Abstract
An investigation was conducted to find a simulated cooking load to test the thermal efficiency of portable convection ovens, which would reproduce values obtained with typical foods cooked in a series of commercially available ovens. In an extended survey of volunteer convection oven users, a 0.4‐lb loaf cake in an aluminum foil pan was suggested as a “light” load; a 0.8‐lb layer cake in an 8‐in. aluminum cake pan, as a “medium” load; and a 1.5‐lb meat loaf in a glass loaf dish, as a “heavy” load. Loads tested included sand‐water mixtures, cotton cloth in water, starch dough in various containers, and aluminum test blocks, both blackened and shiny. The thermal efficiencies obtained with the starch dough baked in a standard chemical crystallization dish correlated best with the average of the efficiencies for the three food loads. A close second choice for the simu lated cooking test load would be either the 2.47‐lb or 5.24‐lb blackened alu minum block heated for 30 minutes.
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