WO2004086162A1 - Verfahren zum steuern eines garvorgangs und gareinrichtung - Google Patents
Verfahren zum steuern eines garvorgangs und gareinrichtung Download PDFInfo
- Publication number
- WO2004086162A1 WO2004086162A1 PCT/EP2004/002546 EP2004002546W WO2004086162A1 WO 2004086162 A1 WO2004086162 A1 WO 2004086162A1 EP 2004002546 W EP2004002546 W EP 2004002546W WO 2004086162 A1 WO2004086162 A1 WO 2004086162A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cooking
- temperature
- heating device
- cooling phase
- heating
- Prior art date
Links
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
Definitions
- the invention relates to a method for controlling a cooking process and to a cooking device of the type explained in the preambles of claims 1 and 6.
- Cooking devices in the form of stoves or the like are known in large numbers.
- a cooking process in these cooking devices is usually controlled in that the user either manually sets a specific cooking temperature or selects a specific, predetermined operating mode (and possibly an operating time), which is automatically assigned a specific cooking temperature.
- the predetermined cooking temperature is then kept essentially constant within a temperature control cycle, the heating device being switched on or off when a predetermined switching temperature is reached, the temperature usually oscillating within a temperature range.
- the degree of browning of the food depends on the time in which the food is exposed to direct heat radiation from the switched-on heating device.
- the heating phase the heating device is constantly switched on, so that the food is constantly exposed to heat radiation and therefore browns well.
- the heating device is switched off cyclically, so that the food to be cooked is exposed to heat convection in addition to the tanning heat radiation, as a result of which the food to be cooked is less well browned. This is particularly noticeable when the food to be cooked has to be turned over in the course of the cooking process, the first side then being well browned and the second side being cooked rather less and browning less well.
- the invention has for its object to provide a method and a cooking device that deliver a better tanning result.
- the invention is achieved by a method according to claim 1 and a cooking device according to claim 6.
- the proposal according to the invention to lower the temperature in the course of the cooking process via a temporary cooling phase has the effect that the heating device then remains switched on for a longer period of time, so that the food to be cooked is exposed to the tanning heat radiation for a long time.
- Fig. 1 is a schematic representation of an inventive
- Fig. 2 is a schematic temperature-time curve of an exemplary
- Fig. 1 shows a cooking device 1 according to the invention, which is shown in the present embodiment as a grill.
- the cooking device contains a housing 2, which encloses a cooking space 3, which is closed by a door 4.
- a conventional heating device 5 is provided in the form of heating coils, which are arranged on the ceiling 3a of the cooking space 3.
- the usual temperature sensors are provided, preferably in the rear area of the cooking space 3, which are not shown in the drawing.
- the cooking device 1 further includes a control, not shown, which can be operated by conventional controls 6.
- a switch contact 7, only shown schematically, is connected to the control and is actuated by opening and closing the door.
- the switch contact 7 is designed such that it switches off the heating device 5 as soon as the door 4 is opened and releases the switching on of the heating device 5 as soon as the door 4 is closed.
- a cooking process is to be explained in more detail with the aid of the temperature-time curve in FIG. 2.
- 2 shows the course of a grilling process as the preferred cooking process.
- the user places the food to be grilled in the cooking space 3 and selects the desired “grilling” operating mode and / or the desired cooking temperature and / or the desired cooking time via the control elements 6.
- the heating device switches on and heats the cooking space 3 over the period t.
- the heating device 5 remains switched on; the side of the food to be cooked facing the heating device is thus exposed to permanent heat radiation and consequently sufficiently browns.
- the food is pre-cooked. After the time t has elapsed, the food must be turned.
- the user opens the door 4, whereby the heating device 5 is switched off by the switch contact 7.
- the cooking chamber 3 is not heated further and the temperature drops to a lowering temperature T A over a temporary cooling phase t A.
- the switching device 7 enables the heating device 5 to be switched on again, so that the heating to the predetermined food item temperature T G within the time range t V s with an essentially the same curve increase as in FIG Area tv continues.
- the start of a control cycle t R is delayed, in which the heating device 5 is switched on and off in a clocked manner to keep the temperature constant between the cooking temperature T G and a lower switching temperature T S u.
- the second side of the food to be cooked is also exposed to heat radiation for a longer period than would be the case without the temporary cooling phase t A , and the food to be cooked is better browned on the second side than with the usual change of heat radiation and heat convection would be the case with the usual length of the control cycle t R.
- the cooling phase t A thus brings about an increase in the switch-on time of the heating device after cooling. Without the cooling phase t A , on the other hand, the heating phase t would not be interrupted, or would not essentially be interrupted, but would be continued with the same rise angle up to the cooking temperature T G and then into the Pass through the control phase, as indicated by the dash-dotted curve II in FIG. 2.
- the heating device 5 is designed to be relatively strong, in particular for barbecues, and the temperature sensors are usually so far away from the door that they cannot be influenced by the user, so that opening the door 4 for the purpose of turning the Cooking food while the heating device 5 continues to operate also causes a slight lowering of the temperature, but this lowering is not sufficient to decisively increase the switch-on time of the heating device after turning, and thus to positively influence the degree of browning.
- the temperature is reduced to a lowering temperature T A within the temporary cooling phase t A , which is below the lower switching temperature T su .
- the temporal arrangement of the temporary cooling phase t A can be placed at any point on the curve, that is to say, for example, it can only be initiated in the control cycle t R and interrupt it.
- the temporary cooling phase into a cooking program, for example by switching off the heating device after the temperature falls below the lower switching temperature, after the cooking temperature has been reached for the first time, until the temperature is sufficiently far below the lower one Switching temperature has dropped or has been actively lowered, so that an extended radiation time of the heating device is then necessary again.
- the invention is preferably applicable to grills or grilling devices, but can be used wherever good browning with short cooking times and / or a safety function (when coupled with the door opening) is important.
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Stoves And Ranges (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/546,789 US7446283B2 (en) | 2003-03-26 | 2004-03-11 | Method for controlling a cooking process, and cooking appliance |
EP04719425.3A EP1611492B1 (de) | 2003-03-26 | 2004-03-11 | Verfahren zum steuern eines garvorgangs |
ES04719425T ES2409337T3 (es) | 2003-03-26 | 2004-03-11 | Procedimiento para controlar un proceso de cocción |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE10313595A DE10313595A1 (de) | 2003-03-26 | 2003-03-26 | Verfahren zum Steuern eines Garvorgangs und Gareinrichtung |
DE10313595.2 | 2003-03-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004086162A1 true WO2004086162A1 (de) | 2004-10-07 |
Family
ID=32946189
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2004/002546 WO2004086162A1 (de) | 2003-03-26 | 2004-03-11 | Verfahren zum steuern eines garvorgangs und gareinrichtung |
Country Status (5)
Country | Link |
---|---|
US (1) | US7446283B2 (de) |
EP (1) | EP1611492B1 (de) |
DE (1) | DE10313595A1 (de) |
ES (1) | ES2409337T3 (de) |
WO (1) | WO2004086162A1 (de) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102005020744B3 (de) * | 2005-05-02 | 2006-12-14 | Rational Ag | Verfahren zum Führen eines Garprozesses unter Berücksichtigung des Öffnungsgrades zumindest einer Garraumöffnung und Gargerät zur Durchführung solch eines Verfahrens |
DE102008040981A1 (de) | 2008-08-05 | 2010-02-11 | BSH Bosch und Siemens Hausgeräte GmbH | Verfahren zum Steuern eines Garvorgangs |
CH702581B1 (de) | 2011-06-21 | 2019-09-13 | V Zug Ag | Verfahren zum Garen eines Garguts mittels Dampf. |
US10782027B2 (en) * | 2017-10-17 | 2020-09-22 | Whirlpool Corporation | Cooking appliance with user-selectable sear feature |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4401884A (en) * | 1978-09-26 | 1983-08-30 | Matsushita Electric Industrial Co., Ltd. | Method of controlling heating in food heating apparatus including infrared detecting system |
DE10129885C1 (de) * | 2001-06-19 | 2002-10-10 | Schwab Technologieberatung | Verfahren zur Regelung der Heizleistung eines Backofens |
EP1273852A2 (de) | 2001-07-06 | 2003-01-08 | BSH Bosch und Siemens Hausgeräte GmbH | Verfahren zum Betrieb eines Gargeräts sowie Gargerät |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2564321A (en) * | 1947-02-14 | 1951-08-14 | John B Brosseau | Timing device |
US4302660A (en) * | 1976-12-13 | 1981-11-24 | Sunbeam Corporation | Door opening mechanism for partially opening a toaster oven door |
US5148737A (en) * | 1989-06-09 | 1992-09-22 | Cyclofur Company, L.P. | Hot air circulating oven and food heating apparatus |
DE4423557C2 (de) * | 1994-07-05 | 2001-02-01 | Wiesheu Gmbh | Ofen zur Wärmebehandlung von Lebensmitteln |
WO1997000596A1 (en) * | 1995-06-15 | 1997-01-03 | Aktiebolaget Electrolux | An oven for the preparation of food |
US5786996A (en) * | 1996-06-28 | 1998-07-28 | Eaton Corporation | Appliance control circuit comprising dual microprocessors for enhanced control operation and agency safety redundancy and software application method thereof |
US5889259A (en) * | 1997-05-22 | 1999-03-30 | Hp Intellectual Corp. | Toaster oven control assembly |
EP0973427B1 (de) * | 1997-12-02 | 2003-02-12 | Koninklijke Philips Electronics N.V. | Erhitzungsgefäss und verfahren zum regulieren des erhitzungselementes eines solchen gefässes. |
US6333492B1 (en) * | 1999-03-30 | 2001-12-25 | General Electric Company | Thermal compensation for visible light cooking oven |
US6140619A (en) * | 1999-05-28 | 2000-10-31 | The Garland Group | Temperature control apparatus, method and memory medium for an oven |
US6417493B1 (en) * | 1999-09-13 | 2002-07-09 | Maytag Corporation | Self-cleaning method for a cooking appliance |
DE60116244D1 (de) * | 2000-11-10 | 2006-02-02 | Electrolux Ab | Steuerung der Energieaufnahme eines Ofens |
-
2003
- 2003-03-26 DE DE10313595A patent/DE10313595A1/de not_active Withdrawn
-
2004
- 2004-03-11 ES ES04719425T patent/ES2409337T3/es not_active Expired - Lifetime
- 2004-03-11 US US10/546,789 patent/US7446283B2/en not_active Expired - Lifetime
- 2004-03-11 EP EP04719425.3A patent/EP1611492B1/de not_active Expired - Lifetime
- 2004-03-11 WO PCT/EP2004/002546 patent/WO2004086162A1/de active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4401884A (en) * | 1978-09-26 | 1983-08-30 | Matsushita Electric Industrial Co., Ltd. | Method of controlling heating in food heating apparatus including infrared detecting system |
DE10129885C1 (de) * | 2001-06-19 | 2002-10-10 | Schwab Technologieberatung | Verfahren zur Regelung der Heizleistung eines Backofens |
EP1273852A2 (de) | 2001-07-06 | 2003-01-08 | BSH Bosch und Siemens Hausgeräte GmbH | Verfahren zum Betrieb eines Gargeräts sowie Gargerät |
Also Published As
Publication number | Publication date |
---|---|
US7446283B2 (en) | 2008-11-04 |
EP1611492B1 (de) | 2013-05-15 |
US20060081597A1 (en) | 2006-04-20 |
ES2409337T3 (es) | 2013-06-26 |
EP1611492A1 (de) | 2006-01-04 |
DE10313595A1 (de) | 2004-10-07 |
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