Abstract: An oven for performing a rotisserie cooking operation includes an oven cavity having a door for selectively accessing the oven cavity, at least one heating element for heating the oven cavity and a rotisserie arm adapted to support a food product within the oven cavity. A motor is operatively coupled to the rotisserie arm for rotating the rotisserie arm and a food product. The oven also includes a control interface having a rotisserie cooking mode input and a control system for controlling the rotisserie motor and the heating element. In addition to other functions, the control system automatically causes the rotisserie motor to cycle on and off to allow for intermittent rotation of the food product supported on the rotisserie arm when the oven door is opened.

Abstract: An oven for performing a rotisserie cooking operation includes an oven cavity having a door for selectively accessing the oven cavity, at least one heating element for heating the oven cavity and a rotisserie arm adapted to support a food product within the oven cavity. A motor is operatively coupled to the rotisserie arm for rotating the rotisserie arm and a food product. The oven also includes a control interface having a rotisserie cooking mode input and a control system for controlling the rotisserie motor and the heating element. In addition to other functions, the control system automatically causes the rotisserie motor to cycle on and off to allow for intermittent rotation of the food product supported on the rotisserie arm when the oven door is opened.

Abstract: A cooking appliance includes an oven cavity and a control system having a control display adapted to display an interactive sequence of display screens through which a user enters a cooking recipe. The sequence of display screens includes a cooking mode selection screen, a cooking temperature selection screen, a cooking monitoring selection screen from which a user selects from a probe monitoring process or a timer monitoring process, and a review screen for prompting the user to review the cooking mode, cooking temperature, and method of monitoring selections. The system allows a user to add additional stages to create a multi-stage recipe.

Abstract: A cooking appliance includes an oven provided with bake, broil and multiple convection heating elements, as well as plural, multi-speed fans, for cooking a wide range of food. The various heating elements are sequentially operated on a predetermined priority basis in order to, along with the fans, establish numerous effective cooking sequences, such as a bake mode, a convection bake mode with no preheat, a convection bake mode with rapid preheat, a convection bake mode with standard preheat, and a convection roast mode.

Abstract: A cooking appliance and method of operating the same is disclosed. The method includes energizing each of a first heating element, a second heating element, and a third heating element to a maximum power level to supply heat to a separately controlled cooking area, maintaining the second heating element at the maximum power level after a predetermined time interval has elapsed, and selectively energizing the first heating element and the third heating element to the maximum power level after the predetermined time interval has elapsed.

Abstract: A combination convection and radiant cooking appliance includes an oven cavity, broil and bake radiant heating elements, a convection cover defining a rear wall of the oven cavity, a back panel, and a dual fan convection heating system mounted between the convection cover and the back panel. Each combination fan/heater of the dual convection heating system includes a multi-speed fan and an associated electric heating element, with the fans being vertically disposed in the oven cavity. Controls are provided to enable a user to select between at least a bake mode, a no preheat convection bake mode, a rapid preheat convection bake mode, a preheat convection bake mode and a convection roast mode.

Abstract: A cooking appliance has a cooktop including a plurality of separately controlled cooking areas. A first heating element and a second heating element are positioned below one of the separately controlled cooking areas. A control switch is coupled to the first heating element and the second heating element and is operable to selectively energize the first heating element and the second heating element.

Abstract: A cooking appliance includes an oven provided with bake, broil and multiple convection heating elements, as well as plural, multi-speed fans, for cooking a wide range of food. The appliance can perform multiple, distinct cooking operations, preferably including a bake mode, a no preheat convection bake mode, a rapid preheat convection bake mode, a standard preheat convection bake mode and a convection roast mode, depending upon available user selections. Based on the selected cooking mode, each of the heating elements and fans is operated in a predetermined fashion to provide for efficient heating of the oven and effective cooking of the food.

Abstract: A cooking appliance includes an oven provided with bake, broil and multiple convection heating elements, as well as plural, multi-speed fans, for cooking a wide range of food. The various heating elements are sequentially operated on a predetermined priority basis in order to, along with the fans, establish numerous effective cooking sequences, such as a bake mode, a convection bake mode with no preheat, a convection bake mode with rapid preheat, a convection bake mode with standard preheat, and a convection roast mode.

Abstract: A convection cooking appliance includes a convection fan for establishing a convection airflow which is heated by a heating element including first and second sections that are symmetrically disposed about the convection fan substantially parallel to and downstream of the convection fan. Each of the first and second sections is formed so as to include at least three lobes and four 180° turns, while establishing a thin profile heating element. A convection fan cover extends across the convection fan and includes a main body portion having an outlet portion for directing the convection airflow into a cooking chamber of the appliance. The outlet portion includes an angled louver and a trip edge portion. The angled louver and trip edge portion cooperate to alter a direction of the convection airflow from being substantially parallel to the main body portion to being substantially perpendicular the main body portion.

Abstract: A gas cooking appliance includes at least one oven cavity which is coated with a heat resistant material, preferably porcelain. The cooking appliance includes a gas broil element and an associated baffle, as well as a gas igniter, arranged atop the oven cavity. The baffle is provided with one or more openings above the igniter for ventilation purposes. Each opening is preferably defined by a louver. With the inclusion of the louvered opening, enhanced combustion is assured and any potential crazing zone of the oven cavity is shifted to a position wherein, should any heat resistant material chip off due to heat from the igniter, the material will be blocked from falling into any food support zone of the oven cavity.

Abstract: A gas cooking appliance includes at least one oven cavity which is coated with a heat resistant material, preferably porcelain. The cooking appliance includes a gas broil element and an associated baffle, as well as a gas igniter, arranged atop the oven cavity. The baffle is provided with one or more openings above the igniter for ventilation purposes. Each opening is preferably defined by a louver. With the inclusion of the louvered opening, enhanced combustion is assured and any potential crazing zone of the oven cavity is shifted to a position wherein, should any heat resistant material chip off due to heat from the igniter, the material will be blocked from falling into any food support zone of the oven cavity.

Abstract: A fan assembly for a convection cooking appliance defines a self-contained unit including a housing, an internal fan unit, and a cover. The cover is provided with a centrally located, unobstructed opening for directing air to an inlet for the fan unit. The area of the inlet opening is equal to or larger than the sum of the cross-sectional inlet area of fan unit. During operation, air is drawn into the fan housing through the opening, directed radially outwardly through housing, and lead out through radial, peripherally spaced holes of the housing. The overall construction of the fan assembly eases manufacture and assembly, while defining a high performance convection system by establishing an efficient recirculating airflow, with relatively high air flow, pressure and velocity operating parameters.

Abstract: A fan assembly for a convection cooking appliance defines a self-contained unit including a housing, an internal fan unit, and a cover. The cover is provided with a centrally located, unobstructed opening for directing air to an inlet for the fan unit. The area of the inlet opening is equal to or larger than the sum of the cross-sectional inlet area of fan unit. During operation, air is drawn into the fan housing through the opening, directed radially outwardly through housing, and lead out through radial, peripherally spaced holes of the housing. The overall construction of the fan assembly eases manufacture and assembly, while defining a high performance convection system by establishing an efficient recirculating airflow, with relatively high air flow, pressure and velocity operating parameters.

Abstract: A domestic oven is controlled for use in proofing and cooking bread. In accordance with the invention, at least one heating element of the oven is first energized to bring the oven to a first high temperature representing an overshoot temperature which allows activation of yeast inside dough. Once the first high temperature is reached, the temperature is allowed to drop to a second level which is maintained by cycling the heating element(s) on and off to allow proofing of the bread. A fan is also provided to circulate air in the oven when a rapid proofing sequence is selected.