WO2007022507A2

WO2007022507A2 - Apparatus and method for determining the amount of time until a desired temperature is reached

Info

Publication number: WO2007022507A2
Application number: PCT/US2006/032591
Authority: WO
Inventors: Richard Rund; Pierre Charlety; Ma Haui Wang; Quan Zhi Yong
Original assignee: F.O.B. Instruments, Ltd.
Priority date: 2005-08-19
Filing date: 2006-08-21
Publication date: 2007-02-22
Also published as: WO2007022507A3

Abstract

A method and an apparatus capable of determining the amount of time remaining before a food being heated reaches a desired temperature and/or a food reaches approximately room temperature. Determining the amount of time remaining is based at least on the rate of temperature change of the food during heating/cooling. In at least one exemplary embodiment, updating the amount of time based on the current rate of temperature change.

Description

Apparatus ja:nd Mithb:i3iifor::Determining the Amount of Time until a Desired Temperature is Reached

I. Field of the Invention

This invention relates to the calculation of the time remaining before a desired temperature is reached for food or a similar item. The desired temperature can be the cooking temperature for a food or the room temperature when cooling the food prior to putting it in the refrigerator.

II. Background of the Invention

Most food safety recommendations are for cooking foods to particular temperatures based on the food itself. This requires that the user periodically check the temperature of the food being cooked to see if the desired temperature has been reached, and depending upon the recommendation being used begin a timer for a period of time while keeping the food at the particular temperature for that time period.

Most recipes on the other hand are for cooking a food for a particular time period in an environment of a certain temperature on the theory that the food being cooked will reach the needed temperature shortly before or at the expiration of the time period. That is not a problem unless the oven or other cooking device does not provide the correct cooking temperature or the user does not provide sufficient heat to the food, for example, during stove top cooking or grilling.

Today given the increase in utility costs, it is desirable to not place a hot food directly into the refrigerator. If a food remains at room temperature for to long, then a variety of bacteria will start to grow that may cause food illness for the consumers of the food.

III. Summary of the Invention

This invention provides a method and an apparatus for determining the amount of time remaining for an item being cooked to reach a desired temperature.

At least one exemplary embodiment includes a system including a probe having a temperature sensing component; a display; a thermometer circuitry in communication with the temperature sensing component and coupled to the display, the thermometer circuitry having means for obtaining a desired temperature, means for obtaining a current temperature, means for determining a time remaining to cook based upon a temperature rate change, means for requesting cooling time information, and means for controlling the display to show time remaining to cook; and an interface coupled to the thermometer circuitry.

At least one exemplary embodiment includes a method for determining the time until desired temperature is reached, the method including determining a current temperature of an item, calculating the time until the food reaches the desired temperature, and starting a timer from the predicted time, and repeating the determining, calculating, and starting steps at least one time. Lrøl^il øhlSeMiϊ^'iiaiy embodiment includes a method for determining the time until a food reaches a desired temperature, the method including receiving the desired temperature, determining a current temperature for the food, calculating the time until the food reaches the desired temperature, and starting a timer from the predicted time.

At least one exemplary embodiment includes a computer program product comprising a computer useable medium including a computer readable program, wherein the computer readable program when executed on a computer causes the computer to receive the desired temperature for a food, determine a current temperature for the food, calculate the time until the food reaches the desired temperature, and start a timer from the predicted time.

At least one exemplary embodiment includes a computer program product comprising a computer useable medium including a computer readable program, wherein the computer readable program when executed on a computer causes the computer to receive the desired temperature for a food, determine a current temperature for the food, calculate the time until the food reaches the desired temperature, start a timer from the predicted time, and determine, calculate, and start on a predetermined sample rate.

At least one exemplary embodiment includes a system including a probe having a temperature sensing component; a display coupled to the thermometer circuitry; a thermometer circuitry in communication with the temperature sensing component, the thermometer circuitry having means for receiving a desired temperature, means for calculating current temperature, means for determining time remaining to cook based upon temperature rate change, and means for controlling the display to show time remaining to cook; and an interface coupled to the thermometer circuitry.

At least one exemplary embodiment includes a method for determining the time until a food reaches a desired temperature, the method including: receiving the desired temperature, determining a current temperature for the food, measuring a change in temperature as a function of time, using the temperature change to predict the time until the food reaches the desired temperature, starting a timer from the predicted time, and repeating the determining, measuring, and using steps at least one time.

At least one exemplary embodiment includes a method for determining the time until a food reaches a desired temperature, the method including: receiving the desired temperature, determining a current temperature for the food, measuring a change in temperature as a function of time, using the temperature change to predict the time until the food reaches the desired temperature, and starting a timer from the predicted time.

Given the following enabling description of the drawings, the apparatus should become evident to a person of ordinary skill in the art. Il\ϋf.\/ Brief Description of the Drawings

The aspects of the present invention will become more readily apparent by describing in detail illustrative, non-limiting embodiments thereof with reference to the accompanying drawings.

FIG. 1 illustrates an exemplary method according to the invention.

FIG. 2 illustrates an exemplary method according to the invention.

FIG. 3 illustrates an exemplary method according to the invention.

FIG. 4 illustrates an exemplary method according to the invention.

FIG. 5 illustrates a block diagram of an exemplary embodiment according to the invention.

FIG. 6 illustrates an exemplary display for use in an exemplary embodiment according to the invention.

FIG. 7 illustrates an exemplary display for use in an exemplary embodiment according to the invention.

FIG. 8 illustrates an exemplary display for use in an exemplary embodiment according to the invention.

FIG. 9 depicts an exemplary display for use in an exemplary embodiment according to the invention.

FIG. 10 illustrates an exemplary display for use in an exemplary embodiment according to the invention. V. Detailed Description of the Drawings

The invention includes methods and apparatuses for determining the amount of time remaining before food (or other item that requires heating and/or cooling) reaches a desired temperature as a result of heating and/or cooling. In embodiments where the time remaining is heating, the invention provides information regarding the time left to cook the food to a desired temperature. In embodiments where the time remaining is cooling, the invention provides information regarding the time left to cool the food to room temperature or a preset approximation for room temperature.

FIG. 1 illustrates an exemplary method for predicting the time remaining before a desired temperature is reached. The illustrated method begins with obtaining a desired temperature for the food, S105, and determining (or obtaining) the current temperature of the food, S110. Exemplary ways to obtain the desired temperature includes receiving a desired temperature from the user, determining a desired temperature based on information entered by the user, determining the temperature of the environment for cooling, and retrieving the temperature from memory, for example, as a preset temperature or a stored environment temperature prior to heating. Steps S105 and S110 may be performed in any order or substantially concurrently with each other. ''^' LfifiisϊifEiδ-ftiijIδilcύfeiiing the predicted time remaining for the item to reach the desired temperature based on the current rate of temperature change for the item. An exemplary way to predict the time is to calculate the remaining difference in temperature and dividing it by the current rate of temperature change. Exemplary formulas include t_R = (T₀ - T₂V(T₂ - T₁)^t₂ - tO t_R = (T₀ - T₁V(T₂ - T₁)^t₂ - U) + U - t₂ t_R = (T₂ - T_DV(T₁ - T₂)*(i₂ - h) t_R = (T₁ - TDV(T₁ - T₂)*(t₂ - U) + U - t₂

In the equations, t_R equals the cooking time to reach the desired temperature and this is the time that is used to provide the new starting point for the timer on the display, S 120. T_D represents the desired temperature, T₁ equals the temperature at the start of the sampling, and T₂ equals the temperature at the end of the sampling with t-i and t₂ equaling the respective times of the temperature sampling.

The initial calculation of the time prediction can occur over a variety of temperature ranges including delaying the initial determination for a period of time. In a heating situation, the initial prediction can be based on the time it takes the item to go from, for example, 90⁰F to 100⁰F; however, other temperature ranges may be used such as starting temperature to 90⁰F, 100⁰F, etc. or over the first 5°, 10°, 15°, or 20°, which could be delayed for a predetermined time or temperature.

Examples of the time remaining calculation includes when the starting temperature is 100⁰F, the end sampling temperature is 120⁰F and it took 20 seconds to reach 120⁰F. In that example, the temperature rise is at 1 °F per second. If the desired temperature is 22O⁰F, then the remaining time is 100 seconds. The timer will display a representation of 100 seconds, for example, "01 :40" or "00:01 :40" and begin the timer function. Another example is assume the next 20 second sampling period reaches an end sampling temperature of 160⁰F, which results in a 2°F per second temperature rise. This temperature rise results in a remaining time of 30 seconds, and the readout for the display will be changed to 30 seconds and the timer started from 30 seconds.

When the timer reaches zero, an alarm sounds or other notification occurs to let the cook know that the food is predicted as being cooked, S 135. This timer alarm/notification is superseded when the temperature reaches the desired temperature for the food, notifying the cook that the food is cooked, for example, by displaying "DONE" on the display, S140. The display may flash the exemplary word notification or display the text without flashing. Other exemplary notifications include sounding an audio alarm, flashing a visual cue such as a light, and any other type of timer notifications.

The timer displays the remaining time to reach the desired temperature. The method inn at least one exemplary embodiment encompasses displaying the time as

WiRtutesiseconds, and switching between the two displays at a predetermined time junction and/or allowing the cook to switch between the display options.

In at least one exemplary embodiment where cooling time is determined, the method includes tracking the time cooling has occurred and comparing it to food safety standards, for example, standards issued by the U.S. Department of Agriculture that provide for food to cool within certain time periods to certain temperatures. The method will notify the user if the food safety time period will be exceed to allow the user to place the food into the refrigerator or other cool environment to drop the temperature at a faster pace. One exemplary way is to time the cooling period and when the food has not reached the temperature provided for in the standard, to notify the user. Another exemplary way is that when the cooling time added to the predicted time remaining to reach room temperature is greater than the time provided for in the standard, notify the user so that the food may be chilled.

At least one exemplary embodiment determines the time remaining while taking into account cooling while the item is being heated and heating while the item is being cooled. If food is removed from the oven to add additional ingredients, baste, stir, or any host of cooking steps, the temperature of the food is likely to cool as a result. Another scenario is if the power goes out or the fuel source shuts off, then there will be an interruption during heating, and the food will cool as a result. While a food is cooling, if additional leftovers that may be warmer are combined, then the food is likely to warm up as a result. To adjust for this the following exemplary equation may be used t_R = (T_D - Tc)/(T₂ - T₁)^t₂ - I₁) where T_c equals the current temperature and (t₂ - t-i)/(T₂ - Ti) represents the temperature change rate prior to the reverse in temperature. In other words,

T_re = (t₂ - W(T₂ - T₁)

T_rc equals the rate of temperature change, Ti equals the temperature at the start of the prior sampling that gave rise to this conditional, T₂ equals the temperature at the end of the prior sampling with t-i and t₂ equaling the respective times of the temperature sampling. This exemplary method will record the rate of temperature change and continue to use it when the current temperature decreases below the previous temperature during heating or when the current temperature increases above the previous temperature during cooling.

In the exemplary method illustrated in FIG. 1 , steps S115 through S140 are repeated for each predetermined sampling period. T₁ equals the prior T₂ and the time differential would be the sampling period. Exemplary sampling periods are any amount of time between 1 second and 120 seconds including the end points. In other exemplary embodiments, the sample period is selected from 5, 10, 20, 30, 40, 45, 60 seconds. The sampling periods in at least one exemplary embodiment are selected from a range of 0 to 300 seconds; however, the sampling period may be any length of time. The sampling period also may vary during the process by becoming more frequent as the current temperature approaches the desired temperature. CT /

other exemplary embodiments instead of having a continual sampling of the temperature rise perform the sampling at predetermined time intervals, S145, for example, every 5 or 10 minutes. An exemplary way to accomplish time intervals is by using counters or similar mechanisms.

Another exemplary embodiment uses a sampling period that is determined by taking a predetermined percentage of the remaining time. This calculation of sampling time based on percentage continues until the remaining time has reached a predetermined threshold such as 20 seconds or 1 minute.

In other exemplary embodiments, the sampling period is based on a predetermined change in temperature (instead of time as illustrated in FIG. 1), for example, 5°, 10°, or 20°.

An alternative approach is to use the change in rates of temperature change to provide for an increasing/decreasing rate of temperature change of the food as it gets closer to the desired temperature.

The exemplary method illustrated in FIG. 3 adds a notification to the cook at a predetermined amount of time remaining for the food to reach the desired temperature, S130. The notification typically is an audio alarm, but may be a visual cue such as a flashing light (or display) or notification on the display. An exemplary time to notify the cook is in a range of 1 to 20 minutes. In at least one exemplary embodiment the notifications occur at different times and are of different character to allow the cook to have a countdown other than the timer to the food being done, which will assist in cooking other foods and have them done at approximately the same time.

In an exemplary embodiment for heating an item and where it is desired to not display the temperature below a certain temperature, the display may provide a general representation of the temperature. For example, if the temperature is below 75°F, then the display shows COOL or some other indicator. Another example is when the item has a temperature between 75°F and 100⁰F, the display shows WARM or some other indicator. A variety of other words may be displayed to indicate the temperature, including the temperature itself. The particular temperature ranges may be adjusted for a particular implementation.

In an exemplary embodiment for cooling an item and where it is desired to not display the temperature, the display may provide an indication that cooling is occurring for example with DOWN, COOL, and/or an arrow(s) pointing down on the display. The display in at least one exemplary embodiment flashes the display to provide further indication that the food is being cooled. When the temperature is within a predetermined range of the desired temperature, for example, 5 degrees, providing a notification to the user including, for example, a message of the display such as DONE or REF.

In an exemplary embodiment where the device includes both the time remaining to heat and the time remaining to cool, the device allows the user to select the mode to be used with ^ii≤tis/atfdi Oϊliibύtfδi'iyMiδdJswitch. As such the exemplary methods can include receiving the selection of the operation mood.

Alternatively, the device may automatically switch from time remaining to heat to time remaining to cool when the desired heating temperature has been reached and there has been a predetermined decreased from the high temperature reach. For example, if the desired temperature was 200⁰F and once the item was removed it continued to heat itself from the heat stored in the container to a temperature of 215⁰F, when the temperature of the item dropped from 215°F by a predetermined amount the time remaining to cool feature would begin. The predetermined amount may be a set temperature change such as 10⁰F or a percentage drop in temperature. The exemplary methods will include the additional steps of monitoring the temperature until it reaches its high point, recording that temperature, then monitoring the temperature change until the predetermined amount has been reached, and beginning the method to track time remaining by obtaining the desired temperature. As discussed above, the desired temperature may be obtained from a second probe present in the housing, a preset value approximating the average interior temperature of a kitchen, or a previously obtained environment temperature prior to insertion into the food where the user, for example, pushes a button to record the air temperature prior to inserting the probe into the food. This alternative embodiment in at least one embodiment will allow the user to change to time remaining to cool manually in advance of the automatic switch.

FIG. 4 illustrates an exemplary method for determining the time remaining to reach a desired cooking temperature begins with preheating the oven (or other enclosed cooking environment), S405. The item to be cooked is allowed to reach room temperature plus or minus a few degrees, S410. Steps S405 and S410 may be performed concurrently or reverse order. The thermometer tracks the time (starting with activation of a button to coincide with insertion of the probe into the food) it takes to go from room temperature, which it knows upon insertion of the probe into the item, to for example 100⁰F (or some other predetermined temperature), S415. Based on this time period, predicting the time to reach the desired temperature taking into account an accelerated pace for temperature increase based on known cooking information for the food being cooked, S420. In at least one exemplary embodiment, after the initial determination of the prediction time, sampling the temperature rise as discussed in connection with FIGs. 1-3 above.

An exemplary apparatus for performing the different exemplary methods is illustrated in FIG. 5. The illustrated apparatus includes a probe 510 and a housing 520. The probe 510 and the housing 520 can be connected directly together, connected via a wire, or in wireless communication. If the probe 510 and the housing 520 are connected via a wire then it preferably is flat (or small diameter) to lessen the impact on the seal of the oven for embodiments intended for oven use or other sealed environments. The probe 510 includes a temperature sensing component 512. The housing 520 as illustrated includes a display 522, an L:ilteffέέ£ii#24^r5ι ahii'tlifefifriθhifeter circuitry 526 in communication with the temperature sensing component 512.

The interface 524 receives user input for the thermometer circuitry 526 and in some exemplary arrangements the information shown on the display 522. Exemplary interfaces 524 include sets of buttons and/or switches. One exemplary set includes a button for initiating the determination of remaining time, increase button, decrease button, start/stop button, and toggle to switch between hours/minutes and minutes/seconds button. Another exemplary set includes a button for initiating the determination of remaining time, increase button, decrease button, and start/stop button. Either exemplary set could include a button/switch for switching between heating and cooling in embodiments with both features. The increase and decrease buttons, for example, can be used to set the temperature, a timer when not using the time remaining features (or in addition if a second timer is included), cycle through types of foods, and enter the weight of food depending upon the implementation. In at least one exemplary embodiment, the interface 524 includes a keypad for entering temperature, weight, etc. in place of the increase and decrease buttons. The interface 524 in at least one exemplary embodiment includes an on/off switch/button.

In at least one exemplary embodiment, the housing 520 includes a built-in probe for measuring the environment temperature to provide the desired temperature to be reached during cooling.

The thermometer circuitry 526 includes means for performing the functional steps described above in connection with any one of the different exemplary methods such that it is capable of performing the described method. In an exemplary embodiment, the working voltage for an integrated circuit that is a part of the thermometer circuitry 526 is 3 V.

An exemplary range for operation of the apparatus is in a temperature range between - 4O⁰C to 300°C or -40⁰F to 572⁰F. Exemplary accuracy levels for measuring temperature are shown below:

FIGs. 6-8 illustrate different exemplary displays 522. FIG. 6 illustrates an exemplary display arrangement for displaying the desired temperature 610, the current temperature 620, a general purpose timer 630, and the time remaining until the desired temperature is reached 640. The general purpose timer, for example, could utilize the Double:Time technology offered by CFfD:β.HlGy{iϋ&enti,i:::IHSH|^[ ..t;ong that allows the user to switch between hours:minutes to minutes:seconds. An exemplary interface includes a pair of buttons (or touch screen areas) for increasing and decreasing the value of the desired temperature setting and the timer value. In at least one exemplary embodiment, the depression of both buttons will toggle the temperature unit between Celsius and Fahrenheit; however, there could be a specific toggle button to perform this function. The exemplary interface also includes a start/stop button to deactivate any alarm/notification and operate the timer. The exemplary interface if the Double.Time technology is being used includes a button, a touch screen area, or other activation mechanism to toggle between the settings. The exemplary interfaces include an indication as to whether the temperatures are being displayed as Celsius or Fahrenheit.

FIG. 7 illustrates an exemplary display arrangement that includes the desired temperature 710, the current temperature 720, and the time remaining to reach the desired temperature 740. The illustrated display includes a bell image 750 that is lit as part of notification(s). The interface would be similar to that described for the display illustrated in FIG. 6 with one difference being the Double:Time technology if present would be used to switch the display mode for the time remaining to cook.

FIG. 8 illustrates an exemplary display arrangement that includes the desired temperature 810, the current temperature 820, and a timer area 845. The timer area 845 includes an indicator 848 as to whether the timer 845 is for the time remaining to reach a temperature is displayed or a general timer is displayed, which in this example the general timer is using the Double:Time technology although a generic timer could be used instead.

FIG. 9 illustrates an exemplary display showing the current temperature 910, the weight of the food 920, and the type of the meat 930 that allows the user to enter the weight of the item being cooked and the type of food it is, for example, roast, steak, poultry, pork, etc. The illustrated type of meat indication (the elements bordered by the dashed lines) includes a plurality of light up arrows pointing at the meat with the selected meat being indicated by the lit arrow. Exemplary ways for the user to enter this information is with a keypad, a pair of buttons for increasing and decreasing the weight and in at least embodiment the control circuit accelerates the scrolling through weights by for example skipping intermediary weights as the button is held down, or two sets of increasing and decreasing buttons (one set for whole pounds/kilograms and one set for fractions of pounds/kilograms). Optionally the device will include a toggle option to switch between pounds and kilograms similar to the Celsius/Fahrenheit toggle described above with its own button or use of a combination of other buttons or multipurpose button. Based on the type of food and it's weight, the method determines the temperature need to fully cook the food based upon stored information that provides the information. A further embodiment is illustrated in FIG. 10, which replaces the temperature with a clock 1010 whose time period is determined by the meat selection such that it counts down from the cooking time or counts up to the cooking time with in at least one Cemb^'ddi^"tlϊe'Ht®n''Vii^rnB!it^liihJ..encl of the cooking period. This exemplary embodiment can be combined with the above-described exemplary methods by having the desired temperature being obtained from previously stored information based on the entered weight and type of food.

Those having ordinary skill in the art will recognize that the state of the art has progressed to the point where there is little distinction between hardware and software implementations of aspects of apparatuses. Those having ordinary skill in the art will appreciate that there are various vehicles by which processes and/or systems described herein can be effected (for example, hardware, software, and/or firmware), and that the preferred vehicle will vary with the context in which the processes are deployed. For example, if an implementer determines that speed and accuracy are paramount, the implementer may opt for a hardware and/or firmware vehicle; alternatively, if flexibility is paramount, the implementer may opt for a solely software implementation; or, yet again alternatively, the implementer may opt for some combination of hardware, software, and/or firmware. Hence, there are several possible vehicles by which the processes described herein may be effected, none of which is inherently superior to the other in that any vehicle to be utilized is a choice dependent upon the context in which the vehicle will be deployed and the specific concerns (e.g., speed, flexibility, or predictability) of the implementer, any of which may vary.

The foregoing detailed description has set forth various embodiments of the devices and/or processes via the use of block diagrams, flowcharts, and examples. Insofar as such block diagrams, flowcharts, and examples contain one or more functions and/or operations, it will be understood by those within the art that each function and/or operation within such block diagrams, flowcharts, or examples can be implemented, individually and/or collectively, by a wide range of hardware, software, firmware, or any combination thereof (or means for performing the respective function and/or operation). However, those skilled in the art will recognize that the embodiments disclosed herein, in whole or in part, can be equivalents implemented in standard Integrated Circuits, via Application Specific Integrated Circuits (ASICs), as firmware, or as virtually any combination thereof, and that designing the circuitry and/or writing the code for the software or firmware would be well within the skill of one of ordinary skill in the art in light of this disclosure.

The exemplary embodiments described above may be combined in a variety of ways with each other. Furthermore, the dimensions, shapes, sizes, and number of the various pieces illustrated in the figures may be adjusted from that shown.

As used above "substantially," "generally," and other words of degree are relative modifiers intended to indicate permissible variation from the characteristic so modified. It is not intended to be limited to the absolute value or characteristic which it modifies but rather possessing more of the physical or functional characteristic than its opposite, and preferably, approaching or approximating such a physical or functional characteristic. As used in this ^rlrfac€fmchtfhMfo1ft." includes the situations where two pieces abut each other, are connected to each other, engage each other, and integrally formed together as one piece.

Although the present invention has been described in terms of particular embodiments, it is not limited to those embodiments. Alternative embodiments, examples, and modifications which would still be encompassed by the invention may be made by those skilled in the art, particularly in light of the foregoing teachings.

Those skilled in the art will appreciate that various adaptations and modifications of the embodiments described above can be configured without departing from the scope and spirit of the invention. Therefore, it is to be understood that, within the scope of the appended claims, the invention may be practiced other than as specifically described herein.

Claims

CIlM1THeS-IIl1IgIS': 3 iS S 91. We claim:

1. A method for determining the time until a food reaches a desired temperature, said method comprising: receiving the desired temperature, determining a current temperature for the food, calculating the time until the food reaches the desired temperature, and starting a timer from the predicted time.

2. The method according to claim 1 , further comprising notifying a user when the timer reaches zero.

3. The method according to claim 1 , further comprising notifying a user when the timer reaches zero or when the current temperature is within a predetermined range of the desired temperature.

4. The method according to claim 1 , further comprising when the current temperature of the food reaches the desired temperature, notifying the user.

5. The method according to claim 1 , wherein repeating the determining, calculating, and starting steps at predetermined intervals.

6. The method according to claim 1 , wherein repeating the determining, calculating, and starting steps continually until the desired temperature is reached.

7. The method according to claim 1 , wherein repeating the determining, calculating, and starting steps at predetermined intervals until the timer reaches a threshold time remaining.

8. The method according to claim 1 , further comprising when the temperature has not reached the desired temperature and the difference between the current temperature and the desired temperature has increased, recording the rate of temperature change using the formula

Tr_c = It₂ - WT₂ - T₁)

T_rc equals the rate of temperature change, T-i equals the temperature at the start of the sampling, T₂ equals the temperature at the end of the sampling with ti and t₂ equaling the respective times of the temperature sampling, and the calculating step uses the formula t_R = (T_D - Tc) ^*T_rc t_R equals the cooking time to reach the desired temperature, T_D represents the desired temperature, and T_c represents the current temperature.

9. The method according to any one of claims 1-8, wherein the measuring step uses the formula t_R = (T_D - T₂)/(T₂ - T₁Ht₂ - U) t_R equals the cooking time to reach the desired temperature, T_D represents the desired temperature, T₁ equals the temperature at the start of the sampling, T₂ equals the temperature ^rQlhέ^* Wiethe^' έlilprif $ith U and t₂ equaling the respective times of the temperature sampling.

10. The method according to claim 9, further comprising when predicting time remaining during cooling, tracking the time spent cooling, when the time spent cooling added to the time remaining to reach the desired temperature exceeds a cooling time according to a standard, notifying the user.

11. The method according to any one of claims 1-8, further comprising when predicting time remaining during cooling, tracking the time spent cooling, when the time spent cooling added to the time remaining to reach the desired temperature exceeds a cooling time according to a standard, notifying the user.

12. The method according to any one of claims 1-8, further comprising displaying the timer on a display.

13. The method according to any one of claims 1-8, further comprising displaying a representation of the current temperature on a display.

14. The method according to any one of claims 1-8, further comprising: receiving identification of the food, receiving a weight of the food, wherein calculating the time is based on at least the desired temperature, the current temperature, identification of the food, and the weight of the food.

15. A method for determining the time until desired temperature is reached, said method comprising: determining a current temperature of an item, calculating the time until the food reaches the desired temperature, and starting a timer from the predicted time, and repeating the determining, calculating, and starting steps at least one time.

16. The method according to claim 15, wherein the temperature change for the first measurement occurs over the first ten degrees of change.

17. The method according to claim 15, further comprising notifying a user when the timer reaches zero or when the current temperature is within a predetermined range of the desired temperature.

18. The method according to claim 15, wherein repeating the determining, calculating, and starting steps after a predetermined amount of temperature change.

19. The method according to claim 15, further comprising notifying the user when the current temperature of the food reaches the desired temperature.

20. The method according to claim 15, wherein repeating the determining, calculating, and starting steps at predetermined intervals.

C

to claim 15, wherein repeating the determining, calculating, and starting steps continually until the desired temperature is reached.

22. The method according to claim 15, further comprising when the temperature has not reached the desired temperature and the difference between the current temperature and the desired temperature has increased, recording the rate of temperature change using the formula

Tr_C = It₂ - ^y(T₂ - T₁)

T_ro equals the rate of temperature change, T₁ equals the temperature at the start of the sampling, T₂ equals the temperature at the end of the sampling with t-i and t₂ equaling the respective times of the temperature sampling, and the calculating step uses the formula t_R = (T_D - T_c) *T_rc t_R equals the cooking time to reach the desired temperature, T_D represents the desired temperature, and T₀ represents the current temperature.

23. The method according to any one of claims 15-22, wherein the measuring step uses the formula t_R = (T_D - T₂)/(T₂ - T₁Ht₂ - U) t_R equals the cooking time to reach the desired temperature, T₀ represents the desired temperature, Ti equals the temperature at the start of the sampling, T₂ equals the temperature at the end of the sampling with t-i and t₂ equaling the respective times of the temperature sampling.

24. The method according to claim 23, further comprising when predicting time remaining during cooling, tracking the time spent cooling, when the time spent cooling added to the time remaining to reach the desired temperature exceeds a cooling time according to a standard, notifying the user.

25. The method according to any one of claims 15-22, further comprising when predicting time remaining during cooling, tracking the time spent cooling, when the time spent cooling added to the time remaining to reach the desired temperature exceeds a cooling time according to a standard, notifying the user.

26. The method according to any one of claims 15-22, further comprising displaying the timer on a display.

27. The method according to any one of claims 15-22, further comprising displaying a representation of the current temperature on a display.

28. The method according to any one of claims 15-22, wherein the item is food, the method further comprising: receiving identification of the food, ::: r s M£B&®Λ8&#sm$t u the food, wherein calculating the time is based on at least the desired temperature, the current temperature, identification of the food, and the weight of the food.

29. The method according to any one of claims 1-28, further comprising notifying a user when the timer reaches zero.

30. A system comprising: a probe having a temperature sensing component; a display; a thermometer circuitry in communication with said temperature sensing component and coupled to said display, said thermometer circuitry having means for obtaining a desired temperature, means for obtaining a current temperature, means for determining a time remaining to cook based upon a temperature rate change, means for requesting cooling time information, and means for controlling said display to show time remaining to cook; and an interface coupled to said thermometer circuitry.

31. The system according to claim 30, wherein said display includes a desired temperature area, a current temperature area, and a timer.

32. The system according to claim 30, wherein said interface includes a toggle between Celsius and Fahrenheit, a power switch, and a toggle between hours:minutes and minutes:seconds.

33. The system according to claim 30, wherein said interface includes a toggle between Celsius and Fahrenheit, a power switch, a toggle between hours:minutes and minutes:seconds, and a toggle between a timer and time remaining to cook.

34. The system according to any one of claims 30-33, further comprising a second temperature probe having a temperature sensing component, said second temperature probe in communication with said thermometer circuitry.

35. The system according to any one of claims 30-33, wherein said means for obtaining a desired temperature retrieves a preset temperature for cooling.

36. A computer program product comprising a computer useable medium including a computer readable program, wherein the computer readable program when executed on a computer causes the computer to: IT/ UiSiOeMa JWβJffil&Φtalnperature for a food, determine a current temperature for the food, calculate the time until the food reaches the desired temperature, and start a timer from the predicted time.

37. A computer program product comprising a computer useable medium including a computer readable program, wherein the computer readable program when executed on a computer causes the computer to: receive the desired temperature for a food, determine a current temperature for the food, calculate the time until the food reaches the desired temperature, start a timer from the predicted time, and determine, calculate, and start on a predetermined sample rate.

38. A method for predicting the time to cook food comprising: preheating the oven, bringing the food to room temperature, determining time between two temperature points, and predicting time to reach desired temperature.

39. The method according to claim 38, further comprising repeating the determining and predicting steps.

40. A method comprising: receiving identification of food being cooked, receiving a weight of the food being cooked, and determining a time to cook the food based on the identification and weight.

41. A thermometer being substantially as herein described with reference to the accompanying figures.

42. A food thermometer being substantially as herein described with reference to the accompanying figures.

43. A temperature monitoring system for food being substantially as herein described with reference to the accompanying figures.

44. A method for predicting a time remaining to reach a desired temperature for food being substantially as herein described with reference to the accompanying figures.