EP2608635A1 - Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson - Google Patents

Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson Download PDF

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Publication number
EP2608635A1
EP2608635A1 EP12401252.7A EP12401252A EP2608635A1 EP 2608635 A1 EP2608635 A1 EP 2608635A1 EP 12401252 A EP12401252 A EP 12401252A EP 2608635 A1 EP2608635 A1 EP 2608635A1
Authority
EP
European Patent Office
Prior art keywords
cooking
heat source
power
heating source
microwave
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Withdrawn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
EP12401252.7A
Other languages
German (de)
English (en)
Inventor
Heinz-Jürgen Büker
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.)
Miele und Cie KG
Original Assignee
Miele und Cie KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP2608635A1 publication Critical patent/EP2608635A1/fr
Withdrawn legal-status Critical Current

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    • 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
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control
    • H05B6/687—Circuits for monitoring or control for cooking
    • 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
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • 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
    • 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
    • H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating

Definitions

  • the present invention relates to a cooking appliance and a method for operating a cooking appliance having at least one cooking chamber and at least one door closing the cooking chamber.
  • the cooking chamber can be heated with at least one thermal heat source.
  • a user can resort to a variety of cooking systems that allow the preparation of food with different cooking methods. For example, in a cooking appliance with a cooking compartment, a user may choose between upper and lower heat, a grill function, recirculation mode, gas mode, steam cooking, and microwave mode to select the most appropriate cooking method for the particular dish.
  • the most advantageous cooking method for the cooking result is often not the method with the best energy efficiency. If crusting or browning of the food is desired, usually top and bottom heat or recirculation mode are selected.
  • the efficiency of thermal heat sources for example, is lower than the efficiency of a Mikrowellenloom provoke. This is due to the fact that when using a thermal heat source, the cooking chamber must first be brought to the desired temperature and that the hot air used for cooking reaches the food only from the outside.
  • An advantage of thermal heat sources is an optimal cooking result, but the disadvantage is the relatively high energy consumption.
  • a microwave heating source has better efficiency, since the energy of the microwaves is immediately available and the food is cooked from the inside. However, with a microwave, not every cooking result can be optimally reached. For example, a pleasant browning and / or crusting is not possible on the microwave operation.
  • a microwave is mainly for warming up food.
  • Garments have become known which have top and bottom heat and also a microwave heat source. Then, if necessary, a pleasant cooking result can be achieved via top and bottom heat, or the microwave can be used to warm up food. It is also conceivable to operate both heat sources at the same time. However, a significant disadvantage is that complicated manual settings are necessary and the user does not know which settings lead to a desired result.
  • the inventive method is suitable for operating a cooking appliance with at least one cooking chamber and at least one door closing the cooking chamber.
  • at least one thermal heat source and at least one microwave heat source are provided for heating the cooking chamber, which are controlled by at least one control device.
  • the at least one thermal heat source is controlled by the control device.
  • the microwave heating source is powered by the controller to assist the cooking process.
  • a thermal heat source means any heat source through which the cooking space is heated and a food to be cooked is cooked from the outside.
  • this type of heat source includes top and bottom heat, recirculation, grill function, gas heating and steam cooking or a combination of these heat sources.
  • Such a configured method for operating a cooking appliance offers many advantages.
  • a considerable advantage is that the efficiency or the efficiency of such a combi appliance or Kombigarauss increases.
  • Regular combination of microwave operation with another thermal mode of operation avoids that a user disregards an energetically advantageous combination mode, as adjusting it may be too cumbersome.
  • the method according to the invention combines the advantages of the individual operating modes. An appealing cooking result, for example a nice crust, is achieved, whereby the cooking time can be shortened by the combination with the microwave heating source.
  • the operation of a thermal heat source is essentially always combined with the microwave heating source, whereby a user no longer needs to manually adjust the combination operation.
  • cooking processes can be shortened, which increases the efficiency of the cooking appliance.
  • the control device preferably controls the microwave heating source with reduced power.
  • the proportion of the microwave heating source in the entire cooking process should not be less than 5%.
  • the average power should still not be less than 5% of the maximum power of the microwave heat source.
  • the microwave heat source is particularly preferably operated clocked.
  • the average power of the microwave heating source can be adjusted.
  • the power of the microwave heating source can be regulated. This way you can directly influence a cooking process.
  • These sensors can be provided in the oven. But it can also be provided for example a temperature sensor in the food. Then, the controller can adjust the power of the Mikrowellenloom provoke accordingly.
  • the power of the microwave heat source is changed over the course of the cooking process.
  • Other benefits or performance curves may be advantageous depending on the cooking process.
  • the microwave heating source is switched on only in the heating phase. Then the food can be quickly brought to temperature. A subsequent cooking with the thermal heat source alone then leads to a nearly identical cooking result compared to the solo operation with thermal heat source.
  • the power of the MikrowellenetzISE is matched to the performance of the thermal heat source.
  • the microwave heat source could be operated at a maximum with, for example, 50% power. If a cooking chamber temperature of 250 ° C is provided, the microwave heating source could possibly also be operated at 100% maximum.
  • the power curve of the microwave heating source preferably depends on the food to be cooked and is adjusted accordingly.
  • control of the microwave heating source is predetermined in at least one automatic program. Then a user could very easily select optimal presets of the combined mode. This achieves even better efficiency and a particularly good cooking result.
  • the cooking appliance according to the invention comprises at least one cooking chamber and at least one door closing the cooking chamber.
  • the cooking chamber can be heated with at least one thermal heat source and with at least one microwave heat source.
  • At least one control device is provided, which is suitable and designed to control the at least one thermal heating source and the microwave heating source at the same time, preferably over the entire cooking process.
  • the cooking appliance according to the invention also has many advantages.
  • a significant advantage is that a regular combination of thermal heat source and microwave heating source is provided. This automatically provides a user with a very efficient mode of operation with a particularly good efficiency.
  • a thermal heat source be combined with the microwave heating source at each cooking operation to ensure effective operation.
  • the microwave heating source it is also possible that in special programs or maintenance functions or the like, only the Mikrowellenloometti or the thermal heat source is used. It is also possible that in certain cooking programs or operating modes over a certain time portion of the cooking process only the microwave heating source or the thermal heat source is used.
  • FIG. 1 is shown in a highly simplified perspective view of a cooking appliance 1, which is designed here as a combined device 100.
  • the combined device 100 comprises a microwave heating source 4 and a thermal heating source 5, which are not shown here in detail.
  • the thermal heat source 5 is provided here as a recirculation mode available.
  • other thermal heat sources such as upper / lower heat, gas operation, steam or a grill function may be provided in addition to or instead of the recirculation mode.
  • the Kombigarêt 100 has a housing 7, on which a cooking chamber 2 is provided, which is closable with a door 3.
  • a food can be introduced into the cooking chamber 2.
  • the door 3 comprises a viewing window 8, through which the cooking process can be optically checked even when the door 3 is closed.
  • the viewing window 8 is designed such that the radiation prevailing during microwave operation can not escape from the cooking chamber 2.
  • a control panel 9 is provided, the control elements not shown here 10 and also a display device 11, such as a display 12 may include.
  • a control device 6 which controls the thermal heat source 4 and the microwave heating source 5. If sensors are provided in the cooking chamber or, for example, a temperature spit is used, the control device 6 can readjust the power curve of the microwave heating source 5 during operation as a function of the measured values provided by the sensors and / or the temperature spit.
  • FIG. 2 shows a graph 14, which represents by way of example the temperature profile 13 of a cooking process in the cooking chamber 2 over time very schematically. It becomes clear that the selected cooking space temperature, here 200 ° C, only after a certain period of time t1 is achieved by the thermal heat source. This heating phase can be poorly or sometimes not even used for the cooking process. Often the food is even introduced after reaching the desired temperature in the cooking chamber 2.
  • the use of the MikrowellenarrattleISE 5 according to the inventive method is additionally shown by way of example.
  • the power curve 15 over time shows that the microwave heating source 5 in the cooking process shown here supports the thermal heating source 4 during the heating phase with 100% power. Thus, an effective cooking process takes place on the food even though the desired oven temperature has not yet been reached.
  • the power of the microwave heating source 5 can be reduced or possibly even completely exposed over long stretches of the cooking process. In the example shown here, the power is initially reduced to approximately 30%. Later in the microwave heat source supports the thermal heat source only about 15%.
  • the microwave heating source can be combined with a thermal heating source 4, depending on the food and cooking process, with an advantageous performance.
  • the microwave heating source 5 can be combined with a thermal heating source 4, depending on the food and cooking process, with an advantageous performance.
  • graphs 15 shown are exemplary temperature curves 16, 17 of two cooking processes over time.
  • the temperature curves are shown very schematically.
  • the dashed temperature profile 16 shows the change in temperature during the cooking process in solo mode with top and bottom heat.
  • the temperature curve 17 shown as a solid line shows the combined operation with a microwave heat source 5. It is readily apparent that the temperature of the food increases faster and thus the cooking process is shorter. This makes energy savings of up to 30% possible. Depending on the application and cooking, however, a larger or even a smaller energy savings may be possible.
  • FIG. 4 the operation of a cooking appliance 1 according to the invention with the thermal heat source 4 in combination with the MikrowellenloomISE 5 shown purely schematically.
  • three insertion levels 20 can be seen, wherein in the lowest insertion level, a support 19 is inserted.
  • On the carrier 19 is a food to be cooked 21, which should be cooked in combined operation.
  • the thermal heat source 4 is shown schematically here as H amongtionsteil Syndrome 22, which distributes the heat generated by the heat source 4 by means of a fan 23 evenly in the cooking chamber 2. This distribution of heat is indicated by the curved arrows on the heat source 4.
  • H society of Services
  • the food to be cooked 21 can be heated from the outside, whereby an optimal cooking result, here a crust formation is achieved.
  • other thermal heating sources such as, for example, top / bottom heat, gas operation, steam or a grill function may additionally be provided or instead of the hot air heat source 22.
  • the food to be cooked 21 is additionally cooked by the supportively operated Mikrowellenloomario 4 from the inside.
  • the microwaves are indicated by the dashed arrows.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Stoves And Ranges (AREA)
EP12401252.7A 2011-12-20 2012-12-17 Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson Withdrawn EP2608635A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE201110056653 DE102011056653A1 (de) 2011-12-20 2011-12-20 Gargerät und Verfahren zum Betreiben eines Gargerätes

Publications (1)

Publication Number Publication Date
EP2608635A1 true EP2608635A1 (fr) 2013-06-26

Family

ID=47520823

Family Applications (1)

Application Number Title Priority Date Filing Date
EP12401252.7A Withdrawn EP2608635A1 (fr) 2011-12-20 2012-12-17 Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson

Country Status (2)

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EP (1) EP2608635A1 (fr)
DE (1) DE102011056653A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4255117A1 (fr) 2022-03-28 2023-10-04 Miele & Cie. KG Procédé de préparation de produit à cuire dans un appareil de cuisson et appareil de cuisson

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4332992A (en) * 1979-12-19 1982-06-01 Amana Refrigeration, Inc. Air flow system for combination microwave and convection oven
US5495095A (en) * 1993-04-01 1996-02-27 Moulinex (Societe Anonyme) User-friendly cooking oven and method of operating same
US6815644B1 (en) * 2003-03-17 2004-11-09 General Electric Company Multirack cooking in speedcook ovens
EP1767860A1 (fr) * 2005-09-21 2007-03-28 Whirlpool Corporation Procédé de fonctionnement d'un four avec système de chauffage, système micro-ondes et système à vapeur
US20090218336A1 (en) * 2007-05-15 2009-09-03 Appliance Scientific, Inc. High-speed cooking oven with cooking support

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3843356A1 (de) * 1988-12-22 1990-06-28 Bosch Siemens Hausgeraete Haushaltgeraet
US6486453B1 (en) * 1999-09-13 2002-11-26 Maytag Corporation Menu driven control system for a cooking appliance
DE202007012594U1 (de) * 2007-09-07 2007-11-15 V-Zug Ag Gargerät mit Bodenheizung

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4332992A (en) * 1979-12-19 1982-06-01 Amana Refrigeration, Inc. Air flow system for combination microwave and convection oven
US5495095A (en) * 1993-04-01 1996-02-27 Moulinex (Societe Anonyme) User-friendly cooking oven and method of operating same
US6815644B1 (en) * 2003-03-17 2004-11-09 General Electric Company Multirack cooking in speedcook ovens
EP1767860A1 (fr) * 2005-09-21 2007-03-28 Whirlpool Corporation Procédé de fonctionnement d'un four avec système de chauffage, système micro-ondes et système à vapeur
US20090218336A1 (en) * 2007-05-15 2009-09-03 Appliance Scientific, Inc. High-speed cooking oven with cooking support

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4255117A1 (fr) 2022-03-28 2023-10-04 Miele & Cie. KG Procédé de préparation de produit à cuire dans un appareil de cuisson et appareil de cuisson
BE1030392B1 (de) * 2022-03-28 2023-10-24 Miele & Cie Verfahren zum Zubereiten von Gargut in einem Gargerät und Gargerät

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Publication number Publication date
DE102011056653A1 (de) 2013-06-20

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