Abstract: A kitchen oven comprises, in a chamber (2), a drippings pan (6) supporting a spit (8) and adapted to occupy two positions, either a cooking position in which the drip-pings pan is in the chamber and the spit is in the axle of a rotatable drive (9), or a retracted position in which the drippings pan is partially outside the chamber (2) and the spit (8) is free from the drive. The drippings pan and the walls (3) of the oven comprises mutually sliding surfaces (20, 21) so arranged that, prior to the cooking position, the surfaces exert on each other a force F directed toward the rear of the oven tending to position the drippings pan automatically in its cooking position.

Abstract: Cooking process with an oven comprising a cooking chamber (1) and a control device (2) supplying a convection resistance (3), a broiling resistance (4) and a magnetron (5). During the temperature increase phase (a), the control device supplies the convection resistance continuously and the broiling resistance according to a start-stop cycle of predetermined period (t.sub.1), while the microwave energy is applied periodically during each stopped time (t.sub.3) of the broiler for a time (t.sub.4) such that, for a previously set predetermined time (t.sub.5), the microwave time is equal to the shorter of the times, namely the predetermined time (t.sub.5), or the stopped time (t.sub.3) of the broiler. This process is particularly applicable to kitchen ovens.