EP2068086B1 - Method for finishing cooking of a meal - Google Patents
Method for finishing cooking of a meal Download PDFInfo
- Publication number
- EP2068086B1 EP2068086B1 EP08169950.6A EP08169950A EP2068086B1 EP 2068086 B1 EP2068086 B1 EP 2068086B1 EP 08169950 A EP08169950 A EP 08169950A EP 2068086 B1 EP2068086 B1 EP 2068086B1
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- Prior art keywords
- food
- cooked
- cooking
- item
- cooking chamber
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- 238000010411 cooking Methods 0.000 title claims description 85
- 238000000034 method Methods 0.000 title claims description 21
- 235000012054 meals Nutrition 0.000 title claims description 13
- 235000013305 food Nutrition 0.000 claims description 76
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000013575 mashed potatoes Nutrition 0.000 claims description 3
- 235000012046 side dish Nutrition 0.000 claims description 3
- 235000012020 french fries Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 claims description 2
- 235000012015 potatoes Nutrition 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 241000272525 Anas platyrhynchos Species 0.000 claims 1
- 241000272814 Anser sp. Species 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 235000019687 Lamb Nutrition 0.000 claims 1
- 240000000571 Nopalea cochenillifera Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000015278 beef Nutrition 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000005259 measurement Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 230000001172 regenerating effect Effects 0.000 claims 1
- 230000000007 visual effect Effects 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 239000013589 supplement Substances 0.000 description 5
- 241000209094 Oryza Species 0.000 description 3
- 230000008929 regeneration Effects 0.000 description 3
- 238000011069 regeneration method Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 238000012800 visualization Methods 0.000 description 1
Images
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 present invention relates to a method for the final cooking of at least one food comprising at least two different food items in a cooking chamber of a cooking appliance with at least one heating device and / or a moistening device and a display device and a control or regulating device and a storage device
- 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 is specified to which a banquet with a large number of meals, in each case comprising a plurality of items to be cooked, should be ready cooked, 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 in a Fertiggar step with a fixed predetermined time to be cooked together ready.
- a target time is specified to which a banquet with a large number of meals, in each case comprising a plurality of items to be cooked, should be ready 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 2031306 , in which case a Core temperature sensor according to 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.
- the input of a Gargutart, a Gargutmenge and a size of a food or the Garegrades of the food by pressing a variety of labeled keys is for example from the US 4,568,810 known.
- the DE 20 2006 009 284 U1 relates to a cooking appliance, in which at different treatment levels food with different desired GargutSullivansuccn can be cooked at the end of a cooking process.
- the DE 103 09 485 A1 discloses a method for controlling a cooking process in which food is placed on an accessory in a cooking chamber and the cooking space climate is controlled in dependence on the heat input into the accessory.
- the display of a menu with lifelike illustrations to be offered dishes on a color screen on a guest table, for example, in a restaurant is from the DE 33 42 483 A1 known.
- the EP-A-0329111 is considered to be the closest prior art.
- the invention is based on the finding that in 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.
- a mixed climate can be determined, for example, from an area of overlapping of the cooking space climate areas previously determined for each food to be cooked. For example, it is known for Schnitzel that the temperature in the oven between 160 and 220 ° C and the relative humidity in the oven should be between 40 and 50%, while it is common for French fries, the temperature between 200 and 250 ° C. and the relative humidity in the cooking space is a maximum of 20%. Thus, the temperature for a food containing Schnitzel as a first food and a second food Pommes should be between 200 and 220 ° C, ie in an overlap region of the two temperature ranges of the two items to be cooked, preferably 210 ° C.
- the moisture ranges of the two food items do not overlap, so that now a relative humidity for said food from chips and fries is to be chosen, which represents a compromise and, for example, is 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, can weighted by 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.
- 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 comprise, for example, a core temperature probe to be inserted into the large-size roast and a structure according to the DE 199 45 021 A1 and a gas sensor array according to the WO 2006/069563 A1 ,
- 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)
Description
Die vorliegende Erfindung betrifft ein Verfahren zum Fertiggaren mindestens einer zumindest zwei unterschiedliche Gargüter umfassenden Speise in einem Garraum eines Gargeräts mit zumindest einer Heizeinrichtung und/oder einer Befeuchtungseinrichtung und einer Anzeigeeinrichtung und einer Steuer- oder Regeleinrichtung und einer SpeichereinrichtungThe present invention relates to a method for the final cooking of at least one food comprising at least two different food items in a cooking chamber of a cooking appliance with at least one heating device and / or a moistening device and a display device and a control or regulating device and a storage device
In der Veröffentlichung
Die Bestimmung eines idealen Klimas ist in hohem Masse von der Beschickung eines Garraums mit Gargut abhängig, wie im Rahmen der
Der Gargrad eines Garguts lässt sich auf viele Arten bestimmen, wie bspw. über den Kochwert oder die Kerntemperatur, siehe insbesondere die
Die Auswahl eines Wunsch-Gargrades über eine Visualisierung auswählbarer Gargrade ist bspw. in der nicht-vorveröffentlichten
Die Eingabe einer Gargutart, einer Gargutmenge und einer Größe eines Gargutes oder des Garegrades des Gargutes durch Betätigen einer Vielzahl von beschrifteten Tasten ist beispielsweise aus der
Die
Die
Aus der
In der
Die Anzeige einer Speisekarte mit naturgetreuen Abbildungen anzubietender Gerichte auf einem Farbbildschirm an einem Gästetisch beispielsweise in einem Restaurant ist aus der
Die
Aufgabe der vorliegenden Erfindung ist es, ein Verfahren zum Fertiggaren einer Speise zu liefern, das auch in dem Fall, in dem sich die Speise aus zumindest zwei unterschiedlichen Gargütern zusammensetzt, diese selbst von einer ungeübten Person einfach ausgewählt und sodann ein Garen der ausgewählten Speise zumindest halbautomatisch durchgeführt werden kann.It is an object of the present invention to provide a method for finish cooking a food which, even in the case where the food is composed of at least two different food items, is easily selected even by an untrained person and then at least cooking the selected food semi-automatic can be performed.
Diese Aufgabe wird erfindungsgemäß durch die Merkmale von Anspruch 1 gelöst.This object is achieved by the features of claim 1.
Bevorzugte erfindungsgemäße Verfahren sind in den Ansprüchen 2 bis 9 beschrieben.Preferred methods according to the invention are described in claims 2 to 9.
Der Erfindung liegt die Erkenntnis zugrunde, dass beim Fertiggaren, d.h. Finishing oder Regenerieren, einer sich aus zumindest zwei unterschiedlichen Gargütern zusammensetzenden Speise ein optimales Klima in Form eines Misch-Klimas berechnet werden kann, wenn die Art der Gargüter und der Gargrad derselben bekannt ist. Soll bspw. eine Speise zubereitet werden, die ein paniertes Kotelett als Hauptkomponente und Kartoffelwedges sowie Grillgemüse als Sättigungsbeilagen umfasst, so wird das ideale Misch-Klima ein heißes, trockenes Klima beim Fertiggaren sein. Werden nun anstelle der Kartoffelwedges Kartoffelbrei und anstelle des Grillgemüses gedämpftes Mischgemüse als Sättigungsbeilagen verwendet, so muss das Garraumklima feucht und nicht zu heiß sein. Werden alternativerweise ein paniertes Kotelett, Kartoffelgratin und Brokkoli gefinisht bzw. regeneriert, so weicht das Idealklima wiederum von den zuvor erörterten Beispielen ab.The invention is based on the finding that in 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.
Ein Misch-Klima kann bspw. bestimmt werden aus einem Bereich einer Überlappung der für jedes Gargut einer fertigzugarenden Speise zuvor bestimmten Garraumklimabereiche. So ist es bspw. für Schnitzel bekannt, dass die Temperatur im Garraum zwischen 160 und 220 ° C und die relative Feuchte im Garraum zwischen 40 und 50 % betragen soll, während es für Pommes üblich ist, dass die Temperatur zwischen 200 und 250 ° C und die relative Feuchte im Garraum maximal 20 % beträgt. Somit sollte die Temperatur für eine Speise, die als ein erstes Gargut Schnitzel und ein zweites Gargut Pommes enthält, zwischen 200 und 220 ° C, also in einem Überlappungsbereich der beiden Temperaturbereiche der beiden Gargüter liegen, vorzugsweise 210 ° C betragen. Die Feuchtigkeitsbereiche der beiden Gargüter überlappen sich nicht, so dass nun eine relative Feuchte für besagte Speise aus Schnitzeln und Pommes zu wählen ist, die einen Kompromiss darstellt und bspw. 30 % beträgt. Das Misch-Klima wäre somit bestimmt durch eine Temperatur von 210 ° C und eine relative Feuchte von 30 %. Dieses Misch-Klima führt jedoch nicht zu einer 100 prozentigen Zielerreichung, da ein Kompromiss im Zusammenhang mit der relativen Feuchte gewählt worden ist, wobei der entsprechende Prozentsatz abschätzbar und auf einer Anzeigeeinrichtung anzeigbar ist.A mixed climate can be determined, for example, from an area of overlapping of the cooking space climate areas previously determined for each food to be cooked. For example, it is known for Schnitzel that the temperature in the oven between 160 and 220 ° C and the relative humidity in the oven should be between 40 and 50%, while it is common for French fries, the temperature between 200 and 250 ° C. and the relative humidity in the cooking space is a maximum of 20%. Thus, the temperature for a food containing Schnitzel as a first food and a second food Pommes should be between 200 and 220 ° C, ie in an overlap region of the two temperature ranges of the two items to be cooked, preferably 210 ° C. The moisture ranges of the two food items do not overlap, so that now a relative humidity for said food from chips and fries is to be chosen, which represents a compromise and, for example, is 30%. The mixed climate would thus be determined by a temperature of 210 ° C and a relative humidity of 30%. However, 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.
Um einen Kompromiss möglichst gut in dem Falle wählen zu können, in dem keine Überlappung der für die verschiedenen Gargüter einer Speise hinterlegten Bereiche der Temperatur, Feucht und/oder Strömungsgeschwindigkeit der Atmosphäre im Garraum vorliegt, können die Gargüter, insbesondere die einer Hauptkomponente zugeordneten Gargüter, mit einem Faktor gewichtet werden. So ist bspw. die Feuchtigkeit bei der Zubereitung von Schnitzeln von größerer Bedeutung als bei der Zubereitung von Pommes, so dass eine Gewichtung im zuvor beschriebenen Beispiel auch dazu führen kann, dass die relative Feuchte mit 40 % eingestellt wird, also im optimalen Bereich für Schnitzel liegt, jedoch deutlich über dem Maximalwert für Pommes. In Abhängigkeit dieser Gewichtung kann dann auch der Prozentsatz zur Erreichung der Zielvorgaben, nämlich des gewünschten Garergebnisses für Schnitzel und Pommes, berechnet werden.In order to be able to select a compromise as well as possible in the case where there is no overlapping of the regions of the temperature, humidity and / or flow velocity of the atmosphere stored in the cooking chamber for the various food items, the items to be cooked, in particular the items associated with a main component, can weighted by a factor. Thus, for example, 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. Depending on this weighting, the percentage for achieving the targets, namely the desired cooking result for chips and chips, can then also be calculated.
Eine Verbesserung des Garraumklimas nach erstmaliger Bestimmung desselben in Abhängigkeit von den Gargutarten und Gargraden ist dann möglich, wenn auch die Menge an Gargut sowie die Größe der Gargutteile berücksichtigt wird. Zu diesem Zwecke kann zu Beginn eines Fertiggarens eine Last-Erkennung durch Auswertung des zeitlichen Verhaltens der Garraumtemperatur sowie eine Kaliber-Erkennung durch Auswertung der Kerntemperatur besagter Gargutteile über die Zeit berechnet und bei der Bestimmung des Garraumklimas berücksichtigt werden.An improvement of the cooking chamber climate after initial determination of the same depending on the Gargutarten and Gargraden is possible if the amount of food and the size of the Gargutteile is taken into account. For this purpose, a load detection by evaluating the temporal behavior of the oven temperature and a caliber detection by evaluating the core temperature of said parts to be cooked over time calculated and taken into account in the determination of Garraumklimas at the beginning of a Fertiggarens.
Weitere Merkmale und Vorteile der Erfindung ergeben sich aus der nachfolgenden Beschreibung, in der ein Ausführungsbeispiel der Erfindung anhand schematischer Zeichnungen im einzelnen erläutert wird. Dabei zeigt
- Figur 1:
- eine erste Auswahlmenüebene für ein erfindungsgemäßes Verfahren; und
- Figur 2:
- eine zweite Auswahlmenüebene für ein erfindungsgemäßes Verfahren.
- FIG. 1:
- a first selection menu level for a method according to the invention; and
- FIG. 2:
- a second selection menu level for a method according to the invention.
Wird von einer Bedienperson über die Bedieneinrichtung eines nicht gezeigten Gargeräts, die bspw. einen Touch-Screen umfasst, ein Fertiggaren, also Finishing oder Regenerieren, angewählt, so wird erfindungsgemäß die Bedienperson aufgefordert, die Gargutart jeder Komponente einer fertigzugarenden Speise auszuwählen. Zu diesem Zwecke wird auf einer Anzeigeeinrichtung des Gargeräts, insbesondere dem Touch-Screen, ein Teller 1 mit drei Bereichen für drei Komponenten dargestellt, siehe
Bei dem Beispiel gemäß
Der Touch-Screen stellt sowohl eine Eingabeeinrichtung als auch eine Ausgabeeinrichtung dar und ermöglicht es der Bedienperson, eine Auswahl einzig durch Berührung eines bestimmten Bereichs zu tätigen. Sobald also eine Speise von der Bedienperson über den Touch-Screen ausgewählt worden ist, bspw. Großbraten als Hauptkomponente, ausgewählt über den Tellerbereich 10, Reis als erste Sättigungsbeilage, ausgewählt über den Tellerbereich 20, und Grillgemüse als zweite Sättigungsbeilage, ausgewählt über den Tellerbereich 30, ist der jeweilige Gargrad der drei Komponenten entweder von der Bedienperson anzugeben, oder aber er wird von einer ersten Sensiereinrichtung des Gargeräts bestimmt. Die erste Sensiereinrichtung kann bspw. einen Kerntemperaturfühler umfassen, der in den Großbraten einzuführen ist und einen Aufbau gemäß der
Sobald also die Art der Gargüter der Speise sowie auch der Gargrad derselben bekannt sind, kann ein für die Speise optimales Garraumklima bestimmt und im Garraum des Gargeräts eingestellt werden. Dabei kommt eine Regeleinrichtung des Gargeräts zum Einsatz, die auf in einer Speichereinrichtung hinterlegte Formeln und Tabellenwerte zurückgreifen kann.So as soon as the nature of the food of the food as well as the degree of cooking of the same are known, an optimum for the food cooking chamber and determined in the cooking of the cooking appliance be set. In this case, a control device of the cooking appliance is used, which can fall back on stored in a memory device formulas and table values.
Das berechnete Garraumklima kann während des Fertiggarens weiter optimiert werden, indem bspw. die Menge an Speisen im Garraum, also die Last, und das Kaliber der Großbraten berücksichtigt werden. Die Last kann nach Beladung des Garraums mit den Speisen ermittelt werden über den Verlauf der Garraumtemperatur über die Zeit, während das Kaliber der Großbraten sich aus dem Verlauf der Kerntemperatur derselben über die Zeit bestimmen lässt.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.
Für das Erhalten erwünschter Garergebnisse ist es des weiteren erforderlich, dass die Teller, auf denen die Speisen nach einem Vorgaren, das vorzugsweise getrennt nach Gargutart stattgefunden hat, angerichtet werden, die gleiche Temperatur wie die Speisen zum Beginn des Fertiggarens aufweisen, um bspw. eine unerwünschte Pfützenbildung auf dem Teller zu vermeiden, die dann auftritt, wenn der Teller kälter als die Gargüter sind und somit auf den Tellern aus Gargut austretende Feuchtigkeit auskondensieren kann, siehe hierzu insbesondere die
Die in der voranstehenden Beschreibung, den Ansprüchen sowie den Zeichnungen offenbarten Merkmale der Erfindung können sowohl einzeln als auch in jeder beliebigen Kombination für die Verwirklichung der Erfindung in ihren verschiedenen Ausführungsformen wesentlich sein.The features of the invention disclosed in the preceding description, the claims and the drawings may be essential both individually and in any combination for the realization of the invention in its various embodiments.
Claims (9)
- Method for finishing or regenerating at least one meal comprising at least two different items of food to be cooked in a cooking chamber of a cooking apparatus with at least a heating device and/or a moistening device and a display device and an open-loop or closed-loop control device and a storage device, wherein the following steps are performed:i) for selecting a type of food to be cooked of each item of food to be cooked of the meal, a carrier for the food to be cooked is displayed via the display device, said carrier having at least two regions comprising a first region for a first item of food to be cooked and a second region for a second item of food to be cooked, wherein• the carrier for the food to be cooked is selected, via the display device, from a group comprising at least a plate, a dish and/or a bowl;• the first region can be activated for selecting the type of the first item of food to be cooked and the second region can be activated for selecting the type of the second item of food to be cooked;• the selectable first types of food to be cooked are visualized and/or represented by graphs in the first region after the activation of the first region; and• the selectable second types of food to be cooked are visualized and/or represented by graphs in the second region after the activation of the second region;ii) for selecting a quantity that is characteristic of the cooking degree of an item of food to be cooked, the cooking degrees selectable for the selected type of food to be cooked of said item of food to be cooked are visualized and/or represented by graphs via the display device; andiii) as soon as the types of the items of food to be cooked of the meal and the cooking degree thereof are known, an optimal cooking chamber climate for the meal is determined and set in the cooking chamber of the cooking apparatus, said optimal cooking chamber climate being selected from a range of overlapping of the cooking chamber climate ranges prior to or after a weighting of said cooking chamber climate ranges, said cooking chamber climate ranges being downloadable from the storage unit for each item of food to be cooked of the meal, said optimal cooking chamber climate being set in the cooking chamber of the cooking apparatus by setting, by means of the open-loop or closed-loop control device, a cooking chamber climate that is suited to the meal, wherein the open-loop or closed-loop control device sets said suited cooking chamber climate while accessing formulas stored in the storage device and/or previously determined table values as well as accessing information about the type of each item of food to be cooked on the one hand and about at least a quantity that is characteristic of the cooking degree of each item of food to be cooked on the other hand, said information being inputted via the display device and/or an input device and/or acquired by a first sensing device.
- Method according to claim 1, characterized in that
the type of each item of food to be cooked is selected from a first group for a main component of the meal and/or a way of preparation, such as boiled meat, roast beef, escalope, leg of lamb, roast pork with crackling, large roast, juicy steak, goose, duck, grilled chicken, fish or the like, or from a second group for at least a side dish of the meal comprising rice, noodles, steamed potatoes, mashed potatoes, deep-fried potato wedges, French fries, grilled vegetables, steamed mixed vegetables or the like, wherein, preferably, the type of the first item of food to be cooked is selected from the first group via the first region and the type of the second item of food to be cooked is selected from the second group via the second region. - Method according to claim 1 or 2, characterized in that
the quantity that is characteristic of the cooking degree of each item of food to be cooked is determined from the core temperature, the cooking value, the pH-value, the weight, the browning, the crackling formation, the smell, the consistency and/or the time required for finishing cooking of the respective item of food to be cooked. - Method according to any one of the preceding claims, characterized in that
the cooking chamber climate is determined from the temperature, the moisture and/or the flow velocity of the atmosphere in the cooking chamber. - Method according to claim 4, characterized in that
in the event of overlapping without weighting, the fact that 100 percent of a set target are reached is indicated, and/or
in the event of overlapping with weighting, the percentage of reaching a set target is indicated. - Method according to any one of the preceding claims, characterized in that
displaying the first region of the carrier for the food to be cooked for selecting the first type of food to be cooked is performed first and displaying the second region of the carrier for the food to be cooked for selecting the second type of food to be cooked is performed thereafter. - Method according to any one of the preceding claims, characterized in that at least a measurement by the first sensing device is performed in order to select a type of food to be cooked and/or a quantity that is characteristic of the cooking degree.
- Method according to claim 7, characterized in that
the items of food to be cooked of the meal are photographed and/or weighed when they are arranged on a carrier for the food to be cooked, said photographing and/or weighing being preferably performed prior to putting the items of food to be cooked into the cooking chamber, and/or at least a temperature, a smell, a visual property and/or an elastic property of at least one of the items of food to be cooked is/are detected over time after putting the items of food to be cooked into the cooking chamber. - Method according to any one of the preceding claims, characterized in that
the load in the cooking chamber, particularly determined by the items of food to be cooked, and/or the caliber of at least an item of food to be cooked of the meal and/or the difference between the temperature, particularly the mean temperature, of at least one of the items of food to be cooked of the meal on the one hand and the temperature of the cooking chamber atmosphere and/or of the carrier for the food to be cooked on the other hand is/are detected, displayed and/or taken into account, particularly via a second sensing device, for setting the cooking chamber climate.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE200710059223 DE102007059223A1 (en) | 2007-12-07 | 2007-12-07 | Process for cooking, in particular finished cooking, of a food and cooking appliance therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP2068086A1 EP2068086A1 (en) | 2009-06-10 |
| EP2068086B1 true EP2068086B1 (en) | 2014-04-09 |
Family
ID=40568231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP08169950.6A Active EP2068086B1 (en) | 2007-12-07 | 2008-11-26 | Method for finishing cooking of a meal |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP2068086B1 (en) |
| DE (1) | DE102007059223A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102008012190A1 (en) * | 2008-03-03 | 2009-09-10 | Rational Ag | Method for guiding a cooking process and cooking appliance therefor |
| DE102010036988A1 (en) * | 2010-08-13 | 2012-02-16 | Rational Ag | Method for providing cooking programs |
| EP2363646B1 (en) * | 2010-03-03 | 2015-07-29 | Rational AG | Method for guidance of cooking programmes |
| DE102014102471A1 (en) * | 2014-02-25 | 2015-08-27 | Rational Ag | Method for operating a cooking appliance and cooking appliance |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE68915563T2 (en) * | 1988-02-19 | 1995-01-12 | Sharp Kk | Electronically controlled stove. |
| DE10309485A1 (en) * | 2003-03-05 | 2004-10-28 | Rational Ag | Cooking process introduces reference body and food in utensil into oven and controls in accordance with heat introduction into utensil and reference |
| JP2005234782A (en) * | 2004-02-18 | 2005-09-02 | Japan Crescent Co Ltd | Ordering terminal management system in restaurant |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3342483A1 (en) * | 1983-11-24 | 1985-06-05 | Purfürst Elektrotechnik GmbH, 3004 Isernhagen | DEVICE FOR ORDERING AND BOOKING FOOD AND BEVERAGES AND ENTERTAINING THE GUESTS OF A RESTAURANT OR THE LIKE |
| US4568810A (en) * | 1984-01-17 | 1986-02-04 | The Tappan Company | Oven cooking control system with scanning display |
| DE19945021C2 (en) | 1999-09-20 | 2003-10-23 | Rational Ag | Method for controlling a cooking process and cooking process sensor device that can be used for this purpose |
| DE10309486B4 (en) | 2003-03-05 | 2006-05-24 | Rational Ag | Method for regulating a cooking process |
| DE102004052660A1 (en) * | 2004-10-29 | 2006-05-11 | Rational Ag | A method of cooking garnish batches containing different caliber cooked items and cooking apparatus for implementing such a method |
| DE102004062737A1 (en) | 2004-12-27 | 2006-07-13 | Rational Ag | Cooking appliance containing at least one gas sensor array, as well as a method for cooking with this cooking appliance, a method for cleaning this cooking appliance and a sampling system |
| EP1716795B1 (en) * | 2005-04-25 | 2007-05-09 | Rational AG | Method for cooking in a pot |
| DE102006008096A1 (en) | 2006-02-20 | 2007-08-30 | Lechmetall Landsberg Gmbh | Cooking program conducting method for e.g. vegetable, involves outputting signal for removing of cooking items from cooking area at time point, for each operating level, which is loaded with cooking item |
| DE202006009284U1 (en) | 2006-06-13 | 2007-10-25 | Rational Ag | Cooking appliance with cooking state condition monitoring |
| DE502007004408D1 (en) | 2007-08-27 | 2010-08-26 | Rational Ag | Process and cooking appliance for cooking |
| DE102007040651B4 (en) | 2007-08-27 | 2012-02-09 | Rational Ag | Method for setting a cooking program via visualized cooking parameters and cooking appliance therefor |
-
2007
- 2007-12-07 DE DE200710059223 patent/DE102007059223A1/en not_active Withdrawn
-
2008
- 2008-11-26 EP EP08169950.6A patent/EP2068086B1/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE68915563T2 (en) * | 1988-02-19 | 1995-01-12 | Sharp Kk | Electronically controlled stove. |
| DE10309485A1 (en) * | 2003-03-05 | 2004-10-28 | Rational Ag | Cooking process introduces reference body and food in utensil into oven and controls in accordance with heat introduction into utensil and reference |
| JP2005234782A (en) * | 2004-02-18 | 2005-09-02 | Japan Crescent Co Ltd | Ordering terminal management system in restaurant |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2068086A1 (en) | 2009-06-10 |
| DE102007059223A1 (en) | 2009-06-10 |
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