An improved oven is aimed at optimizing heat transfer and delivering an optimal cooking efficiency in comparison to conventional high-speed cooking ovens. The oven includes a support for supporting a food product in a cooking chamber of the oven, which utilizes impingement of hot air and microwave energy. The support includes a metal plate having a surface for receiving a food product thereon and at least one aperture located at an outer periphery of the metal plate adjacent the surface. The aperture permits heated air to flow therethrough as the heated air flows in a return path from the cooking chamber. The aperture also limits the reflection of microwave energy within the cooking chamber.