EP0763694A1 - Method for regulating the temperature of a sensor-controlled cooking unit - Google Patents

Method for regulating the temperature of a sensor-controlled cooking unit Download PDF

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Publication number
EP0763694A1
EP0763694A1 EP96113001A EP96113001A EP0763694A1 EP 0763694 A1 EP0763694 A1 EP 0763694A1 EP 96113001 A EP96113001 A EP 96113001A EP 96113001 A EP96113001 A EP 96113001A EP 0763694 A1 EP0763694 A1 EP 0763694A1
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EP
European Patent Office
Prior art keywords
temperature
setpoint
hotplate
control
temperature control
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Granted
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EP96113001A
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German (de)
French (fr)
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EP0763694B1 (en
Inventor
Katrin Dipl.oec.troph. Brüggemann
Jürgen Dipl.-Ing. Friedrich
Thomas Dipl.-Ing. Siebert (Fh)
Uwe Dipl.-Ing. Has
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BSH Hausgeraete GmbH
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Individual
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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B3/00—Ohmic-resistance heating
    • H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
    • H05B3/74—Non-metallic plates, e.g. vitroceramic, ceramic or glassceramic hobs, also including power or control circuits
    • H05B3/746—Protection, e.g. overheat cutoff, hot plate indicator
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/10—Tops, e.g. hot plates; Rings
    • F24C15/102—Tops, e.g. hot plates; Rings electrically heated
    • F24C15/106—Tops, e.g. hot plates; Rings electrically heated electric circuits

Definitions

  • the invention relates to a method for temperature control for a sensor-controlled cooking unit, consisting of a cooking device, sensors and hob, for example a glass ceramic hob, wherein both the hob and the cooking device can contain sensor-specific configurations.
  • the object of the invention is therefore to measure the temperature of cookware in cookware on troughs by an infrared sensor without contact, the signals of this sensor being guided to a controller by which the temperature of the cooked goods is to be guided as precisely as possible to a setpoint and to be kept there.
  • FIGS. 1, 2 show both the starting process and the stopping process of the control in the case of conventional control and almost ideal control.
  • the controller estimates a first target temperature from the difference between the start value and the setpoint, up to which the cookware is heated without the heating of the hotplate being cycled. This enables the fastest possible heating.
  • the hotplate is switched off. Due to a possible heat capacity of the hotplate, the temperature of the cookware can be reheated for a short time and rise somewhat, the temperature of the cookware thus approaching the actual target temperature of the cookware.
  • the controller which is equipped with intelligence, can be switched over by experimentally determined times to switch off the hotplate after the start-up process be on operation heating the setpoint.
  • the holding process of the setpoint is made up of two sections. This is particularly important if the temperature of the food has to be kept relatively constant over a long period of time.
  • the control device switches to the holding process I.
  • the setpoint is held by simply comparing the temperatures T setpoint and T actual with corresponding switching of the control device with respect to the heating device of the hotplate.
  • the control system can also intelligently take the on and off times for switching cycles of the hotplate heating into account, which defines the current energy consumption of the cookware. As a result, the holding process I can be further optimized.
  • the minimum on and off times of the hotplate are determined, and the holding process II is initiated. From now on, the controller will automatically cycle with the previously determined switching times. If the temperature of the food drifts, the switching times are corrected so that the on and off times of the hotplate remain minimal.
  • the strict program sequence sequences of a regulation consisting of the starting process, the stopping process I and the stopping process II, are defined. 3, the following step, which the control takes in the control process, 32 can be seen via the start of the control 31, namely firstly estimating the first target temperature and secondly switching on the hotplate. This happens in the start-up process.
  • control determines that the desired target temperature has been reached, it switches off the hotplate in step 34 and waits on a settling of the temperature of the food.
  • the target temperature is reached if the position is negated, the hotplate continues to be operated until the target temperature of the food to be cooked is reached.
  • the evaluation of the actual temperature to the target temperature after the transient process follows. If the actual temperature has already exceeded the target temperature, the comparison temperature check carried out in step 35 leads to the switching off of the hotplate and registration of the necessary switching time. If the actual temperature has not yet reached the target temperature, the hotplate remains switched on and the necessary switch-on time until the target temperature is reached is registered by the intelligent control.
  • This step 36 leads to the fact that in the control step 37 the hotplate is constantly clocked with the switching times determined, the switching times having to be corrected continuously if necessary.
  • a target value table is created by cookbook software, which can be seen in Fig. 4.
  • the gladly practiced Deep frying for example when making french fries, lies between the target temperature of 180 ° C and 200 ° C.
  • control according to the invention are, in particular, that by dividing the control process into a start-up towards the setpoint and the stages of maintaining the setpoint of the temperature, overshoots and undershoots can be kept within tolerable limits, possibly effectively avoided. This is important for cooking processes, as it is particularly overshoots that cause the food to burn, boil and boil over.
  • the division of the holding process in the form shown in FIG. 4 allows the temperature setpoint T Soll to be controlled with a minimum possible control amplitude.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Ceramic Engineering (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The method involves detecting an actual temperature value of the stove, and forming a difference between a desired temperature and the actual temperature value. The difference is used to approach the targeted temperature during an initial phase, and the process switches into a hold phase when that temperature is reached. The hold phase performs a step-wise optimization of the temperature control though a comparison of the actual and the desired temperature.

Description

Die Erfindung bezieht sich auf ein Verfahren zur Temperaturregelung für eine sensorgesteuerte Garungseinheit, bestehend aus Gargerät, Sensorik und Kochfeld, beispielsweise Glaskeramik-Kochfeld, wobei sowohl das Kochfeld als auch das Gargerät sensorspezifische Ausgestaltungen enthalten kann.The invention relates to a method for temperature control for a sensor-controlled cooking unit, consisting of a cooking device, sensors and hob, for example a glass ceramic hob, wherein both the hob and the cooking device can contain sensor-specific configurations.

Es ist üblich, die Wärmezufuhr in Gargeräten zur Erwärmung von Gütern in Abhängigkeit einer zu erreichenden Mindesttemperatur zu regeln. Insbesondere sind für Haushaltsgeräte einfache Zweipunktregler im Gebrauch, wobei die Erwärmung der Gargüter nicht immer optimierbar ist. Es ist daher bekannt, die Wärmezuführung für Gargeräte durch Temperatursensoren zu überwachen und zu steuern. Es ist zudem bekannt, auf Kochmulden plazierte Kochgeschirre durch Infrarotsensoren temperaturmäßig zu überwachen und zu regeln. Konventionelle Lösungen des Regelproblems, gemäß derer die Leistungszufuhr zur geregelten Kochstelle abgeschaltet wird, wenn die Ist- temperatur die Solltemperatur erreicht oder überschreitet, gehören zum Stand der Technik. Diese konventionellen Regelsysteme neigen besonders beim Anfahren bzw. Erreichen des Sollwertes zu mehr oder weniger starkem Über- und Unterschwingern des Sollwertes der Erwärmungsendtemperatur. Durch dieses Verhalten ist es schwierig, mit einem konventionellen Regler beispielsweise Milch, gebundene Suppen, Gulasch, Eintöpfe aller Art und weitere den vorgenannten Speisen entsprechende Gerichte in einem kalten Kochgeschirr durch Erwärmen auf Kochmulden auf eine Solltemperatur zu bringen, ohne daß dabei aufgrund des ersten Überschwingers das Kochgut im Kochgeschirr ansetzt und möglicherweise auch anbrennt.It is common to regulate the heat supply in cooking devices for heating goods depending on a minimum temperature to be reached. In particular, simple two-point controllers are used for household appliances, and the heating of the food to be cooked cannot always be optimized. It is therefore known to monitor and control the heat supply for cooking devices by means of temperature sensors. It is also known to monitor and regulate cookware placed on cooktops by means of infrared sensors. Conventional solutions to the control problem, according to which the power supply Switching off to the controlled hotplate when the actual temperature reaches or exceeds the set temperature is part of the state of the art. These conventional control systems tend to overshoot and undershoot the setpoint of the final heating temperature to a greater or lesser extent, especially when starting up or reaching the setpoint. This behavior makes it difficult to bring, for example, milk, bound soups, goulash, stews of all kinds and other dishes corresponding to the above-mentioned dishes in a cold cookware by heating them to a set temperature with a conventional controller, without this due to the first overshoot the cookware starts in the cookware and may also burn.

Aufgabe der Erfindung ist es daher, die Temperatur von Kochgut in Kochgeschirr auf Mulden durch einen Infrarotsensor berührungslos zu messen, wobei die Signale dieses Sensors zu einem Regler geführt werden, durch den die Kochguttemperatur möglichst genau zu einem Sollwert geführt und dort gehalten werden soll.The object of the invention is therefore to measure the temperature of cookware in cookware on troughs by an infrared sensor without contact, the signals of this sensor being guided to a controller by which the temperature of the cooked goods is to be guided as precisely as possible to a setpoint and to be kept there.

Erfindungsgemäß ist die Aufgabe dadurch gelöst, daß das Temperaturregelungsverfahren aus einem Anfahrvorgang und einem Haltevorgang, bezogen auf den jeweils zu erreichenden Temperatur-Sollwert, besteht, wobei das Anfahren des Sollwertes aus der Differenz von Sollwert und Start-Wert mit einer ersten Zieltemperatur folgt und in den Haltevorgang des Soll-Wertes überleitet, wobei der Haltevorgang durch Soll-Ist-Wertvergleich der Garguttemperaturen schrittweise optimiert wird. Andere vorteilhafte Lösungsvarianten sind den Unteransprüchen entnehmbar. Ein Ausführungsbeispiel der Erfindung ist im folgenden anhand der Zeichnungen näher beschrieben. Es zeigt:

Fig.1
einen Regelungsverlauf bei relativ konventioneller Regelung im Diagramm,
Fig.2
einen Regelungsverlauf bei idealer Regelung im Diagramm,
Fig.3
ein spezielles Ablaufprogramm für die Temperaturregelung und
Fig.4
eine Sollwertvorgabe für verschiedene Garverfahren.
According to the invention, the object is achieved in that the temperature control method consists of a start-up process and a stop process, based on the temperature setpoint to be achieved in each case, the start-up of the setpoint follows from the difference between the setpoint and the start value with a first target temperature and in transfers the holding process of the target value, the holding process being gradually optimized by comparing the target and actual value of the food temperatures. Other advantageous solution variants can be found in the subclaims. An embodiment of the invention is described in more detail below with reference to the drawings. It shows:
Fig. 1
a course of regulation with relatively conventional regulation in the diagram,
Fig. 2
a course of regulation with ideal regulation in the diagram,
Fig. 3
a special sequence program for temperature control and
Fig. 4
a setpoint for different cooking methods.

Aus den Figuren 1, 2 sind sowohl der Anfahrvorgang als auch der Haltevorgang der Regelung im Falle konventioneller Regelung und nahezu idealer Regelung erkennbar. Zu Beginn des Anfahrens des Sollwertes schätzt der Regler aus der Differenz des Startwertes und des Sollwertes eine erste Zieltemperatur ab, bis zu der das Kochgeschirr aufgeheizt wird, ohne daß die Heizung der Kochstelle getaktet wird. Damit wird ein schnellstmögliches Aufheizen erreicht. Ist die erste Zieltemperatur erreicht, wird die Kochstelle abgeschaltet. Aufgrund einer möglichen Wärmekapazität der Kochstelle kann die Temperatur des Kochgeschirres kurze Zeit nachgeheizt werden und etwas ansteigen, wobei sich die Temperatur des Kochgeschirrs so der eigentlichen Solltemperatur des Kochgeschirrs nähert. Der Regler, der mit Intelligenz ausgestattet ist, kann durch experimentell bestimmte Zeiten zum Abschalten der Kochstelle nach dem Anfahrvorgang umgeschaltet werden, auf den Betrieb Heizen des Sollwertes.FIGS. 1, 2 show both the starting process and the stopping process of the control in the case of conventional control and almost ideal control. At the beginning of the approach to the setpoint, the controller estimates a first target temperature from the difference between the start value and the setpoint, up to which the cookware is heated without the heating of the hotplate being cycled. This enables the fastest possible heating. When the first target temperature is reached, the hotplate is switched off. Due to a possible heat capacity of the hotplate, the temperature of the cookware can be reheated for a short time and rise somewhat, the temperature of the cookware thus approaching the actual target temperature of the cookware. The controller, which is equipped with intelligence, can be switched over by experimentally determined times to switch off the hotplate after the start-up process be on operation heating the setpoint.

Der Haltevorgang des Sollwertes setzt sich zusammen aus zwei Abschnitten. Dies ist besonders dann wichtig, wenn die Temperatur des Kochgutes über lange Zeit relativ konstant gehalten werden muß. Zunächst wird auf den Haltevorgang I durch die Regeleinrichtung umgeschaltet. Mit Hilfe des Haltevorganges I geschieht das Halten des Sollwertes durch einfaches Vergleichen der Temperaturen TSoll und TIst mit entsprechendem Schalten der Regeleinrichtung bezüglich der Heizeinrichtung der Kochstelle. Die Regelung kann auch Ein- und Auszeiten für Schaltzyklen der Kochstellenheizung intelligent berücksichtigen, womit der aktuelle Energiebedarf des Kochgeschirres definiert ist. Dadurch kann der Haltevorgang I weiterhin optimiert werden. Auf der Basis des Haltevorganges I werden unter Beachtung der zulässigen Flicker- und Knackraten, die durch die Belastungsgrenzen des Versorgungsnetzes bestimmt sind, die minimalen Ein- und Auszeiten der Kochstelle bestimmt, und der Haltevorgang II eingeleitet. Ab jetzt taktet der Regler von sich aus mit den zuvor ermittelten Schaltzeiten. Wenn die Temperatur des Kochgutes abdriftet, dann werden die Schaltzeiten so korrigiert, daß die Ein- bzw. Auszeiten der Kochstelle minimal bleiben. Gemäß Fig.3 sind die strengen Programmablauffolgen einer Regelung, bestehend aus dem Anfahrvorgang, dem Haltevorgang I und dem Haltevorgang II festgelegt. Fig.3 entnehmbar ist über den Start der Regelung 31 der nachfolgende Schritt, den die Regelung im Regelverfahren geht, 32, nämlich erstens Schätzen der ersten Zieltemperatur, zweitens Einschalten der Kochstelle. Dieses geschieht im Anfahrvorgang. Stellt die Regelung fest, daß die angestrebte Zieltemperatur erreicht ist, so schaltet sie im Schritt 34 die Kochstelle aus und wartet auf ein Einschwingen der Temperatur des Gargutes. Im Schritt 33 wird mit Verneinung der Position Zieltemperatur erreicht, die Kochstelle weiterbetrieben, solange, bis die Zieltemperatur des Gargutes erreicht ist. Nach Abarbeitung des Verfahrensschrittes 34 gemäß Fig.3 folgt die nach dem Einschwingvorgang vergleichende Auswertung von Isttemperatur zu Solltemperatur. Die im Schritt 35 so erfolgte Vergleichstemperaturkontrolle führt im Fall, daß die Isttemperatur die Solltemperatur bereits überschritten hat, zum Ausschalten der Kochstelle und Registrieren der notwenigen Schaltzeit. Hat die Isttemperatur die Solltemperatur noch nicht erreicht, dann bleibt die Kochstelle eingeschalten und die notwendige Einschaltzeit bis zum Erreichen der Solltemperatur wird von der intelligenten Regelung registriert. Das führt schließlich dazu, daß die Regelung minimale Schaltzeiten bestimmt hat, mit deren Hilfe künftige Prozesse der gleichen Art ad hoc bearbeitet werden können. Dieser Schritt 36 führt dazu, daß im Reglerschritt 37 die Kochstelle mit den ermittelten Schaltzeiten ständig getaktet wird, wobei die Schaltzeiten falls notwendig, weiterhin laufend korrigiert werden müssen.The holding process of the setpoint is made up of two sections. This is particularly important if the temperature of the food has to be kept relatively constant over a long period of time. First, the control device switches to the holding process I. With the aid of the holding process I, the setpoint is held by simply comparing the temperatures T setpoint and T actual with corresponding switching of the control device with respect to the heating device of the hotplate. The control system can also intelligently take the on and off times for switching cycles of the hotplate heating into account, which defines the current energy consumption of the cookware. As a result, the holding process I can be further optimized. On the basis of the holding process I, taking into account the permissible flicker and cracking rates, which are determined by the load limits of the supply network, the minimum on and off times of the hotplate are determined, and the holding process II is initiated. From now on, the controller will automatically cycle with the previously determined switching times. If the temperature of the food drifts, the switching times are corrected so that the on and off times of the hotplate remain minimal. According to FIG. 3, the strict program sequence sequences of a regulation, consisting of the starting process, the stopping process I and the stopping process II, are defined. 3, the following step, which the control takes in the control process, 32 can be seen via the start of the control 31, namely firstly estimating the first target temperature and secondly switching on the hotplate. This happens in the start-up process. If the control determines that the desired target temperature has been reached, it switches off the hotplate in step 34 and waits on a settling of the temperature of the food. In step 33 the target temperature is reached if the position is negated, the hotplate continues to be operated until the target temperature of the food to be cooked is reached. After processing step 34 according to FIG. 3, the evaluation of the actual temperature to the target temperature after the transient process follows. If the actual temperature has already exceeded the target temperature, the comparison temperature check carried out in step 35 leads to the switching off of the hotplate and registration of the necessary switching time. If the actual temperature has not yet reached the target temperature, the hotplate remains switched on and the necessary switch-on time until the target temperature is reached is registered by the intelligent control. This ultimately leads to the fact that the regulation has determined minimal switching times, with the help of which future processes of the same kind can be processed ad hoc. This step 36 leads to the fact that in the control step 37 the hotplate is constantly clocked with the switching times determined, the switching times having to be corrected continuously if necessary.

Um Anhaltspunkte für die Sollwerte verschiedener Garungsprozesse zu gewinnen, ist durch Kochbuchsoftware eine Sollwerttabelle erstellt, die aus Fig.4 ersichtlich ist. Man erkennt Sollwerte für Erwärmungsvorgänge, die zwischen 60°C und 80°C im allgemeinen liegen, Sollwerte für sogenanntes Garziehen, die unterhalb der 100°-Temperaturgrenze von 90° an positioniert sind und weitere spezielle Sollwertangaben für unterschiedliche Garverfahren. So wird für Dampfkochtöpfe und Dampfgaren in zwei typischen Temperaturintervallen gearbeitet, einmal von 105° an und einmal ab 115°C. Das gern ausgeübte Fritieren, beispielsweise beim Herstellen von pommes frites, liegt zwischen Solltemperaturvorgaben von 180° C und 200° C.In order to obtain reference points for the target values of different cooking processes, a target value table is created by cookbook software, which can be seen in Fig. 4. You can see setpoints for heating processes that generally lie between 60 ° C and 80 ° C, setpoints for so-called cooking, which are positioned below the 100 ° temperature limit of 90 ° and other special setpoint values for different cooking processes. So for pressure cookers and steam cooking, two typical temperature intervals are used, one from 105 ° C and one from 115 ° C. The gladly practiced Deep frying, for example when making french fries, lies between the target temperature of 180 ° C and 200 ° C.

Vorteile der erfindungsgemäßen Regelung liegen besonders darin, daß durch die Aufteilung des Regelvorganges in ein Anfahren zum Sollwert hin und den Etappen des Haltens des Sollwertes der Temperatur Überschwinger und Unterschwinger in erträglichen Grenzen gehalten, gegebenenfalls wirksam vermieden können. Dies ist insofern für Kochvorgänge von Bedeutung, als es insbesondere Überschwinger sind, die ein Anbrennen, Verkochen und Überkochen des Gargutes zur Folge haben. Die Aufteilung des Haltevorganges in der oben dargestellten Form gemäß Fig.4 gestattet eine Regelung des Temperatur-Sollwertes TSoll mit einer minimal möglichen Regelamplitude.Advantages of the control according to the invention are, in particular, that by dividing the control process into a start-up towards the setpoint and the stages of maintaining the setpoint of the temperature, overshoots and undershoots can be kept within tolerable limits, possibly effectively avoided. This is important for cooking processes, as it is particularly overshoots that cause the food to burn, boil and boil over. The division of the holding process in the form shown in FIG. 4 allows the temperature setpoint T Soll to be controlled with a minimum possible control amplitude.

Claims (5)

Verfahren zur Temperaturregelung für eine sensorgesteuerte Garungseinheit, bestehend aus Gargerät, Sensorik und Kochfeld, beispielsweise Glaskeramik-Kochfeld, wobei sowohl das Kochfeld als auch das Gargerät sensorspezifische Ausgestaltungen enthalten kann, dadurch gekennzeichnet, daß das Temperaturregelungsverfahren aus einem Anfahrvorgang und einem Haltevorgang, bezogen auf den jeweils zu erreichenden Temperatursollwert, besteht, wobei das Anfahren des Temperatursollwertes aus der Differenz von Temperatursollwert und Temperaturstartwert mit einer ersten Zieltemperatur erfolgt und in den Haltevorgang für das Temperaturverhalten des Sollwertes überleitet, wobei der Temperaturhaltevorgang durch einen Soll-Ist-Wertvergleich der Garguttemperaturen schrittweise optimiert wird.Method for temperature control for a sensor-controlled cooking unit, consisting of a cooking device, sensors and hob, for example a glass ceramic hob, wherein both the hob and the cooking device can contain sensor-specific configurations, characterized in that the temperature control method consists of a starting process and a holding process, based on the temperature setpoint to be reached in each case, the approaching of the temperature setpoint taking place from the difference between the temperature setpoint and the temperature start value taking place with a first target temperature and being transferred to the holding process for the temperature behavior of the setpoint, the temperature holding process being gradually optimized by a setpoint / actual value comparison of the food product temperatures . Verfahren zur Temperaturregelung nach Anspruch 1, dadurch gekennzeichnet, daß die Kochstelle im ersten Anfahrvorgang ungetaktet betrieben wird.Method for temperature control according to claim 1, characterized in that the hotplate is operated without clocking in the first start-up process. Verfahren zur Temperaturregelung nach Anspruch 1, dadurch gekennzeichnet, daß der Temperaturhaltevorgang in zwei Etappen erfolgt.Method for temperature control according to claim 1, characterized in that the temperature maintenance process takes place in two stages. Verfahren zur Temperaturregelung nach Anspruch 1, dadurch gekennzeichnet, daß im Temperaturhaltevorgang 1 die Regelung das Halten des Sollwertes dadurch realisiert, daß sie einen Vergleich von Soll- und Isttemperatur mit dem Schalten der Kochstelle kombiniert.Method for temperature control according to claim 1, characterized in that in the temperature holding process 1 the control realizes the holding of the setpoint by comparing the setpoint and actual temperature combined with switching the hotplate. Verfahren zur Temperaturregelung nach Anspruch 1, dadurch gekennzeichnet, daß beim Temperaturhaltevorgang 2 die Regelung mit bereits ermittelten Schaltzeiten die Heizleistung taktet.Method for temperature control according to claim 1, characterized in that in the temperature maintenance process 2 the control cycles the heating power with switching times which have already been determined.
EP96113001A 1995-09-13 1996-08-09 Method for regulating the temperature of a sensor-controlled cooking unit Expired - Lifetime EP0763694B1 (en)

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DE19533971 1995-09-13
DE19533971A DE19533971A1 (en) 1995-09-13 1995-09-13 Temperature control method for a sensor controlled cooking unit

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EP0763694A1 true EP0763694A1 (en) 1997-03-19
EP0763694B1 EP0763694B1 (en) 2000-10-18

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FR2778814A1 (en) * 1998-05-13 1999-11-19 Bsh Bosch Siemens Hausgeraete PROBE-CONTROLLED COOKING UNIT WITH A SELF-CALIBRATION SYSTEM

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Publication number Priority date Publication date Assignee Title
DE19813550A1 (en) * 1998-03-27 1999-09-30 Ego Elektro Geraetebau Gmbh Method for operating an electric heating device
FR2778814A1 (en) * 1998-05-13 1999-11-19 Bsh Bosch Siemens Hausgeraete PROBE-CONTROLLED COOKING UNIT WITH A SELF-CALIBRATION SYSTEM

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DE59606018D1 (en) 2000-11-23
ES2153067T3 (en) 2001-02-16
EP0763694B1 (en) 2000-10-18
DE19533971A1 (en) 1997-03-20

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