DE69917525T2 - Process for cooking food in a cooking oven - Google Patents

Description

The The invention relates to a method for cooking food in a common household oven, if necessary in a commercial oven, especially the results This cooking, especially cooking, baking, frying, grilling, to optimize and in parallel the used electrical energy to that necessarily to reduce necessary.

generally known have cooking ovens quite regularly generally an inner muffle, which is arranged inside an outer shell and in which the food to be cooked is used, being the muffle to the outside is open to allow access to its interior and in that to arrange the foods before going through one mounted on the front of the outer shell swiveling door is closed.

Of the Garofen has electrical heating elements inside the muffle, which are mounted on the lower part and / or in the side walls, and possibly other resistors attached to the ceiling of the muffle, which generally have a grill function to grill food or roast.

These resistors for cooking the products, which are arranged in the cavity of the muffle, and also a cleaning measure by pyrolysis on the inner walls to perform this muffle of deposited fats and other remains are with a control device connected to the output power and the electric energy consumed in the furnace depending on from the desired ones cooking processes and the temperatures to be reached.

Tax- and control buttons, usually on the front of the oven on one above the swiveling Door provided Bar are arranged allow the display of the selected Cooking parameters that do not change during cooking, when not the user himself changes it according to his desire or dependent on from the specifications, about he has.

So remains in the ordinary ovens the once indicated cooking temperature set, the heating resistors under Be held until a sensor or the like, the constantly measures the temperature in the muffle, the set value achieved and in this case, a signal that supplies the power interrupts until the temperature drops again the resistors be turned on, and so on, keeping the temperature in the muffle fluctuates around the displayed threshold.

Parallel this may be a turbine or other similar blower device, which generally in the back the muffle is provided to be switched on or off to ever to ensure a static or ventilated cooking process in case of the exhaustion of the gases and moisture generated in the muffle Another fan is concerned, which the smoke and the vapors which originates from the cooking of the foods, by keeping them constantly to the outside environment the outer shell dissipates.

Out WO-A-97/07723 also discloses a commercial oven in which the Heating caused by lamps and non-electrical resistances is to get a quick cooking.

In In this document is a regulation of the delivered to the lamps Performance in dependence from the residual energy stored in the oven to successive ones cooking processes to allow with constant cooking times, without it this residual heat disturbs, which such cooking operations without change the for excludes any time you require.

This usual kind the regulation of the cooking parameters of food in the muffle of a household oven or commercial oven, however, has certain Disadvantages.

Especially is it necessary to achieve good culinary results, that you have about one high heat output, which, in contrast, requires the duration of cooking to be precise program to overheat and especially to avoid too long cooking time, which is disadvantageous for the Appearance and taste of food can be.

As well it is also absolutely necessary to prepare the dishes to be cooked quickly remove from the muffle after the good cooking has been achieved so that the heat stored in the oven do not continue the products over the intended and displayed period of time, with the unused residual heat from then on represents a significant loss of energy.

The The present invention has for its object the results of cooking to significantly improve the quality of food in the oven by These results are much less dependent on the precision of the results made programming of the cooking time, and thereby at the same time a reduction of the total energy consumption is made possible, which is necessary to achieve optimal cooking.

• – daß man einen Ventilator im Fond der Muffel und einen zweiten Ventilator vorsieht, der es ermöglicht, die von den Nahrungsmitteln kommenden Rauchschwaden oder Dämpfe in der Muffel anzusaugen;
• – daß in einer ersten Zeitspanne die Phase des Temperaturanstiegs in ventiliertem Modus mit dem laufenden Ventilator und einer minimalen Abführung von Feuchtigkeit realisiert wird, wobei der zweite Ventilator mit niedriger Leistung angetrieben wird;
• – daß in einer zweiten Zeitspanne das eigentliche Garen (Kochen, Backen oder Braten) bei einer einer ersten Schwelle entsprechenden festen Temperatur vorgenommen wird, wobei man im ventilierten Modus mit oder ohne Veränderung der Feuchtigkeit arbeitet, indem die Geschwindigkeit des zweiten Ventilators gesteuert wird;
• – daß in einer dritten Zeitspanne die Stromversorgung der Widerstände unterbrochen wird, wobei man die Temperatur bis auf eine gegebene Schwelle sinken läßt, was einer sogenannten Wärmerückgewinnungsphase entspricht;
• – und daß in einer sogenannten Garendphase der Ofen bei einer verhältnismäßig tiefen Temperatur gehalten wird, so daß die Nahrungsmittel in der Muffel ohne Gefahr von Verkochen warm gehalten werden.

To accomplish this task, this is used beaten methods for cooking food, which are arranged inside a cooking oven, especially a household oven, which is heated by at least one heating resistor, preferably two or more heating resistors, which are arranged on the floor and / or on the side walls and / or as a grill, which is to divide the total cooking time of the foodstuffs arranged inside the muffle of the oven into a plurality of alternating successive phases, a first time period corresponding to a phase of the temperature rise in the muffle in which the foodstuffs are placed. This method is characterized

• - That one fan in the rear of the muffle and a second fan provides, which makes it possible to suck the coming of the food smoke fumes or vapors in the muffle;
• - That in a first period of time the phase of the temperature rise in ventilated mode is realized with the running fan and a minimum discharge of moisture, wherein the second fan is driven at low power;
• - That in a second period of time, the actual cooking (cooking, baking or roasting) is made at a first threshold corresponding fixed temperature, working in the ventilated mode with or without change in humidity by the speed of the second fan is controlled;
• - That in a third period of time, the power supply of the resistors is interrupted, wherein the temperature is allowed to drop to a given threshold, which corresponds to a so-called heat recovery phase;
• - And that in a so-called Garendphase the oven is kept at a relatively low temperature, so that the food is kept warm in the muffle without risk of boiling.

In a preferred embodiment This method makes the heating resistors independent and complementary to each other but not fed at the same time.

Further Details and advantages of the cooking method according to the invention are explained by the following description of a non-limiting the invention embodiment with reference to the attached Drawing, wherein:

1 is a scheme which indicates how the sequential control of the various functions of the furnace is realized,

2 and 3 are diagrams that explain how the voltage is distributed to the resistances of the floor and grill of the considered furnace.

This in 1 The diagram shown illustrates the principles on which the method according to the invention is based and how it is carried out in a furnace with two resistors.

In this figure, the reference numeral designates 1 a phase of an electrical power supply and the reference numeral 2 the neutral of this power supply, the oven or other similar device having two switches 8th and 9 whose closing the resistors 4 and 5 put under tension, which are respectively provided in the ceiling of the muffle of the oven to obtain a particular grill function, and in the side walls and / or the bottom of this muffle for the normal cooking arranged in this muffle foods are provided.

The desk 10 allows switching on a fan 6 or a turbine, which is generally provided in the back of the muffle, and the switch 11 the switching on of a second fan 7 which is generally referred to as a tangential fan and makes it possible to suck in the muffle the smoke or vapors emitted by the food in the course of their cooking or roasting, these smoke fumes or vapors through the cover of the muffle through a provided in this passage be flowed through and collected in a conduit disposed above the muffle to promote these smoke fumes to the outer environment of the outer shell of the furnace, usually through a discharge slot formed in the front of this outer shell above or in the region of this normally closing pivoting door.

The independent switches 8th . 9 . 10 respectively. 11 According to the invention, elements can be switched on or off at the same time or disconnected by being connected to the phase 1 and the neutral 2 be connected to the power supply.

A programming device 12 makes it possible to operate these various switches according to a sequence according to the method of the invention by ensuring regulation of the temperature inside the muffle or energy recovery at the same time, irrespective of whether the cooking / cooking of the food takes place in static or ventilated mode by causing control of the level of moisture in the muffle, especially by changing the speed of the tangential blower.

In the example considered, the oven is equipped with two resistors, wherein the electric Power of the resistors 4 and 5 can be adjusted, especially on 2500 W for the grill and also 2500 W for the floor.

According to the invention, by using the sequence programmer 12 on the switches 8th to 11 acts to obtain all desired power distributions between the two resistors of the grill and the floor by controlling the respective times during which these resistances are turned on, the diagram of 2 corresponds to a heating gradient where the grill resistance 4 while 80% of the cycle is on, while the soil resistance itself is on only during 20% of the same cycle.

In the diagram of 3 is the resistance 4 during 20% of the cycle and the resistance 5 while 40% of the cycle is turned on.

In all these cases are the two activations as well complementary.

Of the Cooking (such as cooking, beacons, roasts or grilling) will be in following way.

In a first period, which corresponds to the phase of the temperature rise in the muffle for cooking the arranged in this food and in the ventilated mode with the fan on 6 and a minimum discharge of moisture in low-power fan 7 is carried out, the cooking is done with the best use of energy, by the resistors 4 and 5 supplied sequentially and complementarily, as explained with reference to the diagrams above.

In In this first phase can be dispensed preheating, since the temperature rise in the muffle is used to start cooking becomes.

In a second period of time, where the actual cooking process takes place, one can also work in ventilated mode with or without altering the humidity by adjusting the speed of the fan 7 is controlled, this second phase is at a predetermined temperature.

In a third period of time, the resistors are turned off and the temperature is left to a certain threshold below the first temperature fall. This measure, that of a so-called heat recovery phase is preferably with natural convection with a maximum humidity, what a best possible utilization the stored energy in the oven and a substantial improvement of the culinary result allows.

At the End of the cooking process, which necessarily occurs after a heat recovery phase, you can use the oven at a relatively low Keep temperature, keeping food warm in the oven be without danger of cooking. This last phase will be like that preceding at natural Convection realized with maximum humidity.

The three first phases are consecutive and repeated as long as for cooking required, the last phase occurring only after heat recovery.

The Invention allows considerable energy savings of the order of 20% and even even more; the better the oven is insulated.

There the cooking process (cooking, baking, roasting, grilling, etc.) less of the total time applied, allows the invention provides a certain guarantee of the result obtained achieve, with the heat recovery phase especially useful is in the case of roasting meat, where it is with advantage the ordinary Rest periods replaced, which are indispensable for achieving optimal quality is. The baking of pastry and confectionery is also optimized because the heat recovery phase allows, with advantage a softer crumb than with a classical baking to obtain.

The System can be coupled with a programmer to semi-automatic Garmaßnahmen to obtain. The succession of the phases depends on the selected garden type and the duration of each phase from the programmed total time.

It is possible, too, automatic cooking measures perform, depending on the type of garden, the sequence and the temperatures are determined by which enable the achievement of a good culinary result, independently of the preparation in question.

Of course it is the invention is not limited to the above with reference to the accompanying drawings described embodiment limited; it includes on the contrary, all variants. Especially, the process with more as two resistors carried out by alternating the connections of these resistors, to reduce the installed power of the device.

Claims (5)

Process for cooking (such as cooking, baking, frying, grilling) of foodstuffs which are arranged inside a cooking oven, especially a domestic oven, which is heated by at least one heating resistor, preferably two or more heating elements. heaters, which are arranged on the floor and / or on the side walls and / or as a grill, which consists in dividing the total cooking time of the arranged inside the muffle of the oven food into several alternately successive phases, wherein a first period of a phase of Corresponds to temperature rise in the muffle, in which the food is placed, characterized in that - one fan ( 6 ) in the rear of the muffle and a second fan ( 7 ), which makes it possible to suck in the fumes or vapors coming from the food in the muffle; In a first time period, the phase of the temperature rise in ventilated mode with the running fan ( 6 ) and a minimum removal of moisture is realized, wherein the second fan ( 7 ) is driven at low power; - that in a second period of time the actual cooking, such as cooking, baking, frying or grilling, is carried out at a first threshold corresponding fixed temperature, operating in the ventilated mode with or without change in humidity, by adjusting the speed of the second fan ( 7 ) is controlled; - That in a third period of time, the power supply of the resistors is interrupted, wherein the temperature is allowed to drop to a given threshold, which corresponds to a so-called heat recovery phase; - And that in a so-called Garendphase the oven is kept at a relatively low temperature, so that the food is kept warm in the muffle without risk of boiling. Cooking method according to claim 1, characterized in that that the three first phases are carried out successively and repeatedly and that the last phase until a heat recovery phase follows. Method according to claim 1 or 2, characterized that the third and fourth phase in natural convection with a maximum humidity performed become. Method according to one of the preceding claims, characterized characterized in that successive Phases and temperatures, which are independent of the food preparation in question a good culinary result, by the type of cooking are determined to perform automated cooking operations. Method according to one of the preceding claims, characterized characterized in that heating resistors independently and complementary but not fed to each other at the same time.