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Someone suggested that I cut it into fillets and try cooking it in my inside oven So, I fileted the albacore and now I want to cook it in my oven using two methods to see which gives the best results: Broiled or Baked in a convection oven? Albacore Steak dimensions: L =12", W =3", thickness = 1.5* Albacore properties: Thermal conductivity (k) = 0.47 Wim-Kthermal diffusivity (6) = 1.53 x 10-7 mesec Initial albacore temperature (To) = 5 C (out of fridge) * References for thermal properties given in CANVAS. For all cooking methods: - Sketch and Label the problem. - Clearly list all assumptious, Boundary conditions, and Given information. - Begin by calculating the Biot # (Bi) and identifying the solution path (Model). - Show all work, including units and Tables or Figures used for properties and calculations. Method #1 (40pts) Cooking in my Convection Oven I have a very nice convection oven which allows me to select low, medium and high fan speeds For albacore steaks I preheat my oven to 450 F. and select medium fan speed, which gives an effective corrective hear transfer coefficient = 30 W/m--I. The fan is in the back of the oven, so I place my albacore steak with the long axis in the direction of the air flow. It is placed on a fine open mesh grill which allows cooking on both sides (don't worry I have a drip pan in the bottom of the oven). The question, as always, is how long it will take to cook my fish? a) Calculate the Bi# Wher solution park will you follow? b) How long will it take for center temperature of the albacore to reach 145 F.? c) What would be the surface temperature of the albacore at the time calculated in part b)? Method #2 (40 pts) Convention Oven with Fish on a Silicone Baking Sheet Same conditions and calculations as Lethod = i except the fish is placed on a flat 5cm thick silicone baking sheer (insulator). This helps with the dripping in the oven problem, and also keeps the fish moist a) Calculate the Bl. Wher solution park will you follow? b) How long will it take for temperature at the insulated surface of the albacore to reach 145 F.? c) What would be the center temperature of the albacore at the time calculated in part b)? d) What would be the surface temperature of the albacore at the time calculated in part b)? e) Comment on the temperature distribution in the fish in Methods 1 and 2 and what effect that might have on how the fish taste. Someone suggested that I cut it into fillets and try cooking it in my inside oven So, I fileted the albacore and now I want to cook it in my oven using two methods to see which gives the best results: Broiled or Baked in a convection oven? Albacore Steak dimensions: L =12", W =3", thickness = 1.5* Albacore properties: Thermal conductivity (k) = 0.47 Wim-Kthermal diffusivity (6) = 1.53 x 10-7 mesec Initial albacore temperature (To) = 5 C (out of fridge) * References for thermal properties given in CANVAS. For all cooking methods: - Sketch and Label the problem. - Clearly list all assumptious, Boundary conditions, and Given information. - Begin by calculating the Biot # (Bi) and identifying the solution path (Model). - Show all work, including units and Tables or Figures used for properties and calculations. Method #1 (40pts) Cooking in my Convection Oven I have a very nice convection oven which allows me to select low, medium and high fan speeds For albacore steaks I preheat my oven to 450 F. and select medium fan speed, which gives an effective corrective hear transfer coefficient = 30 W/m--I. The fan is in the back of the oven, so I place my albacore steak with the long axis in the direction of the air flow. It is placed on a fine open mesh grill which allows cooking on both sides (don't worry I have a drip pan in the bottom of the oven). The question, as always, is how long it will take to cook my fish? a) Calculate the Bi# Wher solution park will you follow? b) How long will it take for center temperature of the albacore to reach 145 F.? c) What would be the surface temperature of the albacore at the time calculated in part b)? Method #2 (40 pts) Convention Oven with Fish on a Silicone Baking Sheet Same conditions and calculations as Lethod = i except the fish is placed on a flat 5cm thick silicone baking sheer (insulator). This helps with the dripping in the oven problem, and also keeps the fish moist a) Calculate the Bl. Wher solution park will you follow? b) How long will it take for temperature at the insulated surface of the albacore to reach 145 F.? c) What would be the center temperature of the albacore at the time calculated in part b)? d) What would be the surface temperature of the albacore at the time calculated in part b)? e) Comment on the temperature distribution in the fish in Methods 1 and 2 and what effect that might have on how the fish taste