Convection ovens assist in the cooking of food by having a fan force hot air inside the oven to flow across the food at a relatively high velocity. As we will see in later chapters, this forced convection results in efficient heat transfer. A conventional oven, on the other hand, is assisted in heating the food solely by natural convection. The hot air inside the oven escapes and is replaced by cooler air entering from the room. The manufacturer asserts that the convection oven provides for a threefold increase in the heat-transfer coefficient inside the oven and will cut cooking time in half. Is this reasonable for a \(8 \mathrm{~kg}\) turkey? Details of the turkey's and oven's thermal properties are given below. You can use a oneterm approximation to estimate the solution.

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p = 1035 kg/m h = 19 W/mK T, = 140C Re C = 3250 J/kg K = 50 W/mK T = 15C he k = 0.475 W/m K r = 0.1285 m T = 165C