MXPA05013679A - Method of steam cooking - Google Patents

Abstract

A method of cooking food with steam in an automatic household oven comprises receiving a user inputted cooking temperature, receiving a user inputted steam level, and implementing a preprogrammed steam cooking cycle based on the user inputted cooking temperature and the user inputted steam level.

Description

METHOD OF COOKING WITH STEAM DESCRIPTION OF THE INVENTION The invention relates to a method for cooking with steam in an automated domestic oven. The benefits of steam cooking are widely recognized and include the acceleration of the cooking process, the humidification of the food during the cooking process, and the preservation of the vitamins and nutrients in the food. Some contemporary domestic ovens incorporate an automated steam generation system that introduces steam into the oven's cooking cavity. During the cooking cycle, steam may be generated and introduced into the cavity according to a manual cooking program, or the user may select an automatic cooking program adapted for the particular type of food being cooked. Although it is simpler to implement a manual cooking cycle with respect to the oven controller, it is possible for the user to enter data inputs inappropriate for the manual cooking cycle, and for the food to dry out, become insufficiently moist or soak. Automatic firing cycles can be more reliable and eliminate or reduce assumptions on the part of the user, although they are more complex to implement with respect to the furnace controller. Additionally, when the automatic cooking cycles correspond to specific foods, the oven needs to have programs to implement each individual cycle. In addition, the user often can not adjust the parameters of the automatic cycles of the specific food if the user prefers foods that are going to be cooked in a different way. Thus, it is desirable to have a steam cooking method having a manual cooking cycle that is simple to implement and sufficiently adjustable to produce a desired cooked food product but incorporates some automated aspects to eliminate the assumptions associated with cooking cycles. prior art manuals. A method for cooking food with steam according to an embodiment of the invention in an automatic household oven with a cooking cavity, a heating system for heating the cooking cavity, and a steam system for introducing steam into the cavity of the oven. Cooking includes receiving a cooking temperature entered by the user, receiving a level of steam entered by the user, and implementing a pre-programmed steam cooking cycle based on the cooking temperature entered by the user and the steam level entered by the user. user . The implementation may comprise setting a speed to increase the temperature in the cavity for the cooking temperature entered by the user. The setting of the speed may comprise setting a first heating rate to increase the temperature in the cavity to a first temperature lower than the cooking temperature entered by the user. The first temperature can be the boiling point of water. The first heating rate and the first temperature can be independent of the cooking temperature entered by the user and the level of steam entered by the user. The establishment may comprise setting a second heating rate to increase the temperature in the cavity from the first temperature to the cooking temperature. The implementation may comprise characterizing the cooking temperature entered by the user as a level of cooking temperature. The cooking temperature level can be one of a high temperature level and a low temperature level. The implementation may comprise establishing a steam generation rate to reach the level of steam entered by the user. The establishment of the steam generation speed may comprise establishing a steam system work cycle. The Steam generation speed can be one of a high steam generation speed and a low steam generation speed. The high steam generation rate can correspond to approximately 100% of the duty cycle. The low steam generation speed can correspond to approximately 80% of the duty cycle. The implementation may comprise establishing a duration of steam introduction. The method may further comprise receiving a cooking cycle time entered by the user for the preprogrammed cooking cycle. The establishment of the duration of the introduction of steam may comprise calculating the duration of the introduction of steam as a percentage of the cooking cycle time entered by the user. The implementation may comprise operating the heating system to raise the temperature of the cavity to a first temperature, prior to the elevation of the temperature of the cavity for the cooking temperature entered by the user. The implementation may also comprise establishing a steam generation rate to reach the level of steam entered by the user. The implementation may further comprise delaying the introduction of steam into the steam generation rate until the temperature reaches the first temperature. The first temperature can be the boiling point of water. BRIEF DESCRIPTION OF THE DRAWINGS In the drawings: Figure 1 is a perspective view of an exemplary automatic domestic furnace. Figure 2 is a schematic view of the furnace of Figure 1. Figure 3 is a schematic diagram illustrating a furnace controller of Figure 1 and the exemplary components in operational communication with the controller to execute a steam cooking method. according to one embodiment of the invention. Figure 4 is a flow chart describing a steam cooking method according to one embodiment of the invention. Figure 5 is a schematic diagram illustrating a temperature and a steam generation rate in a cooking cavity of the oven of Figure 1 during an implementation of a steam cooking cycle during the execution of the steam cooking method shown in the Figure 4. Figure 6 is a schematic diagram of exemplary parameters for the implementation of the steam cooking cycle shown in Figure 5 for the steam cooking method shown in Figure 4. With reference now to the figures, Figure 1 illustrates an exemplary automatic domestic oven 10 that can be used to implement a steam cooking method according to one embodiment of the invention. The oven 10 comprises a cabinet 12 with an open-faced cooking cavity 14 defined by the walls of the cooking cavity: a pair of separate side walls 16, 18 joined by an upper wall 20, a bottom wall 22, and a wall 23 later (Figure 2). A pivotable door 24 in a hinge 27 selectively closes the cavity 14, and a sensor 26 detects an open position of the door 24 and a closed position of the door 24. When the door 24 is in the open position, a user can have access to the cavity 14, while the door 24 in the closed position prevents access to the cavity 14 and seals the cavity 14 of the external environment. Furnace 10 further comprises a control panel 28 with a user interface accessible to the user to enter desired data of the cooking parameters, such as the temperature and time of manual cooking programs or to select automated cooking programs. The user interface may comprise, for example, a button, a rotatable knob, a touch-sensitive keyboard, a fingerprint screen, or a voice command unit. The control panel 28 communicates with a controller 30 located in the cabinet 12, as shown in Figure 2. The controller 30 may be a controller proportional to its integral and its derivative (PID) or any other suitable controller, as shown in FIG. knows well in the technique of automatic ovens. The controller 30 stores data, such as default cooking parameters, manually entered cooking parameters and automated cooking programs, receives data input from the control panel 28 and sends the data output to the control panel 28 to display a condition of the oven 10 or otherwise communicate with the user. Additionally, the controller 30 includes a timer 32 to track the time during manual and automated cooking programs and a cooling fan 34 located in the cabinet 12 to draw cooling air into the cabinet 12 and direct air to the controller 30. to prevent overheating of the controller 30 by the heat conducted from the cavity 14. The cooling air flows around the outside of the cooking cavity walls 16, 18, 20, 22, 23. With continued reference to Figure 2, furnace 10 further comprises a heating system 35 having an upper heating element 36, commonly referred to as a grate, and a lower heating element 38. The schematic illustration of Figure 2 shows the lower heating element 38 being concealed or mounted below the cooking cavity bottom wall 22 in a housing 40 of the heating element. The heat from the lower heating element 38 is led through the bottom wall 22 and into the cavity 14. Alternatively, the lower heating element 38 can be mounted inside the cavity 14, as is well known in the oven art. In addition, the upper and lower heating elements 36, 38 can be mounted on the side walls 16, 18 of the cavity 14, as described in US Patent No. 6,545,251 to Allera et al., Which is incorporated herein by reference. reference in its entirety. During use, the upper heating element 36 creates superior heat, or heat that emanates from the upper heating element 36 towards an upper portion of the cavity 14, and the lower heating element 38 creates lower heat, or heat emanating from the lower heating element 38 towards a lower portion of the cavity 14. The heating system 35 according to the illustrated embodiment further comprises a convection fan 42 which circulates air and steam, when present, within the cavity 14. The convection fan 42 can be any suitable fan and can be mounted in any suitable location in the cavity 14, such as in the rear wall 23. In addition to the heating system, the oven 10 comprises a steam system 44 preferably mounted within the cabinet 12 and configured to introduce steam into the cavity 14. The steam system 44 in the illustrated embodiment comprises a steam boiler 46 which heats the steam. water stored in steam system 44. However, the steam system 44 can be any suitable system that is capable of introducing steam directly into the cavity 14 or introducing water that becomes vapor in the cavity 14 and is not limited to the system shown schematically in Figure 2. Figure 3 is a block diagram schematically illustrating a control system of the furnace 10. The control system comprises the controller 30, which is operably communicated with the control panel 28, as described above, the sensor 26 of door, cooling fan 34, heating system 35, and steam system 44. The door sensor 26 communicates to the controller 30 the open or closed position of the door 24 and the controller 30 communicates with the cooling fan 34 to activate or deactivate the cooling fan 34 to control the temperature of the controller 30. The controller 30 instructs the heating system 35 to activate or deactivate the upper heating element 36, the lower heating element 38 and the convection fan 42, either all together, individually or in groups, and provides instructions concerning the desired temperature of the the cavity 14 and the speed at which the heating system 35 heats the cavity 14. Similarly, the controller 30 instructs the steam system 44 to activate or deactivate the steam boiler 46 and provide instructions concerning the desired temperature of the water in the steam system 44 to achieve the desired relative humidity in the cavity 14. As established in above, the exemplary furnace 10 can be used to implement a steam cooking method 50 and Figure 4 is a flow diagram illustrating the method 50 according to one embodiment of the invention. In general, the method 50 can be characterized in that it comprises three phases: a first phase, wherein the controller receives the input parameters by the user, a second phase wherein the controller 30 sets the parameters for a steam cooking cycle based on the parameters entered by the user, and a third phase where the controller 30 executes a steam cooking cycle according to the parameters established in the second phase. With continued reference to Figure 4, the oven 10 receives the parameters entered by the user in step 52 to begin the first phase of the method 50. The parameters entered by the user can be entered through the user interface in the panel 28 of control, which communicates the parameters entered by the user to the controller 30. According to one embodiment of the invention, the parameters entered by the user comprise a steam level and a cooking temperature. In accordance with the illustrated embodiment, the vapor level is entered as a qualitative descriptor, such as LOW or HIGH, to indicate a desired relative vapor level. Alternatively, the vapor level can be entered as a quantitative vapor level. The desired relative vapor level depends on the type of food being cooked and a desired humidity level of the cooked food, as will be discussed in more detail after this. The cooking temperature is preferably entered as a specific temperature, as is common with manual cooking cycles. The parameters entered by the user can also comprise a cooking cycle time, which is the duration of the steam cooking cycle during the third phase of the method 50. After the oven 10 receives the parameters entered by the user, the controller 30 starts the second phase of method 50 and determines whether the vapor level is LOW or HIGH in step 54. If the vapor level is LOW, then controller 30 determines whether the cooking temperature is LOW or HIGH in step 56. Because the cooking temperature entered by the user is entered as a specific temperature, the controller 30 can characterize the cooking temperature entered by a user as a cooking temperature level in accordance with preprogrammed ranges. According to the illustrated mode, the cooking temperature levels are LOW and HIGH. For example, if the cooking temperature falls within a range corresponding to LOW, then the cooking temperature is LOW, and, similarly, if the cooking temperature falls within a range corresponding to HIGH, then the temperature of cooking is HIGH. If the controller 30 determines that the cooking temperature is HIGH, then the controller 30 in step 58 sets the parameters for the steam cooking cycle with the LOW steam level and the LOW cooking temperature. Similarly, if the controller 30 determines that the cooking temperature is HIGH, then the controller 30 in step 60 sets the parameters for the steam cooking cycle with the LOW steam level and the HIGH cooking temperature. Returning to step 54, if the vapor level is HIGH, then the controller 30 executes essentially the same process described in the previous paragraph for the LOW vapor level. In particular, the controller 30 determines in step 62 whether the cooking temperature is LOW or HIGH and, in the previous case, sets the parameters for the steam cooking cycle with the HIGH cooking level and the LOW cooking temperature in the cooking cycle. step 64 or, in the latter case, sets the parameters for the steam cooking cycle with the HIGH steam level and the HIGH cooking temperature in step 66. In this way, it can be seen that according to the illustrated mode , the controller 30 characterizes the steam cooking cycle by having one of four cooking conditions: a LOW steam level and a LOW cooking temperature, a LOW steam level and a HIGH cooking temperature, a HIGH steam level and a LOW cooking temperature, and a HIGH steam level and a HIGH cooking temperature. After the parameters are set in one of steps 58, 60, 64 and 66 corresponding to the desired cooking condition, the controller 30 executes the steam cooking cycle in step 68 for the third phase of the method 50. An exemplary steam cooking cycle and the corresponding temperature of the cavity 14 and the speed of steam generation by the steam system 44 are illustrated schematically in Figure 5. The steam cooking cycle is a generic cycle which can be adapted to the parameters set in one of steps 58, 60, 64 and 66. Figure 5 is not intended to report the actual temperature behavior and steam generation during the steam cooking cycle, rather, Figure 5 represents a general behavior of these properties. It will be apparent to someone with ordinary experience in the furnace technique that, in reality, the actual temperature and the actual steam generation rate fluctuate around a target temperature, while maintaining a temperature or while increasing the temperature, and a target steam generation during the operation of the furnace 10. Fluctuation can occur as a result of the cycling components of the heating system 35, such as the upper and lower heating elements 36, 38, in the case of temperature, and steam system components 44, such as the steam boiler 46, in the case of the steam generation rate, while attempting to reach a set temperature and an established steam generation rate, respectively. With continued reference to Figure 5, the steam cooking cycle begins with a first preheating step in which the heating system 35 increases the temperature of the cavity 14 to a first temperature, which is a temperature at least equal to boiling point of the water, at a first speed ri of preheating. When the temperature of the cavity 14 reaches the first temperature, the heating system 35 increases the temperature of the cavity 14 from the first temperature to the second temperature at a second speed r2 of preheating during a second preheating step. According to one embodiment of the invention, the second temperature is equal to the cooking temperature, and the second preheating speed is lower than the first preheating speed. The heating system 35 maintains the temperature of the cavity 14 at the second temperature for the remainder of the steam cooking cycle. During the steam cooking cycle, the system 44 steam starts generating steam when or after the temperature of the cavity 14 reaches the first temperature. Wait until the temperature reaches the first temperature, which is preferably the boiling point of the water, to start the steam system 44 to ensure that the temperature of the cavity 14 is high enough to hold the steam in a vaporized state. As a result, the steam will not condense in the cavity 14 nor will it form droplets of water in the walls 16, 18, 20, 22, 23, the food or any other elements in the cavity 14. The formation of water droplets on the porcelain , which is the material found in the cavity walls 16, 18, 20, 22, 23 of many ovens, can undesirably damage the material. The steam system 44 generates steam at a predetermined steam generation rate during a steam generation time, which is a duration for the steam system 44 to generate steam and introduce steam into the cavity 14. According to one embodiment of the invention, the steam generation speed is governed by a working cycle of the steam boiler 46, and an exemplary work cycle for the steam boiler 46 is the percentage of time that the steam boiler 46 is on (ie, power is supplied to the steam boiler 46) for a certain time interval, such as one minute. Additionally, the steam generation time can be calculated as a percentage of the cooking cycle time entered by the user. In this way, steam generation can be completed before the end of the steam cooking cycle, as shown in Figure 5, or at the end of the steam cooking cycle, depending on the parameter set by method 50. According to one embodiment of the invention, the parameters established by the method in steps 58, 60, 64 and 66 for the steam cooking cycle shown in Figure 5, comprise the first temperature, the first preheat speed, the second speed of preheating, steam generation speed and steam generation time. The steam generation speed is implemented by the steam work cycle, as described above. Exemplary values for these parameters are shown in Figure 6. The parameter values shown in Figure 6 depend on the furnace 10 used to implement the method and are presented here for illustrative purposes. Different ovens have different cooking capacity, types of heating systems (for example, some ovens do not have convection fan 42 or heating elements 36, 38 can have different heat outputs), and types of steam systems, which affects the implementation of the method 50. For example, the values of previous operational parameters were determined with the cooling fan 34 during the entire cooking cycle. Because the cooling fan can extract heat from the cooking cavity 14 through the walls 16, 18, 20, 22, 23 of the cooking cavity, the cooling fan can affect the temperature of the cavity 14. With Continuous reference to Figure 6, the exemplary preprogrammed ranges for characterizing LOW and HIGH firing temperatures are 121.11 ° C-198.89 ° C (250 ° F ~ 390 ° F) and 198.89 ° C-248.89 ° C (390 ° F) 480 ° F), respectively. The first temperature and the first preheat speed are the same for all cooking conditions and are equal to approximately 100 ° C (212 ° F) and approximately 15.56 ° C (28 ° F) / per minute, respectively. When the first temperature and the first preheat rate equal the values shown in Figure 6, the cavity 14 reaches the first temperature in about 5 minutes. When the temperature is LOW, regardless of the vapor level, the second preheat speed is approximately 5.56 ° C (10 ° F) / per minute, while the second preheat speed is approximately 1.39 ° C (2.5 ° F) / per minute when the temperature is HIGH, regardless of the vapor level. Additionally, when the steam level is LOW, the steam duty cycle is approximately 80%, regardless of the cooking temperature, while the steam duty cycle is approximately 100% when the steam level is HIGH, regardless of the cooking temperature. An exemplary steam generation rate corresponding to a 100% steam duty cycle is about 25-30 grams per minute. The parameter that is different, according to the example of Figure 6, for each of the cooking conditions is the steam generation time. The steam generation time is calculated as a percentage of the cooking cycle time entered by the user, and the percentages range from 50% to 100%. The parameters shown in Figure 6 may correspond to steam cooking cycles for a certain type of food, and the user may employ a reference, such as a user manual for the oven 10 or a cookbook provided with the oven 10 or separately of oven 10, for suggested cooking temperatures entered by the user and steam levels entered by the user that correspond to the cooking conditions appropriate for certain types of food. For example, the LOW steam level cooking condition and LOW cooking temperature and the HIGH steam level cooking condition and LOW cooking temperature are suitable for vegetables, for example, depending on the type of vegetable being cooked . The last condition can also be used for cakes. The other two cooking conditions are suitable for a turkey, for example. While the parameters for the steam cooking cycle are set by the method 50, it is within the scope of the invention for the user to manually alter one or more of the parameters according to the user's preferences. For example, if the user is cooking a food that, in the user's opinion, is not sufficiently moistened with the LOW steam level but is too wet with the HIGH steam level, then the user can alter the working cycle of the product. steam either to increase the steam duty cycle to the LOW steam level or to decrease the steam duty cycle to the HIGH steam level. The user may change one or more of the temperatures either before the steam cooking cycle begins or while the steam cooking cycle is implemented for a single operation of the steam cooking cycle or may alter the default parameters for that the change affects each operation of the steam cooking cycle. The user can change the parameters through the user interface in the control panel 28. Additionally, the user can change the cooking temperature entered by the user, the level of steam entered by the user and / or the cooking cycle time entered by the user while the steam cooking cycle is implemented, if so you want When the user wishes to cook a food using the inventive method, the user prepares the food, places the food together with a food support if it is used, in the cavity 14 and closes the door 24. The user enters the steam level, the cooking temperature and the cooking cycle time through the user interface in the control panel 28. The user can initiate the entry, or the entry can be indicated by the user interface in the control panel 28. The controller 30 then executes the method 50 shown in the flow diagram of Figure 4 and which was described in the foregoing. After the parameters are set in one of steps 58, 60, 64 and 66 for the cooking condition corresponding to the level of steam entered by the user and the cooking temperature entered by the user, the steam cooking cycle is executed in step 68. After that, it removes the cooked food, which is cooked at a desired temperature and humidity, from the cavity 14. As a result of the method 50, the user can manually select some parameters of the steam cooking cycle, such as the steam level, the cooking temperature and the cooking cycle time, and the controller 30 determines other parameters of the steam cooking cycle suitable for the cooking condition corresponding to the parameters entered by the user to ensure that the food is cooked properly. Thus, method 10 is a partially automated manual cooking cycle. Additionally, the method 50 is simple to implement with respect to the oven controller 30, and the controller 30 stores and implements a single process for all types of foods instead of having individual programs for different types of foods. Although the vapor levels and the cooking temperature levels have been described herein as LOW and HIGH, since these two groups have been found to be sufficient for most of the foods that are cooked, it is within the scope of the invention use other levels and different amounts of levels. Additionally, the invention is not limited to using the steam cooking cycle shown in Figure 5. The steam cooking cycle shown in Figure 5 is for illustrative purposes only, and other steam cooking cycles can be used with the method. In addition, the particular parameters set for the steam cooking cycle in the method may change according to the steam cooking cycle used with the method as appropriate. Although the invention has been specifically described in conjunction with certain specific embodiments thereof, it should be understood that this is by way of illustration and not limitation, and the scope of the appended claims should be interpreted as broadly as the prior art permits.

LIST OF PARTS oven 54 12 cabinet 56 14 cooking cavity 58 16 side walls 60 18 side walls 62 upper wall 64 22 background wall 66 23 rear wall 68 24 door 70 26 door sensor 72 27 hinge 74 28 control panel 76 controller 78 32 stopwatch 80 34 cooling fan 82 heating system 84 36 heating element 86 upper 38 heating element 88 lower 40 housing of the heating element 90 42 convection fan 92 44 steam system 94 46 steam boiler 96 48 98 50 method 100 52

Claims (20)

1. CLAIMS 1. A method for cooking a food with steam in an automatic domestic oven with a cooking cavity, a heating system for heating the cooking cavity, and a steam system for introducing steam into the cooking cavity, the method is characterized in that it comprises: receiving a cooking temperature entered by the user; receive a vapor level entered by the user; and implement a pre-programmed steam cooking cycle based on the cooking temperature entered by the user and the level of steam entered by the user.
2. 2. The method of compliance with the claim 1, characterized in that the implementation comprises setting a speed for the increase of the temperature in the cavity for the cooking temperature entered by the user.
3. 3. The method of compliance with the claim 2, characterized in that the setting of the speed comprises setting a first heating speed to increase the temperature in the cavity to a first temperature lower than the cooking temperature entered by the user.
4. 4. The method according to claim 3, characterized in that the first temperature is the boiling point of water.
5. 5. The method according to claim 3, characterized in that the first preheating speed and the first temperature are independent of the cooking temperature entered by the user and the level of steam entered by the user.
6. The method according to claim 3, characterized in that the establishment comprises setting a second heating rate to increase the temperature in the cavity from the first temperature to the cooking temperature.
7. The method according to claim 1, characterized in that the implementation comprises characterizing the cooking temperature entered by the user as a cooking temperature level.
8. The method according to claim 2, characterized in that the cooking temperature level is one of a high temperature level and a low temperature level.
9. The method according to claim 1, characterized in that the implementation comprises establishing a steam generation speed to reach the level of steam entered by the user.
10. 10. The method in accordance with the claim 9, characterized in that the establishment of the steam generation speed comprises establishing a working cycle of the steam system.
11. 11. The method according to the claim 10, characterized in that the steam generation speed is one of a high steam generation speed and a low steam generation speed.
12. The method according to claim 11, characterized in that the high steam generation rate corresponds to approximately 100% of the working cycle.
13. 13. The method according to the claim 11, characterized in that the low steam generation speed corresponds to approximately 80% of the working cycle.
14. The method according to claim 1, characterized in that the implementation comprises establishing a duration for the introduction of steam.
15. 15. The method of compliance with the claim 14, and that also comprises receiving a cooking cycle time entered by the user for the preprogrammed cooking cycle.
16. The method according to claim 15, characterized in that the establishment of the duration of the steam introduction comprises calculating the duration of the introduction of steam as a percentage of the cooking cycle time entered by the user.
17. The method according to claim 1, characterized in that the implementation comprises operating the heating system to raise the temperature of the cavity to a first temperature prior to raising the temperature of the cavity to the cooking temperature entered by the user.
18. 18. The method of compliance with the claim 17, characterized in that the implementation further comprises establishing a steam generation speed to reach the level of steam entered by the user.
19. The method according to claim 18, characterized in that the implementation further comprises delaying the introduction of steam in the steam generation rate until the temperature reaches the first temperature.
20. 20. The method according to claim 19, characterized in that the first temperature is the boiling point of water.