EP0950861B1 - Method of cooking food in an oven - Google Patents
Method of cooking food in an oven Download PDFInfo
- Publication number
- EP0950861B1 EP0950861B1 EP19990400712 EP99400712A EP0950861B1 EP 0950861 B1 EP0950861 B1 EP 0950861B1 EP 19990400712 EP19990400712 EP 19990400712 EP 99400712 A EP99400712 A EP 99400712A EP 0950861 B1 EP0950861 B1 EP 0950861B1
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- Prior art keywords
- muffle
- fan
- baking
- oven
- phase
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 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
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
Definitions
- the present invention relates to a method of cooking food in a domestic oven, if applicable appropriate in an industrial oven, especially for to optimize the results of this cooking and, at the same time, reduce the energy to the bare minimum electric used.
- baking ovens generally include the more generally, an internal muffle housed inside a external enclosure and in which food is placed to be cooked, this muffle being open towards the outside to allow access to its internal cavity and arrange in this food before it is closed by a pivoting door, mounted on the front of the enclosure external.
- the oven has resistances inside the muffle electric heaters, mounted at the bottom and / or in its side walls and if necessary other resistors attached to the muffle ceiling, generally providing a grill function for roasting Food.
- Control and adjustment buttons usually arranged on the front face of the oven on a strip provided above of the pivoting door, allow to display the selected cooking parameters, which do not change as during this cooking if the user does not modify them not himself, at his discretion or based on data from cooking available.
- the cooking temperature once displayed remains fixed, the heating resistors being kept energized until a sensor or analog, which continuously measures the temperature in the muffle, reaches the set point, in which case it provides a signal that cuts off the power until the temperature decreasing, the resistances are again powered and so on the temperature in the flask fluctuating around the displayed threshold.
- a turbine or other device similar ventilation may or may not be ordered to ensure a static or ventilated cooking as appropriate, evacuation gases and moisture produced in the muffle being provided by another fan which sucks the fumes and vapors from cooking, by permanently rejecting to the outside of the enclosure.
- the present invention aims to improve very significantly the results of cooking food in the oven, making these results far less dependent on the precision of the programming carried out cooking time, while reducing the overall consumption of energy required to obtaining optimal cooking.
- reference 1 designates a phase of the power supply and reference 2 the neutral of this power supply, the oven or similar device comprising two switches 8 and 9, the closure of which performs electrical powering of resistors 4 and 5, respectively provided in the muffle ceiling of the oven to perform a grill function in particular, and in the side walls and / or the bottom of this muffle to normal cooking of the food placed in this muffle.
- the switch 10 allows the energization of a fan 6 or a turbine, generally provided in the bottom of the muffle and the switch 11, putting under voltage of a second fan 7, generally designated under the term tangential, allowing to aspire into the muffles fumes or vapors from food to during their cooking, these fumes or vapors passing through the muffle's ceiling through a passage provided in this to be collected in a conduit arranged above of the muffle, in order to repel this smoke towards the outside of the oven enclosure, usually through a discharge slot in the front of this enclosure, above or to the right of the door swivel which normally closes the latter.
- Independent switches, respectively 8, 9, 10 and 11, according to the invention allow control individually or simultaneously the tensioning of elements, connecting them between phase 1 and neutral 2 of the food.
- a programming device 12 enables these different switches according to a sequence performed in accordance with the process of the invention, ensuring a temperature regulation inside the muffle or energy recovery, this at the same time as the food is cooked in static mode, or in ventilated mode, by allowing the rate to be controlled humidity in the muffle, in particular by modifying the tangential fan speed.
- the oven is equipped with two resistors, the electrical power of resistors 4 and 5 can be adjusted, especially to 2500 Watts for the grill and also 2500 Watts for the sole.
- the resistance 4 is energized during 20% of the cycle and resistance 5 during 40%. In all cases, the two commands are at most complementary.
- the cooking process is then carried out in the manner next.
- preheating can be removed, the rise in temperature in the muffle being used to start cooking.
- the first three phases are implemented in a way successive and repetitive as long as necessary to cooking, the last phase occurring only after a recovery.
- the invention makes it possible to obtain significant gains in energy consumption, around 20% or even more, the better the better the oven isolated.
- Cooking is less dependent on the total time used, the invention provides a certain guarantee of result obtained, the recovery phase being particularly useful in the case of cooking meats where it advantageously replaces the period of usual rest, essential for obtaining quality optimal. Baking pastries is also optimized, the recovery phase making it possible to obtain more softness than with conventional cooking.
- the system can be coupled with a programmer, to obtain semi-automatic cooking.
- the sequences of phases then depend on the type of cooking selected, and the duration of each phase of the total programmed time.
- the invention is not limited not to the embodiment more specifically described above with reference to the accompanying drawings; she in on the contrary embraces all variants.
- the method can be implemented with a number of resistors greater than two, alternating controls of these resistors to reduce the power installed from the device.
Description
La présente invention est relative à un procédé de cuisson d'aliments dans un four domestique, le cas échéant dans un four industriel, en vue notamment d'optimiser les résultats de cette cuisson et, parallèlement, de réduire au strict nécessaire l'énergie électrique utilisée.The present invention relates to a method of cooking food in a domestic oven, if applicable appropriate in an industrial oven, especially for to optimize the results of this cooking and, at the same time, reduce the energy to the bare minimum electric used.
On sait que les fours de cuisson comportent en règle la plus générale, un moufle interne logé à l'intérieur d'une enceinte externe et dans lequel sont placés les aliments à cuire, ce moufle étant ouvert vers l'extérieur pour permettre l'accès à sa cavité interne et disposer dans celle-ci les aliments avant qu'elle ne soit fermée par une porte pivotante, montée en face avant de l'enceinte externe.We know that baking ovens generally include the more generally, an internal muffle housed inside a external enclosure and in which food is placed to be cooked, this muffle being open towards the outside to allow access to its internal cavity and arrange in this food before it is closed by a pivoting door, mounted on the front of the enclosure external.
Le four comporte à l'intérieur du moufle des résistances électriques de chauffage, montées à sa partie inférieure et/ou dans ses parois latérales et le cas échéant d'autres résistances fixées au plafond du moufle, assurant généralement une fonction de grill pour rôtir les aliments.The oven has resistances inside the muffle electric heaters, mounted at the bottom and / or in its side walls and if necessary other resistors attached to the muffle ceiling, generally providing a grill function for roasting Food.
Ces résistances pour la cuisson des produits mis en place dans la cavité du moufle, voire pour réaliser une opération de nettoyage par pyrolyse des graisses et autres résidus déposés sur les parois internes de ce moufle, sont réunies à un dispositif de commande qui règle la puissance débitée et l'énergie électrique consommée dans le four, en fonction des allures de cuisson souhaitées et des températures à atteindre.These resistances for cooking the products put in place in the muffle cavity, or even to achieve a cleaning operation by grease pyrolysis and other residues deposited on the internal walls of this muffle, are joined to a control device which regulates power output and electrical energy consumed in the oven, depending on the paces of desired cooking temperatures to be reached.
Des boutons de commande et de réglage, usuellement disposés en face avant du four sur un bandeau prévu au-dessus de la porte pivotante, permettent d'afficher les paramètres de cuisson choisis, qui n'évoluent pas au cours de cette cuisson si l'utilisateur ne les modifie pas lui-même, à son gré ou en fonction de données de cuisson dont il dispose.Control and adjustment buttons, usually arranged on the front face of the oven on a strip provided above of the pivoting door, allow to display the selected cooking parameters, which do not change as during this cooking if the user does not modify them not himself, at his discretion or based on data from cooking available.
Ainsi, dans les fours usuels, la température de cuisson une fois affichée reste fixe, les résistances de chauffe étant maintenues sous tension jusqu'à ce qu'un capteur ou analogue, qui mesure en permanence la température dans le moufle, atteigne la consigne fixée, auquel cas il fournit un signal qui coupe l'alimentation jusqu'à ce que, la température s'abaissant, les résistances soient à nouveau alimentées et ainsi de suite, la température dans le moufle fluctuant autour du seuil affiché.Thus, in conventional ovens, the cooking temperature once displayed remains fixed, the heating resistors being kept energized until a sensor or analog, which continuously measures the temperature in the muffle, reaches the set point, in which case it provides a signal that cuts off the power until the temperature decreasing, the resistances are again powered and so on the temperature in the flask fluctuating around the displayed threshold.
Parallèlement, une turbine ou un autre dispositif de ventilation similaire, prévu généralement dans le fond du moufle, peut ou non être commandé pour assurer un mode de cuisson statique ou ventilé selon le cas, l'évacuation des gaz et de l'humidité produite dans le moufle étant assurée par un autre ventilateur qui aspire les fumées et les vapeurs provenant de la cuisson des aliments, en les rejetant en permanence vers l'extérieur de l'enceinte.At the same time, a turbine or other device similar ventilation, generally provided at the bottom of the muffle, may or may not be ordered to ensure a static or ventilated cooking as appropriate, evacuation gases and moisture produced in the muffle being provided by another fan which sucks the fumes and vapors from cooking, by permanently rejecting to the outside of the enclosure.
On connaít également, par la WO-A-97/07723, un four industriel dans lequel le chauffage est réalisé par des lampes et non par des résistances électriques, pour obtenir une cuisson rapide. We also know, from WO-A-97/07723, an oven industrial in which the heating is carried out by lamps and not by electric resistors, for get quick cooking.
Dans ce document, on prévoit une régulation de la puissance délivrée aux lampes en fonction de l'énergie résiduelle emmagasinée dans le four afin de permettre d'obtenir des cuissons successives avec temps de cuisson constant, sans être gêné par cette chaleur résiduelle qui interdit de telles cuissons sans modification du temps nécessaire pour chacune d'elles.In this document, regulation of the power delivered to lamps as a function of energy residual stored in the oven to allow to obtain successive cooking with cooking time constant, without being bothered by this residual heat which forbidden such cooking without modification of the time necessary for each of them.
Ce type de contrôle usuel des paramètres de la cuisson des aliments dans le moufle d'un four domestique ou industriel, présente cependant certains inconvénients.This type of usual control of cooking parameters food in the muffle of a domestic oven or industrial, however, has certain drawbacks.
Notamment, pour obtenir de bons résultats culinaires, il est nécessaire de disposer d'une puissance de chauffe élevée, ce qui, a contrario, nécessite de programmer la durée de cuisson avec précision, pour éviter une surchauffe et surtout une cuisson trop prolongée, pouvant être néfaste à l'aspect et au goût des aliments.In particular, to obtain good culinary results, it it is necessary to have a heating power high, which, conversely, requires programming the cooking time precisely, to avoid overheating and especially overly prolonged cooking, which can be harmful to the appearance and taste of food.
De même, il est également indispensable de retirer rapidement les préparations à cuire hors du moufle, une fois la bonne cuisson achevée afin que la chaleur accumulée dans le four ne continue à cuire les produits au-delà de la durée prévue et affichée, la chaleur résiduelle non utilisée représentant dès lors une perte notable d'énergie.Similarly, it is also essential to remove quickly the preparations to be cooked out of the muffle, a once the correct cooking is completed so that the heat accumulated in the oven does not continue to cook the products beyond the planned and displayed duration, the heat unused residue therefore representing a loss notable energy.
La présente invention a pour but d'améliorer très sensiblement les résultats de la cuisson des aliments dans le four, en rendant ces résultats largement moins dépendants de la précision de la programmation effectuée du temps de cuisson, tout en permettant de réduire la consommation globale de l'énergie nécessaire à l'obtention d'une cuisson optimale.The present invention aims to improve very significantly the results of cooking food in the oven, making these results far less dependent on the precision of the programming carried out cooking time, while reducing the overall consumption of energy required to obtaining optimal cooking.
A cet effet, le procédé considéré, pour la cuisson d'aliments disposés à l'intérieur d'un four, notamment d'un four domestique chauffé à l'aide d'au moins résistance électrique, de préférence par deux résistances ou plus, de sole et/ou de paroi latérale, et/ou de grill, consiste à scinder la durée totale de la cuisson des éléments disposés à l'intérieur du moufle du four en alternant plusieurs phases successives, comprenant un premier temps correspondant à une phase de montée en température dans le moufle, les aliments étant placés dans celui-ci, et se caractérise en ce :
- qu'on prévoit un ventilateur dans le fond du moufle et un second ventilateur permettant d'aspirer, dans le moufle, les fumées ou vapeurs provenant des aliments ;
- que dans un premier temps la phase de montée en température est réalisée en mode ventilé avec le ventilateur en route, et une évacuation minimale de l'humidité, le second ventilateur entraíné à bas régime ;
- que dans un second temps, on effectue la cuisson proprement dite, à température fixe correspondant à un premier seuil, on agit en mode ventilé, avec ou sans variation d'humidité en contrôlant la vitesse du second ventilateur ;
- que dans un troisième temps on coupe l'alimentation des résistances en laissant la température décroítre jusqu'à un seuil donné, ce qui correspond à une phase dite de récupération ;
- et que dans une dernière phase de fin de cuisson, le four est maintenu à une température relativement basse telle que les aliments dans le moufle sont conservés au chaud sans risque de surcuisson. Dans un mode de mise en oeuvre préféré du procédé, les résistances de chauffage sont alimentées indépendamment et complémentairement l'une de l'autre, mais non simultanément.
- that a fan is provided in the bottom of the muffle and a second fan for sucking, in the muffle, the fumes or vapors from food;
- that initially the temperature rise phase is carried out in ventilated mode with the fan on, and a minimum evacuation of humidity, the second fan driven at low speed;
- that in a second step, the actual cooking is carried out, at a fixed temperature corresponding to a first threshold, it is acted in ventilated mode, with or without variation of humidity by controlling the speed of the second fan;
- that in a third step we cut the supply of resistors leaving the temperature to decrease to a given threshold, which corresponds to a so-called recovery phase;
- and that in a final phase of end of cooking, the oven is kept at a relatively low temperature such that the food in the muffle is kept warm without risk of overcooking. In a preferred embodiment of the method, the heating resistors are supplied independently and in addition to one another, but not simultaneously.
D'autres caractéristiques d'un procédé de cuisson établi conformément à l'invention, apparaítront encore à travers la description qui suit d'un exemple de mise en oeuvre, donné à titre indicatif et non limitatif, en référence au dessin annexé sur lequel :
- La Figure 1 est un schéma illustrant la manière dont est réalisée la commande séquentielle des diverses fonctions du four.
- Les Figures 2 et 3 sont des diagrammes permettant de mieux comprendre la répartition avec laquelle s'effectue la mise sous tension des résistances de sole et de grill du four considéré.
- Figure 1 is a diagram illustrating the manner in which the sequential control of the various functions of the oven is carried out.
- Figures 2 and 3 are diagrams to better understand the distribution with which the power is applied to the sole and grill resistances of the oven in question.
Sur la Figure 1, le schéma illustré permet de comprendre les principes selon lesquels est conçu et mis en oeuvre le procédé de l'invention sur un four à deux résistances. In Figure 1, the illustrated diagram makes it possible to understand the principles by which is designed and implemented the method of the invention on a furnace with two resistances.
Sur cette figure, la référence 1 désigne une phase de
l'alimentation électrique et la référence 2 le neutre de
cette alimentation, le four ou autre appareil similaire
comportant deux interrupteurs 8 et 9 dont la fermeture
réalise la mise sous tension électrique de résistances 4
et 5, respectivement prévues dans le plafond du moufle du
four pour assurer une fonction de grill notamment, et
dans les parois latérales et/ou la sole de ce moufle pour
la cuisson normale des aliments disposés dans ce moufle.In this figure,
L'interrupteur 10 permet la mise sous tension d'un
ventilateur 6 ou d'une turbine, généralement prévue dans
le fond du moufle et l'interrupteur 11, la mise sous
tension d'un second ventilateur 7, généralement désigné
sous le terme de tangentiel, permettant d'aspirer dans le
moufle les fumées ou vapeurs provenant des aliments au
cours de leur cuisson, ces fumées ou vapeurs traversant
le plafond du moufle à travers un passage prévu dans
celui-ci pour être recueilli dans un conduit disposé au-dessus
du moufle, afin de refouler ces fumées vers
l'extérieur de l'enceinte du four, usuellement à travers
une fente d'évacuation ménagée dans la face avant de
cette enceinte, au-dessus ou au droit de la porte
pivotante qui ferme normalement cette dernière.The
Les interrupteurs indépendants, respectivement 8, 9, 10
et 11, permettent selon l'invention de commander
isolément ou simultanément la mise en tension des
éléments, en les connectant entre la phase 1 et le neutre
2 de l'alimentation.Independent switches, respectively 8, 9, 10
and 11, according to the invention allow control
individually or simultaneously the tensioning of
elements, connecting them between
Un dispositif programmateur 12 permet d'actionner ces différents interrupteurs selon une séquence réalisée conformément au procédé de l'invention, en assurant une régulation de la température à l'intérieur du moufle ou une récupération de l'énergie, ceci en même temps que la cuisson des aliments s'effectue en mode statique, ou en mode ventilé, en autorisant une maítrise du taux d'humidité dans le moufle, notamment en modifiant la vitesse du ventilateur tangentiel.A programming device 12 enables these different switches according to a sequence performed in accordance with the process of the invention, ensuring a temperature regulation inside the muffle or energy recovery, this at the same time as the food is cooked in static mode, or in ventilated mode, by allowing the rate to be controlled humidity in the muffle, in particular by modifying the tangential fan speed.
Dans l'exemple considéré, le four est équipé de deux
résistances, la puissance électrique des résistances 4 et
5 peut être ajustée, notamment à 2500 Watts pour le grill
et également 2500 Watts pour la sole.In the example considered, the oven is equipped with two
resistors, the electrical power of
Selon l'invention, en jouant sur les interrupteurs 8 à 11 à l'aide du séquenceur-programmateur 12, on peut obtenir toutes les répartitions désirées de puissance entre les deux résistances de grill et de sole, en contrôlant les temps respectifs durant lesquels ces résistances sont mises sous tension, le diagramme de la Figure 2 correspondant à une allure de chauffe où la résistance de grill 4 est alimentée pendant 80 % du cycle, tandis que la résistance de sole n'est elle-même alimentée que durant 20 % de ce même cycle.According to the invention, by playing on the switches 8 to 11 using the sequencer-programmer 12, one can obtain all desired power distributions between two grill and sole resistances, controlling the respective times during which these resistances are power up, the diagram in Figure 2 corresponding to a heating rate where the resistance of grill 4 is powered for 80% of the cycle, while the floor resistor itself is only supplied during 20% of this same cycle.
Dans le diagramme selon la Figure 3, la résistance 4 est
alimentée durant 20 % du cycle et la résistance 5 durant
40 %.
Dans tous les cas, les deux commandes sont au plus
complémentaires.In the diagram according to Figure 3, the resistance 4 is
energized during 20% of the cycle and
Le processus de cuisson est alors mené de la manière suivante.The cooking process is then carried out in the manner next.
Dans un premier temps, qui correspond à la phase de
montée en température dans le moufle pour la cuisson
d'aliments placés dans celui-ci, réalisée en mode
ventilé, avec le ventilateur 6 en route, et une
évacuation minimale de l'humidité, le ventilateur 7 étant
entraíné à bas régime, la cuisson s'effectue en utilisant
au mieux l'énergie fournie par les résistances 4 et 5,
mises sous tension successivement et complémentairement
comme précisé en référence aux diagrammes décrits plus
haut. At first, which corresponds to the phase of
temperature rise in the muffle for cooking
of food placed in it, carried out in
ventilated, with fan 6 on, and a
minimum moisture evacuation,
Dans cette première phase, le préchauffage peut être supprimé, la montée en température dans le moufle étant exploitée pour débuter la cuisson.In this first phase, preheating can be removed, the rise in temperature in the muffle being used to start cooking.
Dans un second temps où s'effectue la cuisson proprement
dite, on peut également agir en mode ventilé, avec ou
sans variations d'humidité, en contrôlant la vitesse du
ventilateur 7, cette seconde phase s'effectuant à
température fixe.Secondly where the cooking takes place properly
said, we can also act in ventilated mode, with or
without humidity variations, controlling the speed of the
Dans un troisième temps, on coupe l'alimentation des résistances en laissant la température décroítre jusqu'à un seuil donné, inférieur au premier. Cette opération, qui correspond à une phase dite de récupération, est de préférence réalisée en convection naturelle avec un maximum d'humidité, ce qui permet d'exploiter au mieux l'énergie emmagasinée dans le four et d'améliorer de façon significative le résultat culinaire.Thirdly, we cut the power to resistances leaving the temperature to decrease to a given threshold, lower than the first. This operation, which corresponds to a so-called recovery phase, is preferably carried out in natural convection with a maximum humidity, which makes the best use of energy stored in the oven and improve significantly the culinary result.
En fin de cuisson, qui doit intervenir nécessairement après une phase de récupération, on peut maintenir le four à une température relativement basse, les aliments dans le moufle étant conservés au chaud, sans risque de surcuisson. Cette dernière phase est réalisée comme la précédente en convection naturelle avec un maximum d'humidité.At the end of cooking, which must necessarily intervene after a recovery phase, we can maintain the oven at a relatively low temperature, food in the muffle being kept warm, without risk of overcooking. This last phase is carried out as the previous in natural convection with a maximum humidity.
Les trois premières phases sont mises en oeuvre de façon successive et répétitive aussi longtemps que nécessaire à la cuisson, la dernière phase ne survenant qu'après une récupération.The first three phases are implemented in a way successive and repetitive as long as necessary to cooking, the last phase occurring only after a recovery.
L'invention permet d'obtenir des gains importants de consommation d'énergie, de l'ordre de 20 % voire davantage, d'autant meilleure que le four est mieux isolé. The invention makes it possible to obtain significant gains in energy consumption, around 20% or even more, the better the better the oven isolated.
La cuisson étant moins dépendante du temps total utilisé, l'invention permet d'assurer une certaine garantie du résultat obtenu, la phase de récupération étant particulièrement utile dans le cas de la cuisson de viandes où elle remplace avantageusement la période de repos usuelle, indispensable à l'obtention d'une qualité optimale. La cuisson des pâtisseries est également optimisée, la phase de récupération permettant d'obtenir davantage de moelleux qu'avec une cuisson classique.Cooking is less dependent on the total time used, the invention provides a certain guarantee of result obtained, the recovery phase being particularly useful in the case of cooking meats where it advantageously replaces the period of usual rest, essential for obtaining quality optimal. Baking pastries is also optimized, the recovery phase making it possible to obtain more softness than with conventional cooking.
Le système peut être couplé avec un programmateur, pour obtenir des cuissons semi-automatiques. Les enchaínements de phases dépendent alors du type de cuisson sélectionné, et la durée de chaque phase du temps total programmé.The system can be coupled with a programmer, to obtain semi-automatic cooking. The sequences of phases then depend on the type of cooking selected, and the duration of each phase of the total programmed time.
Il est également possible de gérer des cuissons automatisées, en déterminant par type de cuisson, des enchaínements et des températures, permettant d'obtenir un bon résultat culinaire, quelle que soit la préparation concernée.It is also possible to manage cooking automated, determining by type of cooking, sequences and temperatures, allowing to obtain a good culinary result, whatever the preparation concerned.
Bien entendu, il va de soi que l'invention ne se limite pas à l'exemple de réalisation plus spécialement décrit ci-dessus en référence aux dessins annexés ; elle en embrasse au contraire toutes les variantes. En particulier, le procédé peut être mis en oeuvre avec un nombre de résistances supérieur à deux, en alternant les commandes de ces résistances pour réduire la puissance installée de l'appareil.Of course, it goes without saying that the invention is not limited not to the embodiment more specifically described above with reference to the accompanying drawings; she in on the contrary embraces all variants. In in particular, the method can be implemented with a number of resistors greater than two, alternating controls of these resistors to reduce the power installed from the device.
Claims (5)
- Process for baking food disposed inside an oven, in particular a domestic oven heated by means of at least one electric heating element, preferably by two or more heating elements, on the bottom and/or the lateral wall and/or the grill, consisting in splitting the total duration of baking of the foods disposed inside the muffle of the oven by alternating several successive phases, comprising a first stage, corresponding to a phase of raising the temperature in the muffle, the food being placed in this muffle, characterised in that a fan (6) is provided in the base of the muffle and a second fan (7) is provided, for sucking the steam or vapours emanating from the food into the muffle, in that, in a first stage, the phase of raising the temperature takes place in fan mode, with the fan (6) activated and minimal moisture evacuation, the second fan (7) being set to low; in that, in a second stage, the actual baking itself is carried out, at a fixed temperature corresponding to a first threshold, in fan mode, with or without moisture variation by monitoring the speed of the second fan (7); in that, in the third stage, the power is isolated from the heating elements while allowing the temperature to decrease to a given level, which corresponds to a so-called recovery phase; and in that, in a final baking phase, the oven is maintained at a relatively low temperature, such that the food in the muffle is kept warm, without there being a risk of over-baking.
- Process for baking according to claim 1, characterised in that the first three phases are carried out in a successive and repeated manner, and in that the last phase only takes place after a recovery phase.
- Process according to either of claims 1 and 2, characterised in that the third and fourth phases are carried out in natural convection with maximum moisture.
- Process according to any of the preceding claims, characterised in that the sequences and temperatures which yield good culinary results, whatever is being prepared, are determined according to the method of baking, to enable automatic baking to be effectively managed.
- Process according to any of the preceding claims, characterised in that the heating elements are supplied independently of and complementarily with one another but not simultaneously.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9814318 | 1998-04-07 | ||
| FR9814318 | 1998-04-07 | ||
| FR9804318 | 1998-04-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP0950861A1 EP0950861A1 (en) | 1999-10-20 |
| EP0950861B1 true EP0950861B1 (en) | 2004-05-26 |
Family
ID=9532732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP19990400712 Expired - Lifetime EP0950861B1 (en) | 1998-04-07 | 1999-03-23 | Method of cooking food in an oven |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0950861B1 (en) |
| DE (1) | DE950861T1 (en) |
| ES (1) | ES2137150T3 (en) |
| GR (1) | GR990300038T1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10128369B4 (en) * | 2001-06-12 | 2012-02-16 | BSH Bosch und Siemens Hausgeräte GmbH | Cooking device with a steam fan |
| ITTO20040801A1 (en) * | 2004-11-15 | 2005-02-15 | Merloni Elettrodomestici Spa | METHOD TO COOK A MASS OF MIXING CONTAINING YEAST AND OVEN SUITABLE FOR ITS IMPLEMENTATION |
| US8049142B2 (en) * | 2007-03-27 | 2011-11-01 | Electrolux Home Products, Inc. | Convection preheat system and method for radiant baking |
| DE102008033423A1 (en) * | 2008-07-16 | 2010-01-21 | Werner & Pfleiderer Lebensmitteltechnik Sachsen Gmbh | Oven and method for operating a baking oven |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5883362A (en) | 1988-05-19 | 1999-03-16 | Quadlux, Inc. | Apparatus and method for regulating cooking time in a lightwave oven |
| US5665259A (en) * | 1988-05-19 | 1997-09-09 | Quadlux, Inc. | Method of cooking food in a lightwave oven using visible light without vaporizing all surface water on the food |
-
1999
- 1999-03-23 ES ES99400712T patent/ES2137150T3/en not_active Expired - Lifetime
- 1999-03-23 DE DE1999400712 patent/DE950861T1/en active Pending
- 1999-03-23 EP EP19990400712 patent/EP0950861B1/en not_active Expired - Lifetime
- 1999-03-23 GR GR990300038T patent/GR990300038T1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GR990300038T1 (en) | 1999-12-31 |
| DE950861T1 (en) | 2000-02-17 |
| ES2137150T1 (en) | 1999-12-16 |
| EP0950861A1 (en) | 1999-10-20 |
| ES2137150T3 (en) | 2004-12-16 |
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