Method for controlling a cooking process
1 Assignment
0 Petitions
Accused Products
Abstract
A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the amount of moisture therein, the supply of moisture to the cooking chamber and/or the discharge of moisture from the cooking chamber is adjusted according to the point of condensation.
17 Citations
40 Claims
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17. Method for controlling a cooking process in a cooking space of a cooking appliance as a function of the dew point in the interior of the cooking appliance, comprising:
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(a) introducing at least one food item to be cooked, at least one accessory, and at least one reference body with the same thermal behavior as that of the accessory into the cooking space;
(b) determining climate parameters of temperature and humidity at the reference body during the cooking process;
(c) using an evaluation unit to determine, as a function of the climate parameters determined in step (b), the actual extent to which the temperature at the reference body is above or below the dew point; and
(d) adjusting the humidity and/or the temperature in the cooking space during the cooking process as a function of the extent, determined in step (c), to which the temperature is above or below the dew point, so that the climate in the cooking space is controlled as a function of the dew point;
wherein a separate humidity sensor, a cooking process sensor, and/or a humidity measuring device belonging to the cooking appliance is used to measure the humidity in the cooking space and/or a separate temperature sensor and/or the cooking process sensor is used to measure the temperature and/or humidity, on the basis of which the dew point at the reference body, at the surface of the reference body, at the accessory, and/or at the surface of the reference body is determined, and wherein the cooking process sensor is inserted, introduced, or integrated at least partially into the accessory or the reference body. - View Dependent Claims (18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40)
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Specification