EP3686495B1 - Four doté d'une fonction sous-vide et procédé associé - Google Patents

Four doté d'une fonction sous-vide et procédé associé Download PDF

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Publication number
EP3686495B1
EP3686495B1 EP19219718.4A EP19219718A EP3686495B1 EP 3686495 B1 EP3686495 B1 EP 3686495B1 EP 19219718 A EP19219718 A EP 19219718A EP 3686495 B1 EP3686495 B1 EP 3686495B1
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EP
European Patent Office
Prior art keywords
cooking
temperature
water
control unit
heater
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EP19219718.4A
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German (de)
English (en)
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EP3686495A1 (fr
Inventor
Yunus Emre KAHVECIOGLU
Rustem Asik
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.)
Vestel Beyaz Esya Sanayi ve Ticaret AS
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Vestel Beyaz Esya Sanayi ve Ticaret AS
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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
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Definitions

  • the present invention relates to an oven with a cooking function called sous-vide in which foods are cooked in water at a constant temperature under vacuum, and an operation method for said oven.
  • Cooking technique in water at a constant temperature under vacuum is such a cooking technique that relies on immersing any food inside a vacuum bag in water which is under precise temperature control.
  • food to be cooked is initially packed under vacuum inside a vacuum bag. Then, the food inside the vacuum bag is placed in a water-filled chamber, and the water is heated.
  • Temperature of water and cooking time are determined according to food type and cooking level desired. Said temperature is generally selected with a 0.1-1 °C of precision, and water is kept constant at the selected temperature with the same precision. Further, it is also important that the temperature is homogenously close throughout the water with the same precision.
  • the sous-vide cooking technique all parts of the food can be cooked homogenously, and cooking level of the food does not change with each cooking cycle since the cooking temperature is constant. Moreover, even though the food is cooked for a long time, there is no risk for food to burn or char as the temperature that the food contact does not increase continuously. In the sous-vide technique, there is no decrease in nutritional value of foods during cooking because cooking temperatures are lower than that of the conventional cooking methods, and the food does not dry as it is kept in a bag and cooked at low temperatures.
  • sous-vide devices are used to cook food, which is packed under vacuum, in water that is kept at a constant temperature by means of sous-vide technique.
  • Such devices comprise a chamber and make temperature of the water placed in the chamber reach the desired level to keep it constant for the desired period of time. Some of these devices stir the water at the same time, enabling temperature of water to be homogenous inside a vessel.
  • necessity of using sous-vide devices for implementing the abovementioned cooking technique causes additional costs and occupies space for home-use purposes.
  • a cooking device comprising a probe to detect soup food accommodated in a vessel in the cooking device and food which is subjected to vacuum packaging and then placed and boiled in water very well. Thanks to the probe in connection with a signal line of the cooking device electrically, the working state of the cooking device is controlled very well, cooking requirements for food in different states are met, and the cooking device is simple in structure, convenient to operate, simple and easy.
  • the probe is fixed on the vessel by means of a bracket.
  • probe fixation is focused and details about how cooking of a food in a vacuumed packed provided in a water is ensured is not disclosed.
  • An object of the present invention is to provide an oven with a cooking function called sous-vide in which foods are cooked in water at a constant temperature under vacuum, and an operation method for said oven.
  • Another object of the present invention is to provide an oven which minimises necessity of an external device to cook foods in water at constant temperature under vacuum, and an operation method for said oven.
  • a further object of the present invention is to provide an easy-to-use, practical and reliable oven, and an operation method for said oven.
  • Cooking technique in water at a constant temperature under vacuum is such a cooking technique that relies on immersing any food inside a vacuum bag in water which is under precise temperature control.
  • sous-vide devices are used to cook food, which is packed under vacuum, in water that is kept at a constant temperature by means of sous-vide technique.
  • Such devices comprise a chamber and make temperature of the water placed in the chamber reach the desired level to keep it constant for the desired period of time. Some of these devices stir the water at the same time, enabling temperature of water to be homogenous inside a vessel.
  • necessity of using sous-vide devices for implementing the abovementioned cooking technique causes additional costs and occupies space for home-use purposes. Therefore, with the present invention, there are provided an oven with a cooking function called sous-vide, and an operation method for said oven.
  • the oven comprises at least one body (1) having at least one cooking chamber (1a) in which cooking process is performed, and at least a first opening (1b) for access into the cooking chamber (1a) and preferably located on a front surface thereof; at least one door (2) which is located on the first opening (1b) and controls access into the cooking chamber (1a) upon being brought into an opened-closed position; at least one control panel (3) for controlling and monitoring the functions of the oven by a user, having at least one display (4) and preferably located at the front surface of the body (1), wherein the oven further comprises:
  • vacuumed food and a sufficient amount of water for the food are placed in the cooking vessel (9) by the user, and the cooking vessel (9) is positioned on the cooking surface (5). Then, the user chooses the data concerning type of the food to be cooked, weight of the food and desired cooking level by means of the control panel (3). According to the data received from the control panel (3), the control unit enables the data concerning cooking temperature (T) and time, which are to be implemented, to be displayed to the user by means of the display (4). The user is able to change the displayed temperature and time values manually by means of the control panel (3) or initiate the cooking process with displayed values.
  • the control unit controls the heat transmitted to the heater (6) according to data received from the control panel (3) and the temperature sensor.
  • data received from the temperature sensor temperature of water inside the cooking vessel (9) is monitored, and the control unit controls power of the heater (6) throughout the cooking process according to said data in order to keep temperature chosen for the cooking process constant precisely.
  • the cooking surface (5) transmits the heat from the heater (6) directly to the cooking vessel (9) which contacts the cooking surface (5) and is placed thereon; therefore, the water in the cooking vessel (9) is heated rapidly while the cooking chamber (1a) is almost never heated.
  • the oven comprises at least one weight sensor (7) which is located at a lower part of the cooking surface (5) and measures the weight on the cooking surface (5) so as to detect whether a cooking vessel (9) is placed on the cooking surface (5) and whether the cooking vessel (9) is filled or not.
  • the control unit can verify amount of food and water in the cooking vessel (9) according to the data received from the weight sensor (7).
  • the cooking surface (5) may be made of stainless sheet, thermally conductive plastics (TCP) material, ceramic or a composite material in which these materials are used together.
  • the cooking surface (5) is preferably made of a hydrophobic material or covered by a material with hydrophobic feature. In said embodiment, in case water is spilled during placement or removal of the cooking vessel (9) by the user, water is easily removed from the cooking surface (5).
  • the cooking surface (5) comprises recesses and protrusions that increase thermal conduction of the cooking surface (5).
  • base of the cooking vessel (9) placed onto the cooking surface (5), which contacts the cooking surface (5) has a form that is exactly opposite to the recesses and protrusions comprised by the cooking surface (5) (i.e. having a form that exactly corresponds to the cooking surface (5)).
  • surface area of the cooking surface (5) and the cooking vessel (9) in contact with each other and accordingly the thermal conduction are increased.
  • the temperature sensor is a cable temperature sensor with one end thereof suitable for being connected to a temperature sensor connection housing (not shown in the figures) provided at the cooking chamber (1a), the other end thereof suitable for being positioned to contact water inside the cooking vessel (9) and measure the temperature of the water.
  • the temperature sensor is such a temperature sensor that measures wirelessly, such as infrared, laser or the like.
  • the temperature sensor is such a temperature sensor which is used in existing ovens and designed to measure central temperature of meat (meat probe).
  • the oven comprises at least one transmission line (not shown in the figures), at least a first end of which is in connection with a water installation, at least a second end of which is suitable for being placed in the cooking vessel (9) by the user, wherein the transmission line enables water from the water installation to be transmitted into the cooking vessel (9).
  • the user places the cooking vessel (9) onto the cooking surface (5) and directs the second end of the transmission line into the cooking vessel (9).
  • the weight sensor (7) detects placement of the vessel, and provides water transmission into the cooking vessel (9) by means of the transmission line.
  • the oven comprises at least one water tank (not shown in the figures).
  • the first end of the transmission line is connected to the water tank and transmits the water received from the water tank to the cooking vessel (9).
  • the weight sensor (7) measures the amount of water, and water filling process is finished after water reaches a sufficient level.
  • the cooking vessel (9) may be any kind of cooking vessel, it may also be a cooking vessel (9) developed for use in said oven.
  • the cooking vessel (9) comprises therein at least one stirrer (11) which is preferably located at a lower part of the cooking vessel (9) and has at least one fan (8) and at least one movement mechanism (not shown in the figures) for moving the fan (8).
  • the stirrer (11) is operated during cooking process, making temperature distribution more homogenous inside the water.
  • water inside the cooking vessel (9) moves with the rotation of the fan (8), thereby stirring the water inside the cooking vessel (9).
  • the oven according to the invention preferably comprises at least one trigger unit (not shown in the figures) located on the cooking surface (5) on which the cooking vessel (9) is placed, and a motor (not shown in the figures) preferably in connection with the trigger unit, wherein when the cooking vessel (9) is positioned on the cooking surface (5), connection between the trigger unit and the movement mechanism is provided and the trigger unit transmits the movement of the motor to the movement mechanism to rotate the fan (8).
  • the oven comprises a magnetic trigger unit (not shown in the figures) having at least one pair of electromagnets which comprises at least a first electromagnet and at least a second electromagnet which are provided at a lower part of the cooking surface (5), can be turned on and off by the control unit, and are located oppositely.
  • a "magnetic stirring bar" with N and S poles which is affected by a magnetic field change and moves accordingly, is placed at the water inside the cooking vessel (9) placed on the cooking surface (5), and when the magnetic trigger unit is activated, opposed poles of the first electromagnet and the second electromagnet are changed continuously as N-S and S-N.
  • the magnetic stirring bar starts to rotate around its own axis. Movement of the magnetic stirring bar inside water stirs the water and minimises temperature differences inside the water.
  • the cooking surface (5) is circular and is able to rotate around its own axis.
  • the oven comprises at least a second movement mechanism (not shown in the figures) which provides movement of the cooking surface (5).
  • the second movement mechanism is controlled by the control unit and enables the cooking vessel (9) on the cooking surface (5) to rotate around its own axis together with the cooking surface (5) during the cooking process. With said movement, water inside the cooking vessel (9) is stirred much better and heated more homogenously.
  • the cooking surface (5) can rotate around its own axis at different speeds in the clockwise or anti-clockwise direction; and an efficient stirring process is provided by triggering the directions and speeds of rotation with different arrangements.
  • a force applied to water particles is from the centre towards outside of the circle, and when the rotation movement is provided at a varying angular speed, the force can be applied to the water particles at the movement axis, as well.
  • This enables water to be stirred and shaken better in the cooking vessel (9).
  • the cooking surface (5) can be rotated around its own axis in different directions at varying speeds and accelerations.
  • the second movement mechanism enables the cooking surface (5) to move in three directions at horizontal and vertical axes. Therefore, during cooking, the cooking vessel (9) on the cooking surface (5) can move together with the cooking surface (5) horizontally at X and Y axes, and vertically at Z axis.
  • the movement performed in three directions may be at different and varying speeds or accelerations for each direction, and the movement in these directions can be performed with different operating periods.
  • the heater (6) is an induction heater, wherein in said embodiment the cooking surface (5) is made of a metal which can be heated with induction.
  • the base surface (1c) is made of a metal which can be heated with induction and that the inner surfaces of the cooking chamber (1a) except the base surface (1c) are made of a metal which is not affected by induction, the cooking surface (5) and the base surface (1c) are provided as a monolithic structure.
  • the oven comprises at least one thickness sensor (not shown in the figures) for measuring thickness of food inside the cooking vessel by an optical or mechanical method.
  • the user initially places the food to be cooked in the cooking vessel (9) and the cooking chamber (1a), and operates the thickness sensor.
  • the thickness sensor can measure the thickness of the food to be cooked and notify the user or determine time and temperature information for the cooking process to be implemented by taking the thickness data into account.
  • the oven further comprises at least one camera which is in connection with the control unit and enables the food inside the cooking vessel (9) which is placed onto the cooking surface (5) to be displayed.
  • the control unit is able to determine type of the food to be cooked with reference to an image taken by the camera and is able to take the food type information into account when determining time and temperature of the cooking process.
  • the operation method according to the invention for use in oven of the present invention comprises the steps of:
  • the operation method may also comprise the steps of:
  • the temperature-time curve of the water inside the cooking vessel (9) during heating process is illustrated in figure 6 .
  • the control unit operates the heater (6), the heater (6) starts to operate at a high power, and heats the water up to a first temperature (T1) which is below the cooking temperature (T).
  • T1 first temperature
  • T1 second temperature
  • T2 second temperature
  • the control unit operates the heater (6) again at a low power. Measured temperature of water initially decreases below the third temperature (T3) value some more, and then starts to increase again. When the cooking temperature (T) is achieved, the heater (6) is turned off again and the cooking cycle is continued. Thus, the cooking process is performed such that temperature of water is always kept close to the cooking temperature (T) within the threshold range.
  • high power is a location in which the heater (6) operates at full performance and performs heating with a maximum capacity.
  • low power indicates a location or locations in which the heater (6) draws limited power and provides less heat.
  • the heater (6) may be a single heater which can be operated at different power levels, it may also consist of a plurality of heater parts. In that case, the condition where all parts of the heater (6) comprising a plurality of heater parts operate concurrently is the condition in which the heater operates at high power, while the other condition, where a single part or no part operates, is providing different low power levels.
  • a fourth temperature (T4) value which is between the third temperature (T3) value and the cooking temperature (T).
  • T4 value when temperature of water decreases from the cooking temperature (T) to the fourth temperature (T4) value, the heater (6) is started to be operated by the control unit at low power. Temperature of water decreases some more even though the heater is turned on, reaches to the third temperature (T3) level and starts to rise again. Thus, it is provided that temperature of water is kept between the second and third temperature values (T2 - T3).
  • the cooking temperature (T), the first temperature (T1) and the threshold are determined automatically by the control unit according to cooking level chosen by the user (rare, medium rare, well done), weight of the food, and amount of water.
  • control unit if the control unit detects that temperature of water rises above the second temperature (T2) and/or decreases below the third temperature (T3) during said processes, the control unit revises the threshold value.
  • the feedback controls provided in such a manner result in a temperature change which provides the precision required for the cooking technique.
  • the control unit determines the speed and direction of the movement provided by the motor, the trigger unit and the second movement mechanism or the "magnetic stirring bar" that is controlled magnetically according to the weight of the cooking vessel (9), weight and type of the food placed in the cooking vessel (9) and amount of water placed in the cooking vessel (9), and accordingly, controls said movement so as to provide circulation of water throughout the cooking process. For example, if an amount of water inside the vessel is too much, stirring the water at high speed or by sudden direction changes is not preferred in that the water filled in the cooking vessel (9) may overflow.
  • the method comprises the step of transmitting water by the control unit into the cooking vessel (9) by means of the transmission line.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (15)

  1. Four avec une fonction de cuisson appelée sous-vide et qui comprend au moins un corps (1) ayant au moins une chambre de cuisson (1a) dans laquelle le processus de cuisson est effectué, et au moins une première ouverture (1b) pour accéder à la chambre de cuisson (1a) ; au moins une porte (2) située sur la première ouverture (1b) et commandant l'accès à la chambre de cuisson (1a) lorsqu'elle est placée dans une position ouverte-fermée ; au moins un panneau de commande (3) pour commander et surveiller les fonctions du four par un utilisateur, ayant au moins un écran (4) et situé sur le corps (1), dans lequel le four comprend :
    - au moins un capteur de température situé dans la chambre de cuisson (1a) et configuré pour détecter une température de l'eau à l'intérieur d'un récipient de cuisson (9) ;
    - au moins une unité de commande qui est reliée au panneau de commande (3), à un élément chauffant (6) et au capteur de température, et commande l'élément chauffant (6) en fonction des données reçues du panneau de commande (3) et du capteur de température,
    le four caractérisé en ce qu'il comprend en outre :
    - au moins une seconde ouverture (1d) située sur la surface de base (1c) de la chambre de cuisson (1a) et qui s'ouvre sur au moins une chambre (1e) pourvue dans la partie inférieure de la surface de base (1c)
    - ledit au moins un élément chauffant (6) situé dans la chambre (1e) :
    - au moins une surface de cuisson (5) placée sur la partie de la surface de base (1c) où se trouve la seconde ouverture (1d) de manière à couvrir la seconde ouverture (1d) ainsi que l'élément chauffant (6) en étant thermiquement isolée de la surface de base (1c) par l'intermédiaire d'au moins un joint (10),
    la surface de cuisson (5) configurée pour y placer au moins un récipient de cuisson rempli d'eau (9) en contact avec la surface de cuisson (5), et configurée pour transmettre la chaleur de l'élément chauffant (6) au récipient de cuisson (9) par transmission directe ;
    - ledit au moins un joint (10) situé sur les côtés de la surface de cuisson (5) en contact avec la surface de base (1c) et empêchant la transmission de la chaleur de la surface de cuisson (5) à la surface de base (1c) et à la chambre de cuisson (1a).
  2. Four selon la revendication 1, caractérisé en ce qu'il comprend au moins un capteur de poids (7) situé dans la partie inférieure de la surface de cuisson (5) et mesure le poids sur la surface de cuisson (5) afin de détecter si un récipient de cuisson (9) est placé sur la surface de cuisson (5) et si le récipient de cuisson (9) est rempli ou non.
  3. Four selon l'une quelconque des revendications précédentes, caractérisé en ce que la surface de cuisson (5) comprend des évidements et des saillies qui augmentent la conduction thermique de la surface de cuisson (5), et que la base du récipient de cuisson (9) placé sur la surface de cuisson (5), qui entre en contact avec la surface de cuisson (5), a une forme exactement opposée à la forme des évidements et des saillies.
  4. Four selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend au moins une ligne de transmission dont au moins une première extrémité est en relation avec une installation d'eau ou au moins un réservoir d'eau compris dans le four, dont au moins une seconde extrémité est apte à être placée dans le récipient de cuisson (9) par l'utilisateur, dans lequel la ligne de transmission permet à l'eau de l'installation d'eau ou du réservoir d'eau d'être transmise dans le récipient de cuisson (9).
  5. Four selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend au moins une unité de déclenchement située sur la surface de cuisson (5), au moins un moteur en liaison avec l'unité de déclenchement, au moins un ventilateur (8) situé dans le récipient de cuisson (9), et au moins un mécanisme de mouvement dont la liaison avec l'unité de déclenchement est assurée lorsque le récipient de cuisson (9) est positionné sur la surface de cuisson (5), permettant ainsi au ventilateur (8) de tourner à l'aide du moteur.
  6. Four selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend une unité de déclenchement magnétique ayant au moins une paire d'électro-aimants comprenant au moins un premier électro-aimant et au moins un second électro-aimant qui permettent à une barre d'agitation magnétique placée dans l'eau de tourner et d'agiter l'eau, sont pourvus dans la partie inférieure de la surface de cuisson (5), peuvent être activés et désactivés par l'unité de commande et sont situés à l'opposé l'un de l'autre.
  7. Four selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend au moins un second mécanisme de mouvement qui assure le mouvement de la surface de cuisson (5) et qui est commandé par l'unité de commande.
  8. Four selon l'une quelconque des revendications précédentes, caractérisé en ce que l'élément chauffant (6) est un élément chauffant par induction et que la surface de cuisson est constituée d'un métal pouvant être chauffé par induction.
  9. Four selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend au moins un capteur d'épaisseur pour mesurer l'épaisseur des aliments à l'intérieur du récipient de cuisson.
  10. Four selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend au moins une caméra reliée à l'unité de commande et permettant de visualiser les aliments à l'intérieur du récipient de cuisson (9) qui sont placés sur la surface de cuisson (5).
  11. Procédé de fonctionnement pour la mise en oeuvre dans un four selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend les étapes consistant à :
    - entrer, par l'utilisateur via le panneau de commande (3), une commande de cuisson avec une technique de cuisson dans l'eau à température constante sous vide et d'au moins une donnée concernant l'aliment à cuire ;
    - remplir le récipient de cuisson (9) avec de l'eau pour lancer la fonction de cuisson ;
    - déterminer, par l'unité de commande, une température de cuisson (T) et une durée en fonction des données relatives à l'aliment à cuire entrées par l'utilisateur, et faire fonctionner l'élément chauffant (6) pour chauffer sensiblement la surface de cuisson (5) afin d'assurer la transmission directe de la chaleur de la surface de cuisson (5) au récipient de cuisson (9) ;
    - détecter par l'unité de commande une température de l'eau à l'intérieur du récipient de cuisson (9) à l'aide du capteur de température afin de contrôler la puissance de l'élément chauffant (6) et de maintenir la température de l'eau constante à la température de cuisson déterminée (T) ;
    - mettre fin au processus de cuisson par l'unité de commande à la fin du temps de cuisson déterminé.
  12. Procédé de fonctionnement selon la revendication 11, caractérisé en ce qu'il comprend les étapes consistant à :
    - transmettre, par l'unité de commande, un message à l'utilisateur via l'écran (4) pour qu'il place le récipient de cuisson (9) vide sur la surface de cuisson (5) conformément à la commande reçue ;
    - détecter, par le capteur de poids, le poids du récipient de cuisson (9) placé sur la surface de cuisson (5) par l'utilisateur, et envoyer une première valeur de poids à l'unité de commande ;
    - transmettre, par l'unité de commande, un message à l'utilisateur via l'écran (4) pour placer l'aliment à cuire dans le récipient de cuisson (9) et placer le récipient de cuisson (9) sur la surface de cuisson (5) ;
    - effectuer une nouvelle mesure à l'aide du capteur de poids et envoyer une seconde valeur de poids à l'unité de commande ;
    - déterminer la différence entre la première valeur de poids et la seconde valeur de poids par l'unité de commande pour détecter une quantité d'aliments à cuire ;
  13. Procédé de fonctionnement selon l'une quelconque des revendications 11 ou 12, caractérisé en ce qu'il comprend les étapes consistant à :
    - lors de la mise en service de l'élément chauffant (6) par l'unité de commande, démarrer le fonctionnement de l'élément chauffant (6) à une puissance élevée, et chauffer l'eau par l'élément chauffant (6) jusqu'à une première température (T1) qui est inférieure à la température de cuisson (T) ;
    - une fois que la température de l'eau a atteint la première température (T1), démarrer le fonctionnement de l'élément chauffant (6) au moyen de l'unité de commande à une puissance faible, inférieure à la puissance élevée, et continuer à chauffer l'eau au moyen de l'élément chauffant (6) ;
    - lorsque l'eau à l'intérieur du récipient de cuisson (9) atteint la température de cuisson (T), éteindre l'élément chauffant (6) au moyen de l'unité de commande ;
    - une fois que la température de l'eau continue à augmenter d'elle-même, qu'elle atteint une seconde température (T2) supérieure à la température de cuisson (T) d'une valeur seuil et qu'elle commence à diminuer à nouveau, faire fonctionner l'élément chauffant (6) par l'unité de commande à une faible puissance lorsque la température de l'eau diminue jusqu'à une troisième valeur de température (T3) inférieure à la température de cuisson visée (T) de ladite valeur seuil ;
    - éteindre à nouveau l'élément chauffant (6) par l'unité de commande lorsque la valeur de la température de cuisson (T) est atteinte, et continuer le cycle de cuisson.
  14. Procédé de fonctionnement selon la revendication 11, caractérisé en ce qu'il comprend les étapes consistant à : lorsque la température de l'eau diminue de la température de cuisson (T) à une quatrième température (T4) qui se situe entre la troisième température (T3) et la température de cuisson (T), faire fonctionner l'élément chauffant (6) par l'unité de commande à faible puissance afin de maintenir la température de l'eau entre la seconde valeur de température (T2) et la troisième valeur de température (T3), de sorte que la température de l'eau diminue légèrement même si l'élément chauffant est allumé, atteigne la troisième valeur de température (T3) et recommence à augmenter, et si l'unité de commande détecte que la température de l'eau augmente au-dessus de la seconde température (T2) et/ou diminue en dessous de la troisième température (T3) au cours desdits processus, réviser la valeur seuil au moyen de l'unité de commande.
  15. Procédé de fonctionnement selon l'une quelconque des revendications 11 à 14, caractérisé en ce qu'il comprend les étapes suivantes consistant à : permettre la transmission de l'eau par l'unité de commande dans le récipient de cuisson (9) au moyen de la ligne de transmission, et déterminer par l'unité de commande la vitesse et la direction du mouvement pourvu par le moteur, l'unité de déclenchement et le second mécanisme de mouvement, pendant le processus de cuisson, en fonction du poids du récipient de cuisson (9), du poids et du type des aliments placés dans le récipient de cuisson (9) et de la quantité d'eau placée dans le récipient de cuisson (9), et assurer la circulation d'eau dans le récipient de cuisson (9) pendant toute la durée du processus de cuisson.
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