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
  • 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
• • 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
  • F24C15/00—Details
  • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
  • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
  • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

• the invention relates to a method for cooking a food item, in particular by means of steam, as well as a correspondingly configured cooking appliance.
• EP 723115 A2 describes a method for cooking meat, in which in a cooking temperature control phase the cooking chamber is heated with hot air in such a way that the cooking temperature follows a time-dependent cooking product temperature setpoint course. In this way, a certain cooking temperature (core temperature) can be achieved at a desired time. It turns per ⁇ but that it takes a relatively long time, is cooked in this way to be cooked as to avoid local overheating on the meat surface, the ramp of the cooking temperature setpoint course must not be selected too steeply.
• EP 2537418 Al describes a method for cooking food, such as meat, in a cooking appliance under steam, wherein the food to be cooked is enclosed in a bag.
• the cooking chamber is heated with steam, wherein a cooking temperature is measured with a Garguttemperatur measuring probe and controlled by a control loop on a rising ramp until it reaches a final cooking temperature.
• a cooking temperature is measured with a Garguttemperatur measuring probe and controlled by a control loop on a rising ramp until it reaches a final cooking temperature.
• the cooking chamber temperature ⁇ does not exceed a limit is monitored.
• This is followed by an optional high-temperature phase at elevated temperature.
• the food in a method for operating a furnace, is introduced into the oven and the cooking chamber temperature controlled in the oven so that the cooking temperature follows a time-dependent cooking temperature setpoint course, the cooking temperature setpoint course at least a first and a second, the first Area following area and in the first area has a greater slope than in the second area.
• the cooking chamber is preferably heated by the metered introduction of steam (if necessary with the help of further heating means), whereby an efficient heat input into the food is made possible without the cooking chamber temperature has to be very high.
• the food to be cooked is heated without a steam-insulating casing in the cooking chamber.
• the cooking temperature setpoint course is designed such that it increases over time up to the final cooking temperature, so that the desired core temperature is reached at the end of the cooking temperature control phase.
• the setpoint course is therefore an approximation to an exponential course of the cooking temperature with a steep rise in temperature in the first region and a flat fitting to the final cooking temperature in the second region.
• the cooking temperature setpoint course is therefore monotonically increasing in the first and second regions, in particular increasing in a strictly monotonous manner, for example linearly increasing, the second region adjoining the first region in time.
• a transition between the first and the second region may be in a Garguttemperatur Scheme between 10 ° C and 30 ° C below the final Garguttemperatur.
• the maximum cooking time is less than 3h, which corresponds to a much shorter duration than the usual soft-cooking with steam.
• the first and second goes
• the pre-heating phase brings the food from any initial temperature to a pre-programmed cooking temperature. This is preferably in a range from 20 ° C to 30 ° C, more preferably in a range from 23 ° C to 27 ° C.
• any initial temperature which for example, can vary between cooling temperatures and room temperatures, brought to a specific temperature before the first portion of the time-dependent cooking temperature setpoint course begins.
• the cooking chamber temperature is controlled such that it by at most 30 °, especially at most 15 °, or even particular Hoechsmann ⁇ least 10 °, beyond the end article being cooked.
• the oven temperature can be controlled so that it does not exceed a given ⁇ fixed limit temperature, the fixed limit temperature is less than 105 ° C.
• the oven temperature is preferably in a range between 60 ° C and 80 ° C ⁇ be limited.
• the invention is particularly suitable for cooking meat (fish in this context should also fall under the term meat), since there the cooking process can be completed after reaching the desired core temperature.
• the final cooking temperature is chosen according to the well-known advantageous core temperature of each type of meat.
• the method can also be applied to other food items, e.g. Vegetables are used.
• Fig. 1 shows the main components of a cooking appliance
• the cooking appliance according to FIG. 1 has a cooking chamber 1 for receiving the food 2, e.g. on a sheet or grid 3.
• the device further has a controller 4 and a steam generator 5.
• the steam generator 5 serves to heat the cooking chamber 1 with steam.
• the steam generator 5 can produce superheated steam at a temperature above 100 ° C., for example, by means of additional hot air.
• the cooking appliance is preferably an oven with steam cooking function, but it may be e.g. also act as a pure steam cooker.
• the controller 4 includes, inter alia, means 6 for generating a cooking temperature setpoint course, ie a time-dependent setpoint TGGS of the cooking temperature TGG.
• This may be, for example, a memory and computing means that generate such a course in a known manner.
• the means 6 is designed so that the cooking temperature setpoint course TGGS has a first range and a subsequent second range, wherein in a cooking temperature control phase of the device initially rises from a starting value and monotonous, especially strictly monotonous, up to a Intermediate temperature, which is for example 25 ° C below a final cooking temperature TGGE, increases and then with a flatter slope, but still monotone, in particular special strictly monotonous, rising up to the final cooking temperature TGGE runs.
• the slopes of the first and second areas are set so that the final cooking temperature TGGE is reached within a time set by the user via an input unit (not shown) of the oven. This time can be 3h or less.
• controller 4 comprises a first controller 7 and a second controller 8, which in each case compare an actual value with a desired value and generate a control variable such that the actual value equals the desired value.
• the first controller 7 is connected to a cooking temperature measuring probe 9. This measures the temperature Garguttempe ⁇ TGG approximately in the center of the food 2, ie the so-called ⁇ core temperature.
• the setpoint value TGGS of the cooking product temperature is supplied by the means 6 to the first controller 7.
• the controller 7 compares the Garguttempe ⁇ temperature TGG and their setpoint TGGS and generates therefrom ei ⁇ NEN cooking space temperature setpoint TGRS, which is selected so that the cooking temperature TGG develops to its target value ⁇ TGGS out.
• the second controller 8 is connected to a cooking chamber temperature measuring probe 10. This measures the cooking chamber temperature TGR.
• the second controller receives the setpoint TGGS from the first regulator compares this with the aktuel ⁇ len oven temperature TGR and generates a control signal for the steam generator 5. This control signal controls the generation of steam and is selected so that the cooking chamber temperature TGR to its target value TGRS out developed. If the device is controlled based on a predetermined oven temperature TGR, for example, during the procedure described in Wei ⁇ direct preheat, so it requires only that part of the control.
• the controller 7 and / or 8 or generally the controller 4 are advantageously designed so that the cooking chamber temperature TGR a limit temperature TLIM of Does not exceed 105 ° C. In this way, a thermal impairment of Gargutober construction can be avoided.
• the following describes the cooking process that can be carried out with the cooking appliance described so far. It should be emphasized that the cooking method described corresponds to only one of several possible operating modes of the cooking appliance. In general, the cooking device will be able to cook food with other conventional methods.
• the cooking temperature measuring probe 9 is introduced into the food 2.
• the probe 9 was stabbed directly into the food 2.
• the cooking product 2 provided with the measuring probe 9 is then introduced into the cooking chamber 1 and the cooking program is started.
• the following steps of this cooking program automatically run under the control of the controller 4.
• the course of the cooking temperature TGG, the cooking temperature setpoint TGGS and the cooking space temperature TGR in the course of the cooking program are shown in FIG. 2.
• the temperature of the cooking product TGG is shown superimposed as a dotted line on the continuous drawn line of the cooking temperature setpoint TGGS.
• the upper lines in FIG. 2 show the cooking chamber temperature under two different courses TGR (1), TGR (2).
• the steam generator 5 is activated, so that the cooking chamber temperature TGR begins to increase.
• the cooking chamber can also be heated, for example, by means of a resistance heater or another suitable heating means.
• the device shown in FIG. 2 cooking program starts at a time tO, in which the oven temperature is 60 ° C.
• an optional first (pre) heating phase which serves to gently temper the food and to compensate for differences in initial temperatures, the food is warmed by measuring the temperature of the cooking product.
• This phase ends at a time tl when the food has a selectable, pre-programmed cooking temperature, for example 20 ° C.
• the cooking chamber temperature in the second phase can be derived from the duration of the first phase by selecting a first cooking chamber temperature TGR (I) for a duration no longer than a predetermined duration t1.
• this temperature is the initial temperature of 60 ° C.
• a second cooking chamber temperature TGR (2) can be selected.
• this temperature is as shown in FIG. 2 (after heating) constant 70 ° C to accelerate the heating of the food.
• the first phase can be stopped and the subsequent second phase with a predetermined temperature, which is even higher, for example 80 ° C., be initiated. This sale is in FIG. 2 not shown.
• the three temperature settings of 60 ° C, 70 ° C and 80 ° C for the second phase may also be derived from the slope of the cooking temperature during the first heating phase.
• the food is cooked with the selected oven temperature of 60 ° C, 70 ° C or 80 ° C to a (second) selectable cooking temperature, for example 25 ° C, heated. If this temperature is not reached after a predetermined time t2, the cooking process can be aborted with an error message to the user.
• a (second) selectable cooking temperature for example 25 ° C
• the temperature increase is determined by the cooking chamber temperature.
• the heating phase subsequent to these two optional preheating phases is controlled by the specification of a cooking temperature setpoint course TGGS, i. a time-dependent setpoint TGGS the cooking temperature TGG, controlled.
• individual preheating phases can be controlled by a predetermined TGGS curve, but such a control can increase the cooking chamber temperature TGR higher than desired.
• the setpoint TGGS describes in the heating phase as shown in FIG. Fig. 2 first shows a region of steeply increasing set points, followed by a shallower region ending with the reaching of the final cooking temperature TGGE.
• the in FIG. 2, the cooking temperature setpoint course shown in FIG. 2 can be regarded as an exponential progression of the type TGGE * (1-exp (-kt)) with k as a time constant which depends on the desired cooking time, which is approximated by means of two linear sections. Due to the fact that the curve initially increases more strongly, it can be avoided on the one hand that the cooking chamber temperature TGR assumes too high a value at the end of the heating phase. On the other hand, an overshoot of the temperature of the cooking product, especially in the case of small items to be cooked, can be better avoided than with a simple linear course, as described, for example, in EP 2537418 A1.
• the slope in the first, steeper range of the cooking temperature setpoint course can be chosen so that it allows the maximum heat input into the core of the food, without compromising the quality of the end product of the cooking product. Afflict operation. For meat, this slope is in the range of about 0.7 ° C / min to 1.5 ° C / min, especially between ll ° C / min to 1.3 ° C / min.
• the second section begins at a time t3a when the temperature of the cooking product has risen to the final cooking temperature TGGE up to a defined temperature difference ⁇ .
• This difference ⁇ can e.g. be selected from a range between 10 ° C and 30 ° C or 15 ° C and 30 ° C below the final cooking temperature, preferably from a range between 23 ° C and 27 ° C below the final cooking temperature.
• the slope of the second section can then be determined by the ratio of the temperature ⁇ and the remaining cooking time t3b-t3a.
• the food is brought as flat as possible without overshooting the cooking temperature and near the end cooking temperature TGGE. This restricts the re-cooking of the food after the end of the cooking process.
• a protection condition during the entire phase ensures that the temperature of the cooking chamber remains limited to a maximum temperature TLIM of 105 ° C. This temperature can be reached and even exceeded by the use of superheated steam.
• the method described is suitable, as mentioned above, especially for meat.
• the method can be used e.g. also be used for vegetables.
• the cooking temperature at the end of the cooking temperature control phase should be kept at the desired final cooking temperature TGGE for a certain time.
• the food can be seared by the user still sharp, for example in a pan, if a significant crust formation is desired.

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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)
• Commercial Cooking Devices (AREA)
• Meat, Egg Or Seafood Products (AREA)

Priority Applications (3)

Applications Claiming Priority (2)

Publications (1)

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Family Applications (1)

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Citations (8)

Family Cites Families (13)

• 2013
  • 2013-04-08 SI SI201330439A patent/SI2789918T1/sl unknown
  • 2013-04-08 DK DK13001792.4T patent/DK2789918T3/en active
  • 2013-04-08 PL PL13001792T patent/PL2789918T3/pl unknown
  • 2013-04-08 EP EP13001792.4A patent/EP2789918B1/de active Active
• 2014
  • 2014-04-07 CN CN201480017425.1A patent/CN105308393B/zh active Active
  • 2014-04-07 AU AU2014252686A patent/AU2014252686B2/en active Active
  • 2014-04-07 WO PCT/CH2014/000044 patent/WO2014166005A1/de active Application Filing
• 2016
  • 2016-08-01 HK HK16109177.8A patent/HK1221005A1/zh not_active IP Right Cessation

Patent Citations (8)

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