EP2188572B1 - ein Verfahren für ein Gargerät - Google Patents
ein Verfahren für ein Gargerät Download PDFInfo
- Publication number
- EP2188572B1 EP2188572B1 EP08787370.9A EP08787370A EP2188572B1 EP 2188572 B1 EP2188572 B1 EP 2188572B1 EP 08787370 A EP08787370 A EP 08787370A EP 2188572 B1 EP2188572 B1 EP 2188572B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- crust formation
- food
- humidity
- crust
- control unit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Not-in-force
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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
- F24C15/00—Details
- F24C15/003—Details moisturising of air
-
- 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 present invention relates to a method for operating an oven wherein the cooking control of foodstuffs forming a crust on the outer surface is performed.
- the water in the food evaporates during the cooking process with the effect of the heat transferred to the food and the weight of the food decreases during cooking.
- the water amount that can be held in the food is essential for cooking quality.
- Forming a crust on the outer surfaces of the food by various cooking functions is aimed, for example in pastries such as bread and cake or various meat dishes.
- the forming of crust on the outer surface prevents the escape of moisture inside the food and the desired cooking quality is maintained by preventing drying up of the inner portion.
- the relative humidity in the oven cavity wherein cooking process is performed is a significant parameter for foodstuff forming a crust during the cooking process.
- the amount of moisture expelled from the foodstuffs during the cooking process not only depends on some of the basic characteristics of the food (diffusion coefficient, permeability, porous structure etc.) but also on the ambient temperature and relative humidity of the environment containing the food.
- the food in a low relative humidity environment expels moisture from inside and the surface rapidly and while in a high relative humidity environment, this duration increases, sometimes the crust is not formed since the relative humidity cannot be reduced and the desired result of cooking quality cannot be achieved.
- cooking algorithms are regulated by detecting the amount of humidity in the oven cavity by the humidity sensor however the data of the humidity sensor is insufficient due to different characteristics of the cooked food.
- a humidity sensor is provided in the oven cavity.
- the signals received from the sensor is passed through a digital filter, afterwards a graph is formed of the humidity change with respect to time.
- the parameters received are analyzed for estimating the degree of cooking of the food and the remaining cooking time and the appropriate power level for completing the cooking process are determined.
- a baking process is defined in a microwave type oven.
- a two stage cooking process is employed by using a microwave type high frequency heater together with an irradiation type heater for baking the surface of the cake.
- the cake is heated with a high frequency heating means until the rapid rising and in the second stage of cooking the surface of the cake is baked using a radiation heating means.
- the decision for passing from the first stage to the second stage is given by the control unit and while the decision is made a weight sensor is used together with a temperature sensor or a humidity sensor.
- the humidity inside the oven is detected by a humidity sensor.
- the food is cooked following a cooking algorithm based on characteristic humidity curves for different types of food stored in the memory of a control unit.
- DE 197 18 399 A1 discloses a method of operating an oven wherein the user is requested to insert the type of food to be cooked, the desired final core temperature of meat to be cooked, the desired final temperature in the oven cavity and the desired final humidity in the oven cavity. On the basis of these parameters, the time required for cooking the food and for crust formation is calculated.
- the aim of the present invention is the realization of a method of operating an oven wherein the foodstuffs forming a crust on the outer surface during cooking are cooked with the desired quality.
- the type of food to be cooked, the amount and the estimated crust forming durations depending on the relative humidity are predetermined and recorded in the control unit.
- the control unit controls the cooking process according to the food type and amount entered by the user at the start of the cooking process and the relative humidity measured by the humidity sensor, using the crust formation duration data in the memory.
- the control unit furthermore compares the crust formation duration data with the total cooking time determined according to the food type and amount entered by the user and predetermines whether or not crust will be formed within the total cooking time.
- the control unit accelerates crust formation or prevents crust formation by changing parameters such as temperature and relative humidity depending on the selections by the user whether crust formation is desired or not.
- the control unit decreases crust formation duration, that is accelerates crust formation by giving the command for increasing the temperature and/or decreasing humidity.
- the control unit increases crust formation duration by bringing to a greater value than the total cooking time and prevents crust formation by giving the command for decreasing the temperature and/or increasing humidity.
- a humidity regulator is used that increases or decreases the relative humidity for accelerating crust formation or preventing crust formation depending on the selection for crust formation on the cooked food.
- the humidity regulator reduces relative humidity and accelerates crust formation.
- the humidity regulator prevents crust formation by increasing the relative humidity.
- the oven (1) comprises an oven cavity (2) wherein the cooking process is performed, a humidity sensor (3) that detects the humidity in the oven cavity (2) and a control unit (4) that controls the cooking process.
- the food to be cooked is classified according to type and amount (e.g. meat: 0,5 kg or pastry : 0.75 kg) and recorded in the memory of the control unit (4).
- type and amount e.g. meat: 0,5 kg or pastry : 0.75 kg
- the type and amount of food to be cooked and the crust formation selections, whether or not crust formation is preferred on the food are entered into the control unit (4) by the user at the start of the cooking process.
- the estimated total cooking time (Tp) is determined by the control unit (4) according to information on the type and amount of food defined by the user at the start of the cooking process.
- the type and amount of food to be cooked and the anticipated crust formation durations (Tk) depending on the humidity of the environment containing the food during the cooking process is recorded in the memory of the control unit (4).
- the control unit (4) controls the cooking process by using the information of crust formation durations (Tk) in the memory, the type and amount of food to be cooked defined at the start of the cooking process by the user and the humidity measured by the humidity sensor (3).
- the crust formation duration (Tk) remains within the total cooking time (Tp) (Tk ⁇ Tp) and the food is removed from the oven (1) being cooked and with a crust formed thereon.
- the control unit (4) controls the cooking process according to the food type and amount entered by the user at the start of the cooking process and the relative humidity measured by the humidity sensor (3), using the crust formation duration (Tk) data in the memory.
- the control unit (4) furthermore compares the crust forming duration (Tk) in the memory with the total cooking time (Tp) determined according to the food type and amount entered by the user and predetermines whether or not crust will be formed within the total cooking time (Tp). Afterwards the control unit (4) accelerates crust formation or prevents crust formation by changing the cooking parameters of temperature and humidity according to selections of the user preference for the food with crust formation or without crust formation.
- the control unit (4) does not interfere in the cooking parameters.
- the control unit (4) decreases crust formation duration (Tk) to a value smaller than the total cooking time (Tp) (Tk ⁇ Tp), by giving the command for increasing the temperature and/or decreasing humidity and thus accelerating crust formation.
- the control unit (4) does not interfere in the cooking parameters.
- the control unit (4) increases crust formation duration (Tk) to a value greater than the total cooking time (Tp) (Tk > Tp), by giving the command for decreasing the temperature and/or increasing humidity and thus prevents crust formation.
- the cooking process is started after the user defines the information about food type and amount and crust formation selection at the start of the cooking process and the control unit (4) determines the total cooking time (Tp).
- the measured humidity in the oven cavity (2) is received from the humidity sensor (3) and the control unit (4) calculates the crust formation duration (Tk) corresponding to the defined food type and amount.
- the crust formation duration (Tk) determined by the control unit (4) is compared with the total cooking time (Tp) and whether or not crust will be formed within the total cooking time (Tp) is predetermined. Afterwards, parameters for accelerating crust formation or preventing crust formation are implemented according to selections of the user about crust formation.
- the oven (1) comprises a humidity regulator (5) that increases or decreases the humidity in the oven cavity (2) for accelerating crust formation or preventing crust formation depending on the selection of crust formation on the cooked food.
- the humidity regulator (5) decreases humidity and accelerates crust formation.
- the humidity regulator (5) increases humidity and prevents crust formation.
- cooking of the all the food types and amounts recorded in the memory of the control unit (4) with the desired quality is achieved by implementing the parameters for accelerating crust formation or preventing crust formation according to selections of the user about crust formation.
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
Claims (2)
- Verfahren zum Betreiben eines Ofens (1), der einen Ofenraum (2), in dem der Garungsvorgang ausgeführt wird, einen Feuchtigkeitssensor (3), der die Feuchtigkeit im Ofenraum (2) erkennt, und eine Steuereinheit (4) mit einem Speicher umfasst, in dem für Arten und Mengen von Speisen die erwartete Krustenbildungsdauer (Tk) in Abhängigkeit von der Feuchtigkeit der Umgebung, in der die Speise während des Garungsvorgangs aufgenommen ist, im Voraus gespeichert wurde, wobei das Verfahren Folgendes vorsieht:- Eingeben der Art und Menge der zu garenden Speise durch den Benutzer zu Beginn des Garungsvorgangs in die Steuereinheit (4),- Eingeben der Auswahl der Benutzereinstellung für die Speise mit Auswahl der Krustenbildung oder ohne Auswahl der Krustenbildung durch den Benutzer zu Beginn des Garungsvorgangs,- Steuern des Garungsvorgangs mithilfe der Steuereinheit (4) durch Verwenden der Informationen zur Krustenbildungsdauer (Tk) im Speicher und der Informationen zur Art und Menge der zu garenden Speise, die zu Beginn des Garungsvorgangs durch den Benutzer und durch die vom Feuchtigkeitssensor (3) gemessene Feuchtigkeit definiert wurden, und- Beschleunigen der Krustenbildung oder Verhindern der Krustenbildung mithilfe der Steuereinheit (4) durch Ändern der Garungsparameter wie etwa Temperatur und Feuchtigkeit entsprechend der Auswahl der Benutzereinstellung für die Speise mit Auswahl der Krustenbildung oder ohne Auswahl der Krustenbildung, wobei die Steuereinheit (4) die Informationen zur Krustenbildungsdauer (Tk) im Speicher mit der Gesamtgarungsdauer (Tp) verglicht, die entsprechend der Art und Menge der zu garenden Speise bestimmt wird, die vom Benutzer definiert wurden, und im Voraus festlegt, ob die Kruste innerhalb der Gesamtgarungsdauer (Tp) gebildet wird oder nicht, und wobeia) die Steuereinheit (4) die Krustenbildungsdauer (Tk) auf einen Wert senkt, der kleiner als die Gesamtgarungsdauer (Tp) (Tk<Tp) ist, indem sie einen Befehl zum Erhöhen der Temperatur und/oder zum Reduzieren der Feuchtigkeit ausgibt, wenn die Krustenbildung vom Benutzer gewählt wurde, und wenn die für die Art und Menge der zu garenden Speise bestimmte Krustenbildungsdauer (Tk) die Gesamtgarungsdauer (Tp) übersteigt (Tk>Tp), oderb) die Steuereinheit (4) die Krustenbildungsdauer (Tk) auf einen Wert erhöht, der größer als die Gesamtgarungsdauer (Tp) (Tk>Tp) ist, indem sie den Befehl zum Senken der Temperatur ausgibt und/oder Erhöhen der Feuchtigkeit ausgibt, wenn die Krustenbildung vom Benutzer nicht gewählt wurde, und wenn die für die Art und Menge der zu garenden Speise bestimmte Krustenbildungsdauer (Tk) innerhalb der Gesamtgarungsdauer (Tp) bleibt (Tk<Tp).
- Verfahren zum Betreiben eines Ofens (1) nach einem der vorangehenden Ansprüche, wobei es ein Feuchtigkeitsregler (5) ist, der die Feuchtigkeit im Ofenraum (2) erhöht oder reduziert, um abhängig von der Auswahl der Krustenbildung an der zu garenden Speise die Krustenbildung zu beschleunigen oder die Krustenbildung zu verhindern.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
TR200705894 | 2007-08-24 | ||
PCT/EP2008/060926 WO2009027304A1 (en) | 2007-08-24 | 2008-08-21 | An oven |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2188572A1 EP2188572A1 (de) | 2010-05-26 |
EP2188572B1 true EP2188572B1 (de) | 2014-06-25 |
Family
ID=39864923
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP08787370.9A Not-in-force EP2188572B1 (de) | 2007-08-24 | 2008-08-21 | ein Verfahren für ein Gargerät |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP2188572B1 (de) |
WO (1) | WO2009027304A1 (de) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2014053354A1 (en) | 2012-10-03 | 2014-04-10 | Arcelik Anonim Sirketi | Oven with increased cooking effectiveness |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4162381A (en) | 1977-08-30 | 1979-07-24 | Litton Systems, Inc. | Microwave oven sensing system |
JPS60175929A (ja) * | 1984-02-22 | 1985-09-10 | Matsushita Electric Ind Co Ltd | 加熱調理器 |
JPH06113714A (ja) | 1992-10-06 | 1994-04-26 | Matsushita Electric Ind Co Ltd | ケーキ類の調理方法および調理装置 |
IN190221B (de) * | 1995-06-22 | 2003-07-05 | Matsushita Electric Ind Co Ltd | |
JP3751057B2 (ja) * | 1995-10-04 | 2006-03-01 | 松下電器産業株式会社 | マイクロ波加熱装置 |
DE19718399A1 (de) * | 1997-04-30 | 1998-11-05 | Rational Gmbh | Verfahren zum individuellen Führen eines Garprozesses und zugehöriges Gargerät |
FR2773390B1 (fr) | 1998-01-08 | 2000-03-24 | Europ Equip Menager | Dispositif de cuisson automatique utilisant un reseau de neurones |
-
2008
- 2008-08-21 WO PCT/EP2008/060926 patent/WO2009027304A1/en active Application Filing
- 2008-08-21 EP EP08787370.9A patent/EP2188572B1/de not_active Not-in-force
Also Published As
Publication number | Publication date |
---|---|
EP2188572A1 (de) | 2010-05-26 |
WO2009027304A1 (en) | 2009-03-05 |
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