An oven may include a cooking chamber, a user interface, a first energy source, a second energy source and a cooking controller. The cooking chamber may be configured to receive a food product. The user interface may be configured to display information associated with processes employed for cooking the food product. The first energy source may provide primary heating of the food product placed in the cooking chamber. The second energy source may provide browning for the food product. The cooking controller may be operably coupled to the first and second energy sources. The cooking controller may include processing circuitry configured to enable an operator to make a browning control selection via the user interface by providing operator instructions to a selected control console rendered at the user interface. The selected control console may be selected based on a cooking mode of the oven. The browning control selection may provide control parameters to direct application of heat to the food product via the second energy source.

A computing device receives a request to render an optimized display of selected objects on a user interface. The computing device analyzes a layout associated with the selected objects by determining a category of each of the selected objects, a location of each category within the location, and an optimized route between each category. The computing device analyzes routes to the locations by determining least optimal times associated with each location, a time to arrive and complete the optimized route at each location, and an order to the locations to optimize arrival time at a time other than the least optimal times. The computing device renders an optimized display of the selected objects on the user interface with an optimized route to each location and an optimized display of the selected objects in an order corresponding the the optimized routes between each category within the location layouts.

A computing device receives a request to render an optimized display of selected objects on a user interface. The computing device analyzes a layout associated with the selected objects by determining a category of each of the selected objects, a location of each category within the location, and an optimized route between each category. The computing device analyzes routes to the locations by determining least optimal times associated with each location, a time to arrive and complete the optimized route at each location, and an order to the locations to optimize arrival time at a time other than the least optimal times. The computing device renders an optimized display of the selected objects on the user interface with an optimized route to each location and an optimized display of the selected objects in an order corresponding the the optimized routes between each category within the location layouts.

A computing device receives a request to render an optimized display of selected objects on a user interface. The computing device analyzes a layout associated with the selected objects by determining a category of each of the selected objects, a location of each category within the location, and an optimized route between each category. The computing device analyzes routes to the locations by determining least optimal times associated with each location, a time to arrive and complete the optimized route at each location, and an order to the locations to optimize arrival time at a time other than the least optimal times. The computing device renders an optimized display of the selected objects on the user interface with an optimized route to each location and an optimized display of the selected objects in an order corresponding the the optimized routes between each category within the location layouts.

A continuous mode conveyor cooking appliance utilizing hot air jet impingement and microwave energy for cooking prepared foods. The approach envisions a central microwave unit with a hot air jet impingement oven unit on each side of the microwave section and a conveyor system to carry the food items completely through the appliance from one end to the other and with the two hot air jet impingement ovens equipped with a designed combination of hot air jet impingement jets and solid pins to act as a microwave attenuation system to reduce microwave exposure to cooking personnel to completely safe levels.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

A computing device receives a request to render an optimized display of selected objects on a user interface. The computing device analyzes a layout associated with the selected objects by determining a category of each of the selected objects, a location of each category within the location, and an optimized route between each category. The computing device analyzes routes to the locations by determining least optimal times associated with each location, a time to arrive and complete the optimized route at each location, and an order to the locations to optimize arrival time at a time other than the least optimal times. The computing device renders an optimized display of the selected objects on the user interface with an optimized route to each location and an optimized display of the selected objects in an order corresponding the optimized routes between each category within the location layouts.

A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140 F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140 F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

A continuous mode conveyor cooking appliance utilizing hot air jet impingement and microwave energy for cooking prepared foods. The approach envisions a central microwave unit with a hot air jet impingement oven unit on each side of the microwave section and a conveyor system to carry the food items completely through the appliance from one end to the other and with the two hot air jet impingement ovens equipped with a designed combination of hot air jet impingement jets and solid pins to act as a microwave attenuation system to reduce microwave exposure to cooking personnel to completely safe levels.