operation of the oven according to a preferred form of the invention in this example the bakery product is sandwich bread for which a baking time of 30 min and high set temp of 230 u00b0 c have been determined through trial and error on this type of oven to be sufficient to produce acceptable product two possible scenarios are shown in scenario 1 the oven is initially relatively hot scenario 2 shows an initially cooler oven in both scenarios a trip point temperature of 220 u00b0 c i e 10 u00b0 c less than the high set temp is determined about 30 u00b0 c of heat is lost from the oven upon loading the oven is then thermostatically controlled to maintain or at least attempt to maintain the trip point temperature in scenario 1 starting out with a relatively hot oven the oven cools and reaches trip point temperature 220 u00b0 c after 10 min thereafter the heating elements are thermostatically controlled to cycle on and off to maintain this temperature having reached trip point temperature the elements are deactivated at 85 of the baking time i e 25 5 minutes having cycled on and off between 10 and 25 5 minutes the heating elements in this scenario are active for a total 23 minutes out of the 30 minute baking time in scenario 2 starting with a cooler oven the heating elements operate.