EP1972854B1 - Method for preparing a dish in an oven - Google Patents
Method for preparing a dish in an oven Download PDFInfo
- Publication number
- EP1972854B1 EP1972854B1 EP20070006016 EP07006016A EP1972854B1 EP 1972854 B1 EP1972854 B1 EP 1972854B1 EP 20070006016 EP20070006016 EP 20070006016 EP 07006016 A EP07006016 A EP 07006016A EP 1972854 B1 EP1972854 B1 EP 1972854B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking
- user
- cavity
- oven
- dish
- Prior art date
- 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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Classifications
-
- 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 preparing a dish in an oven, especially in a domestic oven, which has a steaming function and which has a cooking cavity with a door, a controlling unit, a storage unit, an input unit and a display unit, wherein the preparation of the dish comprises at least two cooking steps.
- Cooking methods of that kind are known in the art. Reference is made e. g. to EP 1 635 120 A1 . Here a communication takes place between the user and the cooking device.
- the control unit of the device issues instructions to the user, e. g. when an additional component of the dish to be prepared has to be added.
- Pre-known ovens have a control unit with a display unit and an input unit, by which data found in cooking books can be inputted into the control unit.
- the meat to be prepared is put into the cavity of the oven. Then, an e. g. hot air cooking function or grilling function is activated, until the meat hat a desired state of cooking. After this, additional dish components are put into the cavity, like potatoes and vegetables. Then, the steam cooking process is started for all the components of the set meal.
- the user of the oven has to monitor the cooking process and specifically the different steps of it. Consequently, it is necessary at first to carry out the preparation step for the meat and afterward to start the respective second cooking step after having put the additional components of the dish into the cavity.
- the actual state of the process can easily be monitored by the display unit of the oven which shows the actual cooking parameters, specifically the cooking time and the temperature in the cavity.
- the respective data can be inputted into the controlling unit of the oven by the user by means of the input unit of the oven.
- the user has also to make sure that the right temperature is maintained in the cavity before the steaming process is started. Specifically, before the steaming function is activated the temperature in the cavity must be below 100 °C.
- the user hat to handle different data and parameters which have to be inputted (e. g. from a cooking book) into the oven. Furthermore, the user hat to survey the cooking process and has to put additional components of the dish into the cavity in the right moment. Finally, the user has to survey the temperature in the cavity before activating the steaming process.
- the invention suggests that a number of different multi-step dishes are stored in the storage unit which can be selected by the user.
- the relevant cooking parameters are already stored for the different steps of the cooking process. So, the user can select the desired cooking process from the storage unit.
- the system gives a suitable signal after the first step of the cooking process has been carried out and thus informs the user what to do next.
- step c) comprises the instruction to leave the door of the cooking cavity open until a defined condition is reached.
- the condition can be that a certain temperature in the cavity has been reached before the door of the cavity is closed.
- the condition can also be that a certain waiting time expires before the door is closed.
- the process can be further facilitated if a signal is outputted by the controlling unit after a certain temperature is sensed in the cooking cavity. Also, the signal can be outputted by the controlling unit after a certain time has passed.
- the signal can be forwarded to the display unit and displayed by it. Also, the signal can be forwarded to an acoustic alarm element by which an acoustic alarm is outputted.
- step a) comprises the selection of at least one cooking parameter for at least one of the cooking steps.
- step c) can comprise the instruction to insert additional food to be cooked into the cooking cavity of the oven.
- the first cooking step is preferably a conventional cooking process. Here, specifically a hot air or a grilling process can take place.
- At least one of the cooking steps is a steaming of the dish.
- the second cooking step can then be a steaming process.
- step f at least one additional cooking step can be carried out.
- the invention allows to carry out a cooking process with different steps for a multi-component dish (set meal), wherein only a minimum of activity is required by the user. Specifically, the oven gives hints to the user when an action is required.
- the invention proposal has its biggest advantages when it is employed for a combined cooking process which uses in one cooking step a steaming process.
- the work of the user to input data into the oven is reduced and the handling of the oven becomes easier.
- FIG 1 shows a domestic oven 1 which has a cooking cavity 2 in which food can be put.
- the cavity 2 is closed by a door 3 in a well known manner.
- the oven 1 has a steamer function as well as a conventional cooking function (hot air function and/or grilling function) by which food can be prepared without using the steamer function.
- the conceptual design of the oven is shown in FIG 2 .
- the oven 1 has a controlling unit 4 which is connected with a storage unit 5 in which a number of parameters for the preparation of dishes is stored. Furthermore, the oven 1 has an input unit 6 and a display unit 7 for communicating with the user.
- an acoustic alarm element 8 is connected with the controlling unit 4.
- a sensor 9 for detecting the actual temperature in the cavity is mounted in the cavity 2.
- a multi-step cooking process has to be carried out.
- the process is schematically shown in the temperature-time-diagram according to FIG 3 .
- meat is cooked in a conventional way, i. e. by use e. g. of hot air or a grilling process.
- this first step is terminated and a second cooking step II is carried out.
- the user has to add e. g. potatoes and vegetables into the cavity 2 which do not need a preparation step I for cooking.
- the oven and more specifically the controlling unit supports the user during the whole cooking process.
- the desired set meal is recalled from the storage unit 5 by means of the input unit 6 from the user. It can be that already all cooking parameters like the cooking time and the cooking temperatures are available when recalling the stored data. Alternatively, the prestored data can be adjusted according to the desires of the user.
- the user triggers the start of the first cooking step I by pressing an "OK"-bottom.
- the first cooking step I runs then automatically.
- the appearance of the message can be accompanied by an acoustic signal emitted by the acoustic alarm element 8.
- the user can then put the rest of the components of the dish into the cavity 2. After having done this the "OK"-bottom is pressed so that the second cooking step II is started.
- this is a steaming process. Therefore, it is necessary that the temperature T in the cavity drops below 100 °C. To accelerate the start of the second cooking step II it is advantageously that the door 3 remains open until a certain temperature in the cavity 2 is reached; in the embodiment of the invention a temperature of 75 °C is desired before starting the steaming process.
- control unit 4 releases the message via the display unit 7 as shown in FIG 4b :
- This message can be accompanied by the information about the current temperature T - sensed by the sensor 9 - in the cavity:
- control unit 4 can release the message according FIG 4c , saying:
- the respective messages can be accompanied by acoustic signals to make the user aware that the system waits for an action.
- control unit 4 terminates cooking and emits a respective signal via the display unit 7 and/or the acoustic alarm element 8.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
Description
- The invention relates to a method for preparing a dish in an oven, especially in a domestic oven, which has a steaming function and which has a cooking cavity with a door, a controlling unit, a storage unit, an input unit and a display unit, wherein the preparation of the dish comprises at least two cooking steps.
- Cooking methods of that kind are known in the art. Reference is made e. g. to
EP 1 635 120 A1 - Another method for cooking is disclosed in
EP 0 723 115 A2 . - It is also known in the art to cook dishes, especially set meals, using a steamer. In this oven hot water steam is used to cook the dish. In some cases it is desired to prepare at least a part of the set meal using another cooking process than steam cooking. Specifically, when cooking meat it is sometimes desired to roasting the meat using a grilling function or hot air before the meat is steamed.
- Therefore, it is known to integrate those cooking functions into the oven.
- Pre-known ovens have a control unit with a display unit and an input unit, by which data found in cooking books can be inputted into the control unit.
- When preparing a meal the meat to be prepared is put into the cavity of the oven. Then, an e. g. hot air cooking function or grilling function is activated, until the meat hat a desired state of cooking. After this, additional dish components are put into the cavity, like potatoes and vegetables. Then, the steam cooking process is started for all the components of the set meal.
- The user of the oven has to monitor the cooking process and specifically the different steps of it. Consequently, it is necessary at first to carry out the preparation step for the meat and afterward to start the respective second cooking step after having put the additional components of the dish into the cavity. The actual state of the process can easily be monitored by the display unit of the oven which shows the actual cooking parameters, specifically the cooking time and the temperature in the cavity. The respective data can be inputted into the controlling unit of the oven by the user by means of the input unit of the oven.
- The user has also to make sure that the right temperature is maintained in the cavity before the steaming process is started. Specifically, before the steaming function is activated the temperature in the cavity must be below 100 °C.
- Consequently, the user hat to handle different data and parameters which have to be inputted (e. g. from a cooking book) into the oven. Furthermore, the user hat to survey the cooking process and has to put additional components of the dish into the cavity in the right moment. Finally, the user has to survey the temperature in the cavity before activating the steaming process.
- In spite of the fact that different monitor functions are available there remains quite a lot of different survey work for the user.
- Therefore, it is an object of the invention to facilitate the cooking process in an oven of the kind mentioned above and specifically to make it possible that a cooking process with more than one cooking steps is carried out in an easy way. The survey work of the user should become less so that is becomes easier to prepare the dishes of the kind discussed above.
- The solution of this object according to the invention is characterized in that the cooking method comprises the following steps:
- a) Selecting of a cooking programme stored in the storage unit by a user, which comprises at least a first cooking step and a second cooking step;
- b) Carrying out of a first cooking step after triggering of the cooking process by the user;
- c) Outputting of an instruction to the user by means of the display unit after finishing of the first cooking step;
- d) Fulfilling the instruction by the user;
- e) Triggering the continuation of the cooking programme by the user;
- f) Carrying out of a second cooking step,
- Accordingly, the invention suggests that a number of different multi-step dishes are stored in the storage unit which can be selected by the user. Preferably, the relevant cooking parameters are already stored for the different steps of the cooking process. So, the user can select the desired cooking process from the storage unit. The system gives a suitable signal after the first step of the cooking process has been carried out and thus informs the user what to do next.
- Furthermore, above step c) comprises the instruction to leave the door of the cooking cavity open until a defined condition is reached. This becomes important when the steaming function is necessary. Here, the temperature in the cavity must drop before the start of the steaming function below 100 °C. Consequently, the condition can be that a certain temperature in the cavity has been reached before the door of the cavity is closed. The condition can also be that a certain waiting time expires before the door is closed. The process can be further facilitated if a signal is outputted by the controlling unit after a certain temperature is sensed in the cooking cavity. Also, the signal can be outputted by the controlling unit after a certain time has passed. The signal can be forwarded to the display unit and displayed by it. Also, the signal can be forwarded to an acoustic alarm element by which an acoustic alarm is outputted.
- Preferably above step a) comprises the selection of at least one cooking parameter for at least one of the cooking steps.
- Above step c) can comprise the instruction to insert additional food to be cooked into the cooking cavity of the oven.
- The first cooking step is preferably a conventional cooking process. Here, specifically a hot air or a grilling process can take place.
- Preferably, at least one of the cooking steps is a steaming of the dish.
- The second cooking step can then be a steaming process.
- If necessary, after above step f) at least one additional cooking step can be carried out.
- The invention allows to carry out a cooking process with different steps for a multi-component dish (set meal), wherein only a minimum of activity is required by the user. Specifically, the oven gives hints to the user when an action is required. The invention proposal has its biggest advantages when it is employed for a combined cooking process which uses in one cooking step a steaming process.
- Beneficially, complete dishes with multiple components can be prepared in one oven using the steamer function ("combi streaming"). All components of a set meal are finished to the same time.
- The work of the user to input data into the oven is reduced and the handling of the oven becomes easier.
- In the drawings an embodiment of the invention is depicted.
- FIG 1
- shows schematically the front view of a domestic oven,
- FIG 2
- shows schematically the components of the oven according
FIG 1 , - FIG 3
- shows the time-temperature-diagram for a two-step cooking process for preparing a dish,
- FIG 4a
- shows the screen of the display unit of the oven with a first message,
- FIG 4b
- shows the screen of the display unit with a second message and
- FIG 4c
- shows the screen of the display unit with a third message.
-
FIG 1 shows adomestic oven 1 which has acooking cavity 2 in which food can be put. Thecavity 2 is closed by adoor 3 in a well known manner. Theoven 1 has a steamer function as well as a conventional cooking function (hot air function and/or grilling function) by which food can be prepared without using the steamer function. - The conceptual design of the oven is shown in
FIG 2 . Theoven 1 has a controllingunit 4 which is connected with a storage unit 5 in which a number of parameters for the preparation of dishes is stored. Furthermore, theoven 1 has aninput unit 6 and adisplay unit 7 for communicating with the user. - Also, an
acoustic alarm element 8 is connected with the controllingunit 4. In thecavity 2, a sensor 9 for detecting the actual temperature in the cavity is mounted. - In the oven, a multi-step cooking process has to be carried out. The process is schematically shown in the temperature-time-diagram according to
FIG 3 . In a first cooking step I meat is cooked in a conventional way, i. e. by use e. g. of hot air or a grilling process. After a certain time, this first step is terminated and a second cooking step II is carried out. Before this is done the user has to add e. g. potatoes and vegetables into thecavity 2 which do not need a preparation step I for cooking. - The oven and more specifically the controlling unit supports the user during the whole cooking process.
- Therefore, at first the desired set meal is recalled from the storage unit 5 by means of the
input unit 6 from the user. It can be that already all cooking parameters like the cooking time and the cooking temperatures are available when recalling the stored data. Alternatively, the prestored data can be adjusted according to the desires of the user. - When this is done the user triggers the start of the first cooking step I by pressing an "OK"-bottom. The first cooking step I runs then automatically.
- After its termination the message according to
FIG 4a appears on the screen of thedisplay unit 7, reading: - "The first cooking step is completed. Please put the rest of the food into the cavity. continue with 'OK'"
- The appearance of the message can be accompanied by an acoustic signal emitted by the
acoustic alarm element 8. The user can then put the rest of the components of the dish into thecavity 2. After having done this the "OK"-bottom is pressed so that the second cooking step II is started. - In the present case this is a steaming process. Therefore, it is necessary that the temperature T in the cavity drops below 100 °C. To accelerate the start of the second cooking step II it is advantageously that the
door 3 remains open until a certain temperature in thecavity 2 is reached; in the embodiment of the invention a temperature of 75 °C is desired before starting the steaming process. - Therefore, the
control unit 4 releases the message via thedisplay unit 7 as shown inFIG 4b : - "Please leave the door open until the temperature in the cavity has dropped below 75 °C."
- This message can be accompanied by the information about the current temperature T - sensed by the sensor 9 - in the cavity:
- "current temperature: 93 °C"
- After the temperature T has reached the desired value, the
control unit 4 can release the message accordingFIG 4c , saying: - "Is all food in the cavity?
- Please confirm the start of the second step with 'OK'."
- The respective messages can be accompanied by acoustic signals to make the user aware that the system waits for an action.
- After completion of the second step II - which is the final step in the case of the described embodiment of the invention - the
control unit 4 terminates cooking and emits a respective signal via thedisplay unit 7 and/or theacoustic alarm element 8. - By the proposed method the use of a steamer with additional cooking functions (hot air, grilling elements) becomes easier and the preparation of a combined steaming process is facilitated. The user does not need to input as much information as in the case of solution according to the state of the art. Also, the survey of the process is facilitated significantly.
-
- 1
- Oven (domestic oven)
- 2
- Cooking cavity
- 3
- Door
- 4
- Controlling unit
- 5
- Storage unit
- 6
- Input unit
- 7
- Display unit
- 8
- Acoustic alarm element
- 9
- Sensor
- I
- First cooking step
- II
- Second cooking step ,
- T
- Temperature
- t
- Time
Claims (14)
- Method for preparing a dish in an oven (1), especially in a domestic oven, which has a steaming function and which has a cooking cavity (2) with a door (3), a controlling unit (4), a storage unit (5), an input unit (6) and a display unit (7), wherein the preparation of the dish comprises at least two cooking steps (I, II), wherein the method comprises the steps:a) Selecting of a cooking programme stored in the storage unit (5) by an user, which comprises at least a first cooking step (I) and a second cooking step (II);b) Carrying out of a first cooking step (I) after triggering of the cooking process by the user;c) Outputting of at least one instruction to the user from the controlling unit (4) by means of the display unit (7) after finishing of the first cooking step (I);d) Fulfilling of the at least one instruction by the user;e) Triggering the continuation of the cooking programme by the user;f) Carrying out of a second cooking step (II),characterized in that
step c) comprises the instruction to leave the door (3) of the cooking cavity (2) open until a defined condition is reached. - Method according to claim 1, characterized in that step a) according to claim 1 comprises the selection of at least one cooking parameter (T, t) for at least one of the cooking steps (I, II).
- Method according to claim 1 or 2, characterized in that step c) according to claim 1 comprises the instruction to insert additional food to be cooked into the cooking cavity (2) of the oven (1).
- Method according to at least one of claims 1 to 3, characterized in that the condition is a certain temperature (T) in the cavity (2) before closing of the door (4).
- Method according to at least one of claims 1 to 3, characterized in that the condition is a certain waiting time before closing of the door (4).
- Method according to claim 4, characterized in that a signal is outputted by the controlling unit (4) after a certain temperature (T) is sensed in the cooking cavity (2).
- Method according to claim 5, characterized in that a signal is outputted by the controlling unit (4) after a certain time (t) has passed.
- Method according to claim 6 or 7, characterized in that the signal is forwarded to the display unit (7) and displayed by it.
- Method according to claim 6 or 7, characterized in that the signal is forwarded to an acoustic alarm element (8) by which an acoustic alarm is outputted.
- Method according to at least one of claims 1 to 9, characterized in that the first cooking step (I) is a cooking process with hot air.
- Method according to at least one of claims 1 to 9, characterized in that the first cooking step (I) is a grilling process.
- Method according to at least one of claims 1 to 11, wherein at least one of the cooking steps (II) is a steaming of the dish.
- Method according to at least one of claims 1 to 12, characterized in that the second cooking step (II) is a steaming process.
- Method according to at least one of claims 1 to 13, characterized in that after step f) according to claim 1 at least one additional cooking step is carried out.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP20070006016 EP1972854B1 (en) | 2007-03-23 | 2007-03-23 | Method for preparing a dish in an oven |
EP15150015.4A EP2902711B1 (en) | 2007-03-23 | 2007-03-23 | Method for preparing a dish in an oven |
PCT/EP2008/001159 WO2008116532A1 (en) | 2007-03-23 | 2008-02-15 | Method for preparing a dish in an oven |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP20070006016 EP1972854B1 (en) | 2007-03-23 | 2007-03-23 | Method for preparing a dish in an oven |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP15150015.4A Division EP2902711B1 (en) | 2007-03-23 | 2007-03-23 | Method for preparing a dish in an oven |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1972854A1 EP1972854A1 (en) | 2008-09-24 |
EP1972854B1 true EP1972854B1 (en) | 2015-01-07 |
Family
ID=38887625
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP20070006016 Active EP1972854B1 (en) | 2007-03-23 | 2007-03-23 | Method for preparing a dish in an oven |
EP15150015.4A Active EP2902711B1 (en) | 2007-03-23 | 2007-03-23 | Method for preparing a dish in an oven |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP15150015.4A Active EP2902711B1 (en) | 2007-03-23 | 2007-03-23 | Method for preparing a dish in an oven |
Country Status (2)
Country | Link |
---|---|
EP (2) | EP1972854B1 (en) |
WO (1) | WO2008116532A1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2159488A1 (en) * | 2008-08-25 | 2010-03-03 | Rational AG | Method for intelligent warning signal emission for cooking devices |
US8426777B2 (en) | 2010-05-19 | 2013-04-23 | Whirlpool Corporation | Oven control utilizing data-driven logic |
KR102362537B1 (en) * | 2015-09-03 | 2022-02-14 | 엘지전자 주식회사 | Control method for cooker |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4390965A (en) | 1980-06-05 | 1983-06-28 | Jovanita Inc. | Micro-wave ovens |
CH688396A5 (en) * | 1995-01-23 | 1997-09-15 | V Zug Ag | Oven and method for cooking meat. |
JP2003050017A (en) | 2001-05-31 | 2003-02-21 | Matsushita Electric Ind Co Ltd | Cooking instrument and display method for cooking procedure |
DE10132581A1 (en) | 2001-07-10 | 2003-01-30 | Imp Werke Ohg | Steam cooker |
KR100453245B1 (en) | 2002-02-06 | 2004-10-15 | 삼성전자주식회사 | Control method of micro-wave oven |
DE10301131B3 (en) | 2003-01-14 | 2004-05-06 | Miele & Cie. Kg | Steam cooking device has cooking space divided into vertically stacked compartments with temperature regulation for each compartment dependent on cooking parameters for different foods |
DE10337161A1 (en) | 2003-08-13 | 2005-03-10 | Rational Ag | Cooking appliance for regenerating food |
ITMO20040229A1 (en) * | 2004-09-10 | 2004-12-10 | Nilma S P A | METHODS FOR PROCESSING FOOD PRODUCTS. |
US7060941B1 (en) * | 2005-04-20 | 2006-06-13 | Whirlpool Corporation | Method for baking a dessert using steam |
US20060251784A1 (en) | 2005-05-03 | 2006-11-09 | Sells Joel M | Method for cooking meat using steam |
-
2007
- 2007-03-23 EP EP20070006016 patent/EP1972854B1/en active Active
- 2007-03-23 EP EP15150015.4A patent/EP2902711B1/en active Active
-
2008
- 2008-02-15 WO PCT/EP2008/001159 patent/WO2008116532A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
EP2902711B1 (en) | 2017-08-16 |
WO2008116532A1 (en) | 2008-10-02 |
EP1972854A1 (en) | 2008-09-24 |
EP2902711A1 (en) | 2015-08-05 |
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