EP2293649A1 - Appareil de cuisson à microondes doté d'un dispositif à nuage de pulvérisation et procédé de fonctionnement d'un appareil de cuisson à microondes à nuage de pulvérisation - Google Patents

Appareil de cuisson à microondes doté d'un dispositif à nuage de pulvérisation et procédé de fonctionnement d'un appareil de cuisson à microondes à nuage de pulvérisation Download PDF

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Publication number
EP2293649A1
EP2293649A1 EP10173772A EP10173772A EP2293649A1 EP 2293649 A1 EP2293649 A1 EP 2293649A1 EP 10173772 A EP10173772 A EP 10173772A EP 10173772 A EP10173772 A EP 10173772A EP 2293649 A1 EP2293649 A1 EP 2293649A1
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EP
European Patent Office
Prior art keywords
spray
cooking
microwave
spraying
food
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.)
Granted
Application number
EP10173772A
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German (de)
English (en)
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EP2293649B1 (fr
Inventor
Kerstin Feldmann
Markus Füchsel
Katrin Horn
Klaus LÖSCHE
Marta Macias Cama
Markus Theine
Felicitas Ziegler
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.)
BSH Hausgeraete GmbH
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BSH Bosch und Siemens Hausgeraete GmbH
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Publication of EP2293649A1 publication Critical patent/EP2293649A1/fr
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Publication of EP2293649B1 publication Critical patent/EP2293649B1/fr
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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6473—Aspects related to microwave heating combined with other heating techniques combined with convection heating
    • H05B6/6479—Aspects related to microwave heating combined with other heating techniques combined with convection heating using steam

Definitions

  • the invention relates to a method for operating a microwave cooking device, wherein a spray is sprayed into the cooking chamber during operation of the microwave cooking appliance, and relates to a microwave cooking appliance having at least one spray device for spraying spray into its cooking chamber.
  • a microwave oven whose aim is to enable rapid steaming simply by providing a microwave generator.
  • the microwave generator is mounted on a housing body and heats a material to be heated in a heating chamber by means of microwave radiation.
  • the microwave cooking appliance further comprises a spraying device for atomising and spraying water into the heating chamber or cooking chamber.
  • water mist generated by the spraying device is heated by the microwaves until the atomized water generated by the spraying device arrives at the surface of the object to be heated in the heating chamber .
  • the object is achieved by means of a method for operating a microwave cooking appliance, wherein a spray mist is sprayed into the cooking chamber during operation of the microwave cooking appliance.
  • the microwave cooking appliance may be a sorber (microwave oven) for heating foodstuffs or foodstuffs exclusively by means of microwaves or a combination appliance for heating foodstuffs by means of microwaves and at least one other heating method, e.g. a combined microwave oven / electric oven.
  • a sorber microwave oven
  • a combination appliance for heating foodstuffs by means of microwaves and at least one other heating method, e.g. a combined microwave oven / electric oven.
  • At least one spray parameter of the spray is set as a function of at least one operating parameter.
  • a spray parameter is understood to mean, in particular, a parameter in the variation of which a property or a spraying behavior of the spray can be changed.
  • a parameter is understood to mean an operating parameter in the variation of which a performance or operating result of the microwave cooking appliance can be changed.
  • At least one property of the spray can be adapted to the operation of the microwave cooking appliance and the operating result can be improved on account of this at least one adapted property.
  • energy and / or water can be saved by the method, for. B. by reducing cooking times.
  • the method is not limited to steam cooking, but may be used for any type of process (cooking process, thawing, etc.).
  • the type of process may include, for example, thawing, successive thawing and cooking, cooking, heating, cooking, steaming, steaming, etc.
  • “Moist cooking” processes such as cooking, cooking, steaming, braising or stewing tend to require high spray intensities, while more "dry cooking” such as frying or grilling may use the spray intensity in phases, but in some cases the process should take place in a dry atmosphere otherwise can not train flavorings, or a traffic concept about a "successful" preparation of the food (eg, that a chicken should be crispy) can not be realized.
  • the food property may include, for example, a food type, a food caliber size, and / or an aggregate state of the food.
  • the food type may distinguish between animal or vegetable or a finer distinction, e.g. concerning a type of meat.
  • the state of aggregation may include, for example, whether the food is frozen, fresh, prefabricated, sterilized, etc.
  • the degree of preparation may, for example, a degree of crispiness of a crust of a food, for. A hock or a poultry.
  • the type of harness or type of accessory may include, for example, using a tanning harness or active tanning harness, or using a passive accessory or harness.
  • These operating parameters can for example be entered by a user or set by means of a cooking program.
  • An introduction point is understood to mean that location at which the spray mist is introduced into the cooking chamber.
  • By adjusting the discharge point of the spray can be selectively brought to its intended place of action (food, crockery or accessories), which water can be saved.
  • a concentrated initiation can be set for small-area sites of action, z. B. by using a pipe or a single narrow spray jet, and on the other hand, a larger scale introduction for large-scale sites, such as small-caliber distributed foods (fish sticks, nuggets) can be set, z. B. by a larger beam width or a spray at multiple discharge locations.
  • the spray can also be easily introduced into a dish, e.g. through a corresponding opening in an otherwise closed, for example, covered, crockery.
  • the spray can be spent with maximum effect and the lowest water consumption to the food.
  • the cooking space outside the dishes is hardly obscured in this case.
  • the tube can be brought to the hole in a lidded roaster or Römertopf, etc. or passed through the hole.
  • a variation of a point of introduction may also include an optional introduction through a ceiling, one or more side walls, and / or through the floor.
  • the droplet size can be used to set a wetting characteristic and / or an evaporation characteristic of the spray mist deposited at the site of action. This in turn affects the heating behavior at the site of action, eg. B. a tanning behavior of a food. For example, a surface of the spray per unit water quantity is larger the smaller the droplet size is.
  • the droplet size or its distribution may be fixed or adjustable.
  • the spraying interval may include both the duration of the spraying process (spraying time) and a starting time and / or an end time of the spraying interval.
  • the spray form may e.g. For example, in order to be able to spray a baking tray completely and substantially evenly, it may involve a diversified introduction of the spray.
  • the spray form may comprise a narrow fan spray initiation, for example, to spray only a baking pan centrally located on a baking tray to save water.
  • the spray form may also include continuous or pulsed spraying.
  • the spray intensity is a measure of the volume of liquid sprayed into the cooking chamber per unit of time.
  • the spray intensity can be specified in the unit l / h.
  • the spray pressure refers to the pressure at which the spray is introduced into the cooking chamber.
  • the spray pressure may also include pressureless spraying.
  • the spray pressure may affect a dimensional stability of the food, e.g. a rising of windbags.
  • the at least one spray parameter may further comprise one type of spray medium.
  • one type of spray medium for example, mixed with aromatics water can be sprayed, which can give a particularly finely distributed and easy to dose flavor improvement.
  • an additive to the basic medium is not limited and may be e.g. also include tanning agent.
  • the type of additive can be changed during the process, e.g. from a flavor to a browning agent towards the end of a cooking process. Also, mixtures of additives are possible.
  • the temperature of the spray medium may include whether a heated spray or a cold spray is sprayed.
  • a cold mist can be sprayed if sensitive or special foods, e.g. Germknödern (Hefebollind) or protein pastries (macaroons, meringue, etc.) should be prevented from browning.
  • the type of heating can z. B. a heater only with microwaves or combined heating with microwaves and another heating, such as a convection heating include.
  • a microwave irradiation causes a particularly effective thawing and a combination of a microwave irradiation and a grill (eg with a radiant heater or convection heating) a particularly successful cooking of poultry.
  • Operating parameters food property
  • Spray parameters spray duration.
  • An introduction of the spray may be varied depending on a process progress, ie, a progress of the food preparation to improve a desired preparation of the selected food.
  • a crispy, but not burned surface in poultry can be achieved by spraying the poultry for much of the cooking process and keeping its outside moist and not stopping the introduction of the spray until the end of the cooking process, and then forming one
  • the crispy surface is sufficiently dry atmosphere in the oven.
  • Low profile food eg a frozen pizza
  • a high microwave intensity is always introduced in order to keep a time for thawing and cooking short.
  • These foods also require high process temperatures (oven temperatures). Consequently, there is a risk of dehydration during almost the entire process.
  • a permanently supplied aerosol minimizes the risk of dehydration. Thus, a total of short cooking times can be achieved with good sensory result.
  • Spray parameter spray intensity. The introduction of the spray can be varied depending on the oven temperature.
  • a higher cooking chamber temperature may require a higher spray intensity to prevent unwanted drying of a surface of the food.
  • the introduction of the spray can be varied depending on the selected microwave power.
  • a higher microwave power may also require a higher spray intensity to prevent unwanted drying of a surface of the food (examples: frozen pizza or meatloaf).
  • a lower spray intensity may be desired to counteract excessive heating of the surface.
  • An example of short, intensive spraying is the baking of high temperature bread.
  • An example of a rather long, intensive spraying is the cooking of pieces of meat with rind (e.g., a knuckle or a belly piece) of high temperature.
  • the long, intensive spraying prevents drying out and thus hardening of the crust.
  • the spraying should be suspended, as towards the end of the cooking process, a dry atmosphere for a crunchy crust is desired.
  • the frozen pizza needs a long, intensive spraying.
  • An example of low high temperature spraying is the already mentioned cooking of poultry, especially with regard to crispiness of the skin.
  • Spray parameters spray intensity or spray duration. Furthermore, the introduction of the spray can be varied depending on the absolute process duration.
  • the spray intensity can be reduced with higher process duration and avoided so that a surface of the food by the microwaves too much heated (overgrown) or softened.
  • the spray intensity is increased at a higher process duration or spraying is first activated in order to prevent the surface of the food from drying out.
  • Spray parameters spray intensity, spray duration and / or spray form.
  • the introduction of the spray can also be varied depending on the selected type of process.
  • compact foods such as Frozen chicken or frozen pie
  • spray intensity is thus dependent on the caliber size.
  • thawing tends to require little energy
  • combined thawing and cooking may require a lot of energy.
  • the spraying operation towards the end should usually be able to be switched off in order to be able to achieve a crispy surface depending on the food.
  • a frozen Schlemmerfilet can be worked with higher microwave powers, the outside (breading) towards the end of the cooking process again requires a dry atmosphere, because the breading is not otherwise crispy.
  • the spray time can influence, in particular shorten, the process time. This means that it is often possible to work here with long-lasting and intensive spraying (possibly also with heated steam). Examples include heating a plate menu (pasta, meat, vegetables, ...) and steaming, which includes cooking eg rice or potatoes.
  • Operating parameters food property (caliber size); Spray parameters: point of introduction or spray form.
  • a food with a small caliber size eg poultry, which is present in small pieces, so-called nuggets
  • nuggets may require a larger-scale spraying than the food, if it is present in a larger caliber size (eg a whole or half poultry of the same weight).
  • small yeast buns which have a large surface area and a small caliber size, require a very humid atmosphere due to the type of food (yeast dough).
  • a whole baking sheet is usually served with the yeast buns, so a large surface is to be sprayed. This can e.g. done by a plurality of spray openings in the oven ceiling or by a wide-spread spray of only one spray opening in the oven ceiling.
  • a whole, massive duck, goose, or turkey, etc. can be cited.
  • an introduction into the abdominal cavity is conceivable as "cooking from inside”.
  • the introduction may e.g. through a pipe.
  • Operating parameters type of dish or type of accessory
  • Spray parameter spray intensity.
  • the introduction of the spray may be varied depending on a type of dish or type of accessory (eg, a tanning set / active accessories or a passive accessory or crockery, etc.).
  • Tanning tools contain so-called "lossy materials", ie they convert microwave energy into heat very quickly.
  • metal oxide inserts are cast in ceramic or lossy plastics are applied to or as inlets in sandwich construction with metal.
  • Active crockery may include, for example, a tanning plate for pizza.
  • the tanning plate is preheated very quickly, for example, in the microwave cooking appliance, then the cold pizza is laid up, heated quickly with a microwave, aerosol and grill (infrared), by cooking or combined thawing and cooking. Again, a desired cooking result can be achieved particularly advantageous by a high microwave intensity and a high spray intensity.
  • various combinations of operating parameters and spray parameters for predetermined foods and / or food groups may be determined empirically.
  • various combinations of operating parameters and spray parameters for predetermined foods and / or food groups may be stored in the corresponding microwave cooking appliance, e.g. in a lookup table or in an automatic program. These stored combinations can be used in particular for setting the spray parameters in the context of a cooking program (automatic cooking).
  • the spray is sprayed into the cooking chamber for only part of the process duration.
  • a dry atmosphere can be created in the cooking chamber, in particular in dry cooking processes towards the end of the food warming process, e.g. to achieve a crispy crust.
  • the spray when thawed as the type of process, the spray is sprayed pulsed at least in sections.
  • softening and / or Naturalgaren the surface of the food to be thawed be prevented.
  • the spray is not sprayed during operation of a fan, as this spray would otherwise be carried out by the activated fan substantially ineffective from the oven.
  • an operation of an additional radiation or resistance heating (generally a non-microwave heating) and the spraying of the spray run alternately or alternately. This can be achieved that the spray can settle at least partially before the radiation or resistance heating is activated. Thus, a cooling of the radiation or resistance heating can be avoided.
  • an additional radiation or resistance heating generally a non-microwave heating
  • the at least one point of introduction is located on a ceiling of the cooking chamber. This allows a large area of action to be sprayed evenly in a simple manner.
  • the at least one point of introduction is located on a side wall of the cooking chamber.
  • a wall-side arrangement provides the advantage that a detachable pipe can be easily connected by a user to an inlet opening present at the point of introduction.
  • the blanket may be needed flat for classic radiators, e.g. for an infrared grill or a surface radiator.
  • the spray is optionally sprayed through one or more inlet openings in the cooking chamber, in particular depending on a selected caliber size.
  • the spray of the spray can be sprayed through several inlet openings in the oven, while it is sprayed for a locally concentrated introduction only by a smaller number of inlet openings, z. B. only by a single inlet opening.
  • a particularly concentrated introduction can be achieved in that the spray is passed at least partially by means of at least one tube in the cooking chamber.
  • This introduction is particularly water and energy saving.
  • the tube can be made removable. As a result, the tube does not need to remain in the cooking chamber when it is not needed. Alternatively, the tube can be permanently arranged in the oven so that it does not need to be installed and removed and can not be lost.
  • the tube may be bendable or deformable to allow for easy customization of the point of introduction by a user.
  • the tube may also be pivotable, to arrange it, especially in a permanent attachment in the cooking chamber, simply at the edge of the cooking chamber, if it is not needed.
  • the tube can be further equipped with a removable spray head to adjust a shape of the spray or the spray jet can.
  • the spray head may be equipped with a sponge or other absorbent and let through the spray unit to absorb flavors, tanning agents, etc. and deliver it with the spray into the cooking chamber.
  • the object is also achieved by a microwave cooking appliance having at least one spray device for spraying spray into its cooking chamber and which is equipped to carry out a method as described above.
  • the microwave cooking appliance can have a control device, which is set up in accordance with this, for setting the spray parameters, which controls the at least one spray device.
  • the microwave cooking appliance has a program automatic, which automatically actuates the at least one spray device. The user therefore does not need to set any spray parameters, but these are automatically adapted to the selected program.
  • the suitable spray parameters can be determined by means of a, in particular multi-parameter, look-up table with at least one operating parameter as a search parameter.
  • the look-up table may be part of, or functionally connected to, the controller.
  • the look-up table may be updateable, eg by a software, hardware and / or firmware update.
  • Fig. 1 shows a sectional side view of a microwave cooking appliance 1 with a cooking chamber 2, which is irradiated by means of a microwave generating unit 3 with microwaves 4 from above.
  • the microwave cooking appliance 1 has no turntable, but a sufficiently uniform distribution of an intensity of the irradiated microwaves 4 by means of a wobbler (o. Fig.) Is achieved.
  • This can be a food 10 too be stationarily arranged on a food support 11 (rust, baking sheet, etc.) in the cooking chamber 2, possibly even on different levels.
  • the microwave cooking appliance 1 also has a spraying device 5, which can spray a mist 12 of mist droplets or aerosol from above into the cooking chamber 2.
  • the spraying device has a piezoelectrically operable ultrasonic atomizer unit (see Fig.), which converts its supplied water by spraying into the spray 12.
  • the spray 12 thus produced has an average droplet size between 1 .mu.m and 5 .mu.m.
  • the spray 12 is subsequently discharged through an outlet opening 6, which is located in a ceiling 7 of a furnace muffle 8. As a result, a very high relative humidity of up to 100% can be reached very quickly.
  • the spray 12 can be introduced directly into the vicinity of the food 10.
  • a removable, flexible tube 9 is connected to the outlet opening 6, wherein by means of the tube 9 of the spray 12 can be performed directly to the food to be doused 10.
  • the microwaves 4 By means of the microwaves 4, the droplets of the spray 12 are heated very quickly and also condense quickly on the food 10.
  • a condensation on the walls (ie, on the ceiling 7, the side walls 13 and the bottom 14) of the oven muffle 8 or other components can An introduction of the spray 12 in the vicinity of the food 10 can be avoided. Due to the only locally introduced droplets can be reached with a small amount of water used during heating a very large condensation surface (cumulative area of all droplets).
  • the mist droplets serve to moisten the food 10 in addition to avoid otherwise usual drying out by absorption of radiant heat or microwave radiation.
  • oxygen is kept away from the immediate environment of food 10 by the dense cloud of mist, thereby suppressing any oxidation processes which, depending on the food 10, substantially contribute to undesirable changes in taste. Both effects lead to a thermal conductivity in the food surface being maintained. The result is a quick thawing or fürgaren in the peripheral zone of the food 10.
  • due to the very small droplets a significantly lower penetration of moisture into the food 10.
  • the effect achieved by the fog is that the drying behavior in microwave applications can be reduced by the mist and thus more uniform heating properties can be achieved. Possibly. can be worked with a higher microwave power and the cooking time can be shortened again.
  • this has a control unit 15.
  • the control unit 15 is connected to an operating unit 16.
  • the control unit 15 may control the microwave generation unit 3 and the spray device 5.
  • the control unit 15 may have a look-up table or be operatively connected to it, in which spray parameters for operating the spray device 5 and their dependency on at least one operating parameter, such as can be inputted or derived from the control unit 16, are stored.
  • an injection process can be activated, for example, by an input on the operating unit 16 directly or at the beginning of the operation of the microwave cooking appliance 1 and deactivated manually or at the end of the operation. Thus, it is possible to manually switch the spraying process on and off.
  • a spray intensity can be varied, for example, as a function of a set microwave power.
  • the microwave cooking appliance 1 may have a program automatic, which provides, for example, an automatic cooking of poultry or automatic thawing of fruit.
  • a user can select an associated automatic process sequence, eg via a menu control or by reading in via a barcode. Additional operating parameters, such as a desired level of cooking or a weight of the food, may be entered or selected by the user.
  • This automatic process flow also includes a control of the spray device 5, in particular by a selection of suitable spray parameters on the basis of the associated operating parameters. The spray parameters can be selected via the look-up table.
  • Fig. 2 shows a plot of a spray intensity I in [I / h] with a spray into a cooking space for a process time t in any units for an exemplary cooking process to prepare a whole or half chicken or similar high caliber poultry.
  • a spray is continuously introduced into the cooking chamber to keep a skin of the chicken moist and thus protect against charring. Due to the introduced moisture, it is also possible to heat a near-surface area of the chicken more strongly by the microwave radiation. Due to the feared danger of burning of the skin, the chicken with a higher heat output, e.g. Microwave power, to be cooked, which shortens the cooking time.
  • a higher heat output e.g. Microwave power
  • the supply of spray mist is discontinued during the cooking process.
  • the spray is sprayed into the oven only in an initial portion of the process duration.
  • Figure 3 shows a plot of a spray intensity I in [l / h] with a spray into a cooking space against a process time t in any units for an exemplary thawing process for thawing raspberries or similar fruits.
  • the spray is pulsed for the entire duration of the thawing process from t0 to te. Due to the pulse operation, a precisely metered, small amount of spray can be introduced.
  • FIG 4 shows a plot of a typical spray intensity I for different types of processes.
  • a lower spray intensity I tends to be required or desired for the food group “bread, cakes, pastry” B than for the food group “meat, poultry, fish” F, which in turn requires a lower spray intensity I as the food group “frozen low-profile food” TK and the food group with the highest tendency to spray I, namely "vegetables" G.
  • Figure 5 shows a plot of a trend spray intensity I for different types of process types. For "thawing” A, a lower spray intensity I is required or desired than for the process type “heating” E, followed by the process type “cooking” GR and with a tendency to highest spray intensity the process type "thawing and cooking” AG.
  • FIG. 6 shows a sectional side view of a microwave cooking device 20 according to a second embodiment in a first EinsprühCloud.
  • the microwave cooking device 20 has in its ceiling 7 more connected to the spray device, distributed on the ceiling 7 outlet openings 6.
  • the microwave cooking appliance 20 can be adjusted, through which the outlet openings 6 of the spray 12 can be sprayed into the cooking chamber 2.
  • the spray 12 penetrates through all the outlet openings 6 into the cooking chamber 2, so that the food support 11 is sprayed over a large area. This is a uniform for the wetting with the mist droplets preferred EinsprühCloud, especially for on the food support 11 large-area distributed food 10 with a small caliber size.
  • FIG. 7 shows a sectional side view of the microwave cooking device 20 according to the second embodiment in a second EinsprühCloud.
  • the spray mist 12 now enters the cooking chamber 2 only through a central outlet opening 6, with a comparatively narrow jet.
  • This is advantageous for wetting compact foods, for example with a larger caliber size, which are placed in the middle of the food support 11. So water can be saved and wetting of the walls 7,13,14 are suppressed.
  • Figure 8 shows a sectional side view of a microwave cooking appliance 30 according to a third embodiment.
  • the outlet openings 6 are additionally (optionally also only) in one or more of the side walls 13 of the oven muffle 8. This has the advantage that as indicated lateral spraying of food 10 is possible, which are superimposed on different levels. moreover Now, if necessary, a larger space can be exploited than in a mounting in the ceiling 7, on which the microwave generating unit is arranged.
  • a nebulization via nozzles can be performed.
  • rather larger droplet sizes are expected, for. B. in the range from 30 microns.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Ovens (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP10173772.4A 2009-09-08 2010-08-24 Appareil de cuisson à microondes doté d'un dispositif à nuage de pulvérisation et procédé de fonctionnement d'un appareil de cuisson à microondes à nuage de pulvérisation Active EP2293649B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102009029254A DE102009029254A1 (de) 2009-09-08 2009-09-08 Mikrowellen-Gargerät mit Sprühvorrichtung und Verfahren zum Betreiben eines Mikrowellen-Gargeräts mit Sprühnebel

Publications (2)

Publication Number Publication Date
EP2293649A1 true EP2293649A1 (fr) 2011-03-09
EP2293649B1 EP2293649B1 (fr) 2016-05-04

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077340A (zh) * 2017-12-29 2018-05-29 蚌埠学院 一种新型微波烤鸭炉

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102015225855A1 (de) * 2015-12-18 2017-06-22 BSH Hausgeräte GmbH Gargerät
DE102022127080A1 (de) 2022-10-17 2023-12-14 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät

Citations (4)

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JPH06272866A (ja) 1993-03-16 1994-09-27 Fuji Mc:Kk 複合型加熱装置
WO1995032603A1 (fr) * 1994-05-23 1995-11-30 Strait Clifford C Jr Ustensiles pour cuisson au four a micro-ondes, fours a micro-ondes hydratants et epurateur d'eau a micro-ondes
JPH11201463A (ja) * 1998-01-19 1999-07-30 Matsushita Electric Ind Co Ltd 加熱調理器
US20070215608A1 (en) * 2004-04-28 2007-09-20 Matsushita Electric Industrial Co., Ltd. Microwave Heating Method And Device Therefor

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US7166824B2 (en) * 2002-03-12 2007-01-23 Matsushita Electric Industrial Co., Ltd. High-frequency heating apparatus and control method thereof
JP4639873B2 (ja) * 2005-03-17 2011-02-23 パナソニック株式会社 加熱調理装置
DE502008002401D1 (de) * 2008-07-07 2011-03-03 Topinox Sarl Verfahren zur Einstellung einer Feuchtigkeitszufuhr sowie einer Mikrowellenabstrahlung und Gargerät hierzu

Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
JPH06272866A (ja) 1993-03-16 1994-09-27 Fuji Mc:Kk 複合型加熱装置
WO1995032603A1 (fr) * 1994-05-23 1995-11-30 Strait Clifford C Jr Ustensiles pour cuisson au four a micro-ondes, fours a micro-ondes hydratants et epurateur d'eau a micro-ondes
JPH11201463A (ja) * 1998-01-19 1999-07-30 Matsushita Electric Ind Co Ltd 加熱調理器
US20070215608A1 (en) * 2004-04-28 2007-09-20 Matsushita Electric Industrial Co., Ltd. Microwave Heating Method And Device Therefor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077340A (zh) * 2017-12-29 2018-05-29 蚌埠学院 一种新型微波烤鸭炉

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EP2293649B1 (fr) 2016-05-04
DE102009029254A1 (de) 2011-03-24

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