Aram, Shazrad, Kelly, Katie, and Amy compare cakes cooked in ovens using differenct bake modes. Pure convection, convection aith bottom heat, convection with top and bottom heat, and tradtional radiant mode
Anthony and I celebrate the conclusion of the ovens labe with a little bubbly. He is a great guy with great culinary skills. He cooks for me on occassion when I have severak over for dinner.
Yes Scott, Hal figured out that the roasting pan must be in the oven a certain way or the rotissing unit will pop out. I tried it at home and mine worked just fine.
That's great Allen. The microwave cake picture makes me smile, and think back to those heady times when people were trying to make anything and everything in microwave ovens, regardless of how many levels it was just so wrong on...(LOL)
Allen, thanks so much for sharing these great pictures. I still say that you have one of the best jobs ever! It would be great if you could do a class for all of us here. Believe me I would be first in line to sign up!
Thank you Allen, you have indeed a great job. Great pictures and some great food too, although I must admit the microwave cake doesn't look very attractive. LOL. Probably reminds me too much of my own attempt to bake a cake in the microwave...
It is an intersting course. CSUN is one of the few universities to still teach such a class. This is primarily due to industry support nurtured through my work with them.
I have some pics of the dishwasher lab. I will post when I get some time.