EP1917475A1

EP1917475A1 - Method for heating a meal and cooking appliance which is mounted in an elevated manner

Info

Publication number: EP1917475A1
Application number: EP06777996A
Authority: EP
Inventors: Ingo Bally; Kerstin Feldmann; Wolfgang Fuchs; Martin Keller; Edmund Kuttalek; Maximilian Neuhauser; Klemens Roch; Wolfgang Schnell; Günter ZSCHAU
Original assignee: BSH Bosch und Siemens Hausgeraete GmbH
Current assignee: BSH Hausgeraete GmbH
Priority date: 2005-08-17
Filing date: 2006-07-26
Publication date: 2008-05-07
Also published as: US20090104329A1; DE102005038880A1; WO2007020164A1

Abstract

The invention relates to a method for heating a meal in a closed cooking appliance which is mounted in an elevated manner. Said elevated cooking appliance comprises at least one muffle which comprises a muffle opening and which defines a cooking area, a base door which closes the muffle opening and a ceramic hob which is arranged in the base door. Said method comprises the following steps: (a) at least one meal is placed on the ceramic hob, without cooking utensils, when the cooking appliance, which is mounted in an elevated manner, is in the open state, (b) the elevated cooking appliance is closed and (c) the at least one meal is heated at least by contact heat from the heated ceramic hob when the elevated cooking appliance is in the closed state.

Description

Method for heating a food and high-installation cooking appliance

The present invention relates to a method for heating a food or of food in a closed high-mounted cooking appliance with at least one cooking chamber delimiting muffle with a muffle opening, a - motorized or manually movable - bottom door for closing the muffle opening, and arranged on the bottom door Hob, as well as a high-installation cooking appliance.

From ovens, it is known to place food on a food support and then insert the food support for heating along a guide in the oven. In this case, a fast heating of the food can be done by preheating or a high temperature in the oven. The disadvantage is that this heating takes a comparatively long time.

It is also known, a food by radiant heat from typically ceiling-mounted radiators and heating lamps, z. As halogen lamps, heat up quickly. The disadvantage here is the additional equipment costs and a possible fouling and burning of the lamps. There is also the risk of burning the food on their - usually exposed - surface.

For example, from DE 100 59 652 A1 a generic Hocheinbaugarge- device is shown, in which a hob in the open state in a cooking position mode and when closed in a bottom heat mode can be operated. The food is placed in this device on Gargutträger, which are plugged into mounting parts, so that there is a similar arrangement with the oven baking pan food arrangement.

It is therefore the object of the present invention to provide a possibility for faster and nevertheless uniform heating of food, in particular for the finished cooking of frozen food.

The present object is achieved by the method with the features of claim 1 and by the device according to claim 15.

For this purpose, the method comprises the following steps: (a) depositing at least one food on the hob in an open state of the high setting cooker, without cookware such as pots, pans or the like,

(b) Close the high-installation cooking appliance and

(C) heating the at least one feed in the closed state of the high-installation cooking appliance at least by the contact heat from the heated hob. The contact heat is fast compared to hot air and heats up accordingly quickly.

So that the food is heated evenly, it is in step (c) in addition by a hot air and / or radiant heat from other radiators, such as. B. a ring heater and / or a top heater, comes, heated. In particular, when using hot air, it is advantageous that the hob heats up relatively quickly, while the hot air typically takes some time to increase the temperature in the oven significantly. This difference in the heating time, the food lying on the hob is preheated quickly, z. B. thawed, and then - with now enough hot hot air - finished or cooked through. By doing so, an uneven cooking of food is avoided, and there are time savings, since, among other things, a preheating or separate thawing no longer needs to be necessary. A typical application example is the preparation of frozen pizza, which can be finished with this method without preheating in 10 minutes.

Preferably, the cooking chamber is heated by the hob and a hot air function, but it can additionally or alternatively to the hot air in step (c) the food is additionally heated by radiant heat.

The food can, for example, depending on the consistency, placed directly on the hob, z. B. frozen pizza. The food can also be placed in a form, a roasting pan, a foil or on a baking sheet on the hob, for example cake. These intermediate layers do not significantly hinder the heat conduction. For the hob to heat up quickly, it advantageously has at least one radiator and a cover made of a glass ceramic or a thin sheet metal. The glass ceramic preferably has a printing, within which the food or the food is stored.

In particular, in frozen foods such as pre-frozen foods it is for quick preparation or cooking advantageous when the cooking appliance with high, especially maximum, heating power is operated, especially at 3.6 KW. In this Schnellgarverfahren the high, especially maximum, performance is maintained in contrast to known Garabläufen over the entire duration. It is therefore used here no rapid heating, is heated only at the beginning of strong, then the heating power after reaching back to a pre-set temperature back again. This results in time savings of up to 30%.

It is for the uniform preparation of (frozen) food advantageous if the hob (15) is operated with a heating capacity, which amounts to an average of up to 40% of the total heating power, in particular up to 30%, especially between 15% and 20% of total heating power. The heat output is clocked within a heating cycle; The radiators can be operated alternately. If the hob is operated with a heating power of 15 - 20% of the total heating power, it is advantageous if the remaining heating power to a ring radiator and / or a top heater and / or a radiant heater, for. As a halogen lamp, distributed. It is particularly favorable when the heating power of the ring heater about 25% of the total heating power and the heating power of the upper heat radiator is about 55-60%.

Conveniently, the fan is operated to generate the hot air, in particular with maximum ventilation performance.

It is particularly advantageous if a storage unit for storing Schnellgarprogrammen are present in the example Schnellgarprogramme for various common foods or types of food stored, and thus also be retrieved by the user. The fast cooking programs may differ, for example, in the operation of the hotplate in cost or bottom heat mode and / or in the relative heat output of the various heating elements to each other and / or the duration. For particularly convenient operation tion, only the type of food or class and possibly the weight of the food must be set for a fast-food mode. Then it is particularly advantageous if the Schnellgarprogramme are user adjustable, z. B. the temperature or heating time is adjustable to adapt the heating operation to the individual taste of the user. Then it is convenient if the settings can be reset to factory settings, which then, for example, in a non-volatile memory, eg. A (EE) PROM, or even a non-volatile memory, e.g. As a ROM, can be stored.

Hereinafter, an embodiment of the invention with reference to the accompanying figures is described schematically in detail. Show it:

1 is a perspective view of a mounted on a wall Hoch- built-in appliance with lowered bottom door. Fig. 2 is a perspective view of the high-Einhaugargeräts with closed

Bottom door;

Figure 3 is a perspective view of a housing of the Hoch-Einbaugargeräts from below without the bottom door.

Figure 4 is a schematic side view of the mounted on the wall Hocheinbau- cooking appliance with lowered bottom door along the section line l-l of Fig. 1.

Fig. 5 is a sketch of a control circuit;

Fig. 6 shows a distribution of heating power in a hot air operation;

Fig. 7 shows a distribution of the heating power in a high-speed cooking operation.

1 shows a high-installation cooking appliance with a housing 1 is shown. The back of the housing 1 is mounted on a wall 2 in the manner of a hanging cabinet. In the housing 1, a cooking chamber 3 is defined, which can be controlled via a front side in the housing 1 introduced viewing window 4. In FIG. 4 it can be seen that the cooking space 3 is delimited by a muffle 5, which is provided with a heat-insulating sheath, not shown, and that the muffle 5 has a bottom-side muffle opening 6. The muffle opening 6 is closable with a bottom door 7. In Fig. 1, the bottom door 7 is shown lowered, being with its underside in contact with a worktop 8 a kitchen device. In order to close the cooking chamber 3, the bottom door 7 is in the position shown in FIG. 2, the so-called. "Zero position" to adjust. To adjust the bottom door 7, the Hoch-Einbaugargerät a drive device 9, 10 on. The drive device 9, 10 has a dashed lines in FIGS. 1, 2 and 4. provided drive motor 9, which is arranged between the muffle 5 and an outer wall of the housing 1. The drive motor 9 is arranged in the region of the rear side of the housing 1 and is, as shown in FIGS. 1 or 4, in operative connection with a pair of lifting elements 10, which are connected to the bottom door 7. 4, each lifting element 10 is designed as an L-shaped carrier, whose vertical leg extends from the housing-side drive motor 9 To adjust the bottom door 7, the drive motor 9 can be actuated by means of a control panel 12 and a control circuit 13, which is arranged according to FIGS. 1 and 2 at the front of the bottom door 7. As shown in Fig. 4, the control circuit 13 is located behind the control panel 12 within the bottom door 7. The control circuit 13, which is composed here of several spatially and functionally separate and communicating via a communication bus circuit boards, is a central control unit for the device operation and controls and / or regulates z. As a heating, a method of the bottom door 3, a conversion of user input, a lighting, a pinch protection, a clocking of the radiator 16, 17, 18, 22 and much more.

FIG. 1 shows that an upper side of the bottom door 7 has a hob 15. Almost the entire surface of the hob 15 is occupied by radiators 16, 17, 18, which are indicated in phantom in Fig. 1. In Fig. 1, the radiator 16, 17 two spaced apart, different sized cooking surface heaters, while the radiator 18 is provided between the two cooking area heaters 16,17 surface heating element, which almost encloses the hotplate radiator 16, 17. The hotplate heaters 16, 17 define for the user associated cooking zones or hobs; the hotplate heaters 16, 17 together with the surface heating element 18 define a bottom heat zone. The zones may be indicated by a suitable decoration on the surface. The radiators 16, 17, 18 can each be actuated via the control circuit 13.

In the exemplary embodiment shown, the radiators 16, 17, 18 are configured as radiant heaters, which are covered by a glass ceramic plate 19. The glass ceramic plate 19 has approximately the dimensions of the top of the bottom door 7. The glass ceramic plate 19 is further equipped with mounting holes (not shown) through the base for holding support members 20 for Gargutträger 21 protrude, as shown in Fig. 4. Instead of a glass ceramic plate 19 can also other - preferably fast responding - covers are used, for. B. a thin sheet.

With the aid of a control knob provided in the control panel 12, the high-mounted cooking appliance can be switched to a hotplate or a bottom heat mode, which are explained below.

In the hob mode, the cooking surface heaters 16, 17 by means of controls 1 1, which are provided in the control panel 12, are individually controlled via the control circuit 13, while the surface heating element 18 remains out of operation. The hotplate mode is executable with the bottom door 7 lowered, as shown in FIG. But it can also be operated with closed cooking chamber 3 with raised floor door 7 in an energy saving function.

In the lower heat mode, not only the hotplate heaters 16, 17 but also the surface heating element 18 are activated by the control device 13.

In order to achieve the most uniform possible tanning image of the food during the bottom heat, it is crucial that the cooking surface 15 providing the bottom heat has a uniform distribution of the heat output over the surface of the hob 15, although the heating elements 16, 17, 18 have different nominal powers. Preferably, therefore, the radiators 16, 17, 18 are not switched by the control circuit 13 to a continuous operation, but the power supply to the radiators 16, 17, 18 is clocked. The different sized nominal heating powers of the radiator 16, 17, 18 are individually reduced so that the radiators 16, 17, 18 provide a uniform over the surface of the hob 15 distribution of the heat output.

Fig. 4 shows schematically the position of a fan 23, z. B. for generating circulating air in a hot air operation or for supplying fresh air. In addition, a mounted on an upper side of the muffle 5 Oberhitzeheizkörper 22 is provided, the single-circuit or mehrkreisig, z. B. with an inner and an outer circle, can be executed. Also can - not shown here for clarity - another radiator such as a ring heater between the rear wall of the housing 1 and the muffle be present. By the control circuit 13, the various operating modes, such as, for example, top heat, Hot air or Schnellgarbetrieb, by an appropriate activation and adjustment of the heating power of the radiator 16, 17, 18, 22, possibly with activation of the fan 23, are set. The adjustment of the heating power can be done by appropriate timing. In addition, the hob 15 can also be designed differently, for. B. with or without roasting zone, as a pure - one or mehrkreisige - warming zone without cooktops and so on. The housing 1 has a seal 24 towards the bottom door 7.

The control panel 12 is mainly arranged on the front side of the bottom door 7. There are alternatively other arrangements conceivable, for. B. at the front of the housing 1, divided into different sub-fields and / or partially on side surfaces of the cooking appliance. Further designs are possible. The controls 1 1 are not limited in their design and z. B. z. As control knob, toggle switch, pushbuttons and membrane keys include the display elements 14 include z. B. LED, LCD and / or touchscreen displays.

The control device 13 from FIG. 4 comprises at least one memory unit (not illustrated) for storing heating programs with a non-user-adjustable memory area, in the form of a ROM and with a user-adjustable memory area in the form of an EEPROM. The EEPROM ensures that the self-configured or self-created heating programs are not deleted in the event of a power failure. Alternatively, RAMs can be used in conjunction with a power failure bypass.

Via the control panel 12 heating programs can be selected and activated. For this purpose, one of the controls 1 1 is set up as a heating program selector switch, for example as a spinning rotary switch, whereby the heating programs turn the heating programs through cyclically depending on the direction of rotation. Upon actuation of the heating program selector switch, which can also be a multifunctional switch which can be set by further control elements 11, a numerical or alphanumeric display 14 displays the corresponding heating program. Via a control element 1 1 as a reset switch, a specific heating program or all heating programs can be reset to the factory settings. Another of the controls 1 1 can be configured as a confirmation key for activating the respective function. In the high-speed cooking mode, the hob 15 - for example, in its lower heat mode - and at least one further heating element are operated simultaneously, for. B. a ring heater and / or a top heat radiator, which can be executed and controlled single-circuit or multi-circuit. The cooking appliance is constantly operated at maximum power. At the same time, the fan 23 circulates the heated air in the cooking chamber 3. The maximum rated heating power in this embodiment is 3.6 KW.

Activation of the quick-gait mode by operating a corresponding key (enkombination) on the control panel 12 comprises an automatic process of the bottom door 7 from an open to a closed state, preferably with activated anti-jamming.

In Fig. 5, the control circuit 13 is described schematically in more detail. It has a memory area for storing heating programs with a user-settable memory area 26 in the form of an EEPROM and a non-user-adjustable memory area 27 in the form of a ROM or also an EEPROM. The memory 26, 27 is read out by a microcontroller 28, the heater 16-18, 22 controls after setting and activation of a heating program by the control unit 12 based on selected heating parameters and, if necessary, the drive motor 9, for example, when switching from open in the closed state of the bottom door 7 and the cooking chamber 3, or vice versa. The read-out of the memory 26, 27 by the microcontroller is not limited to a specific type: for example, the non-user-settable memory area 26 can first be read out and then overwritten with the data in the user-settable memory area 27 where it has been changed by a user. As an alternative, only the user-settable memory area 27 is read out, which is overwritten after a reset by the non-user-settable memory area 27. Also, the microcontroller 28 can trigger a 'reset' function, which deletes the user-adjustable memory area - depending on the read-out mode - or overwrites it by the content of the non-user-settable area.

Fig. 6 shows a possibility of clocking radiators for a hot (um) air operation. Plotted on the abscissa is the duration of a heating cycle of 80 seconds in steps of 1/100 s, and on the ordinate the different controlled radiators H1 - H5. Here, the radiators are the following H1 is the inner heating circuit of a two-circuit upper heating radiator, H2 is the inner heating circuit of a two-circuit underheater existing in the hob, H3 is the outer heating circuit of the two-circuit lower heating radiator, H4 is a ring radiator which is between the rear wall of the Muf- fei and the rear wall H5 is the outer heating circuit of the two-circuit top heater. It can be seen that H1 is driven only for initialization, while, for example, the single-ring heater H4 is operated continuously. Within the cycle, which is the smallest heating unit for the hot air mode, the percentage heating capacity of the individual radiators is distributed as follows: H1 (maximum power Pmax = 1500 W at 230 V) 0%; H2 (Pmax = 1200W): 17%; H3 (Pmax = 900W): 20%; H4 (Pmax = 900W): 100%; and H5 (Pmax = 1200W): 50%. In normal operation, the relative heating power is typically, but not necessarily, maintained. By contrast, the heating power can be adapted to the temperature in the cooking chamber, for example. It should be noted that the maximum total line may not exceed 3.6 kW at any given time. In hot air operation, the fan is also in operation to fill the cooking chamber as evenly as possible with the heated air.

FIG. 7 shows, in an analogous representation to FIG. 6, the heating power distribution in a high-speed cooking operation, which is particularly suitable for finished-frozen products. The following percentage heating capacity is used: H1: 100%, H2: approx. 50%, H3: 0%, H4: 100% and H5: approx. 50%. In this embodiment, when operated at 230 V, this corresponds to the following approximate proportions of the total cycle averaged heating power: H1: approximately 42% of 3.6 KW; H2: about 17%; H3: 0%; H4: about 25% and H5: about 17%. The temperatures achieved in the closed cooking chamber are typically between 200 ° C and 280 ° C for typical heating periods of 5 to 25 minutes. Conveniently, the cooking chamber permanently associated heating elements H1, H4 and H5 are operated in hot air mode with a running fan, ie in hot air mode.

By means of the maximum power of 3.6 KW and the benefit of the contact heat of the glass-ceramic produced by the two-circuit underheat radiator (with or without sheet metal / mold / foil, etc.), such products are brought to the consumption temperature very quickly. The heating time can be set depending on the mass, nature (thickness, height) and / or the vorgarten starting state of the food. In the case of the quick-fire function, it is advantageous if the user only has to classify the food into a food class (eg pizza, potato products, bakery products, patties etc.), eg. B. by setting a suitable heating program), and the heating program then automatically sets the optimum temperature and duration. Possibly, for example, even the weight of the food can be entered. In general, it is advantageous if the user can change the heating parameters.

In all embodiments, other or differently designed or designed radiator may be used, for. B. radiant heater etc.

The embodiments described above are not intended to be limiting.

LIST OF REFERENCES

1 housing

2 wall

3 cooking space

4 viewing window

5 muffles

6 muffle opening

7 bottom door

8 worktop

9 drive motor

10 lifting element

1 1 control element

12 control panel

13 control circuit

14 ad elements

15 hob

16 hotplate radiators

17 hotplate radiators

18 surface heating elements

19 glass ceramic plate

20 mounting part

21 food support

22 top heaters

23 fans

24 seal

25 storage unit

26 user-adjustable memory

27 non-user-adjustable memory

28 microcontroller

H1 top heat inside

H2 lower heat inside

H3 lower heat outside

H4 ring

H5 top heat outside

Claims

claims

1 . A method for heating a food in a closed Hocheinbau- cooking appliance with at least - a cooking chamber (3) delimiting muffle (5) with a muffle opening

(6), a bottom door (7) for closing the muffle opening (6), and arranged on the bottom door (7) hob (15), characterized in that (a) at least one feed in an open state of the high-installation cooking appliance without Cookware is placed on the hob,

(B) the Hocheinbau-cooking appliance is closed and

(C) the at least one food in the closed state of the Hocheinbau- cooking appliance is heated at least by contact heat from the heated hob.

2. The method according to claim 1, characterized in that in step (c) the food is additionally heated by a hot air.

3. The method according to claim 1 or 2, characterized in that in step (c) the food is additionally heated by a radiant heat.

4. The method according to any one of the preceding claims, characterized in that the at least one feed is placed directly on the hob (15).

5. The method according to any one of claims 1 to 3, characterized in that the at least one feed in a mold, a roasting pan, a foil or on a metal sheet on the hob (15) is placed.

6. The method according to any one of the preceding claims, characterized in that the hob (15) has at least one heating element (16, 17, 18) and a cover made of a glass ceramic (19) or a thin sheet metal.

7. The method according to any one of the preceding claims, characterized in that the at least one feed is a cake.

8. The method according to any one of the preceding claims, characterized in that the at least one feed is a frozen food.

9. The method according to claim 8, characterized in that the frozen food has been pre-cooked.

10. The method according to claim 8 or 9, characterized in that for heating the frozen food, the cooking appliance with maximum heating power, in particular 3.6 kW, is operated.

1 1. A method according to claim 8 to 10, characterized in that the hob (15) is operated with a heating power, which amounts on average to 40% of the total heating power, in particular up to 30%, especially between 15% and 20% of the total heating power is.

12. The method according to claim 1 1, characterized in that the hob (15) is operated with a heating power of 15 - 20% of the total heating power, and the remaining heating power is distributed to a ring heater and / or a top heat radiator (22).

13. The method according to claim 12, characterized in that the heating power of the ring heater about 25% of the total heating power and the heating power of the upper heat radiator is about 55-60%.

14. The method according to any one of claims 10 to 13, characterized in that the fan (23) is operated to generate the hot air, in particular with maximum ventilation performance.

15. High-installation cooking appliance for carrying out the method according to one of the preceding claims.

16. High-installation cooking appliance according to claim 15, characterized in that the hob (15) has at least one surface heating element (18).