EP1972854B1 - Procédé pour la préparation d'un plat dans un four - Google Patents

Procédé pour la préparation d'un plat dans un four Download PDF

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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.)
Active
Application number
EP20070006016
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German (de)
English (en)
Other versions
EP1972854A1 (fr
Inventor
Erhard Käser
Anja Strauss
Bettina Trenkle
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Electrolux Home Products Corp NV
Original Assignee
Electrolux Home Products Corp NV
Priority date (The priority date 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 date listed.)
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Publication date
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Application filed by Electrolux Home Products Corp NV filed Critical Electrolux Home Products Corp NV
Priority to EP15150015.4A priority Critical patent/EP2902711B1/fr
Priority to EP20070006016 priority patent/EP1972854B1/fr
Priority to PCT/EP2008/001159 priority patent/WO2008116532A1/fr
Publication of EP1972854A1 publication Critical patent/EP1972854A1/fr
Application granted granted Critical
Publication of EP1972854B1 publication Critical patent/EP1972854B1/fr
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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.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)

Claims (14)

  1. Procédé pour la préparation d'un plat dans un four (1), en particulier dans un four domestique, qui comprend une fonction de cuisson à la vapeur et qui présente une cavité de cuisson (2) équipée d'une porte (3), d'une unité de commande (4), d'une unité de stockage (5), d'une unité d'entrée (6) et d'une unité d'affichage (7), dans lequel la préparation du plat comprend au moins deux étapes de cuisson (I, II), dans lequel le procédé comprend les étapes suivantes:
    a) sélectionner un programme de cuisson stocké dans l'unité de stockage (5) par un utilisateur, qui comprend au moins une première étape de cuisson (I) et une deuxième étape de cuisson (II);
    b) exécuter une première étape de cuisson (I) après le déclenchement du procédé de cuisson par l'utilisateur;
    c) donner au moins une instruction à l'utilisateur en provenance de l'unité de commande (4) au moyen de l'unité d'affichage (7) auprès la fin de la première étape de cuisson (I);
    d) exécuter ladite au moins une instruction par l'utilisateur;
    e) déclencher la continuation du programme de cuisson par l'utilisateur; et
    f) exécuter une deuxième étape de cuisson (II),
    caractérisé en ce que l'étape c) comprend l'instruction de laisser la porte (3) de la cavité de cuisson (2) ouverte jusqu'à ce qu'une condition définie soit atteinte.
  2. Procédé selon la revendication 1, caractérisé en ce que l'étape a) selon la revendication 1 comprend la sélection d'au moins un paramètre de cuisson (T, t) pour au moins une des étapes de cuisson (I, II).
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que l'étape c) selon la revendication 1 comprend l'instruction d'insérer de la nourriture supplémentaire à cuire dans la cavité de cuisson (2) du four (1).
  4. Procédé selon au moins une des revendications 1 à 3, caractérisé en ce que la condition est une certaine température (T) dans la cavité (2) avant la fermeture de la porte (4).
  5. Procédé selon au moins une des revendications 1 à 3, caractérisé en ce que la condition est un certain temps d'attente avant la fermeture de la porte (4).
  6. Procédé selon la revendication 4, caractérisé en ce qu'un signal est généré par l'unité de commande (4) après qu'une certaine température (T) ait été détectée dans la cavité de cuisson (2).
  7. Procédé selon la revendication 5, caractérisé en ce qu'un signal est généré par l'unité de commande (4) après qu'un certain temps (t) se soit écoulé.
  8. Procédé selon la revendication 6 ou 7, caractérisé en ce que le signal est transmis à l'unité d'affichage (7) et est affiché par celle-ci.
  9. Procédé selon la revendication 6 ou 7, caractérisé en ce que le signal est transmis à un élément d'alarme sonore (8) qui déclenche une alarme sonore.
  10. Procédé selon au moins une des revendications 1 à 9, caractérisé en ce que la première étape de cuisson (I) est un procédé de cuisson à l'air chaud.
  11. Procédé selon au moins une des revendications 1 à 9, caractérisé en ce que la première étape de cuisson (I) est un procédé de grillage.
  12. Procédé selon au moins une des revendications 1 à 11, dans lequel au moins une des étapes de cuisson (II) est une cuisson à la vapeur du plat.
  13. Procédé selon au moins une des revendications 1 à 12, caractérisé en ce que la deuxième étape de cuisson (II) est un procédé de cuisson à la vapeur.
  14. Procédé selon au moins une des revendications 1 à 13, caractérisé en ce que, après l'étape f) selon la revendication 1, au moins une étape de cuisson supplémentaire est exécutée.
EP20070006016 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four Active EP1972854B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP15150015.4A EP2902711B1 (fr) 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four
EP20070006016 EP1972854B1 (fr) 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four
PCT/EP2008/001159 WO2008116532A1 (fr) 2007-03-23 2008-02-15 Procédé de préparation d'un plat dans un four

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20070006016 EP1972854B1 (fr) 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four

Related Child Applications (1)

Application Number Title Priority Date Filing Date
EP15150015.4A Division EP2902711B1 (fr) 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four

Publications (2)

Publication Number Publication Date
EP1972854A1 EP1972854A1 (fr) 2008-09-24
EP1972854B1 true EP1972854B1 (fr) 2015-01-07

Family

ID=38887625

Family Applications (2)

Application Number Title Priority Date Filing Date
EP20070006016 Active EP1972854B1 (fr) 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four
EP15150015.4A Active EP2902711B1 (fr) 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP15150015.4A Active EP2902711B1 (fr) 2007-03-23 2007-03-23 Procédé pour la préparation d'un plat dans un four

Country Status (2)

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EP (2) EP1972854B1 (fr)
WO (1) WO2008116532A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2159488A1 (fr) * 2008-08-25 2010-03-03 Rational AG Procédé d'émission d'alerte intelligente pour appareils de cuisson
US8426777B2 (en) 2010-05-19 2013-04-23 Whirlpool Corporation Oven control utilizing data-driven logic
KR102362537B1 (ko) * 2015-09-03 2022-02-14 엘지전자 주식회사 조리기기의 제어 방법

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4390965A (en) 1980-06-05 1983-06-28 Jovanita Inc. Micro-wave ovens
CH688396A5 (de) * 1995-01-23 1997-09-15 V Zug Ag Ofen und Verfahren zum Garen von Fleisch.
JP2003050017A (ja) 2001-05-31 2003-02-21 Matsushita Electric Ind Co Ltd 調理機器及び調理手順表示方法
DE10132581A1 (de) 2001-07-10 2003-01-30 Imp Werke Ohg Dampfgargerät
KR100453245B1 (ko) 2002-02-06 2004-10-15 삼성전자주식회사 전자레인지의 제어방법
DE10301131B3 (de) 2003-01-14 2004-05-06 Miele & Cie. Kg Dampfgargerät und Verfahren zum Betreiben eines Dampfgargeräts
DE10337161A1 (de) 2003-08-13 2005-03-10 Rational Ag Gargerät zum Regenerieren von Gargut
ITMO20040229A1 (it) * 2004-09-10 2004-12-10 Nilma S P A Metodi per processare i prodotti alimentari.
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

Also Published As

Publication number Publication date
EP1972854A1 (fr) 2008-09-24
EP2902711B1 (fr) 2017-08-16
WO2008116532A1 (fr) 2008-10-02
EP2902711A1 (fr) 2015-08-05

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