The Stratocruiser set a new standard for luxurious air travel with its tastefully decorated extra-wide passenger cabin and gold-appointed dressing rooms. Flight attendants prepared hot meals for 50 to 100 people in a state-of-the-art galley. Because this was the first time a commercial airliner served meals using precooked and frozen food, flight attendants could turn out 24 complete meals in 18 minutes. The food was kept in containers of dry ice and heated at meal time in two electric ovens. Seven two-gallon containers, chilled with dry ice or heated by electricity, supplied juice, soups, and drinking water. Another innovation was a five-gallon urn that brewed coffee in flight. Previously, coffee had been brewed at the airport and served during flight from insulated jugs.