Domestic Cooking Appliances Burning Gas. Rational Use of Energy. Appliances Having Forced-Convection Ovens And/Or Grills. Section 2. Forced Convection Ovens/Grills PDF Download
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Author: British Standards Institute Staff
Publisher:
ISBN: 9780580352898
Category :
Languages : en
Pages : 10
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Book Description
Cooking appliances, Cookers, Domestic, Gas-powered devices, Ovens (cooking appliances), Fan ovens, Grills (cooking), Energy consumption, Performance, Mechanical testing, Type testing, Testing conditions
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580352898
Category :
Languages : en
Pages : 10
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Book Description
Cooking appliances, Cookers, Domestic, Gas-powered devices, Ovens (cooking appliances), Fan ovens, Grills (cooking), Energy consumption, Performance, Mechanical testing, Type testing, Testing conditions
Author:
Publisher:
ISBN:
Category : Standardization
Languages : en
Pages : 1110
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Book Description
Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : en
Pages : 1114
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Book Description
Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : en
Pages : 990
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Book Description
Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : en
Pages : 1228
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Book Description
Author:
Publisher:
ISBN:
Category : Air conditioning
Languages : en
Pages : 620
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Book Description
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580352881
Category :
Languages : en
Pages : 20
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Book Description
Cooking appliances, Cookers, Domestic, Gas-powered devices, Ovens (cooking appliances), Grills (cooking), Fan ovens, Safety measures, Electrical safety, Equipment safety, Marking, Mechanical testing, Temperature, Testing conditions, Type testing
Author: Meathead Goldwyn
Publisher: HarperCollins
ISBN: 0544018508
Category : Cooking
Languages : en
Pages : 400
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Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Author: Canada Mortgage and Housing Corporation
Publisher:
ISBN:
Category : Dwellings
Languages : en
Pages : 68
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Book Description
This publication is intended to help plan a successful installation of a wood-burning heating system and to use the system in the most safe and effective way. Topics covered include: low-emission wood burning technology; wood heating options, including space heaters, wood stoves, conventional and high-efficiency fireplaces, pellet stoves, high thermal mass masonry heaters, and central heating; planning a space heater installation; installation safety; installation of wood stoves and flue pipes; chimneys; avoiding wood smoke spillage; efficient wood combustion; purchasing and preparing the wood supply; calculating costs of heating; and heating system maintenance.
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
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Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
