quote:
Originally posted by Mrs.M.:
Mike, that is very interesting! Question... Foods are baked at different temps. How do you compensate for this?
I am probably straying into unknown territory here, Mrs M, away from databases, Citroens, clocks and kerosene pressure devices
, but as I see it, you are simply changing the time instead of the temperature; also, unlike a conventional oven, the lid is a close fit, with just two small vents for steam to escape. Also, the source of heat is in the lid, and does not contact the food at all.It really works very well for a wide variety of foods; maybe it is the bumblebee principle:
It can be proved that aerodynamically a bumblebee cannot fly.
The bee does not know this, and therefore flies!