...Maxi™ technology: 3 semi static cooking modes, programmable AIR.Maxi™ technology: puase function CLIMA MANAGEMENT IN THE COOKING CHAMBER DRY.Maxi™ technology: high performance moist and humidity extraction, programmable by the user DRY.Maxi™ technology: cooking with humidity extraction 30 - 260 °C STEAM.Maxi™ technology: steaming 48 °C - 130 °C STEAM.Maxi™ technology: combination of moist air and dry air 48 °C - 260 °C ADAPTIVE.Clima technology: cavity humidity measurement and regulation ADAPTIVE.Clima technology: repeatability of the cooking process through the momorization of the real cooking process ADAPTIVE.Clima technology: 20 ADAPTIVE.Clima process memory COOKING COLUMNS WITH MAXI.Link TECHNOLGY MAXI.Link technology: creating multiple ovens and accessories columns controlled by a single ChefTouch control panel MAXI.Link technology with EFFICIENT.Power: power requirement reduced on MAXI.Link columns THERMAL INSULATION...
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...BUILT-IN ELECTRIC OVEN Use & Care Guide For questions about features, operation/performance, parts, accessories or service, call: 1-800-253-1301 or visit our website at...www.whirlpool.com In Canada, call for assistance, installation or service, call: 1-800-807-6777 or visit our website at... www.whirlpool.ca FOUR ÉLECTRIQUE ENCASTRÉ Guide d’utilisation et d’entretien Au Canada, pour assistance, installation ou service, composer le 1-800-807-6777 ou visitez notre site web à www.whirlpool.ca Table of Contents/Table des matières ............. 2 Models/Modèles RBD245 RBS245 W10162170B TABLE OF CONTENTS OVEN SAFETY ................................................................................3 PARTS AND FEATURES................................................................4 ELECTRONIC OVEN CONTROL ...................................................5 Display..........................................................................................5 Start ..............................................................................................5 Upper Off/Cancel, Lower Off/Cancel or Off/Cancel....................5 Clock ............................................................................................5 Tones............................................................................................5 Fahrenheit and Celsius.................................................................6 Timer........................................................
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...Kitchen Oven If I had to be a kitchen utensil or appliance I would be an oven, because it have different types of things it’s used for on an everyday bases. Also it can be electric or gas. Ovens even comes in different colors shapes and sizes. You can use it every day if you had to. Almost anyone can use an oven. Sometimes people don’t realize how easy it is to use an oven. When it comes time to use one, some people gets nervous do to them not knowing what to do first. The oven only have two ways to be used. One way is on top which is where the burners are. The second way of course is the inside which we call the oven. Furthermore it’s always reliable in various situations. The oven can be used to grill for people who like grilled foods. It also can be used to bake different things. You have the top of the oven where you can fry things. I think a lot of people enjoy baked, fried, or grilled foods. Which all can be done with the oven. Last but not least just about anyone can use the oven. It doesn’t come with any special instructions, except for the fact that it gets very hot and you can burn yourself if not careful. Think about it, millions of teenagers know how to use an oven. In high school they even have a class where they let teenagers uses them. I don’t think the schools would endanger the kids if it wasn’t so easy to use. The oven would...
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...Case Microwave Ovens Marketing strategy planning means finding attractive opportunities and developing profitable marketing strategies. A marketing strategy specifies a target market and a related marketing mix. It’s a picture of what a firm will do in some market. 1.1 Market Segment The company must find a way to segment the market and defines a target market. It is a fairly homogenous group of customers to whom company wishes to appeal. We could find 3 different dimensions to segment the market: The demographic Segmentation The different income to segment the market: - The highest class -The middle class (90 million people earning between $4,500 and $22,000 annually) - The expanding class (287 million people, those that hope to join the middle class. Their household income is between $2,000 and $4,500 in 2010). The geographic Segmentation - Urban - Rural Customers type Segmentation - Common household: With 2 segments of segment: Family / Students - Business: Hotels, Fast Food, Restaurants … 1.2 My strategy: I choose a single-segment strategy. I want to sell the products in one segment: Rural population, included small emerging cities. I choose this segment because the competition starts to be really hard in the urban area, 70% of the sales are concentrated in the urban area but it doesn’t mean that the company can take enough market shares to be profitable. For the majority of the population in rural area, the Microwave Ovens is a very new...
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...load the second tray in Oven for the next order at 20th min. And also, the second order can be taken at the 10th min after loading the first tray in the oven. So the subsequent sets can be completed in 37th, 47th, 57th minute and so on. So, in 4 hours, 17 + 10N = 240 (4 hours) N = 22.3~22 orders Hence a total of 22 orders can be filled in 4 hours. Two oven are available, How many mixer are need to maximize production Case 1: Each order consist of one dozen cookies Since each order consists of only one dozen cookies, mixing and spooning of the second set can be done only after mixing and spooning first set. Assume that first set of cookies are baked in oven 1 and second set in oven 2 and subsequent cookies in alternate fashion. First set: The first set of cookies can be completed in 27 mins Second set: Second set of cookies can be mixed after spooning the first set i.e. mixing the second set can be started at 10th min. The second tray can be loaded in the oven at 18th min, consequently completing the second set of cookies at the end of 35 mins. So it means that an additional time of 8 mins is required for completion of second tray. Third Set: Similarly, third set of cookies can be mixed after spooning the second set i.e. at the 18th min. The third tray can be loaded in the oven at 26th min, consequently completing the third set of cookies at the end of 43 mins thereby, again accounting for additional 8 mins to complete the tray. Considering Oven 1, you can see that the...
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...students may be receptive to the convenience and fast delivery time of KCC. Additionally, the easy online ordering process will benefit the company as it continues to grow. KCC is positioned to be successful if it can continue to effectively deliver on all of its order winners. COOKIE PRODUCTION The production process for making the cookies is shown in the process flow diagram in Exhibit 1. Since the time to preheat the oven is omitted from this case, the total processing time for the first batch of one dozen cookies is 26 minutes. If a mistake is made on one of the batches of cookies, it will set KCC back by a minimum of 25 minutes. When the first batch is put into the oven to bake, Kristen can clean the mixer, mix the next batch, and spoon the cookies onto the next pan before the first batch is finished baking; thus they will be ready to bake as soon as the first batch comes out of the oven. As soon as her roommate removes them from the oven to cool, she can place the next batch in the oven. While the first batch is cooling, the second batch is in the oven baking....
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...display the ash content on food packaging. This experiment is designed to recreate the process undergone by the pet food company to determine the ash content within the food. Method Weigh silica crucible and record weight prior to experiment. Grind over 5g of food sample in pestle and mortar and measure 5g of ground sample into the crucible. (W0) Place the dish in a baking oven for 24hrs to dry out the sample. Reweigh the sample in silica crucible, This is now the true weight of the sample (W1) Set up the bunsen burner on top of the heatproof mat with tripod and clay pipe triangle above to support the crucible. Ignite the bunsen burner and begin to heat the sample slowly ensuring the sample does not set on fire as this will result in a loss of material to the atmosphere in the form of particles. The sample should turn black. Once the sample reaches roughly 100°C continue to heat to 500°C until the sample turns white. Allow sample to cool to room temperature in a dessicator. Weigh the finished sample (W2) Calculate the ash content (X): (W2-W0)/(W1/W0)x100=X Materials: Silica dish Baking Oven Bunsen Burner Matches Tripod Clay pipe triangle Heat proof mat Measuring scales (accurate to 3 decimal points) Pestle and mortar 6g Food sample Results W0=13.134 W1=18.135 W2=13.595 (13.595-13.134)/(18.135-13.134)x100=9.218% Total ash content = 9.218% Ash content stated on packet = 7% Discussion The results show that the ash content is higher than that...
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...1.1 Chuck Sox makes wooden boxes in which to ship | motorcycles. Chuck and his three employees invest a total of 40 | hours per day making the 120 boxes. | a) What is their productivity? | | Total hours invested in production=40 hours per day | | produced number of boxes in a day=120 | | | | Productivity per day is =units produced/input used | | productivity per day is =120 boxes/40 hours | | productivity per day = 3 boxes per day | | | | their producivity is 3 boxes per day | | | b) Chuck and his employees have discussed redesigning the process | to improve efficiency. If they can increase the rate to 125 | per day, what will be their new productivity? | | | | New productivity=Units produced/number of hours | | New productivity=125 boxes/40 hours | | New productivity =3.125 boxes per day | | | | | c) What will be their unit increase in productivity per hour? | | | | Productivity per hour at 120 boxes = 3 boxes | | Productivity per hour at 125 boxes = 3.125 boxes | | Increase in productivity = 3.125-3 | | Increase in productivity = 0.125 boxes per day | | | d) What will be their percentage change in productivity? | | | | Productivity 120 boxes= 3 boxes per hour | | Productivity 125 boxes= 3.125 boxes per hour | | Change in productivity = 3.125-3/3 | | Change in productivity = 0.125/3 | | Change in productivity = 0.0416 or 4.167% | | | | The increased of productivity...
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...Home style Cookies I. Problem Why did increasing the length of the ovens in Lew Marks Baking Company result in a faster output? II. Objectives A.Must 1. This ensures that the productivity is centered on the demand and time is not wasted baking products that might or might not sell. B.Wants 1. One obvious way the company is increasing productivity is that it only makes cookies according to the demand. 2. Whatever order it receives from its distributor is what is made in the factory. III. Areas of Consideration 1. A quality control inspector samples the cookies randomly as they come off the line to assure that their taste and consistency are satisfactory, and that they have been baked to the proper degree. 2. This permits the company to avoid having to clean the processing equipment every time a different type of cookie is produced. 3. The use of automatic equipment for transporting raw materials and mixing batter has made it easier to maintain a sterile process. 4. The scrap of the baking company is being converted to dog food. IV. Conclusion The company with the existing policy and strategy is effective and productive enough to continue and expand. Due to the quality that is being imposed by the company, the level of productivity is not affected because productivity of company maximizing the production with their based strategy that they are also practicing time-based strategy in every cookies...
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...antibiotic can be grown as a science project using a slice of bread. Please note that these instructions should be used for experimentation only; when there is a medical need for penicillin, it should be obtained through a doctor. Making penicillin does require some scientific equipment, and it is very important to keep the area sterile while you are growing penicillin. Here’s how to make penicillin: Supplies: Slice of bread or citrus peel 750ml Erlenmeyer flask Media (see Step 4) 1000ml (1 L) graduated cylinder Several clean milk bottles •Prepare a penicillium culture. Expose a slice of bread or a citrus peel to a 70 degree Fahrenheit environment. A blue-green mold should develop. •Sterilize the equipment. Place the flask in the oven at 315 degrees Fahrenheit for one hour, or sterilize in a pressure cooker for at least 15 minutes. Wash the milk bottles. •Fill the Erlenmeyer flask. Cut the bread or citrus peel into small pieces and fill the flask. Allow to incubate in the dark at 70 degrees Fahrenheit for 5 days. After this incubation period, the flask can be stored in the refrigerator for no more than 10-14 days. . . Ads by Google •Prepare the media. Dissolve the following ingredients, in the order listed, into 500ml of cold tap water: 44.0 grams Lactose Monohydrate, 25.0 grams cornstarch, 3.0 grams sodium nitrate, 0.25 grams magnesium sulfate, 0.50 grams potassium phosphate mono, 2.75 grams glucose monohydrate, 0.044 grams zinc sulfate, 0.044 grams...
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...step: 6 (wash and mix) + 2 (spoon) + 10 (load and bake) + 5 (unload and cool) + 2 (pack) + 1 (pay) = 26. Process flow diagram of the cookie-making process: Me Mixer Me Spoon and tray Roommate Oven and tray Oven and tray INPUT OUTPUT Roommate Oven and tray Tray Roommate Roommate Remarks: Since it does not consume any time, the first step, that is to take an order, is here ignored. Inventory is not kept at any time as the cookie dough is continuously being processed by the dozen to fit the bottleneck's capacity and only produce fresh cookies according to placed orders. 2. We assume the following: The minimum amount of cookies per order is one dozen cookies (the case states that the process produces “cookies by the dozen”). There are at least two trays and spoons, as the case mentions “cookie trays” and “spoons” Since the amount of time necessary to unload the oven is considered “negligeable”, it can be done during the same minute used to load the next batch. In this view, the first order takes 26 minutes but each following batch only requires an additional 10 minutes (see Gantt chart 1 attached). Capacity of resources (dozen cookies per hour): | Me | Roommate | Mixer (1) | Trays (2) | Spoons (2) | Oven (1) | Cycle time | 8mns/unit | 4mns/unit | 6mns/3unit = 2mns/unit | 15mns/2units = 7.5mns/unit | 2mns/2units =1mn/unit | 10mns/unit | Capacity | 7.5/hour ...
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...way. It can be determined by analyzing the baking process used for the preparation of a single order which is as follows: Process involved Time taken (min) Cumulative time(min) Washing and Mixing 6 6 Dish up Cookie Tray 2 8 Oven Set up 1 9 Baking Oven 9 18 Removing the tray 0 18 Cooling 5 23 Packaging 2 25 Collecting Money 1 26 TOTAL time taken for preparation of a single order of = 26 MINUTES The resources required for different orders would be different depending on the type of orders. Therefore two orders can be prepared simultaneously which would minimize the time required for the second order. It would no more require twice as much as time as for the first order. It can be done in the following way: Time taken for preparation of a single order can be divided into 3 parts: Pre baking Baking Post baking 8 minutes 10 minutes 8 minutes 2. How many orders can you fill in a night, assuming you are open four hours each night? if someone can get the tray ready for the second order while the first order is in the oven for baking, it would save 8 minutes of time for the subsequent orders. Because when the first order is already in process in baking, the pre baking session for the second order will take place for 8 minutes, thus these 8 minutes have been saved. But it has to undergo both baking and...
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...Baking Terms Allumette: Any of various puff pastry items made in thin sticks or strips (French word for "matchstick"). Almond Paste; A mixture of finely ground almonds and sugar. Angel Food Cake: A type of cake made of meringue (egg whites and sugar) and flour. Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue. Baba: A type of yeast bread or cake that is soaked in syrup. Babka: A type of sweet yeast bread or coffee cake. Baked Alaska: A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven. Baking Ammonia: A leavening ingredient that releases ammonia gas and carbon dioxide. Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup. Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried. Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit. Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when fried. Blanc Mange (bla mahnge): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin. Bloom: A whitish coating on chocolate, caused by separated cocoa butter. Blown Sugar: Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon. Bombe:...
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...costs and resources. The following flowchart shows the overall process adopted by the company: (Exhibit 1) Filling a rush order: Process Resource(s) Process Time Cumulative Time Consumed Taking Order E-mail 0 minutes 0 minutes Washing and Mixing Self 6 minutes 6 minutes Filling Tray Self 2 minutes 8 minutes Preparing Oven Roommate 1 minute 9 minutes Baking Oven 9 minutes 18 minutes Removing the tray Roommate 0 minutes 18 minutes Cooling None 5 minutes 23 minutes Packaging & Collecting Money Roommate 3 minutes 26 minutes Thus, it requires minimum 26 minutes to fill a rush order. Production Capacity (4 hours): Since the resources required for the different processes are not common everywhere, there can be two orders (of one dozen each, for simplicity) being processed simultaneously. Thus, it would not require twice as much time for the second order (of one dozen) to be completed as it requires for the first one (of one dozen). This can be attributed to the fact that one can get the tray ready for the second order while the first one is in the oven for baking. The only bottleneck which creates a time lag is the combined process of getting the oven ready (1 minute) for baking and the process of baking itself (9 minutes). So, we can get two orders of one dozen each ready in 36 minutes. In fact, for X orders of 1 dozen each, the time required is given by: (16 + 10X) minutes. Thus, in 4 hours (or 240 minutes), Kristen's Cookie Company can...
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...1. The process is a batch processing system of two band ovens. A list of cookies is delivered to the worker who is in charge of mixing the ingredients. The worker will carefully check the list and enters the list into the computer. The computer will automatically determine the list of ingredient portions and the ingredients are automatically ordered and sent to the mixing machines. When the batch is stirred completely then it will be sent to the cutting machine. The cookies are then dropped to the oven and if the cookies have fillings such as apples, dates, and raspberries an additional step is required. Once baking is completed the cookies are then cooled to a spiral cooling rack. The cookies are then thoroughly inspected and cookies that are defected are removed and the cookies that remain are then package, sealed and sent out. 2. Everything is automated and most of the cookies are non-filled and cut diagonal rather than round. This will cause less waste since they are cut diagonal. And the company place spending on extending the size of the oven by 25 feet. More cookies can be baked at one time which will increase production. 3. The company is making the right decision by manually packaging the cookies by workers. Packaging automatically can cause issues in the amount of cookies being distributed or defective cookies may not be detected at times. Efficiency may not play an excellent role in packaging if automation is used. All companies have an ethical...
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