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When cooking food, such as a patty, in convection ovens there is a trade off in the heating method. If the patty is heated at a low oven temperature the cooking is slow and the patty dries out, resulting in a poor taste. If the patty is heated rapidly at a high temperature, it is difficult to get an even temperature in the patty. When the core is cooked the crust may be over-cooked.

This model describes the transient temperature distribution within a chicken patty during heating in a convection oven. The diffusion and evaporation of moisture is an important process, taken into account, dominating the heating due to the latent heat of vaporization. The model can be used to optimize the cooking procedure.