Combination bread-baking machine and convection oven

Abstract

The present invention features a combination bread-baker and a convection oven that bakes or cooks food thoroughly and evenly. Air is circulated through the baking or cooking chamber via a fan disposed in the side of the baking/cooking chamber. Steam can be introduced into the baking/cooking chamber during a cooking cycle by means of a steam-generator. A water reservoir supplies water to a steam-generating tube that is contiguously adjacent a portion of the heating coil. A microprocessor digitally controls both the baking and the cooking cycles. A pair of sensors positioned about the baking/cooking chamber send signals to the microprocessor that indicate levels of both heat and humidity within the chamber. The sensors continuously monitor the baking or cooking conditions within the chamber. The microprocessor uses the updated information to continuously adjust either the amount of steam being introduced, or the speed of the fan for adjusting the circulating air. A rotational drive-motor used to turn a wand that kneads the dough when making bread can also be used to stir soups and gravies during a cooking cycle. The wand can also be replaced by a spit to support and rotate a roast or fowl during a cooking cycle, giving rise to a rotisserie operation. The convection currents of the oven, the steam injection and the rotisserie function all ensure that food is thoroughly and evenly cooked.