CN116601438A - Method for operating a cooking appliance and cooking appliance - Google Patents
Method for operating a cooking appliance and cooking appliance Download PDFInfo
- Publication number
- CN116601438A CN116601438A CN202180083018.0A CN202180083018A CN116601438A CN 116601438 A CN116601438 A CN 116601438A CN 202180083018 A CN202180083018 A CN 202180083018A CN 116601438 A CN116601438 A CN 116601438A
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- Prior art keywords
- heating
- cooking chamber
- food
- cooked
- cooking
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- 238000010411 cooking Methods 0.000 title claims abstract description 166
- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000010438 heat treatment Methods 0.000 claims abstract description 117
- 235000013305 food Nutrition 0.000 claims abstract description 104
- 238000012806 monitoring device Methods 0.000 claims abstract description 15
- 238000012544 monitoring process Methods 0.000 claims description 7
- 238000011156 evaluation Methods 0.000 description 13
- 230000005855 radiation Effects 0.000 description 5
- 238000013528 artificial neural network Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000003780 insertion Methods 0.000 description 2
- 230000037431 insertion Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000013135 deep learning Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000001454 recorded image Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
- F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Stoves And Ranges (AREA)
- Electric Ovens (AREA)
Abstract
The invention relates to a method for operating a cooking appliance (2) and to a corresponding cooking appliance (2), the cooking appliance (2) having a cooking chamber (4) for receiving food (6) to be cooked, having a heating device for heating the cooking chamber (4), and having a control device (14) for controlling at least the heating device. According to the invention, after the operating mode of the cooking appliance (2) has been set, a loading state of the cooking chamber (4) is determined by means of the monitoring device, wherein the determination of the loading state comprises at least distinguishing whether the food (6) to be cooked is located in the cooking chamber (4), and one heating program for heating the cooking chamber (4) is selected from a plurality of heating programs and is executed according to the determined loading state.
Description
Technical Field
The present invention relates to a method for operating a cooking appliance having a cooking chamber for receiving food to be cooked, an operating device for setting an operating mode of the cooking appliance, a heating device for heating the cooking chamber, and a control device for controlling at least the heating device such that a heating program is executed after the operating mode has been set, and a corresponding cooking appliance.
Background
In preparing food, it is in many cases necessary to heat the cooking chamber to a certain temperature before use. One reason for this is that most recipes specify a fixed cooking time and cooking chamber temperature. However, many automated cooking programs also provide for starting the cooking process when the cooking chamber is preheated. The heating process may take a relatively long time, especially at a high target cooking chamber temperature, which is considered inconvenient.
Various rapid heating programs are known in the prior art, in which, for example, the heating device is operated with as high a power as possible (in particular using all available heat sources) in order to achieve as short a heating time as possible of only a few minutes. It is recommended to perform such a rapid heating process before placing the food to be cooked, which might otherwise be damaged. However, at the beginning of the rapid heating procedure, it often happens that the food to be cooked is already in the cooking chamber (for example, due to an operating error or a user's agitation), which can have an adverse effect on the cooking result.
Disclosure of Invention
It is therefore an object of the present invention to provide a method for operating a cooking appliance which allows an improved heating process, in particular minimizing the risk of operating errors. Another object of the present invention is to provide a corresponding cooking appliance.
This object is achieved by a method having the features of claim 1 and a cooking appliance having the features of claim 9. Preferred features are the subject of the dependent claims. Further advantages and features can be found in the general description and in the exemplary embodiments.
The method according to the invention is used for operating a cooking appliance having a cooking chamber for receiving food. According to the invention, ovens, oven combinations with steam cooking and/or microwave functions are particularly suitable as cooking appliances. The cooking chamber is particularly closable by a door which, when opened, allows insertion of or access to the food to be cooked. The cooking appliance is equipped with an operating device for setting an operation mode of the cooking appliance. In this case the operating device may be physically located on the device, but may also be separate from the device in the form of a remote control or in the form of a portable device with suitable operating software. In its simplest form, the operating mode may be a target cooking chamber temperature inside the cooking chamber, especially when the cooking appliance is equipped with only a single heating device. The operating mode may also be a combination of target cooking chamber temperature and heating type, or even a temperature and/or heating profile (which are switched or combined sequentially) with different target cooking chamber temperatures and heating means. The target cooking chamber temperature, heating type, temperature profile and/or heating profile may be set by the user or assigned in a program memory to an automatic program selectable by the user. The mode of operation may also include additional heating independent functions such as humidifying the cooking chamber, turning on a light or turning a fork. Furthermore, the cooking appliance is equipped with a heating device for heating the cooking chamber. The heating means may be a radiant heating element, such as a top or bottom heating element, or a circulating air heater in which a fan distributes radiant heat generated by a ring heating element in the cooking chamber, but may also comprise other heating types, such as microwave radiation or steam. The control means is for controlling at least the heating means such that the heating program is executed after the operation mode has been set. The control device may be a physical component of the cooking appliance or may be partially disposed on the portable device or an external program memory. The heating program is part of a cooking program, typically performed at the beginning of the program. In particular, a program is understood to be a heating program in which one or more heating devices are controlled for heating a cooking chamber, in particular from an initial cooking chamber temperature below a predetermined target cooking chamber temperature to the target cooking chamber temperature. In particular, the initial cooking chamber temperature is the temperature that exists in the cooking chamber at the beginning of heating. For example, when the cooking appliance has not been operated for a long time, the initial cooking chamber temperature substantially corresponds to the temperature of the surrounding environment of the cooking appliance. However, it may also be a higher temperature, for example, due to the residual heat of a previous cooking process. The heating program generally ends when a set cooking chamber temperature or a target cooking chamber temperature assigned to the program is reached. However, if the cooking program includes cooling and reheating the cooking chamber, it may also occur in the middle of the cooking program. The method is characterized in that the loading state of the cooking chamber is determined by means of the monitoring device at least after the operating mode of the cooking appliance has been set. According to the determined loading state of the cooking chamber, a heating program for heating the cooking chamber, which is stored in particular in the control unit, is then selected from a plurality of heating programs and is executed. In this case, the determination of the loading state includes at least distinguishing whether the food to be cooked is located in the cooking chamber.
The method according to the invention can automatically detect the loading state of the cooking chamber and adapt the heating process to a specific loading state. For example, the loading state may be classified into at least one of the following two states: "food to be cooked present" or "food to be cooked not present". This can prevent erroneous operation that would lead to deterioration of cooking results.
Preferably, the plurality of heating programs comprises at least one heating program with low heating power and one heating program with high heating power, which is designed in particular as a rapid heating program. In this case, a low heating power is understood to mean, in particular, heating using only the heat source provided for the selected operating mode or possibly also using less heat source. A high heating power is to be understood as a rapid heating program in particular, in which more heat sources are used than are provided for the selected operating mode, and preferably substantially all available heat sources or heat sources which can be operated at a predetermined connection value of the cooking appliance. In particular, the rapid heating program is understood to mean the circulating air heater and grill heater having the maximum available heating power.
Preferably, the rapid heating procedure is performed at substantially maximum heating power only when the monitoring means determines that no food is in the cooking chamber. On the other hand, if the food to be cooked, in particular the first type of food to be cooked, is already located in the cooking chamber and such food to be cooked is identified by the monitoring device, a heating program with a low heating power, which is gentle to the food, will be automatically initiated. It is also possible to signal to the user that the food to be cooked is located in the cooking chamber so that the user can selectively remove the food to be cooked from the cooking chamber to perform the rapid heating procedure. The food in the first type of food to be cooked is food that is relatively sensitive to heating with high heating power. In this case they may be a souffle, baked goods or similar. A list of foods of the first type to be cooked can be stored in a memory of the monitoring device.
If the monitoring means detects the presence of food in the second type of food to be cooked in the cooking chamber after the operation mode has been set, a heating program with a medium heating power is preferably executed by the control means. A heating program with medium heating power is understood to mean a heating program in which the heating power of the selected heating element is lower than a rapid heating program with maximum heating power and higher than a heating program with low heating power. In particular, the heat source and the further heating element provided for the selected operating mode are switched on, wherein the further heating element is not operated at the maximum possible heating power, but is preferably operated only at a proportion of 20% to 50% of the maximum possible heating power. Preferably, if the circulating air heater has not been selected for the operational mode, the circulating air heater also operates as an additional low power heating element. A list of foods of the second type to be cooked can also be stored in the memory of the monitoring device. One essential feature of the food in the second category of food to be cooked is that it does not necessarily require a heating program with a low heating power, such as frozen food. In particular, the food to be cooked will necessarily require a heating program with a low heating power, if the food to be cooked may be damaged or otherwise negatively affected by a heating process exceeding the heating power. Hereinafter, such food to be cooked is also referred to as critical food to be cooked. In this way, it can be automatically detected whether a heating program, which is usually of a shorter duration, can be executed with a higher heating power. Preferably, the food to be cooked is first classified as "critical/non-critical" by evaluating at least one image captured by the image recording means—in particular, at least wherein the type of food to be cooked is determined. If the food to be cooked is classified as critical, a heating program with low heating power is preferably performed. If the food to be cooked is classified as non-critical, a moderate heating procedure is performed, wherein in particular more heat sources are used than provided for the selected operation mode, but not all available heat sources (e.g. in a rapid heating procedure). In this way, the heating time can be reduced without damaging the food to be cooked. Whether a particular food to be cooked is critical or non-critical may be determined empirically and stored in or for the cooking appliance in a retrievable manner. In determining whether a particular food to be cooked is critical or non-critical, the amount of food to be cooked in the cooking chamber, the presence of a container for the food to be cooked, and/or the height position of a food carrier carrying the food to be cooked may also be considered in addition to the criteria of freezing or freshness.
In particular, the monitoring device is adapted and designed to detect also whether food to be cooked is missing in the cooking chamber when an empty food container or an accessory of a cooking appliance (e.g. a grate, a baking pan, a fryer, a pan and/or other food container or food carrier) is located there without food to be cooked.
The monitoring device may for example comprise a high-frequency sensor device which is suitable and designed for analyzing the high-frequency radiation transmitted into and/or received from the cooking chamber and in particular to distinguish between the high-frequency radiation reflected from the cooking chamber not loaded with food to be cooked and the high-frequency radiation reflected from the cooking chamber loaded with food to be cooked. The high-frequency sensor device may be adapted and designed for generating and transmitting high-frequency radiation into the cooking chamber.
The monitoring device preferably comprises at least one image recording device, wherein the determination of the loading state comprises evaluating at least one image of the cooking chamber recorded by means of the image recording device. The image of the cooking chamber provides particularly meaningful measurement data regarding its state, allowing a particularly accurate determination of the loading state of the cooking chamber. In particular, in the present case, an image is understood to mean any type of data set recorded by an optical sensor comprised by an image recording device which records data concerning the color values of the individual measuring points and/or measuring surfaces and which is provided in particular for evaluation purposes. In this case, color values are understood to mean in particular the coordinates of colors in a multidimensional color space (e.g. RGB, CIELAB, CIEYUV, etc.). In particular in the case of a cooking appliance which is already equipped with an image recording device (for example in the form of a camera directed at the cooking chamber), the method according to the invention can be implemented or improved in a cost-effective manner (for example by means of a simple software update).
The cooking appliance, the monitoring device and/or the image recording device preferably have an evaluation device with which recorded images of the cooking chamber are evaluated to determine the loading state. Alternatively or additionally, the evaluation may take place at least partially externally (for example on an external server or in the cloud), wherein for this purpose the cooking appliance, the monitoring device and/or the image recording device may be equipped with a corresponding communication interface. For example, to detect the presence of food in the cooking chamber, it may be distinguished whether the image shows a cooking chamber floor, an empty grill and/or other empty accessories, or at least food to be cooked. Furthermore, the food to be cooked detected in the cooking chamber may be classified in more detail based on the evaluation of the image, wherein properties of the food to be cooked, such as the type of food to be cooked and/or the amount of food to be cooked, are determined and taken into account when necessary during the heating process. For all purposes, it is also possible to evaluate a plurality of images recorded by the image recording device (in particular periodically or at irregular time intervals). The evaluation preferably comprises comparing the image and/or one or more features of the image with references in a database-in particular, wherein the classification of the image and/or one or more features thereof is performed by statistical and/or analytical methods, such as analysis of variance and/or (support vector) regression. Alternatively or additionally, the evaluation may include classification based on the image of the artificial neural network and/or one or more features of the image-in particular, based on the artificial neural network previously trained with multiple references, and/or by deep learning. After the evaluation, depending on the result of the evaluation, certain control signals for controlling the heating device may be transmitted to the control unit.
In a preferred embodiment of the invention, determining the loading state of the cooking chamber comprises detecting at least the type of food to be cooked in the cooking chamber, the amount of food to be cooked, the height position of the container of food to be cooked and/or the food carrier carrying the food to be cooked. In this way, even more information about the conditions present in the cooking cavity can be automatically detected and taken into account when selecting the heating program. For example, this information can be used to select a heating program suitable for the respective loading situation and at least partially reduce the negative impact on the food to be cooked. In order to detect the height position of a food carrier, such as a grate, a baking tray, etc., the loading level or the insertion plane of the food carrier may be detected, for example. For example, if it is detected that the food carrier loaded with food to be cooked is at the highest loading level and thus is close to the top heat source of the heating device, a heating program in which the top heat source is not operated may be selected and executed. Further, for example, in the case where the amount of food to be cooked is small, a milder heating program than in the case where the amount of food to be cooked is large may be set. Conversely, if it is detected that the food to be cooked is in the closed ovenware or in another closed food container, the heating procedure may be performed with a higher heating power.
In another preferred embodiment of the present invention, the determination of the loading state of the cooking chamber is performed again according to the opening and subsequent closing of the cooking chamber door. Since the change in the loading state is usually caused by the opening of the cooking chamber door, the combination of the determination of the loading state and the opening or closing process of the cooking chamber door ensures that the current loading state is always detected-in particular, no continuous monitoring of the loading state has to be relied upon. For this purpose, the cooking appliance is preferably equipped with a door contact switch or other door sensor. For example, the loading state may be determined after a certain period of time after the cooking chamber door is opened and/or closed or upon completion. If the loading state changes, the heating program may be changed as needed.
In a further preferred embodiment of the invention, the determined loading state of the cooking chamber is used to check the rationality of the program steps of the control program controlling the cooking appliance. For this purpose, the loading state determined by the monitoring device is stored in the control device. Thus, a check of the rationality of the program steps can be performed directly without the monitoring device having to determine the loading state again. For example, it can thereby be ensured that a request from a cooking appliance is output to a user only when it is reasonable in the context of the current loading situation. In this way, the risk of operating errors is further reduced. If the food to be cooked is already located in the cooking chamber, a request for "insert food" should not be output, whereas if, for example, there is no food in the cooking chamber, a request for "remove food" is not valid. The control program may in particular be a heating program. Further, the control program may be a cooking program for actually cooking the food to be cooked and/or a subsequent program executed after the cooking program.
The cooking appliance according to the present invention comprises a cooking chamber for receiving food to be cooked, heating means for heating the cooking chamber, and control means for controlling at least the heating means. Characterized in that it has monitoring means for determining the loading state of the cooking chamber and is adapted and designed for carrying out the method according to any one of claims 1 to 7.
In particular, the cooking appliance according to the present invention has the same advantages as the method according to the present invention.
It should be pointed out explicitly that the embodiments of the invention explained above, alone or in any technically significant combination with each other, can be combined with the subject matter of any independent claim.
Drawings
Further advantages and details of the invention can be found in the following detailed description and drawings. In the schematic:
fig. 1 illustrates a cooking appliance according to the present invention;
fig. 2 shows a program flow chart of an embodiment of the method according to the invention.
Detailed Description
Various technical features of the exemplary embodiments described below may also be combined with features of the previously described exemplary embodiments as well as the independent claims and any other claims to form the subject matter according to the invention.
Fig. 1 shows a cooking appliance 2 according to the invention having a cooking chamber 4 for receiving food 6 to be cooked. The operating means 24 are used to set the operating mode of the appliance. Further, a heating device for heating the cooking chamber 4 is provided, which in the present embodiment includes: a circulating air heater in the form of a fan 8 provided with an annular heater, a top heating element 10, and a bottom heating element 12 located below the floor of the cooking chamber. The control device 14 is used in particular for controlling the heating device. The cooking appliance 2 also has an image recording device 16 in the form of a camera as a monitoring device, which image recording device 16 is arranged outside the insulation of the cooking chamber 4 and can record images of the cooking chamber 4 through a transparent window.
In this embodiment, the control device 14 also serves as an evaluation device configured to evaluate the photographed image of the cooking chamber 4 to determine the loading state. In this case, the determination of the loading state includes distinguishing whether the food 6 to be cooked is located in the cooking chamber 4. The control device 14 controls the heating device based on a heating program for heating the cooking chamber 4, which is selected from a plurality of stored heating programs according to the determined loading state. By automatically detecting the loading conditions and adapting the heating process to the respective loading conditions, it can be ensured that the heating does not negatively affect the cooking result. Instead of using the control device 14 as an evaluation device or in addition thereto, the evaluation may take place at least partly externally (e.g. on an external server or in the cloud).
Preferably, the evaluation means are adapted and designed for detecting, if necessary, the type of food to be cooked in the cooking chamber 4, the amount of food to be cooked, the height position h of the container of food to be cooked and/or the food carrier 18, based on the captured image of the cooking chamber 4. For example, if it is detected that the food carrier 18 loaded with the food 6 to be cooked is arranged at the highest loading level and thus close to the top heating element 10, a particularly adapted heating procedure may be provided and performed, wherein the top heating element 10 is not operated so as not to overheat the food 6 to be cooked from above.
The evaluation device is preferably configured in such a way that: if a food to be cooked 6 is detected in the cooking chamber 4, it will be further discriminated whether the food to be cooked 6 located in the cooking chamber 4 requires a heating program with low heating power (i.e. whether it is critical or non-critical). In this way, it is automatically detected whether a heating program with higher heating power can be executed, thereby detecting whether time can be saved.
In particular, the loading state of the cooking chamber 4 is determined again according to the opening and/or closing of the cooking chamber door 20. For this purpose, the cooking appliance has a door sensor 22, which door sensor 22 detects the opening and/or closing of the cooking chamber door 20. In this way, the current loading state can always be detected without having to resort to continuous monitoring of the cooking chamber 4.
Fig. 2 illustrates a sequence of an embodiment of the method according to the invention, for example performed by the cooking appliance shown in fig. 1. First, an operation mode of the cooking appliance 2 is set (step S1), and then a loading state of the cooking chamber 4 is checked to determine whether food 6 to be cooked exists (step S2). If no food 6 to be cooked in the cooking chamber 4 is detected, the rapid heating procedure is started using substantially all available heat sources (step S3). On the other hand, if it is detected that the food 6 to be cooked is present in the cooking chamber 6, it is further checked whether the food 6 to be cooked is critical, i.e., whether a heating process with low heating power is absolutely necessary (step S4). If this is the case, a heating program with low heating power is executed, for example, using only the heat source provided for the operation mode set in step S1 (step S5). On the other hand, if the food 6 to be cooked has been classified as non-critical, a moderate heating procedure is performed (step S6), wherein in particular more heat sources than provided for the selected operation mode are used, but not all available heat sources (e.g. in a rapid heating procedure).
If the cooking chamber door 20 of the cooking appliance 2 is opened and/or closed during the heating (step S7), the above-described determination of the loading state is performed again (step S2 and subsequent steps). As a result, the method according to the invention is more reliable, since it is able to react to changes in the loading state. For example, if no food 6 to be cooked is detected in the cooking chamber 4 before the heating process starts, a rapid heating procedure may be initiated. If this occurs, for example, due to an operating error during an ongoing rapid heating procedure, the food 6 to be cooked is placed in the cooking chamber 4, which will be detected by the monitoring means. The rapid heating procedure may then be stopped before the food 6 to be cooked is damaged. In addition, a heating program suitable for the food 6 to be cooked may be started for further heating.
Once the target cooking chamber temperature is reached (step S8), the actually selected cooking program may be started (step S9).
Claims (9)
1. Method for operating a cooking appliance (2), the cooking appliance (2) having a cooking chamber (4) for receiving food (6) to be cooked, an operating device (24) for setting an operating mode of the cooking appliance (2), a heating device for heating the cooking chamber (4), and a control device (14) for controlling at least the heating device such that a heating program is executed after the operating mode has been set,
characterized in that after the operating mode of the cooking appliance (2) has been set, a loading state of the cooking chamber (4) is determined by means of a monitoring device, wherein the determination of the loading state comprises at least distinguishing whether the food (6) to be cooked is located in the cooking chamber (4), and in accordance with the determined loading state, a heating program is selected and executed from a plurality of stored heating programs.
2. The method of claim 1, wherein the plurality of heating programs includes at least one heating program having a low heating power and one heating program having a high heating power.
3. Method according to claim 2, characterized in that a heating program with a high heating power is performed when it is determined that no food (6) to be cooked is in a loading state in the cooking chamber (4), and a heating program with a low heating power is performed when it is determined that food (6) to be cooked in a first type of food to be cooked is in a loading state in the cooking chamber (4).
4. A method according to claim 3, characterized in that a heating program with a medium heating power is performed when it is determined that the food to be cooked (6) of the second type of food to be cooked is in a loading state in the cooking chamber (4).
5. Method according to at least one of the preceding claims, characterized in that the determination of the loading state comprises evaluating at least one image of the cooking chamber (4), which is recorded by means of an image recording device (16) comprised by the monitoring device.
6. Method according to at least one of the preceding claims, characterized in that the loading state of the cooking chamber (4) is determined again as a function of the opening and subsequent closing of the cooking chamber door (20) and, if necessary, the heating program is changed when the loading state is changed.
7. Method according to at least one of the preceding claims, characterized in that the end of the selected and executed heating program is displayed at least when it is determined that the food (6) to be cooked is not in a loaded state in the cooking chamber (4).
8. Method according to at least one of the preceding claims, characterized in that the determined loading state of the cooking chamber (4) is used for checking the plausibility of program steps of a cooking program controlling the cooking appliance (2).
9. Cooking appliance (2) having a cooking chamber (4) for receiving food (6) to be cooked, heating means for heating the cooking chamber (4), and control means (14) for controlling at least the heating means, characterized in that the cooking appliance (2) has monitoring means for determining the loading state of the cooking chamber (4) and is adapted and designed for performing the method according to any one of claims 1 to 8.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102020133133.9 | 2020-12-11 | ||
| DE102020133133.9A DE102020133133A1 (en) | 2020-12-11 | 2020-12-11 | Method for operating a cooking appliance and cooking appliance |
| PCT/EP2021/083589 WO2022122478A2 (en) | 2020-12-11 | 2021-11-30 | Method for operating a cooking appliance, and cooking appliance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116601438A true CN116601438A (en) | 2023-08-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202180083018.0A Pending CN116601438A (en) | 2020-12-11 | 2021-11-30 | Method for operating a cooking appliance and cooking appliance |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20240093875A1 (en) |
| EP (1) | EP4259974A2 (en) |
| KR (1) | KR20230118903A (en) |
| CN (1) | CN116601438A (en) |
| DE (1) | DE102020133133A1 (en) |
| WO (1) | WO2022122478A2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4339516A1 (en) * | 2022-09-16 | 2024-03-20 | Miele & Cie. KG | Method for operating a cooking device |
| BE1030884B1 (en) * | 2022-09-16 | 2024-04-15 | Miele & Cie | Method for operating a cooking appliance |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE8706283U1 (de) * | 1987-05-01 | 1987-06-11 | E.G.O. Elektro-Geräte Blanc u. Fischer, 7519 Oberderdingen | Backofenheizung |
| DE102008013995A1 (en) * | 2008-03-13 | 2009-09-24 | Rational Ag | Intelligent human-machine-interface providing method for e.g. tilting fry pan, in kitchen, involves sorting operating programs selected from cooking programs, cleaning programs, and/or diagnosing programs in preset operating program class |
| ATE487095T1 (en) * | 2008-05-23 | 2010-11-15 | Electrolux Home Prod Corp | AUTOMATIC OVEN WITH STEAM GENERATION SYSTEM |
| EP2468101B1 (en) * | 2010-12-23 | 2019-04-17 | Miele & Cie. KG | Method for operating a cooking device and a cooking device |
| DE102012217350A1 (en) * | 2012-09-26 | 2014-03-27 | BSH Bosch und Siemens Hausgeräte GmbH | Cooking appliance |
| DE102014217637A1 (en) * | 2014-09-03 | 2016-03-17 | BSH Hausgeräte GmbH | Heating a cooking chamber of a household cooking appliance |
| US9689576B2 (en) * | 2014-10-14 | 2017-06-27 | Haier Us Appliance Solutions, Inc. | Oven appliance and a method for operating an oven appliance |
| EP3056821A1 (en) * | 2015-02-10 | 2016-08-17 | Electrolux Appliances Aktiebolag | Domestic food oven and method for heating food in a domestic food oven |
| DE102019201332A1 (en) * | 2019-02-01 | 2020-08-06 | BSH Hausgeräte GmbH | Household cooking appliance and method for operating a household cooking appliance |
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2020
- 2020-12-11 DE DE102020133133.9A patent/DE102020133133A1/en not_active Withdrawn
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2021
- 2021-11-30 EP EP21824312.9A patent/EP4259974A2/en active Pending
- 2021-11-30 WO PCT/EP2021/083589 patent/WO2022122478A2/en active Application Filing
- 2021-11-30 CN CN202180083018.0A patent/CN116601438A/en active Pending
- 2021-11-30 US US18/256,644 patent/US20240093875A1/en active Pending
- 2021-11-30 KR KR1020237022922A patent/KR20230118903A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2022122478A2 (en) | 2022-06-16 |
| EP4259974A2 (en) | 2023-10-18 |
| US20240093875A1 (en) | 2024-03-21 |
| KR20230118903A (en) | 2023-08-14 |
| DE102020133133A1 (en) | 2022-06-15 |
| WO2022122478A3 (en) | 2022-07-28 |
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