EP2741011B1 - Appareil de cuisson - Google Patents

Appareil de cuisson Download PDF

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Publication number
EP2741011B1
EP2741011B1 EP13194378.9A EP13194378A EP2741011B1 EP 2741011 B1 EP2741011 B1 EP 2741011B1 EP 13194378 A EP13194378 A EP 13194378A EP 2741011 B1 EP2741011 B1 EP 2741011B1
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Prior art keywords
cooking
reference signal
curve
concentration
signal curves
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EP13194378.9A
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German (de)
English (en)
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EP2741011A1 (fr
Inventor
Hans-Jürgen Bauer
Sebastian Schmidl
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BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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    • 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

Definitions

  • the present invention relates to a cooking appliance, such as an oven, a microwave or a steamer.
  • the invention also relates to a method for operating a cooking appliance.
  • a conventional cooking appliance has a cooking chamber for cooking food, a control device for carrying out a plurality of predetermined cooking programs and a user interface coupled to the control device for controlling the control device. The user can select a specific cooking program via the user interface. The control device then carries out the selected cooking program.
  • the DE 103 27 864 A1 relates to a method for contactless control of a cooking process in a cooking appliance and a cooking appliance for carrying out the method.
  • the EN 10 2010 060 821 A1 relates to a cooking appliance for determining at least one property of a cooking chamber atmosphere.
  • the EP 2 031 306 A1 discloses a method for cooking a food item in a cooking appliance having a cooking chamber, at least one heating device, a computing device, a storage device and at least one sensing device.
  • the EN 10 2007 040 316 A1 relates to a method for displaying a remaining cooking time during a cooking process in a cooking appliance.
  • the DE 103 00 465 A1 relates to a method for cooking food in a cooking chamber of a cooking appliance.
  • the EN 10 2005 011 304 A1 discloses a method and an associated oven for determining the food to be cooked.
  • the US 5 681 496 A relates to a device and a method for controlling a cooking device.
  • the moisture content is measured using a moisture sensor within a cooking chamber.
  • the EN 10 2004 049927 A1 discloses a cooking appliance with a sensor designed as a carbon dioxide sensor or alternatively as an oxygen sensor, via which a gas concentration is detected. By comparing with reference value sets, parameter sets are selected from which an end of cooking time is calculated.
  • one object of the present invention is to improve the determination of a remaining cooking time of the food in the cooking appliance.
  • a cooking appliance which has a cooking chamber for cooking food, an oxygen sensor arranged in the cooking chamber for determining a current signal curve of an oxygen concentration in the cooking chamber, a nitrogen sensor arranged in the cooking chamber for determining a current signal curve of a nitrogen concentration in the cooking chamber, a humidity sensor arranged in the cooking chamber for determining a current signal curve of a humidity concentration in the cooking chamber, a temperature sensor arranged in the cooking chamber for recording a heating curve of the cooking chamber, a memory in which a plurality of oxygen reference signal curves for the oxygen concentration in the cooking chamber, a plurality of nitrogen reference signal curves for the nitrogen concentration in the cooking chamber and a plurality of humidity reference signal curves for the humidity concentration in the cooking chamber are stored, and a control device which is set up to determine a remaining cooking time of the food by comparing the determined current signal curves with the plurality of stored reference signal curves and depending on the recorded heating curve, wherein the control device for this is designed to record the signal curves of the oxygen concentration, nitrogen
  • One advantage of determining the remaining cooking time according to the invention is that it can be determined or calculated very precisely. Furthermore, when determining the remaining cooking time according to the invention, no user input is required, such as the weight of the food to be cooked. Furthermore, the reference signal curves can be learned during operation of the cooking device, so that the determination of the remaining cooking time can be further refined during the lifetime of the cooking device and expanded to include a larger number of dishes.
  • the calculation of the remaining cooking time can be further refined and improved.
  • the cooking appliance can learn adaptively and thus further improve the determination of the remaining cooking time.
  • the reference signal curve that has a minimal deviation from the current signal curve is selected.
  • Each reference signal curve is assigned a total cooking time, from which the remaining cooking time can then be easily calculated depending on the cooking time already required. By determining the remaining cooking time, the user can estimate the end of the cooking process and prepare to be at the cooking device at the expected end of cooking in order to remove the food or dish from the cooking chamber.
  • the remaining cooking time refers to the time that is still needed to cook the food in the cooking chamber, especially with the currently set cooking program. At the start of cooking, the remaining cooking time and the total cooking time are the same.
  • the cooking appliance has a display device which is designed to display the determined remaining cooking time to a user.
  • the display device is designed, for example, as a touch-sensitive screen (touchscreen) and is integrated into a user interface.
  • the user interface is in particular coupled to the control device and designed to control the control device.
  • the control device is designed to output a selected cooking program, the specific remaining cooking time and potentially other data relating to cooking to the user via the user interface.
  • the user interface has, for example, input buttons and the touch-sensitive screen.
  • a specific total cooking time is assigned to the respective reference signal curve of the majority of reference signal curves.
  • the control device is designed to use the comparison to select the reference signal curve with a minimum distance to the specific current signal curve and to determine the remaining cooking time as the difference between the total cooking time assigned to the selected reference signal curve and a start time of cooking.
  • the cooking device preferably has a timer for recording the start time of cooking.
  • control device is configured to calculate an average absolute deviation between the determined current signal waveform and each of the stored reference signal waveforms and to select the reference signal waveform with the calculated minimum average absolute deviation for determining the remaining cooking time.
  • the memory comprises a database for storing N reference signal waveforms.
  • the database stores a data set for each of the N reference signal waveforms.
  • the respective data set comprises a temporal Sequence of reference signal values of the gas concentration in the cooking chamber and an associated total cooking time for the food in the cooking chamber.
  • the following example illustrates the above embodiments for the reference signal curves and the determination of the remaining cooking time.
  • the database includes - as explained above - the total cooking time for the respective reference signal curve.
  • signal values are stored at selected times, e.g. 5 minutes, 6 minutes or the like, up to a predetermined end time, e.g. 20 minutes.
  • the example extract from a database below includes three data sets for three curves k (k ⁇ ⁇ 1, 2, 3 ⁇ ).
  • the control device measures the signal value at the times specified in the database, in this example at times 5, 6, 8, ... 20 minutes, and compares the current measured signal values with the values in the database.
  • the number of data sets in the database is designated as N.
  • x for x ⁇ 0; -x otherwise.
  • F act (t) is the current signal value at time t.
  • F k (t) is the signal value of curve no. k in the database at time t.
  • the controller looks for the smallest MAA(k) value.
  • MAAmin kbest Min MAA 1 , MAA 2 , ... MAA N
  • the tables below show an extract from the above databases with the three data sets and an example of the current signal curve.
  • the absolute deviation is calculated from the current signal value minus the signal value of curve k in the database.
  • the respective deviations are added up and shown in the MAA(k) column.
  • the control device is designed to determine the remaining cooking time of the food by comparing the determined current signal curve of the oxygen concentration with the plurality of oxygen reference signal curves, by comparing the determined current signal curve of the nitrogen concentration with the plurality of nitrogen reference signal curves and by comparing the determined current signal curve of the moisture concentration with the plurality of moisture reference signal curves.
  • control device is designed to relate the signal values of the current signal curve and the stored reference signal curves to a predetermined reference value.
  • control device is designed to determine the remaining cooking time of the food several times during the total cooking time of the food, in particular at predetermined time intervals. This allows the current remaining cooking time to be updated, calculated and displayed.
  • control device is designed to start a timer initialized with the determined remaining cooking time at the time of determining the remaining cooking time and to automatically stop the cooking of the food after the initialized timer has elapsed.
  • the cooking appliance has a communication interface which is designed to receive updated reference signal profiles from a server via a network. Accordingly, the communication interface can also be designed to transmit the reference signal profiles stored in the memory to the server via the network.
  • the cooking appliance is online-capable and can both load updated reference signal waveforms and provide updated reference signal waveforms for other cooking appliances via the network and the server.
  • the cooking appliance comprises a probe for determining the permittivity of the food in the cooking chamber.
  • the control device can then be set up to additionally calculate the remaining cooking time of the food depending on the determined permittivity of the food.
  • the probe is inserted into the food being cooked.
  • the inserted probe measures the frequency-dependent permittivity (dielectric constant) of the food being cooked using direct and alternating electrical fields.
  • the measured data is compared with data stored in the control device in a similar way to spectrometry. By heating the food being cooked during the measurement, the measurement results can be made even clearer.
  • the cooking appliance is, for example, an oven, a microwave, a steamer or a warming drawer.
  • a method for operating a cooking appliance with a cooking chamber for cooking food is proposed.
  • a plurality of oxygen reference signal curves for an oxygen concentration in the cooking chamber, a plurality of nitrogen reference signal curves for a nitrogen concentration in the cooking chamber and a plurality of moisture reference signal curves for a moisture concentration in the cooking chamber are stored.
  • a current signal curve of the oxygen concentration in the cooking chamber, a current signal curve of the nitrogen concentration in the cooking chamber and a current signal curve of the moisture concentration in the cooking chamber are determined.
  • a heating curve of the cooking chamber is recorded.
  • a remaining cooking time of the food is determined by comparing the determined current signal curves with the plurality of stored reference signal curves and depending on the recorded heating curve.
  • the waveforms of the oxygen concentration, nitrogen concentration and moisture concentration in the cooking chamber determined during cooking performed by a user are recorded and the recorded waveforms are stored in the memory as reference waveforms.
  • a computer program product is described here which causes at least one step of a method for operating a cooking appliance as explained above to be carried out on a program-controlled device.
  • a computer program product such as a computer program means can be provided or delivered, for example, as a storage medium such as a memory card, USB stick, CD-ROM, DVD or in the form of a downloadable file from a server in a network. This can be done, for example, in a wireless communications network by transmitting a corresponding file with the computer program product or the computer program means.
  • Fig.1 a schematic view of an example of a cooking appliance 1 is shown.
  • the cooking appliance 1 has a cooking chamber 2 for cooking food (not shown).
  • the cooking appliance 1 is designed as an oven.
  • the cooking chamber 2 can then be referred to as an oven.
  • a sensor 3 is arranged in the cooking chamber 2, which determines a current signal curve AS of a gas concentration in the cooking chamber 2. For example, the sensor 3 is set up to determine an oxygen concentration in the cooking chamber 2, a nitrogen concentration in the cooking chamber 2 or a moisture concentration in the cooking chamber 2.
  • the cooking appliance 1 has a memory 4 for storing a plurality of reference signal profiles R1-R3 for the gas concentration in the cooking chamber 2.
  • the memory is, for example, a read-only memory.
  • the memory 4 comprises a database for storing a plurality N of reference signal profiles.
  • the database stores a data set for each of the N reference signal profiles R1-R3.
  • the respective data set comprises a temporal sequence of reference signal values R1, R2 or R3 of the gas concentration in the cooking chamber 2 and an associated total cooking time for the food to be cooked in the cooking chamber 2.
  • the memory device 4 of the cooking appliance 1 stores three reference signal profiles R1-R3.
  • the number of stored reference signal profiles R1-R3 in the memory 4 can also be several hundred or thousands.
  • the cooking appliance 1 has a control device 5.
  • the control device 5 is designed to control the cooking appliance 1 and in particular to carry out a plurality of predetermined cooking programs for cooking the food.
  • the control device 5 is designed, for example, as an embedded system or as a microcontroller.
  • the control device 5 is further configured to determine a remaining cooking time RG of the food by comparing the determined current signal profile AS with the majority of stored reference signal profiles R1-R3. A specific total cooking time is assigned to the respective reference signal R1-R3 of the majority of reference signal profiles R1-R3 stored in the memory 4. The control device 5 then selects the reference signal profile R1-R3 by means of the comparison. which has a minimum distance to the determined current signal profile AS. The remaining cooking time RG is then determined by the control device 5 as the difference between the total cooking time assigned to the selected reference signal profile R1-R3 and a start time of cooking. The start time of cooking is detected by the control device 5 using signals.
  • control device 5 is configured to calculate an average absolute deviation between the determined current signal curve AS and each of the stored reference signal curves R1-R3 and to select the reference signal curve R1-R3 with the calculated minimum average absolute deviation for determining the remaining cooking time RG.
  • the cooking appliance 1 has a display device 6 which is coupled to the control device 5 and is designed to display the determined remaining cooking time RG to a user.
  • the control device 4 is also designed in particular to record the signal curve of the gas concentration in the cooking chamber 2 determined by the sensor 3 during cooking carried out by a user and to store it in the memory 4 as a reference signal curve R1-R3.
  • control device 5 is designed, for example, to relate the signal values of the current signal curve AS and the stored reference signal curves R1-R3 to a predetermined reference value. This advantageously makes it possible to avoid an offset of the individual signal values.
  • the control device 5 determines the remaining cooking time RG of the food during the total cooking time of the food, preferably several times, in particular at predetermined time intervals.
  • the predetermined time intervals can be a few seconds or a few minutes.
  • control device 5 can also be set up to start a timer initialized with the remaining cooking time RG at the time of determining the remaining cooking time RG and to automatically and automatically end the cooking of the food after the initialized timer has elapsed.
  • Fig.2 shows another example of a cooking appliance 1.
  • the example of Fig.2 is based on the example of Fig.1 and differs only in that the example of Fig. 2 comprises three different sensors 8, 9 and 10.
  • the cooking appliance 1 of the Fig. 2 For this purpose, it comprises an oxygen sensor 8 for determining a current signal curve AO of the oxygen concentration in the cooking chamber 2, a nitrogen sensor 9 for determining a current signal curve AN of the nitrogen concentration in the cooking chamber 2 and a humidity sensor 10 for determining a current signal curve AF of the humidity concentration in the cooking chamber.
  • the memory 4 of the Fig.2 a plurality of oxygen reference signal waveforms R1, a plurality of nitrogen reference signal waveforms R2 and a plurality of humidity reference signal waveforms R3.
  • the control device 5 of the Fig.2 is designed to determine the remaining cooking time RG of the food by comparing the determined current signal curve OA of the oxygen concentration with the plurality of oxygen reference signal curves R1, by comparing the determined current signal curve AN of the nitrogen concentration with the plurality of nitrogen reference signal curves R2 and by comparing the determined current signal curve AF of the moisture concentration with the plurality of moisture reference signal curves R3.
  • Fig.3 The embodiment of a cooking appliance 1 according to the invention is shown.
  • the embodiment of the Fig.3 is based on the example of Fig.2 and has all the characteristics of the example of Fig.2
  • the cooking appliance 1 of the Fig.3 a temperature sensor 7 arranged in the cooking chamber 2 for recording a heating curve AT of the cooking chamber 2.
  • the control device 5 of the Fig.3 is then set up to calculate the remaining cooking time RG using the Fig.2 described comparisons and depending on the heating curve AT.
  • Fig.4 shows another embodiment of a cooking appliance 1.
  • the embodiment of the Fig.4 is based on the first example of Fig.1 , but can also be based on the example of Fig.2 or the embodiment of the Fig.3
  • the cooking appliance 1 of the Fig.4 has a communication interface 11.
  • the communication interface 11 is designed to receive updated reference signal waveforms R1-R3 via a network 12 from a server 13 and to update the reference signal waveforms stored in the memory 4 R1-R3 to the server 13 via the network 12.
  • the communication interface 11 comprises, for example, an Ethernet interface.
  • the network 12 is, for example, the Internet or a local area network (LAN).
  • Fig.5 is a schematic flow diagram of an embodiment of a method for operating a cooking appliance 1 (see Fig.1 ).
  • the cooking appliance 1 has a cooking chamber 2 for cooking food and a control device 3 for carrying out a plurality of predetermined cooking programs P1-P3.
  • step 501 a plurality of reference signal waveforms R1-R3 for a gas concentration in the cooking chamber 2 are stored.
  • step 502 a current signal curve AS of the gas concentration in the cooking chamber 2 is determined.
  • a remaining cooking time RG of the food to be cooked is determined by comparing the determined current signal waveform AS with the majority of the stored reference signal waveforms R1-R3.
  • Fig.6 shows an example with four signal curves 601, 602, 603, 604 from four data sets and thus with four signal curves.
  • the signal curves 601, 602, 603, 604 are stored there at discrete times between 5 and 20 minutes.
  • Fig.7 is the example of Fig.6 with a current signal curve 701.
  • the current signal curve 701 has the smallest deviation from the curve 602 in this example. Consequently, the baking time assigned to the curve 602 is decisive for the remaining cooking time.

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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)

Claims (11)

  1. Appareil de cuisson (1) présentant
    un espace de cuisson (2) pour la cuisson de denrées à cuire,
    un capteur d'oxygène (8) disposé dans l'espace de cuisson (2) pour la détermination d'un tracé de signal actuel (AO) d'une concentration en oxygène dans l'espace de cuisson (2),
    un capteur d'azote (9) disposé dans l'espace de cuisson (2) pour la détermination d'un tracé de signal actuel (AN) d'une concentration en azote dans l'espace de cuisson (2),
    un capteur d'humidité (10) disposé dans l'espace de cuisson (2) pour la détermination d'un tracé de signal actuel (AF) d'une concentration en humidité dans l'espace de cuisson (2),
    un capteur de température (7) disposé dans l'espace de cuisson (2) pour l'enregistrement d'une courbe de chauffe (AT) de l'espace de cuisson (2),
    une mémoire (4) dans laquelle une pluralité de tracés de signaux de référence d'oxygène (R1) pour la concentration en oxygène dans l'espace de cuisson (2), une pluralité de tracés de signaux de référence d'azote (R2) pour la concentration en azote dans l'espace de cuisson (2) et une pluralité de tracés de signaux de référence d'humidité (R3) pour la concentration en humidité dans l'espace de cuisson (2) sont enregistrés, et
    un dispositif de commande (5) aménagé afin de déterminer une durée de cuisson résiduelle (RG) de la denrée à cuire au moyen d'une comparaison entre les tracés de signaux actuels déterminés (AO, AN, AF) et la pluralité des tracés de signaux de référence enregistrés (R1-R3) et en fonction de la courbe de chauffe (AT) enregistrée, et
    dans lequel le dispositif de commande (5) est aménagé afin d'enregistrer les tracés de signaux (AO, AN, AF) des concentrations en oxygène, concentrations en azote et concentrations en humidité dans l'espace de cuisson (2) déterminés par les capteurs (8, 9, 10) durant une cuisson effectuée par un utilisateur et de mémoriser les tracés de signaux enregistrés sous forme de tracés de signaux de référence (R1-R3) dans la mémoire (4).
  2. Appareil de cuisson selon la revendication 1, caractérisé par un dispositif d'affichage (6) aménagé afin d'afficher à un utilisateur la durée de cuisson résiduelle déterminée (RG).
  3. Appareil de cuisson selon la revendication 1 ou 2, caractérisé en ce qu'une durée de cuisson totale déterminée est affectée au tracé de signal de référence respectif (R1-R3) de la pluralité de tracés de signaux de référence (R1-R3), dans lequel le dispositif de commande (5) est aménagé afin de sélectionner au moyen de la comparaison le tracé de signal de référence (R1-R3) selon un écart minimal par rapport au tracé de signal actuel déterminé (AS) et de déterminer la durée de cuisson résiduelle (RG) sous forme de différence entre la durée de cuisson totale affectée au tracé de signal de référence sélectionné (R1-R3) et un démarrage de la cuisson.
  4. Appareil de cuisson selon la revendication 3, caractérisé en ce que le dispositif de commande (5) est aménagé afin de calculer une déviation moyenne absolue entre le tracé de signal actuel déterminé (AS) et chacun des tracés de signaux de référence enregistrés (R1-R3) et de sélectionner le tracé de signal de référence (R1-R3) avec la déviation moyenne absolue minimale calculée pour la détermination de la durée de cuisson résiduelle (RG).
  5. Appareil de cuisson selon l'une des revendications 1 à 4, caractérisé en ce que la mémoire (4) comprend une base de données pour la mémorisation de N tracés de signaux de référence (R1-R3), dans lequel la base de données mémorise un ensemble de données pour chacun des tracés de signaux de référence (R1-R3), dans lequel l'ensemble de données respectif comprend une suite chronologique de valeurs de signaux de référence (R1-R3) de la concentration en gaz dans l'espace de cuisson (2) et une durée de cuisson totale affectée pour la denrée à cuire dans l'espace de cuisson (2).
  6. Appareil de cuisson selon la revendication 1, caractérisé en ce que le dispositif de commande (5) est aménagé afin de déterminer la durée de cuisson résiduelle (RG) de la denrée à cuire au moyen d'une comparaison entre le tracé de signal actuel déterminé (A0) de la concentration en oxygène et la pluralité de tracés de signaux de référence d'oxygène (R1), au moyen d'une comparaison entre le tracé de signal actuel déterminé (AN) de la concentration en azote et la pluralité de tracés de signaux de référence d'azote (R2) et/ou au moyen d'une comparaison entre le tracé de signal actuel déterminé (AF) de la concentration en humidité et de la pluralité de tracés de signaux de référence d'humidité (R3).
  7. Appareil de cuisson selon l'une des revendications 1 à 6, caractérisé en ce que le dispositif de commande (5) est aménagé afin de rapporter les valeurs de signaux du tracé de signal actuel (AS) et des tracés de signaux de référence mémorisés (R1-R3) à une valeur de référence prédéterminée.
  8. Appareil de cuisson selon l'une des revendications 1 à 7, caractérisé en ce que le dispositif de commande (5) est aménagé afin de déterminer la durée de cuisson résiduelle (RG) de la denrée à cuire plusieurs fois pendant la durée de cuisson totale de la denrée à cuire, en particulier selon des intervalles de temps prédéterminés.
  9. Appareil de cuisson selon l'une des revendications 1 à 8, caractérisé en ce que le dispositif de commande (5) est aménagé afin de démarrer à l'instant de la détermination de la durée de cuisson résiduelle un temporisateur initialisé selon la durée de cuisson résiduelle (RG) déterminée et de terminer automatiquement la cuisson de la denrée à cuire à l'expiration du temporisateur initialisé.
  10. Appareil de cuisson selon l'une des revendications 1 à 9, caractérisé par une interface de communication (11) aménagée afin de recevoir des tracés de signaux de référence actualisés (R1-R3) via un réseau (12) au départ d'un serveur (13) et/ou de transmettre au serveur (13) via le réseau (12) les tracés de signaux de référence mémorisés (R1-R3) dans la mémoire (4).
  11. Procédé d'exploitation d'un appareil de cuisson (1) selon la revendication 1, comprenant les étapes :
    mémorisation (501) d'une pluralité de tracés de signaux de référence d'oxygène (R1) pour une concentration en oxygène dans l'espace de cuisson (2), d'une pluralité de tracés de signaux de référence d'azote (R2) pour une concentration d'azote dans l'espace de cuisson (2) et d'une pluralité de tracés de signaux de référence d'humidité (R3) pour une concentration en humidité dans l'espace de cuisson (2),
    détermination (502) d'un tracé de signal actuel (AO) de la concentration en oxygène dans l'espace de cuisson (2), d'un tracé de signal actuel (AN) de la concentration en azote dans l'espace de cuisson (2), d'un tracé de signal actuel (AF) de la concentration en humidité dans l'espace de cuisson (2),
    enregistrement d'une courbe de chauffe (AT) de l'espace de cuisson (2),
    détermination (503) d'une durée de cuisson résiduelle (RG) de la denrée à cuire au moyen d'une comparaison entre les tracés de signaux actuels déterminés (AO, AN, AF) et la pluralité de tracés de signaux de référence mémorisés (R1-R3) et en fonction de la courbe de chauffe (AT) enregistrée, et
    enregistrement des tracés de signaux (AO, AN, AF) de la concentration en oxygène,
    concentration en azote et concentration en humidité dans l'espace de cuisson (2) durant une cuisson réalisée par un utilisateur et mémorisation des tracés de signaux enregistrés sous forme de tracés de signaux de référence (R1-R3) dans la mémoire (4).
EP13194378.9A 2012-12-04 2013-11-26 Appareil de cuisson Active EP2741011B1 (fr)

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DE102012222165.4A DE102012222165A1 (de) 2012-12-04 2012-12-04 Gargerät

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EP2741011A1 EP2741011A1 (fr) 2014-06-11
EP2741011B1 true EP2741011B1 (fr) 2024-04-24

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Publication number Priority date Publication date Assignee Title
DE102016206331A1 (de) 2016-04-14 2017-10-19 BSH Hausgeräte GmbH Haushalts-Gargerät mit Garsensor
DE102018204879A1 (de) * 2018-03-29 2019-10-02 BSH Hausgeräte GmbH Bestimmen eines Garzeitendes von Gargut
EP4092328A1 (fr) * 2021-05-21 2022-11-23 BORA - Vertriebs GmbH & Co KG Dispositif de cuisson de produits à cuire

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DE102004049927A1 (de) * 2004-10-14 2006-04-27 Miele & Cie. Kg Verfahren zur Steuerung eines Garvorgangs bei einem Gargerät
EP1975517A2 (fr) * 2007-03-26 2008-10-01 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé et appareil de cuisson à vapeur destinés au réglage de processus de cuisson dans un moufle de four

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