As microwave/convection ovens have only been able to cook sequentially with two energies, the result has therefore led to either extra moisture causing the food to be soft and pappy or subjecting the [pastry] item to a derogatory result. This invention subtly combines both microwave and thermal energies for a precise time thus giving a satisfactory, well-baked outcome.

European Patent #: 0,099,705
American Patent #: 4,591,683
Australian Patent #: 558,359
Canadian Patent #: 1,199,978
Japanese Patent #: 1,602,290

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