both hot air impingement and microwave cooking includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a large volume of air relative to the cooking chamber, and a conduit for selectively providing gaseous communication therebetween. Associated with the plenum are a thermal reservoir of high specific heat and high heat capacity relative to the air disposed in the plenum and an actuatable heater for maintaining the thermal reservoir at a high temperature. Also provided are an actuatable magnetron for microwave cooking of the product in the cooking chamber and an actuatable blower for causing impingement of air from the plenum onto the product in the cooking chambers.