This type of control is ideal for convection ovens with their wide range of applications. Some models allow five or more operations to be pre-programmed for different foods or cooking processes. Electronic temperature sensors inside the oven cavity continuously monitor and adjust the cooking temperature. If the oven door is opened, causing the temperature to drop, the cooking time is automatically adjusted to compensate. Some models include electronic meat-probe sensors for roasting.
Some models allow cooking modes to be programmed in succession.
For example, poultry can be started in the steam mode to lock in the juices. Switching to combination mode, the oven will roast the product without drying it out. It can then be finished in the dry-heat mode for a crisp skin and golden brown appearance. Another type of equipment that has recently incorporated solid-state controls is the deep fat fryer. Instructions entered using several simple keypad strokes are converted into sophisticated cooking instructions by a microcomputer.