Search

Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

An enclosed compartment, which may be a simple baking container such as a Dutch oven, or a self-contained unit with heating elements that are used for baking, roasting, broiling and heating.

A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial.

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A type of oven that uses convection currents to cook food. Fans are used to distribute hot air around the oven, which helps to cook the food more evenly and quickly than in a conventional oven that most often contains two heating elements, one at the bottom that bakes foods and one at the top that broils.

An oven made of bricks and clay, which is tall and cylindrical in shape. It is used to bake traditional tandoori dishes, such as skewered chicken.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread.

A small electrical oven that uses microwaves to produce heat in food. Foods cook in less time than a conventional oven so traditional recipes must have cooking times adjusted.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.