DE102017117957A1 - Cooking appliance and process - Google Patents

Abstract

The present invention relates to a cooking appliance (1) with a heating device (2) and with a heated cooking chamber (11) which can be closed by a cooking chamber door (21) and with a control device (3) which is suitable and designed to carry out a preselectable operating mode and to control the heating device (2) depending on the operating mode. In this case, the control device (3) is suitable and designed to perform a trained as a tanning mode operating mode with a cooking chamber temperature of at least 180 ° C and designed as Garmodus operating mode with a cooking chamber temperature of 130 ° C maximum and for a change from the cooking mode in the tanning mode with the heating device (2) to carry out a rapid heating of the cooking chamber (11) and to perform a rapid cooling of the cooking chamber (11) for a change from the tanning mode in the cooking mode with a cooling device (4).

Description

The present invention relates to a cooking appliance and a method for operating a cooking appliance. The cooking appliance has at least one heating device and at least one heatable cooking chamber which can be closed by at least one cooking chamber door. The cooking appliance comprises at least one control device for carrying out at least one preselectable operating mode and for controlling the heating device as a function of the operating mode.

In a cooking process in a cooking chamber is usually baked or fried with a certain or constant cooking chamber temperature. Typically, the oven temperature is between 140 ° C and 220 ° C. In the upper temperature range z. B. a hearty browning of the food can be achieved. However, this can lead to dehydration of the food. At lower temperatures, however, is cooked very gently and drying of the food is reliably avoided. Due to the low temperatures, however, there is no significant browning or crusting.

To still achieve a browning, the food can z. B. before cooking initially prebake at higher temperatures. However, the core temperature of the food can rise so far that it comes to an undesirable Durchgaren or even overcooking. Even a temperature increase for tanning at the end of a cooking phase is often problematic because the food can be too dry or tough quickly. The selection of the correct oven temperature is therefore regularly a compromise between cooking and tanning, which often does not lead to the desired, optimal cooking result.

It is therefore the object of the present invention to improve the preparation of food in a cooking appliance with a cooking chamber in terms of cooking and browning.

This object is achieved by a cooking appliance with the features of claim 1 and by a method for operating a cooking appliance with the features of claim 12. Preferred features are the subject of the dependent claims. Further advantages and features will become apparent from the general description of the invention and the description of the embodiments.

The cooking appliance according to the invention comprises at least one heating device and at least one heatable cooking chamber. The cooking chamber can be closed by at least one cooking chamber door. The cooking appliance comprises at least one control device. The control device is suitable and designed to carry out at least one preselectable operating mode and to control the heating device as a function of the operating mode. In this case, the control device is suitable and designed to execute at least one operating mode designed as a browning mode with a cooking chamber temperature of at least 180 ° C. and at least one operating mode designed as a cooking mode with a cooking chamber temperature of not more than 130 ° C. The control device is suitable and designed to perform a rapid heating of the cooking chamber for a change from the cooking mode to the browning mode with the heating device. The control device is suitable and designed to perform a rapid cooling of the cooking chamber for a change from the tanning mode in the cooking mode with at least one cooling device.

The cooking appliance according to the invention offers many advantages. A significant advantage is that the cooking device offers a tanning mode and a cooking mode and that you can switch between the modes very quickly or without major delays. Thus, the interaction of tanning and cooking can be adjusted very flexibly and individually. Fast heating, for example, results in crispy browning following a low-temperature cooking process without overcooking. By rapid cooling, for example, after browning an undesirable Weiterergaren be avoided very reliable. Thus, when changing between cooking and tanning long transitions are avoided, which can otherwise occur in addition to browning and unwanted cooking or in addition to the cooking and an undesirable browning.

In particular, the control device is suitable and designed to switch between the tanning mode and the cooking mode during a cooking process and to perform preferably the rapid heating and / or the rapid cooling. Preferably, the control device is suitable and designed to carry out the rapid heating and / or the rapid cooling of the cooking chamber during an already started cooking process and / or automatic program. In particular, the control device is suitable and designed to carry out the rapid heating when the cooking chamber is already heated to a temperature required for the cooking mode. The quick heating can also be done for preheating at the beginning of a cooking process. The rapid cooling takes place in particular not only for cooling at the end of a cooking process, but also for a change from the tanning mode in the cooking mode.

The control device is particularly suitable and designed for rapid heating starting from the cooking chamber temperature of the cooking mode. The rapid heating preferably takes place at a cooking chamber temperature provided for the browning mode and in particular at at least 180 ° C. The control device is in particular designed to execute the rapid cooling, starting from the cooking chamber temperature of the browning mode. The rapid cooling takes place, in particular, on the cooking chamber temperature provided for the cooking mode and in particular on 130 ° C. or less.

The tanning mode is in particular associated with a cooking chamber temperature of at least 200 ° C and preferably of 210 ° C and more preferably of at least 220 ° C. The tanning mode may also have a cooking chamber temperature of at least 230 ° C or even at least 240 ° C or at least 250 ° C or more. The cooking mode can be assigned a cooking chamber temperature below 120 ° C or even below 110 ° C or below 100 ° C. Also possible are lower temperatures or other cooking chamber temperatures suitable for low-temperature cooking.

In an advantageous embodiment, the cooling device comprises at least one opening device for automatically opening the cooking chamber door. This allows a very effective and rapid cooling of the cooking chamber. The opening device is particularly suitable and designed to open the cooking chamber door partially or completely. Preferably, the opening device is also suitable and designed to automatically close the cooking chamber door. The cooling device can also comprise at least one other suitable device for cooling the cooking chamber to a lower temperature.

The cooling device may have at least one ventilation device for exchanging the heated cooking chamber air with cooler ambient air. For example, the ventilation device comprises at least one fan device for extracting air from the cooking chamber and / or for blowing ambient air into the cooking chamber. In particular, the ventilation device is suitable and designed to blow out the cooking chamber air over the open door and / or to suck in ambient air via the open door into the cooking chamber. The ventilation device may comprise at least one vent opening and / or venting flaps associated with the cooking space. In particular, the air exchange takes place by a combination of the open door and at least one vent opening in the cooking chamber.

In particular, the rapid cooling of the cooking chamber to the cooking chamber temperature for the cooking mode is less than 10 minutes. In particular, the rapid cooling of the cooking chamber by at least 60 K less than 10 minutes. The rapid cooling of the cooking chamber to the oven temperature is preferably less than 8 minutes and more preferably less than 5 minutes. Thus, after a browning process, undesired re-feeding can be effectively avoided. Such periods of time can be realized inexpensively and reliably, for example, by the opening device described above. Also possible is a rapid cooling over a longer period.

In particular, the heating device comprises at least one heating source which is active in the cooking mode. The heating device preferably comprises at least one further heating source, which can be switched on for rapid heating of the cooking chamber. As a result, the cooking chamber can be heated particularly quickly to the temperatures intended for the browning mode.

The further heating source preferably comprises at least one hot air heating source and / or at least one radiant heat source and / or at least one other suitable heating source. The hot-air heating source in particular comprises at least one heating element and, for example, at least one annular heating element. The hot-air heating source in particular comprises at least one blower device. Such a hot air heating source offers a particularly uniform rapid heating. The radiant heat source may be formed as, or at least include, a grill heater or the like.

It is also possible that a plurality of further heat sources can be switched on for rapid heating of the cooking chamber. For example, a combination of a hot air heating source and a radiant heat source may be switchable. It is also possible that all or at least a considerable part of the heating sources provided in the cooking chamber can be switched on for rapid heating. The further heating source can be provided by at least one heat source which can also be used in other operating modes and, for example, in the cooking mode. It is also possible that the further heat source is intended exclusively for rapid heating.

The heating mode active in the cooking mode is, for example, a top heat and / or bottom heat and / or a top and bottom heat. The heating mode active in the cooking mode may also be a hot air heating source or at least another suitable heating source. It is also possible that the heating mode active in the cooking mode can also be used for rapid heating of the cooking chamber. The heating mode active in the cooking mode is operable for rapid heating, for example with a higher heating power and / or with a shorter clocking.

The rapid heating of the cooking chamber to the oven temperature for the tanning mode is in particular less than 4 minutes. In particular, the rapid heating of the cooking chamber by at least 60 K less than 4 minutes. The rapid heating of the cooking chamber is preferably less than 3 minutes and more preferably less than 2 minutes. Fast heating can also be less than 1 minute. Such embodiments allow a change to the tanning mode without the cooking process inside the food being undesirably accelerated. It is also possible that the rapid heating of the cooking chamber takes place over a longer period.

Preferably, the control device is suitable and designed to implement a temperature increase during the tanning mode by rapid heating of the cooking chamber. For example, a temperature increase during the tanning mode, if a stronger browning is provided, for. B. for a very crispy roast crust. Quick heating allows the degree of browning to be adjusted without undesirable cooking progress in the interior of the food. In particular, any increase in temperature during the tanning mode is done by rapid heating. The temperature increase during the tanning mode may be provided in an automatic program and / or manually adjustable by at least one user input. It is possible that only temperature increases above a defined temperature difference and, for example, more than 5 K or more than 10 K or more than 20 K or more by rapid heating occur.

It is also possible that the control device is suitable and designed to implement a temperature increase during the cooking mode by rapid heating of the cooking chamber. The control device can also be suitable and designed to implement a temperature reduction during the browning mode and / or during the cooking mode by rapid cooling of the cooking chamber. The temperature reduction may be provided in an automatic program and / or manually adjustable by at least one user input.

The control device is preferably suitable and designed to carry out rapid heating and / or rapid cooling in order to overcome a temperature difference between the cooking chamber temperature and a setpoint temperature above at least one threshold value. In particular, the threshold value is at least 5 K or at least 10 K or at least 20 K. The threshold value may also be at least 30 K or at least 50 K or at least 60 K or more. The threshold may also be less than 5K, for example 2K or 1K. The overcoming of the temperature difference can be provided, for example, within an operating mode and / or during a change between the operating modes. The temperature difference may be due to a manual adjustment of the oven temperature. The temperature difference may also be due to the fact that an increase and / or decrease in the setpoint temperature is provided in an automatic program.

Particularly preferably, at least one cooking chamber temperature can be preselected for the browning mode and / or for the cooking mode. In particular, the preselectable cooking chamber temperature for the browning mode is above 180 ° C. and / or below 130 ° C. for the cooking mode. It is also possible that the preselectable oven temperature is assigned to a different temperature range. Thus, for example, the intensity of the browning can be influenced by the preselection of the cooking chamber temperature. By choosing the cooking chamber temperature during the cooking mode, for example, it can be influenced how gentle or how slow cooking should be.

In a particularly advantageous embodiment, at least one value on a scale can be preselected for the browning mode and / or for the cooking mode, the scale defining the ratio of a browning effect to a cooking effect. As a result, it can be preselected, for example, whether cooking is desired without significant browning or whether strong browning is desired without deep cooking. Such a scale offers a very convenient and clear way to set the desired tanning or the desired state of cooking. In particular, the control device is suitable and designed to set the cooking chamber temperature for the tanning mode and / or the cooking mode depending on the preselected value on the scale. In particular, the control device is suitable and designed to set at least one change from the cooking mode to the browning mode and / or from the browning mode to the cooking mode depending on the preselected value of the scale.

Preferably, the control device is suitable and designed to execute at least one automatic program. In particular, the automatic program comprises at least one automatic change from the cooking mode to the browning mode with rapid heating. Preferably, the automatic program comprises at least one automatic change from the browning mode to the cooking mode with rapid cooling. It is also possible that such a change is manually adjustable. The fast heating and / or rapid cooling can also be switched on manually.

The operating modes are preferably selectable directly or indirectly. The operating modes can z. B. be selected via a temperature setting and / or another selection function and, for example via a menu selection. For example, depending on the preselected temperature, either the cooking mode or the browning mode is set. Depending on the preselected temperature, the intensity of the cooking mode or tanning mode can also be set. For example, in a menu selection, a relationship between tanning and cooking status can be set inside the food. Also possible is a menu selection in which a degree for tanning and / or cooking can be selected in particular via a scale. The menu selection can be configured as a fader between tanning and cooking.

In particular, the control device sets the cooking mode and / or the tanning mode depending on the menu selection. Also possible is an automatic program in which at least one change between cooking mode and browning mode or vice versa is provided. In particular, the control device autonomously makes the change between tanning mode and cooking mode as a function of the automatic program.

It is also possible that for the browning mode and / or the cooking mode, a temporal temperature profile and, for example, a temperature ramp can be preselected over time. One or more changes from the tanning mode to the cooking mode and vice versa may be preselected at certain times. A temperature profile over time or an automatic change from the cooking mode to the browning mode and vice versa can also be stored in an automatic program.

Particularly preferably, the automatic program provides for at least one rapid cooling below a continued temperature and / or to a holding temperature. This prevents undesired further cooking and also cooling, for example at the end of the cooking process. In particular, the automatic program provides such rapid cooling at a program end and / or at a predetermined or sensory detected finished cooking point. Such rapid cooling takes place for example to a temperature below 80 ° C or below 70 ° C or below 60 ° C. Also possible is a rapid cooling to a higher temperature.

The method according to the invention serves to operate a cooking device with at least one heating device and with at least one heatable cooking chamber that can be closed by at least one cooking chamber door. At least one preselectable operating mode is carried out with at least one control device. For this purpose, the heating device is activated as a function of the operating mode. In this case, at least one operating mode designed as a browning mode with a cooking chamber temperature of at least 180 ° C. is carried out with the control device. At least one operating mode designed as a cooking mode with a cooking chamber temperature of at most 130 ° C. is carried out with the control device. For a change from the cooking mode to the browning mode, the heating device is used to quickly heat up the cooking chamber. For a change from the browning mode to the cooking mode, rapid cooling of the cooking chamber is carried out with at least one cooling device.

The method according to the invention also offers many advantages. The cooking mode and the tanning mode and the rapid cooling or rapid heating provided in between offer optimum preparation results. So tanning and cooking can be done very independently.

Preferably, the cooking appliance described above is operated by the method according to the invention. The cooking appliance described above is particularly suitable and designed to be operated according to the inventive method.

For the purposes of the present invention, the temperatures for the browning mode and the cooking mode may differ by up to 5% or even up to 10% or more for technical reasons.

The cooking appliance is designed in particular as an oven.

Further advantages and features of the present invention will become apparent from the embodiments, which are explained below with reference to the accompanying figures.

• 1 eine rein schematische Darstellung eines erfindungsgemäßen Gargerätes in einer Vorderansicht;
• 2 eine Skizze mehrerer Garprozesse; und
• 3 eine Skizze weiterer Garprozesse.

In the figures show:

• 1 a purely schematic representation of a cooking appliance according to the invention in a front view;
• 2 a sketch of several cooking processes; and
• 3 a sketch of further cooking processes.

The 1 shows a cooking appliance according to the invention 1 which is here as an oven 100 or combi unit is executed. The cooking appliance 1 is operated by the method according to the invention. The cooking appliance 1 has a heated cooking space 11 which through a cooking chamber door 21 is closable. The Cooking appliance 1 is intended here as a built-in device. It can also be designed as a state machine.

For heating the cooking chamber 11 is a heating device 2 with different thermal heat sources 12 . 22 intended. The heater 2 can also be designed for heating or cooking with high frequency radiation and z. B. comprise at least one high-frequency generator. The cooking appliance 1 can be designed as a Kombigerät, in which the food to be cooked both with the thermal heat sources 12 . 22 as well as by the high frequency generator can be heated. The cooking appliance 1 or the combi appliance can be equipped with a steaming function. Then at least one steam generator is used as heating source 12 . 22 intended.

As a heat source 12 . 22 For example, a top heat 32 , a bottom heat 42 , a hot air heating source 52 and / or a radiant heat source 62 or Grillheizquelle be provided. The heat sources 12 . 22 may be partially used in conjunction with a circulating air blower.

The cooking appliance 1 comprises a control device 3 for controlling or regulating device functions and operating states. About the controller 3 are pre-selectable operating modes and preferably also different automatic programs or program modes and other automatic functions executable. The control device 3 controls for. B. the heater 2 depending on a preselected operating mode or automatic program accordingly. For example, the operating mode or the automatic program specify a desired cooking chamber temperature or a desired temperature profile. The control device 3 then regulates the actual oven temperature with the heater 2 to the target value.

For the temperature control, the control device 3 a sensor device 7 be assigned to detect the cooking chamber temperature. The sensor device 7 includes z. B. at least one cooking chamber sensor and may also have a measuring spit for piercing the food.

To operate the cooking appliance 1 is an operating device 101 intended. For example, the operating mode, the cooking chamber temperature and / or an automatic program or a program operating mode or another automatic function can be selected and set. About the operating device 101 Other user inputs can also be made and, for example, a menu control can be performed. The operating device 101 also includes a display device 102 , about the user instructions and z. B. prompts can be displayed. The operating device 101 may be controls and / or a touch-sensitive display 102 or include a touch screen.

With the control device, a tanning mode and a cooking mode can be performed. The browning mode specifies a cooking chamber temperature of at least 180 ° C. and more preferably at least 220 ° C. The cooking mode specifies a cooking chamber temperature of max. 130 ° C. About the operating device 101 Settings can be made to increase or decrease tanning or cooking temperatures. The control device 3 then regulates the oven temperature to the desired temperature.

For a very quick and short-term change from the cooking mode to the tanning mode, the controller performs 3 with the heater 2 a quick heating of the cooking chamber 11 by. This is in addition to the active in cooking mode heating source 12 at least one further heating source 22 switched on. For example, in cooking mode, the top heat 32 and / or the bottom heat 42 as a heat source 12 active. For rapid heating then, for example, the hot air heating source 52 and / or the grill heat source 62 as another heat source 2 20 switched on. It can also other and, for example, all sources of heat 12 . 22 be activated for quick heating. For rapid heating, the control device 3 the heating sources active in cooking mode 12 operate with a higher heat output or a shorter clocking. For example, rapid heating over a temperature difference of 60 K or more is less than 4 minutes.

For a change from the tanning mode to the cooking mode, the controller performs 3 here by means of at least one cooling device 4 a rapid cooling of the cooking chamber 11 out. Thus, a very rapid and short-term cooling of the cooking chamber 11 after a browning, so that the state of the food inside the food is only marginally or not at all influenced. The rapid cooling of the cooking chamber 11 for example, a temperature difference of, for example, 60 K or more is less than 10 minutes, and preferably less than 5 minutes.

The cooling device 4 here includes an opening device 5 for automatically opening the cooking chamber door 21 , Should the cooking space 11 are cooled, opens the opening device 5 the door 21 For example, partially, so that the heated cooking chamber air can be discharged into the environment.

In one embodiment, the cooling device 4 also at least one ventilation device 6 include. The ventilation device 6 sucks, for example, cooler ambient air through the opened cooking-chamber door 21 into the cooking chamber and leads the hot cooking air through a vent opening from the oven 11 into the environment. It is also possible that the ventilation device 6 the hot cooking air over the open cooking chamber door 21 blown out into the environment. In this case, the ventilation device 6 Vacuum cooler air over a ventilation opening and into the oven 11 blow. The ventilation device 6 For example, includes at least one fan or a fan.

Even during the cooking mode or the browning mode, the overcoming of temperature differences between the oven temperature and the set temperature is preferably carried out by rapid heating or rapid cooling.

The 2 shows an interaction of tanning 8th and cooking status 9 at three cooking processes. It became the tan 8th against the state of the food 9 applied. Starting from a starting point symbolized as a square, here the curves of the cooking processes run in each case to a target point indicated as a circle. The cooking processes differ here by each in the oven 11 prevailing temperature. Thus, the upper, long-dashed curve shows a cooking process at a cooking chamber temperature of 180 ° C. The middle, solid curve corresponds to a cooking process at 160 ° C oven temperature. The lower, short-dashed curve shows a cooking process at a cooking chamber temperature of 140 ° C.

Curves make it clear that increasing or decreasing the cooking chamber temperature can only have a very limited effect on the interaction between browning and cooking. The respective gradients change due to the change in the cooking chamber temperature. However, a sole change in the oven temperature has the disadvantage that browning and cooking can not be separated significantly. Both tanning and cooking continue to take place at the same time. The food parameters move in the browning-cooking state level along a path on which both parameters, browning 8th and cooking status 9 , more or less increase.

If you wait, for example, always until the same state of cooking is reached in the core, then at this time the tanning brighter or darker, depending on the set cooking chamber temperature. If the oven temperature was set correspondingly high, the tanning is rather dark.

In addition, this will change the cooking times. At high oven temperatures, the cooking time is short, at low oven temperatures, the cooking time is long, in both cases to the same cooking state is cooked inside.

This also leads to the paradox that to achieve the same state of cooking must be cooked inside long (due to correspondingly low oven temperatures), if the tanning should be weak. In contrast, the same food for stronger browning with the same state of cooking must be cooked inside only for a short time (due to correspondingly high oven temperatures). An individual or free movement in the browning-Garzustand level is therefore not meaningful by increasing or decreasing the oven temperature during the entire cooking process possible.

The 3 shows different cooking processes in the same representation as the 2 , The solid curve corresponds to a cooking process at 160 ° C oven temperature. The short-dashed curve and the long-dashed curve here correspond to cooking processes which were carried out with the cooking appliance 1 according to the invention or by the process according to the invention. During the cooking process, a rapid heating or rapid cooling took place.

Due to the quick heating or rapid cooling here is a substantially separate tanning and cooking possible. This essentially allows free movement in the browning-cooking level. For example, it is possible first to brown with the tanning mode and thereby bring flavor into the food. This is followed by a rapid cooling to the temperature provided in the cooking mode, so that cooking without significant browning is possible. Thus, in cooking mode, the core is brought to the target value in a particularly gentle manner, without tanning the food. The food thus has a fine residual flavor in the whole volume, because during the entire cooking, the surface tanning already exists and this can move into the volume.

For example, initially the desired state of cooking in the core of the food can be approached to a large extent. For this purpose, it is cooked gently in the cooking mode. After the intended residence time in the cooking mode, the temperature intended for the browning mode in the cooking chamber is set very quickly by means of rapid heating. Thus, an optimal tanning can be achieved without affecting the state of the cooking in the core unfavorable. Then the surface is crosser when removed, because the tanned surface was not exposed to a long cooking time in a humid environment.

A particular advantage of the invention is that the path from the start to the destination can be achieved by different combinations of cooking mode and browning mode. So, for example browned at the beginning and then cooked or first cooked and then browned. Through the swift and short-term change between tanning and cooking, one or more tanning steps can simply be inserted during the cooking process.

The corresponding changes between tanning mode and cooking mode, for example, stored in an automatic program that can be easily selected by the user. It is also possible that on the control device 101 directly the tanning mode or the cooking mode can be selected.

In one embodiment, it is possible via the operating device 101 to select the ratio of tanning to cooking. For example, a value is selected on a scale, the scale defining the ratio of a tanning effect to a cooking effect. By means of such a preselection, for example, the intensities of tanning and cooking can be selected. The control device 3 then sets the corresponding cooking space temperatures for the tanning mode or the cooking mode and / or performs the necessary changes between cooking mode and tanning mode at certain times. For example, a high oven temperature corresponds to a high intensity and this corresponds, for example, to a high speed when browning or cooking.

About the operating device 101 tanning or cooking can also be selected or switched off. Both functions are started by switching on. When switching off, care is taken to prevent after-browning or post-cooking, and that the tanning or cooking process actually ends when the appliance is switched off.

About the operating device 101 It is also possible to operate tanning and cooking in such a way that a certain, desired path through the browning-cooking state level is run from the start to the final state. For this purpose, an automatic program can be provided with appropriately stored profiles.

For example, the operating device comprises 101 an operating unit or a menu function, which is called browning / cooking. Depending on the setting, a stronger tanning with less cooking or even a stronger tanning with a lower tanning can be set.

For example, the operating device comprises 101 a fader for tanning / cooking. The fade-in control ranges, for example, from pure cooking, through mixed operation cooking and tanning with different proportions to (almost) pure tanning. Due to the rapid cooling or rapid heating, such a crossfading is possible very quickly.

Below 130 ° C essentially a cooking and above 220 ° C is essentially a tanning. If the oven temperature is set to, for example, 140 ° C, then both, mainly cooking and a little browning, in a certain ratio to each other, with overweight during cooking. At 160 ° C to 180 ° C, cooking and tanning are represented with about equal proportions. At 200 ° C, tanning has a preponderance over cooking. At more than 220 ° tanning takes place predominantly.

The flexible movement in the tanning booth level offers many more benefits. For example, in conventional cooking appliances, it is a problem if the desired browning has not yet been achieved with optimally cooked foods. Would you then the cooking space 11 To heat to a suitable temperature for tanning, the food would übergart. With the invention presented here, the browning can be easily reinforced at the end of a cooking process, without the food being cooked over. For this purpose, the temperature required for tanning is set by means of rapid heating and tanned to the desired level.

If it is found in a conventional cooking appliance that at the end of a cooking process, although the desired browning is reached, but the food is still not sufficiently cooked through, no simple corrections are possible. As a rule, when you continue to groat, you will notice an ever-increasing amount of browning, even if the temperature is turned down. The cooking chamber reacts too slowly to the desired temperature change.

With the invention presented here, such a correction is unproblematic and leads to an optimum cooking result. If the browning at the end of a cooking process is optimal, but that the food inside is not yet thoroughly cooked, simply switch to the cooking mode. Rapid cooling reliably prevents further browning. In addition, the further cooking takes place at the lower temperature provided in the cooking mode, so that the desired cooking state is achieved in the core, but the browning state is not further influenced.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

heater

3

control device

4

cooling device

5

opening device

6

aerator

7

sensor device

8th

browning

9

doneness

11

oven

12

heating source

21

oven door

22

heating source

32

top heat

42

under heat

52

Heißluftheizquelle

62

radiant heat

100

oven

101

operating device

102

display

Claims (12)

Cooking appliance (1) with at least one heating device (2) and with at least one cooking chamber (11) which can be heated and closed by at least one cooking chamber door (21) and with at least one control device (3) which is suitable and designed to carry out at least one preselectable operating mode and to control the heating device (2) as a function of the operating mode, characterized in that the control device (3) is suitable and designed with at least one operating mode designed as a browning mode with a cooking chamber temperature of at least 180 ° C and at least one operating mode designed as a cooking mode a cooking chamber temperature of a maximum of 130 ° C and for a change from the cooking mode to the tanning mode with the heater (2) perform a quick heating of the cooking chamber (11) and for a change from the tanning mode in the cooking mode with at least one cooling device (4) Quick cooling of the gar room (11). Cooking appliance (1) after Claim 1 , characterized in that the cooling device (4) comprises at least one opening device (5) for automatically opening the cooking chamber door (21). Cooking appliance (1) according to one of the preceding claims, characterized in that the rapid cooling of the cooking chamber (11) to the cooking chamber temperature for the cooking mode is less than 10 minutes. Cooking appliance (1) according to one of the preceding claims, characterized in that the heating device (2) comprises at least one active in cooking mode heating source (12) and that the heating device (2) has at least one further heating source (22), which for rapid heating of the cooking chamber (11) is switchable. Cooking appliance (1) according to the preceding claim, characterized in that the further heating source (22) comprises at least one hot air heating source (52) and / or at least one radiant heat source (62). Cooking appliance (1) according to one of the preceding claims, characterized in that the rapid heating of the cooking chamber (11) to the oven temperature for the tanning mode is less than 4 minutes. Cooking appliance (1) according to one of the preceding claims, characterized in that the control device (3) is suitable and designed to implement a temperature increase during the tanning mode by rapid heating of the cooking chamber (11). Cooking appliance (1) according to one of the preceding claims, characterized in that the control device (3) is suitable and designed to perform a rapid heating and / or rapid cooling to overcome a temperature difference between the cooking chamber temperature and a setpoint temperature above at least one threshold, wherein the threshold at least 5K. Cooking appliance (1) according to one of the preceding claims, characterized in that at least one cooking chamber temperature can be preselected for the browning mode and / or for the cooking mode. Cooking appliance (1) according to one of the preceding claims, characterized in that the control device (3) is adapted and configured to execute at least one automatic program and in that the automatic program comprises at least one automatic change from the cooking mode to the tanning mode with rapid heating and / or at least one automatic change from the tanning mode to the cooking mode with rapid cooling. Cooking appliance (1) according to one of the preceding claims, characterized in that the automatic program provides at least one rapid cooling below a further cooking temperature and / or to a holding temperature. Method for operating a cooking appliance (1) with at least one heating device (2) and with at least one heated cooking chamber (11) which can be closed by at least one cooking chamber door (21), at least one preselectable operating mode being carried out with at least one control device (3) and the heating device is actuated as a function of the operating mode, characterized in that at least one operating mode designed as a browning mode with a cooking chamber temperature of at least 180 ° C. and at least one operating mode designed as a cooking mode with a cooking chamber temperature of not more than 130 ° C. is carried out with the control device (3) and that for a change from the cooking mode to the browning mode with the heating device (2) a rapid heating of the cooking chamber (11) is carried out and that for a change from the browning mode to the cooking mode with at least one cooling device (4) rapid cooling of the cooking chamber (11 ) becomes.

Images