Abstract: A convection oven is provided with a fan for circulating air in the cooking chamber of the oven. The food is held in a food holder which is attached to but spaced from the inside surface of the oven door. Heating elements are at the top and the bottom of the cooking chamber. A flue opening is in the bottom of the cooking chamber and the heating elements are positioned above the lengthwise lower ends of the flue opening for inducing external air around the lower heating elements and the lower surface of the food and food holder. A method is disclosed for introducing external air into the bottom of a convection heating oven, to cool the lower surface of the food in the oven and provide turbulence to the circulating air for enhancing the cooking of the food.

Abstract: A convection oven is provided with a fan for circulating air in the cooking chamber of the oven. The food is held in a food holder which is attached to but spaced from the inside surface of the oven door. Heating elements are at the top and the bottom of the cooking chamber. A flue opening is in the bottom of the cooking chamber and the heating elements are positioned above the lengthwise lower ends of the flue opening for inducing external air around the lower heating elements and the lower surface of the food and food holder. A method is disclosed for introducing external air into the bottom of a convection heating oven, to cool the lower surface of the food in the oven and provide turbulence to the circulating air for enhancing the cooking of the food.

Abstract: A convection oven is provided with a fan for circulating air in the cooking chamber of the oven. The food is held in a food holder which is attached to but spaced from the inside surface of the oven door. Heating elements are at the top and the bottom of the cooking chamber. A flue opening is in the bottom of the cooking chamber and the heating elements are positioned above the lengthwise lower ends of the flue opening for inducing external air around the lower heating elements and the lower surface of the food and food holder. A method is disclosed for introducing external air into the bottom of a convection heating oven, to cool the lower surface of the food in the oven and provide turbulence to the circulating air for enhancing the cooking of the food.

Abstract: A convectively-enhanced radiant heat oven includes an elongated cooking chamber with first and second ends positioned opposite each other. A removable holder is positioned in the chamber to hold food items for cooking. One or more heating devices are placed in the chamber to create radiant heat. An air circulating device for circulating heated air within the chamber is positioned within the chamber on the first end. A vent, positioned along a wall of the internal chamber nearest the second end is used to adjust cooking characteristics of the oven. The oven cooks a wide range of foods quickly and efficiently.