EP2375168B1 - Method for preparing a dish in an oven, especially in a domestic oven - Google Patents
Method for preparing a dish in an oven, especially in a domestic oven Download PDFInfo
- Publication number
- EP2375168B1 EP2375168B1 EP10002667.3A EP10002667A EP2375168B1 EP 2375168 B1 EP2375168 B1 EP 2375168B1 EP 10002667 A EP10002667 A EP 10002667A EP 2375168 B1 EP2375168 B1 EP 2375168B1
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- EP
- European Patent Office
- Prior art keywords
- time
- heating time
- oven
- dish
- remaining
- 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
- 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 preparing a dish in an oven, especially in a domestic oven, wherein the oven has a cavity for placing the dish and a control unit which is connected with an input unit and a display unit according to the preamble of claim 1. It is known in the state of the art to run such a typical cooking and especially baking process by carrying out the following steps: In a first step the dish to be prepared is placed in the cavity of the oven. Then, data are inputted via the input unit defining the heating of the dish in the oven; those data comprising a desired basic heating time. Afterward, the operation of the heating process of the dish is started. The termination of the heating process takes place when an inputted heating time has expired.
- the prepared dish can be taken out from the cavity after the heating operation of the dish is finished. It has been found that not always the result of the cooking and especially baking process is satisfying. After having checked the result of the baking process it is sometimes necessary to elongate the baking time to improve the baking result. It is therefore known that the control unit offers via the display unit to input a certain time by which the baking process is elongated. This facilitates it for the user to prolong the baking time; it is thus not necessary to enter again in the whole baking program and to input the desired additional baking time. Also this method has drawbacks. It is sometimes not easy to judge by which time the baking process should be prolonged after the basic heating time has expired. Also, it is possible that after the termination of the basic heating time it is found that the baking process did already last too long.
- US 2006/0113295 A1 discloses a cooking appliance for radiant heating and/or convectional heating. The progress of the food may be checked periodically. The user can manually reduce the temperature setting and determine when and how frequently to check on the food. An alarm point determination section for determining an alarm point based on a time setting is provided. An annunciator produces periodic annunciations based on the alarm point.
- US 6,777,651 B1 discloses a cooking appliance employing rapid cook technology. A controller calculates rapid cook times form conventional cook times input by a user. For example, the standard cooking time is established for the cooking process, but the user is signalled to check the food when the rapid cooking time expires.
- US 5,620,624 discloses an oven for cooking a food item with radiant energy.
- the desired cooking time for the given food item is set in or already stored in the oven controller. At a given time before the end of the desired cooking time, a signal is triggered indicating that a determination must be made as to whether the food item is cooked to the desired degree.
- the previously set or stored cooking time may also be automatically reduced or extended.
- the continuation of the operation of the heating process according to the last of the above mentioned step is preferably carried out corresponding to the basic heating time, if no data was inputted via the input unit after a defined time expired after the asking via the display.
- the continuation of the operation of the heating process according to the last of the above mentioned steps is preferably carried out corresponding to a new inputted data, if such data was inputted via the input unit after asking via the display.
- the mentioned signal is preferably outputted before the basic heating time corresponding to a stored value.
- This stored value is preferably between 2 und 15 minutes.
- the mentioned signal can be an acoustic signal.
- the signal can be an optical signal; specifically, the signal can comprise the switch-on of a LED at the display unit. Also, a suitable possibility to alert the user is that the signal comprises the switch-on of an illumination of the cavity.
- the method is preferably employed for baking pastries in a domestic oven.
- a specific advantage is that it can substantially be avoided that a too long baking time is operated and the pastries char.
- the check of the baking process before the expiration of the basic heating time allows a reduction of the baking time if the user means that the regular baking time would be too long.
- a further advantage is that the equipment of the oven 1 needs normally not to be enlarged,
- the proposed method can easily be established by a respective software simply by using it as all device elements are normally existing in a normal modern domestic oven.
- FIG 1 a domestic baking oven 1 is shown which has a cavity 2 for receiving a dish which is to be prepared, i. e. to be cooked or baked.
- the controlling of the operation process in the oven 1 is done by a (not depicted) control unit.
- the control unit is in communication with an input unit 3 and a display unit 4 of the oven 1.
- the normal mode for baking pastries is known as such. At first the pastry is placed in a respective baking pan in the cavity 2. Afterwards, the necessary data are inputted via the input unit 3 for defining the baking process. Evidently, the oven temperature as well as the baking mode (hot air etc.) is highly relevant. Also, of course the baking time must be provided, i. e. a basic heating time t B which defines the duration of the baking process. Normally, for each receipt of pastries an optimum baking time and baking temperature is known which is then inputted via the input unit 3 into the control unit. Of course, respective data can also be taken from stored data for a plurality of receipts.
- the oven heats up according to the inputted temperature data and heat is applied to the paste for the basic heating time t B .
- the baking process starts at a time t 0 .
- the control unit has the basic baking time t B as inputted.
- a certain time ⁇ t is stored, e. g. this time is 5 minutes. This time is subtracted from the inputted basic baking time t B to obtain a signal time t S .
- a signal is caused by the control unit.
- the signal will normally be an acoustic signal, i. e. the oven will emit a noise to alert the user that an action from him or her is required.
- an illumination of the cavity is switched on together with the emitting of the noise.
- a comment is shown as can be seen in FIG 2 .
- a text is displayed in the display unit 4 saying that the remaining baking time t S is 5:00 minutes; this time is counted back as time is running.
- the symbols and characters in the display are illuminated in a steady way.
- FIG 2 a situation is shown, where a remaining heating time t R of five minutes is reached. It can be provided, that the characters representing minutes and seconds and/or a specific symbol, e.g. an arrow, indicating the remaining heating time t R , start blinking to draw the user's attention on the display. This has an additional effect to the acoustic signal. Blinking is illustrated by serrated circles in FIG 2 .
- the question is brought forward to the user if he or she wants to change the remaining baking time.
- a change of the remaining baking time can easily be made by using "up” or “down” buttons in the input unit 3.
- the remaining baking time might be increased by one minute for each actuation of the "up” button.
- the increasing and decreasing step to be carried out at each actuation can be adapted to the users wishes.
- FIG 3 it is illustrated that the remaining baking time was increased to a new remaining baking time t R new after checking the result of the baking process.
- the termination time t T of the baking process is thus prolonged and expires after the original basic heating time t B .
- the user does not respond to the signal of the oven to examine the remaining baking time, e. g, because he or she did not hear the signal.
- the process which is operated in this case is depicted in FIG 4 .
- a certain reaction time t Reac is shown (shaded area) which starts to run after the signal was emitted.
- the reaction time can be e. g. 1 minute. If the user does not react within the reaction time t Reac the process is continued as originally defined, i. e. the baking process terminates when the basic heating time t B is reached. In other words the new remaining heating time is the original remaining heating time T R orig .
- reaction time t Reac expires when the basic heating time t B or the new remaining baking time t R new is reached.
- the user is enabled at any moment to increase or decrease the basic heating time t B or the new remaining baking time t R new by means of the input unit 3 and to define the termination time t T , until heating of the oven is stopped. Also the user is enabled to do so several times.
- the heating process is terminated after the termination time t T , i. e. after the inputted heating time has expired.
- the inputted heating time depends on the desired basic heating time as well as the amendments of the remaining heating time.
- the finished pastries can be taken out from the cavity 2.
- the modification of the remaining heating time t Rorig is inputted before the termination of the desired basic heating time t B .
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
- Electric Stoves And Ranges (AREA)
Description
- The invention relates to a method for preparing a dish in an oven, especially in a domestic oven, wherein the oven has a cavity for placing the dish and a control unit which is connected with an input unit and a display unit according to the preamble of claim 1.
It is known in the state of the art to run such a typical cooking and especially baking process by carrying out the following steps: In a first step the dish to be prepared is placed in the cavity of the oven. Then, data are inputted via the input unit defining the heating of the dish in the oven; those data comprising a desired basic heating time. Afterward, the operation of the heating process of the dish is started. The termination of the heating process takes place when an inputted heating time has expired. Finally, the prepared dish can be taken out from the cavity after the heating operation of the dish is finished.
It has been found that not always the result of the cooking and especially baking process is satisfying. After having checked the result of the baking process it is sometimes necessary to elongate the baking time to improve the baking result.
It is therefore known that the control unit offers via the display unit to input a certain time by which the baking process is elongated. This facilitates it for the user to prolong the baking time; it is thus not necessary to enter again in the whole baking program and to input the desired additional baking time.
Also this method has drawbacks. It is sometimes not easy to judge by which time the baking process should be prolonged after the basic heating time has expired. Also, it is possible that after the termination of the basic heating time it is found that the baking process did already last too long. -
US 2006/0113295 A1 discloses a cooking appliance for radiant heating and/or convectional heating. The progress of the food may be checked periodically. The user can manually reduce the temperature setting and determine when and how frequently to check on the food. An alarm point determination section for determining an alarm point based on a time setting is provided. An annunciator produces periodic annunciations based on the alarm point.
US 6,777,651 B1 discloses a cooking appliance employing rapid cook technology. A controller calculates rapid cook times form conventional cook times input by a user. For example, the standard cooking time is established for the cooking process, but the user is signalled to check the food when the rapid cooking time expires.
US 5,620,624 discloses an oven for cooking a food item with radiant energy. The desired cooking time for the given food item is set in or already stored in the oven controller. At a given time before the end of the desired cooking time, a signal is triggered indicating that a determination must be made as to whether the food item is cooked to the desired degree. The previously set or stored cooking time may also be automatically reduced or extended.
Thus, it is an object of the present invention to propose a further developed method of preparing a dish in an oven, especially in a domestic oven, which allows an easier judgement to find the right final cooking or baking time for the dish. By this method is should be possible that better cooking and especially baking results can be obtained.
The solution of this object according to the invention is characterized in that the method comprises the further steps between the outputting of the signal when a remaining heating time is reached and the termination of the heating process when an inputted heating time has expired: - Asking via the display unit if the stored remaining heating time or if a different remaining heating time is desired by the user, wherein the user has the chance to increase the remaining heating time by pressing an "up" button of the input unit or to decrease the remaining heating time by pressing a "down" button of the input unit, and wherein an increasing and decreasing step to be carried out at each situation can be adapted to the user's wishes, and
- Continuation of the operation of the heating process in dependence on the reaction to the question according to last mentioned step.
- The continuation of the operation of the heating process according to the last of the above mentioned step is preferably carried out corresponding to the basic heating time, if no data was inputted via the input unit after a defined time expired after the asking via the display.
- The continuation of the operation of the heating process according to the last of the above mentioned steps is preferably carried out corresponding to a new inputted data, if such data was inputted via the input unit after asking via the display.
- The mentioned signal is preferably outputted before the basic heating time corresponding to a stored value. This stored value is preferably between 2 und 15 minutes.
- The mentioned signal can be an acoustic signal. Also, the signal can be an optical signal; specifically, the signal can comprise the switch-on of a LED at the display unit. Also, a suitable possibility to alert the user is that the signal comprises the switch-on of an illumination of the cavity.
- The method is preferably employed for baking pastries in a domestic oven.
- By the proposed improved process it becomes possible to obtain better baking results.
- A specific advantage is that it can substantially be avoided that a too long baking time is operated and the pastries char. The check of the baking process before the expiration of the basic heating time allows a reduction of the baking time if the user means that the regular baking time would be too long.
- A further advantage is that the equipment of the oven 1 needs normally not to be enlarged, The proposed method can easily be established by a respective software simply by using it as all device elements are normally existing in a normal modern domestic oven.
-
- In the drawings an embodiment of the invention is depicted.
- FIG 1
- shows a perspective view of a domestic oven,
- FIG 2
- shows a view of the input and display unit of the oven,
- FIG 3
- shows a time diagram of a baking process according to a first possible operation mode and
- FIG 4
- shows a time diagram of a baking process according to a second possible operation mode.
- In
FIG 1 a domestic baking oven 1 is shown which has acavity 2 for receiving a dish which is to be prepared, i. e. to be cooked or baked. The controlling of the operation process in the oven 1 is done by a (not depicted) control unit. The control unit is in communication with aninput unit 3 and adisplay unit 4 of the oven 1. - The normal mode for baking pastries is known as such. At first the pastry is placed in a respective baking pan in the
cavity 2. Afterwards, the necessary data are inputted via theinput unit 3 for defining the baking process. Evidently, the oven temperature as well as the baking mode (hot air etc.) is highly relevant. Also, of course the baking time must be provided, i. e. a basic heating time tB which defines the duration of the baking process. Normally, for each receipt of pastries an optimum baking time and baking temperature is known which is then inputted via theinput unit 3 into the control unit. Of course, respective data can also be taken from stored data for a plurality of receipts. - Then, the operation of the heating process of the pastries can be started. Accordingly, the oven heats up according to the inputted temperature data and heat is applied to the paste for the basic heating time tB.
- To optimize the baking result and to give the user of the oven an opportunity to influence the baking process to reach this aim the following process is proposed (reference is made to
Fig. 3 where a time diagram for such a process is depicted); - The baking process starts at a time t0. Also the control unit has the basic baking time tB as inputted. Furthermore, in the control unit of the oven 1 a certain time Δt is stored, e. g. this time is 5 minutes. This time is subtracted from the inputted basic baking time tB to obtain a signal time tS. At this time a signal is caused by the control unit. The signal will normally be an acoustic signal, i. e. the oven will emit a noise to alert the user that an action from him or her is required. Preferably, an illumination of the cavity is switched on together with the emitting of the noise. Furthermore, at the display unit 4 a comment is shown as can be seen in
FIG 2 . - In the present case of the described embodiment a text is displayed in the
display unit 4 saying that the remaining baking time tS is 5:00 minutes; this time is counted back as time is running. Before the remaining baking time of 5:00 minutes is reached, the symbols and characters in the display are illuminated in a steady way. InFIG 2 a situation is shown, where a remaining heating time tR of five minutes is reached. It can be provided, that the characters representing minutes and seconds and/or a specific symbol, e.g. an arrow, indicating the remaining heating time tR, start blinking to draw the user's attention on the display. This has an additional effect to the acoustic signal. Blinking is illustrated by serrated circles inFIG 2 . - Furthermore, the question is brought forward to the user if he or she wants to change the remaining baking time. A change of the remaining baking time can easily be made by using "up" or "down" buttons in the
input unit 3. E.g. the remaining baking time might be increased by one minute for each actuation of the "up" button. Of course, the increasing and decreasing step to be carried out at each actuation can be adapted to the users wishes. - Consequently, the user has the chance now to check the baking result reached insofar and to evaluate if the stored remaining baking time (5:00 min in the example) seems to be the optimum time.
- If the pastries seem to be finished earlier as when baked the remaining baking time this time can be reduced by pressing the "down" button accordingly. On the other hand, sometimes it will be the case that the user judges that more baking time seems to be necessary as corresponding to the remaining baking time stored in the control unit. Consequently, he or she will increase the remaining baking time by pressing the "up" button.
- In
FIG 3 it is illustrated that the remaining baking time was increased to a new remaining baking time tR new after checking the result of the baking process. The termination time tT of the baking process is thus prolonged and expires after the original basic heating time tB. - Of course it is possible that the user does not respond to the signal of the oven to examine the remaining baking time, e. g, because he or she did not hear the signal. The process which is operated in this case is depicted in
FIG 4 . Here - as inFIG 3 - a certain reaction time tReac is shown (shaded area) which starts to run after the signal was emitted. The reaction time can be e. g. 1 minute. If the user does not react within the reaction time tReac the process is continued as originally defined, i. e. the baking process terminates when the basic heating time tB is reached. In other words the new remaining heating time is the original remaining heating time TR orig. - It is also possible, which is not shown in the figures, that the reaction time tReac expires when the basic heating time tB or the new remaining baking time tR new is reached. Thus, the user is enabled at any moment to increase or decrease the basic heating time tB or the new remaining baking time tR new by means of the
input unit 3 and to define the termination time tT, until heating of the oven is stopped. Also the user is enabled to do so several times. - The heating process is terminated after the termination time tT, i. e. after the inputted heating time has expired.
The inputted heating time depends on the desired basic heating time as well as the amendments of the remaining heating time. After the termination, the finished pastries can be taken out from thecavity 2. -
- The modification of the remaining heating time tRorig is inputted before the termination of the desired basic heating time tB.
-
- 1
- Oven (domestic oven)
- 2
- Cavity
- 3
- Input unit
- 4
- Display unit
- tB
- Basic heating time
- tT
- Termination time
- Δt
- Signal output time before basic heating time
- tR
- Remaining heating time
- tR orig
- Original remaining heating time
- tR new
- New remaining heating time
- tReac
- Reaction time
Claims (11)
- Method for preparing a dish in an oven (1), especially in a domestic oven, wherein the oven (1) has a cavity (2) for placing the dish and a control unit which is connected with an input unit (3) and a display unit (4), wherein the method comprises the steps of:a) Placing the dish to be prepared in the cavity (2),b) Inputting data defining the heating of the dish in the oven (1) comprising a desired basic heating time (tB) via the input unit (3),c) Starting the operation of the heating process of the dish,d) Outputting a signal before (Δt) the termination of the basic heating time (tB) by the control unit when a remaining heating time (tR) is reached and indicating the remaining heating time (tR) by the display unit (4),e) Termination (tT) of the heating process when an inputted heating time has expired, andf) Taking out of the prepared dish from the cavity (2) after the heating operation of the dish is finished,characterized in that the method comprises the further steps between step d) and step e):d1) Asking via the display unit (4) if the stored remaining heating time (tR orig) or if a different remaining heating time (tR new) is desired by the user, wherein the user has the chance to increase the remaining heating time (tR new) by pressing an "up" button of the input unit (3) or to decrease the remaining heating time (tR new) by pressing a "down" button of the input unit (3), and wherein an increasing and decreasing step to be carried out at each situation can be adapted to the user's wishes, andd2) Continuation of the operation of the heating process in dependence on the reaction of the user to the question according to step d1).
- Method according to claim 1, characterized in that the continuation of the operation of the heating process according to step d2) of claim 1 is carried out corresponding to the basic heating time (tR orig), if no data was inputted via the input unit (3) after a defined time (tReac) expired after asking according to step d1) of claim 1.
- Method according to claim 1, characterized in that the continuation of the operation of the heating process according to step d2) of claim 1 is carried out corresponding to a new inputted data (tR new), if such data was inputted via the input unit (3) after asking according to step d1) of claim 1.
- Method according to one of claims 1 to 3, characterized in that the signal is outputted according to step d) of claim 1 before the basic heating time corresponding to a stored value (Δt) .
- Method according to claim 4, characterized in that the stored value (Δt) is between 2 und 15 minutes.
- Method according to one of claims 1 to 5, characterized in that in case the user changes the remaining heating time at a time tM to the new remaining heating time tR new, the termination time tT where the heating process terminates is obtained in the following way:
- Method according to one of claims 1 to 6, characterized in that the signal according to step d) of claim 1 is an acoustic signal.
- Method according to one of claims 1 to 6, characterized in that the signal according to step d) of claim 1 is an optical signal.
- Method according to claim 8, characterized in that the signal comprises the switch-on of a LED at the display unit (3).
- Method according to claim 8, characterised in that the signal comprises the switch-on of an illumination of the cavity (2).
- Method according to one of claims 1 to 10, characterized in that it is used for baking pastries in a domestic oven,
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP10002667.3A EP2375168B1 (en) | 2010-03-13 | 2010-03-13 | Method for preparing a dish in an oven, especially in a domestic oven |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP10002667.3A EP2375168B1 (en) | 2010-03-13 | 2010-03-13 | Method for preparing a dish in an oven, especially in a domestic oven |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2375168A1 EP2375168A1 (en) | 2011-10-12 |
EP2375168B1 true EP2375168B1 (en) | 2018-01-10 |
Family
ID=42697653
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP10002667.3A Not-in-force EP2375168B1 (en) | 2010-03-13 | 2010-03-13 | Method for preparing a dish in an oven, especially in a domestic oven |
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EP (1) | EP2375168B1 (en) |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4222037A (en) * | 1978-12-05 | 1980-09-09 | General Electric Company | Cooking cycle timer |
US5620624A (en) * | 1988-05-19 | 1997-04-15 | Quadlux, Inc. | Cooking method and apparatus controlling cooking cycle |
US6777651B1 (en) * | 2003-04-10 | 2004-08-17 | Maytag Corporation | Cook time control system for convection cooking appliance |
DE102004026319B4 (en) * | 2004-05-26 | 2010-12-16 | Electrolux Home Products Corporation N.V. | Apparatus and method for setting and displaying time functions for a household appliance |
US7381930B2 (en) * | 2004-09-10 | 2008-06-03 | Electrolux Home Products, Inc. | Reminder for convection cooking |
-
2010
- 2010-03-13 EP EP10002667.3A patent/EP2375168B1/en not_active Not-in-force
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