DE102010002941A1 - Method for preparing cooked food, involves adjusting temperature value in time period, where temperature value is greater than core end temperature value of cooked food, and core end temperature value is obtained during preparation process - Google Patents

Abstract

The method involves adjusting a temperature value (T1) in a time period (Z1). The temperature value is greater than a core end temperature value (T4) of a cooked food. The core end temperature value is obtained during the preparation process, where another time period (Z2) is reduced to another temperature value (T2) during the preparation process of the former temperature value. An independent claim is also included for a cooking device with a cooking chamber.

Description

The The invention relates to a method for preparing a food, in which divides the preparation process into several time phases in which specific temperature values are set. Furthermore, the invention relates to a cooking appliance with a Cooking chamber for preparing a food, and a control unit for Controlling the preparation process, which with at least one heating device the cooking appliance is connected.

at Nowadays known and usual procedures of automatic programs during a cooking process in a cooking appliance, the food is included To cook a fixed oven temperature. A problem, which results from this procedure is that the cooking process takes a long time. That's why people often work with temperatures which is about 15 to 20 ° C above the desired Core end temperature of the food are. This runs the cooking process faster, but it can happen that the desired Core end temperature in the food is exceeded, if without a core temperature sensor is worked.

In addition, from the DE 10 2004 040 655 A1 a method for controlling a delta-T cooking process known. With such specific processes, it is provided that, until the desired core end temperature is reached, a constantly constant difference between the cooking chamber temperature and the rising core temperature is maintained on the device side.

In the in the DE 10 2004 040 655 A1 At the beginning of the preparation process, the actual cooking chamber temperature is increased over at least a first time interval as a function of an actual core temperature such that a substantially constant difference between these two temperatures of the order of magnitude of the Delte T value is maintained until another predetermined condition is reached. If this proviso is then reached, a stepwise and / or continuous reduction of the actual cooking chamber temperature is subsequently carried out until a second proviso has been met. This method allows only a slight improvement over the already mentioned procedures. The gentle preparation of the food is limited and it is still a relatively long preparation process required.

It It is an object of the present invention to provide a method for preparing a Garguts and a cooking appliance to create, in which or with which the preparation of a food faster and can be done gently. This task is accomplished by a process which has the features of claim 1, and a cooking appliance, which having the features of claim 14, solved.

at the method according to the invention for preparing a cooking product is the preparation process in several time phases divided, each setting specific temperature values become. In a first time phase of the preparation process is at least temporarily set a first temperature value, which is greater than a value of the preparation process achievable core end temperature value of the food. While of the preparation process, the first temperature value in a at least the time period following the first time phase following the second time phase temporarily reduced to a second temperature value. By the The method according to the invention thus becomes a procedure when preparing a food to be used, in the first a relatively high temperature value setting takes place and this temperature value is then reduced in the course of the further preparation process. By Such an approach can thus initially a relative rapid searing of the food done, then in the following to perform a very gentle cooking by the temperature value reduction. By doing so, the cooking process becomes timely reduced and on the other hand, the gentler preparation can be guaranteed.

The first time phase represents in particular the beginning of the preparation process represents.

Of Further, such a procedure allows a user are delivered that absolutely reproducible preparation results regardless of the initial state of the food. The inventive method allows thus unlike the prior art at the beginning of the preparation process a searing and then a gentler preparation of the Cooking product. This is just for foods, such as pieces of meat particularly advantageous, in which it also, for example, on the Coloring (roasting) arrives. Especially this is with the Method of the prior art not possible.

About that In addition, with the method according to the invention Also be achieved that the food never übergart can be, since preferably in a last step and thus in a final time phase of the preparation process, a temperature value is set in the cooking chamber, which is approximately the core end temperature of the food corresponds.

It is preferably provided that the preparation process is started with the first time phase. Already at the beginning of the preparation vorvor Thus, a relatively high temperature value adjustment is thus performed, whereby the searing is made possible at the beginning of the preparation process of the food. Successively during the preparation process, this relatively high temperature value setting is then reduced.

Preferably the first temperature value in the first time phase is at least 50%, in particular at least 80%, set larger, as the core end temperature value of the food. Through this clearly greater temperature value in the first time phase, Also, the sautéing can be done very quickly, but without the preparation would be adversely affected. In particular, by these significantly different temperature settings can achieve particularly advantageous preparation results become.

Preferably the second temperature value becomes greater than that Core end temperature value set. Thus, this is also opposite the second temperature value always reduced to the first temperature value still above the Kernendtemperaturwerteinstellung of the food. This also creates a specification of the method which is the gentler preparation and needs-based preparation both with regard to the reduction of the preparation time as also with regard to improved preparation results.

Preferably the second temperature value becomes at least 10% larger, in particular at least 25% larger, in particular between 25% and 70% greater than the core end temperature value of the food set. Also these specific conditions the temperature values improve the basic design the preparation process clearly.

Preferably it is provided that the first temperature value is between 20% larger, in particular at least 40% larger, in particular between 40% and 80% greater than the second temperature value is set. Also, this can be the tuning of the preparation process in the continuous between the first time phase and the second time phase substantially specified and adapted to the respective preparation situation be enabled. The preparation results of specific different food items can thus be essential be tailored and adjusted in more detail and exact.

Preferably becomes a second temperature value set in the second time phase in a third time phase following the second time phase reduced a third temperature value. Preferably runs thus the preparation program in more than two time phases from, which Again, a more accurate and detailed adaptation of the Preparing process to the specific preparation situation allows becomes. Different food items in terms of weight and otherwise embodiment can thus very detailed and accurate Be taken into account.

Preferably the third temperature value becomes greater than the Core end temperature value set. Except for very short time required heating phases at the beginning of the preparation process is thus the temperature value in all phases of the preparation process in the cooking chamber greater than the core temperature value, which during the preparation process to the core end temperature value increases. This also contributes to the particularly advantageous and careful preparation essential.

Preferably the third time phase will be longer than the first one Time phase set. In particular, it is provided that the third Time phase is shorter than the second time phase is set. Particularly advantageous may be provided that the third time phase at least twice as long as the first phase. It is preferably provided that the third time phase in particular between 2.5 times to 4 times the first time phase.

Preferably can be provided that the second time phase at least in time 1.5 times the third time phase. Preferably it is envisaged that the second time phase in particular between 1.5 times and 2.5 times the third time phase. In addition to the specific settings of the temperature values to each other, in addition to or instead of by the specific temporal configurations of the time phases influence taken on the preparation process and the preparation result become. This can also be specific preparation situations in With regard to the speed of the preparation process, gentle Preparation of the food and the individual design of the food be considered much more precisely.

Preferably the second time phase becomes longer than the first time phase set. Again, it can be provided that the second time phase at least four times as long as the first time phase. Preferably is the second time phase in terms of its length in time set between 4 times and 6 times the first time phase.

Preferably the second time phase is at least twice as long, in particular at least four times as long as the first time phase set.

With regard to the time periods, it is preferably provided that these move in the minute range. In particular, it is provided that all time phases greater than 5 minutes, preferably are greater than 10 minutes. In addition, it can also be provided that all time phases are shorter than 120 minutes, in particular shorter than 100 minutes, in particular shorter than 90 minutes. The length of the time phases and the entire length of the preparation process are particularly dependent on the food to be cooked. The above-mentioned exemplary time specifications for the time phases relate in each case to the individual time phases themselves. In total, they then essentially yield the durations of an entire preparation process.

Preferably is provided that the temperature values during the time phases greater than 55 ° C. Preferably the core end temperature of a food to a temperature value greater 55 ° C. Based on this exemplary numerical value can then the respective temperature values in the time phases result.

Preferably the food is a piece of meat.

to Measuring the core temperature of the food can be a core temperature probe be provided.

One Cooking appliance according to the invention has a Cooking chamber for preparing a food. Furthermore the cooking appliance comprises a control unit for controlling a Preparation process, wherein the control unit with at least one Heating device of the cooking appliance is connected. The control unit is formed for controlling the heater such that in FIG a time phase of the preparation process, at least temporarily first temperature value is set in the cooking chamber, which is larger as a core end temperature value achievable during the preparation process of the food. Furthermore, the control unit is designed such that during the preparation process, the first temperature value at least in a time phase following the first phase of time temporarily reduced to a second temperature in the cooking chamber.

Preferably is the first time phase at the beginning of the preparation process, if necessary considering a heating up phase at first Temperature value, provided.

Preferably is the cooking appliance for preparing the food by steam educated. It can thus be a steam cooking appliance, in particular a steam oven, his. In such embodiments, the Control unit provided for controlling the heater, wherein over the heater allows evaporation of the water is. The steam can be generated externally to the oven and be introduced into the cooking chamber. However, it can also be provided be that a heater below a cooking space limiting Muffle bottom is arranged and in the muffle bottom an evaporator shell is formed, in which water for evaporation with the heater can be introduced.

advantageous Embodiments of the method according to the invention are as advantageous embodiments of the cooking appliance to watch.

Further Features of the invention will become apparent from the claims, the figures and the description of the figures. The above in the description mentioned features and feature combinations and the following mentioned in the description of the figures and / or in the figures alone features shown, feature combinations are not only in the each specified combination, but also in other combinations or used alone, without the scope of the invention to leave.

One Embodiment of the invention will be described below schematic drawings explained in more detail. It demonstrate:

1 a perspective schematic representation of an embodiment of a cooking appliance according to the invention; and

2 a diagram in which the temperature profile is shown as a function of the time of the food and the temperature in the cooking chamber schematically.

In 1 is a cooking appliance in a schematic representation 1 shown, which is designed as a steam oven. The cooking appliance 1 includes a main body 2 on which a door 3 is struck. In the main body 2 is a cooking space 4 formed, the front through the door 3 is closable. The cooking space 4 is through a muffle 5 limited, which has a front feed opening. In addition, on the main body 2 an operating device 6 arranged, which only exemplary controls 7 and a display unit 8th having. In addition, the cooking appliance includes 1 several cooking zones 9 . 10 . 11 and 12 ,

At the bottom of the muffle 5 is an evaporator shell 13 formed, in which water can be introduced. The water is through a arranged below the muffle floor heater 14 vaporizable, which via a control unit 15 is controllable. The cooking appliance 1 thus comprises a steam generating device, wherein by the steam generation in the cooking chamber 4 in the oven 4 introduced food can be prepared. The temperature values in the gas space 4 during the period of preparation gangs arise in particular by the steam temperature.

The control unit 15 is formed such that in a first time phase of the preparation process, at least temporarily, a first temperature value in the cooking chamber 4 is set, which is greater than a value of the preparation process achievable Kernendtemperaturwert the food. The control unit 15 Furthermore, it is further configured in such a way that, during the preparation process, the first temperature value in a second time phase following the first time phase is at least temporarily adjusted to a second temperature value in the cooking chamber 4 is reduced. In particular, this is done by controlling the heater for evaporation of the in the evaporator shell 13 arranged water. Preferably, with regard to the temperature value detection in the cooking chamber 4 arranged one or more temperature sensors.

Depending on these signals of the temperature sensors is the control unit 15 for setting the temperature values in the cooking chamber 4 formed in the respective time phases of the preparation process by the heater 14 is controlled accordingly and thereby the water in the Versampferschale 13 evaporated.

Using the diagram in 2 The process for preparing a food item is explained in more detail below. The diagram in 2 shows the temperature curves in the oven 4 during a preparation process depending on the time course of the preparation process. This is characterized by the characteristic I. In addition, in the diagram according to 2 the course of the core temperature of the food during the time course of the preparation process shown, this characteristic is denoted by the reference numeral II.

For example, is the food in the oven 4 introduced, the preparation process is started at time t0. It can be provided that at this time t0 already a first temperature value T1 prevails in the cooking chamber or this can be set after starting the preparation process at time t0 by strong heating relatively quickly compared to the entire time duration of the preparation process in a heating phase. The heating phase is negligible in terms of time compared with the other time phases and can also be attributed to the first time phase.

At This point should be mentioned that the curves I and II are greatly simplified and exemplified.

While a first time phase Z1 of the preparation process, which is extends between the times t0 and t1, at least temporarily this first temperature value T1 is set. This can in the course of first time phase Z1 fluctuate and the merely simplified symbolic Representation of a constant value according to the characteristic I is merely a simplified example.

Of the first temperature value T1 is much larger than one maximum achievable core end temperature value during the preparation process T4 of the food.

For example the core end temperature T4 is greater at one value 55 ° C, for example at about 58 ° C. These exemplary Temperature values are dependent on the food to be cooked on its weight and its condition.

The first temperature value T1 is preferably at least 50% greater, in particular at least 80% greater, than the core end temperature value T4. In the embodiment in which a piece of meat is prepared and this has a weight of about 2 kg and as a program on the cooking appliance 1 is selected under preparation "Roastbeef medium, the first temperature value T1 is about 120 ° C. Preferably, in such an embodiment, the first time phase is between 10 minutes and 20 minutes, preferably about 15 minutes.

To Expiration of the first time phase Z1, in which at least temporarily the first Temperature value T1 is set, is in a second time phase Z2, which adjoins directly to the first time phase Z1 and extending between times t1 and t2, the first one Temperature value T1 reduced to a second temperature value T2. Both the time frame for the decrease of the temperature value T1 to the second temperature value T2 is due to the characteristic I only exemplified. The second temperature value T2 is also greater than the core end temperature T4. Also It should be noted here that the constant course of the temperature value T2 in the second time phase Z2 is shown only simplified. Again, there may be temperature fluctuations, the however negligible. Furthermore the setting of the temperature value T2 is not necessarily over the entire second time period required Z2, it is essential that he at least temporarily set during the second time phase Z2 is. Preferably, however, this second temperature value T2 is relative long set during the second time phase Z2.

Preferably the second temperature value T2 is at least 10% larger, in particular at least 25% larger, in particular between 25% and 70% greater than the core end temperature value T4.

Preferably the first temperature value T1 is at least 20% larger, in particular at least 40% larger, in particular between 40% and 80% greater than the second temperature value T2.

In Continuation of the already mentioned concrete numerical values for the underlying specific food is provided that the second temperature value T2 is about 80 ° C. Preferably, in continuation of the above concrete numerical values for the mentioned embodiment the second time phase Z2 between 60 minutes and 80 minutes, preferably about 72 minutes.

Immediately following the second time phase Z2, a third time phase Z3, which extends between the times t2 and t3, follows in the course of the preparation process. In this third time phase Z3, the temperature value in the cooking chamber 4 again reduced to a third temperature T3. This third temperature value T3 is also slightly larger than the core end temperature value T4, and this third temperature value T3 preferably approaches relatively close to the core end temperature T4. The third temperature value T3 is smaller than the first temperature value T1 and smaller than the second temperature value T2. In continuation of the above concrete embodiment with numbers of this third temperature value T3 is about 60 ° C.

Also in continuation of the abovementioned specific figures the third time period is preferably between 30 minutes and 50 minutes, preferably about 41 minutes. In the three on each other The following time phases Z1 to Z3 thus each have a temperature reduction carried out, the preparation process with a relative high temperature value adjustment is started. This is then in Compared to the other time periods for a relatively short Maintained time so that already at the beginning of the preparation process a Sautéing the food is made possible and then in the following performed temperature value reduction, especially successive temperature value reduction, a gentler Preparing the food is allowed, in addition the preparation process can be shortened.

1

Cooking appliance

2

body

3

door

4

oven

5

muffle

6

operating device

7

controls

8th

display unit

9 10, 11, 12

cooking zones

13

Verdamperschale

14

Hein facility

15

control unit

I, II

curves

t0 t1, t2, t3

timings

T1, T2, T3, T4

temperature values

Z1, Z2, Z3

time phases

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• DE 102004040655 A1 [0003, 0004]

Claims (15)

Method for preparing a food item, in which the preparation process is subdivided into a plurality of time phases (Z1, Z2, Z3), in each of which specific temperature values (T1, T2, T3) are set, characterized in that in a first time phase (Z1) at least temporarily setting a first temperature value (T1) which is greater than a core end temperature value (T4) of the food item that can be reached during the preparation process, and during the preparation process the first temperature value (T1) in a second time phase following the first time phase (Z1) ( Z2) is at least temporarily reduced to a second temperature value (T2). The method of claim 1, wherein the preparation process is started with the first time phase (Z1). Method according to claim 1 or 2, characterized the first temperature value (T1) in the first time phase (Z1) at least 50%, in particular at least 80% larger, is set as the core end temperature value (T4). Method according to one of the preceding claims, characterized in that the second temperature value (T2) is greater is set as the core end temperature value (T4). Method according to claim 4, characterized in that that the second temperature value (T2) is at least 10% larger, in particular at least 25% larger, in particular between 25% and 70% greater than the core end temperature value (t4) is set. Method according to one of the preceding claims, characterized in that the first temperature value (T1) at least 20% larger, in particular at least 40% larger, especially between 40% and 80% greater than the second temperature value (T2) is set. Method according to one of the preceding claims, characterized in that one set in the second time phase (Z2) second temperature value (T2) in one of the second time phase (Z2) following reduced third time phase (Z3) to a third temperature value (T3) becomes. Method according to claim 7, characterized in that that the third temperature value (T3) is greater than the core end temperature value (T4) is set. Method according to claim 7 or 8, characterized that the third time phase (Z3) is longer than the first time phase (Z1) is set. Method according to one of claims 7 to 9, characterized in that the third time phase (Z3) shorter is set as the second time phase (Z2). Method according to one of the preceding claims, characterized in that the second time phase (Z2) longer as the first time phase (Z1) is set. Method according to claim 11, characterized in that that the second time phase (Z2) at least twice as long, in particular at least four times as long, especially between four times as long and six times as long as the first time phase (Z1) is set. Method according to one of the preceding claims, characterized in that as a food a piece of meat is prepared. Cooking appliance with a cooking chamber ( 4 ) for preparing a food, and a control unit ( 15 ) for controlling the preparation process, which is provided with at least one heating device ( 14 ), characterized in that the control unit ( 15 ) for controlling the heater ( 14 in that in a first time phase (Z1) of the preparation process at least at times a first temperature value (T1) in the cooking space ( 4 ), which is greater than an achievable during the preparation process Kernendtemperaturwert (T4) of the food, and during the preparation process, the first temperature value (T4) in a time on the first time phase (Z1) following second time phase (Z2) at least temporarily to a second temperature value (T2) in the cooking chamber ( 4 ) is reduced. Cooking appliance according to claim 14, characterized in that the cooking appliance ( 1 ) is formed for preparing the food by steam.