WO2015024661A1

WO2015024661A1 - Cooking device

Info

Publication number: WO2015024661A1
Application number: PCT/EP2014/002293
Authority: WO
Inventors: Sandi Cesko
Original assignee: Tinita 1 S.A.R.L.
Priority date: 2013-08-23
Filing date: 2014-08-21
Publication date: 2015-02-26
Also published as: EP3035830A1; DE102013014037A1

Abstract

A cooking device (1) includes a bottom part (2) and surrounding wall (3) surrounding the bottom part (2). The bottom part (2) includes an elevated portion (5) including a least one hole (6). The elevated portion (5) may be located in an area of the bottom part (2) adjacent to the surrounding wall (3).

Description

Cooking Device Description

The invention relates to a cooking device, which may e.g. be used for cooking and /or frying food on a hot plate of a cooker.

Nowadays, modern methods for preparing food and cooking meals become more and more popular. In particular, it is often an aim to avoid an excessive amount of oil, fat or added water, while preserving as much as possible of the nutrient matters, such as vitamins and minerals.

Thus, there is a need for cooking devices which allow preparation of a food which is both tasty and healthy, and which is on the other hand practical in everyday life and easy to apply.

It is an object of the invention to provide a cooking device allowing preparing food which is both, tasty and healthy, and which is further simple and easy to be applied.

This object is solved by a cooking device according to independent claim 1. Further developments are described on the dependent claims. A cooking device includes a bottom part and a surrounding wall surrounding the bottom part. The bottom part includes an elevated portion including a hole, the elevated portion being located in an area of the bottom part adjacent to the surrounding wall. In some embodiments, the cooking device may be a cooker, e.g. for cooking meals, a pan, such as a frying pan, a wok, as known from Asian cookery, a barbeque grill, e.g. particularly suited for barbequing meat, vegetables or other barbeque items, and/ or a cake pan, allowing baking cakes or pies. The bottom part may form a bottom of the cooking device. For example, the bottom part may include a flat zone extending in an essentially flat manner and having a flat bottom surface adapted to be placed upon a heating device, such as a cooking plate or a gas flame of a cooker. The flat zone of the bottom part is usually the part where items to be cooked may be placed, allowing heating, cooking and/ or frying the items through the heat emanating from the heating device. The bottom part may be formed of any kind of material, in particular of a material having a favorable heat conductance, such as a metal or ceramic material. The bottom part and /or its flat zone may have any shape, for example a shape corresponding to a typical shape of the heating device, e.g. a circular shape, or a quadratic shape with rounded edges, as often used for barbeque grills.

The surrounding wall may surround the bottom part e.g. by abutting to an outer circumference of the bottom part, thereby forming a sidewall of the cooking device. The bottom part and surrounding wall thus form a cooking chamber bordered by the bottom part and the surrounding wall, which is adapted to hold items to be cooked upon the heating device. The surrounding wall may extend from the bottom part in an upward direction, e.g. when the cooking device is placed upon the heating device, and may have an upper edge at a predetermined height, thus defining a height of the cooking chamber. The bottom part and surrounding wall may be integrally formed, e.g. of the same material, or may be fixed to each other. The bottom part and the surrounding wall may be formed of or covered by an anti- stick or ceramic coating, whereby adhesion of the items to be cooked is avoided during cooking. The elevated portion included in the bottom part may be elevated with respect to the bottom part, e.g. with respect to the flat zone of the bottom part, in such a manner that when the cooking device is placed in its normal orientation, as during frying, the elevated portion is located above, e.g. at a higher level than the flat zone of the bottom part.

The elevated portion may include a hole, e.g. an opening forming a through hole. For example, the hole may be drilled or bored through the elevated portion of the bottom part, or may be formed by molding or punching. The hole may be of any shape. For example, the hole may be of a cylindrical shape having a round cross-sectional profile, e.g. in a sectional plane essentially parallel to the flat zone of the bottom part. Other sectional profiles are also possible, such as a slot having a straight or curved, e.g. C- or S-shaped sectional profile. If plural holes are included, all holes may have a same, similar or corresponding cross-sectional profile. Alternatively, there may be holes having different cross- sectional profiles and different sizes than other holes.

The hole may thus form an opening through which hot air may intrude into the cooking device, which air may have been heated by the heating device. Thus, the hole may function as an inlet for hot air ascending from the heating device into the cooking chamber of the cooking device. When passing around the items to be cooked arranged e.g. at the bottom part within the cooking chamber, e.g. when circulating inside the chamber of the cooking device, the hot air causes a dry cooking of the items.

Further, the hole may also allow air at the inside of the cooking device to egress or escape from the inside of the cooking device, e.g. by sinking through or being expelled through the hole. For example, air at the inside of the cooking device may have a lower temperature than hot air heated e.g. in the bottom part of the cooking device. The air having the lower temperature may be expelled through the hole, e.g. may escape in a downward direction essentially vertical to the flat zone of the bottom part.

Thus, air at the inside of the cooking device may be effectively heated, on the one hand by hot air heated within the cooking device or intruding into the cooking device through (at least some of the) holes, and/ or on the other hand by expulsion of air having a lower temperature than the hot air through (at least some of the) holes. Accordingly, an air stream of heated air heated within the cooking device or entering the cooking device from the outside, expelling colder air from the inside of the cooking device to the outside, may occur. Thus, a thermodynamic flow of air may occur within the cooking device during the heating, surrounding and effectively heating the items to be cooked. The thermodynamic flow may be achieved and optimized by adapting positions of the hole(s) within the elevated part of the bottom part, and by closing an upper part of the cooking device for preventing escape of hot air, e.g. by providing and placing a lid upon the cooking device.

This allows performing a low fat cooking with no or only a minimum amount of added oil, fat and/ or water. Thus, vitamins and mineral nutrients are effectively preserved. Further, a roasting effect occurs, corresponding to a roasting in an oven, leading to particularly tasty meals.

The elevated portion may be located in an area of the bottom part adjacent to the surrounding wall, e.g. directly abutting at the surrounding wall. Thus, the elevated portion may be regarded as forming part of the bottom part as well as of the surrounding wall. Arranging the elevated portion in the area adjacent to the surrounding wall, arranged e.g. at an outward position of the bottom part and thus of the cooking chamber, may facilitate the expulsion of the colder air from the inside of the cooking device. In particular, since the hole(s) being arranged at the outward position are in communication with an exterior of the cooking device located beside the surrounding wall, expulsion of the colder air may be facilitated by a quick escape through the hole(s) followed by an easy ascension at the outside of the cooking device beside the surrounding wall. Further, arranging the elevated portion in the area adjacent to the surrounding wall allows providing a large flat zone of the bottom part adapted for receiving the items to be cooked. Thus, large pieces of food, such as slices of meat, may be placed e.g. in the middle of the bottom part, where the heat from the heating device enters most effectively. Also, items having a lengthy shape, such as sausages or rods of leek, may be placed upon the bottom part extending from one side to the other without having to be chopped. Further, a main dish such as a piece of meat may be placed in the middle, while side dishes may be placed beside the elevated portion near the surrounding wall in a more exterior position. Thus, when the cooking device is placed for example on a cooking plate having a diameter smaller than a maximum diameter of the flat zone of the bottom part, the meat placed in the middle may be cooked from the bottom side through direct heating and from the top side by the circulating hot air, while the side dishes are not in direct contact with the heating device and are only cooked by the circulating hot air. Further, two different side dishes respectively placed on one or the other side of the elevated portion do not mix since being separated by the elevated portion. This allows achieving, also for combined dishes, optimum cooking results.

In an embodiment, the elevated portion may include a plurality of holes. Further, the hole and/or the holes may have a diameter less than 15 mm, e.g. of about 1 mm to 15 mm.

As explained in the above, cross-sectional profiles and sizes of the holes may vary. For example, all holes may be of the same size and shape. Alternatively, each hole may have a size and shape different from a size and shape of another hole.

The number, sizes and shapes of holes arranged within the elevated portion and their diameter may be determined in accordance with a quantity of hot air which is to be let in, and a quantity of colder air which is to be expelled, which quantities may be adequately determined for establishing the thermodynamic flow for the dry cooking. Thus, a sufficient inlet /outlet stream of hot air and thus an efficient thermodynamic flow circulating within the cooking device may be achieved to guarantee an optimum cooking result.

In a further embodiment, the elevated portion may be elevated with respect to the bottom part and/or its flat zone such that the elevated portion includes a surface extending in an area with a predetermined minimum distance to a bottom plane, the bottom plane including a bottom surface of the bottom part.

The bottom plane may be regarded as a (e.g. virtual) plane including the lowermost parts of the cooking device, i.e. the flat zone and/ or flat bottom surface of the bottom part of the cooking device, which is brought in contact to the cooking device during cooking.

The elevated portion may thus be located in a plane, a zone, a region and/ or area with the predetermined minimum distance from the bottom plane, i.e. with a minimum height above the bottom plane. Thus, the minimum distance of the elevated portion to the bottom plane or heating device is guaranteed when the cooking device is placed upon the heating device in its normal orientation. The elevated portion is thus elevated or raised with respect to the bottom part with a minimum height.

The elevation of the elevated portion including the hole and / or the further holes allows the hot airflow to enter the cooking chamber from beneath the elevated portion. However, due to the elevation, no cooking liquid can drop through the holes. Thus, the cooking liquid is accumulated at the lowest point of the cooking chamber, i.e. in the flat zone of the bottom part, which is located at a lower level than the elevated portion. Thus, the elevation of the holes allows keeping the heating device, upon which the cooking devices placed during cooking, clean and tidy.

In a further embodiment, the predetermined minimum distance is between a quarter of a maximum height of the surrounding wall and three quarters of the maximum height of the surrounding wall. For example, the predetermined minimum distance may be between a quarter and three quarters of the maximum height of the upper edge of surrounding wall. The predetermined minimum distance being above a quarter of the maximum height of the surrounding wall provides for a lower part of the cooking chamber located beneath the elevated portions having enough volume for the cooking liquids to assemble during cooking, which may result in a tasty sauce.

On the other hand, the elevation of the elevated portion of less than three quarters of the maximum height of the surrounding wall guarantees that the hole is not covered e.g. by a lid of the cooking device during cooking, guaranteeing unhindered entrance of the hot airflow.

In a further embodiment, the bottom part may include at least two further elevated portions essentially corresponding to the elevated portion. Further, the elevated portion and the further elevated portions may be respectively located as essentially equal distances along the surrounding wall.

The at least two further elevated portions, also including holes, provide for a sufficient inlet of hot air to all parts of the cooking device, even if large pieces of a food are arranged within the cooking chamber. The arrangement of the elevated portions at essentially equal distances along the surrounding wall provides separate spaces around e.g. a main dish assembled in the middle of the cooking device for several different side dishes which accordingly do not mix during cooking. In a further embodiment, a cavity is formed beneath the elevated portion. Further, further cavities may be formed also beneath the further elevated portions. The cavity and/ or the further cavities may open to at least a space beneath the cooking device, i.e. towards the bottom plane. Within the cavity and / or further cavities, air may be heated e.g. when the cooking device is placed upon the heating device. The hot air will then ascend through the hole(s) of the elevated portion(s), thus entering the cooking chamber of the cooking device. Thus, an effective heating of the hot air for cooking is achieved. In a further embodiment, the elevated portion may surround the bottom part along the surrounding wall. Further, the elevated portion may include a plurality of holes arranged at regular intervals within the elevated portion along the surrounding wall. Arranging the elevated portion having e.g. a narrow, circular shape along the surrounding wall allows providing a contact part of the bottom part (e.g. the flat bottom surface of the flat zone of the bottom part, to be brought in contact e.g. with the heating device during cooking) with a maximum size, e.g. having a circular shape with a large diameter when compared to the overall diameter of the cooking device. This may be particularly suited for baking pancakes or for stir- frying.

Further, arranging the holes at regular intervals within the elevated portion allow a homogeneous inlet of hot air at regular distances, whereby a homogeneous heating is achieved within the cooking device.

In an embodiment, the elevated portion may include a groove extending along the surrounding wall. Further, also the further elevated portions may include grooves extending along the surrounding wall.

The groove(s) thus separate(s) the surrounding wall from the holes. Thereby, the water condensed from the cooking steam, pouring down the surrounding wall, may be kept away from the holes, such that a dropping off is prevented. Further, the condensed water is kept away from the food placed in the cooking device upon the bottom part, such that a dry cooking is supported.

In a further embodiment, the cooking device may include a lid adapted to be placed upon an upper edge of the surrounding wall. Further, a shape of an outer edge of the lid may essentially correspond the upper edge of the surrounding wall in such a manner as to form a cooking chamber which is closed in a direction extending upwardly and/ or laterally from the bottom part (in particular when the cooking device is placed upon the heating device in its normal orientation). The lid allows keeping a high temperature inside the cooking device, and thus provides for an effective heating.

The corresponding shapes of the outer edge of the lid and the upper edge of the surrounding wall provides for an effective closing of the cooking chamber in an upward and lateral direction, i.e. in the directions to which the hot air otherwise would escape. Accordingly, the lid guarantees an effective circulation of the hot air and thus an effective thermodynamic flow around the items to be cooked. Thus, the lid provides for an effective hot air cooking. In a further embodiment, the cooking device may include a bottom part having at least one elevated portion including at least one hole, a surrounding wall surrounding the bottom part and a top cover adapted to be releasably placed upon the surrounding wall to form a cooking chamber bordered by the bottom part, the surrounding wall and the top cover, the cooking chamber being in fluid communication with an external environment through the hole. The hole may be adapted to establish a thermodynamic flow of hot air entering the cooking chamber through at least some of the at least one hole(s) and expelling colder air from the cooking chamber through at least some of the at least one hole(s).

In view of the various parts of this embodiment which have already been cited with respect to other embodiments, any of the above considerations may also apply. Thus, the bottom part, the elevated portion(s), the hole(s), the surrounding wall and the cooking chamber may exhibit any of the properties and features as discussed in the above. The top cover may be formed e.g. by the lid as discussed in the above. The above considerations are not repeated here for the sake of conciseness.

The at least one hole may thus be adapted to effectively support the thermodynamic flow. In particular, a shape (cross-sectional profile), size (diameter) and arrangement (location) of the hole(s) within the elevated portion(s) may be such that the thermodynamic flow is established and supported.

For example, some of the holes may be formed and arranged such that an inlet of hot air may be facilitated. These holes may be particularly elevated, e.g. at a higher level than other holes, and may be arranged at locations where hot air is likely to be produced, e.g. above a heating device.

Other holes may be formed and arranged such that an expulsion of colder air may be facilitated. These holes may be arranged e.g. in an outer part of the elevated portion, near the surrounding wall, for facilitating an escape of air to a lateral side of the cooking device, allowing quick ascension after expulsion.

Thus, an effective thermodynamic flow may be achieved, allowing a quick heating of the cooking chamber, and thus an effective cooking.

In a further embodiment, the elevated portion may be located in an area of the bottom part adjacent to the surrounding wall. This arrangement has already been described in the above for other embodiments. The corresponding considerations correspondingly apply also for this embodiment.

In a further embodiment of a cooking device, any of the features discussed in the above apply and may be arbitrarily combined to achieve the effects as discussed in the above.

The following Table 1 shows the measured temperature of the air for two embodiments of a dry cooker, one with an elevated center portion not abutting the surrounding wall in the center, and another with an elevated portion located in an area of the bottom part adjacent to the surrounding wall, i.e. abutting the surrounding wall.

As indicated in the left column, the temperature of the air has been measured at a first to fifth minute after the respective dry cooker has been placed upon a heating device including a gas flame. The temperature of the air has been measured in a vicinity of the holes.

Table 1 : Comparison of heating effectiveness of a dry cooker with elevated center portion vs. a dry cooker with elevated portion abutting surrounding wall

As follows clearly from the measured air temperatures in Table 1 , the heating of a cooking chamber is accelerated by the elevated portions being arranged to abut the surrounding wall. Thus, an effective heating and fast cooking is achieved.

The accompanying drawings are included to provide a further understanding of embodiments. They are incorporated in and constitute a part of this specification. The drawings illustrate embodiments, and together with the description serve to explain principles of the embodiments. The elements of the drawings not necessarily scale relative to each other. Like reference numerals designate corresponding similar parts.

Fig. 1 illustrates a top view on an embodiment of a cooking device including three elevated parts located in an area adjacent to the surrounding wall, each including a plurality of holes.

Fig. 2 illustrates the embodiment of Fig. 1 in a sectional side view.

Fig. 3 illustrates the embodiment of Fig. 1 in a side view.

Fig. 4 illustrates the embodiment of Fig. 1 in a side view from a further side.

Fig. 5 illustrates the embodiment of Fig. 1 in a bottom view.

Fig. 6 illustrates the embodiment of Fig. 1 in an isometric view.

Fig. 7 illustrates an embodiment of the cooking device having an elevated portion surrounding the bottom part along the surrounding wall, including a plurality of holes arranged at regular intervals along the surrounding wall in a top view.

Fig. 8 illustrates the embodiment of Fig. 7 in a sectional side view.

Fig. 9 illustrates the embodiment of Fig. 7 in a side view.

Fig. 10 illustrates the embodiment of Fig. 7 in a bottom view.

Fig. 1 1 illustrates the embodiment of Fig. 1 in an isometric view.

Fig. 12 illustrates a top view on an embodiment of a cooking device including two elevated parts located in an area adjacent to the surrounding wall, each including a plurality of holes.

Fig. 13 illustrates the embodiment of Fig. 12 in a sectional side view.

Fig. 14 illustrates the embodiment of Fig. 12 in a side view. Fig. 15 illustrates the embodiment of Fig. 12 in a side view from a further side.

Fig. 16 illustrates the embodiment of Fig. 12 in a bottom view.

Fig. 17 illustrates the embodiment of Fig. 12 in an isometric view.

Fig. 18 illustrates a top view on an embodiment of a cooking device including four elevated parts located in an area adjacent to the surrounding wall, each Including a plurality of holes.

Fig. 19 illustrates the embodiment of Fig. 18 in a sectional side view.

Fig. 20 illustrates the embodiment of Fig. 18 in a side and / or front view.

Fig. 21 illustrates the embodiment of Fig. 18 in a bottom view.

Fig. 22 illustrates the embodiment of Fig. 18 in an isometric view.

Fig. 23 illustrates a top view on an embodiment of a cooking device of a type of a wok, including four elevated parts located in an area adjacent to the surrounding wall, each including a plurality of holes.

Fig. 24 illustrates the embodiment of Fig. 23 in a sectional side view.

Fig. 25 illustrates the embodiment of Fig. 23 in a side view.

Fig. 26 illustrates the embodiment of Fig. 23 in a bottom view.

Fig. 27 illustrates the embodiment of Fig. 23 in an isometric view.

Fig. 1 illustrates an embodiment of a cooking device 1 in a top view.

The cooking device 1 includes a bottom part 2 forming a bottom of the cooking device 1. The bottom part 2 is shown to include a flat zone extending in an essentially flat manner. Thus, the bottom part has a flat upper surface upon which one or several items to be cooked may be placed. Further, the bottom part also has a flat lower surface (opposite to the flat upper surface, corresponding to the flat bottom surface as defined above) which may be placed upon a heating device. Further, the cooking device 1 includes a surrounding wall 3 surrounding the bottom part 2, thus forming a sidewall of the cooking device 1 , extending from the bottom part 2 in an upward direction. The surrounding wall 3 has an upper edge 4 having a predetermined height, i.e. distance from the bottom part 2, e.g. its flat upper surface or flat lower surface.

Further, the bottom part includes elevated portions 5 , each including a plurality of holes 6 disposed at regular distances within the elevated portions 5. The elevated portions 5 are located in an area of the bottom part 2 adjacent to the surrounding wall 3, i.e. abutting the surrounding wall 3. Thus, a large center part of the bottom part is not elevated, but forms part of the flat upper surface of the bottom part 2 upon which the items to be cooked may be placed. This allows placing, for example, large pieces of food, such as slices of meat, in the middle of the cooking device, or to place lengthy items such as sausages or rod-shaped vegetables upon the flat upper surface of the bottom part 2.

The holes 6 provide openings within the bottom part 2, allowing hot air heated e.g. above the heating device to enter, through the holes 6, a cooking chamber formed of the bottom part 2 and the surrounding wall 3. Accordingly, as discussed in the above, the holes 6 also allow an expelling of colder air from the cooking chamber to a surrounding environment of the cooking device 1. Thus, the holes 6 are adapted to establish and support a thermodynamic flow within the cooking chamber, allowing an effective heating of the cooking chamber and dry cooking or roasting of meals. The holes 6 are shown to have a diameter of less than 15 mm, e.g. of about 10 mm +/ - 5 mm, and the diameter of the holes 6 as well as their number allow for an intrusion/extrusion of a sufficient quantity of hot air for high-quality hot air cooking. This allows preparing meals being on the one hand tasty and on the other hand healthy, since nutrient matters are effectively preserved, while an amount of oil, fat or water added is kept at a minimum, or even not necessary at all.

The elevated parts 5 of the bottom part 2 are shown to be respectively located at essentially equal distances along the surrounding wall 3. This provides for an inlet of hot air through the holes 6 included in the elevated parts 5 at regular distances around the items to be cooked, in the example depicted from three different sides. Thus, a steady hot air circulation is achieved, allowing for an effective hot air cooking.

For an easy handling, the cooking device 1 may include handles, for example a rod-shaped handle formed of or covered with e.g. a thermo-isolating material.

In Fig. 2, the cooking device 1 of Fig. 1 is shown in a sectional side view as if cut along the dashed line A-A of Fig. 1. The cooking device 1 is shown in its regular, upright position, with an orientation as if it was placed upon a heating device such as a cooking plate (not shown).

In this view, a flat lower surface of the bottom part 2 forming the surface to be placed upon the heating device during cooking is shown. Further, the elevated portions 5 are shown to form cavities 8 opening to a space beneath the cooking device 1 and thus to a side of the flat lower surface forming the bottom plane of the cooking device 1. Within the cavities 8, air may be heated effectively by the heating device and may enter the cooking device 1 through the holes 6 of the elevated portions 5.

It is further illustrated that the elevated portions 5 include a surface extending in an area 9 with a predetermined minimum distance 10 above the bottom plane including the bottom surface of the bottom part 2, i.e. the flat lower surface of the cooking device 1. Thus, by the predetermined minimum distance 10, a minimum height of the cavity 8 is guaranteed. This provides for an effective heating of a sufficient quantity of hot air within the cavity 8, which may then enter the cooking device 1 through the holes 6 for an effective hot air cooking. As illustrated, the predetermined minimum height may be between a quarter and three quarters of a maximum height of the upper edge 4 above the bottom plane. Thereby, a lower part of the cooking chamber in which cooking liquids may assemble is guaranteed not to be in correspondence with the holes. This may allow cooking of tasty sauces. Further, it is guaranteed that the holes are not located in a top part of the cooking chamber, where they could be covered for example by a lid placed upon the cooking device 1. Thus, an effective inlet of hot air is guaranteed. Figs. 3 and 4 show the embodiment of Fig. 1 in a side view, seen from two opposite sides.

In Fig. 5, the embodiment of Fig. 1 is shown in a bottom view.

In the views of Figs. 3 to 5, the cavities 8 formed in bottom part 2 in a region abutting the surrounding wall and opening to a side of the flat lower surface are illustrated. Fig. 6 illustrates the embodiment of Fig. 1 in an isometric view, further illustrating the cavities 8 formed in the abutting region of the bottom part 2 and the surrounding wall 3.

In Fig. 7, a further embodiment of a cooking device 1 is shown in a top view. The cooking device 1 has a bottom part 2 and a surrounding wall 3 with upper edge 4. In this embodiment, an elevated portion 5 is shown to surround the bottom part 2 along the surrounding wall 3. The elevated portion 5 includes a plurality of holes 6 arranged at regular intervals within the elevated portion along the surrounding wall. The evenly distributed holes 6 allow for a homogeneous inlet of hot air at regular distances, thereby achieving a homogeneous heating within the cooking device 1 .

Further, the elevated portion 5 may include a groove (not shown) extending along the surrounding wall 3 and thereby separating the surrounding wall 3 from the holes 6. Thus, condensed water pouring down e.g. from the surrounding wall is kept away from the holes, whereby a dropping off is prevented. Further, the condensed water is also kept away from food placed in the cooking device 1 on the bottom part 2. Thereby, dry cooking is supported. Fig. 8 illustrates the embodiment of Fig. 7 in a sectional side view as if cut along the dashed line A-A.

Fig. 9 illustrates the embodiment of Fig. 7 in a side view. In this view, it is shown that also in this embodiment, a cavity 8 is formed beneath the elevated part 5, in which cavity 8 hot air may ascend and enter into the cooking device 1 through the holes 6.

Figs. 10 and 1 1 respectively illustrate a bottom view and an isometric view of the embodiment of Fig. 7. In Fig. 12, a further embodiment of a cooking device 1 is shown in a top view. The cooking device 1 again has a bottom part 2 and a surrounding wall 3 with upper edge 4. In this embodiment, however, only two elevated portions 5 are shown, each including a plurality of holes 6 disposed at regular distances within the elevated portions 5. As in Fig. 1 , the elevated portions 5 are located in an area of the bottom part 2 adjacent to the surrounding wall 3, i.e. abutting the surrounding wall 3. The provision of only two elevated portions allows providing a large center part which is not elevated, but forms part of the flat upper surface of the bottom part 2, upon which the items to be cooked may be placed. This allows placing large pieces of food in the cooking device 1 to be cooked by the hot air entering through the holes 6.

In Fig. 13, the cooking device 1 of Fig. 12 is shown in a sectional side view, as if cut along the dashed line A- A of Fig. 12. It is illustrated that two cavities 8 are formed beneath the elevated portions 5, in which cavities 8 air may be heated before entering into the cooking device 1 through the holes 6.

Figs. 14 and 15 illustrate side views, seen from two different sides of the cooking device 1 of Fig. 12.

Fig. 16 illustrates a bottom view and Fig. 17 an isometric view of the cooking device 1 of Fig. 12.

Fig. 18 illustrates a top view of a further embodiment of a cooking device 1 , having four elevated portions 5 with holes 6 of the bottom part 2 in an abutting region of the bottom part 2 and the surrounding wall 3.

Fig. 19 to 22 respectively illustrate a sectional side view along the A-A sectional line of Fig. 1 , a front and/or side view, a bottom view and an isometric view of the embodiment of the cooking device 1 of Fig. 18. Since these views show corresponding features as the previously discussed embodiments and Figs. , which features only differ in number from the previously discussed embodiments, the discussion of the effects of these features is not repeated here.

In any of the embodiments shown in Fig. 1 to 22, a lid may be placed upon the cooking device 1 for keeping a high temperature inside the cooking device 1 to allow an efficient dry cooking. For example, a shape of an outer edge of the lid may essentially correspond to the upper edge 4 of the surrounding wall 3 in such a manner as to form a cooking chamber which is close in a direction extending upwardly and/or laterally from the bottom part 2, in particular when the cooking device 1 is placed in an upward position upon the heating device, as during normal cooking.

Fig. 23 illustrates a top view of a further embodiment of a cooking device 1 , forming a wok as known from Asian cookery. The cooking device 1 has four elevated portions 5 with holes 6 of the bottom part 2 in an abutting region of the bottom part 2 and the surrounding wall 3. The surrounding wall 3 is higher in this embodiment if compared e.g. to the pan-like cooker of Fig. 1 , while the bottom part 2 has a smaller diameter. This allows stir-frying as known from Asian cookery.

Figs. 24 to 27 respectively illustrate a sectional side view, a side view, a bottom view and an isometric view of the wok embodiment of Fig. 23. In these views, the arrangement of the elevated parts 5 including the holes 6 is illustrated. In particular in Fig. 24, the increased height of the minimum distance 10 is shown, guaranteeing a sufficient depth of the lower part of the cooking chamber used for stir-frying.

As shown in the embodiments of Figs. 1 to 27, the cooking device may form a cooker, pan or wok. Further, the cooking device 1 may also be provided to form an e.g. rectangular roaster, a barbeque grill and/or a cake pan. The cooking device 1 thus has various fields of application in all kinds of cookery, allowing dry cooking of tasty meals with reduced water and oil while preserving nutritive substances. Upon any of the embodiments of Figs. 1 to 27, a top cover or lid (not shown) may be placed, allowing establishing and supporting a thermodynamic flow of hot air for heating the cooking chamber and cooking the meal.

Claims

1. Cooking device ( 1 ), including

a bottom part (2); and

a surrounding wall (3) surrounding the bottom part (2); wherein

the bottom part (2) includes an elevated portion (5) including at least one hole (6), and

the elevated portion (5) is located in an area of the bottom part (2) adjacent to the surrounding wall (3).

2. Cooking device ( 1 ) according to claim 1 , wherein

the elevated portion (5) includes a plurality of holes (6), and/ or

the hole (6) and/or the plurality of holes (6) have a diameter less than 15 mm.

3. Cooking device ( 1 ) according to any one of the preceding claims, wherein the elevated portion (5) is elevated with respect to the bottom part (2) such that the elevated portion (5) includes a surface extending in an area with a predetermined minimum distance from a bottom plane, the bottom plane including a bottom surface of the bottom part (2).

4. Cooking device ( 1 ) according to any one of the preceding claims, wherein the predetermined minimum distance is between a quarter of a maximum height of the surrounding wall (3) and three quarters of the maximum height of the surrounding wall (3).

5. Cooking device ( 1 ) according to any one of the preceding claims, wherein the bottom part (2) includes at least one further elevated portion (5) essentially corresponding to the elevated portion (5), and/ or

the elevated portion (5) and the further elevated portion (5) are respectively located at essentially equal distances along the surrounding wall (3).

6. Cooking device ( 1 ) according to any one of the preceding claims, wherein beneath the elevated portion (5) and/ or the further elevated portion (5), a cavity (8) is formed.

7. Cooking device ( 1 ) according to any one of the preceding claims, wherein the elevated portion (5) surrounds the bottom part (2) along the surrounding wall (3), the elevated portion (5) includes a plurality of holes (6) arranged at regular intervals within the elevated portion (5) along the surrounding wall (3), and/or the elevated portion (5) and the surrounding wall (3) surround the bottom part (2) in a circular manner.

8. Cooking device ( 1 ) according to any one of the preceding claims, wherein the elevated portion (5) includes a groove ( 1 1 ) extending along the surrounding wall (3).

9. Cooking device ( 1 ) according to any one of the preceding claims, wherein a lid adapted to be placed upon an upper edge (4) of the surrounding wall

(3) is included, and/ or

a shape of an outer edge of the lid essentially corresponds to the upper edge (4) of the surrounding wall (3) in such a manner as to form a cooking chamber which is closed in a direction extending upwardly and / or laterally from the bottom part (2).

10. Cooking device ( 1 ) according to any one of the preceding claims, wherein the cooking device ( 1 ) is a cooker, a pan, a wok, a barbecue grill and/or a cake pan.

1 1. Cooking device ( 1 ), including

a bottom part (2) having at least one elevated portion (5) including at least one hole (6);

a surrounding wall (3) surrounding the bottom part (2); and

a top cover adapted to be releasably placed upon the surrounding wall (3) to form a cooking chamber bordered by the bottom part (2), the surrounding wall (3) and the top cover, the cooking chamber being in fluid communication with an external environment through the hole (6); wherein

the hole (6) is adapted to establish a thermodynamic flow of hot air entering the cooking chamber through at least some of the at least one hole (6) and/ or expelling colder air from the cooking chamber through at least some of the at least one hole (6).

12. Cooking device ( 1 ) according to claim 1 1 , wherein

the at least one elevated portion (5) is located in an area of the bottom part (2) adjacent to the surrounding wall (3). Cooking device (1) according to any of claims 1 to 10 and any of claims 11