To explore the effects of far-infrared heating, toasting and roasting operations were carried out using new ceramic, iron and copper plates, and a comparative examination was performed in terms of the toasted and roasted colors, internal temperature and the toughness of the types of food cooked. The results are as follows. 1. In the case of heating and cooking with the plates under the same temperature condition, the toasted and roasted colors on the surfaces of bread and beef (round) and the internal temperature of beef showed higher values as the plates had higher emissivity. 2. In the ca...
