EP1611492B1 - Method for controlling a cooking process - Google Patents

Method for controlling a cooking process Download PDF

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Publication number
EP1611492B1
EP1611492B1 EP04719425.3A EP04719425A EP1611492B1 EP 1611492 B1 EP1611492 B1 EP 1611492B1 EP 04719425 A EP04719425 A EP 04719425A EP 1611492 B1 EP1611492 B1 EP 1611492B1
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EP
European Patent Office
Prior art keywords
temperature
cooking
cooking chamber
heating device
switching
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EP04719425.3A
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German (de)
French (fr)
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EP1611492A1 (en
Inventor
Ramona Haberkamm
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BSH Hausgeraete GmbH
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BSH Bosch und Siemens Hausgeraete GmbH
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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

Definitions

  • the invention relates to a method for controlling a grilling process of the type explained in the preamble of claim 1.
  • Cooking devices in the form of stoves or the like are known in large numbers.
  • the control of a cooking process in these cooking devices is usually done by the user manually setting either a certain cooking temperature or a certain, predetermined mode (and optionally an operating period) selects that is automatically assigned to a specific cooking temperature.
  • the predetermined cooking temperature is then kept substantially constant within a temperature control cycle, wherein the heater is switched on or off when reaching a predetermined switching temperature, the temperature usually within a temperature range oscillates.
  • a method of operating a general cooking appliance is disclosed.
  • a cooking chamber is supplied by means of a heater, an amount of heat in a control interval a cooking chamber temperature is controlled to a desired value, and in a control interval following the control interval, the cooking chamber temperature is not regulated, but it is independent of the setpoint the cooking or no amount of heat supplied ,
  • the browning of the food is often unsatisfactory.
  • the degree of browning of the food depends on the length of time in which the food is exposed to direct heat radiation through the heating device switched on.
  • the heater In the Anatomphase the heater is always on, so that the food is constantly exposed to heat radiation and thus well browned.
  • the heating device is switched off cyclically, so that the food to be cooked is also subjected to heat convection in addition to the tanning heat radiation, as a result of which the food to be cooked is less well browned. This is particularly noticeable when the food to be cooked during the cooking process must be turned, in which case the first page is well browned and the second page is cooked rather and less well browned.
  • the invention has for its object to provide a method that provide a better browning result.
  • the invention is solved by a method according to claim 1.
  • the temperature is lowered via a temporary cooling phase causes subsequently the heater is turned on for a longer period of time, so that the food is exposed to the tanning heat radiation for a long time.
  • Fig. 1 shows a cooking device 1 according to the invention, which is shown in the present embodiment as a grill device.
  • the cooking device includes a housing 2 which encloses a cooking chamber 3 which is closed by a door 4.
  • a conventional heating device 5 is provided in the form of heating coils, which are arranged on the ceiling 3 a of the cooking chamber 3. Furthermore, the usual temperature sensor, preferably provided in the rear region of the cooking chamber 3, which are not shown in the drawing.
  • the cooking device 1 further includes a not shown control that can be operated by conventional controls 6.
  • the control is connected to a switching contact 7 shown only schematically, which is actuated by the opening and closing of the door.
  • the switching contact 7 is designed such that it switches off the heating device 5 as soon as the door 4 is opened and releases the switching on of the heating device 5 as soon as the door 4 is closed.
  • Fig. 2 shows the course of a grilling process as a preferred cooking process.
  • the user places the food to be cooked in the cooking chamber 3 and selects the desired operating mode "barbecue" and / or the desired cooking temperature and / or the desired cooking time via the controls 6.
  • the heater turns on and heats the cooking chamber 3 over the time t v .
  • the heater 5 remains turned on; the heater facing side of the food is thus exposed to permanent heat radiation and tans accordingly sufficient.
  • the food is cooking.
  • the time t v has expired, the food must be turned over.
  • the user opens the door 4, whereby the heating device 5 is switched off by the switching contact 7.
  • the cooking chamber 3 is not further heated and the temperature drops over a temporary cooling phase t A to a lowering temperature T A.
  • switching on the heater 5 is released again via the switching contact 7, so that the heating to the predetermined cooking temperature T G within the time range t vs with a substantially same curve increase as in the area t v is continued.
  • the beginning of a control cycle t R in which the heating device 5 is switched on and off in order to keep the temperature constant between the cooking temperature T G and a lower switching temperature T SU , is delayed.
  • the cooling phase t A thus causes an extension of the switch-on of the heater after cooling.
  • the heating phase t v would not be interrupted or substantially interrupted, but would continue at the same rising angle up to the cooking temperature T G and then pass into the control phase, as indicated by the dot-dash line II in FIG Fig. 2 is indicated.
  • the heater 5 is designed relatively strong especially for grills and the temperature sensors are usually so far away from the door that they can not be influenced by the user, so that opening the door 4 for the purpose of turning the Gargutes with ongoing heating device 5 Although a slight lowering of the temperature causes this lowering is not sufficient to increase the turn-on time of the heater after turning crucial, and thus to influence the degree of browning positive.
  • the temperature within the temporary cooling period t A is lowered to a reduced temperature T A, which lies below the lower switching temperature T SU.
  • the temporal arrangement of the temporary cooling phase t A can be placed at any point of the curve, ie, for example, be introduced only in the control cycle t R and interrupt it.
  • the following table shows the extension effect of the cooling phase on the radiation time when grilling a steak: duration Grilling steaks without door contact Grilling steaks with door contact 1 page 10 mins 10 minutes on-time the radiator 10 minutes on-time the radiator Turn: about 30 seconds Radiator continues Radiator off 2. Page 5 minutes 2 minutes radiator 3 min. 40 sec. Radiator on 3 minutes radiator off 1 min 10 sec radiator off
  • the invention is preferably applicable to grills or grills, but can be used anywhere in the context of claim 1, where it depends on a good browning with short cooking times and / or on a safety function (when coupled with the door opening).

Description

Die Erfindung bezieht sich auf ein Verfahren zum Steuern eines Grillvorgangs der in dem Oberbegriff der Anspruchs 1 erläuterten Art.The invention relates to a method for controlling a grilling process of the type explained in the preamble of claim 1.

Gareinrichtungen in Form von Herden oder dgl. sind in großer Zahl bekannt. Die Steuerung eines Garvorgangs in diesen Gareinrichtungen erfolgt üblicherweise dadurch, dass der Benutzer manuell entweder eine bestimmte Gartemperatur einstellt oder eine bestimmte, vorgegebene Betriebsart (und gegebenenfalls eine Betriebsdauer) wählt, der automatisch eine bestimmte Gartemperatur zugeordnet ist. Beim Erreichen dieser Gartemperatur wird dann innerhalb eines Temperatur-Regelzyklus die vorgegebene Gartemperatur im Wesentlichen konstant gehalten, wobei die Heizeinrichtung jeweils beim Erreichen einer vorbestimmten Schalttemperatur an- bzw. abgeschaltet wird, wobei die Temperatur gewöhnlich innerhalb eines Temperaturbereichs pendelt.Cooking devices in the form of stoves or the like are known in large numbers. The control of a cooking process in these cooking devices is usually done by the user manually setting either a certain cooking temperature or a certain, predetermined mode (and optionally an operating period) selects that is automatically assigned to a specific cooking temperature. Upon reaching this cooking temperature, the predetermined cooking temperature is then kept substantially constant within a temperature control cycle, wherein the heater is switched on or off when reaching a predetermined switching temperature, the temperature usually within a temperature range oscillates.

In der EP 1 273 852 A2 ist zum Beispiel ein Verfahren zum Betrieb eines allgemeinen Gargeräts offenbart. Dabei wird einem Garraum mittels einer Heizeinrichtung eine Wärmemenge zugeführt, wobei in einem Regelintervall eine Garraumtemperatur auf einen Sollwert geregelt wird, und in einem dem Regelintervall folgenden Steuerintervall wird die Garraumtemperatur nicht geregelt, sondern es wird unabhängig vom Sollwert dem Garraum keine oder eine bestimmte Wärmemenge zugeführt.In the EP 1 273 852 A2 For example, a method of operating a general cooking appliance is disclosed. In this case, a cooking chamber is supplied by means of a heater, an amount of heat in a control interval a cooking chamber temperature is controlled to a desired value, and in a control interval following the control interval, the cooking chamber temperature is not regulated, but it is independent of the setpoint the cooking or no amount of heat supplied ,

Bei kürzeren Betriebsarten, wie beispielsweise der Betriebsart "Grillen", besteht jedoch das Problem, dass die Bräunung des Gargutes oft unbefriedigend ist. Bei diesen kürzeren Betriebsarten hängt der Bräunungsgrad des Gargutes von der Zeitdauer ab, in der das Gargut einer direkten Wärmestrahlung durch die angeschaltete Heizeinrichtung ausgesetzt ist. In der Anheizphase ist die Heizeinrichtung ständig eingeschaltet, so dass das Gargut ständig einer Wärmstrahlung ausgesetzt ist und somit gut bräunt. Während des Regelzyklus wird jedoch die Heizeinrichtung zyklisch ausgeschaltet, so dass das Gargut außer der bräunenden Wärmestrahlung auch einer Wärmekonvektion ausgesetzt ist, durch die das Gargut weniger gut gebräunt wird. Dies macht sich besonders bemerkbar, wenn das Gargut im Verlauf des Garvorganges gewendet werden muss, wobei dann die erste Seite gut gebräunt ist und die zweite Seite eher gegart und weniger gut gebräunt wird.For shorter operating modes, such as the "Grilling" mode, however, there is the problem that the browning of the food is often unsatisfactory. In these shorter modes, the degree of browning of the food depends on the length of time in which the food is exposed to direct heat radiation through the heating device switched on. In the Anheizphase the heater is always on, so that the food is constantly exposed to heat radiation and thus well browned. During the control cycle, however, the heating device is switched off cyclically, so that the food to be cooked is also subjected to heat convection in addition to the tanning heat radiation, as a result of which the food to be cooked is less well browned. This is particularly noticeable when the food to be cooked during the cooking process must be turned, in which case the first page is well browned and the second page is cooked rather and less well browned.

Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren bereitzustellen, das ein besseres Bräunungsergebnis liefern.The invention has for its object to provide a method that provide a better browning result.

Die Erfindung wird durch ein Verfahren gemäß Anspruch 1 gelöst.The invention is solved by a method according to claim 1.

Durch den erfindungsgemäßen Vorschlag, im Verlaufe des Garvorgangs die Temperatur über eine temporäre Abkühlphase abzusenken wird bewirkt, dass anschließend die Heizeinrichtung für eine längere Zeitdauer eingeschaltet bleibt, so dass das Gargut längere Zeit der bräunenden Wärmestrahlung ausgesetzt ist.By the proposal according to the invention, in the course of the cooking process, the temperature is lowered via a temporary cooling phase causes subsequently the heater is turned on for a longer period of time, so that the food is exposed to the tanning heat radiation for a long time.

Vorteilhafte Weiterbildungen der Erfindung sind den Unteransprüchen zu entnehmen.Advantageous developments of the invention can be found in the dependent claims.

Besonders zweckmäßig ist es, die temporäre Abkühlphase durch ein Abschalten der Heizeinrichtung beim Öffnen der Tür des Garraumes einzuleiten. Diese Maßnahme hat einen zusätzlichen Sicherheitseffekt, da sie einerseits den Benutzer beispielsweise beim Wenden des Gargutes gegen eine übermäßige Wärmestrahlung schützt, und andererseits verhindert, dass die Heizeinrichtung bei einer versehentlich offengelassenen Tür eingeschaltet bleibt.It is particularly expedient to initiate the temporary cooling phase by switching off the heating device when opening the door of the cooking chamber. This measure has an additional safety effect, since on the one hand protects the user, for example, when turning the food against excessive heat radiation, and on the other hand prevents the heater remains turned on inadvertently left open door.

Ein Ausführungsbeispiel der Erfindung wird nachfolgend anhand der Zeichnungen näher erläutert. Es zeigen:

Fig. 1
eine schematische Darstellung einer erfindungsgemäßen Gareinrichtung, und
Fig. 2
eine schematische Temperatur-Zeit-Kurve eines beispielhaften Garvorganges.
An embodiment of the invention will be explained in more detail with reference to the drawings. Show it:
Fig. 1
a schematic representation of a cooking device according to the invention, and
Fig. 2
a schematic temperature-time curve of an exemplary cooking process.

Fig. 1 zeigt eine erfindungsgemäße Gareinrichtung 1, die im vorliegenden Ausführungsbeispiel als Grillgerät abgebildet ist. Die Gareinrichtung enthält ein Gehäuse 2, das einen Garraum 3 umschließt, der von einer Tür 4 abgeschlossen wird. Fig. 1 shows a cooking device 1 according to the invention, which is shown in the present embodiment as a grill device. The cooking device includes a housing 2 which encloses a cooking chamber 3 which is closed by a door 4.

Im Garraum 3 ist eine übliche Heizvorrichtung 5 in Form von Heizschlangen vorgesehen, die an der Decke 3a des Garraumes 3 angeordnet sind. Weiterhin sind die üblichen Temperaturfühler, vorzugsweise im hinteren Bereich des Garraums 3 vorgesehen, die in der Zeichnung nicht dargestellt sind.In the cooking chamber 3, a conventional heating device 5 is provided in the form of heating coils, which are arranged on the ceiling 3 a of the cooking chamber 3. Furthermore, the usual temperature sensor, preferably provided in the rear region of the cooking chamber 3, which are not shown in the drawing.

Die Garvorrichtung 1 enthält weiterhin eine nicht gezeichnete Steuerung, die durch übliche Bedienelemente 6 betätigt werden kann.The cooking device 1 further includes a not shown control that can be operated by conventional controls 6.

Mit der Steuerung ist ein nur schematisch dargestellter Schaltkontakt 7 verbunden, der durch das Öffnen und Schließen der Tür betätigt wird. Der Schaltkontakt 7 ist so ausgebildet, dass er die Heizeinrichtung 5 abschaltet, sobald die Tür 4 geöffnet wird und das Einschalten der Heizeinrichtung 5 freigibt, sobald die Tür 4 geschlossen ist.The control is connected to a switching contact 7 shown only schematically, which is actuated by the opening and closing of the door. The switching contact 7 is designed such that it switches off the heating device 5 as soon as the door 4 is opened and releases the switching on of the heating device 5 as soon as the door 4 is closed.

Anhand der Temperatur-Zeit-Kurve der Fig. 2 soll ein Garvorgang näher erläutert werden. Fig. 2 zeigt den Verlauf eines Grillvorganges als bevorzugten Garprozess. Der Benutzer legt das Grillgut in den Garraum 3 und wählt über die Bedienelemente 6 die gewünschte Betriebsart "Grillen" und/oder die gewünschte Gartemperatur und/oder die gewünschte Garzeit vor. Nach dem Schließen der Tür 4 schaltet sich die Heizeinrichtung ein und heizt den Garraum 3 über die Zeitdauer tv auf. Während dieser Zeit tv bleibt die Heizeinrichtung 5 angeschaltet; die der Heizeinrichtung zugewandte Seite des Gargutes ist somit einer permanenten Wärmestrahlung ausgesetzt und bräunt demzufolge ausreichend. Gleichzeitig gart das Gargut vor. Nach Ablauf der Zeitdauer tv muss das Gargut gewendet werden. Der Benutzer öffnet die Tür 4, wodurch durch den Schaltkontakt 7 die Heizeinrichtung 5 abgeschaltet wird. Dadurch wird der Garraum 3 nicht weiter beheizt und die Temperatur fällt über eine temporäre Abkühlphase tA auf eine Absenktemperatur TA ab. Wird die Tür 4 nach dem Wenden des Gargutes wieder geschlossen, so wird über den Schaltkontakt 7 das Einschalten der Heizvorrichtung 5 wieder freigegeben, so dass das Aufheizen auf die vorbestimmte Garguttemperatur TG innerhalb des Zeitbereiches tvs mit einem im Wesentlichen gleichen Kurvenanstieg wie im Bereich tv fortgesetzt wird. Auf diese Weise verzögert sich der Beginn eines Regelzyklus tR, in dem die Heizeinrichtung 5 zum Konstanthalten der Temperatur zwischen der Gartemperatur TG und einer unteren Schalttemperatur TSU getaktet ein- und ausgeschaltet wird. Nach dem Wenden des Gargutes wird damit auch die zweite Seite des Gargutes über eine längere Zeit der Wärmestrahlung ausgesetzt, als dies ohne die temporäre Abkühlphase tA der Fall wäre, und das Gargut wird auf der zweiten Seite besser gebräunt, als dies mit dem üblichen Wechsel von Wärmestrahlung und Wärmekonvektion bei der üblichen Länge des Regelzyklus tR der Fall wäre. Die Abkühlphase tA bewirkt somit eine Verlängerung der Einschaltzeit der Heizeinrichtung nach dem Abkühlen. Ohne die Abkühlphase tA würde hingegen die Aufheizphase tv nicht oder im Wesentlichen nicht unterbrochen, sondern mit dem gleichen Anstiegswinkel bis zur Gartemperatur TG weitergeführt und dann in die Regelphase übergehen, wie dies durch den strichpunktierten Verlauf II in Fig. 2 angedeutet ist.Based on the temperature-time curve of Fig. 2 should a cooking process be explained in more detail. Fig. 2 shows the course of a grilling process as a preferred cooking process. The user places the food to be cooked in the cooking chamber 3 and selects the desired operating mode "barbecue" and / or the desired cooking temperature and / or the desired cooking time via the controls 6. After closing the door 4, the heater turns on and heats the cooking chamber 3 over the time t v . During this time t v , the heater 5 remains turned on; the heater facing side of the food is thus exposed to permanent heat radiation and tans accordingly sufficient. At the same time, the food is cooking. After the time t v has expired, the food must be turned over. The user opens the door 4, whereby the heating device 5 is switched off by the switching contact 7. As a result, the cooking chamber 3 is not further heated and the temperature drops over a temporary cooling phase t A to a lowering temperature T A. If the door 4 is closed again after turning the food, then switching on the heater 5 is released again via the switching contact 7, so that the heating to the predetermined cooking temperature T G within the time range t vs with a substantially same curve increase as in the area t v is continued. In this way, the beginning of a control cycle t R , in which the heating device 5 is switched on and off in order to keep the temperature constant between the cooking temperature T G and a lower switching temperature T SU , is delayed. After turning the food is so that the second side of the food over a longer period of heat radiation exposed as would be the case without the temporary cooling phase t A , and the food is better browned on the second side, as would be the case with the usual change of heat radiation and convection at the usual length of the control cycle t R. The cooling phase t A thus causes an extension of the switch-on of the heater after cooling. On the other hand, without the cooling phase t A , the heating phase t v would not be interrupted or substantially interrupted, but would continue at the same rising angle up to the cooking temperature T G and then pass into the control phase, as indicated by the dot-dash line II in FIG Fig. 2 is indicated.

Es soll darauf hingewiesen werden, dass die Heizeinrichtung 5 insbesondere für Grillgeräte relativ stark ausgelegt ist und die Temperaturfühler gewöhnlich so weit von der Tür entfernt sind, dass sie vom Benutzer nicht beeinflusst werden können, so dass ein Öffnen der Tür 4 zum Zwecke des Wendens des Gargutes bei weiterlaufender Heizeinrichtung 5 zwar auch ein geringfügiges Absenken der Temperatur bewirkt, dieses Absenken jedoch nicht ausreicht, die Einschaltzeit der Heizvorrichtung nach dem Wenden entscheidend zu erhöhen, und somit den Bräunungsgrad positiv zu beeinflussen.It should be noted that the heater 5 is designed relatively strong especially for grills and the temperature sensors are usually so far away from the door that they can not be influenced by the user, so that opening the door 4 for the purpose of turning the Gargutes with ongoing heating device 5 Although a slight lowering of the temperature causes this lowering is not sufficient to increase the turn-on time of the heater after turning crucial, and thus to influence the degree of browning positive.

Für eine Wirksamkeit der Erfindung ist es wesentlich, dass die Temperatur innerhalb der temporären Abkühlphase tA auf eine Absenktemperatur TA abgesenkt wird, die unterhalb der unteren Schalttemperatur TSU liegt. Dagegen kann die zeitliche Anordnung der temporären Abkühlphase tA an jede Stelle der Kurve gelegt werden, d.h. beispielsweise auch erst im Regelzyklus tR eingeleitet werden und diesen unterbrechen.For effectiveness of the invention, it is essential that the temperature within the temporary cooling period t A is lowered to a reduced temperature T A, which lies below the lower switching temperature T SU. In contrast, the temporal arrangement of the temporary cooling phase t A can be placed at any point of the curve, ie, for example, be introduced only in the control cycle t R and interrupt it.

Die nachfolgende Tabelle zeigt die Verlängerungswirkung der Abkühlphase auf die Strahlungszeit beim Grillen eines Steaks: Dauer Grillen von Steaks ohne Türkontakt Grillen von Steaks mit Türkontakt 1. Seite 10 Minuten 10 Minuten Ein-Zeit der Heizkörper 10 Minuten Ein-Zeit der Heizkörper Wenden: ca. 30 Sekunden Heizkörper weiterhin ein Heizkörper aus 2. Seite 5 Minuten 2 Minuten Heizkörper ein 3 Min 40 Sec Heizkörper ein 3 Minuten Heizkörper aus 1 Min 10 Sec Heizkörper aus The following table shows the extension effect of the cooling phase on the radiation time when grilling a steak: duration Grilling steaks without door contact Grilling steaks with door contact 1 page 10 mins 10 minutes on-time the radiator 10 minutes on-time the radiator Turn: about 30 seconds Radiator continues Radiator off 2. Page 5 minutes 2 minutes radiator 3 min. 40 sec. Radiator on 3 minutes radiator off 1 min 10 sec radiator off

In Abwandlung des gezeichneten Ausführungsbeispieles ist es weiterhin möglich, die temporäre Abkühlphase auch in ein Garprogramm einzuarbeiten, beispielsweise indem man das Wiederanschalten der Heizeinrichtung nach Unterschreiten der unteren Schalttemperatur, nach dem ersten Erreichen der Gartemperatur, solange aussetzt, bis die Temperatur genügend weit unterhalb der unteren Schalttemperatur abgefallen ist oder aktiv abgesenkt wurde, so dass anschließend wieder eine verlängerte Strahlungszeit der Heizeinrichtung notwendig ist.In a modification of the drawn embodiment, it is also possible to incorporate the temporary cooling phase in a cooking program, for example by the restarting of the heater after falling below the lower switching temperature after the first reaching the cooking temperature, as long as suspended until the temperature is sufficiently far below the lower Switching temperature has dropped or was actively lowered, so that then again a prolonged radiation time of the heater is necessary.

Die Erfindung ist bevorzugt bei Grillgeräten oder Grilleinrichtungen anwendbar, kann jedoch im Rahmen von Anspruch 1 überall dort eingesetzt werden, wo es auf eine gute Bräunung bei kurzen Garzeiten und/oder auf eine Sicherheitsfunktion (bei Kopplung mit der Türöffnung) ankommt.The invention is preferably applicable to grills or grills, but can be used anywhere in the context of claim 1, where it depends on a good browning with short cooking times and / or on a safety function (when coupled with the door opening).

Claims (3)

  1. Method of controlling a grilling process in a closed cooking chamber (3), which is provided with a heating device (5), of a grilling device (1), wherein the temperature in the cooking chamber (3) is ascertained and the heating device (5) is switched on and off by way of a temperature regulating cycle as soon as a predetermined switching temperature is reached, characterised in that the temperature in the cooking chamber (3) is lowered during the grilling process in the course of a temporary cooling-down phase (tA), which lies below a lower switching temperature (TSU), and is increased again in a subsequent heating-up phase (tvs), wherein the temporary cooling-down phase (tA) is initiated by a switching-off, which is unscheduled with respect to the regulating cycle (tR), of the heating device (5) when the cooking chamber (3) is opened and stock to be cooked is exposed to permanent heat radiation during the heating-up phase (tvs), and wherein switching-on of the heating device (5) is freed as soon as the cooking chamber (3) is closed.
  2. Method according to claim 1, characterised in that the temporary cooling-down phase (tA) is initiated shortly before reaching the cooking temperature (TG).
  3. Method according to claim 1 or 2, characterised in that the temporary cooling-down phase (tA) is initiated during turning of the stock to be cooked.
EP04719425.3A 2003-03-26 2004-03-11 Method for controlling a cooking process Expired - Lifetime EP1611492B1 (en)

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DE10313595A DE10313595A1 (en) 2003-03-26 2003-03-26 Method for controlling a cooking process and cooking device
PCT/EP2004/002546 WO2004086162A1 (en) 2003-03-26 2004-03-11 Method for controlling a cooking process, and cooking appliance

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EP1611492A1 EP1611492A1 (en) 2006-01-04
EP1611492B1 true EP1611492B1 (en) 2013-05-15

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EP (1) EP1611492B1 (en)
DE (1) DE10313595A1 (en)
ES (1) ES2409337T3 (en)
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DE102008040981A1 (en) 2008-08-05 2010-02-11 BSH Bosch und Siemens Hausgeräte GmbH Food cooking process i.e. grilling, controlling method for baking oven, involves temporarily cooling temperature sensor for detection of temperature in environment of heating device
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US7446283B2 (en) 2008-11-04
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EP1611492A1 (en) 2006-01-04
ES2409337T3 (en) 2013-06-26
DE10313595A1 (en) 2004-10-07

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