radiant heat source this results in a milder and more controlled browning or crisping of the surface and a more efficient heat transfer to the interior of the product the present invention uses both the air impingement cooking and conductive cooking to cook the meat product the surfaces are cooked by the air impingement jets while the pan transmits heat directly to the food product through heat conduction as illustrated in fig2 the meat product 12 is clamped between grill 13 and the crowns 22 of pan 11 as illustrated in fig2 pan 11 again is illustrated in partial section with the portions at 11 39 being broken away to show the interior of the pan alternating between the crowns 22 of the pan are reservoirs 23 which collect fat and meat juices expressed or rendered from the meat product during the cooking operation because of the relatively high fat content of a meat product it is not feasible to transport the meat product directly through an air impingement oven on conveyer 16 since the fat will collect on the upper surface of plenum 20 and create both a health and a fire hazard initial tests of the air impingement oven with a meat product included the testing of.