EP2068084A2 - Procédé destiné à la cuisson à point d'un plat et appareil de cuisson correspondant - Google Patents

Procédé destiné à la cuisson à point d'un plat et appareil de cuisson correspondant Download PDF

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Publication number
EP2068084A2
EP2068084A2 EP08170229A EP08170229A EP2068084A2 EP 2068084 A2 EP2068084 A2 EP 2068084A2 EP 08170229 A EP08170229 A EP 08170229A EP 08170229 A EP08170229 A EP 08170229A EP 2068084 A2 EP2068084 A2 EP 2068084A2
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EP
European Patent Office
Prior art keywords
cooking
food
cooked
temperature
degree
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.)
Withdrawn
Application number
EP08170229A
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German (de)
English (en)
Other versions
EP2068084A3 (fr
Inventor
Michael Greiner
Judith Kling
Reinhard Nielsen
Manfred Breunig
Thorsten Brinkmann
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.)
Rational AG
Original Assignee
Rational AG
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Filing date
Publication date
Application filed by Rational AG filed Critical Rational AG
Publication of EP2068084A2 publication Critical patent/EP2068084A2/fr
Publication of EP2068084A3 publication Critical patent/EP2068084A3/fr
Withdrawn legal-status Critical Current

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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
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination

Definitions

  • the present invention relates to a method for finish cooking a food and a cooking appliance therefor.
  • the Applicant describes a method of cooking a cooked item having a pre-cooking step and a finished-cooking step wherein substantially continuously a cooking degree is calculated by a defined percentage of a pre-cooking for the pre-cooking step and / or a remaining time for achieving to calculate a desired final cooking state at the end of the Fertiggar-step.
  • This method makes it possible to achieve a compromise between the shortest possible reheating times and the best possible cooking result in a so-called finishing or regeneration of foodstuffs.
  • a target time to which a banquet with a large number of meals, each comprising a plurality of items to be cooked, should be finished, can with a method according to the EP 07 016 734 the food to be cooked in each case specifically vorgart, namely to a certain percentage, in order then to be cooked together in a Fertiggar step with a fixed predetermined time remaining.
  • an optimum cooking chamber climate can be set when preparing such foods with a large number of items to be cooked.
  • the degree of cooking of a food can be determined in many ways, such as. About the cooking value or the core temperature, see in particular the EP 07 016 734 , wherein for this purpose a core temperature sensor according to the DE 199 45 021 A1 the applicant can be used. But also a determination using gas sensors, as in the WO 2006/069563 A1 the applicant described is possible.
  • the selection of a desired cooking degree via a visualization of selectable degrees of cooking is, for example, in the non-prepublished DE 10 2007 040 651 described in the applicant, while in the EP 1 716 795 A1 the applicant is described how a Gargutart is selectable from a variety of visualized Gargutart.
  • a method is known in which the kind of a food is inputted, the thickness of the food is determined, and then a comparison of the determined thickness with a predetermined thickness threshold value is performed, and if the thickness threshold is exceeded, a required parameter of a cooking process using a cooking temperature sensor on the basis the type of food entered is determined while otherwise determining the weight of the food and determining the required parameter of the cooking process without using a cooking temperature sensor on the basis of the inputted type and weight of the food.
  • the course of a cooking process depends on at least one measured value of a cooking state variable and, depending on one or more values of a derivation of the cooking state variable, the cooking process should be conducted after the time.
  • the cooking state size may be a core temperature that indicates an internal cooking level.
  • the DE 10 2005 057 585 B3 deals with a decoupling of a cooking of a kernel from a cooking of a surface of a food to obtain targeted Garendzuholder in the core and on the surface.
  • the object of the present invention is to provide a method for the final cooking of a food which, even in the case where the food is composed of at least two items, determines an ideal cooking space climate, so that finishing or regeneration of said food can also be carried out by an inexperienced person Person is allowed.
  • This object is achieved by a method for Fertiggaren at least one at least two different food items comprehensive food in a cooking chamber of a cooking appliance with at least one heater and / or humidifier and a control or regulating device in which the control or regulating device under access to in stored on a storage device formulas and / or predetermined table values as well as entered on an input device and / or adjusted by a first sensing device on the one hand the type of each food and on the other hand at least one characteristic of the degree of Garguts each cooking size adjusts a matched to the food cooking chamber , wherein the cooking space climate, which is determined from the temperature, the humidity, the pressure and / or the flow velocity of the atmosphere in the cooking chamber and / or the microwave energy in the oven, is selected from a range ofPark in the event of an overlap of the cooking chamber climates without weighting the same being indicated that a target is reached to 100 percent and / or in case of an overlap of the cooking chamber climates when weighting the same is displayed, what percentage of a target is reached.
  • each food is selected from a first group for a main component of the food and / or a preparation, such as cooked meat, roast beef, schnitzel, leg of lamb, crust roast, roast, juicy steak, goose, duck, grilled chicken, Fish or the like, or from a second group for at least one saturation supplement of the food comprising rice, noodles, steamed potatoes, mashed potato, fried potato wedges, fries, grilled vegetables, steamed mixed vegetables or the like.
  • a first group for a main component of the food and / or a preparation such as cooked meat, roast beef, schnitzel, leg of lamb, crust roast, roast, juicy steak, goose, duck, grilled chicken, Fish or the like
  • a second group for at least one saturation supplement of the food comprising rice, noodles, steamed potatoes, mashed potato, fried potato wedges, fries, grilled vegetables, steamed mixed vegetables or the like.
  • the characteristic of the degree of cooking each cooking product size is determined from the core temperature, the cooking value, the pH, the weight, the browning, the crusting, the odor, the consistency and / or the finished cooking time of the respective food ,
  • a variety of options to be displayed on a display device, preferably visualized and / or graphically, for selecting a type of cooking product and / or a variable that is characteristic for the degree of cooking.
  • the display device for selecting a Gargutart each food of the food is displayed at least one plate having at least two areas comprising a first area for a first food and a second area for a second food, the first area for selecting the type of the first item to be cooked, preferably from the first group, and the second area for selecting the type of the second item to be cooked, preferably from the second group, in particular successively, and after activating the first and / or second area, Especially in this area, the selectable Gargutart, in particular visualized and / or graphically displayed.
  • the display device for selecting a characteristic of the degree of cooking of a food size for the selected Gargutart Garguts said selectable degrees, in particular visualized and / or graphically displayed.
  • Inventive methods may also be characterized in that at least one measurement by the first sensing device is performed to select a type of cooking product and / or a variable that is characteristic of the degree of cooking.
  • the load in the cooking chamber in particular determined by the items to be cooked and / or the caliber of at least one food and / or the difference on the one hand the temperature, in particular the average temperature, at least one of the food items and / or Gargutlinis and on the other hand, the cooking space for the adjustment of the cooking chamber, in particular via a second sensing device, detected, displayed and / or taken into account or be.
  • the invention also provides a cooking device having a cooking chamber, a control or regulating device, a heating device and / or a moistening device, in which the control or regulating device is designed to carry out a method according to the invention.
  • a computing device a memory device, a cooling device, a device for removing moisture, a device for supplying moisture, an operating device, an input device, a display device, a first and / or second sensing device and / or a heat storage device may be provided.
  • the invention again proposes that the input device is at least partially formed together with the display device in the form of a touchscreen.
  • the invention also proposes that the first and / or second sensing device comprise or comprise at least one optical sensor, a core temperature sensor, a weight sensor, an ultrasonic sensor and / or a gas sensor.
  • the invention is thus based on the surprising finding that when finished cooking, i. Finishing or regeneration of a food composed of at least two different food items an optimal climate can be calculated in the form of a mixed climate, if the type of food and the degree of cooking of the same is known. If, for example, a dish is to be prepared that includes a breaded chop as main component and potato wedges as well as grilled vegetables as saturation side dishes, the ideal mixed climate will be a hot, dry climate during the final cooking. If instead of potato wedges mashed potatoes and mixed vegetables instead of grilled vegetables are used as saturating side dishes, the cooking space climate must be moist and not too hot. Alternatively, if a breaded chop, potato gratin and broccoli are finished or regenerated, then the ideal climate again differs from the previously discussed examples.
  • the mixed climate is determined from a region of overlapping of the cooking space climate areas previously determined for each food to be cooked.
  • the temperature in the cooking chamber between 160 and 220 ° C and the relative humidity in the oven should be between 40 and 50%, while it for Pommes is common that the temperature in the oven between 200 and 250 ° C and the relative humidity in the oven is a maximum of 20%.
  • the temperature should be for a dish containing chips as a first food and a second food Pommes between 200 and 220 ° C, ie in an overlap region of the temperature ranges of the two items to be cooked, preferably 210 °.
  • the moisture ranges of the two food items do not overlap, so now a relative humidity for said food from chips and fries is to be chosen, which represents a compromise and is, for example, 30%.
  • the mixed climate would thus be determined by a temperature of 210 ° C and a relative humidity of 30%.
  • this mixed climate does not result in 100% target achievement as a relative humidity compromise has been chosen, the corresponding percentage being assessable and displayable on a display device.
  • the items to be cooked in particular the items associated with a main component, Weighted according to the invention with a factor.
  • the humidity in the preparation of chips is of greater importance than in the preparation of fries, so that a weighting in the example described above can also cause the relative humidity is set at 40%, ie in the optimum range for chips is, but well above the maximum value for fries.
  • the percentage for achieving the targets namely the desired cooking result for chips and chips, can then also be calculated.
  • the degree of cooking can be selected via a visualization, or else be detected by means of a sensing device.
  • a finished cooking ie finishing or regeneration
  • the operator is requested to select the type of cooking product of each component of a food to be cooked.
  • a plate 1 with three areas for three components is shown on a display device of the cooking appliance, in particular the touch screen, see FIG. 1 .
  • Each of the three plate areas 10, 20, 30 can be activated so that a next selection menu level opens, as in FIG. 2 indicated.
  • the first plate portion 10 may be a main component and / or a preparation, for example, large roast while the plate portions 20 and 30 are each intended for saturation supplements, such as rice and grilled vegetables.
  • the second plate area 20 has been activated, over which the operator can easily select a first saturation supplement from a group comprising rice, noodles, steamed potatoes, mashed potato, potato wedges and the like, for which purpose the corresponding terms in a selection area 40 appear and can be activated in this.
  • the touch screen represents both an input device and an output device and allows the operator to make a selection solely by touching a specific area.
  • a food for example, large roast as the main component, selected via the plate area 10, rice as the first saturation supplement selected via the plate area 20, and grilled vegetables as the second saturation supplement, selected via the plate area 30
  • the respective degree of cooking of the three components is either specified by the operator, or it is determined by a first sensing device of the cooking appliance.
  • the first sensing device may include a core temperature probe to be inserted into the large roast and a structure according to the DE 199 45 021 A1 and a gas sensor array according to the WO 2006/069563 A1 ,
  • an optimum cooking chamber climate for the food can be determined and set in the cooking chamber of the cooking appliance.
  • a control device of the cooking appliance is used, which can fall back on stored in a memory device formulas and table values.
  • the calculated cooking space climate can be further optimized during the finished cooking, for example by taking into account the quantity of food in the cooking space, ie the load, and the caliber of the large roast.
  • the load can be determined after loading the cooking chamber with the food over the course of the oven temperature over time, while the caliber of the large roast can be determined from the course of the core temperature of the same over time.
  • the plates on which the food after a pre-cooking, which preferably has taken place separately Gargutart are served, the same temperature as the food to start the finished cooking, for example To avoid unwanted puddles on the plate, which then occurs when the plate is colder than the food and thus can condense on the plates of food leaking moisture, see in particular the DE 103 09 486 A1 and the DE 103 09 485 A1 the applicant.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Electric Stoves And Ranges (AREA)
  • Electric Ovens (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
EP08170229A 2007-12-07 2008-11-28 Procédé destiné à la cuisson à point d'un plat et appareil de cuisson correspondant Withdrawn EP2068084A3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200710059225 DE102007059225A1 (de) 2007-12-07 2007-12-07 Verfahren zum Fertiggaren einer Speise und Gargerät hierfür

Publications (2)

Publication Number Publication Date
EP2068084A2 true EP2068084A2 (fr) 2009-06-10
EP2068084A3 EP2068084A3 (fr) 2010-05-19

Family

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EP08170229A Withdrawn EP2068084A3 (fr) 2007-12-07 2008-11-28 Procédé destiné à la cuisson à point d'un plat et appareil de cuisson correspondant

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EP (1) EP2068084A3 (fr)
DE (1) DE102007059225A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2363646A1 (fr) 2010-03-03 2011-09-07 Rational AG Procédé de guidage de programmes de cuisson
DE102010037796A1 (de) 2010-09-27 2012-03-29 Rational Ag Verfahren zum Führen eines Finishingprozesses

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010036988A1 (de) * 2010-08-13 2012-02-16 Rational Ag Verfahren zum Bereitstellen von Garprogrammen
DE102011051060B4 (de) 2011-06-15 2021-06-10 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102011051164A1 (de) 2011-06-17 2012-12-20 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102011052380B4 (de) 2011-08-03 2023-10-12 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102011056837B4 (de) 2011-12-21 2023-12-21 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102012217350A1 (de) * 2012-09-26 2014-03-27 BSH Bosch und Siemens Hausgeräte GmbH Gargerät
DE102013114321A1 (de) * 2013-12-18 2015-06-18 Rational Ag Verfahren zum Betreiben eines Gargeräts
DE102014005891A1 (de) 2014-04-25 2015-10-29 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102015119367A1 (de) * 2015-11-10 2017-05-11 Rational Aktiengesellschaft Verfahren zum Garen von Nahrungsmitteln in Mischbeschickung sowie Gargerät

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19945021A1 (de) 1999-09-20 2001-04-12 Rational Ag Verfahren zum Steuern eines Garprozesses und hierzu verwendbarer Garprozeßfühler
EP1022972B1 (fr) 1997-04-30 2002-07-03 Rational AG Procede pour la conduite individuelle d'un rotissage et rotissoire correspondante
DE10309486A1 (de) 2003-03-05 2004-09-23 Rational Ag Verfahren zum Steuern eines Garprozesses
DE10309485A1 (de) 2003-03-05 2004-10-28 Rational Ag Verfahren zum Steuern eines Garprozesses
DE10332021B3 (de) 2003-07-15 2005-04-14 Diehl Ako Stiftung & Co. Kg Verfahren zum Bestimmen von Parametern eines Garprozesses eines Nahrungsmittels und dieses benutzende Steuervorrichtung
WO2006069563A1 (fr) 2004-12-27 2006-07-06 Rational Ag Appareil de cuisson comportant au moins un reseau de capteurs de gaz, systeme d'echantillonnage pour un tel appareil de cuisson, procede de cuisson mettant en oeuvre un tel appareil de cuisson et procede de nettoyage d'un tel appareil de cuisson
EP1716795A1 (fr) 2005-04-25 2006-11-02 Rational AG Procédé de cuisson dans une marmite
DE102005057585B3 (de) 2005-11-30 2007-03-08 Miele & Cie. Kg Garverfahren
DE102006008096A1 (de) 2006-02-20 2007-08-30 Lechmetall Landsberg Gmbh Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu
DE102007040651A1 (de) 2007-08-27 2009-03-12 Rational Ag Verfahren zur Einstellung eines Garprogramms über visualisierte Gargutparameter und Gargerät hierfür

Family Cites Families (6)

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Publication number Priority date Publication date Assignee Title
US5171974A (en) * 1987-10-29 1992-12-15 Technology Licensing Corporation Heating system for oven zone location
DE10132581A1 (de) * 2001-07-10 2003-01-30 Imp Werke Ohg Dampfgargerät
ATE414243T1 (de) * 2005-12-16 2008-11-15 Convotherm Elektrogeraete Gewerbliches gargerät sowie verfahren zu dessen betrieb
DE102007005484B4 (de) * 2007-01-30 2011-11-10 Rational Ag Verfahren zur Auswahl zumindest eines Arbeitsprogramms zur Durchführung in zumindest einem Nahrungsmittelbehandlungsraum
DE502007004920D1 (de) * 2007-05-07 2010-10-14 Rational Ag Verfahren zum Führen zumindest eines Garvorgangs
DE502007004408D1 (de) 2007-08-27 2010-08-26 Rational Ag Verfahren und Gargerät zum Garen

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1022972B1 (fr) 1997-04-30 2002-07-03 Rational AG Procede pour la conduite individuelle d'un rotissage et rotissoire correspondante
DE19945021A1 (de) 1999-09-20 2001-04-12 Rational Ag Verfahren zum Steuern eines Garprozesses und hierzu verwendbarer Garprozeßfühler
DE10309486A1 (de) 2003-03-05 2004-09-23 Rational Ag Verfahren zum Steuern eines Garprozesses
DE10309485A1 (de) 2003-03-05 2004-10-28 Rational Ag Verfahren zum Steuern eines Garprozesses
DE10332021B3 (de) 2003-07-15 2005-04-14 Diehl Ako Stiftung & Co. Kg Verfahren zum Bestimmen von Parametern eines Garprozesses eines Nahrungsmittels und dieses benutzende Steuervorrichtung
WO2006069563A1 (fr) 2004-12-27 2006-07-06 Rational Ag Appareil de cuisson comportant au moins un reseau de capteurs de gaz, systeme d'echantillonnage pour un tel appareil de cuisson, procede de cuisson mettant en oeuvre un tel appareil de cuisson et procede de nettoyage d'un tel appareil de cuisson
EP1716795A1 (fr) 2005-04-25 2006-11-02 Rational AG Procédé de cuisson dans une marmite
DE102005057585B3 (de) 2005-11-30 2007-03-08 Miele & Cie. Kg Garverfahren
DE102006008096A1 (de) 2006-02-20 2007-08-30 Lechmetall Landsberg Gmbh Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu
DE102007040651A1 (de) 2007-08-27 2009-03-12 Rational Ag Verfahren zur Einstellung eines Garprogramms über visualisierte Gargutparameter und Gargerät hierfür

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2363646A1 (fr) 2010-03-03 2011-09-07 Rational AG Procédé de guidage de programmes de cuisson
DE102010037796A1 (de) 2010-09-27 2012-03-29 Rational Ag Verfahren zum Führen eines Finishingprozesses
DE102010037796B4 (de) 2010-09-27 2022-09-29 Rational Ag Verfahren zum Führen eines Finishingprozesses

Also Published As

Publication number Publication date
DE102007059225A1 (de) 2009-06-10
EP2068084A3 (fr) 2010-05-19

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