International Telephone and Telegraph Corporation

Robert W Batey

Robert F Schiffmann

Richard J Grillo

Alfred H Mirman

A method of baking bread in metal pans using microwave energy is described. Overall baking time is reduced by a method of combining conventional and microwave baking. In addition, significant reduction in bake time associated with bread was obtained by employing significantly lower levels of microwave energy and metal pans in a simultaneous microwave and conventional oven heat bake process utilizing conventional bake pans. Reduced bakeout and more uniform baking is achieved if microwave energy is applied at 915 MHz and 2450 MHz simultaneously.

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Port Chester, NY, United States of America

Robert W Batey