CN110941919A - Method for calculating surface temperature of fried object in cooking utensil in cooking process - Google Patents

Abstract

A method for calculating the surface temperature of the frying material in a cooking utensil in a cooking process, wherein the current surface temperature of the frying material in the current heating period is T in the cooking process_{Frying in oil}Having a value of T_{Frying in oil}＝(W_{At present}‑Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-fryingWherein W is_{At present}For the current work provided to the cooking appliance during the current heating cycle, W_{At present}＝P_{At present}*Z_{At present}，W_{At present}The unit of (a) is J; p_{At present}Is the current power, P, in the current heating cycle_{At present}Is determined by the input end or the selection end of the cooking appliance; z_{At present}For cooking time of the current heating cycle, Z_{At present}Defaulting to 1 second, and calculating by taking each 1 second as a heating period; q_{Current frying powder}In the current heating cycleInternal current frying heat dissipation, Q_{Current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}. The invention has the characteristic of accurate temperature control.

Description

Method for calculating surface temperature of fried object in cooking utensil in cooking process

Technical Field

The invention relates to a method for calculating the surface temperature of fried objects in a cooking utensil in a cooking process.

Background

Chinese patent document No. CN 105852617a discloses a method and a device for controlling a cooking appliance in 2016, 08, 17 th month, wherein the method for controlling the cooking appliance includes: detecting a water temperature in the cooking appliance when a cooking instruction is received; determining heating parameters of the cooking appliance when the cooking appliance enters a heating and temperature-rising stage according to the corresponding relation between the water temperature and the heating parameters, or calculating the heating parameters of the cooking appliance when the cooking appliance enters the heating and temperature-rising stage according to a calculation formula of the heating parameters and the water temperature in the cooking appliance; controlling the cooking appliance to heat according to the determined heating parameters of the cooking appliance when the cooking appliance enters a heating and temperature-rising stage so as to control the cooking appliance to enter the heating and temperature-rising stage. The method for detecting the water temperature in the cooking utensil is not accurate enough and needs to be improved.

Disclosure of Invention

The invention aims to provide a method for calculating the surface temperature of fried objects in a cooking utensil in a cooking process with accurate temperature control, so as to overcome the defects in the prior art.

A method for calculating the surface temperature of the frying material in a cooking appliance during a cooking process is characterized in that the current surface temperature of the frying material in the current heating cycle is T during the cooking process_{Frying in oil}Having a value of T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

Wherein the content of the first and second substances,

W_{at present}For the current work provided to the cooking appliance during the current heating cycle,

W_{at present}＝P_{At present}*Z_{At present}，W_{At present}The unit of (a) is J;

P_{at present}Is the current power, P, in the current heating cycle_{At present}Is determined by the input end or the selection end of the cooking appliance;

Z_{at present}For cooking in the current heating cycleTime of cooking, Z_{At present}Defaulting to 1 second, and calculating by taking each 1 second as a heating period;

Q_{current frying powder}For the current frying heat dissipation during the current heating cycle, Q_{Current frying powder}The unit of (a) is J,

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}For heat loss from the heat source of the cooking appliance during the current heating cycle, Q_{Current heat loss}The unit of (a) is J,

Q_{current heat loss}＝P_{Heat loss}*Z_{At present}，P_{Heat loss}A preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance; p_{Heat loss}The unit of (a) is J/sec;

wherein, T_Pre-fryingT of the last heating period before the current heating period_{Frying in oil}(ii) a When the calculation is from the beginning of the first heating cycle, T_Pre-fryingFor the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_Pre-fryingAnd T₀The units of (a) are respectively;

Q_{oil powder}For heat removal from oil during the current heating cycle, Q_{Oil powder}The unit of (a) is J,

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}，

N_{Surface oil powder}Is the heat dissipation coefficient of surface oil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{Surface oil powder}The value range of (A) is 0.1-20J/(° C second);

C_oilIn order to be the heat capacity of the oil,

C_oil＝B_Oil*M_Oil，C_OilIn J/DEG C;

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

M_oilIs the mass of the oil, M_OilUnit of (d) is g;

calculating the mass M of oil put into the cooking utensil through a pressure sensor arranged on the cooking utensil and a central controller_OilOr, according to the user, the oil which is measured in advance is put into the cooking utensil, so as to obtain the mass M of the oil_Oil；

C_ImplementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

B_implementSpecific heat capacity of cooking utensil, B_ImplementThe unit of (c) is J/(g ℃); b is_ImplementThe preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance,

M_implementMass of cooking utensil, M_ImplementThe unit is g; m_ImplementTypically provided by the manufacturer of the cooking appliance.

Further, the cooking process is a gas heating cooking process, an electromagnetic heating cooking process, a light wave heating cooking process or a microwave heating cooking process.

On the premise that the temperature measurement of the temperature sensor in the current cooking process is not accurate enough, the invention can obtain more accurate data by adopting the technical scheme, and lays a solid foundation for realizing the cooking automation.

The invention is not only suitable for the cooking process of gas heating, but also suitable for the cooking process of electromagnetic heating, the cooking process of light wave heating or the cooking process of microwave heating, and has wide application range.

Detailed Description

The present invention will be further described with reference to the following examples.

First embodiment

The method for calculating the surface temperature of the fried object in the cooking utensil in the cooking process is characterized in that the current surface temperature of the fried object in the current heating period is T in the cooking process_{Frying in oil}Having a value of T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

Wherein the content of the first and second substances,

W_{at present}For the current work provided to the cooking appliance during the current heating cycle,

W_{at present}＝P_{At present}*Z_{At present}，W_{At present}The unit of (a) is J;

P_{at present}Is the current power, P, in the current heating cycle_{At present}Is determined by the input end or the selection end of the cooking appliance;

Z_{at present}For cooking time of the current heating cycle, Z_{At present}Defaulting to 1 second, and calculating by taking each 1 second as a heating period;

Q_{current frying powder}For the current frying heat dissipation during the current heating cycle, Q_{Current frying powder}The unit of (a) is J,

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}For heat loss from the heat source of the cooking appliance during the current heating cycle, Q_{Current heat loss}The unit of (a) is J,

Q_{current heat loss}＝P_{Heat loss}*Z_{At present}，P_{Heat loss}A preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance; p_{Heat loss}The unit of (a) is J/sec;

wherein, T_Pre-fryingT of the last heating period before the current heating period_{Frying in oil}(ii) a When the calculation is from the beginning of the first heating cycle, T_Pre-fryingFor the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_Pre-fryingAnd T₀The units of (a) are respectively;

Q_{oil powder}For heat removal from oil during the current heating cycle, Q_{Oil powder}The unit of (a) is J,

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}，

N_{Surface oil powder}Is the heat dissipation coefficient of surface oil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{Surface oil powder}The value range of (A) is 0.1-20J/(° C second);

C_oilIn order to be the heat capacity of the oil,

C_oil＝B_Oil*M_Oil，C_OilIn J/DEG C;

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

M_oilIs the mass of the oil, M_OilUnit of (d) is g;

calculating the mass M of oil put into the cooking utensil through a pressure sensor arranged on the cooking utensil and a central controller_OilOr, according to the user, the oil which is measured in advance is put into the cooking utensil, so as to obtain the mass M of the oil_Oil；

C_ImplementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

B_implementSpecific heat capacity of cooking utensil, B_ImplementThe unit of (c) is J/(g ℃); b is_ImplementThe preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance,

M_implementMass of cooking utensil, M_ImplementThe unit is g; m_ImplementTypically provided by the manufacturer of the cooking appliance.

In this embodiment, cooking is started, in this case, the first heating cycle, and the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀Is 20 ℃ and is thus T₀＝T_Pre-frying＝20℃。

Current power P of cooking utensil_{At present}5000J/s, the current power P is the loss rate of the cooking utensil_{At present}40% of the total amount of heat lost by the cooking appliance, the rate of loss of the cooking appliance being provided by the manufacturer of the cooking appliance, so that the heat loss P of the heat source of the cooking appliance is_{Heat loss}5000J/sec 0.4 2000J/sec,

heat dissipation coefficient N of oil in cooking utensil at 20 DEG C_{Surface oil powder}0.16J/(. degree. C.),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

specific heat capacity B of oil in cooking utensil at 20 DEG C_OilIs 1.82J/(g ℃ C.)

Now the first second after the cooking appliance has been operated, the temperature of the surface of the fry in the cooking appliance is calculated.

T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.16J/(° c sec) 1 sec 20 ℃3.2J;

Q_{current frying powder}＝2000J+3.2J＝2003.2J；

W_{At present}-Q_{Current frying powder}＝5000J-2003.2J＝2996.8J；

C_Oil＝B_Oil*M_Oil＝1.82J/(g℃)*500g＝910J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝910J/℃+600J/℃＝1510J/℃；

T_{Frying in oil}＝2996.8J/1510J/℃+20℃＝1.9846℃+20℃＝21.9846℃。

Second embodiment

Then, after the cooking utensil works for the second, the surface temperature of the fried object in the cooking utensil is obtained, the condition setting is continuously carried out, the second heating period is the second heating period, the first heating period exists before, and the T obtained after the first heating period is used_{Frying in oil}Is assigned to T_Pre-fryingThen, T is_Pre-fryingThe temperature was 21.9846 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}5000J/s 0.4-2000J/s, heat dissipation coefficient N of oil in cooking utensil at 21.9846 ℃_{Surface oil powder}0.161J/(. degree.C.),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

specific heat capacity B of oil in cooking utensil at 20 DEG C_OilIs 1.83J/(g ℃ C.)

Now the second after the cooking appliance has been operated, the temperature of the surface of the fry in the cooking appliance is calculated.

T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.161J/(° c sec) 1 sec 21.9846 ℃ 3.5395J;

Q_{current frying powder}＝2000J+3.5395J＝2003.5395J；

W_{At present}-Q_{Current frying powder}＝5000J-2003.5395J＝2996.4605J；

C_Oil＝B_Oil*M_Oil＝1.83J/(g℃)*500g＝915J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝915J/℃+600J/℃＝1510J/℃；

T_{Frying in oil}＝2996.4605J/1510J/℃+21.9846℃＝1.9844℃+21.9846℃＝23.969℃。

The rest of the parts which are not described in the first embodiment are not described in detail.

Third embodiment

Then, after the cooking utensil works for the third second, the surface temperature of the fried object in the cooking utensil is obtained, the condition setting is continuously carried out, the third heating period is the third heating period, the first heating period and the second heating period exist before, and the T obtained after the second heating period is used_{Frying in oil}Is assigned to T_Pre-fryingThen, T is_Pre-fryingThe temperature was 23.969 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}5000J/s 0.4-2000J/s, 23.969 ℃, heat dissipation factor N of oil in cooking utensil_{Surface oil powder}0.165J/(. degree. C.),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

specific heat capacity B of oil in cooking utensil at 26.659 DEG C_OilIs 1.85J/(g ℃ C.)

Now the calculation of the surface temperature of the fries in the cooking appliance after the third second of operation of the cooking appliance has started.

T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.165J/(° c sec) 1 sec 23.969 ℃ 3.9549J;

Q_{current frying powder}＝2000J+3.9549J＝2003.9549J；

W_{At present}-Q_{Current frying powder}＝5000J-2003.9549J＝2996.0451J；

C_Oil＝B_Oil*M_Oil＝1.85J/(g℃)*500g＝925J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝925J/℃+600J/℃＝1525J/℃；

T_{Frying in oil}＝2996.0451J/1525J/℃+23.9689℃＝1.9646℃+23.9689℃＝25.9335℃。

The rest of the parts which are not described in the first embodiment are not described in detail.

Fourth embodiment

Then, after the fourth second of the cooking utensil working, the surface temperature of the fried object in the cooking utensil is obtained, the above condition setting is continued, then the fourth heating period is the time, the first heating period, the second heating period and the third heating period exist before, and the T obtained after the third heating period is used for heating the fried object_{Frying in oil}Is assigned to T_Pre-fryingThen, T is_Pre-fryingThe temperature was 25.9335 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}5000J/sec 0.4-2000J/sec, 25.9335, oil in cooking utensilHeat dissipation coefficient N_{Surface oil powder}0.169J/(° c sec),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

specific heat capacity B of oil in cooking utensil at 29.9874 DEG C_OilIs 1.88J/(g ℃ C.)

Now the fourth second of operation of the cooking appliance is started, the surface temperature of the fries in the cooking appliance.

T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.169J/(° c sec) 1 sec 25.9335 ℃ 4.3828J;

Q_{current frying powder}＝2000J+4.3828J＝2004.3828J；

W_{At present}-Q_{Current frying powder}＝5000J-2004.3828J＝2995.6172J；

C_Oil＝B_Oil*M_Oil＝1.88J/(g℃)*500g＝940J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝940J/℃+600J/℃＝1540J/℃；

T_{Frying in oil}＝2995.6172J/1540J/℃+25.9335℃＝1.9452℃+25.9335℃＝27.8787℃。

The rest of the parts which are not described in the first embodiment are not described in detail.

Fifth embodiment

Then, after the cooking utensil works for the fifth second, the surface temperature of the fried objects in the cooking utensil is obtained, the condition setting is continued, the fourth heating period is adopted, the first heating period, the second heating period, the third heating period and the fourth heating period exist before, and the T obtained after the third heating period is used_{Frying in oil}Is assigned to T_Pre-fryingThen, T is_Pre-fryingThe temperature was 27.8787 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}5000J/s 0.4-2000J/s, 27.8787 ℃, heat dissipation factor N of oil in cooking utensil_{Surface oil powder}0.171J/(. degree.C.),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

specific heat capacity B of oil in cooking utensil at 33.3151 DEG C_OilIs 1.89J/(g ℃ C.)

Now the fifth second of operation of the cooking appliance is started, the surface temperature of the fries in the cooking appliance is calculated.

T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.171J/(° c sec) 1 sec 27.8787 ℃ 4.7673J;

Q_{current frying powder}＝2000J+4.7673J＝2004.7673J；

W_{At present}-Q_{Current frying powder}＝5000J-2004.7673J＝2995.2327J；

C_Oil＝B_Oil*M_Oil＝1.89J/(g℃)*500g＝945J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝945J/℃+600J/℃＝1545J/℃

T_{Frying in oil}＝2995.2327J/1545J/℃+27.8787℃＝1.9387℃+27.8787℃＝ 29.8174℃。

The rest of the parts which are not described in the first embodiment are not described in detail.

In the description of the present invention, it is to be understood that the terms "first", "second" and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (2)

1. A method for calculating the surface temperature of the frying material in a cooking appliance during a cooking process, characterized in that

During the cooking process, the current surface temperature of the frying material in the current heating period is T_{Frying in oil}Having a value of T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

Wherein the content of the first and second substances,

W_{at present}For the current work provided to the cooking appliance during the current heating cycle,

W_{at present}＝P_{At present}*Z_{At present}，W_{At present}The unit of (a) is J;

P_{at present}Is the current power, P, in the current heating cycle_{At present}Is determined by the input end or the selection end of the cooking appliance;

Z_{at present}For cooking time of the current heating cycle, Z_{At present}Defaulting to 1 second, and calculating by taking each 1 second as a heating period;

Q_{current frying powder}For the current frying heat dissipation during the current heating cycle, Q_{Current frying powder}The unit of (a) is J,

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}For heat loss from the heat source of the cooking appliance during the current heating cycle, Q_{Current heat loss}The unit of (a) is J,

Q_{current heat loss}＝P_{Heat loss}*Z_{At present}，P_{Heat loss}A preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance; p_{Heat loss}The unit of (a) is J/sec;

wherein, T_Pre-fryingT of the last heating period before the current heating period_{Frying in oil}(ii) a When the calculation is from the beginning of the first heating cycle, T_Pre-fryingFor the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_Pre-fryingAnd T₀The units of (a) are respectively;

Q_{oil powder}For heat removal from oil during the current heating cycle, Q_{Oil powder}The unit of (a) is J,

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}，

N_{Surface oil powder}Is the heat dissipation coefficient of surface oil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{Surface ofOil powder}The value range of (A) is 0.1-20J/(° C second);

C_oilIn order to be the heat capacity of the oil,

C_oil＝B_Oil*M_Oil，C_OilIn J/DEG C;

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

M_oilIs the mass of the oil, M_OilUnit of (d) is g;

calculating the mass M of oil put into the cooking utensil through a pressure sensor arranged on the cooking utensil and a central controller_OilOr, according to the user, the oil which is measured in advance is put into the cooking utensil, so as to obtain the mass M of the oil_Oil；

C_ImplementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

B_implementSpecific heat capacity of cooking utensil, B_ImplementThe unit of (c) is J/(g ℃); b is_ImplementThe preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance,

M_implementMass of cooking utensil, M_ImplementThe unit is g; m_ImplementTypically provided by the manufacturer of the cooking appliance.

2. The method of claim 1, wherein the cooking process is a gas-fired cooking process, an electromagnetic-heated cooking process, a light-wave-heated cooking process, or a microwave-heated cooking process.