A method of operating a refrigerated oven to cook a food item therein comprises
the steps of A) determining the temperature of the cooking chamber in the refrigerated
oven, B) producing cooled air in the refrigeration unit of the refrigerator oven
for a first period of time if the temperature of the cooking chamber is below a
predetermined threshold temperature and delaying production of cooled air in the
refrigeration unit if the temperature of the cooking chamber is not below the predetermined
threshold temperature, C) circulating the cooled air through a refrigerated air
path to the cooking chamber to prevent spoilage of the food item, and, D) heating
the cooking chamber to cook the food item in the cooking chamber by cycling the
heating element for a second time period.
