DE102010037796B4 - Method for conducting a finishing process - Google Patents

Abstract

Method for conducting a finishing process in a cooking chamber of a cooking appliance with at least one input device, one output device, one cooking product treatment device and one control or regulating device, the method comprising the following steps:• arranging at least one food comprising at least two different types of food to be cooked on at least one food support, • Entering at least one first variable characteristic of the food and/or the items to be cooked,• automatically suggesting at least one second variable characteristic of the finishing process as a function of the first variable,• optionally confirming or changing each proposed second variable and• starting the finishing process as a function of the confirmed or changed second variable, characterized in that the type of at least one of the items to be cooked is determined by the first variable, wherein at least the type of each item to be cooked is entered via a first variable, and by the second variable, the temperature, the humidity, the flow rate, the pressure and/or the climate in the cooking chamber and/or the duration of the finishing process is determined, with the climate and time setting being suggested for each meal.

Description

The present invention relates to a method for carrying out a finishing process in a cooking chamber of a cooking appliance according to the preamble of claim 1.

Usually, meals that are to be served at a banquet, for example, are pre-cooked, then arranged on plates, finished just before the time of serving, ie fully cooked, and then served. A meal includes several items to be cooked, such as a roast, pasta and broccoli, with each item to be cooked being pre-cooked in such a way that, after the items to be cooked have been arranged on plates, all items to be cooked are satisfactorily finished with the same finishing parameters, particularly with regard to the climate in the cooking chamber and the finishing time can be, so lead to a satisfactory quality of the food to be served.

For example the EP 2 068 084 A2 discloses a finishing method in which meals composed of at least two different items to be cooked are finished in a climate optimized for these items to be cooked. In this case, the climate is generally determined as a mixed climate from an area of overlap of cooking chamber climate zones previously determined for each item to be cooked. This provision represents a compromise in terms of climate parameters and durations that are optimally suited for the individual items to be cooked. If there is no overlapping area, the cooking chamber climate areas of the different items to be cooked are to be weighted according to sensitivity, importance or the like, in order to then determine the best possible mixed climate be able. In the case of the known finishing method, information is also given via a display device as to the percentage by which a target specification can be achieved, for example relating to a degree of doneness.

In addition, it is known in the prior art that cooking processes, ie also finishing processes, can be optimized by knowing as much information as possible about an item to be cooked. That's how she beats DE 103 32 021 B3 for example, in addition to specifying the type of food to be cooked and, if necessary, a desired degree of cooking, the thickness of the food to be cooked for the purpose of determining suitable climate parameters.

the EP 2 031 306 A1 teaches a method for cooking an item to be cooked in a cooking appliance with a cooking chamber, at least one heating device, a computing device, a memory device and at least one sensing device, which, depending on the degree of cooking of an item to be cooked and/or a cooking time, determined in particular by the core temperature, the browning , the pH value and/or the cooking value from measured values of the sensing device, taking into account values stored at least temporarily in the memory device, via the computing device. At least two steps separated in time, comprising a pre-cooking step, which is interrupted when a certain intermediate value of the degree of cooking and/or the cooking time is reached, in particular a certain remaining time to reach the cooking time, and a finish-cooking step, in particular in the form of a finishing -Steps that are called up at a later point in time to end the cooking of the food, taking into account the intermediate value, are provided.

From the DE 20 2006 009 284 U1 a cooking appliance is known for treating, in particular cooking, regenerating, thawing, cooling and/or drying, food to be cooked in a treatment space with at least two different treatment levels, in particular defined by at least one drawer, with the cooking appliance being set up to separately at least set a parameter of at least one program for controlling a process of at least one item to be cooked arranged in the respective treatment level, wherein the at least one parameter is at least one target cooking item condition variable of the item to be cooked arranged in the respective treatment level, which is to be achieved upon completion of the respective process, wherein the Target cooking item status variable is selected from an internal cooking level, in particular determined by a core temperature of the cooking item, and/or an external cooking level, in particular determined by a surface temperature of the cooking item, a geometric dimension, in particular determined d by the diameter and/or the thickness of the food, a density of the food, or a type of food.

the DE 10 2005 057 585 B3 presents a cooking method for a cooking appliance, with a cooking space for accommodating food to be cooked, a cooking space heater and an electrical controller for regulating the cooking space temperature depending on the core temperature of the food to be cooked, the method comprising the following method steps: switching on the cooking space heating and heating up the cooking space up to a previously specified setpoint temperature TSoll1, where TSoll1 is less than Tlimit = 135°C, maintaining the setpoint temperature TSoll1 by controlling the cooking chamber temperature until a previously specified switching value SW that is dependent on the actual core temperature TKern-Ist is reached, - heating the cooking chamber up to a predetermined target temperature TSoll2, where TSoll2 is greater than Tlimit, maintaining the target temperature TSoll2 for a predetermined period of time tBrowning, and lowering the cooking chamber temperature by means of the controller to a previously Fixed target temperature TSoll3, where TSoll3 is smaller than Tlimit.

the DE 10 2007 040 651 A1 teaches a method for setting a cooking program to be run in a cooking chamber of a cooking appliance, in which at least one cooking item parameter of a large number of cooking item parameters for a cooking item selected from a large number of cooking items can be set via at least one display and operating device, the cooking item parameter and the adjustable values for the food parameters to be cooked are visualized on the display and operating device.

The object of the present invention is to further develop the generic method for conducting a finishing process in a cooking chamber of a cooking appliance in such a way that it has a high degree of flexibility. In particular, the method is intended to ensure that inexperienced operators of the cooking appliance are given sufficient assistance without, however, thereby reducing the number of possible changes for an experienced operator.

This object is achieved according to the invention by the features of the characterizing part of claim 1.

• - Anrichten zumindest einer mindestens zwei Gargüter unterschiedlicher Art umfassenden Speise auf zumindest einem Gargutträger,
• - Eingeben zumindest einer für die Speise und/oder die Gargüter charakteristischen ersten Größe,
• - automatisches Vorschlagen zumindest einer für den Finishingprozess charakteristischen zweiten Größe in Abhängigkeit von der ersten Größe,
• - wahlweises Bestätigen oder Verändern jeder vorgeschlagenen zweiten Größe und
• - Starten des Finishingprozesses in Abhängigkeit von der bestätigten oder veränderten zweiten Größe.

Consequently, a method for conducting a finishing process in a cooking chamber of a cooking appliance with at least one input device, one output device, one cooking product treatment device and one control or regulating device is provided, the method comprising the following steps:

• - arranging at least one food comprising at least two different types of food to be cooked on at least one food carrier,
• - inputting at least one first variable that is characteristic of the food and/or the items to be cooked,
• - automatic suggestion of at least one second variable characteristic of the finishing process as a function of the first variable,
• - selectively confirming or modifying each proposed second quantity and
• - Starting the finishing process depending on the confirmed or changed second size.

It is provided that the type and possibly also the initial state, the density, the caliber and/or at least one geometric dimension, such as the thickness, of at least one of the items to be cooked is determined by the first variable, with at least the type of each item to be cooked being determined via a first size is entered.

According to the invention, it is further provided that the temperature, humidity, flow rate, pressure and/or climate in the cooking chamber and/or the duration of the finishing process is determined by the second variable, with the climate and time setting for each dish preferably being determined is suggested.

Preferred embodiments of the method according to the invention are characterized in that at least one piece of operating information is output via the output device, preferably after the first variable has been entered, in particular in the form of instructions, such as how to arrange the food, select the food carrier, add ingredients, for loading of the food and/or for discharging the food, and/or in particular in the form of a warning as to whether and, if applicable, to what extent certain items to be cooked can be finished at the same time, with information about the cooking quality and/or the energy consumption preferably being output.

The invention also proposes that the suggestion for every second variable be output via a range display, such as in the form of a short period of time, a medium period of time or a long period of time and/or a low temperature without moisture supply, a medium temperature without moisture supply, a medium temperature with humidity supply or a high temperature without humidity supply.

In addition, it can be provided that selection options and/or operating information for entering each first variable are output, in particular displayed, via the output device.

It can in turn be provided that the selection options and/or operating information are displayed via pictograms, symbols, photos and/or short films.

The invention is thus based on the surprising finding that the operation of a cooking appliance can be optimized in that, after entering at least the type of at least partially pre-cooked, different items to be cooked that are to be used to serve a meal, such as lunch, preferably on a plate, finished together are to be, a suggestion for a climate and time setting of the cooking appliance for the corresponding finishing process is output automatically. An untrained operator can then accept this suggestion, namely by confirming, wah an experienced operator can make changes to the suggested settings according to his own preferences.

Operation becomes particularly easy when the suggestion for a climate setting and also for a time setting is displayed as a selection from a specific number of options. For example, there could basically be four options for setting the climate and three options for setting the time, so that depending on the types of food entered by an operator, a climate setting option and a time setting option are suggested by visual highlighting. It is particularly preferred if the input device and the output device of the cooking appliance include at least one common touchscreen, so that an operator can confirm a suggestion by using the touchscreen at the point where the suggestion is displayed, for example the optical highlighting of the proposed selection option. touched. For a change, on the other hand, the point of the display would have to be touched on one of the other selection options that are not visually highlighted. Of course, a confirmation or change can also be made using a setting wheel, voice input, a keyboard or the like.

In order to optimize the determination of the suggestion, whether based on table values, formulas and/or using a cluster analysis, it is preferred according to the invention to enter at least one other size of the food to be cooked in addition to the type of food to be cooked, preferably the thickness of the food, which is particularly important when Schnitzel, roast or the like is of particular importance. However, an indication of the initial state, ie the state of doneness or degree of doneness with which the food to be cooked is arranged for finshing, is helpful for improving the determination of the climate and time setting of a finshing process.

A further simplification of the operability of a cooking appliance can be provided according to the invention in that instructions are issued, such as for arranging the food to be cooked on plates, whether the food must be sprayed with oil, when water is to be added and the like.

In order to provide an operator with feedback and, if necessary, also to train the operator, it is also proposed according to the invention that an output is made as to whether an optimal finishing is possible for cooked goods of the type entered. If, for example, a suggested climate setting and/or a time setting has been changed, it can also be output what the consequences are for the cooking quality, the energy consumption or the like.

Further features and advantages emerge from the following description, in which exemplary embodiments of the invention are described. This can be based on a cooking appliance such as that marketed by the applicant under the trade name SelfCookingCenter®. This cooking appliance has an input device and an output device, which include a common touch screen. For example, in a first step, the touchscreen can be used to select that a finishing process is to take place, e.g. B. for a banquet. It can then be selected via the touchscreen that assistance is to be provided. The individual items to be cooked in a meal can then be put together.

For example, if an operator selects fried fish, steamed vegetables and steamed rice, the optimum cooking climate for this is automatically displayed on the touchscreen and thus suggested. The operator can then accept the corresponding suggestion, change it or cancel the selection process. If this proposal is accepted, the loading of the cooking appliance with the appropriate food can then begin.

However, if an operator chooses, for example, steamed poultry and duchess potatoes, it is not possible to set an optimal finishing climate for this combination of items to be cooked. This is then displayed as a warning on the touchscreen, and the operator can discard the selection or change one of the selected goods. If the operator still wants to cook steamed poultry and duchess potatoes and for this purpose specifies which cooking chamber temperature and humidity is to be set, information about the expected cooking result can appear on the touchscreen, for example regarding the cooking quality of the individual items to be cooked at the end of the finishing process.

The features disclosed in the preceding description and in the claims can be essential both individually and in any combination for the implementation of the invention in its various embodiments.

Claims (6)

Method for conducting a finishing process in a cooking chamber of a cooking appliance with at least one input device, one output device, one food treatment device and a control or regulating device, the method comprising the following steps: • arranging at least one food comprising at least two different types of food to be cooked on at least one food support, • entering at least one first variable that is characteristic of the food and/or the food to be cooked, • automatically suggesting at least one second variable characteristic of the finishing process depending on the first variable, • optionally confirming or changing each proposed second variable and • starting the finishing process depending on the confirmed or changed second variable, characterized in that the first variable determines the type of at least one of the items to be cooked is determined, with at least the type of each item to be cooked being entered via a first variable, and the second variable being used to determine the temperature, the humidity, the flow rate, the pressure and/or the climate in the cooking chamber and/or the duration of the finishing process, wob when the climate and time settings are suggested for each dish. procedure after claim 1 , characterized in that the initial state, the density, the caliber and/or at least one geometric dimension, such as the thickness, of at least one of the items to be cooked is also determined by the first variable. Method according to one of the preceding claims, characterized in that at least one item of operating information is output via the output device, preferably after the first variable has been entered, in particular in the form of instructions, such as for preparing the food, for selecting the food carrier, for adding ingredients, for Loading the food and/or unloading the food, and/or in particular in the form of a warning as to whether and, if applicable, to what extent items to be cooked that are determined by first sizes can be finished at the same time, with information about the cooking quality and/or energy consumption preferably being output . Method according to one of the preceding claims, characterized in that the suggestion for every second variable is output via a range display, such as in the form of a short period of time, a medium period of time or a long period of time and / or a low temperature without moisture supply, a medium temperature without Humidity supply, a medium temperature with humidity supply or a high temperature without humidity supply. Method according to one of the preceding claims, characterized in that selection options and/or operating information for entering each first variable are output, in particular displayed, via the output device. procedure after claim 5 , characterized in that the selection options and/or operating information are displayed via pictograms, symbols, photos and/or short films.