Suppose you had a well designed table top elect oven and
a hole in the side to introduce some steam .

The steam would heat a large turkey in 1/10 the time ,
then turn off steam and allow normal oven , hot air
to finish .
A turkey in a preheated oven will still be at 200F for
1/2 hour !
But the steam will bring the temp to 250 F in 5 minutes .
Steam transfers heat instantly and at a min of 210 F ,
means that no matter how much heat that 12 lb turkey absorbs
it will be at 210 F at the skin . So interior is really hot
in minutes .

Air at 450F in oven will allow skin of turkey to
remain at 200 F for an hour or more .
Do you like boiled turkey ?!!

Deep fry is the most conrol and the best taste .
It is controled so well , one can do it by
eye ball , perfect every time .


Foil shades food from bottom heater .
You must have something , or you could get a surprize
"broil " from the bottom !




Maltose is pancake syrup , they dont want us to know
it costs $.50/lb ! remember Malted milk ?