DE102007059225A1 - Process for finish cooking a food and cooking appliance therefor - Google Patents

Abstract

The present invention relates to a method for finish cooking at least one food comprising at least two items in a cooking chamber of a cooking appliance with at least one heating device and / or a humidifier and a control egeleinrichtung accessing stored in a memory means formulas and / or predetermined table values and entered via an input device and / or detected by a first sensing device information on the one hand the nature of each food and on the other hand, at least one characteristic of the degree of Garguts each cooking size sets a tuned to the food cooking chamber; and a cooking appliance for performing such a method.

Description

The The present invention relates to a method of finish cooking a meal and a cooking appliance for this.

In the non-pre-published EP 07 016 734 The Applicant describes a method of cooking a cooked item having a pre-cooking step and a finished-cooking step wherein substantially continuously a cooking degree is calculated by a defined percentage of a pre-cooking for the pre-cooking step and / or a remaining time for achieving to calculate a desired final cooking state at the end of the Fertiggar-step. This method makes it possible to achieve a compromise between the shortest possible reheating times and the best possible cooking result in a so-called finishing or regeneration of foodstuffs. If, for example, a target time is specified, to which a banquet with a large number of meals, each comprising a plurality of items to be cooked, should be finished, can with a method according to the EP 07 016 734 the food to be cooked in each case specifically vorgart, namely to a certain percentage, in order then to be cooked together in a Fertiggar step with a fixed predetermined time remaining. However, it remains unclear how an optimum cooking chamber climate can be set when preparing such foods with a large number of items to be cooked.

The determination of an ideal climate is highly dependent on the loading of a cooking chamber with food, as in the context of DE 10 2006 008 096 A1 the Applicant for a rolling feed a cooking chamber even with food of different Gargutart executed, but without the problem of a finishing process and thus the degree of cooking for starting a Fertiggarens is addressed.

The degree of cooking of a food can be determined in many ways, such as. About the cooking value or the core temperature, see in particular the EP 07 016 734 , wherein for this purpose a core temperature sensor according to the DE 199 45 021 A1 the applicant can be used. But also a determination using gas sensors, as in the WO 2006/069563 A1 the applicant described is possible.

The selection of a desired cooking degree via a visualization of selectable degrees of cooking is, for example, in the non-prepublished DE 10 2007 040 651 the applicant described.

task The present invention is a process for finish cooking to deliver a food even in the case where the food is composed of at least two food items, an ideal one Garraumklima determined, so that a finishing or regenerating said food even by an untrained person allows becomes.

These The object is achieved by a method for finish cooking at least one at least two items to be cooked comprehensive food in a cooking chamber of a cooking appliance with at least one heating device and / or a moistening device and a control or regulating device in which the control or Control device with access to in a storage device deposited formulas and / or previously specified table values as well entered via an input device and / or by a first sensing device detected information on the one hand the type of each food and on the other hand at least one for the degree of cooking of each cooking product characteristic size adjusts a cooking climate adapted to the food.

there can be provided that the type of each food selected is made up of a first group for a main component of Food and / or a type of preparation, such as cooked meat, roast beef, Schnitzel, leg of lamb, crust roast, roast meat, juicy Steak, goose, duck, grilled chicken, fish or the like, or from a second group for at least one saturation supplement the food, comprising rice, noodles, steamed potatoes, Mashed potatoes, deep-fried potato wedges, french fries, grilled vegetables, steamed mixed vegetables or the like.

Further According to the invention, it is proposed that the characteristic size for the degree of cooking of each cooking product is determined from the core temperature, the cooking value, the pH, weight, tanning, crusting, odor, the consistency and / or the Fertiggarzeit the respective food.

To the invention can also be provided that the cooking space climate, in particular determined from the temperature, the humidity and / or the Flow velocity of the atmosphere in the oven, selected will be out of a range of overlap for each food of the food from the storage unit ausladbaren Garraumklimabereiche before or after a weighting of said cooking chamber climates.

there It is proposed that in the case of an overlap displayed without weighting that a target to 100 percent is achieved, and / or in the event of an overlap Weighting displays the percentage of a goal is reached.

According to the invention, it is preferred that for selecting a type of cooking product and / or one for the cooking degree characteristic size a variety of ways on a display device, preferably visualized and / or graphically displayed.

there may in turn be provided that on the display device for selecting a Gargutart each food of the food at least one Dish is displayed, which has at least two areas comprising a first area for a first food and a second area Area for a second food, the first area to select the type of first food, preferably from the first group, and the second area for selecting the kind of the second one Garguts, preferably from the second group, in particular successively, can be activated, and after activation of the first and / or second area, especially in this area, the selectable Gargutarten, in particular visualized and / or graphically displayed become.

With The invention is also proposed that about the display device for selecting a for the degree of cooking a Garguts characteristic size for the selected food type said Garguts selectable Gargrade, in particular visualized and / or graphically displayed become.

invention Methods may also be characterized in that Selection of a type of food and / or one for the degree of cooking characteristic size at least one measurement is performed by the first sensing device.

there can be provided that the food of the food photographed and / or weighed on a plate, preferably before introduction into the oven, and / or at least one Temperature, a smell, an optical property and / or a elastic property of at least one of the items to be cooked over the time is recorded after introduction into the cooking chamber or become.

Farther can be provided that the load in the oven, in particular determined by the items to be cooked, and / or the caliber at least a food to be cooked and / or the difference between the temperature, in particular the average temperature, at least one of the items to be cooked the food and / or the food carrier and on the other hand the cooking chamber atmosphere for the adjustment of the Cooking space climate, in particular via a second sensing device detected, displayed and / or taken into account.

Further According to the invention, it is proposed that the Cooking chamber climate is determined by the temperature in the oven, the Moisture in the cooking chamber and / or the flow velocity the cooking space atmosphere.

With The invention also relates to a cooking appliance with a cooking chamber, a control or regulating device, a heating device and / or a humidifier supplied, wherein the control or regulating device for performing an inventive Process is designed.

there a computing device, a memory device, a cooling device, a device for removing moisture, a device for supplying moisture, an operating device, an input device, a display device, a first and / or second sensing device and / or a heat storage device provided be.

With The invention is again proposed that the Input device at least partially together with the display device shaped in the form of a touch screen.

After all is also proposed according to the invention that the first and / or second sensing device at least one optical Sensor, a core temperature sensor, a weight sensor, an ultrasonic sensor and / or a gas sensor comprises include.

Of the Invention is therefore based on the surprising finding that when finished cooking, d. H. Finishing or regenerating, one of at least two different food items composing food an optimal climate in the form of a mixed climate can be calculated if the type of food and the Gargrad same is known. If, for example, prepared a dish which are a breaded pork chop as a main component and potato wedges and grilled vegetables as saturating supplements, This makes the ideal mixed climate a hot, dry climate when finished cooking. Now instead of potato wedges mashed potatoes and mixed vegetables instead of grilled vegetables used as saturating side dishes, so the cooking space climate be humid and not too hot. Be alternative a breaded pork chop, potato gratin and broccoli or regenerates, so the ideal climate deviates again from the previously discussed Examples.

A mixed climate can be determined, for example, from an area of overlapping of the cooking space climate areas previously determined for each food to be cooked. So it is, for example, known for Schnitzel that the temperature in the oven between 160 and 220 ° C and the relative humidity in the cooking chamber should be between 40 and 50%, while it is common for chips that the temperature in the oven between 200 and 250 ° C and the relative humidity in the cooking chamber is a maximum of 20%. Thus, the temperature for a dish, as a ers Tes Gargut Schnitzel and a second food contains chips, between 200 and 220 ° C, ie in an overlap region of the temperature ranges of the two items to be cooked, preferably 210 °. The moisture ranges of the two items do not overlap, so that now a relative humidity for said food from chips and fries is to be chosen, which is a compromise and, for example, 30%. The mixed climate would thus be determined by a temperature of 210 ° C and a relative humidity of 30%. However, this mixed climate does not result in 100% target achievement since a relative humidity compromise has been chosen, the corresponding percentage being assessable and displayable on a display device.

Around To choose a compromise as well as possible in the case in which no overlap of for the various food items of a food deposited areas the temperature, humidity and / or flow rate the atmosphere in the cooking space is present, the Food items, in particular those assigned to a main component Food items, to be weighted by a factor. So is for example. the moisture in the preparation of chunks of larger Meaning as in the preparation of fries, so that a Weighting in the example described above also lead to it can set the relative humidity to 40%, So in the optimal range for Schnitzel, but well above that Maximum value for fries. Depending on this Weighting can then also be the percentage to reach the targets, namely the desired cooking result for Schnitzel and fries to be charged.

Especially it is easy to enter a type of food via the visualization a dish on a plate. Also the degree of cooking can over a visualization can be selected, or by means of a sensing device are detected.

A Improvement of the cooking chamber climate after first determination of the same depending on the types of food and Gargarden is then possible, although the amount of food and the size the food items is taken into account. For this purpose can at the beginning of a Fertiggarens a load detection by evaluation the temporal behavior of the oven temperature and a caliber detection by evaluating the core temperature of said Gargutteile over calculates the time and takes it into account when determining the cooking chamber climate become.

Further Features and advantages of the invention will become apparent from the following Description in which an embodiment of the invention is explained in detail with reference to schematic drawings. It shows

1 a first selection menu level for a method according to the invention; and

2 a second selection menu level for a method according to the invention.

If an operator selects a finished cooking, ie finishing or regeneration, by means of the operating device of a cooking appliance (not shown), eg, a touch screen, then the operator is requested to select the type of cooking product of each component of a ready-to-cook food. For this purpose, on a display device of the cooking appliance, in particular the touch screen, a plate 1 shown with three areas for three components, see 1 , Each of the three plate areas 10 . 20 . 30 can be activated so that a next selection menu level opens, as in 2 indicated. Here, the first plate area 10 represent a main component and / or a preparation, z. B. roast, while the plate areas 20 and 30 each intended for saturation supplements, z. Rice and grilled vegetables.

In the example according to 2 is the second plate area 20 The operator can simply select a first saturation supplement from a group comprising rice, noodles, steamed potatoes, mashed potatoes, potato wedges, and the like, using the appropriate terms in a selection area for this purpose 40 appear and can be activated in this.

The touch screen represents both an input device and an output device and allows the operator to make a selection solely by touching a specific area. So as soon as a food has been selected by the operator via the touch screen, for example, large roast as the main component, selected on the plate area 10 , Rice as the first saturation supplement, selected over the plate area 20 , and grilled vegetables as a second side dish, selected over the plate area 30 , the respective degree of cooking of the three components is either specified by the operator, or it is determined by a first sensing device of the cooking appliance. The first sensing device may comprise, for example, a core temperature probe to be inserted into the large-size roast and a structure according to the DE 199 45 021 A1 and a gas sensor array according to the WO 2006/069563 A1 ,

So as soon as the nature of the food of the food as well as the degree of cooking of the same are known, can be optimal for the food cooking space be is correct and set in the cooking chamber of the cooking appliance. In this case, a control device of the cooking appliance is used, which can fall back on stored in a memory device formulas and table values.

The Calculated cooking chamber climate can continue during the finished cooking be optimized by, for example, the amount of food in the oven, so the Load, and the caliber of roast meat considered become. The load can after loading the cooking chamber with the food be determined over the course of the cooking space over the time while the caliber of the roast roast itself from the course of their core temperature over time determine.

For obtaining desired cooking results, it is further required that the plates on which the food after a pre-cooking, which preferably has taken place separately Gargutart be served, the same temperature as the food to start the finished cooking, for example To avoid unwanted puddles on the plate, which then occurs when the plate is colder than the food and thus can condense on the plates of food leaking moisture, see in particular the DE 103 09 486 A1 and the DE 103 09 485 A1 the applicant.

The in the foregoing description, the claims and Features of the invention disclosed in the drawings both individually and in any combination for the realization of the invention in its various embodiments be essential.

1

Plate

10

plate area

20

plate area

30

plate area

40

selection area

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• EP 07016734 [0002, 0002, 0004]
• DE 102006008096 A1 [0003]
• - DE 19945021 A1 [0004, 0033]
• WO 2006/069563 A1 [0004, 0033]
• - DE 102007040651 [0005]
• DE 10309486 A1 [0036]
• - DE 10309485 A1 [0036]

Claims (16)

Process for finishing at least one of at least two food items in a cooking chamber Cooking appliance with at least one heating device and / or a humidifying device and a control or regulating device, in which the control or regulating device under access to in one Storage device deposited formulas and / or predetermined Table values as well as entered via an input device and / or information acquired by a first sensing device on the one hand the nature of each food and on the other hand at least one characteristic of the degree of cooking of each food Size of a cooking environment adapted to the food established. Method according to claim 1, characterized in that that the type of each food is selected from a first group for a major component of the food and / or a type of preparation, such as cooked meat, roast beef, Schnitzel, leg of lamb, crust roast, roast meat, juicy Steak, goose, duck, grilled chicken, fish or the like, or from a second group for at least one saturation supplement the food, comprising rice, noodles, steamed potatoes, Mashed potatoes, deep-fried potato wedges, french fries, grilled vegetables, steamed mixed vegetables or the like. Method according to claim 1 or 2, characterized that for the Gargrad each Garguts characteristic Size is determined from the core temperature, the Cooking value, pH, weight, browning, crusting, the smell, the consistency and / or the Fertiggarzeit of the respective Cooking product. Method according to one of the preceding claims, characterized in that the cooking space climate, in particular determined from the temperature, the humidity and / or the flow velocity the atmosphere in the oven, is selected an area of overlap for each food the food from the storage unit ausladbaren Garraumklimabereiche, before or after a weighting of said cooking chamber climates. Method according to claim 4, characterized in that that in the case of an overlap without weighting indicating that a goal reaches 100 percent will, and / or in case of overlap with weighting The percentage of a target is displayed becomes. Method according to one of the preceding claims, characterized in that for selecting a Gargutart and / or a characteristic of the degree of cooking size a variety of possibilities on a display device, preferably visualized and / or graphically displayed. Method according to Claim 6, characterized that via the display device for selection a Gargutart each food of the food displayed at least one plate which has at least two areas, comprising a first Area for a first food and a second area for a second food, the first area to select the type of first food, preferably from the first group, and the second area for selecting the kind of the second one Garguts, preferably from the second group, in particular successively, can be activated, and after activation of the first and / or second area, especially in this area, the selectable Gargutarten, in particular visualized and / or graphically. Cooking appliance according to claim 6 or 7, characterized characterized in that via the display device to select a characteristic for the degree of Garguts a Garguts Size for the selected Gargutart said Garguts selectable degrees, in particular visualized and / or graphically displayed. Method according to one of the preceding claims, characterized in that for selecting a Gargutart and / or a characteristic of the degree of cooking size at least one measurement performed by the first sensing device becomes. Method according to claim 9, characterized that the food of the dish on a plate arranged photographed and / or weighed, preferably before Introduction into the oven, and / or at least one temperature, a smell, an optical property and / or an elastic property at least one of the food items over time, after Incorporation is detected in the oven or be. Method according to one of the preceding claims, characterized in that the load in the oven, in particular determined by the items to be cooked, and / or the caliber of at least one food and / or the difference on the one hand the temperature, in particular the average temperature, at least one of the food the food and on the other hand, the temperature of the cooking chamber atmosphere and / or the food support for the adjustment of the cooking chamber, in particular via a second sensing device detected, displayed and / or berück is or will be considered. Method according to one of the preceding claims, characterized in that the cooking space climate is determined due to the temperature in the oven, the humidity in the oven and / or the flow rate of the cooking chamber atmosphere. Cooking appliance with a cooking chamber, a control or Control device, a heater and / or a humidifier, characterized in that the control or regulating device for performing a method according to any one of the preceding Claims is designed. Cooking appliance according to claim 13, characterized by a computing device, a memory device, a cooling device, a device for removing moisture, a device for supplying moisture, an operating device, an input device, a display device, a first and / or second sensing device and / or a heat storage device. Cooking appliance according to claim 14, characterized in that that the input device at least partially together formed with the display device in the form of a touch screen is. Cooking appliance according to claim 14 or 15, characterized that the first and / or second sensing device at least an optical sensor, a core temperature probe, a Weight sensor, an ultrasonic sensor and / or a gas sensor or include.