EP2662631A1 - Method for cooking a cooked good and cooking device - Google Patents

Abstract

The method involves heating a cooking chamber through a dry heat source. The vapor is supplied in the cooking chamber through a steam source. The amount of steam is controlled in the cooking chamber. The surface temperature (73) for the food is controlled according to the amount of steam in the cooking chamber. The heat power of the dry heat source is adjusted in the cooking chamber, so that the cooking chamber temperature (63) lies around the predetermined level within the cooking phase (13). An independent claim is included for apparatus for refining food with cooking chamber.

Description

The present invention relates to a method for cooking a food and a cooking appliance. In the prior art a variety of cooking appliances and methods for preparing cooking goods have become known, with which satisfactory results can be achieved.

In cooking appliances, it is possible by the use of, for example, top and bottom heat to sear meat in the oven, so that it receives an attractive tan. With a steam cooker, an effective and gentle cooking can be achieved. A disadvantage of cooking appliances that have only thermal heat sources or dry heat sources, is that the food can dry out too much during the cooking process. A disadvantage of steam cooking appliances, however, it may be that the surface is too moist and the food acts as cooked. Therefore, combined devices have become known, which have both a Dampfheizquelle and dry heat sources. Even with such Kombigargeräten a piece of meat to be cooked does not always reach the desired cooking result.

It is therefore the object of the present invention to provide a cooking method and a cooking appliance, whereby a satisfactory cooking result is possible.

This object is achieved by a method for cooking a food with the features of claim 1 and by a cooking appliance with the features of claim 11. Preferred developments of the invention are the subject of the dependent claims. Further advantages and features of the present invention will become apparent from the general description and the description of the embodiments.

The inventive method is used to cook or prepare a food in a cooking chamber of a cooking appliance. In this case, the cooking chamber is heated via at least one dry heat source. The cooking chamber can be supplied via at least one steam source steam. The amount of steam in the oven is controlled. At least one cooking phase is provided in which the amount of steam in the cooking space is controlled as a function of a surface temperature predetermined for the food to be cooked. In this cooking phase, the cooking space temperature is set essentially via a heat output of the dry heat source, so that the cooking chamber temperature within the cooking phase is substantially above the predetermined surface temperature by a predetermined amount.

The inventive method has many advantages, since it allows a satisfactory cooking result with little effort. By means of the method according to the invention, the amount of steam in the cooking chamber is controlled, at least in the cooking phase, such that the surface temperature of a food to be cooked in the cooking chamber at least essentially takes on the desired value. At the same time, an overlying cooking chamber temperature is set independently of the surface temperature.

In particular, when the cooking phase is a later or even the last cooking phase of the cooking process, the predetermined surface temperature, at least for a sufficiently long cooking process essentially also corresponds to the core temperature of a food to be cooked. By specifying a surface temperature for the food to be cooked, therefore, a core temperature is set so that the desired cooking result can be achieved. The invention makes use of the fact that the heat transfer occurs at condensing steam maximum at the dew point temperature of the associated air humidity. If the surface temperature of the food to be cooked exceeds the dew point temperature, the water vapor contained in the air does not condense on the surface of the food to be cooked. Only when the surface of the food falls below the dew point temperature, steam condenses on the surface of the food from the environment. The heat transfer from the cooking chamber to the food to be cooked by condensing steam depends substantially linearly on the temperature difference between the surface of the food and the dew point temperature in the oven. Due to the considerable condensation energy of the condensing steam, a considerable heat output is transferred from the cooking chamber to the food to be cooked even at low temperature differences of 0.5 ° C., 1 ° C., 2 ° C. or 3 ° C.

A so-called psychrometric diagram can be used to determine the humidity from the dew point temperature and the dry cooking space temperature. It can also be concluded that the surface temperature of a product in steam exchange with the cooking chamber food. With relatively high moisture contents in the cooking chamber, the surface temperature substantially corresponds to the dew point temperature and differs only by a few tenths of degrees from the dew point temperature, so that in a first approximation, the surface temperature of the food to be cooked corresponds to the dew point temperature.

The oven temperature is set above the specified surface temperature via the dry heat source. This results in a visually pleasing surface of the food. At the same time the slightly higher cooking chamber temperature leads to a constant - but- low evaporation on the surface of the food when the surface temperature of the food reaches or even exceeds the dew point. This results in a natural control cycle.

As a dry heat source in particular at least one radiant heater and / or at least one convection heater is used. In particular, the heating power of the dry heat source is regulated as a function of a temperature substantially representative of the surface of the food to be cooked.

The amount of steam in the cooking chamber is to be understood as the total amount of steam that is in the cooking chamber at the respective time. The amount of steam can in principle also be determined by the dry temperature in the cooking chamber and the associated air humidity. The amount of steam decreases with decreasing dew point temperature and increases with increasing dew point temperature.

Preferably, at least one sensor device is used, which serves to detect a temperature characterizing the surface temperature of the food.

Such a sensor device may comprise one or more sensors. It is also possible that a plurality of sensor devices are provided. A sensor device may for example comprise a humidity sensor and / or a temperature sensor and / or an infrared sensor and / or an O2 sensor and the like. The measure characterizing the surface temperature of the food may in particular be a temperature that is characteristic or representative of the surface temperature of the food. Then the surface temperature can be derived at least approximately from the characterizing measure.

In preferred developments, at least part of the sensor device is arranged just below the surface of the food. A sensor device that determines a temperature just below the surface of the food, for example, is advantageous because a measure of the surface temperature can be detected directly.

In all embodiments, it is possible that at least one temperature sensor is provided which determines the temperature in the cooking chamber. Such a sensor determines in particular the drying temperature. The temperature sensor may be part of a sensor device.

Preferably, at least one temperature spike is provided which comprises at least one temperature sensor in order to determine at least one temperature of the food to be cooked. It is also possible that two or more temperature spikes are provided, each comprising one or more temperature sensors.

Preferably, at least one temperature spike comprises a plurality of spaced-apart temperature sensors. At least one temperature signal of at least one temperature sensor can then be used to determine a core temperature of the food to be cooked. It is also possible that two different Termperaturspieße or temperature sensors are placed independently in the food, for example, to determine a core temperature.

It is also particularly preferred that at least one temperature spike is provided with a plurality of spaced-apart temperature sensors. From the temperature signals of the temperature sensors, a temperature characterizing the surface temperature of the food is preferably determined.

For example, an approximation curve of a temperature profile through the food to be cooked can be calculated via an interpolation or extrapolation method from a plurality of temperature values, from which subsequently a measure of a surface temperature of the food to be cooked is derived.

In all embodiments, it is preferred that a steam generation is reduced when the measure characterizing the surface temperature of the food reaches or exceeds the predetermined surface temperature.

Preferably, the oven cavity is deprived of heat when the surface temperature of the food characterizing measure reaches the predetermined surface temperature or exceeds. It is possible that the cooking chamber is opened, for example, by z. B. the door is opened. It is also possible that a flap provided on the cooking chamber is at least partially opened in order to enable or enhance an exchange of air with the environment. For example, the device cooling can be operated with increased power to flush the cooking chamber with cooler ambient air. It is also possible that the cooking chamber is vented or vented to dissipate heat.

The cooking appliance according to the invention serves for cooking a food and has a cooking chamber. At least one dry heat source and at least one steam source are provided. In this case, a quantity of steam in the cooking chamber is controllable. At least one first control circuit is provided for controlling the cooking chamber temperature and at least one second control circuit is provided for controlling the amount of steam in the cooking chamber as a function of a surface temperature predetermined for the food to be cooked.

The cooking appliance according to the invention has many advantages, since it allows the preparation of a food in a simple manner with a good cooking result.

The cooking chamber is preferably in flow connection with at least one steam source and / or at least one steam source is arranged in the cooking chamber.

The invention makes it possible to provide a cooking method and a cooking appliance available, with which the core temperature of the food can be set very accurately. A temperature spike is not absolutely necessary. The surface temperature and the dew point temperature are largely identical if, after a heating phase, the heat flow is limited to the inside, d. h. when the food is heated.

The heat flow from outside to inside is time-dependent and also dependent on the size and weight of the food.

The temperature profile on the surface and thus into the food to be cooked can be controlled or regulated very precisely. Since essentially the moisture is controlled, the surface of the food very quickly assumes the dew point temperature. In purely dry heat, however, the processes would take much longer, or you would expect a temperature overshoot that would change the desired cooking result.

If a cooling of the surface is desired, the air velocity in the oven can be increased by, for example, a separate fan or a hot air fan is activated, which for a cooking chamber flushing in particular greater than 20 liters / min. and preferably greater than 40 liters or greater than 60 liters or even greater than 120 liters / min. provides. Due to the increased air movement evaporates on the surface of the food to be cooked, which leads to an effective and rapid cooling of the surface of the food.

Further advantages and features of the present invention will become apparent from the embodiment, which will be explained below with reference to the accompanying figures.

Figur 1

eine schematische Vorderansicht eines erfindungsgemäßen Gargerätes;

Figur 2

eine Baueinheit für eine etwas andere Ausgestaltung eines Gargeräts;

Figur 3

den schematischen Verlauf der Gesamtheizleistung über der Zeit für einen Garprozess;

Figur 4

den schematischen Verlauf der Dampfheizleistung für den Garprozess über der Zeit nach Fig. 3;

Figur 5

den schematischen Verlauf der thermischen Heizleistung über der Zeit für den Garprozess nach Fig. 3;

Figur 6

den Verlauf der Solltemperaturen und der Garraumtemperatur über der Zeit für den Garprozess nach Fig. 3; und

Figur 7

die Verläufe der Garraumtemperatur, der Oberflächentemperatur des Gargutes und der Kerntemperatur des Gargutes über der Zeit für den Garprozess nach Fig. 3.

In the figures show:

FIG. 1

a schematic front view of a cooking appliance according to the invention;

FIG. 2

a structural unit for a slightly different embodiment of a cooking appliance;

FIG. 3

the schematic course of the total heating power over time for a cooking process;

FIG. 4

the schematic course of Dampfheizleistung for the cooking process over time Fig. 3 ;

FIG. 5

the schematic course of the thermal heating power over time for the cooking process Fig. 3 ;

FIG. 6

the course of the set temperatures and the cooking chamber temperature over time for the cooking process Fig. 3 ; and

FIG. 7

the courses of the oven temperature, the surface temperature of the food and the core temperature of the food over time for the cooking process Fig. 3 ,

With reference to the enclosed FIGS. 1 to 7 An exemplary embodiment of a cooking appliance 1 according to the invention and a cooking process according to the invention with modifications will be described below.

The cooking appliance 1 according to the invention is embodied here as a steam cooking appliance 100 and has at least one steam source 7 or a steam generator 7 and a dry heat source 6 as the thermal heat source 5.

In Fig. 1 the cooking appliance 1 is shown in a highly schematic and simplified representation with wide open door 59. The cooking appliance 1 has a cooking chamber 2 which can be heated via a heating element 6, which is designed, for example, as a top heat radiator or grill radiator, as a thermal heat source 5 or a dry heat source. Furthermore, at least one steam source or a steam generator 7 is provided. The steam generator 7 may be provided outside the cooking chamber 2 and be connected via corresponding connecting lines with inlet openings 29 in the cooking chamber 2 in order to provide steam for heating the cooking chamber 2 as desired. In addition to a steam generator 7 arranged outside the cooking chamber 2, it is also possible to provide at least one steam generator or at least one steam source 7 'within the cooking chamber. Such a steam source 7 'can be provided, for example, on the bottom of the cooking chamber 2, so that steam which condenses on the walls is returned to the reservoir of the steam generator 7'.

A fan 57 may be provided for the recirculation or the hot air operation.

Schematically represented in Fig. 1 a dashed pictured Gargutträger, which is arranged here at one of several possible cooking levels. On the food support a food is shown schematically in section. A parameter 9 of the food is here, for example, the thickness of the food 4, which is automatically detected, for example via a sensor 49. It is also possible that a weight sensor 49 'detects the weight of the food as parameter 9.

The food to be cooked 4 has a Gargutoberfläche 25 inserted into the food 4 here is a single temperature sensor 26 which is located just below the surface 25 of the food 4. Furthermore, here additionally or alternatively, a temperature spit 27 as a sensor device 40 is at least partially inserted into the food 4. At the temperature spit 27 as a sensor device 40 a plurality of successively arranged temperature sensors 26 are provided. The temperature spit 27 may be formed as an elongated lumpy spit. But it is also possible that the temperature spit 27 has two or three or more different teeth, which may be aligned in different directions in space. Via the sensor device 40 or one or more temperature sensors 26 different temperatures of the food 4 can be detected and / or determined during the cooking process 10.

In addition to the dry heat source 6, the radiant heat 16 radiates to the surface 25 of the food 4, in addition at least one microwave generator 8 may be provided, which generates microwaves and introduces into the cooking chamber 2.

Furthermore, a sensor device 40 may be embodied as an air humidity sensor 24 and may determine a measure of the air humidity in the cooking chamber at regular or periodic intervals or as required. Accordingly, a sensor device 40, for example, include a temperature sensor 48 and z. B. serve for continuous or periodic temperature detection of the drying temperature in the cooking chamber 2. The cooking appliance 1 off Fig. 1 is a non-pressure working device in which via one or more inlet openings 29 steam can be supplied. Excess steam or ambient air can be discharged or sucked in via the outlet opening 28. About the outlet opening 28 of the cooking chamber 2 is constantly in communication with the environment of the cooking appliance. But it is also possible to form the cooking appliance as druckbeaufschlagbares cooking appliance. Here, a temperature sensor 36 is provided at the outlet opening 28 in order, for example, to directly detect the "breathing" of the cooking chamber with excess steam.

The outlet opening 28 and one or more inlet openings 29 and the temperature sensor 36 may be provided on a common structural unit 10. The common unit 10 can be designed differently.

A control device 19 serves to control the cooking appliance and the cooking process. The control device 19 has a first control circuit 19a and a second control circuit 19b.

The cooking appliance may include one or more control buttons 46 and, for example, a display 47. With the control buttons 46, a suitable cooking program can be selected while on the display 47, the current cooking program is displayed or information is output. The unit cooling 55 can have its own fan. With the device cooling 55, it is possible via a flap 56 to ventilate the cooking chamber 2. The flap 56 may, for example, from a fully closed position in the in Fig. 1 illustrated open position and be transferred, for example, in a less open position, as shown in dashed lines in Fig. 1 is shown. Via a corresponding flap control and a speed variation of the fan of the device cooling 55, a desired forced ventilation of the cooking chamber 2 can take place. It is also possible that the door 59 of the cooking chamber 2 can be opened automatically. For this purpose, the door 59 of the cooking chamber as needed z. B. motor gap-wise opened.

In Fig. 2 is a structural unit 30 shown, which can be used for a cooking appliance 1 in a slightly different configuration. On the assembly 30, 39 inlet openings 29 for schematically drawn steam 44 are provided here on four levels, with which the steam 44 can be introduced in the jet direction 45 of the assembly 30 into the cooking chamber 2. Dotted in phantom steam lines may be provided for distributing the steam to the various inlet openings 29. It is possible that the different levels 39 can be supplied separately with steam 44. Central to the assembly 30, the outlet opening 28 is provided to deliver excess steam from the oven to the outside and to suck in air from the environment if necessary, if negative pressure prevails in the cooking appliance 1. The temperature sensor 36 for detecting the air temperature of an incoming or outgoing gas flow is arranged centrally at the outlet opening 28.

Fig. 3 shows a highly schematic diagram of the total heating power 20 over the time that is introduced into the cooking chamber 2 during the individual phases 11, 12 and 13 of the cooking process 10. At a first time 51, the cooking process is started. Before the time 51 further phases may already have been carried out. Here, at the time 51, the total heating power is increased to the high total heating power 21. The total heat output is kept up to time 52. The period between time 51 and time 52 defines the initial phase 11, which may also be referred to herein as a browning phase or sapping phase. In this initial phase 11 of the cooking chamber is the second preferably acted upon by maximum heating power to brown the cooking product 4 present in the cooking chamber 2 or its surface 25.

After searing at time 52, the total heating power 20 is greatly reduced. Preferably, the total heating power 20 is reduced to zero during the subsequent compensation phase 12. It is possible that by heating the cooking chamber walls to prevent condensation and the like even in the compensation phase 12, a but in particular only a small total heating power 22 is introduced into the cooking chamber 2. Preferably, however, the cooking chamber is actively cooled in the compensation phase 12, so that in the compensation phase 12 the cooking chamber heat is removed. This leads - even if even a small heating power is introduced into the cooking chamber by the heating of the cooking chamber walls - to a total negative heating power over at least a portion of the compensation phase 12. Such a low total heat output 22 'is in Fig. 2 shown dotted. After a temperature compensation between the food surface and the core region of the food to be cooked at the time 53, the end of the compensation phase 12 is reached. Here, the connection phase 13 or later cooking phase 13 connects directly to the compensation phase 12. In the connection phase 13, a mean total heating power 23 is introduced into the cooking chamber 2, until the time 54 here the end of the cooking process 10 is reached.

Although in the diagram after Fig. 3 in each of the phases 11, 12 and 13, a constant total heating power has been drawn, varies within the individual phases 11, 12 and 13, the introduced total heat output. On the one hand, this can be due to a cyclic mode of operation of radiators and, on the other hand, it can also follow from the regulation during the cooking process. In principle, however, in the illustrated embodiment, the total heating power 21 in the first phase 11 is many times higher than the total heat output 22 in the compensation phase 12. In the connection phase 13 or later cooking phase, a total heat output 23 is introduced into the cooking space, which is considerably lower than the high one Total heating power 21 in the initial phase 11 and considerably higher than the total heat output 22 in the balancing phase.

Fig. 4 shows the course of the steam heating 17 over time for the cooking process Fig. 3 , Here, in the initial phase 11 and in the compensation phase 12, the Dampfheizleistung 31 and the Dampfheizleistung 32 practically kept at zero until the time 53 and here at the beginning of the connection phase 13, the Dampfheizleistung 17 is increased to the Dampfheizleistung 33.

Fig. 5 shows the course of the thermal heat output 15 of the dry heat source 6. The thermal heat source 5 and the thermal heat sources 5 heat in the initial phase 11 with a thermal heat output 41, the substantially or even completely the high total time output 21 Fig. 3 equivalent. The heat radiation from the thermal heat sources 5 leads to a browning of the surface 25 of the food 4. At the time 52, the end of the initial phase 11 or tanning phase is reached. The thermal heating power 42 in the compensation phase 12 is preferably zero or has only a small value in order to effect a temperature compensation within the food. Overall, a thermal heating power 42 'can still be introduced into the cooking chamber 2 via different sources, but this is only a fraction of the high total heating power 21 in the initial phase 11.

In the cooking phase or connection phase 13, a heating power 15 is introduced via the thermal heat source 5, which is higher than the thermal heating power 42 in the compensation phase but lower than the thermal heat output in the initial phase 11.

Optionally, microwave heating power 18 can be introduced into the cooking chamber via a microwave generator. Then (cf. Fig. 4 ) reduces the introduced Dampfheizleistung 33 to a Dampfheizleistung 33 'to maintain the desired Gesamtheizleistung 23.

In the connection phase 13, a cooking chamber temperature is set via the thermal heat source 5, which is above the dew point temperature. Steam is supplied to the cooking chamber 2 via the steam source 7, the dew point temperature essentially defining the surface temperature of the food 4. As a result, in the connection phase 13, a surface temperature for the food to be cooked 4 can be specified, while the cooking space temperature is selected to be correspondingly higher. In pure steam cooking appliances, however, usually corresponds to the dew point of the cooking space temperature.

Fig. 6 shows the course of the cooking chamber temperature 70 and the setpoint temperatures or the predetermined temperatures 61 to 63 for the cooking chamber and the predetermined dew point temperatures 71, 72 and 73 during the initial phase 11, the compensation phase 12 and the connection phase 13 of the cooking process 10th

At time 51, the initial phase 11 begins and a temperature 61 is predetermined, which in the exemplary embodiment may be 220 °, for example. Even higher and lower values are possible. At time 52, the setpoint temperature for the cooking chamber is lowered from the temperature 61 to the predetermined temperature 62. The predetermined temperature 62 may correspond, for example, to the ambient temperature. While 11 is heated with maximum heating power in the initial phase, is now in the balancing phase 12 the total heating power installed in the cooking chamber is reduced as much as possible, so that the desired target temperature 62 is reached as quickly as possible. Optionally, the cooking chamber door 59 is opened or a stronger air flow through the cooking chamber 2 is performed. At time 53, the predetermined temperature 63 is specified as the setpoint temperature. Accordingly, the total heating power introduced into the cooking chamber is adjusted accordingly.

The course of the setpoint temperatures or predefined dew-point temperatures 71, 72 and 73 is for the initial phase 11, the compensation phase 12 and the connection phase 13 in FIG Fig. 6 also shown.

In the initial phase 11 and the compensation phase 12, dew point temperatures 71 and 72 are provided here, which are, for example, 0 ° or the like. Also, dew point temperatures well below 0 ° C to prevent entry of vapor during phases 11 and 12 are possible. In the initial phase 11, the food to be cooked is usually browned and the introduction of steam into the oven can be counterproductive.

At the beginning of the connection phase 13 or cooking phase 13, a dew point temperature 73 is provided, which can basically be freely selected, but on which the cooking result achieved substantially depends. The dew point temperature 73 essentially specifies the core temperature which is present at the end of the cooking process 10. If, for example, a core temperature of 65 ° is desired and a dew point temperature of 65 ° is set and maintained, the cooking product is no longer supplied with heating power via condensing steam from a surface temperature of 65 °. Therefore, the specification of a dew point temperature at the same time effectively sets a surface temperature for the food to be cooked. If no or only small amounts of microwaves are used and only a small thermal heating power is introduced, the dew point temperature at the end of the cooking process 10 corresponds to the surface temperature and essentially also the core temperature.

A separate control of the (drying) cooking chamber temperature 70 and the dew point 74 during the cooking phase 13, the desired delicacy of a piece of meat to be prepared can be adjusted, while on the set by the predetermined level 58 set higher (dry) cooking chamber temperature 70 an appealing surface of the meat piece to be prepared can be.

Fig. 6 shows the sharp increase in the room temperature 70 at the beginning of the initial phase 11 and the sharp drop in the cooking chamber temperature 70 within the compensation phase. In the cooking phase For example, control fluctuations can occur, so that the desired preset temperature 63 is maintained with slight or periodic fluctuations.

Fig. 7 shows a thin dashed line is the course of the cooking space temperature 70, wherein for the sake of clarity of the scale was chosen so that the maximum of the temperature profile of the oven temperature 70 was cut off. Plotted as a thick continuous line is the course of the surface temperature 14 of the food 4. The food starts at time 51 with a temperature 60, which may correspond, for example, the ambient temperature or the temperature in the refrigerator. The surface temperature 14 of the food 4 rises steeply in the initial phase 11 and reaches a maximum temperature 65 at about time 52. The core temperature 64 also increases with time, the pitch depending in particular on the mass and the geometrical dimensions of the item to be cooked. At time 52, the core temperature 64 is considerably lower than the maximum temperature 65 on the surface 25 of the food 4, so that there is a significant difference in temperatures, which documents the highly inhomogeneous temperature distribution within the food. After the reduction of the introduced total heat output 20 from the high total heat output 21 in the initial phase 11 to the low total heat output 22 in the compensation phase 12, the temperature 14 on the surface 25 of the food 4 reduces rapidly over time and reaches the end of the compensation phase 12 at the time 53 or a little later, a minimum 68, which is below the predetermined temperature 63 in the connection phase 13.

During the compensation phase 12, the surface temperature 14 decreases, while the core temperature 64 increases and optionally within the compensation phase 12 can reach a maximum 66. Depending on the dimensions and weight of the food and the length of the compensation phase 12, the core temperature 64 in the core region of the food 4 towards the end of the compensation phase 12 begin to decline and at the beginning of the connection phase 13 also reach a minimum 67. In the course of the compensation phase 12, the surface temperature 14 may fall below the core temperature 64, so that at time 53, for example, a temperature difference with opposite signs may result. Then, the core temperature 64 may be greater than the surface temperature 14.

In the following connection phase or cooking phase 13, a dry cooking chamber temperature 73 is set, which is higher by a predetermined amount 58 between 10 ° C and 30 ° C in particular than the predetermined dew point temperature 63. As a result, an appealing appearance of the food to be cooked 4 is achieved. In the course of the connecting phase 13 approaches the Core temperature 64 quickly the predetermined dew point temperature 73, so that during the connection phase 13 is a pronounced maturation phase.

In the control of the cooking process 10 is a control of two control circuits 19a and 19b, wherein a control circuit 19a, 19b for controlling the dry cooking space temperature 70 is provided, while the other control circuit 19b, 19a is provided for controlling or regulating the dew point. At least in the connecting phase 13, the dew point temperature is very well represented by the surface temperature 14 of the food, as shown for example by means of a psychrometric chart.

The length of the connection phase 13 can be designed according to customer requirements. Since the target core temperature has already been reached shortly after the beginning or at the beginning of the connection phase 13, the length of the ripening phase can thus be set almost as desired. By setting the temperature level above the dew point temperature, the cooking result ("English" "medium" and "welldone") can be easily selected. There is no overheating or overcooking of the food, as at the end of the initial phase, preferably no further heating energy is supplied. If necessary, the cooking chamber is actively ventilated to prevent overheating or overcooking. Steaming in the connection phase results in a pleasant surface that is neither too damp nor too dry. The higher the predetermined level, the more the meat will dry out, but if it is too low (especially less than 5 ° C), the surface may become too moist, so that the food appears cooked. By, for example, a predetermined level of 10 ° C, a pleasant surface and a pleasant consistency is achieved.

Overall, the invention provides a cooking appliance and a cooking process, with which a food can be cooked quickly and with high quality. The invention allows an advantageous automation of the cooking process. For example, if the customer enters the weight or a diameter, the good cooking result can be further improved.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

oven

3

sensor

4

be cooked

5

thermal heat source

6

Dry heat source, radiator, grill radiator

7

Steam source, steam generator

8th

microwave generator

9

parameter

10

cooking process

11

initial phase

12

balancing phase

13

Connection phase, cooking phase

14

surface temperature

15

heating capacity

16

heat radiation

17

steam heating

18

microwave heating

19

control device

20

total heating power

21

high total heat output

22

low total heat output

23

average total heat output

24

Humidity Sensor

25

surface

26

temperature sensor

27

temperature spit

28

outlet

29

inlet port

30

unit

31

steam heating

32

steam heating

33

steam heating

35

steam

36

temperature sensor

39

level

40

sensor device

41

thermal heating power

42

thermal heating power

43

thermal heating power

44

steam

45

beam direction

46

control knob

47

display

48

temperature sensor

49

sensor

51

time

52

time

53

time

54

time

55

cooling equipment

56

flap

57

Fan

58

given measure

59

door

60

temperature

61

predetermined temperature

62

predetermined temperature

63

predetermined temperature

64

core temperature

65

maximum temperature

66

maximum temperature

67

minimum temperature

68

minimum temperature

69

temperature

70

Oven temperature

71

predetermined dew point temperature

72

predetermined dew point temperature

73

predetermined dew point temperature

74

dew point temperature

100

Steam cooker

Claims (13)

Method for cooking a food item (4) in a cooking chamber (2) of a cooking appliance (1), wherein the cooking chamber (2) is heated by at least one dry heat source (6) and wherein the cooking chamber (2) via at least one steam source (7) steam (44) can be supplied and wherein a quantity of steam (35) in the cooking chamber (2) is controlled, characterized
that at least one cooking phase (13) is provided,
in which the amount of steam in the cooking chamber (2) in dependence on a for the food (4) predetermined surface temperature (73) is controlled, and
in which the cooking chamber temperature (63) is set essentially via a heating power (43) of the dry heat source (6) so that the cooking chamber temperature (63) within the cooking phase (13) is substantially higher by a predetermined amount (58) above the predetermined surface temperature (63 ) lies. Cooking method according to claim 1, characterized in that at least one sensor device (40), in particular comprising a moisture sensor (24), for detecting a surface temperature (14) of the food (4) characterizing measures is used. Cooking method according to claim 2, characterized in that at least part of the sensor device (40) is placed just below the surface (25) of the food (4). Cooking method according to claim 1, 2 or 3, characterized in that the sensor device (40) is used to determine the dew point temperature in the cooking chamber (2). Cooking method according to one of the preceding claims, characterized in that at least one temperature sensor (48) is used to determine the temperature in the cooking chamber (2). Cooking method according to one of the preceding claims, characterized in that at least one temperature spit (27) with at least one temperature sensor (26) is used to determine at least one temperature (14, 64) of the food (4). Cooking method according to one of the preceding claims, characterized in that at the temperature spit (27) a plurality of spaced-apart temperature sensors (26) are provided, of which at least one temperature signal for determining a core temperature (64) of the food (4) is used. Cooking method according to one of the preceding claims, characterized in that on the temperature spit (27) a plurality of spaced apart temperature sensors (26) are provided, of which at least one temperature signal for determining a surface temperature (14) of the food (4) characterizing measure is used. Cooking method according to one of the preceding claims, characterized in that a steam generation is reduced when the surface temperature (14) of the food (4) characterizing measure of the predetermined surface temperature (71, 72, 73) corresponds to or exceeds. Cooking method according to one of the preceding claims, characterized in that the cooking chamber (2) is vented when the surface temperature (14) of the food characterizes the measure of the predetermined surface temperature (72, 73) or exceeds. Cooking appliance (1) for cooking a food item (4) with a cooking space (2),
wherein at least one dry heat source (6) and at least one steam source (7) are provided, and wherein a quantity of steam (35) in the cooking chamber (2) is controllable, characterized
in that a first control circuit (19a) is provided for controlling the cooking chamber temperature, and in that a second control circuit (19b) for regulating the amount of steam (35) in the cooking chamber (2) in dependence on a surface temperature (14) predetermined for the food (4). is provided. Cooking appliance (1) according to the preceding claim, characterized in that the cooking space (2) is in flow communication with at least one steam source (7) and / or that at least one steam source (7 ') is arranged in the cooking space (2). Cooking appliance (1) according to one of the preceding claims, characterized in that at least one sensor device (40), in particular comprising a moisture sensor (24), for detecting a surface temperature (14) of the food (4) characterizing measure is provided.

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