EP3309460B1 - Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson - Google Patents

Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson Download PDF

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Publication number
EP3309460B1
EP3309460B1 EP17191870.9A EP17191870A EP3309460B1 EP 3309460 B1 EP3309460 B1 EP 3309460B1 EP 17191870 A EP17191870 A EP 17191870A EP 3309460 B1 EP3309460 B1 EP 3309460B1
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EP
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Prior art keywords
cooking
food
temp
temperature
characteristic
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EP17191870.9A
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German (de)
English (en)
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EP3309460A1 (fr
Inventor
Astrid HOFFMEISTER-PAUL
Thomas Metz
Stephan Lückebergfeld
Andre Peters
Stefan Homburg
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Miele und Cie KG
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Miele und Cie KG
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
    • 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 an automatic method for cooking food by means of a cooking device according to claim 1 and a cooking device for carrying out such an automatic method according to claim 9.
  • the desired cooking temperature should usually be reached right into the core of the piece of meat in order to obtain the desired cooking result.
  • the piece of meat is to be heated from the outside in such a way that the heating can spread into the interior of the piece of meat and can bring about the desired core temperature there.
  • the core temperature of the piece of meat during cooking represents an essential parameter in order to be able to carry out the cooking process or the cooking method as desired, ie to achieve the desired degree of cooking of the food in an automated manner.
  • the point or area in the interior of the food which corresponds to the center of gravity of the food is to be regarded as the core of the food.
  • thermometer In order to detect the core temperature of the food to be cooked, it is known to use a food thermometer in the form of a core spit, which the user inserts into the food, such as the piece of meat, before cooking. As a result, the temperature inside the piece of meat can be read by the user from outside the piece of meat.
  • the pamphlet DE 10 2005 057585 B3 shows, in addition to the use of a food thermometer, a heating process with two set cooking space temperatures, which are approached one after the other. Multi-phase core temperature controlled cooking processes are also in the document DE 102007040316 A1 described.
  • Another disadvantage is that in order to read the food thermometer it may be necessary to open the cooking device because the scale of the food thermometer cannot be read by the user through the glass of the cooking device. This can disrupt and prolong the cooking process due to the escaping heat.
  • a further disadvantage is that the temperature recorded by the food thermometer cannot correspond to the core temperature at all, because the core skewer was not inserted into the food by the user in such a way that the core temperature can be recorded. This can be done in that the measuring probe of the core spit is not positioned in the core of the food, but at a different point in the food. Likewise, the case can arise that the measuring sensor was positioned in a fat lens or close to a bone, so that the fat or the bone material can result in at least partial thermal shielding of the measuring sensor. This can prevent that despite the use of a food thermometer and the right one manual implementation of the cooking process still cannot achieve the desired cooking result.
  • the disadvantage here is that in this case, too, the temperature measuring probe has to be inserted into the food by the user, so that the disadvantages described above, such as inadequate positioning of the measuring probe of the core spit in relation to the core of the food, are avoided EP 2 537 418 A1 cannot be overcome.
  • One parameter of the item to be cooked is, for example, the mass of the item to be cooked.
  • the user has to enter the mass of the food to be cooked on the cooking appliance.
  • the cooking time as a whole or individual cooking steps of the cooking process are then calculated by the cooking appliance on the basis of the mass and carried out in a correspondingly controlled manner. In this way, a food thermometer can be dispensed with and the disadvantages associated with it, as described above, can be avoided.
  • This type of cooking process control is based on the knowledge that the degree of cooking of a product to be cooked, such as meat, for given cooking conditions such as temperature, time and humidity, is particularly dependent on the mass of the product to be cooked. Under the same cooking conditions, a heavier piece of meat needs a longer time than a lighter piece of meat to achieve the same desired result To achieve degree of doneness. This is due to the fact that a larger mass of food to be heated counteracts the rise or fall in the temperature in the cooking space more than a smaller mass. This means that, given the same cooking conditions, it takes longer to heat the larger mass to the desired degree of cooking than the lighter mass. If the mass of the food currently to be cooked is known, for example through input by the user, the duration of the individual cooking steps can be made longer or shorter by the cooking device.
  • the disadvantage here is that the implementation of the cooking program and the achievement of the desired cooking result depend crucially on the setting of the mass of the food to be cooked. If the user makes incorrect or inaccurate entries, e.g. due to typing errors when entering or reading the label of the packaged food, this can have a negative effect on the cooking result, even if there are slight deviations from the actual mass of the food to be grilled. If the mass of the food is not known at all or the label of the food is no longer available or illegible, the user has to determine the mass of the food, for example using a scale, which can represent an additional effort, but is mandatory for using such a product Cooking device is required. If the mass of the food to be cooked is estimated instead, there may be very large deviations from the desired cooking result if the estimate is incorrect.
  • the pamphlet EP 2 098 788 A2 shows a method for carrying out a cooking process as a function of the determined energy input, but this method also requires the determination of the caliber or the mass of the food to be cooked.
  • One object of the present invention is to provide an automatic method for cooking food by means of a cooking device of the type described at the outset, so that the desired cooking result can be achieved more easily and or more reliably and / or faster than previously known in an automated manner.
  • this should be able to be achieved more comfortably for the user, in particular without his or her involvement, e.g. through inputs and / or through the use of a food thermometer, which the user has to insert into the food and remove.
  • the present invention thus relates to an automatic method for cooking food such as meat by means of a cooking device such as an oven, a steam cooker or a combination device comprising an oven and steam cooker with at least the steps of claim 1.
  • the present invention is based on the knowledge that a purely time-dependent control of a cooking process can lead to different cooking results, because an exclusive time setting cannot ensure that the predetermined target cooking space temperature of the cooking space is even reached during a cooking step. It is thus possible to switch to a further cooking step, although the predetermined target cooking space temperature of the cooking space has not yet been reached. Furthermore, it can happen that the predetermined target cooking space temperature of the cooking space has been reached, but is not maintained long enough because the system switches to a further cooking step too quickly.
  • the predetermined target cooking space temperature of the cooking space is exactly reached and should then be switched to a further cooking step immediately, the predetermined target cooking space temperature of the cooking space will be reached, but the cooking process will continue, because the predetermined time of the current cooking step has not yet expired. This can also lead to different and / or undesirable cooking results. Furthermore, this can unnecessarily lengthen the cooking process.
  • the cooking process or at least a single cooking step of a cooking process is not controlled or regulated as a function of time but rather as a function of temperature, so that when a predetermined target oven temperature is reached, this can be automatically maintained for a predetermined period of time. This can ensure that the cooking can be carried out at the predetermined cooking space temperature for the predetermined period of time.
  • the next cooking step can be automatically switched over immediately. This can ensure that the predetermined cooking space temperature is really achieved but is not kept unnecessarily long in order not to prolong the cooking process.
  • the present invention is based on the knowledge that the set cooking space temperature of the cooking space can be specified via known relationships between the temperature of the cooking space and the core temperature of the food to be cooked in such a way that a desired core temperature of the food can be reached within a certain time . Therefore, according to the invention, the core temperature of the food to be cooked can be inferred indirectly by detecting the actual cooking space temperature of the cooking space.
  • the individual cooking steps of the cooking process can be operated with different cooking settings within certain limits regardless of the size and / or shape of the food to be cooked. This can lead to the desired cooking results more reliably than previously known. At the same time, this can be achieved in a reproducible manner. This can also shorten the duration of the cooking process.
  • a cooking characteristic is understood to be a property of the item to be cooked which can describe it in a reproducible and measurable manner with regard to its cooking properties. This can be, for example, the mass of the product to be cooked.
  • the cooking device is operated by means of the second and / or third cooking setting depending on the first cooking characteristic of the food, the humidity of the second cooking setting and / or the humidity of the third cooking setting being set depending on the first cooking characteristic of the food.
  • the mass of the food to be cooked according to the invention does not have to correspond to its actual mass, which would result from weighing. Rather, the mass determined according to the invention can carry the information about the shape of the food, which has an effect on the period of time when the food has reached the desired core temperature. Since this is much more important in cooking than the actual mass of the food, the mass determined according to the invention can be much more meaningful for the control and regulation of the following cooking steps than the actual mass of the food that can be determined by weighing.
  • the mass can be used as a multiplier for calculating, for example, a time required for cooking in a subsequent cooking step.
  • a stored table of values can also be used in order to determine, for example, the required duration of a subsequent cooking step from the specific mass value of the food to be cooked.
  • the slope of a temperature rise curve of the cooking space can be used as the cooking characteristic.
  • This information can be more complex to calculate and / or process, but this more complex information can be used for more complex controls of the cooking process, which offer greater accuracy of the cooking process and the desired cooking result can.
  • the temperature rise can be determined from two actual cooking space temperature values and the respective times during the first cooking setting or the resulting temperature and time differences. The actual cooking chamber temperature values or times should be as far apart as possible in order to reduce the influence of measurement inaccuracies.
  • subsequent cooking steps can be controlled or regulated as a function of the cooking characteristics of the food to be cooked.
  • the duration and / or the temperature and / or the humidity of a subsequent cooking step can be controlled or regulated as a function of the cooking characteristics.
  • a heavier item to be cooked can be cooked at a higher temperature and / or with a higher moisture content than a item to be cooked with a lower weight, in order to achieve the same desired cooking result in the same period of time.
  • an automatic determination of a cooking characteristic a more precise and more individual specification of a parameter for the following cooking steps can take place than by means of a manual specification by the user.
  • an automatic determination e.g. of the mass of the food to be cooked, can be carried out more precisely and / or more simply and / or more reliably than by manual input by the user.
  • an automatic generation of the cooking characteristics of the present cooking product can be carried out automatically again and individually for each cooking process and the respective cooking product, so that the valid cooking characteristic can always be used.
  • a further, preferably second cooking step with a further, preferably second cooking setting can also be carried out with the advantages according to the invention.
  • Switching to a subsequent, preferably third, cooking setting can also take place as described above.
  • further data can be recorded for the inventive creation of a further, preferably second, cooking characteristic.
  • a second cooking characteristic can be determined.
  • measurement inaccuracies that were included in the determination of a cooking characteristic can be compensated for by comparing it with the other cooking characteristic as a reference measurement.
  • the first cooking characteristic of the present cooking product can be validated by the second cooking characteristic of the same cooking product.
  • a heating process of the cooking appliance can be described by the first cooking characteristic and a cooling process can be described by the second cooking characteristic, so that via the resulting cooking characteristics of both types of temperature changes can be described equally.
  • the following cooking steps can be controlled or regulated on the basis of a single resulting cooking characteristic, which can increase the reliability of the cooking characteristic and at the same time make it easy to use.
  • the cooking device is operated by means of the second and / or the third cooking setting depending on the first cooking characteristic of the food to be cooked, the second cooking characteristic of the food to be cooked and / or the resulting cooking characteristic of the food to be cooked.
  • a cooking characteristic created individually for the food to be cooked can be used to control the cooking process or individual cooking steps of the cooking process. This allows the cooking appliance to be automatically adjusted to the food to be cooked in order to achieve an optimal cooking result.
  • Several cooking characteristics can also be combined with one another or used as an alternative to one another.
  • the target oven temperature of the second cooking setting and / or the third cooking setting and / or the duration of the second cooking setting and / or the third cooking setting and / or the humidity of the second cooking setting and / or the third Cooking setting set as a function of the first cooking characteristic of the food, the second cooking characteristic of the food and / or the resulting cooking characteristic of the food.
  • the cooking process or individual cooking steps of the cooking process can be controlled in order to automatically and individually achieve the desired degree of cooking for the respective food by means of the level and / or duration of the temperature exposure.
  • the first cooking characteristic of the product to be cooked, the second cooking characteristic of the product to be cooked and / or the resulting cooking characteristic of the product to be cooked is a mass of the product to be cooked.
  • this mass has been determined individually for the respective food to be cooked, this mass not being the weighed mass of the food to be cooked but at the same time contains information that characterizes the shape of the food. This makes it possible to sufficiently characterize the food to be cooked with the individually determined mass of the food as a single parameter or with a single value in order to be able to control the cooking process or individual cooking steps of the cooking process according to the invention.
  • the present invention also relates to a cooking device for performing an automatic method for cooking food as described above with a cooking space for receiving food, a temperature sensor which is designed and arranged to detect an actual cooking space temperature of the cooking space, and a control unit , which is designed to be able to carry out a method for cooking food as described above.
  • a cooking device such as, for example, an oven, a steam cooker or a combination device comprising an oven and a steam cooker.
  • the temperature sensor is a platinum measuring resistor, in particular a PT1000 measuring resistor. It is advantageous here that platinum measuring resistors have only small limit deviations, so that they can usually be exchanged without recalibration. This can simplify its replacement in the event of a defect or failure of the temperature sensor.
  • Fig. 1 shows a schematic perspective illustration of a cooking device 1 for carrying out a cooking method according to the invention.
  • the cooking device 1 is a combination device 1 comprising an oven and a steam cooker.
  • the combination device 1 has a housing 10, on the front of which a plurality of control elements 11 are provided in the form of rotary knobs, via which, for example, the temperature and the duration of a cooking process can be set. Furthermore, an automatic cooking program can be set via the operating elements 11.
  • a cooking space 12 which has a food receptacle 13 in the form of a grate 13.
  • a food 2 is arranged in the form of a piece of meat 2, which is to be cooked.
  • a temperature sensor 14 in the form of a PT1000 measuring resistor 14 is also arranged within the cooking chamber 12 in such a way that the PT1000 measuring resistor 14 can detect the temperature in the cooking chamber 14.
  • the combination device 1 also has a control unit 15 in its interior, which controls the combination device 1 in general and, for this purpose, is connected in a signal-transmitting manner to the operating elements 11 and the PT1000 measuring resistor 14.
  • the piece of meat 2 in the cooking space 12 can basically be cooked as follows, see also the flow diagram of an automatic cooking method according to the invention in FIG Fig. 2 :
  • a first step 100 the combination device 1 is operated in a first cooking setting with a first desired cooking space temperature Temp-Desired-1 as the first cooking step of a cooking process.
  • the first set cooking space temperature Temp-Set-1 in this exemplary embodiment is a temperature of 224 ° C. at which the piece of meat 2 is to be grilled in the cooking space 12.
  • the first cooking step represents heating up the cooking space 12.
  • a first actual cooking space temperature Temp-Act-1 of the cooking space 12 is recorded.
  • the first actual cooking space temperature Temp-Act-1 and the first setpoint cooking space temperature Temp-Set-1 are compared with one another. This happens continuously until the first set cooking space temperature Temp-Set-1 is reached by the first actual cooking space temperature Temp-Act-1.
  • a fourth step 400 a second cooking step of the cooking process is started immediately in that the combination device 1 is operated by means of a second cooking setting with a second set cooking space temperature Temp-Set-2.
  • the second set cooking space temperature Temp-Set-2 is 118 ° C., so that the second cooking step represents cooling of the cooking space 12.
  • the first cooking step is carried out in a temperature-controlled manner, so that, according to the invention, when the first predetermined set cooking space temperature Temp-Set-1 is reached, the goal of the first cooking step is not reached after a predetermined period of time has elapsed and the second cooking step is switched to.
  • a first cooking characteristic of the piece of meat 2 is additionally determined from the duration of the first cooking step and / or two first actual cooking space temperatures Temp-Act-1 recorded during the first cooking step.
  • the times and the first actual cooking space temperatures Temp-Act-1 at the beginning of the first cooking step and when the first set cooking space temperature Temp-Set-2 is reached are used in order to keep the effects of measurement inaccuracies as low as possible.
  • the mass of the piece of meat 2 is calculated as the cooking characteristic and is initially stored for later use.
  • a second actual cooking space temperature Temp-Actual-2 of the cooking space 12 is determined during the second cooking step and compared in a seventh step 700 with the second target cooking space temperature Temp-Soll-2. If it is recognized that the second actual cooking space temperature Temp-Act-2 has reached the second set cooking space temperature Temp-Set-2, a third cooking setting is started immediately in an eighth step 800.
  • the third cooking setting is operated according to the invention as a function of the mass of the piece of meat 2 as the first cooking characteristic of the piece of meat 2, which was determined as described above during the first cooking step.
  • the temperature and the humidity of the cooking space 12 can be specified as a function of the mass of the piece of meat 2.
  • the duration of the further cooking step could also be specified as a function of the mass of the piece of meat 2, in addition or as an alternative. This also applies to the second cooking step.
  • a resulting cooking characteristic of the piece of meat 2 is determined from the first cooking characteristic of the first cooking setting and the second cooking characteristic of the second cooking setting.
  • an average value of the two cooking characteristics or masses can be determined, which can reflect both the behavior of the piece of meat 2 to be cooked when it is heated in the first cooking step and when it is cooled in the second cooking step.
  • the cooking behavior of the piece of meat 2 both during heating and cooling can be described by means of a single value of the mass and can be used for further cooking steps such as the third cooking step.
  • Fig. 3 shows the progression of the cooking space temperature GT1-GT4 of four differently heavy items to be cooked 2 over time in a conventional time-controlled cooking process.
  • the actually weighed masses of the pieces of meat are 2,500g, 1,000g, 1,500g and 2,000g.
  • a grilling step of the piece of meat 2 is carried out in each case as the first cooking step.
  • the combination device 1 is initially preheated to a temperature of approx. 175 ° C. for 10 minutes up to a first point in time T1. Since there is no piece of meat 2 in the cooking space 12, the curves for the cooking space temperature GT1-GT4 are identical up to the first point in time T1.
  • the piece of meat 2 is then placed on the grate 13.
  • the course of the cooking space temperature GT1-GT4 goes down significantly because, on the one hand, heat can escape to the outside from the cooking space 12.
  • the piece of meat 2 has a significantly lower temperature than the cooking space 12, so that the piece of meat 2 cools the cooking space 12 or absorbs heat from the cooking space 12.
  • the course of the cooking space temperature GT1-GT4 increases again, the increase now being less than before because the piece of meat 2 has to be heated.
  • the different masses of the four pieces of meat 2 have an effect on the progression of the cooking space temperature GT1-GT4.
  • the two curves of the cooking space temperature GT1, GT2 each reach a maximum temperature of approximately 225 ° C. at the second point in time T2 after 20 minutes.
  • the two curves of the cooking space temperature GT3, GT4 only reach approx. 215 ° C. at the same point in time T2.
  • the cooking step of grilling the pieces of meat 2 is completed and these can now cool down until they each reach approx. 80 ° C.
  • the curves of the cooking space temperature GT1-GT4 decrease accordingly. This shows a very clear difference in the progression of the cooking space temperature GT1-GT4, since the heaviest piece of meat 2, which was heated the least and is therefore still the coldest, reaches this temperature significantly earlier than the other lighter pieces of meat 2.
  • the mass of the pieces of meat 2 thus has an effect on the maximum cooking space temperature that can be achieved and thus also correspondingly on the maximum core temperature of the pieces of meat 2 that can be achieved. More precisely, the rise in the cooking space temperature GT1-GT4 is inversely proportional to the mass of the pieces of meat 2.
  • Fig. 4 shows the curves of the cooking space temperature GT2, GT4 and the core temperature KT2, KT4 of two different heavy items to be cooked 2 over time in a temperature-controlled automatic cooking process according to the invention.
  • the cooking space 12 is not preheated.
  • the cooking space temperatures GT2, GT4 are therefore initially around 25 ° C (cooking space temperature GT4) or just below 30 ° C (cooking space temperature GT2).
  • the first cooking step of grilling begins with the respective piece of meat 2 in the cooking space 12, so that the cooking space 12 does not have to be opened during the cooking process.
  • the initial core temperatures are approx. 10 ° C (core temperature KT2) and approx. 12 ° C (core temperature KT4).
  • the two curves of the cooking space temperature GT2, GT4 show that in this case too the cooking space temperature GT2 of the lighter piece of meat 2 rises faster than the cooking space temperature GT4 of the heavier piece of meat 2.
  • the cooking step does not run in a time-controlled manner until the first point in time T1, but is controlled as a function of the temperature
  • the cooking space temperature GT2, GT4 increases in each case until the first target cooking space temperature Temp-Soll-1 of 224 ° C. is reached.
  • the first point in time T1 occurs after about 20 minutes earlier than in the case of the heavier piece of meat 2 after about 25 minutes.
  • the second cooking step of cooling is started.
  • the cooking space temperature GT2, GT4 is steeper, the greater the mass of the piece of meat 2.
  • This second cooking step is completed when the second target cooking space temperature Temp-Soll-2 of the cooking space of 118 ° C has been reached. This is the case in each case at the second point in time T2, this second point in time T2 approximately coinciding for both curves of the cooking space temperature GT2, GT4.
  • Further cooking steps can then be carried out, in which the cooking can take place taking into account the respective mass of the piece of meat 2 determined from the measured curves of the cooking space temperature GT2, GT4.
  • the temperature of the cooking space 12 and / or the humidity of the cooking space 12 can be set as a function of the specific mass of the piece of meat 2.
  • the core temperature KT2 of the lighter piece of meat 2 rises faster than the core temperature KT4 of the heavier piece of meat 2.
  • the core temperatures KT2, KT4 are equal over the longer duration of the cooking process or the following cooking steps.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
  • Baking, Grill, Roasting (AREA)

Claims (9)

  1. Procédé de cuisson automatique d'aliments à cuire (2) au moyen d'un appareil de cuisson (1), comportant au moins les étapes :
    de fonctionnement (100) de l'appareil de cuisson (1) au moyen d'un premier réglage de cuisson avec au moins une première température de consigne de chambre de cuisson (Temp-SolI-1), d'enregistrement (200) d'une première température réelle de chambre de cuisson (Temp-lst-1) d'une chambre de cuisson (12) de l'appareil de cuisson (1), de comparaison (300) de la première température réelle de chambre de cuisson (Temp-lst-1) avec la première température de consigne de chambre de cuisson (Temp-SolI-1),
    et
    dans le cas dans lequel la première température de consigne de chambre de cuisson (Temp-SolI-1) atteint la première température réelle de chambre de cuisson (Temp-Ist-1),
    un fonctionnement différé ou immédiat (400) de l'appareil de cuisson (1) a lieu au moyen d'un deuxième réglage de cuisson avec au moins une seconde température de consigne de chambre de cuisson (Temp-SolI-2),
    caractérisé par
    au moins une étape supplémentaire de détermination (500) d'une première caractéristique de cuisson de l'aliment à cuire (2) à partir de la durée nécessaire pour atteindre la première température de consigne de chambre de cuisson (Temp-SolI-1)
    et/ou
    au moins deux premières températures réelles de chambre de cuisson (Temp-Ist-1) enregistrées pendant le premier réglage de cuisson,
    le fonctionnement (400 ; 800) de l'appareil de cuisson (1) ayant lieu au moyen d'un deuxième et/ou d'un troisième réglage de cuisson en fonction de la première caractéristique de cuisson de l'aliment à cuire (2),
    l'humidité du deuxième réglage de cuisson et/ou l'humidité du troisième réglage de cuisson étant réglée en fonction de la première caractéristique de cuisson de l'aliment à cuire (2).
  2. Procédé selon la revendication 1, comportant au moins les étapes supplémentaires :
    d'enregistrement (600) d'une seconde température réelle de chambre de cuisson (Temp-Ist-2) de la chambre de cuisson (12) de l'appareil de cuisson (1),
    de comparaison (700) de la seconde température réelle de chambre de cuisson (Temp-Ist-2) avec la seconde température de consigne de chambre de cuisson (Temp-SolI-2), et, dans le cas dans lequel la seconde température de consigne de chambre de cuisson (Temp-Soll-2) atteint la seconde température réelle de chambre de cuisson (Temp-Ist-2), de fonctionnement différé ou immédiat (800) de l'appareil de cuisson (1) au moyen d'un troisième réglage de cuisson.
  3. Procédé selon la revendication 2, comportant au moins l'étape supplémentaire :
    de détermination (900) d'une seconde caractéristique de cuisson de l'aliment à cuire (2) à partir de la durée du deuxième réglage de cuisson et/ou d'au moins deux secondes températures réelles de chambre de cuisson (Temp-Ist-2) enregistrées pendant le deuxième réglage de cuisson.
  4. Procédé selon la revendication 3, comportant au moins l'étape supplémentaire :
    de détermination (1000) d'une caractéristique de cuisson de l'aliment à cuire (2) résultante à partir de la première caractéristique de cuisson du premier réglage de cuisson et de la seconde caractéristique de cuisson du deuxième réglage de cuisson.
  5. Procédé selon l'une des revendications 1 à 4,
    dans lequel le fonctionnement (400 ; 800) de l'appareil de cuisson (1) a lieu au moyen du deuxième et/ou du troisième réglage de cuisson en fonction de la seconde caractéristique de cuisson de l'aliment à cuire (2) et/ou de la caractéristique de cuisson de l'aliment à cuire (2) résultante.
  6. Procédé selon la revendication 5,
    dans lequel la température de consigne de chambre de cuisson (Temp-Soll-2) du deuxième réglage de cuisson et/ou du troisième réglage de cuisson et/ou la durée du deuxième réglage de cuisson et/ou du troisième réglage de cuisson et/ou l'humidité du deuxième réglage de cuisson et/ou du troisième réglage de cuisson est réglée en fonction de la première caractéristique de cuisson de l'aliment à cuire (2), de la seconde caractéristique de cuisson de l'aliment à cuire (2) et/ou de la caractéristique de cuisson de l'aliment à cuire (2) résultante.
  7. Procédé selon l'une des revendications 1 à 6,
    dans lequel la première caractéristique de cuisson de l'aliment à cuire (2), la seconde caractéristique de cuisson de l'aliment à cuire (2) et/ou la caractéristique de cuisson de l'aliment à cuire (2) résultante est le poids de l'aliment à cuire (2).
  8. Appareil de cuisson (1) permettant de mettre en œuvre un procédé de cuisson d'aliments à cuire (2) selon l'une des revendications 1 à 7, comportant
    une chambre de cuisson (12) pour recevoir un aliment à cuire (2),
    un capteur de température (14) qui est conçu et agencé pour enregistrer une température réelle de chambre de cuisson (Temp-Ist-1, Temp-Ist-2) de la chambre de cuisson (12), et une unité de commande (15) qui est conçue pour pouvoir exécuter un procédé de cuisson automatique d'aliments à cuire (2) selon l'une des revendications 1 à 7.
  9. Appareil de cuisson (1) selon la revendication 8,
    dans lequel le capteur de température (14) est une résistance de mesure en platine (14), en particulier une résistance de mesure PT1000 (14).
EP17191870.9A 2016-10-12 2017-09-19 Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson Active EP3309460B1 (fr)

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DE102016119420.4A DE102016119420A1 (de) 2016-10-12 2016-10-12 Automatisches Verfahren zum Garen von Gargut mittels eines Gargerätes

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005057585B3 (de) * 2005-11-30 2007-03-08 Miele & Cie. Kg Garverfahren

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102006014515A1 (de) * 2006-03-24 2007-09-27 E.G.O. Elektro-Gerätebau GmbH Verfahren zur Überwachung bzw. Steuerung oder Regelung eines geschlossenen Elektrowärmegerätes
DE102007040316A1 (de) * 2007-08-24 2009-02-26 Rational Ag Verfahren zur Anzeige einer Restgarzeit
DE102008012190A1 (de) * 2008-03-03 2009-09-10 Rational Ag Verfahren zum Führen eines Garprozesses und Gargerät hierfür
CH702581B1 (de) 2011-06-21 2019-09-13 V Zug Ag Verfahren zum Garen eines Garguts mittels Dampf.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005057585B3 (de) * 2005-11-30 2007-03-08 Miele & Cie. Kg Garverfahren

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EP3309460A1 (fr) 2018-04-18

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