Abstract: A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

Abstract: The present invention is a method of preparing a 3-aryl-1-indanamine represented by structural formula I: and physiologically acceptable salts thereof. In structure I, phenyl ring A can be unsubstituted or substituted with 1-4 substitutents. R1 is an aromatic group which can be substituted or unsubstituted. R2 and R3 are each, independently, hydrogen, an aliphantic group, a substituted aliphatic group, an aromatic group, a substituted aromatic group, an aralkyl group, or a substituted aralkyl group. Alternatively, R2 and R3, taken together with the nitrogen substitutent on the indan ring, form a non-aromatic ring system having 1-2 heteroatoms.