(under subclass 325) Cooking apparatus wherein is controlled the operation of manipulating the fluid which surrounds the food support or receptacle and functions as a medium for the conduction of heat to the food material.
(1) Note. Arrangements where there is a control of heating fluid not having access to the cooking support or receptacle are not included here but are placed in those subclasses where there is control of the heat.
SEE OR SEARCH THIS CLASS, SUBCLASS:
282, and 283, for automatic control of infusing fluids.
