We evaluated the temperature variation
of an electric belt grill set at four temperatures,
a forced-air convection oven set at
three temperatures, and an electric broiler
that has no temperature control. After finding
that the actual temperatures of the electric
belt grill and the forced-air convection
oven were higher than the targeted temperature,
we used regression techniques to correct
for the temperature biases of both cooking
methods. The forced-air convection
oven was very precise when the doors were
kept closed, as was the electric belt grill after
adjustments were made. Temperature of the
electric broiler was not consistent across
surface positions or among replications. We
suggest that when used for cooking experiments,
each meat-cooking instrument be
validated for temperature and corrected when
necessary. This will improve cooking consistency
and related results among various
instruments and research institutions.
