EP3786529A1

EP3786529A1 - Method for performing a cooking process in an oven cavity of a cooking oven

Info

Publication number: EP3786529A1
Application number: EP19194990.8A
Authority: EP
Inventors: Sorin Tcaciuc
Original assignee: Electrolux Appliances AB
Current assignee: Electrolux Appliances AB
Priority date: 2019-09-02
Filing date: 2019-09-02
Publication date: 2021-03-03

Abstract

The present invention relates to a method for performing a cooking process (10) in an oven cavity of a cooking oven. The cooking process (10) is subdivided into a preheating phase (12), a cooking phase (14) and an end phase (16). During the preheating phase (12) the oven cavity is heated up, until a set temperature value (Tset) has been reached. During the cooking phase (14) an average value of the temperature (T) in the oven cavity exceeds the set temperature value (Tset). During the end phase (16) the temperature (T) in the oven cavity is maintained at the set temperature value (Tset).

Description

The present invention relates to a method for performing a cooking process in an oven cavity of a cooking oven. Further, the present invention relates to a cooking oven, in particular a domestic cooking oven.
For a cooking process a set temperature value is adjusted, which shall be the actual temperature in the cooking oven during a cooking phase. However, the experience has shown that the actual temperature remains at least partially below the set temperature value.
It is an object of the present invention to provide a method for performing a cooking process in an oven cavity of a cooking oven, which allows a reliable adjustment of the temperature in the oven cavity by reasonable energy consumption.
The object is achieved by the method according to claim 1.
According to the present invention a method for controlling a cooking process in an oven cavity of a cooking oven is provided, wherein:

the cooking process is subdivided into a preheating phase, a cooking phase and an end phase,
during the preheating phase the oven cavity is heated up, until a set temperature value has been reached,
during the cooking phase an average value of the temperature in the oven cavity exceeds the set temperature value, and
during the end phase the temperature in the oven cavity is maintained at the set temperature value.

The main idea of the present invention is that the average value of the temperature in the oven cavity during the cooking phase exceeds the set temperature value. This results in more heating power delivered to the food in the oven cavity at the same energy consumption.
Preferably, the difference between the average value of the temperature in the oven cavity during the cooking phase and the set temperature value is between 2°C and 20°C, in particular between 5°C and 10°C.
In the preferred embodiment of the present invention, the cooking phase is subdivided into a first stage and a second stage. In particular, the cooking phase is subdivided into one first stage and one second stage. Experimentally, it has been shown that only one first stage and one second stage are sufficient for the cooking phase. There are no additional benefits, if the cooking phase would have more than one first and one second stage.
Further, the temperature in the oven cavity may increase from the set temperature value to a maximum temperature value during the first stage. The set temperature value and the maximum temperature value form two threshold values for the temperature in the oven cavity. The first stage ends, when the maximum temperature value in the oven cavity has been reached.
In contrast, the temperature in the oven cavity may decrease from the maximum temperature value to the set temperature value during the second stage. The second stage ends, when the set temperature value in the oven cavity has been reached again.
For example, the increasing of the temperature in the oven cavity is controlled by subsequent on-off cycles of a thermostat, so that the temperature in the oven cavity oscillates during the first stage.
Additionally, the increasing of the temperature in the oven cavity during the first stage may be controlled by a step-up heat-feeding program.
Moreover, the increasing of the temperature in the oven cavity during the first stage may be controlled by subsequent incrementing target temperatures, wherein preferably the subsequent target temperatures are equidistant.
Further, the decreasing of the temperature in the oven cavity is controlled by subsequent on-off cycles of the thermostat, so that the temperature in the oven cavity oscillates during the second stage.
For example, the decreasing of the temperature in the oven cavity during the second stage is controlled by a step-down heat-recovery program.
Furthermore, the decreasing of the temperature in the oven cavity during the second stage is controlled by subsequent decrementing target temperatures, wherein preferably the subsequent target temperatures are equidistant.
Preferably, the set temperature value is adjusted or adjustable by the user.
For example, the duration of the cooking phase is between ten minutes and hundred minutes, preferably between twenty minutes and eighty minutes.
Further, the duration of the on-off cycle may be between ten seconds and twenty minutes, preferably between thirty seconds and ten minutes.
Moreover, the difference of the subsequent incremented and/or decremented target temperatures is between 0.1°C and 20°C, preferably between 0.5°C and 10°C.
At last, the present invention relates to a cooking oven, in particular a domestic cooking oven, wherein said cooking oven is provided for the method according to any one of the preceding claims.
Novel and inventive features of the present invention are set forth in the appended claims.
The present invention will be described in further detail with reference to the drawings, in which

FIG 1: illustrates a schematic time diagram of a cooking process with three phases according to a preferred embodiment of the present invention,
FIG 2: illustrates a schematic time diagram of the temperature during the cooking process according to the preferred embodiment of the present invention,
FIG 3: illustrates a schematic time diagram of the temperature during a cooking phase of the cooking process according to the preferred embodiment of the present invention,
FIG 4: illustrates a schematic time diagram of the temperature in the oven cavity during the cooking phase of the cooking process according to the preferred embodiment of the present invention, and
FIG 5: illustrates a schematic time diagram of the temperature in the oven cavity of the cooking oven during the cooking process according to the preferred embodiment of the present invention compared to cooking processes according to the prior art.

FIG 1 illustrates a schematic time diagram of a cooking process 10 with three phases 12, 14 and 16 according to a preferred embodiment of the present invention. The cooking process 10 is performed in an oven cavity of a cooking oven.
The cooking process 10 includes a preheating phase 12, a cooking phase 14 and an end phase 16. A set temperature value Tset is predetermined by the user. In the end of the preheating phase 12 the temperature T in the oven cavity reaches the set temperature value Tset. In the beginning of the preheating phase 12 the temperature T corresponds with an ambient temperature Tamb or a residual temperature from a former cooking process.
During the cooking phase 14 the average temperature in the oven cavity exceeds the set temperature value Tset, wherein said average temperature relates to the complete duration of the cooking phase 14.
In contrast, during the end phase 16 the temperature T in the oven cavity is maintained at the set temperature value Tset.
FIG 2 illustrates a schematic time diagram of the temperature T during the cooking process 10 according to the preferred embodiment of the present invention. The cooking process 10 includes the preheating phase 12, the cooking phase 14 and the end phase 16.
During the preheating phase 12 the temperature T in the oven cavity rises up from the ambient temperature Tamb and reaches the set temperature value Tset. The preheating time varies and depends on the powers of the heating elements. During the preheating phase 12 the heating elements deliver enough thermal energy stored in the components of the cooking oven.
When the preheating phase 12 has been elapsed, the cooking phase 14 is started. The cooking phase 14 is subdivided into a first stage 18 and a second stage 20. Preferably, the cooking phase 14 is subdivided into one first stage 18 and one second stage 20. Experimentally, it has been shown that only one first stage 18 and one second stage 20 are sufficient for the cooking phase 14. There are no additional benefits, if the cooking phase 14 would have more than one first and second stage.
In the first stage 18 of the cooking phase 14 the temperature T in the oven cavity rises from the set temperature value Tset to a first maximum temperature value Tmax1 or a second maximum temperature value Tmax2. The time period of the first stage 18 may be lower, equal or higher than the preheating phase 12. The first stage 18 ends, when the maximum temperature value Tmax1 or Tmax2, respectively, in the oven cavity has been reached.
In the second stage 20 of the cooking phase 14 the temperature T sinks from the first maximum temperature value Tmax1 or the second maximum temperature value Tmax2, respectively, to the set temperature value Tset. The second stage 20 ends, when the set temperature value Tset in the oven cavity has been reached again.
Preferably, the duration of the second stage 20 is between 40 % and 80 % of the total duration of the cooking phase 14. The cooking phase 14 ends, when the oven door may be opened or not by the user.
During the end phase 16 the temperature in the oven cavity is maintained at the set temperature value Tset.
FIG 3 illustrates a schematic time diagram of the temperature T during a cooking phase 14 of the cooking process 10 according to the preferred embodiment of the present invention.
In the first stage 18 of the cooking phase 14 the temperature T rises from the set temperature value Tset to a maximum temperature value Tmax. The set temperature value Tset is determined by the user, while the maximum temperature value Tmax depends on the concept of the manufacturer. Preferably, the difference between the set temperature value Tset and the maximum temperature value Tmax is between 10°C and 20°C. The average temperature during the cooking phase 14 is between 5°C and 10°C above the set temperature value Tset.
A first alarm 22 corresponds with the set temperature value Tset, while a second alarm 24 corresponds with the maximum temperature value Tmax. At the end of the preheating phase 12 the first alarm 22 is activated when the oven temperature reaches the set temperature value Tset. The first alarm 22 latches the temperature in the oven cavity to fall down beneath the set temperature value Tset from this moment, until the user will not change again said set temperature value Tset.
During the first stage 18 of the cooking phase 14 a step-up heat-feeding method involves an increasing of the temperature in the oven cavity in on-off cycles, so that the temperature the oven cavity oscillates. When the set temperature value Tset has been reached, then the first stage 18 of the cooking phase 14 is finished. When the temperature in the oven cavity reaches the maximum temperature value Tmax, then the second alarm 24 is triggered.
The second alarm 24 initiates the beginning of the second stage 20 of the cooking phase 14. When the oven temperature reaches the set temperature value Tset again, then the first alarm 22 is activated. However, the oven temperature may stay steady for a while at the maximum temperature value Tmax, until the algorithm decides the start if the second stage 20 of the cooking phase 14.
During the second stage 20 of the cooking phase 14 a step-down heat-recovery method is preformed, wherein the temperature in the oven cavity decreases in on-off cycles, so that the temperature in the oven cavity oscillates. When the first alarm 22 is activated again, then the second stage 20 of the cooking phase 14 is finished.
During the second stage 20 of the cooking phase 14 the user may open the oven door and remove the food from the oven cavity before said cooking phase 14 has been finished. In this case, the opening of the oven door triggers the first alarm 22 for the second time. The opening of the oven door causes a temperature drop in the oven cavity, which triggers the first alarm 22 for the second time. If the user wants to open the oven door after the activation of the first alarm 22, then the cooking oven goes on to operate with the same parameters adjusted by the user, until the end phase 16 finishes.
FIG 4 illustrates a schematic time diagram of the temperature in the oven cavity during the cooking phase 14 of the cooking process 10 according to the preferred embodiment of the present invention.
The temperature T1 at time t0 corresponds with the set temperature value Tset. In the period t0 to t1, an algorithm starts a step-by-step program for controlling the temperature T in the oven cavity.
In the on-off cycles the temperatures T1, T2, T3, ... are incremented by a constant value x. In the first on-off cycle the new temperature value is T2 = T1 + x. In the next on-off cycle the new temperature value is T3 = T2 + x. This is repeated, until the temperature value T5 = T4 + x has been reached. The on-off cycles are realised by a switching on and off a thermostat.
In the period t4 to t5, the maximum value T5 = T4 + x has been reached. The second alarm 24 triggers the end of the first stage 18 of the cooking phase 14.
In this example, the temporal developments of the step-up heat-feeding method and the step-down heat-recovery method are symmetric to each other. In general, the temporal developments of the step-up heat-feeding method and the step-down heat-recovery method may clearly distinguish from each other.
In this example, the increment x and decrement x are constant values. In general, the increment x and decrement x may be variable values. For example, the increment x and decrement x are between 0.5°C and 4°C. The time periods tn to tn+1 are between about thirty seconds and ten minutes.
For example, the total duration of the cooking phase is between 20 minutes and 60 minutes.
FIG 5 illustrates a schematic time diagram of the temperature T in the oven cavity of the cooking oven during the cooking process 10 according to the preferred embodiment of the present invention compared to cooking processes according to the prior art.
The diagram of the temperature T relates to the method of the present invention, while the diagrams of the temperatures Tp1, Tp2 and Tp3 relate to methods according to the prior art.
During the preheating phase 12, the temperatures T, Tp1 and Tp2 increase from the ambient temperature Tamb to the set temperature value Tset. In contrast, the temperature Tp3 increases from the ambient temperature Tamb, but remains below the set temperature value Tset.
During the cooking phase 14, the temperature T is always above the set temperature value Tset, wherein said temperature T increases during the first stage 18 and decreases during the second stage 20 of the cooking phase 14. The temperature Tp1 exceeds the set temperature value Tset for a short time, but afterwards said temperature Tp1 is clearly below the set temperature value Tset. The temperature Tp2 reaches the set temperature value Tset for about the half of the cooking phase 14, but afterwards falls below said set temperature value Tset. The temperature Tp3 falls below the set temperature value Tset during the complete cooking phase 14.
During the end phase 16, the temperature T remains in the set temperature value Tset, while the temperatures Tp1, Tp2 and Tp3 fall below said temperature value Tset.
According to the present invention the average value of the temperature in the oven cavity during the cooking phase exceeds the set temperature value, which results in more heating power delivered to the food in the oven cavity at the same energy consumption.
Although an illustrative embodiment of the present invention has been described herein with reference to the accompanying drawings, it is to be understood that the present invention is not limited to that precise embodiment, and that various other changes and modifications may be affected therein by one skilled in the art without departing from the scope or spirit of the invention. All such changes and modifications are intended to be included within the scope of the invention as defined by the appended claims.

List of reference numerals

10: cooking process
12: preheating phase
14: cooking phase
16: end phase
18: first stage
20: second stage
22: first alarm
24: second alarm

t: time
T: temperature in the oven cavity
Tset: set temperature value
Tmax: maximum temperature value
Tmaxlfirst: maximum temperature value
Tmax2 second: maximum temperature value
Tp: temperature in an oven cavity od the prior art

Claims

A method for controlling a cooking process (10) in an oven cavity of a cooking oven, wherein:
- the cooking process (10) is subdivided into a preheating phase (12), a cooking phase (14) and an end phase (16),

- during the preheating phase (12) the oven cavity is heated up, until a set temperature value (Tset) has been reached,

- during the cooking phase (14) an average value of the temperature (T) in the oven cavity exceeds the set temperature value (Tset), and

- during the end phase (16) the temperature (T) in the oven cavity is maintained at the set temperature value (Tset).
The method according to claim 1,
characterised in that
the cooking phase (14) is subdivided into a first stage (18) and a second stage (20).
The method according to claim 2,
characterised in that
the temperature (T) in the oven cavity increases from the set temperature value (Tset) to a maximum temperature value (Tmax; Tmax1, Tmax2) during the first stage (18).
The method according to claim 2 or 3,
characterised in that
the temperature (T) in the oven cavity decreases from the maximum temperature value (Tmax; Tmax1, Tmax2) to the set temperature value (Tset) during the second stage (20).
The method according to any one of the claims 2 to 4,
characterised in that
the increasing of the temperature (T) in the oven cavity is controlled by subsequent on-off cycles of a thermostat, so that the temperature (T) in the oven cavity oscillates during the first stage (18).
The method according to any one of the claims 2 to 5,
characterised in that
the increasing of the temperature (T) in the oven cavity during the first stage (18) is controlled by a step-up heat-feeding program.
The method according to any one of the claims 2 to 6,
characterised in that
the increasing of the temperature (T) in the oven cavity during the first stage (18) is controlled by subsequent incrementing target temperatures (T0, T1, ..., T6), wherein preferably the subsequent target temperatures (T0, T1, ..., T6) are equidistant.
The method according to any one of the claims 2 to 7,
characterised in that
the decreasing of the temperature (T) in the oven cavity is controlled by subsequent on-off cycles of the thermostat, so that the temperature (T) in the oven cavity oscillates during the second stage (20) .
The method according to any one of the claims 2 to 8,
characterised in that
the decreasing of the temperature (T) in the oven cavity during the second stage (20) is controlled by a step-down heat-recovery program.
The method according to any one of the claims 2 to 9,
characterised in that
the decreasing of the temperature (T) in the oven cavity during the second stage (20) is controlled by subsequent decrementing target temperatures (T0, T1, ..., T6), wherein preferably the subsequent target temperatures (T0, T1, ..., T6) are equidistant.
The method according to any one of the preceding claims,
characterised in that
the set temperature value (Tset) is adjusted or adjustable by the user.
The method according to any one of the preceding claims,
characterised in that
the duration of the cooking phase is between ten minutes and hundred minutes, preferably between twenty minutes and eighty minutes.
The method according to any one of the claims 5 to 12,
characterised in that
the duration of the on-off cycle is between ten seconds and twenty minutes, preferably between thirty seconds and ten minutes.
The method according to any one of the claims 7 to 13,
characterised in that
the difference of the subsequent incremented and/or decremented target temperatures (T0, T1, ..., T6) is between 0.1°C and 20°C, preferably between 0.5°C and 10°C.
A cooking oven, in particular a domestic cooking oven,
characterised in that
the cooking oven is provided for the method according to any one of the preceding claims.