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Baking Oven. That unit in a bakery in which dough pieces that have undergone final proof (q.v.), or finished batters (q.v.), are exposed to sufficiently high temperatures to achieve the correct degree of baking (q.v.) within an established time frame. It consists essentially of an enclosed chamber in which the actual baking takes place and of a heat source. The fuel employed may be wood or coal (now used only under primitive conditions), oil, gas, or electricity, with the heat being supplied by either direct or indirect firing (q.v.). Oven design may be of the peel (q.v.), reel (q.v.), traveling tray (q.v.), revolving tray (q.v.), rack (q.v.), or tunnel type (q.v.).