唔該我想要焗爐歷史（英文）

以下就係焗爐歷史（英文）

An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Two common kinds of modern ovens are gas ovens and electric ovens. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
Contents [hide] 1 History2 Cooking3 Industrial, scientific, and artisanal use4 See also5 External links
[edit] History
圖片參考：http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png
Ancient Greek portable oven Settlements across the Indus Valley Civilization were the first to have an oven within each mud-brick house by 3200 BC. [1]
Culinary historians credit the Greeks for developing bread baking into an art. Proper front-loaded bread ovens originated in Ancient Greece. The Greeks created a wide variety of doughs, loaf shapes and styles of serving bread with other foods. Baking developed as a trade and profession as bread increasingly was prepared outside of the family home by specially trained workers to be sold to the public.
The Greeks also pioneered sweetbreads, fritters, puddings, cheesecakes, pastries, and even wedding cakes. Often prepared in symbolic shapes, these products were originally served during special occasions and ceremonies. By 300 AD, the Greeks had developed over seventy different kinds of bread.

[edit] Cooking In cooking, the conventional oven is a kitchen appliance and is used for roasting and heating. Food normally cooked in this manner includes meat, casseroles and baked goods such as bread, cake and other desserts.
In the past, cooking ovens were fueled by wood or coal. Modern ovens are fueled by gas or electricity. When an oven is contained in a complete stove, the burners on the top of the stove may use the same or different fuel than the oven.
Ovens usually can use a variety of methods to cook. The most common may be to heat the oven from below. This is commonly used for baking and roasting. The oven may also be able to heat from the top to provide broiling. In order to provide faster, more-even cooking, convection ovens use a small fan to blow hot air around the cooking chamber. An oven may also provide an integrated rotisserie.
Steam ovens introduce water (in the form of steam) into the cooking chamber. This can aid the formation of a crisp crust on baked goods and prevent the drying-out of fish and casseroles. The degree of humidity is usually selectable among at least several steps. Some steam ovens use water carried to the oven by the user in a container; others are permanently connected to the building plumbing.
More modern ovens, such as General Electric's Trivection oven, may also provide combined thermal and microwave cooking. This can greatly speed the cooking of certain types of food while maintaining the traditional characteristics of oven cooking such as browning.
Ovens also vary in the way that they are controlled. The simplest ovens (for example, the AGA cooker) may not have any controls at all; the several ovens simply run continuously at various temperatures. More-conventional ovens have a simple thermostat: this both turns the oven on and off and selects the temperature at which it will operate. Set to the highest setting, this may also enable the broiler element. A timer may allow the oven to be turned on and off automatically at pre-set times. More-sophisticated ovens may have complex, computer-based controls allowing a wide variety of operating modes and special features including the use of a temperature probe to automatically shut the oven off when the food is completely cooked to the desired degree.

Oven




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圖片參考：http://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Jean-Fran%C3%A7ois_Millet_%28II%29_005.jpg/180px-Jean-Fran%C3%A7ois_Millet_%28II%29_005.jpg


Oven depicted in a painting by Millet
An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Two common kinds of modern ovens are gas ovens and electric ovens. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.





Contents[hide]

1 History
2 Cooking
3 Industrial, scientific, and artisanal use
4 See also
5 External links



[edit] History


圖片參考：http://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/MuseAcrotiriItem160-6648-1.jpg/200px-MuseAcrotiriItem160-6648-1.jpg


Ancient Greek portable oven
Settlements across the Indus Valley Civilization were the first to have an oven within each mud-brick house by 3200 BC. [1]
Culinary historians credit the Greeks for developing bread baking into an art. Proper front-loaded bread ovens originated in Ancient Greece. The Greeks created a wide variety of doughs, loaf shapes and styles of serving bread with other foods. Baking developed as a trade and profession as bread increasingly was prepared outside of the family home by specially trained workers to be sold to the public.
The Greeks also pioneered sweetbreads, fritters, puddings, cheesecakes, pastries, and even wedding cakes. Often prepared in symbolic shapes, these products were originally served during special occasions and ceremonies. By 300 AD, the Greeks had developed over seventy different kinds of bread.

[edit] Cooking
In cooking, the conventional oven is a kitchen appliance and is used for roasting and heating. Food normally cooked in this manner includes meat, casseroles and baked goods such as bread, cake and other desserts.
In the past, cooking ovens were fueled by wood or coal. Modern ovens are fueled by gas or electricity. When an oven is contained in a complete stove, the burners on the top of the stove may use the same or different fuel than the oven.
Ovens usually can use a variety of methods to cook. The most common may be to heat the oven from below. This is commonly used for baking and roasting. The oven may also be able to heat from the top to provide broiling. In order to provide faster, more-even cooking, convection ovens use a small fan to blow hot air around the cooking chamber. An oven may also provide an integrated rotisserie.
Steam ovens introduce water (in the form of steam) into the cooking chamber. This can aid the formation of a crisp crust on baked goods and prevent the drying-out of fish and casseroles. The degree of humidity is usually selectable among at least several steps. Some steam ovens use water carried to the oven by the user in a container; others are permanently connected to the building plumbing.
More modern ovens, such as General Electric's Trivection oven, may also provide combined thermal and microwave cooking. This can greatly speed the cooking of certain types of food while maintaining the traditional characteristics of oven cooking such as browning.
Ovens also vary in the way that they are controlled. The simplest ovens (for example, the AGA cooker) may not have any controls at all; the several ovens simply run continuously at various temperatures. More-conventional ovens have a simple thermostat: this both turns the oven on and off and selects the temperature at which it will operate. Set to the highest setting, this may also enable the broiler element. A timer may allow the oven to be turned on and off automatically at pre-set times. More-sophisticated ovens may have complex, computer-based controls allowing a wide variety of operating modes and special features including the use of a temperature probe to automatically shut the oven off when the food is completely cooked to the desired degree.

The History of Stoves and Ovens

~Mary Bellis
The first historical record of a stove being built, refers to a stove built in 1490, in Alsace, France. This stove was made entirely of brick and tile, including the flue.
Brief History of Cast Iron Stoves in America
Lots of good pictures accompanied by a small amount of text. Around 1728, cast iron stoves really began to be made in quantity. These first stoves of German design, are called Five-plate or Jamb stoves.
Column Parlor Stoves
Parlor Stoves
Cookstoves and Ranges

圖片參考：http://inventors.about.com/inventors/library/graphics/stove.jpg
Benjamin Franklin (1706-1790) invented the iron furnace stove or 'Franklin Stove'.
Frans Wilhelm Lindqvist designed the first sootless kerosene stove.
Jordan Mott invented the first practical coal stove in 1833. Mott's stove was called the baseburner. The stove had ventilation to burn the coal efficiently.
British inventor, James Sharp patented a gas stove in 1826, the first successful gas stove to appear on the market.
The Carpenter Electric Heating Manufacturing Co. invented an electric stove in 1891. On June 30, 1896, William Hadaway was issued the first patent for the electric stove. In 1910, William Hadaway went on to design the first toaster made by Westinghouse, a horizontal combination toaster-cooker.
Second Industrial Revolution Stoves
The coal stove was cylindrical and made of heavy cast iron with a hole in the top, which was then enclosed by an iron ring. Gas stoves were found in most households by the 1920s with top burners and interior ovens. It was not until the late 1920s and early 1930s that electric stoves began to compete with gas stoves, however, electric stoves were available as early as the 1890s.
Microwave Ovens
The microwave oven was a by-product of another technology. It was during a radar-related research project around 1946 that Dr. Percy Spencer, an engineer with the Raytheon Corporation, noticed something very unusual.
toaster oven



real quick,, man first toasted by laying breads on a heated stone then iron stoves,, little contraptions where invented to hold up to four slices, you just layed the bread on the slanted wires and had to turn them by hand,, after electricity became available many little toasters were invented some being more hazardous than productive,,first it was one,, then two and now large mass toast producers like at IHOPs heres a site to read.....
www.inventors.about.com/library/invent...

Oven History


Culinary historians credit the Greeks for developing bread baking into an art. Proper front-loaded bread ovens originated in Ancient Greece. The Greeks created a wide variety of doughs, loaf shapes and styles of serving bread with other foods. Baking developed as a trade and profession as bread increasingly was prepared outside of the family home by specially trained workers to be sold to the public.

The Greeks also pioneered sweetbreads, fritters, puddings, cheesecakes, pastries, and even wedding cakes. Often prepared in symbolic shapes, these products were originally served during special occasions and ceremonies. By 300 AD, the Greeks had developed over seventy different kinds of bread.