EP2031306B1 - Procédé et appareil de cuisson - Google Patents

Procédé et appareil de cuisson Download PDF

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Publication number
EP2031306B1
EP2031306B1 EP07016734A EP07016734A EP2031306B1 EP 2031306 B1 EP2031306 B1 EP 2031306B1 EP 07016734 A EP07016734 A EP 07016734A EP 07016734 A EP07016734 A EP 07016734A EP 2031306 B1 EP2031306 B1 EP 2031306B1
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EP
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Prior art keywords
cooking
cooked
item
time
final
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German (de)
English (en)
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EP2031306A1 (fr
Inventor
Michael Greiner
Manfred Breunig
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Rational AG
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Rational AG
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Priority to DE502007004408T priority Critical patent/DE502007004408D1/de
Priority to EP07016734A priority patent/EP2031306B1/fr
Priority to US12/198,242 priority patent/US8344294B2/en
Publication of EP2031306A1 publication Critical patent/EP2031306A1/fr
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Publication of EP2031306B1 publication Critical patent/EP2031306B1/fr
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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 present invention relates to a method for cooking a food in a cooking appliance having a cooking chamber, at least one heating device, a computing device, a storage device and at least one sensing device, depending on a cooking grade of a food and / or a cooking time, in particular determined by the core temperature , the browning, the pH and / or the cooking value from measured values of the sensing device, taking into account values stored at least temporarily in the memory device, are passed via the computing device; and a cooking appliance with programming for performing such a process.
  • a method for baking, frying or cooking in which the cooking space temperature is controlled to a temperature setpoint, wherein in a plurality of successive time intervals in each case a value of the current cooking space temperature or a linearly dependent on this current temperature value is determined, and these values added become.
  • a sum desired value dependent on the product of the temperature desired value, a linear dependent value, a predetermined heat exposure time and the reciprocal length of a time interval a signal for completing the frying, baking or cooking operation is generated.
  • temperature fluctuations in the oven as they can occur, for example, by loading or other disturbing influences, take into account during a cooking process.
  • a disadvantage of this prior art is that not the actual temperature of the food to Determination of the cooking is used, but the cooking space temperature is assumed to be only one of the cooking temperature corresponding size. This can lead to a misjudgment with respect to the cooking end time, especially for large diameter food items.
  • the EP 0 419 304 A2 discloses a method for cooking food, in which the pH or the core temperature of a food to be used to determine a Pasteurleiterswerts (P value).
  • the cooking appliance is intended to guide the cooking process in such a way that at the end of the cooking process the desired P-value, ie the desired degree of germiness in the food, is exactly reached. After a subsequent cooling of the temperature of the food to a value just above 0 ° C so long storable food can be produced.
  • the P value is only very indirectly linked to the food's diet.
  • the DE 196 09 116 A1 discloses a cooking method in a cooking chamber, which is terminated when an actual core temperature in a food reaches a target core temperature. If an end time of the cooking process is set, the cooking chamber temperature, the circulating flow in the oven and the humidity in the cooking chamber are set or changed so that the target end temperature is reached the target core temperature.
  • the US 4,281,022 discloses a cooking method for cooking thin meat in a microwave in which a degree of cooking of the meat is determined by the humidity and the temperature in the oven.
  • a time tx which is necessary for achieving a thermal equilibrium, is calculated from the temperature and the humidity in the cooking chamber and the cooking time that has elapsed. This time tx is used to interrupt the cooking process as soon as a desired cooking level is reached.
  • the relationship between the time tx and the degree of cooking for thin meat is in the US 4,281,022 described.
  • the disadvantage of this is that with the process only a special food can be cooked and that the food must be cooked through from start to finish until the desired cooking level is reached. Interruption and completion at a later date is not possible with the method.
  • a method for cooking in a cooking chamber of a cooking appliance is known with a controller having access to the time-dependent and not time-dependent measured data that correlate with the state of the food or the cooking appliance.
  • the current course of the cooking process is to be cooked on the basis of measured data Z I of the Garguts I determined until a predetermined time T M before the end of the cooking time T E.
  • the data Z I (T E ) at the end of the cooking process T E can be predicted.
  • the cooking parameters are the core temperature, the browning, crust formation and also the hygiene of the food.
  • a method for providing a predetermined final preparation of pre-cooked food portions is known.
  • a temperature and a time characteristic for a final preparation process are read out via a machine-readable code attached to the packaging and a final preparation device is adjusted accordingly.
  • the requirement profile in this case depends on the preprogramming parameters observed during precooking.
  • the final preparation parameters to be used can be determined empirically by means of preliminary experiments depending on the preparation state.
  • the disadvantage of this is that the customer, so the chef in a commercial kitchen or in a catering operation, does not have the ability to determine themselves to what extent the food in the first step should be pre-cooked.
  • the method does not allow to react to a change in the cooking cycle during the pre-cooking so that the final preparation succeeds in any case.
  • the JP 63 128 969 discloses a cooking appliance on which an adjustment, a start, an interruption and an end of a cooking process can be entered. With the help of a program, a heating time at the beginning of a cooking process and a heating time for the case of reheating can be determined.
  • the disadvantage here is that no percentage input can be entered by a customer. Also, no C-value can be used to determine the food of a food because no core temperature probe is provided to determine an internal cooking parameter in the food. Also, it is not intended here to cook the food ready for consumption at a later time based on an already achieved degree of cooking with the aid of a separate cooking process.
  • the object of the present invention is therefore to develop the generic method and cooking device such that it overcomes the disadvantages of the prior art.
  • the input of a desired intermediate cooking level of a food should be an interruption of a cooking process on reaching this intermediate cooking degree and an automatically calculated, staggered continuation of the cooking process in which the missing Gare is achieved at a later date, are enabled.
  • This object is achieved by at least two temporally separate steps, comprising a Vorgar step, which is interrupted upon reaching a certain intermediate value of the cooking level and / or the cooking time, in particular a certain time remaining to reach the cooking time, and a Fertiggar step , in particular in the form of a finishing step, which is called at a later time to finish the cooking of the food, taking into account the intermediate value.
  • a Vorgar step which is interrupted upon reaching a certain intermediate value of the cooking level and / or the cooking time, in particular a certain time remaining to reach the cooking time
  • a Fertiggar step in particular in the form of a finishing step, which is called at a later time to finish the cooking of the food, taking into account the intermediate value.
  • the cooking level is calculated by a time sum or a temporal integral of at least one measured value, in particular determined by a Kerntemperatunensor and / or at least one gas sensor for determining the chemical state of the food based on the atmosphere in the oven.
  • the intermediate value is determined as a function of the duration of a further cooking step, wherein preferably the further cooking step corresponds to the finished cooking step.
  • the intermediate value and / or a final value of the degree of cooking and / or the duration of the cooking, in particular the duration of the finished cooking step, via an operating and / or Display device changed and / or can be selected, preferably at the beginning of the process, in particular the selection of the food, a cooking program and / or at least one parameter of the food and / or the cooking program and / or an at least partially predetermined Fertiggar step.
  • the parameter of the food characterizes the size, the caliber, the weight, the temperature, the initial state and / or the quality of the food before cooking, and / or the parameter of the cooking program the humidity, air circulation and / or characterizes the temperature in the cooking chamber and / or the target value of the browning of the food, and / or the parameter of the finished cooking step, the moisture, the air circulation and / or the temperature in the cooking chamber characterized.
  • the determined and / or displayed intermediate and / or final value preferably via the operating and / or display device, changed and / or, preferably stored in the memory device, in particular after a change.
  • Particularly preferred embodiments of the invention are characterized in that the intermediate value is determined, selected, displayed and / or stored in the form of a percentage relative to the final value.
  • Inventive methods can be distinguished by the fact that, particularly when the intermediate value in the pre-cooking step is reached, at least the intermediate value is stored in the storage device and in the finished cooking step the cooking of the food is taken into account taking into account at least the intermediate value retrieved from the storage device and the sensing device recorded measured values is terminated.
  • a method according to the invention can furthermore be characterized by storing measured values, the intermediate value, the final value, the food to be cooked, the cooking program and / or the parameter, preferably together with one, in particular selectable via the operating and / or display device and / or changeable, identifier in the memory device.
  • the identifier in particular together with the degree of cooking of the food, preferably during the entire process, displayed, changed and / or can be stored.
  • the invention also proposes that the finished cooking step can be selected, changed and / or stored via the identifier, in particular by means of the operating and / or display device.
  • the finished cooking step can be started via the operating and / or display device.
  • At least one cooling and / or storage step is carried out between the pre-cooking step and the finished cooking step.
  • a progression of cooking after completion of the pre-cooking step and / or after removal of the food from the cooking chamber after completion of the pre-cooking step is taken into account in the form of a correction term.
  • the correction term depends on the chronological course of the measured values of the sensing device, at least during the pre-cooking step, in particular a cooking product size detected during the pre-cooking step, preferably determined by the cooking product caliber, the cooking product size and / or the product weight, and / or the time of removal of the food from the cooking chamber after completion of the Vorgar step and / or the time of introduction of the food into the cooking chamber for the Fertiggar step calculated is, wherein the food size and / or the Gargutkaliber is determined in particular on the first and / or second derivative of the core temperature after the time or, are.
  • the correction term is used to correct the duration of the finished cooking step, wherein said duration is displayed before and / or after the correction, in particular via the operating and / or display device.
  • the invention also proposes that a customer input via the operating and / or display device to the intermediate value be checked for plausibility, taking into account the selected cooking product, the selected cooking program and / or the at least one selected parameter and / or taking into account measured values acquired via the sensing device becomes.
  • a time course of at least one determining the climate in the oven size, such as humidity, temperature and / or air circulation in the oven is determined for the Fertiggar step, preferably with this course, the food within a predetermined, in particular via the operating and / or display device entered, duration of the finished cooking step with the predetermined, in particular the entered via the operating and / or display device, the final value of the Garegrads of the food and / or with the specified, in particular entered via the operating and / or display device, Gardauer reached.
  • a target time in particular target time, is input, in which the finished cooking step is to be completed.
  • Vorgar steps vorgegarte food with the Fertiggar step to the respective desired final values of the cooking level and / or the cooking time are cooked so that the final values of all food reaches substantially to the target time become.
  • the target time together with the food in particular using the identifier and / or the intermediate value, preferably for all pre-cooked food, entered and / or stored.
  • a loading time at which the food to be cooked is loaded into the cooking chamber, preferably for each pre-cooked food, is calculated such that the final value of the degree of cooking is achieved at the target time, preferably at the loading time a request for loading the food, in particular under display of the associated identifier, is displayed on the control and / or display device.
  • the sequence of pre-cooking steps and / or the start times of each pre-cooking step and / or each loading time are automatically calculated.
  • the duration and / or the at least one climate-determining size of the finished cooking step is or will be determined.
  • the foodstuffs of the further pre-cooking steps are pre-cooked up to the respective intermediate values, from which the finished cooking step at its specific duration or at the specific target time, preferably taking into account the determined climate size, cook the food to its final value.
  • An advantageous embodiment of the invention provides that a warning, in particular on the operating and / or display device, is output when the entered target time can not be achieved and / or a combination of different pre-cooked food in the Fertiggar step no satisfactory Results may provide, in particular, the pre-cooked food needs different climate sizes.
  • At least one subsequent loading time and / or removal time at least one item to be cooked from the oven over the expected duration of the Vorgar step and / or over the time course of the climate in the cooking chamber determining size is determined, wherein preferably at each loading time and / or removal time a request for loading or removal of the food, in particular displaying the associated identifier, is displayed on the operating and / or display device ,
  • a cooking device with a cooking chamber, a computing device, a storage device, at least one sensing device and at least one heating device and a programming for carrying out a method according to the invention is also provided.
  • an operating and / or display device preferably comprising buttons, a knob and / or a touch screen can be provided.
  • the invention is therefore based on the surprising finding that the substantially continuous calculation of a cooking level during a cooking process, such as a core temperature or a C value based on an internal cooking parameter, such as the core temperature or the pH, allows a defined Percentage of a pre-cooking and / or a remaining time to reach a final cooking state in a later cooking process to calculate.
  • a defined Percentage of a pre-cooking and / or a remaining time to reach a final cooking state in a later cooking process to calculate.
  • the specific percentage or the specific time remaining which may be pre-set by a user or are already preset, it is possible to interrupt the cooking process and store the thus pre-cooked food for later final preparation under hygienic conditions cooled.
  • the missing percentage of the cooking level eg C-value
  • a separate finishing step in a short time namely on the remaining time
  • a memory device may be provided which determines the percentage of the degree of cooking and / or the remaining time together with other information, such as user entered desired end values, the type of food or a user entered Labeling is saved.
  • FIG. 1 shows an inventive cooking appliance 1 with a cooking chamber 5, in which a food to be cooked 10 can be placed on a food support 15.
  • a heater 20 is arranged around a fan 25 around.
  • a steam generator 30 is provided for feeding steam into the cooking chamber 5.
  • a user can select a cooking program 50a by means of a display device 50 via an operating device 35 which comprises one or more buttons 40 and a rotary knob 45. Subsequently, the user can use the operating device 35 to set different targets, such as e.g. Enter the tanning and core temperature for the selected cooking program or change the default settings. Then, an option appears on the display 50 for performing a cooking method according to the invention, e.g. in the form of a "cooking with finishing" or "cooking for finishing" field which can be selected by depressing the field on the touch screen display 50.
  • the selected cooking program with the desired parameters is converted into an efrind-like cooking program, ie an interruptible cooking program.
  • the user must have an intermediate value for the degree of cooking, e.g. in the form of a C-value or a core temperature or a finishing time via the operating device 35 e.g. Enter 45 using the rotary knob.
  • the selected values 50b are displayed on the display device 50.
  • an identifier 50c appears on the display device 50, which can be changed by the user via the operating device 35.
  • the state of the item to be cooked 10 is monitored by means of a core temperature sensor 55 which has been inserted into the food 10 and / or by means of a gas sensor 60.
  • the cooking appliance 1 controls the climate in the cooking chamber 5 via the heater 20, the fan 25 and the steam generator 30.
  • the oven temperature is monitored by means of a cooking chamber temperature sensor 70 and the humidity using a humidity sensor 75.
  • the computing device 65 calculates the current cooking level of the food to be cooked 10 during the pre-cooking step. From the temporal development of the cooking degree, it is possible to deduce the time of the anticipated end of the cooking program. The remaining cooking time and / or the current cooking level 50b resulting from the anticipated end and the current cooking time can be displayed on the display device 50 during the pre-cooking step, for example at the point at which the intermediate value and the final cooking level were previously entered by the user, the entered values were displayed on the display device 50.
  • the end of the Vorgar-Schntts is reached.
  • the user is prompted to remove the food 10 from the cooking chamber 5 by means of the display device 50 at this time.
  • an audible signal alerts the user to the end of the pre-cooking step.
  • the computing device 65 stores in a storage device 80 the current cooking level of the food 10 together with the user-input or preset identifier 50c.
  • the user is also given the opportunity at this time to change the identifier 50c via the operating device 35.
  • the identifier 50c represents a type of batch designation that clearly identifies the information about the state of the item to be cooked 10, e.g. achieved cooking level, or C-value reached core temperature, selected cooking program, type of food and size of the food at the end of the pre-cooking step to the respective Gargutcharge serve.
  • the cooking batch can be identified by the identifier 50c, so that the state of the item to be cooked 10 is read from the storage device 80 at the end of the pre-cooking step.
  • the user can continue to use the cooking appliance 1 as usual and also start cooking programs 50a according to the invention.
  • other intermediate values 50b for cooking levels can be stored together with other identifiers 50c in the cooking appliance 1.
  • a finishing step is a Fertiggar step, ie a program step in which a pre-cooked food 10 is cooked ready for consumption. It may happen that due to the heat stored in the food 10 is still a Nachgaren the food 10 in the shock cooler. From the development over time of the measured values of the core temperature sensor 55 and / or of the gas sensor 60, it is possible to deduce the size, ie the diameter and the heat-conducting properties of the cooking product 10. The larger the food to be cooked 10, the more it will nachgaren after removal from the oven 5.
  • This information can be used to calculate a correction term, which is automatically added to the stored cooking level or deducted from the remaining time.
  • This correction term thus also influences the time of the end of the pre-cooking step, if the user has a finishing time was entered.
  • post-cooking via the correction term can also be taken into account during the subsequent finishing step. Without further ado it is also possible to use the correction term already for shortening the pre-cooking step when entering an intermediate value for the degree of cooking.
  • the correction term can be calculated like the C value itself.
  • the size of the food, the type of food and the temperature inside the food are known. From this point on, the food to be cooked 10 is cooled and therefore the heat from the interior of the food 10 to flow outward.
  • the core temperature results in a decay curve, which depends on the size of the food 10 and its thermal conductivity.
  • a value dependent on the type of the item to be cooked 10 can be assumed.
  • the decay function T (t) determined in this way is integrated by means of equation (1) and thus the correction term is determined.
  • both corrective terras can also be estimated by simple numerical values, which were previously obtained in laboratory experiments for defined types of food, sizes of the food and temperature characteristics inside the food. These numerical values are stored in the storage device 80 of the cooking appliance 1.
  • the user removes a food item 10, which has been pre-cooked with a pre-cooking step, from the cooling device in order to convert it, with the aid of the cooking device 1, into the final state, in which the food item 10 is ready for consumption.
  • the user can first select via the operating device 35 from a list with stored identifiers 50 c the correct finishing step for his food 10.
  • the computer 65 loads from the Speicherereinicardi 80 belonging thereto, already achieved and corrected with the correction term Garegrad together with the appropriate for the food 10 cooking program and the customer already entered during Vorgar step desire parameters , With the help of the read parameters and the stored cooking level, the sequence of the finishing step can then be controlled so that the still missing part of the cooking level is added to the food to be cooked 10. If a finishing time has been preset by the user, it is possible at the end of the pre-cooking step to cook the food to be cooked within the predetermined time to the desired final value of the cooking level, due to the cooking program interrupted at the right time.
  • the time taken for heating the cooking product 10 to the inside at the finishing step must be taken into consideration.
  • the input of the finishing time selected by the user so short that due to the determined by the computing device 65 by means of the sensors 55, 60, 70, 75 size of the food to 10 sufficient time for reheating the food to be cooked 10 in the finishing step possible is, it is conceivable to inform the user via the display device 50 to this problem and to propose a minimum finishing time for just this food 10. This is ideally done towards the end or at the end of the pre-cooking step.
  • FIG. 2 shows the typical sequence of the selection of a cooking program 50a with desired parameters and a Vorgar step according to the invention.
  • a cooking program 50a is selected by a user (step 100).
  • various desired parameters and the final value of the cooking level can be entered (step 110). These include in particular the core temperature, the tanning or very general inputs, such as bloody, medium and by.
  • the user may enter a finishing time or an intermediate value of the cooking level 50b.
  • An input to the climate, eg temperature, humidity and / or air velocity in the cooking chamber 5 during the finishing step, which influences the progress of the finishing step, may also be possible.
  • pre-set parameters are already displayed which can be changed by the user.
  • the cooking program 50a is started.
  • the cooking chamber 5 is preheated to a suitable temperature and, if appropriate, the steam generator 30 is put into an operational state.
  • the preheating can also be started after the selection of the cooking program 50a and parallel to the inputs of the user. If the preheating of the cooking chamber 5 and the steam generator 30 is completed, followed in the next step 150 is a request for loading the cooking chamber 5.
  • the actual Vorgar step 160 is a request for loading the cooking chamber 5.
  • the sensors 70, 75 also provide measured values which are stored in the memory device 80 of the computer 65 together with the time points of the measurements. From the sensor data, the current cooking level of the food item 10 is determined or calculated in the next step 180 during the Vorgar-Schritis and / or calculated the remaining time to reach the final value of the cooking level in the finishing step. At the same time calculates the computing device 65 of the cooking device 1 from the measured values of the sensors 55, 60, 70, 75, the size of the product to be cooked 10. The size of the food 10 has an influence on the correction term, with the Nachgaren of the item to be cooked 10 after removal is taken into account from the cooking chamber 5, and on the time that is necessary to heat the food to be cooked 10 in the subsequent finishing step to the necessary consumption temperature.
  • a next step 190 the currently calculated remaining time is compared with the user-entered finishing time, or the intermediate value entered by the user is compared with the current cooking level. If the remaining time calculated in this way is smaller than the finishing time entered by the user or if the intermediate value of the cooking level has not yet been reached, the pre-cooking step is continued, ie further measured values recorded by the sensors 55, 60, 70, 75, ie Step 170 returned.
  • This cycle is repeated until the remaining time has reached the finishing time entered by the user or the intermediate cooking level entered by the user has been reached. If so, the end of the pre-cooking step is reached and the user is prompted to remove the item 10 (step 200). Ideally, until the oven door is opened, the cooking level is further calculated to account for a delay in removal by the user. The user can then save the parameters saved in this way (customer entries, current cooking level, size of the food to be cooked, used cooking program 50a, etc.) together with an identifier 50c that can be modified by the user are stored in the memory device 80.
  • these parameters can be called again with the help of the identifier 50c and so a suitable finishing step for the pre-cooked food 10 are calculated and performed.
  • the items to be cooked are all cooked in such a way that they all have the same parameters, i. Finishing time, temperature, humidity and air flow, to be cooked during the standard finishing step. Then all pre-cooked foods can be prepared ready for consumption at the same time with one and the same finishing program.
  • the pre-cooking step will proceed according to the resulting requirements. All such pre-cooked food can then be cooked with a standard finishing step.
  • the selection of a standard finishing program corresponds to an identifier 50c of the pre-cooked food 10, wherein a whole number of pre-cooked items are characterized by such an identifier 50c.
  • Specific information about a specific food item can not be used when starting the corresponding standard finishing step. However, the information obtained from the selected standard finishing step, ie the pre-cooking step, can still be used for the standard finishing step or the finished cooking step.
  • the intermediate values for the degree of cooking ie the C values according to equation (1) for all food cooked with the same pre-cooking step for the same standard finishing step, are dependent on the size and type of the respective item to be cooked so high that in the standard finishing step, all items specified by this identifier 50c reach the previously selected targets at the end of the standard finishing step.
  • a user can pretend that a whole series of food items pre-cooked in pre-cooking steps should be finished cooking at a certain time.
  • he can call various types of food or stored identifiers 50c via the operating device 35 in the cooking appliance 1 and select a single finishing step, with which all the food can be cooked to a time set by him finished.
  • This can be achieved that a whole menu is cooked at the same time desired by the user at the same time.
  • it is calculated in the computing device 65 how much time is required for the cooking processes loaded from the storage device 80. The cooking process that will last the longest will be displayed first.
  • the user of such a finishing step is prompted to load the first food that takes the longest time in the cooking appliance.
  • the duration of the finished cooking step calculated during the pre-cooking step makes it possible to select the time so that the first food to be cooked is ready at the time desired by the user.
  • the cooking appliance 1 can already preheat or prepare the cooking chamber 5 by means of the heater 20 and the steam generator 30 so that the cooking appliance 1 is at the time of loading request in the appropriate climatic state for the first food.
  • the time difference between the current time and the time specified by the user corresponds to the time duration that has been exceeded by the user.
  • the user is asked to load the cooking chamber 5 with the second food. This is continued for the rest of the food until all food is cooked with the combined Fertiggar-step vezaehrfertig.
  • all the food he has selected are finished at the same time.
  • the detection routines running during the pre-cooking step may, of course, be used to set the duration of the finished cooking step and / or to calculate the intermediate value to be reached in the pre-cooking step.
  • Vasterkennept and caliber detections are useful in which the total mass of the cooking product located in the cooking or the size or the average diameter of the food to be determined.
  • recognitions usually the time courses of the signals of
  • optical sensors or ultrasonic sensors it is also possible, with the help of optical sensors or ultrasonic sensors, to reduce the size of the food to be cooked and the number of food items to be cooked.
  • such information may be useful for determining the duration of the finished cooking step and the intermediate value to be reached in the pre-cooking step.
  • the temporal behavior in the form of the first and second sections of the signal after the time can be used.
  • the pre-cooking step it is also possible to determine a climate suitable for the finished cooking step with which a product to be cooked in the finished cooking section is to be treated.
  • the climate is determined by the temperature, humidity and airiness in the oven.
  • the ideal climate during the finished cooking step depends largely on the food to be cooked 10 and is thus largely determined by the customer input, which were ideally stored together with the identifier 50c.
  • a particular climate is particularly suitable for a mixture of different food items.
  • the method and cooking device in order to enable such a combined Fertiggar-step, it may also be possible with the method and cooking device according to the invention, already in the pre-cooking step to enter a combination of different food and associated cooking process, which at a user-specified time in a combination Fertiggar- Step to be transferred to the end state desired by the user at the same time.
  • the cooking device can then calculate the ideal mix climate for the combined finish cooking step and tell the user at what time which pre-cooking steps must be performed. It is expedient to first perform such Vorgar steps whose duration is difficult to estimate, since they depend significantly on the size of the food. So it would be z. B. expedient to start first a cooking program for a roast, because the duration of the relevant cooking program is the most uncertain.
  • the finished cooking step for such a roast will take longer than the finished cooking steps of the garnish and vegetables.
  • the finished cooking appliance is needed again in order to start the combination finish cooking step at the time when the final cooking is reached at the time given by the user is possible.
  • the user may also be presented with an alternative proposal, with which a possible cooking method for the cooking processes selected by the user is proposed. It comes z. B. a separation of a combination Fertiggar-step into two or more different Fertiggar steps or combination Fertiggar steps into consideration, in which the various food eg. B. in the suitable climate for them (eg., Dry and humid) finished cooking.

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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)
  • General Preparation And Processing Of Foods (AREA)

Claims (33)

  1. Procédé de cuisson d'un produit à cuire dans un appareil de cuisson comprenant un compartiment de cuisson, au moins un dispositif de chauffage, un dispositif de calcul, un dispositif de mémorisation et au moins un dispositif de détection, qui est mis en oeuvre par l'intermédiaire du dispositif de calcul en fonction d'un degré de cuisson d'un produit à cuire et/ou d'une durée de cuisson, d'une manière qui est en particulier déterminée grâce à la température centrale, au brunissement, à la valeur pH et/ou la valeur d'ébullition en provenance des valeurs de mesure du dispositif de détection, avec prise en compte de valeurs au moins partiellement consignées dans le dispositif de mémorisation, caractérisé par
    au moins deux étapes temporellement séparées l'une de l'autre, comprenant
    une étape de précuisson, qui sera interrompue lorsque sera atteinte une valeur intermédiaire déterminée du degré de cuisson et/ou de la durée de cuisson, en particulier une valeur déterminée de temps restant jusqu'à l'atteinte de la durée de cuisson, et
    une étape de cuisson finale, en particulier sous la forme d'une étape de finition, à laquelle il est fait appel à un moment ultérieur pour terminer la cuisson du produit à cuire en prenant en compte la valeur intermédiaire.
  2. Procédé selon la revendication 1, caractérisé en ce que
    le degré de cuisson est calculé grâce à une somme temporelle ou une intégrale temporelle d'au moins une valeur de mesure, d'une manière qui est en particulier déterminée par l'intermédiaire d'un capteur de température centrale et/ou d'au moins un capteur de gaz destiné à la détermination de l'état chimique du produit à cuire à l'aide de l'atmosphère régnant dans le compartiment de cuisson.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que
    la valeur intermédiaire est déterminée en fonction de la durée d'une autre étape de cuisson, l'autre étape de cuisson correspondant de préférence à l'étape de cuisson finale.
  4. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que

    la valeur intermédiaire et/ou une valeur finale du degré de cuisson et/ou la durée de cuisson, en particulier la durée de l'étape de cuisson finale, peut ou peuvent être modifiée(s) et/ou sélectionnée(s) par l'intermédiaire d'un dispositif de commande et/ou d'affichage, de préférence au début du procédé, en particulier avec une sélection du produit à cuire, d'un programme de cuisson et/ou d'au moins un paramètre du produit à cuire et/ou du programme de cuisson finale et/ou d'une étape de cuisson au moins partiellement prédéfinie.
  5. Procédé selon la revendication 4, caractérisé en ce que
    le paramètre du produit à cuire caractérise la taille, le calibre, le poids, la température, l'état de sortie et/ou la qualité du produit à cuire avant la cuisson, et/ou le paramètre du programme de cuisson caractérise l'hygrométrie, la circulation d'air et/ou la température régnant dans le compartiment de cuisson et/ou la valeur cible de brunissage du produit à cuire, et/ou le paramètre de l'étape de cuisson finale caractérise l'hygrométrie, la circulation d'air et/ou la température régnant dans le compartiment de cuisson.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    la valeur intermédiaire et/ou la valeur finale est déterminée par le dispositif de calcul, en particulier avec un accès aux valeurs consignées dans le dispositif de mémorisation, en fonction du produit à cuire sélectionné, du programme de cuisson sélectionné et/ou de l'étape de cuisson finale sélectionnée et/ou du au moins un paramètre sélectionné, et/ou est affichée sur le dispositif de commande et/ou d'affichage.
  7. Procédé selon la revendication 6, caractérisé en ce que
    la valeur intermédiaire et/ou finale déterminée et/ou affichée, de préférence par l'intermédiaire du dispositif de commande et/ou d'affichage, peut être modifiée et/ou mémorisée, de préférence dans le dispositif de mémorisation, en particulier après une modification.
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    la valeur intermédiaire est déterminée, sélectionnée, affichée et/ou mémorisée sous la forme d'une valeur de pourcentage par rapport à la valeur finale.
  9. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que,
    en particulier lorsque la valeur intermédiaire est atteinte dans l'étape de précuisson, au moins la valeur intermédiaire est mémorisée dans le dispositif de mémorisation, et la cuisson du produit à cuire est interrompue dans l'étape de cuisson finale en prenant en compte au moins la valeur intermédiaire extraite du dispositif de mémorisation et des valeurs de mesure enregistrées par le dispositif de détection.
  10. Procédé selon l'une quelconque des revendications précédentes, caractérisé par
    une mémorisation des valeurs de mesure, de la valeur intermédiaire, de la valeur finale, du produit à cuire, du programme de cuisson et/ou du paramètre, de préférence en commun avec une identification, pouvant en particulier être sélectionnée et/ou modifiée par l'intermédiaire du dispositif de commande et/ou d'affichage, dans le dispositif de mémorisation.
  11. Procédé selon la revendication 10, caractérisé en ce que
    l'identification, en particulier en commun avec le degré de cuisson du produit à cuire, peut être affichée, modifiée et/ou mémorisée, de préférence pendant le procédé complet.
  12. Procédé selon la revendication 10 ou 11, caractérisé en ce que
    l'étape de cuisson finale peut être sélectionnée, modifiée et/ou mémorisée par l'intermédiaire de l'identification, en particulier au moyen du dispositif de commande et/ou d'affichage.
  13. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    l'étape de cuisson finale peut être démarrée par l'intermédiaire du dispositif de commande et/ou d'affichage.
  14. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    au moins une étape de tiédissement et/ou de stockage est mise en oeuvre entre l'étape de précuisson et l'étape de cuisson prête.
  15. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    lors de la détermination de la valeur intermédiaire, lors de la mise en oeuvre de l'étape de précuisson, en particulier lors de la détermination de la fin de l'étape de précuisson, et/ou lors de la mise en oeuvre de l'étape de cuisson finale, en particulier lors de la détermination de la fin de l'étape de cuisson finale, une poursuite de la cuisson après achèvement de l'étape de précuisson et/ou après retrait du produit à cuire hors du compartiment de cuisson après achèvement de l'étape de précuisson, éventuellement en prenant en compte l'étape de tiédissement et/ou de stockage, est incorporée sous la forme d'un terme de correction.
  16. Procédé selon la revendication 15, caractérisé en ce que
    le terme de correction est calculé en fonction de la succession temporelle des valeurs de mesure du dispositif de détection au moins pendant l'étape de précuisson, en particulier d'une grandeur de produit à cuire reconnue pendant l'étape de précuisson, de préférence déterminée grâce au calibre du produit à cuire, à la taille du produit à cuire et/ou au poids du produit à cuire, et/ou en fonction du moment du retrait du produit à cuire hors du compartiment de cuisson après achèvement de l'étape de précuisson et/ou en fonction du moment de l'introduction du produit à cuire dans le compartiment de cuisson pour l'étape de cuisson finale, la taille du produit à cuire et/ou le calibre du produit à cuire étant en particulier déterminé(es) par l'intermédiaire de la première et/ou seconde dérivée de la température centrale par rapport au temps.
  17. Procédé selon la revendication 15 ou 16, caractérisé en ce que
    le terme de correction est utilisé pour corriger la durée de l'étape de cuisson finale, ladite durée étant affichée avant et/ou après la correction, en particulier par l'intermédiaire du dispositif de commande et/ou d'affichage.
  18. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    la plausibilité d'une demande de client est vérifiée par l'intermédiaire du dispositif de commande et/ou d'affichage par rapport à la valeur intermédiaire avec prise en compte du produit à cuire sélectionné, du programme de cuisson sélectionné et/ou du au moins un paramètre sélectionné et/ou en prenant en compte des valeurs de mesure enregistrées par l'intermédiaire du dispositif de détection.
  19. Procédé selon la revendication 18, caractérisé en ce que
    en cas de reconnaissance d'une plausibilité défaillante, une indication est émise, en particulier par l'intermédiaire du dispositif de commande et/ou d'affichage, et/ou une valeur intermédiaire calculée est affichée de manière automatique en guide de recommandation, la recommandation pouvant être modifiée et/ou mémorisée.
  20. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    un écoulement temporel d'au moins une grandeur déterminant l'atmosphère régnant dans le compartiment de cuisson, comme l'hygrométrie, la température et/ou la circulation d'air dans le compartiment de cuisson, est déterminée pour l'étape de cuisson finale pendant l'étape de précuisson, le produit à cuire atteignant, de préférence avec cet écoulement, à l'intérieur d'une durée prédéfinie, en particulier entrée par l'intermédiaire du dispositif de commande et/ou d'affichage, de l'étape de cuisson fidèle, la valeur finale prédéfinie, en particulier celle entrée par l'intermédiaire du dispositif de commande et/ou d'affichage, du degré de cuisson du produit à cuire et/ou la durée de cuisson prédéfinie, en particulier entrée par l'intermédiaire du dispositif de commande et/ou d'affichage.
  21. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que
    un temps cible, en particulier une heure cible à laquelle l'étape de cuisson finale doit être interrompue, est entrée.
  22. Procédé selon la revendication 21, caractérisé en ce que
    plusieurs produits à cuire, en particulier des produits à cuire précuits dans diverses étapes de précuisson, sont cuits grâce à l'étape de cuisson finale jusqu'aux valeurs finales respectivement souhaitées du degré de cuisson et/ou de la durée de cuisson, de sorte que les valeurs finales de tous les produits à cuire sont atteintes essentiellement à l'issue du temps cible.
  23. Procédé selon la revendication 21 ou 22, caractérisé en ce que
    le temps cible est entré et/ou mémorisé en commun avec le produit à cuire, en particulier en utilisant l'identification et/ou la valeur intermédiaire, de préférence pour tous les produits à cuire précuits.
  24. Procédé selon l'une quelconque des revendications 21 à 23, caractérisé en ce que
    un moment de chargement, auquel le produit à cuire est chargé dans le compartiment de cuisson, est calculé, de préférence pour chaque produit à cuire précuit, de sorte que la valeur finale du degré de cuisson est atteinte à l'issue du temps cible, une invitation à charger le produit à cuire étant affichée sur le dispositif de commande et/ou d'affichage, de préférence au moment du chargement, en particulier avec affichage de l'identification associée.
  25. Procédé selon la revendication 24, caractérisé en ce que
    le calibre du produit à cuire respectif et/ou le nombre des autres produits à cuire à charger dans le compartiment de cuisson est/sont pris en compte lors du calcul de chaque moment de chargement.
  26. Procédé selon l'une quelconque des revendications 22 à 25, caractérisé en ce que
    l'ordre des étapes de précuisson et/ou les moments de départ de chaque étape de précuisson et/ou de chaque moment de chargement est/sont calculé(s) de manière automatique.
  27. Procédé selon la revendication 26, caractérisé en ce que
    la durée et/ou la au moins une grandeur de l'étape de cuisson finale déterminant l'atmosphère est/sont déterminée(s) pendant la première étape de précuisson.
  28. Procédé selon la revendication 27, caractérisé en ce que
    les produits à cuire des étapes ultérieures de précuisson sont précuits jusqu'aux valeurs intermédiaires respectives à partir desquelles l'étape de cuisson finale cuit les produits à cuire jusqu'à leurs valeurs finales respectives, pendant sa durée déterminée ou jusqu'au temps cible déterminé, de préférence en prenant en compte la grandeur déterminée pour l'atmosphère.
  29. Procédé selon l'une quelconque des revendications 21 à 28, caractérisé en ce que
    un avertissement est émis, en particulier sur le dispositif de commande et/ou d'affichage, quand le temps cible entré ne peut être atteint et/ou une combinaison de divers produits à cuire précuits ne peuvent donner des résultats satisfaisants dans l'étape de cuisson finale, en particulier lorsque les produits à cuire précuits nécessitent différentes grandeurs atmosphériques.
  30. Procédé selon la revendication 29, caractérisé en ce que
    des variantes de temps cible, d'étapes de cuisson finale et/ou d'étapes de précuisson possibles sont affichées avec l'avertissement, une sélection d'une alternative étant de préférence rendue possible par le dispositif de commande et/ou d'affichage.
  31. Procédé selon la revendication 30, caractérisé en ce que
    pendant au moins une étape de précuisson, au moins un moment de chargement et/ou un moment de retrait consécutif d'au moins un produit à cuire hors du compartiment de cuisson est déterminé par l'intermédiaire de la durée probable de l'étape de précuisson et/ou par l'intermédiaire de l'écoulement temporel de la grandeur déterminant l'atmosphère dans le compartiment de cuisson, une invitation à charger ou à retirer le produit à cuire étant affichée sur le dispositif de commande et/ou d'affichage, en particulier avec affichage de l'identification associée, de préférence à chaque moment de chargement et/ou moment de retrait.
  32. Appareil de cuisson (1) comprenant un compartiment de cuisson (5) un dispositif de calcul (65), un dispositif de mémorisation (80), au moins un dispositif de détection (55, 60, 70, 75), au moins un dispositif de chauffage (20, 25, 30) et une programmation destinée à la mise en oeuvre d'un procédé selon l'une quelconque des revendications précédentes.
  33. Appareil de cuisson selon la revendication 32, caractérisé par
    un dispositif de commande et/ou d'affichage (35, 40, 45, 50), de préférence comportant des touches (40), un bouton de réglage (45) et/ou un écran tactile (50).
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DE502007004408T DE502007004408D1 (de) 2007-08-27 2007-08-27 Verfahren und Gargerät zum Garen
EP07016734A EP2031306B1 (fr) 2007-08-27 2007-08-27 Procédé et appareil de cuisson
US12/198,242 US8344294B2 (en) 2007-08-27 2008-08-26 Method and cooking appliance for cooking according to the C-value

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US20090061070A1 (en) 2009-03-05
US8344294B2 (en) 2013-01-01
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