(under subclass 325) Cooking apparatus in which the operation of heating is controlled either in the generation of heat or in the application of heat to the food material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
281+, for infusion apparatus having control of heating.
326+, for the subject matter of this subclass disclosure in combination with the control of the food material.
330, for devices where the heat is controlled by supplying a heated cooking fluid such as steam.
SEE OR SEARCH CLASS 236, Automatic Temperature and Humidity Regulation, appropriate subclasses.
