GB2203320A - Cooking ovens - Google Patents
Cooking ovens Download PDFInfo
- Publication number
- GB2203320A GB2203320A GB08808213A GB8808213A GB2203320A GB 2203320 A GB2203320 A GB 2203320A GB 08808213 A GB08808213 A GB 08808213A GB 8808213 A GB8808213 A GB 8808213A GB 2203320 A GB2203320 A GB 2203320A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oven
- temperature
- food
- probe
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
- H05B6/645—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors
- H05B6/6452—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors the sensors being in contact with the heated product
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K2207/00—Application of thermometers in household appliances
- G01K2207/02—Application of thermometers in household appliances for measuring food temperature
- G01K2207/06—Application of thermometers in household appliances for measuring food temperature for preparation purposes
Landscapes
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Electric Ovens (AREA)
Abstract
In a cooking oven 1 in which the output of a food probe 2 inserted in a food item 3 is compared with a preset temperature to determine when the food item is cooked, there is provided means such as a microprocessor 6 to predict the time at which the food will be cooked. Repeated measurements are made of the food probe temperature to estimate when the pre-set temperature will be reached. The predicted cooking time may be displayed continuously or on demand. The oven may be a gas, electric, microwave or combined microwave/fanned convection oven. <IMAGE>
Description
Cooking Ovens
This invention relates to cooking ovens and more specifically to cooking ovens which incorporate a temperature probe. Such probes are inserted into a food item to be cooked and indicate the internal temperature of the food item. Better results are often attainable by cooking a food item until a predetermined internal temperature has been reached rather than simply cooking it for a predetermined length of time. The oven may take any covenient form and may be a conventional gas oven, a conventional electric oven, a microwave oven or a combination microwave/fanned convection oven, the fanned convection oven being either electrically or gas heated.
It is known to provide a microwave oven with a temperature probe which is inserted into a food item to be cooked and which affords an output indicative of the temperature of the food item. Typically, it may be arranged that a required probe temperature is preset into the oven and an audible alarm activated when that temperature is reached, this being indicative of the food item being cooked.
In accordance with the present invention there is provided a cooking oven comprising a food probe for insertion in a food item to be cooked and for affording an output indicative of the temperature thereof, means for comparing the output of the food probe with a preset temperature for determining when said food item is cooked, and means operable on the output of the food probe for predicting the time at which said food item will be cooked.
In a preferred embodiment of the invention, processor means will be provided for determining the rate of temperature rise of said food probe and for predicting the time at which said food item will be cooked.
Conveniently display means may be provided for displaying the predicted time, either continuously or on user demand.
Typically, in use of a cooking oven in accordance with the present invention, a food item to be cooked will be placed in the oven with the food probe inserted in it.
The oven will be provided with a control which is preset to the probe temperature that corresponds to the particular food item being cooked. The oven is then set in operation by setting a required microwave energy level, temperature levy or combination thereof as the case may be. The cooking oven will be provided with a suitable processor whereby the temperature of the food item as measured by the food probe may be measured at regular intervals, in order to determine the rate of temperature rise, and this may be compared by the processor with an expected model curve in order to predict the time the food item will be cooked. As the cooking proceeds, the prediction is likely to increase in accuracy, so that the predicted time may be periodically updated.The predicted cook time may be displayed on a suitable oven display, which may be the usual timer display, and it may be arranged that the predicted time is displayed continuously or only on user demand. It has been found that the temperature rise is actually approximately linear after an initial period and further that the transition between the initial period and the linear period is approximately denoted by a peak in the second derivative of the probe temperature with respect to time. To obviate the need to store a model curve therefore, once the peak has been detected, the finishing time may be predicted on the basis of a linear temperature rise.
A cooking oven constructed in accordance with the invention will now be described by way of example with reference to the accompanying drawing, in which:
Figure 1 is a block diagram showing sensors and circuitry of the oven;
Figure 2 is a graph of temperature against time for a typical food item;
Figure 3 is a graph of the first derivative of the curve of figure 2; and
Figure 4 is a graph of the modulus of the second derivative of the curve of figure 2.
Referring to figure 1, the oven 1 has a food probe 2 embedded in a food item 3 and an oven temperature sensor 4. The food probe, which consists of a hollow tube with a thermistor at the tip, is positioned as far as possible so that its tip lies in the centre of the food item. The oven is also provided with heating means 5. The heating means 5 is controlled by an oven temperature control 6 which also has inputs from the oven temperature sensor 4 and a microprocessor 7. Means (not shown) is also provided for entering the temperature which it is desired that the probe tip should reach.
The oven handbook lists appropriate probe tip temperatures to programme in, which depend on the type of food e.g. the type of meat, and how moist e.g. in the case of beef how rare or how lean, it is desired the item should be. The item is cooked when this temperature is reached, and this produceS more predictable cooking results than if the cooking time is simply specified.
The oven also has a display (not shown) on which the predicted cooking finishing time is to be displayed.
Referring to figure 2 a graph of the temperature of the probe tip during the cooking process is shown for a typical food item e.g. a joint of meat. The cooking process has been found to fall into three phases. First, an induction phase in which the oven and the food item are being heated from ambient. Second, the cooking phase, during which the rise in temperature of the probe tip is substantially linear with respect to time. And, thirdly, completion, during which the temperature remains substantially constant. This latter temperature cannot be higher than the boiling point of water and, depending on the size and nature of the food item, is typically lower, say 80 0C or 90 C.
Referring to figures 3 and 4, the first and second derivatives of the food probe temperature curve are calculated in the microprocessor 7 and take the form shown in figures 3 and 4.
In operation, the food item is inserted into the oven and the desired probe tip temperature is set. The heating means 5 then heats the oven and the induction phase, in which the oven and the food are heated from ambient, begins. The temperature of the end of the probe begins to rise slowly. After a certain length of time, temperature of the centre of the food begins to rise at a higher and approximately uniform rate, indicating the onset of the cooking period. This point is indicated by a spike in the second derivative of the probe temperature with respect to time, since the temperature rise first accelerates to that of the cooking phase and then decelerates to the approximately constant rate of rise of the cooking phase itself.
Once the first spike has been passed, the microprocessor makes several measurements of temperature with respect of time and an average of the rate of rise of temperature is produced. The microprocessor then calculates the time at which the pre-set probe tip temperature will be reached and this is shown on the display.
Thus, the oven has the advantages of the more predictable cooking produced by using a heat probe and also a good indication of the time at which the cooking will be completed.
In order to obtain a more accurate indication of the final cooking time, the microprocessor may estimate repeatedly the time for completion of the cooking during the cooking process and update the display accordingly.
When the final probe tip temperature has been reached, the oven heating means may be switched off. If desired, however, the second spike on the second derivative of the temperature/time curve, which indicated the transition between the cooking phase and the completion phase, may be used instead to switch the oven heating means off. Or the oven heating means may be switched off after a predetermined delay from the reaching of the pre-set probe temperature or the second spike.
The invention is applicable.to microwave ovens, or to combination microwave/fanned convection ovens (the fanned convection being either electrically or gas heated), or is applicable to conventional gas or electric ovens.
The invention is especially appropriate to food items such as joints of meat, but may not be applicable to certain items e.g. casseroles. For this reason, the food probe may be disconnectable e.g via a
plug and socket and a conventional timer, as well as manual controls and oven temperature or microwave energy controls may be provided as well.
Claims (10)
1. A cooking oven comprising a food probe for insertion in a food item to be cooked and for affording an output indicative of the temperature thereof, means for comparing the output of the food probe with a preset temperature for determining when said food item is cooked, and means operable on the output of the food probe for predicting the time at which said food item will be cooked.
2. A cooking oven as claimed in claim 1, comprising processor means for determining the rate of temperature rise of said food probe, and for predicting the time at which said food item will be cooked.
3. A cooking oven as claimed in claim 2, comprising means to measure the second derivative of the variation of probe temperature with respect to time, and in which the processor means is arranged to determine the rate of temperature rise of the food probe after a peak has occurred in the second derivative.
4. A cooking oven as claimed in claim 3, in which the processor means is arranged to repeatedly predict the time at which the food item will be cooked.
5. A cooking oven as claimed in any one of claims 1 to 4, comprising display means for displaying the predicted time.
6. A cooking oven as claimed in claim 5, in which the predicted time is displayed continuously.
7. A cooking oven as claimed in claim 5, in which the predicted time is displayed on user demand.
8. A cooking oven as claimed in any one of claims 1 to 7, in which the oven is a microwave oven.
9. A cooking oven as claimed in any one of claims 1 to 8, in which the oven is a combination microwave and electric or gas heated oven.
10. A cooking oven as claimed in any preceding claim and substantially as hereinbefore described.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB878708405A GB8708405D0 (en) | 1987-04-08 | 1987-04-08 | Cooking ovens |
Publications (3)
Publication Number | Publication Date |
---|---|
GB8808213D0 GB8808213D0 (en) | 1988-05-11 |
GB2203320A true GB2203320A (en) | 1988-10-12 |
GB2203320B GB2203320B (en) | 1991-05-08 |
Family
ID=10615461
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB878708405A Pending GB8708405D0 (en) | 1987-04-08 | 1987-04-08 | Cooking ovens |
GB8808213A Expired - Lifetime GB2203320B (en) | 1987-04-08 | 1988-04-08 | Cooking ovens |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB878708405A Pending GB8708405D0 (en) | 1987-04-08 | 1987-04-08 | Cooking ovens |
Country Status (1)
Country | Link |
---|---|
GB (2) | GB8708405D0 (en) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1993004421A1 (en) * | 1991-08-13 | 1993-03-04 | Sous Chef Limited | Temperature control in an ohmic process |
GB2323436A (en) * | 1997-02-17 | 1998-09-23 | Rosieres Usines | Controlling electric ovens |
WO1998048679A3 (en) * | 1997-04-30 | 1999-04-22 | Rational Gmbh | Method for carrying out an individualized cooking process and cooking device pertaining thereto |
EP1021979A1 (en) * | 1999-01-22 | 2000-07-26 | Frima | Method and apparatus for heating or cooking a plurality of food products by using a temperature probe for measuring the core temperature of one of these products |
US7132926B2 (en) | 2004-03-25 | 2006-11-07 | Prince Castle, Inc. | Smart tray system and method for restaurant inventory management |
DE102007011565A1 (en) * | 2007-03-08 | 2008-09-11 | Rational Ag | Method for determining initial state of cooking product, particularly baking products, involves determining surface temperature of cooking product by time interval |
US20100021606A1 (en) * | 2006-11-24 | 2010-01-28 | Electrolux Home Products Corporation N.V. | Method and an apparatus for determining the residual time until a cooking process of a foodstuff has been finished |
USRE42077E1 (en) * | 1997-05-27 | 2011-01-25 | Savage John K | Computer system for maintaining current and predicting future food needs |
US20110052767A1 (en) * | 2009-09-01 | 2011-03-03 | Samples Jr Robert Hyram | Method and system for determining level of doneness in a cooking process |
US11278157B2 (en) | 2018-03-22 | 2022-03-22 | Marmon Foodservice Technologies, Inc. | Food tray |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11946812B2 (en) | 2015-06-25 | 2024-04-02 | Apption Labs Limited | Food thermometer and method of using thereof |
EP3722761B1 (en) | 2015-06-25 | 2023-06-07 | Apption Labs Ltd. | Method of using a food thermometer |
US11506545B2 (en) | 2015-06-25 | 2022-11-22 | Apption Labs Limited | Food thermometer and method of using thereof |
US11723489B2 (en) | 2017-06-01 | 2023-08-15 | Apption Labs Limited | Temperature sensing devices and wireless communication improvements for cooking appliances |
CN110702737B (en) * | 2019-08-28 | 2021-10-26 | 惠而浦(中国)股份有限公司 | Calibration and heat preservation method of intelligent cooking appliance and intelligent cooking appliance with probe |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4340796A (en) * | 1978-08-31 | 1982-07-20 | Sharp Kabushiki Kaisha | Wireless temperature-sensing system inclusive of thermally-responsive oscillator |
US4320285A (en) * | 1979-05-10 | 1982-03-16 | Koether Bernard G | Primary thermostat using cooking computer temperature probe with control transfer upon probe failure |
GB8417644D0 (en) * | 1984-07-11 | 1984-08-15 | Microwave Ovens Ltd | Microwave ovens |
-
1987
- 1987-04-08 GB GB878708405A patent/GB8708405D0/en active Pending
-
1988
- 1988-04-08 GB GB8808213A patent/GB2203320B/en not_active Expired - Lifetime
Cited By (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1993004421A1 (en) * | 1991-08-13 | 1993-03-04 | Sous Chef Limited | Temperature control in an ohmic process |
GB2323436A (en) * | 1997-02-17 | 1998-09-23 | Rosieres Usines | Controlling electric ovens |
GB2323436B (en) * | 1997-02-17 | 2000-12-20 | Rosieres Usines | A method of controlling the operation of an electric oven and apparatus for implementing the method |
WO1998048679A3 (en) * | 1997-04-30 | 1999-04-22 | Rational Gmbh | Method for carrying out an individualized cooking process and cooking device pertaining thereto |
US6299921B1 (en) | 1997-04-30 | 2001-10-09 | Rational Ag | Cooking device and a method for individually guiding a cooking process |
USRE42077E1 (en) * | 1997-05-27 | 2011-01-25 | Savage John K | Computer system for maintaining current and predicting future food needs |
EP1021979A1 (en) * | 1999-01-22 | 2000-07-26 | Frima | Method and apparatus for heating or cooking a plurality of food products by using a temperature probe for measuring the core temperature of one of these products |
FR2788663A1 (en) * | 1999-01-22 | 2000-07-28 | Frima Sa | METHOD AND APPARATUS FOR COOKING A PLURALITY OF FOODS USING A CORE TEMPERATURE MEASURING PROBE IN ONE OF THEM |
US7132926B2 (en) | 2004-03-25 | 2006-11-07 | Prince Castle, Inc. | Smart tray system and method for restaurant inventory management |
US9017751B2 (en) * | 2006-11-24 | 2015-04-28 | Electrolux Home Products Corporation N.V. | Method and an apparatus for determining the residual time until a cooking process of a foodstuff has been finished |
US20100021606A1 (en) * | 2006-11-24 | 2010-01-28 | Electrolux Home Products Corporation N.V. | Method and an apparatus for determining the residual time until a cooking process of a foodstuff has been finished |
DE102007011565A1 (en) * | 2007-03-08 | 2008-09-11 | Rational Ag | Method for determining initial state of cooking product, particularly baking products, involves determining surface temperature of cooking product by time interval |
DE102007011565B4 (en) * | 2007-03-08 | 2018-02-15 | Rational Ag | A method for determining the initial state of a food and apparatus for performing such a method |
US8455027B2 (en) * | 2009-09-01 | 2013-06-04 | Robert Hyram Samples, JR. | Method and system for determining level of doneness in a cooking process |
US20110052767A1 (en) * | 2009-09-01 | 2011-03-03 | Samples Jr Robert Hyram | Method and system for determining level of doneness in a cooking process |
US11278157B2 (en) | 2018-03-22 | 2022-03-22 | Marmon Foodservice Technologies, Inc. | Food tray |
Also Published As
Publication number | Publication date |
---|---|
GB2203320B (en) | 1991-05-08 |
GB8808213D0 (en) | 1988-05-11 |
GB8708405D0 (en) | 1987-05-13 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19970408 |