A grease removal system for an oven that collects excess grease during a cook cycle into a reservoir, which also serves as a container for cleaning solution during a clean cycle. A high-pressured shooter tube allows the cleaning solution to be shot from the reservoir to a ceiling of the oven cavity without the need for extra tubing.

A cooking appliance includes sidewalls and a rear wall defining a heating cavity. At least one heat source is in thermal communication with the heating cavity. An oven cavity connector is disposed within an interior surface of the heating cavity. The oven cavity connector is in communication with the heating cavity. A first tray sliding structure is disposed proximate opposing vertical sidewalls of the heating cavity. A second tray sliding structure is disposed proximate the opposing vertical sidewalls and is vertically offset relative to the first tray sliding structure. A powered accessory tray has a connecting plug, the powered accessory tray being alternatively and selectively engaged with one of the first and second sliding tray structures, and the connecting plug is in selective communication with oven cavity connector when the powered accessory tray is engaged with any one of the first and second tray sliding structures.

The present invention discloses a baking working method of an electric oven, applied to the oven for driving a barbecue fork rotating shaft to rotate food to be baked by a motor, comprising the following steps: S1, measuring the period T.sub.0 when a barbecue fork is unloaded; S2, fixing the food onto the barbecue fork, and measuring the period T.sub.1 when the barbecue fork is loaded; S3, calculating the weight M.sub.1 of the food on the barbecue fork, M.sub.1=(T.sub.1/T.sub.0).sup.2*M.sub.0, wherein M.sub.0 is the default weight when the barbecue fork is unloaded; S4, setting the baking time and/or temperature according to the food weight M.sub.1. According to the present invention, the weight of loaded food is calculated by detecting the periods when the barbecue fork rotating shaft is unloaded and loaded, and the weighing of the food is realized while the mounting is simple, so that the baking time and temperature are reasonably set, the electric oven is preferably self-adaptive to food with different weights, and automatic cooking of the food is realized.

An oven appliance includes a cooking chamber positioned within a cabinet, a door rotatably mounted to the cabinet for providing selective access to the cooking chamber, and a rotisserie assembly including a first spit support and a second spit support mounted in the cooking chamber and being spaced apart along the lateral direction, a spit rod rotatably supported by the first spit support and the second spit support, and a motor assembly for engaging and selectively rotating the spit rod when the spit rod is in an installed position.

An oven appliance includes a cooking chamber positioned within a cabinet, one or more heating elements for selectively heating the cooking chamber, a rotisserie assembly comprising a spit rod rotatably mounted within the cooking chamber for receiving a food item for a rotisserie cooking process, a motor assembly for selectively rotating the spit rod, and a controller in operative communication with the motor assembly. The controller is configured to receive a user input regarding the rotisserie cooking process, operate the motor assembly to rotate the spit rod in accordance with the user input for the rotisserie cooking process, and operate the one or more heating elements to roast the food item in accordance with the user input for the rotisserie cooking process.

An oven appliance includes a cooking chamber positioned within a cabinet, a door rotatably mounted to the cabinet for providing selective access to the cooking chamber, a rotisserie assembly including a spit rod rotatably mounted within the cooking chamber and defining an axial direction, and a radial direction and a rotisserie fork assembly mounted on the spit rod and being slidable along the axial direction, the rotisserie fork assembly comprising a plurality of tines that are adjustable along the radial direction.

A system and method for cooking food on a rotisserie in a conventional oven includes setting an oven thermostat to a desired cooking temperature. As spring on a mechanical drive motor is wound and a spit is placed through meat. The spit is then placed on a support to hold the meat in a substantially horizontal position, and the spit is coupled to a mechanical drive motor. The oven rotisserie and meat are placed into the oven to commence a cooking operation. The spit is rotated intermittently via the mechanical drive motor during the cooking operation in accordance with operation of an escapement and gear of the mechanical drive motor. The oven rotisserie and meat are removed from the oven after completion of the cooking operation.

A rotisserie assembly connected to at least a portion of a rack of an oven, the rotisserie assembly including a main rod to receive food thereon, a first elevating rack connected to a first end of the main rod and disposed on the rack to elevate the main rod a distance away from the rack, a second elevating rack connected to a second end of the main rod and disposed on the rack to elevate the main rod the distance away from the rack, and a motor connected to at least a portion of the first elevating rack to rotate the main rod in response to rotation of the motor.

A modular steam production system for a home cooking appliance, and a home cooking appliance having a modular steam production system, are provided. The modular steam production system includes a steam generating unit having a heating element for generating steam from water, a water reservoir for storing a quantity of the water and being fluidly coupled to the steam generating unit, a controlled water release system including a valve movable between a closed position and an open position to control a release of the water from the water reservoir into the steam generating unit and thereby controlling a volume of steam generated by the steam generating unit, and a mechanical connection configured to engage a corresponding mechanical connection on the home cooking appliance to provide motive power to the controlled water release system to actuate an opening and closing of the valve.

An apparatus for cooking of food is described. The cooking apparatus may include a main body defining an interior cavity with airflow features. The cooking apparatus may include a control assembly located on the main body assembly with a spit removably and rotatably attached to the main body. A cooking apparatus may include multiple fan mounting points at the top end of the interior cavity in communication with the air plenum. A cooking apparatus may include heating elements, wherein, air is circulated by fans located on the inside of the multiple openings, directing the air to the plenum, wherein, the fans spin in different directions, wherein the introduced air circulates around the spit.