Methods and systems for heat treating a food product
First Claim
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1. A method for cooking a pastry food product or a meat or fish food product from a not-fully-cooked state to a fully-cooked state, the method comprising:
- cooking the pastry food product or meat or fish food product from a not-fully-cooked state to a fully-cooked state in an oven with an electrically energized heating element primarily by thermal transfer of heat from the heating element through heated air in the oven to the food product by natural or forced air convection heating while a temperature of the heating element is controlled not to exceed a maximum temperature defined as the sum of;
(a) a predetermined temperature selected from the group consisting of;
(i) for the pastry food product, a temperature X that is less than a burn temperature of a surface of the pastry food product, and(ii) for the meat or fish food product, a temperature Y that is a desired internal doneness temperature of the meat or fish food product, plus(b) a predetermined droop offset that is an inherent loss of heat energy involved in the transfer of heat from the heating element to and through the air and is characteristic of the oven design; and
wherein the temperature X is not more than 425°
F., the temperature Y is not more than 180°
F., and the droop offset is not more than 30°
F.
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Abstract
Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature the heating element based on output from the temperature sensor.
91 Citations
42 Claims
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1. A method for cooking a pastry food product or a meat or fish food product from a not-fully-cooked state to a fully-cooked state, the method comprising:
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cooking the pastry food product or meat or fish food product from a not-fully-cooked state to a fully-cooked state in an oven with an electrically energized heating element primarily by thermal transfer of heat from the heating element through heated air in the oven to the food product by natural or forced air convection heating while a temperature of the heating element is controlled not to exceed a maximum temperature defined as the sum of; (a) a predetermined temperature selected from the group consisting of; (i) for the pastry food product, a temperature X that is less than a burn temperature of a surface of the pastry food product, and (ii) for the meat or fish food product, a temperature Y that is a desired internal doneness temperature of the meat or fish food product, plus (b) a predetermined droop offset that is an inherent loss of heat energy involved in the transfer of heat from the heating element to and through the air and is characteristic of the oven design; and
wherein the temperature X is not more than 425°
F., the temperature Y is not more than 180°
F., and the droop offset is not more than 30°
F. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42)
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Specification