Appeal No. 1998-0093
Application No. 08/459,301
an electrical heat lamp [incandescent bulb 30] attached
to each said electrical fixture;
at least one dimming switch [not disclosed] attached to
said housing;
electrical circuit means connecting each said dimming
switch [not disclosed] to an electrical power supply [socket
31 is connectable to external power source -- col. 6, ll. 10-
12];
said electrical circuit means further electrically
connecting each said dimming switch [not disclosed] to at
least one said electrical fixture.
In view of Nusbaum's observation that "[p]alatable cooked
temperatures for meat, for example, range from about 140E F.
(60E C.) for rare meat to about 190E F. (88E C.) for well done
poultry" (col. 2, ll. 39-41), Nusbaum's explanation that
increasing or decreasing the wattage of the bulb respectively
increases or decreases the equilibrium oven temperature (col.
5, ll. 39-48), and Huie's disclosure of using rheostat 48 to
adjust the flow of electrical current into the lamp sockets 36
in order to change the temperature within the chamber 14 (col.
2, ll. 28-
32), it would have been obvious to add a rheostat (or dimmer)
to Nusbaum's oven to permit adjustment of the lamp wattage and
thereby the equilibrium temperature.
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