EP3751202A1 - Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson - Google Patents

Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Download PDF

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Publication number
EP3751202A1
EP3751202A1 EP20177944.4A EP20177944A EP3751202A1 EP 3751202 A1 EP3751202 A1 EP 3751202A1 EP 20177944 A EP20177944 A EP 20177944A EP 3751202 A1 EP3751202 A1 EP 3751202A1
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EP
European Patent Office
Prior art keywords
food
cooking
power consumption
cooked
heating
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.)
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EP20177944.4A
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German (de)
English (en)
Inventor
Ulrich Sillmen
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Miele und Cie KG
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Miele und Cie KG
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Filing date
Publication date
Application filed by Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP3751202A1 publication Critical patent/EP3751202A1/fr
Withdrawn legal-status Critical Current

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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 method for operating a cooking device and such a cooking device in which a product to be cooked is prepared by means of at least one treatment device with at least one thermal heating device in at least one cooking space.
  • the treatment device is controlled with at least one control device.
  • Such cooking appliances are often equipped with automatic functions or cooking programs that facilitate the preparation of food and are intended to improve the result of a cooking process. For example, the user selects the item to be cooked that he would like to prepare from a list and then only has to start the cooking process. The device settings are then automatically set by the cooking program.
  • the duration of the cooking process and the heating power for heating the cooking space can be, for. B. be stored in the cooking program or selected or adapted by the user.
  • Another way to determine the cooking time or heating power can, for. B. be done by measuring the core temperature with a penetration thermometer. When the required core temperature has been reached, the cooking process and the power supply stop.
  • penetration thermometers can only be used for certain types of food. In addition, their use is often perceived as uncomfortable.
  • a desired cooking state should be achieved reliably and inexpensively and preferably also by means of contactless monitoring of the food in the cooking space.
  • the method according to the invention is used to operate a cooking appliance.
  • a product to be cooked is heated by means of at least one treatment device with at least one thermal heating device in at least one cooking space.
  • the treatment device is controlled with at least one control device.
  • a heating power of the thermal heating device is determined or recorded by means of at least one sensor device.
  • At least one value for a heating power consumption of the cooking space without food to be cooked is stored in the control device.
  • the control device at least one (in particular instantaneous) power consumption of the food to be cooked is determined from a difference between the detected heating power of the thermal heating device and the heating power consumption of the cooking space without food.
  • the control device monitors how much energy the food to be cooked has absorbed, in particular at least at a given point in time, due to the effect of the thermal heating device.
  • the method according to the invention offers many advantages.
  • the determination of the power consumption and the calculated energy input into the food offer a considerable advantage.
  • With knowledge of the power consumption or the energy input a significantly improved preparation of the food is possible - especially when using automatic functions or cooking programs.
  • the power consumption or the energy input is known, a desired cooking state can be controlled very precisely and reproducibly.
  • the power consumption and the energy input can be monitored with the invention in a particularly uncomplicated manner and also contactlessly during the cooking process in the cooking space.
  • the energy which the food to be cooked has absorbed at a given point in time at least through the action of the thermal heating device is also referred to below as the energy input into the food to be cooked.
  • the value for the heating power consumption of the cooking chamber without food to be cooked is preferably stored as a function of at least one of the following parameters: cooking chamber temperature, ambient temperature, operating mode and / or operating program, air speed with convection, moisture content.
  • cooking chamber temperature ambient temperature
  • operating mode operating mode
  • air speed with convection moisture content.
  • the operating program is, for example, an automatic program for preparing a certain item of food and / or a recipe.
  • the value for the heating power consumption of the cooking space without food to be cooked also takes into account at least one energy loss in the cooking space directly and / or as a function of the parameter.
  • the value for the heating power consumption of the cooking space without food to be cooked is calculated and / or selected from a large number of stored values.
  • the at least one parameter was in particular determined beforehand, for example through tests.
  • the parameter is in particular specific for a device model and / or for an individual cooking device. It is possible that for the value of the heating power consumption of the cooking space without food to be cooked, the energy for heating up the cooking space is not taken into account. Then, as described below, the determination of the power consumption of the food to be cooked is preferably only started in a holding phase. But it is also possible that the energy for heating up the cooking space is taken into account.
  • the previously described function of the value for the heating power consumption of the cooking space without food to be cooked preferably also contains the time as a variable in relation to the parameter.
  • the time is in particular an operating time of the cooking device for the current cooking process and / or the time since the start of the heating device and / or the time after the end of a heating phase.
  • the power consumption of the item to be cooked is determined repeatedly and in particular continuously during a cooking process.
  • the power consumption of the item to be cooked is preferably also corrected again: also continuously added up in order to monitor the energy input into the item to be cooked.
  • the power consumption and / or the energy input is also continuously taken into account for controlling the cooking process and, for example, for regulating the treatment device.
  • the power consumption of the item to be cooked is determined and / or taken into account only after a heating phase of at least 15 minutes and preferably at least 20 minutes. It is also possible for the power consumption of the item to be cooked to be determined or taken into account only after a heating phase of at least 5 minutes or at least 10 minutes. In particular, the duration is determined according to how long the heating phase lasts for a given cooking process. In particular, the power consumption of the item to be cooked is only determined and / or taken into account when the heating of the components and the item to be cooked is essentially complete and preferably completed. The power consumption of the item to be cooked is preferably only determined and / or taken into account when the thermal heating device is in what is known as a hold phase.
  • the holding phase is characterized in particular by the fact that a target cooking space temperature has been reached and now only needs to be maintained.
  • a target cooking space temperature has been reached and now only needs to be maintained.
  • the power either goes into the food or, as power loss, corresponds to the value for the heating power consumption of the cooking space without food.
  • the The power consumption of the food to be cooked is only added up to determine the energy input when the power consumption is taken into account as described above.
  • the sensor device detects the power consumption of the thermal heating device, preferably by means of a voltage and / or current intensity and / or phase applied to the heating device and / or to a device power supply unit.
  • a voltage and / or current intensity and / or phase applied to the heating device and / or to a device power supply unit When recording via the device power supply, in particular losses and / or other consumers with their corresponding power consumption are taken into account. For this purpose, corresponding values are preferably stored in the control device. It is also possible for the sensor device to determine the power consumption of the thermal heating device through a switch-on duration of the heating device and / or through the cooking space temperature. When determining the cooking space temperature, in particular at least one assignment of cooking space temperature and power consumption of the thermal heating device is stored. Such an assignment is determined in advance in particular.
  • the heating power of the thermal heating device can also be detected indirectly by the sensor device.
  • the sensor device can, for. B. record the total power consumption of the cooking device and subtract the other consumers from the total power consumption to determine the heating power of the thermal heating device.
  • the value stored in the control device for the heating power consumption of the cooking space without food to be cooked can also be determined by the cooking device or the sensor device.
  • the temperature of the baking muffle is measured for this purpose and the energy content of the components of the cooking space muffle and in particular the energy content of the metal is determined, and the heating power consumption of the cooking space is determined from this.
  • an assignment for the temperature of the muffle and energy content is stored.
  • the treatment device is activated as a function of the determined power consumption of the food to be cooked and / or the determined energy input into the food.
  • the control device regulates the determined power consumption to a target power consumption by means of the treatment device.
  • the target power consumption and / or the energy input can in particular be preselected and / or stored in at least one (preselectable) operating program or automatic program.
  • the invention can be used particularly advantageously because, knowing the power consumption or the energy input, a particularly targeted control or regulation of the treatment device can be implemented.
  • At least one target energy input into the food can preferably be preselected.
  • the treatment device is actuated by the control device as a function of the target energy input in order to regulate or increase the determined energy input to the target energy input.
  • preselecting is also understood to mean, in particular, direct input of values.
  • the energy input into the food that has been determined for the previous cooking process corresponds in particular to an actual energy input.
  • the actual energy input is regulated to the target energy input by means of the treatment device.
  • the heating power of the thermal heating device and possibly also the transmission power of at least one high-frequency generator are preferably introduced into the cooking chamber over a defined period of time.
  • a cooking time and / or a ready time for the preparation of the food are determined from the determined energy input into the food to be cooked (actual energy input) and the target energy input.
  • the treatment device is preferably controlled as a function of the cooking time and / or the time of completion. It is also possible that a remaining cooking time and / or the finishing time are displayed by means of at least one display device. It is also possible for other information derived from the actual energy input and the target energy input to be displayed.
  • the current power consumption of the food to be cooked is particularly preferably taken into account and, if necessary, adjusted.
  • the cooking time and / or the finishing time are determined repeatedly or continuously during the cooking process, taking into account the energy input that has taken place so far and / or the current power consumption.
  • at least one cooking parameter of the treatment device is also taken into account for calculating the cooking time and / or the time of completion, for example the cooking space temperature and / or the operating mode.
  • at least one food parameter is also taken into account to calculate the cooking time and / or the time of preparation, for example the type of food and / or the size of the food.
  • the cooking process is ended after the cooking time has elapsed and / or when the finishing time is reached.
  • at least one function assigned to the time of completion is then carried out by means of the treatment device, for example rapid cooling or keeping warm.
  • the target energy input into the food to be cooked is set using at least one auxiliary parameter.
  • the auxiliary parameter is derived in particular from at least one characteristic variable for a power and / or energy. That offers a particularly clear and convenient selection of the target energy input.
  • the auxiliary parameter enables a practical illustration of parameters for the power or energy and can also be specified in corresponding recipes, for example. It is possible that the auxiliary parameter is preselected by selecting an operating program or automatic program. Then the auxiliary parameter is, for example, the program for "2 kg roast, cooked through”. A specific target energy input into the food to be cooked then results from this by means of a stored assignment. It is also possible that the auxiliary parameter relates to a freely defined variable, for example cooking units or cooking units.
  • the auxiliary parameter can be dimensionless.
  • the auxiliary parameter is a value on a scale from one to ten, with ten being a maximum energy input for the selected operating program.
  • at least one assignment of auxiliary parameter and target energy input is stored in the control device. It is possible for the control device to regulate the actual energy input to the auxiliary parameter by means of the treatment device.
  • the auxiliary parameter describes in particular the target energy input.
  • the auxiliary parameter preferably relates to at least one of the following parameters: food specific energy value per unit weight of food to be cooked and per degree of food temperature increase; Type of food; Food weight; Food size; Food volume; Food temperature increase; Degree of doneness of the food; Start temperature and / or target core temperature of the food; Browning.
  • Such parameters are particularly clear and enable a particularly user-friendly setting of the target energy input.
  • the auxiliary parameter can describe such a parameter directly or indirectly (for example as a dimensionless reference value) or it can be such a parameter itself.
  • at least one assignment function and / or table for assigning the parameters to the auxiliary parameter or to the target energy input is stored in the control device.
  • the cooking appliance can comprise at least one measuring system which analyzes the food to be cooked and uses this to determine the auxiliary parameter and, for example, the type of food and / or the volume of the food or the like.
  • the measuring system can comprise at least one camera device or be suitable and designed for a reflectometer measurement and / or radar measurement.
  • the control device regulates an actual power consumption of the food to be cooked to a target power consumption by means of at least one power setting of the treatment device.
  • at least one time profile of the power consumption of the food to be cooked can preferably be set, which preferably remains constant or decreases or increases during the cooking process and / or has a defined time profile.
  • a Such a configuration enables a time-dependent setting of the power consumption. For example, it can be specified whether the food is cooked particularly gently or quickly, or whether it is specifically browned for a certain time at a particularly high output. It is particularly advantageous that the desired target energy input is also maintained and not exceeded, so that the food is neither overcooked nor insufficiently cooked.
  • the currently determined power consumption of the food to be cooked corresponds preferably to the actual power consumption.
  • the falling power consumption is in particular an exponential function.
  • a power consumption with a maximum in the first half of the cooking time can be set.
  • the profile includes at least one ramp, for example.
  • the profile describes the power consumption over time.
  • the target energy input is achieved at the end of the profile.
  • the profile is stored in the control device. It is possible for a stored profile to be stretched and / or compressed over time in order to be adapted to the target energy input.
  • the treatment device preferably sets a cooking space temperature and / or an air speed and / or a cooking space humidity to regulate the setpoint power consumption. It is also possible that the treatment device controls at least one high-frequency generator to regulate the setpoint power consumption and preferably sends high-frequency radiation into the cooking space and to the food by means of the high-frequency generator.
  • the cooking space temperature and / or the transmission power for the high-frequency radiation can be increased in a targeted manner.
  • the cooking space temperature can be lowered and / or maintained.
  • the air speed can be increased or maintained.
  • the cooking space temperature is preferably raised in a targeted and, in particular, continuously.
  • rapid cooling can be provided, for example by means of targeted ventilation of the cooking space.
  • a targeted rapid heating of the cooking space can be carried out to increase the target power consumption for a short time.
  • the treatment device comprises at least one high-frequency generator with which high-frequency radiation is sent into the cooking space and to the food to be cooked.
  • the power of the high-frequency radiation remaining in the food or cooking space is determined by means of at least one measuring device.
  • the measuring device is used in particular to determine a degree of absorption of the cooking space and / or the food to be cooked for the high-frequency power introduced into the cooking space.
  • the control device can at least approximately monitor how much power the food has consumed at a given point in time due to the action of the high-frequency generator.
  • Design correction offers a particularly advantageous addition to the thermal heating device.
  • the sum of the power consumptions and / or the sum of the energy inputs can preferably also be determined by the action of the high-frequency generator and the thermal heating device.
  • the power consumption in the food to be cooked includes a first power component due to the action of the thermal heating device and a second power component due to the action of the high-frequency generator.
  • the energy input into the food includes a first energy component through the action of the thermal heating device and a second energy component through the action of the high-frequency generator.
  • the control device can preferably determine the power consumptions or energy inputs separately and in particular take them into account separately and / or take them into account together.
  • control device it is possible and preferred for the control device to carry out at least one measurement of the value for the heating power consumption of the food without food in an operating mode without food in the cooking space.
  • this measurement is carried out after a cooking process has ended. In particular, it is checked whether the food has been removed and / or the cooking chamber door is closed. It is possible that this measurement is carried out after each cooking process or after a certain number of cooking processes.
  • Such a configuration achieves a particularly reliable determination of the power consumption of the food to be cooked, since the heating power consumption of the cooking space without the food can be redefined or adjusted at certain intervals.
  • the cooking appliance according to the invention is suitable and designed to be operated according to the method described above.
  • the cooking appliance comprises the devices described above for performing the method according to the invention.
  • the Figure 1 shows a cooking device 1 according to the invention, which is designed here as a combination device 100 with an oven and high-frequency function.
  • the cooking appliance 1 is operated according to the method according to the invention.
  • the cooking appliance 1 has a heatable cooking space 11 which can be closed by a cooking space door 31.
  • the cooking device 1 is provided here as a built-in device. It can also be designed as a stand-alone device.
  • a treatment device 2 For the preparation of food to be cooked, a treatment device 2 is provided, which is not visible in the view shown here in the cooking space 11 or behind the cooking space door 31.
  • the treatment device 2 comprises a thermal heating device 12 with several heating sources (not shown here) for heating the cooking space 11.
  • top heat, bottom heat, a hot air heat source and / or a grill heat source can be provided as heat sources.
  • the combination device 100 can be equipped with a steam function.
  • the treatment device 2 here comprises a high-frequency generator 22 for emitting high-frequency radiation into the cooking chamber 11.
  • the high-frequency generator 22 is preferably based on semiconductor technology and is, for example, a solid-state high-frequency generator. It is also possible, however, that the high-frequency generator 22 is designed as a magnetron or at least includes one.
  • the high-frequency generator 22 is here equipped with a measuring device 13 for determining the energy input into the food to be cooked. For example, the degree of absorption of the cooking space 11 and the food to be cooked for the emitted high-frequency radiation is determined for this purpose. Depending on the degree of absorption determined, a certain transmission power can be set in order to introduce a target energy input into the food.
  • the frequency or the frequency range and / or the phase of the high-frequency radiation can preferably also be set with the high-frequency generator 22.
  • the cooking appliance 1 here comprises a control device 21 for controlling or regulating appliance functions and operating states. Preselectable operating settings and preferably also various automatic programs or program operating modes and other automatic functions can be executed via the control device 21. To this end, the control device 21 controls the treatment device 2 as a function of a preselected automatic program.
  • An operating device 101 is provided for operating the cooking appliance 1. For example, an operating mode or an automatic program or a program operating mode or other automatic functions can be selected and set via this. Further user inputs can also be made via the operating device 101 and, for example, menu control can be performed.
  • the operating device 101 also includes a display device 102 via which user instructions and z. B. Prompts can be displayed.
  • the operating device 101 can comprise operating elements and / or a touch-sensitive display device 102 or a touchscreen.
  • a sensor device 3 is provided for detecting the heating power of the thermal heating device.
  • values for the heating power consumption of the cooking space 11 without food to be cooked are stored in the control device 21.
  • the control device 21 determines a power consumption of the food to be cooked from the difference between the detected heating power of the thermal heating device 12 and the heating power consumption of the cooking space 11 without food.
  • the instantaneous power consumption is recorded and added up over time in order to determine the energy which the food to be cooked has absorbed at a given point in time due to the effect of the thermal heating device 12.
  • the energy input here is the integral of the power consumption over time.
  • control device 21 can also determine the power consumption caused by the high-frequency generator 22 and the energy input resulting from it. This means that at any point in time during the cooking process, it is possible to monitor how much power or energy the food has consumed in total (thermally and through high frequency).
  • the instantaneous heating output of all active heating sources is monitored here.
  • the voltage and current strength and possibly also the phase that are applied to the heating sources can be detected by the sensor device 3.
  • the switch-on duration of the respective heating source can be monitored in each period.
  • the power introduced into the cooking appliance 1 via the mains connection can be measured, for example on a power supply unit.
  • the performance measurement then takes place z. B. take place directly on a power supply unit of the cooking device 1, the other consumers of the cooking device 1 then either being neglected or being taken into account accordingly deducted from the total power consumption.
  • the power introduced into the device 1 is essentially or exclusively thermal power.
  • the values for the heating power consumption of the cooking space 11 without food were z. B. determined beforehand and take into account the energy losses of the empty cooking chamber 11 for the present device type as a function of the cooking chamber and ambient temperature and other parameters such as operating mode, air speed with convection, moisture content and others.
  • a function is stored in the control device 21 in which the temperature differences between the cooking space and the environment are plotted on the X axis.
  • the corresponding holding losses (for example in watts) of the cooking appliance 1 are then shown on the Y axis.
  • the holding losses do not include the power that has to be invested in the heating of the components in the heating phase, but in particular only the power that is lost to the outside despite the thermal insulation and which therefore has to be constantly updated in the holding phase so that the cooking space 11 can maintain its setpoint temperature.
  • the values stored in the control device 21 for the power consumption of the cooking space 11 without food to be cooked are, for example, a multidimensional matrix which contains all the necessary device parameters as variables that can be varied for cooking and for changing the energy input, for example operating mode, cooking space temperature, etc. each combination of the parameters an assignment function or a table is provided from which the associated value for the power loss of the empty cooking space 11 in the holding phase emerges.
  • the time is particularly preferably taken into account as a variable. For example, it is assumed that all other parameters are fixed, except for the oven temperature.
  • the table or assignment function then contains the energy loss of the empty cooking chamber 11 as a function of the time from the start of the device or since the start of the holding phase for each possible cooking space temperature.
  • energy loss is then also time-dependent.
  • the heating of components of the cooking appliance 1 in the heating phase is better taken into account. Then, for example, the power consumption or the energy input can be determined immediately after the start of the cooking process, and there is no need to wait for the end of the heating phase.
  • the temperature of the muffle can also be used to determine the value for the heating power consumption of the cooking space without food. For this purpose, the temperature of the Cooking room muffle measured and the energy content of the components of the cooking room muffle and in particular the energy content of the metal determined. Then at least the heat output via the cooling is deducted (temperature-dependent) and the heating through of the insulation is taken into account.
  • the determination of the power consumption or the energy input presented here enables a considerably more precise control of the power supply to the food to be cooked during a cooking program. Because with the method presented here, the energy actually entered into the food can be determined and adjusted. With conventional controls, for example via the cooking space temperature, the actual energy input is usually unknown, since the food to be cooked absorbs the power to different degrees depending on various framework conditions.
  • the food to be cooked absorbs to different degrees, depending on the material or composition and shape (size of the surface). Under otherwise identical conditions, the food to be cooked absorbs depending on its shape; the larger the surface is for the same weight, the more is absorbed. Food to be cooked absorbs under otherwise identical conditions (geometry, oven settings) depending on its material. The absorption remains about the same during cooking or decreases as the cooking time increases.
  • the energy that has to be entered in the core of the food of the same material and the same mass for the desired final cooking is independent of the geometry of the food.
  • the energy that has to be entered into food of different materials and the same geometry and mass for cooking depends on the material of the food.
  • the energy entered in the food to be cooked results as a time integral (approximated by a sum) over the (measured) entered power and the cooking time.
  • the total energy input required for the preparation of a product to be cooked is generally independent of how the product is shaped. However, depending on the shape, the required cooking times during which the corresponding target energy input can be introduced into the food differ.
  • a particular advantage of the invention is that this time course of the energy introduced into the food can be measured and that it can be derived from this when the cooking process can be ended.
  • the required target energy inputs differ considerably for different types of food, for example yeast dough and a roast. Therefore, the invention presented here takes into account the type of food being cooked.
  • a corresponding target energy input is stored in the control device 21, which can be preselected via the operating device 101, for example.
  • An energy value in Kilojoules or in the form of an auxiliary parameter can be entered.
  • the weight of the item to be cooked is preferably also entered and taken into account.
  • a type of food can also be preselected as an auxiliary parameter, for which the target energy input is then stored. It is possible that a required increase in food temperature Delta T is also entered. Or parameters are entered from which the required temperature increase can be determined.
  • the end of the cooking process is initiated when the kJ value required for the weight and the desired temperature increase has been reached.
  • a message is sent to the user or another action by the cooking appliance when the state of the food to be cooked is within an (energetic) grid from before to behind the target state.
  • the device switches off when the kJ value is reached and cools down with cooling or rapid cooling to a holding or cooling temperature.
  • the user can also enter the starting temperature for the food to be cooked and / or the desired target core temperature.
  • the user can set the starting temperature and / or the type of food (select table or type in letters) and / or the desired core condition (e.g. selection of very raw, raw, medium, well done, very well done ) enter.
  • the control device 21 first calculates the required target core temperature from this information and then calculates the required temperature increase from this.
  • the cooking appliance 1 presented here also enables the power absorbed by the food to be cooked to be regulated during cooking along a temporal setpoint curve.
  • thermal i.e. conventional
  • the power consumption by the food remains the same at constant cooking temperature or decreases with the cooking time. Since the current (both thermal and high-frequency radiation) power consumption by the food can be measured with the means described above, it is possible to implement temporal profiles for the power consumption of the food by regulating the cooking device.
  • the cooking appliance 1 is regulated here in such a way that the time profile of the power consumption by the food to be cooked is constant, decreases with the cooking time, increases with the cooking time and / or has a desired time profile.
  • the profile of the power absorbed by the food to be cooked, which decreases over time is an exponential function.
  • the profile of the Power consumption by the food is a maximum in the first half of the cooking time.
  • the power absorption by the food is increased by increasing the cooking space temperature or (with convection) z. B. by increasing the air speed in the oven. To reduce the power consumption, the cooking space temperature is lowered or the air speed is reduced or both.
  • Such a time profile for the power consumption of the food to be cooked is shown, which is referred to here as power profile 202, 203.
  • the performance profiles 202, 203 here correspond to the energy 200 entered into the food to be cooked over the time 201.
  • the performance profile 202 is an adaptable performance profile stored in the control device 21.
  • the target energy input 212 possible with this performance profile 202 is also shown here.
  • a product to be cooked is to be prepared which, due to determined or preselected properties or due to a desired type of preparation, requires a target energy input 213, which is also shown here.
  • the profile is stretched here with regard to its performance values, so that the area under the profile corresponds to the required target energy input 213. This results in the performance profile 203. Initially nothing is changed here on the time axis.
  • the Figure 3 shows an adaptation of a performance profile 202 stored in the control device 21.
  • the intended power input into the food to be cooked is adapted in such a way that optimal cooking results can be achieved. For example, particularly gentle cooking is desired for certain foods, so that a reduction in the maximum power input makes sense. In the case of quick preparation or the desired browning, however, it makes sense to increase the maximum power input.
  • a cooking process is to be carried out in which a gentle cooking process has been preselected.
  • the maximum power consumption of the stored performance profile 202 is reduced in accordance with the dashed arrow, so that the performance profile 203 results.
  • the cooking time has been extended here in accordance with the dashed arrow. This results in the performance profile 204 with a correspondingly longer cooking time.
  • the required duration is then calibrated to the desired overall energy input.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
EP20177944.4A 2019-06-12 2020-06-03 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Withdrawn EP3751202A1 (fr)

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DE102019115907.5A DE102019115907A1 (de) 2019-06-12 2019-06-12 Verfahren zum Betreiben eines Gargeräts und Gargerät

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EP3751202A1 true EP3751202A1 (fr) 2020-12-16

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115316840A (zh) * 2022-09-13 2022-11-11 杭州老板电器股份有限公司 一种烹饪设备及其控制方法、控制装置

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DE102020214636A1 (de) 2020-11-20 2022-05-25 BSH Hausgeräte GmbH Haushaltsgargerät und Verfahren zum Betreiben desselben
DE102021124239A1 (de) 2021-09-20 2023-03-23 Topinox Sarl Verfahren zum Garen eines Krustenbratens

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