Cooking method with at least one core temperature probe

p0001The present invention relates to a method for performing at least one cooking process, in which at least temporarily at least two items to be cooked are at least a cooking appliance as a function of at least cooked their respective core temperature in at least one cavity and at least temporarily at least one core temperature probe is used in one of the two items to be cooked.

p0002Such a method is known for example from <patcit id="pcit0001" dnum="US4036995A"><text>US 4,036,995</text></patcit> known, for each product to be cooked a core temperature probe is used, whereby a large number of core temperature sensors is necessary, which in turn is labour- and cost-intensive.

p0003Another generic method is known from <patcit id="pcit0002" dnum="EP1703809B1"><text>EP 1703809 B1</text></patcit> known with the Garchargen that are composed of a multitude of individual cooking products of different calibres, can be optimally cooked by an optimal Garresultat is obtained in a single, continuous cooking process for each individual food. For this purpose, a core temperature sensor can be plugged into a cooking product with a minimum caliber, so that the cooking process as a function of the core temperature of the cooking product is performed, and indeed to the same cooked ready. Then, the core probe out of the food away with the smallest caliber, removes the finished cooked food from the oven and put the core temperature sensor in the then smallest caliber forth food. These steps are repeated for so long until all Gargüterder batch are ready cooked. It can be detected at a defined cooking chamber temperature and fan speed in a cooking appliance, so at a defined energy transfer to the items to be cooked using the increase in the detected core temperature per time to the caliber it is for the party to be measured be cooked, so once the caliber of the food has been determined, the cooking process as a function of the caliber can be performed to obtain the desired Garresultat. The disadvantage here, however, is that the core temperature probe as long as remains in a food to be cooked until the same will finish cooking, and before can not be used elsewhere.

p0004Further disclosed the <patcit id="pcit0003" dnum="DE10114617A1"><text>DE 101 14 617 A1</text></patcit> an apparatus for cooking food with a cooking chamber. In the cooking several items to be cooked are arranged, and two Kerntemperatufühler inserted into two separate cooking products and based on the data of the core temperature probe, which can be recorded simultaneously, a cooking is performed.

p0005Object of the present invention is to further develop the generic method in such a way that the disadvantages of the prior art are overcome.

p0006This problem we solved according to the invention by the following steps:<ul><li>Inserting the core probe in one of the two items to be cooked,</li><li>Recording of measured values ​​of the core temperature sensor for determining at least one of the cooking process of a cooking product characteristic first size,</li><li>Plugging of the core probe into the other of the two items to be cooked when the first characteristic variable is determined and preferably the core temperature probe is not so long in the one cooking product remains until this will finish cooking,</li><li>Continue cooking the cooking products both in consideration of the first magnitude,</li><li>Recording of measured values ​​of the core temperature sensor for determining at least one characteristic of the cooking process of the food to be cooked other second size, and</li><li>Finish cooking the two items to be cooked, depending on the first and / or second size.</li></ul>

p0007It can be provided that the plugging of the core probe into the other of the two items to be cooked the meat probe before reaching a core temperature setpoint of a cooking product from a food is taken, especially not as long in the remains a cooking product until it is ready cooked, the measured values ​​of the core probe are recorded as a function of time and evaluated and / or.

p0008With the invention it is also proposed that the first size and / or the second size is each selected from a group comprising:<ul><li>a target core temperature intermediate value of the respective item to be cooked, in particular determined by a percentage of a target Kerntemperaturendwert, a maximum value, a minimum value, a slope of the curve of the core temperature over time, preferably the maximum value of the gradient of the core temperature over time in a predetermined time interval , and / or a turning point in the course of the core temperature over time, preferably the zero point of the second derivative of the core temperature of the time, a Gargutausgangsgröße of each item to be cooked, in particular determined by the caliber of the food or if the food fresh, frozen or pre-cooked in the has placed the cooking chamber to Garprozessgröße, in particular determined by a residual cooking time of each item to be cooked, and / or in a cooking step of a plurality of cooking stages comprehensive process, and / or the execution of a cooking step of the process, and / or a Garraumklimagröße particularly determined a desired intermediate value, a maximum value, a minimum value, a slope and / or a turning point of the temperature, humidity and / or the circulation of the atmosphere in the cooking chamber, preferably as a function of time.</li></ul>

p0009According to preferred embodiments <b>characterized in that</b> the two items to be cooked are different, preferably with regard to their cooking product and / or of their caliber, especially when they are simultaneously cooked in the same oven. Further, it can be provided that the two items to be cooked simultaneously or sequentially, in particular in a cooking chamber, are introduced and / or simultaneously or sequentially removed from the respective cooking chamber, wherein preferably a plurality of cooking products are cooked.

p0010It is also proposed that an indicator of the cooking one, especially visual and / or audible, instructions for removing the core probe from a cooking product and / or plugging of the core probe is output in the other food.

p0011The inventive method may also be characterized in that a date for removing the Kerntemperturfühlers from a cooking product and / or plugging of the core probe is determined in the other cooking product based on the first variable, in particular the time for extraction and / or re-plugging a time corresponds, from the<ul><li>a change in the first size and / or the core temperature has substantially no influence on the further course of the cooking process, in particular the first size and / or the core temperature recorded over the core temperature sensor of a cooking product undergoes a turning point and / or</li><li>one food is turned over,</li><li>a change of the first size and / or the core temperature of a remaining time determination for the cooking process is not influenced substantially, and / or</li><li>a caliber calculation of a cooking product is finished, in particular from the first size and / or of the core temperature, a dead time is finished.</li></ul>

p0012Finally, it is particularly preferred that the core temperature probe in relighting of a first cooking appliance, in which the one product to be cooked is placed in a second cooking appliance, where the other food is placed, and / or of a first cooking chamber of a third cooking apparatus in which the a food to be cooked is placed is in a second cooking chamber of the third cooking appliance, where the other food is disposed transferred.

p0013The invention is thus based on the surprising finding on the fact that for example in a mixed load or rolling feed in an oven or the simultaneous cooking in two cooking chambers greater flexibility is provided with simultaneous reduction of necessary steps and cost in that only a core temperature sensor specifically for use comes, namely for each cooking product only as long as the cooking process is actually determined depending on the core temperature of the food to be cooked and said core temperature changes still to a considerable extent.

p0014It is especially provided that a core probe not long remain in a food to be cooked until the same is done cooked but the core temperature probe is removed from that before a complete cooking of the food and otherwise used. This means that before reaching an actual core temperature set final state of a cooking core probe is already removed from the food to be cooked, and can be plugged into another food. It is therefore possible to perform the measurement of a plurality of core temperatures in a number of cooking products with only a core temperature sensor, and thus carry out a control of a plurality of cooking processes with only a core temperature sensor.

p0015From the date on which a cooking method is not actually determined depending on a core temperature of a cooking product, ie from the date on which a remaining time calculation of a cooking process has attained sufficient accuracy and / or after a completed caliber detection of food to be cooked, can a user appear that a core temperature probe out of the food can be removed and is otherwise shared usable. The first product to be cooked, from the core probe has been removed, can be cooked ready after about said remaining time calculation and the user is output to finish cooking the first item to be cooked a corresponding signaling to remove this from the oven.

p0016The date on which a cooking method is not actually determined depending on the core temperature of a cooking product can be determined, for example, by identifying an inflection point of the core temperature. This turning point of the core temperature is not beforehand fixed as target core temperature, since this point is not known from the outset. Said turning point is determined by the second derivative of the core temperature. After reaching this turning point of the core temperature, for example, already a few minutes after a cooking product was placed in a cooking device, the core temperature probe is no longer needed for the remainder of the cooking process a cooking product. The core temperature sensor can thus be repositioned, for example in another food to be cooked, for example in a nearest larger cooking product, a batch of differently sized cooking products. In such a batch of cooking products, it may be for example to potatoes of various sizes, but also a variety of other cooking products are conceivable, for example, steaks, or the like, in which such a rolling feed is feasible.

p0017However, it is also provided that in the context of a rolling feed, in which the size of the individual items to be cooked does not have to be decisive, a core temperature sensor is plugged into any newly given food. It is also envisaged that the core probe is inserted as part of a mixed load in a newly given food to be cooked, which is not the same as cooking products already be present in the cooking appliance cooking products. Furthermore, it is provided that the core probe is reconnected in another cooking product, which was already from the start in the cooking chamber and in which a core temperature guide of the cooking process is necessary to the end of the cooking process, in particular in terms of intermetierenden mixed loads.

p0018It is also provided that a core temperature probe, a user is taken to another cooking device and / or another layer of the same product to be cooked and used for applications. For example, can be displayed in a zoom-cooking Center® by the applicant with two cooking chambers in the form of two jars and two core temperature probes, unless one of the two core temperature sensor is no longer needed, for example when frying different sized steaks in the left pot and the cooking meat in low-temperature cooking in the right crucible so that the vacant core temperature sensor in the left pot in one of the items to be cooked in the right pot can be reconnected before the cooking process or have been completed, that is, before cooking products are ready cooked.

p0019The dates from which a cooking method are not actually determined depending on the core temperature of a cooking product may be, for example, said reaching an inflection point of a core temperature. Even a successful caliber detection of a cooking product may cause an influence of the cooking cabinet climate, depending on the recognized caliber or an estimate of the cooking time on the caliber size. It is also provided that a core temperature profile is recorded over a certain period and a statement will be made based on the dead time of a core temperature rise.

p0020It is also possible to determine said time after core temperature relevant process steps, for example with a low-temperature cooking after completing a Add brown and cooling of the cooking. In this case, the caliber of a cooking product is already recognized with sufficient accuracy so that no use of the core probe a complete cooking is possible.

p0021Another point at which a cooking method is not actually determined depending on the core temperature of a cooking product can be as it were defined by an Gargutwendezeitpunkt.

p0022In summary, a date on which a cooking method is not actually determined depending on a core temperature of food being cooked, by the time of an inflection point of a core temperature of a successful caliber recognition of being cooked food to be cooked, the time after the completion of core temperature relevant process steps and / or the Gargutwendezeitpunkt be determined.

p0023It is provided in a user display the vacant availability of a core temperature sensor and / or a user to submit a proposal for further use of the core probe, long before a cooking product is ready cooked.

p0024Now that the core probe is again available, it can be repositioned to any other product to be cooked, with the other cooking product already in the cooking chamber of a cooking appliance, i can ndem the core temperature probe is, are or will be re-introduced into the oven and it can also be provided that the core probe at a different level of a cooking appliance, is used in another Tigel a cooking appliance or in another cooking device.

p0025Further features and advantages of the invention will become apparent from the following description of exemplary embodiments of the inventive method. The following method assumes that the corresponding food to be cooked is cooked in a cooking appliance, such as is sold under the trade name SelfCooking Center of the Applicant. It should also be used a common core temperature probe, as for example in the<patcit id="pcit0004" dnum="DE29923215U1"><text>DE 299 23 215 U1</text></patcit> the applicant is described.

p0026Following various embodiments of a method of the invention are described:

1. size detection

p0027There are known numerous cooking products that can be perfectly cooked in a cooking process, when the core temperature of the same is used for the size detection, currency-ing is no longer necessary, a detection of the core temperature of said size detection for guiding the cooking process.

p0028For example, if a large batch of potatoes in a cooking chamber of a SelfCoo-king Center® are damped, so a core temperature sensor according to the invention first inserted into the smallest potato to a function of the gradient of the core temperature over time in the smallest potato whose caliber (first size ) to determine to stick to the said provision, the core temperature probe in the second-smallest potato to determine their caliber (second size), while the cooking process is carried out from recognition of the caliber of the smallest potato depending said caliber. Once the caliber of the second smallest potato is then detected, the core temperature sensor is in the third smallest potato ge-infected, while the cooking process depending on the caliber of the two smallest potatoes will continue. By plugging proceeding until the cooking process the batch completed or the core probe has been inserted into the largest potato.

p0029Become old mati refer potatoes steamed for revolving feed, example-as by a succession-introduction of potatoes in three different single-shear plane of the SelfCooking Center®, so can the core temperature sensor from the smallest potato the first shelf in the smallest potato the second one-rack level by recognition of the caliber of the first potato to be plugged. In a next step may then be reconnected to the smallest potato the next rack level the core temperature probe.

p0030If in two juxtaposed SelfCooking Center® potatoes ge-rejected, so the core temperature probe can their caliber to be plugged into the smallest potato of other Gar deViCe to their size detection in the smallest potato of a cooking device and to detect at first, so that finally the vapors in which a cooking chamber depending on the caliber of the smallest Kartof-FEL in the same and the vapors are fed into the other cooking chamber in dependence on the smallest potato in the other cooking appliance.

p0031In any case it must be noted that the steaming potatoes a core tempera ture sensor is only required for the size detection, so it can be used elsewhere to said Kali bererkennung.

p0032The caliber of a cooking product can be determined in the steaming potatoes sufficient accuracy, for example, from the initial slope of the core temperature curve over time. the core temperature over time within eg. the first minute (s) Specifically from the maximum slope of a cooking process determined the caliber by a comparison with previously determined empirical values.

2 cooling

p0033For example, to place a low-temperature frying, it follows by an on-fry (first cooking step) cooling (second cooking stage), which is followed in turn followed by a cooking (third cooking step), wherein the detection of the core temperature of the roast only for guiding the procedure is necessary during cooling, so that the inserted in the roast meat probe after completion of the second cooking step at low temperature roasting of the same can be removed and the other-erwise, for example in another cooking appliance used. Thus, the date of expiry of the second cooking step is a typical first magnitude.

3 Time Determination

p0034A remaining cooking time can be eg., As in the context of <patcit id="pcit0005" dnum="DE2008001363W"><text>PCT / DE2008 / 001363</text></patcit> beschrei-ben, given in three phases.

p0035In a first phase, this egg-ne rough estimate a maximum cooking time or a minimum cooking time is guided by means of-set by a customer parameters. In a second phase, a rough calculation based on a comparison of actual core temperature curve with a target core temperature profile takes place, can be during this rough calculation in a third phase by further refined algorithms. Basically, it is sufficient to leave a core temperature probe to the end of the second phase in a food. Then may be the Kerntem-ture sensors placed elsewhere, for example in a food to be cooked another cooking product or a different caliber or another batch or in another oven.

4 embodiment for a rolling feed with Time Determination

p0036For a rolling feed of cooking products, such as beef steaks of different batches (thickness), it is first provided a suitable cooking process for the preparation of the batch, for example, "crickets", select and enter to start and optionally a desired setting for the cooking level (for example, dark and / or medium). Following these inputs, the cooking appliance is first automatically preheated, in the given example, with a mode "Hot Air" and an oven temperature of 290 ° C.

p0037After a loading request is made to the user, the first steaks a batch are given in the pre-heated cooking apparatus and the "Grill" phase is started at 250 ° C. Initially there is a minimum core temperature after loading (4 ° C) the items to be cooked before, which is detected by means of a core probe. Following this detection (DCT) is used for a certain period, for example for two minutes, the increase in the core temperature and the slope observed on the maximum gradient of the core temperature (Dkt_max1) Is determined, for example, DKT_max1 = 0.90.

p0038Starting from the turning point of the determined function, ie the point at which the second derivative vanishes, that is equal to "0", now the remaining time of the "grilling" can be determined.

p0039The remaining cooking time can be known to be determined in three phases, see point 3. After determining the inflection point, the second time left can now with the help of this value are determined, ie for example the expected remaining time from this point with an unchanged cooking chamber temperature. This may for example correspond with a cooking chamber temperature of 250 ° C a time of 170 seconds. The core temperature sensor can be taken out of the food from this date and available for further use.

p0040Here, for example, provided that a new load request of the cooking device for a second Gargutcharge, for example, a second steak batch, an operator is displayed. After loading, the charge request will be placed in the 250 ° hot cooking appliance and, optionally, the desired Gargradparameter be changed.

p0041Again, the minimum core temperature of the introduced items to be cooked after loading (4 ° C) is detected and it is, the slope of the core temperature observed in a subsequent period, for example, again two minutes and determines the maximum slope of the core temperature of the second Gargutcharge such as DKT_max2 = 0.78. This changed value of the maximum increase in the core temperature of the second Gargutcharge in comparison to the value of the first Gargutcharge DKT_max1 for example, can result if larger Gargutkaliber have a lower slope in the core temperature, the absolute core temperature value of the desired core temperature, in this case with steaks, for example 44 ° C, in all calibers is nearly identical. Starting from the turning point of the functions of the second core temperature curve can be done a second time remaining calculation. This in turn is divided into three phases known.

p0042Using the now ascertained second inflection point of the second core temperature, the second rest period is determined, for example, the expected second time remaining unchanged at cooking temperature of 250 ° C of in this case 325 seconds. As the oven temperature is now changed negligible because of the introduction of the second batch and the desired cooking space temperature is reached of 250 ° C within the shortest possible time, also to be determined remaining time of the first charge still applies. From this point, the core temperature probe could be repositioned in another food to be cooked to a third Gargutcharge, for example, more steaks or any other product to be cooked.

5 embodiment the size detection in a mixed load

p0043It may be provided that two different items to be cooked should be cooked, for example, both a roast pork and a chicken. For this, first a suitable cooking process for a mixed feed, for example, started a "roast". A cooking appliance, which may be a combi steamer the applicant, for example, is, accordingly, automatically preheated, for example, with the operating mode "hot air", a cooking chamber temperature of 220 ° C. After loading prompt the pork is added to the preheated device. The corresponding Bratphase the pig roast starts at 200 ° C.

p0044The minimum core temperature after loading KT_min1 is detected and the variation of the core temperature for a certain period, for example two minutes, from the determination of minimum core temperature is observed. Starting from the maximum increase in the core temperature (Dkt_max1) Can now be determined the caliber of the roast. For example, if the maximum slope of the core temperature (DKT_max1) From the detection of the minimum core temperature inside the first two minutes, for example 0.3, can be derived from empirical data that it must be, be a relatively large roasts. Furthermore, the result of addition empirically determined data show that the oven temperature must be reduced by 20 ° C in order to achieve a "browning" in accordance with preselected parameters. It follows that the cooking chamber temperature is lowered to 180 ° C.

p0045A corresponding remaining time calculation can be determined in said three phases. Once, as stated above, the maximum slope of the core temperature was measured (0.3), can on the basis of this value the remaining time of "frying" are set. In the example given, the expected remaining time is from that date, under an unchanged cooking chamber temperature of 180 ° C, for about two hours. Thus, the first item to be cooked Gargrößen of, the pig roast, defined as both the climate parameters as well as the cooking time is determined. The core temperature sensor can be taken out of the food and cooking products is more available.

p0046Following is now a call loading of the cooking appliance for the second product to be cooked, in the example given for the chicken, take place. After loading, prompt the chicken now being introduced in the now 180 ° C hot cooking appliance and the minimum core temperature after loading (KT_min2) Is determined and for a time, which in this case two minutes from determining the minimum core temperature, the slope of the probe temperature is detected (Dkt₂). Starting from the maximum increase in the core temperature of both the caliber of the chicken as well as the remaining cooking time of the chicken can be determined. If the maximum gradient of the internal temperature in the first two minutes z. B. 0.7, can be derived from empirical data that may be on an Chicken medium size, still can be determined from empirically determined data show that the oven temperature need not be adjusted from the current 180 ° C in order to achieve a desired browning of the chicken. Accordingly, the cooking chamber temperature is maintained from 180 ° C. The corresponding remaining time calculation can now be determined by known three phases.

p0047After the maximum gradient of the core temperature was measured (0.7) will be determined based on this value, the remaining cooking chicken, for example, with an unchanged cooking chamber temperature of 180 ° C about 35 minutes. As the cabinet temperature due to the second item to be cooked (chicken) had not changed, the first determined remaining time of the pig roast still applies.

p0048From this point, the core temperature probe can be inserted into another food to be cooked and is therefore free for more cooking processes.

p0049The above in the description and claims disclosed features of He-making may be essential and in any combination for Verwirkli-chung of the invention in its various embodiments both individually.