EP2662630A1 - Method for preparing a cooked good and cooking device - Google Patents

Abstract

The method involves introducing a high total heat output from a heat source (5) into a cooking chamber (2) of a cooking device (1) during an initial phase of a cooking process. A low total heat output is introduced into the cooking chamber during a balancing phase of the cooking process, where the low total heat output is a fraction of the high total heat output. An average total heating power is introduced into the cooking chamber during a terminal phase of the cooking process, where the total heating power is higher than in the balancing phase and lower than in the terminal phase. An independent claim is also included for a cooking device.

Description

The present invention relates to a method for preparing a food in a cooking chamber of a cooking appliance and a cooking appliance. In the prior art a variety of cooking appliances and methods for preparing cooking goods have become known, with which satisfactory results can be achieved. Via so-called core skewers, it is possible to check the temperature in the core of a piece of meat to be cooked, for example, during the cooking process and to automatically control the cooking process during its course as a function of the measured temperature.

Such cooking methods and such cooking appliances basically work reliably. However, it is possible that the cooking result deviates from the desired result, although the core temperature controlled by a core spike is maintained exactly.

It is therefore the object of the invention to provide a cooking method and a cooking appliance, whereby a satisfactory cooking result is possible.

The object is achieved by a method for preparing a food with the features of claim 1 and by a cooking appliance with the features of claim 16. Preferred developments of the invention are subject of the dependent claims. Further advantages and features of the present invention will become apparent from the general description and the description of the embodiments.

The inventive method is used to prepare at least one food in a cooking chamber of a cooking appliance. In this case, at least one cooking process is carried out, in which a high total heating power is introduced into the cooking space in an initial phase of the cooking process. In a compensation phase of the cooking process, at most a low total heating power is introduced into the cooking chamber. In a connection phase or in a later cooking phase of the cooking process, an average total heating power is introduced into the cooking chamber. The cooking process is carried out such that the high total heat output in the initial phase at least substantially originates from at least one thermal heat source and that introduced in the compensation phase in the oven total heating power is at most a fraction of the high total heating and that introduced in the connection phase, a total heating in the oven which is higher than in the balancing phase and lower than in the connecting phase.

The method according to the invention has many advantages. A significant advantage of the method according to the invention is that at least three different phases are provided in the cooking process, in which a different overall heating power is introduced into the cooking space in each case on average. Both the initial phase and the compensation phase as well as the connection phase are extended in time and comprise of their time length more than one and in particular more than two or three Heiztaktperioden provided an associated radiator is operated periodically clocked. For the purposes of this application, the total heat output is therefore not to be understood as the heat output introduced into the cooking chamber at a specific time, but rather the total heat output which results in the corresponding phase of the cooking process over the time period. Upper and lower heaters and grill heaters or microwave sources are often operated clocked in time to introduce a deviating from the maximum power average heating power in the oven.

With the present invention, a cooking process with at least three phases is now provided in the method according to the invention, in which the three phases differ significantly with regard to the total heating power introduced.

As a rule, the initial phase is the first phase of the cooking process. But it is also possible that the initial phase is preceded by a first, second or other phase. For example, upstream phases may be provided to provide defined initial conditions. For example, a frozen food can be thawed in upstream phases, so that the initial phase is followed by the end of the thawing process.

However, cooking processes are also possible in which further cooking phases are provided before the initial phase.

As a rule, in the method according to the invention, the initial phase is followed by the equalization phase, in which the total heating power introduced into the cooking chamber is considerably reduced in order, at least partially and at least temporarily, to effect temperature compensation within the food to be cooked. In the preceding initial phase, a high total heating power is introduced into the cooking chamber. The high total heat output is applied at least predominantly from at least one thermal heat source. Thermal heat sources, which supply heating power to the food via convection or heat radiation, must supply the heating power via the surface of the food to be cooked. As a result, the surface of the food to be cooked is strongly heated at a high introduced into the oven overall heating. The further transport of the introduced heating power within the food is carried out essentially via heat conduction. In order to have a high total heating capacity in To bring the food to be cooked, therefore, the surface of the food heats up strongly, so that a high temperature gradient from the surface of the food to the core is.

Preferably, in the initial phase, such a high total heating power is introduced into the cooking chamber that the cooking chamber temperature prevailing in the cooking chamber reaches such high values that effective browning of the meat to be cooked, for example, is achieved. Therefore, the initial phase of the cooking process can also be called browning phase. In the initial phase, therefore, preferably a searing of the food, which takes place at high cooking chamber temperatures of 150 ° C, 180 ° C, or even 200 ° C or even higher temperatures. Therefore, heated in the initial phase, the surface of the food to correspondingly high temperatures, while the core of the food remains cold or heated only correspondingly lower. The difference in surface temperature to the core temperature in the initial phase may reach or exceed 30 ° C, 40 ° C, 50 ° C and even 60 or 70 ° C.

It is known that meat becomes more tender when the core temperature is maintained between, for example, 25 ° C and 55 ° C for an extended period of time. Then an enzymatic reaction, which takes place at temperatures of, in particular, less than 55 ° C., produces a result comparable to the "hanging off" of meat. With such a maturation time of 1 hour, 2 hours or 3 hours can be achieved similar results as days or even weeks in the cold store. The enzymes responsible for the reaction are denatured at higher temperatures, so that at too high temperatures, the enzymatic maturation is suppressed.

In the method according to the invention, therefore, the compensation phase ensures that the core temperature in the meat or the layers lying between the core and the surface do not heat up too much. After the tanning or initial phase, the total heating power introduced into the cooking chamber is reduced so greatly in the compensation phase that the high temperature difference between the core region of the food and the surface is compensated. In this case, in particular, a temperature increase occurs in the core area, while on the outer surface of the food the surface temperature decreases. In the course of the compensation phase, therefore, the temperature difference between the core temperature and the surface temperature of the food will be lower and may even be less than zero.

After the compensation phase, preferably the connection phase follows, in which the food to be cooked in particular is finished. In particular, the cooking takes place in such a way that a predetermined or set core temperature is reached or maintained at least at the end of the cooking process.

The connection phase or the subsequent cooking phase need not be the only cooking phase, but there may also be any other cooking phases. In particular, in the compensation phase, the temperature at the surface of the food to be cooked decreases while the temperature in the core area of the food increases. The total heating power introduced into the cooking chamber is considerably lower in the balancing phase than in the initial phase.

In all cases, the total heating power, which is introduced into the cooking chamber, composed of different heat outputs of different heat sources. For example, at least one thermal heat source may be provided, such as, for example, a top heat radiator and / or a bottom heat radiator and / or a grill radiator. It is also possible that a microwave source is available. Preferably, at least one steam source or a steam generator can also be provided. The sum of the heating powers determines the total heating power, which is introduced in the respective phase in the oven. The total heat output is particularly high in the initial phase and is composed at least to a substantial part and in particular substantially or even completely from the heat output of a thermal heat source or from the heat outputs of several thermal heat sources together. To a lesser extent, however, for example, a microwave heating source can also introduce heating power into the cooking chamber.

In the equalization phase, the total heat output is reduced to a fraction of the high total heat output in the initial phase. It is possible, for example, that the total heating power introduced into the cooking chamber is reduced to zero. But it is also possible that one - for example, low - total heating power is introduced in the compensation phase in the cooking chamber. This can be done for example via heated cooking chamber walls or a heated cooking chamber floor or the like. Although such heating sources are basically not primarily the heating of the cooking chamber, but still bring heating power into the cooking chamber, for example, to evaporate on the ground collecting condensate or the like. In all cases, the total heat output, which is introduced in the compensation phase in the cooking chamber, at most a fraction of the total heating power in the initial phase.

In the connection phase or in a later cooking phase, the total heating power is increased again, but is regularly significantly lower than in the initial phase.

In a preferred embodiment, the initial phase is used for searing or browning of the food and in the subsequent cooking phase or connection phase, the food is cooked until it has assumed the desired state. In the intermediate compensation phase there is a temperature compensation between the surface of the food and the core, so that overheating of the core area during the cooking process and thus a deteriorated cooking result is reliably avoided.

In a preferred embodiment of the method according to the invention, the heating power of the thermal heat sources in the compensation phase is reduced to at least a quarter of the heating power of the thermal heat sources in the initial phase, in particular to substantially zero. It is also possible, for example, the reduction of the heating power of the thermal heat source in the compensation phase to 1/6 or 1/8 or 1/10 or 1/20 of the heating power of the thermal heat source (s) in the initial phase. For example, in the initial phase, the most essential part of the total heating power can be supplied by a top heat radiator or by a grill radiator. In addition, for example, a smaller part of the supplied heating power can also be supplied by a bottom heat radiator or another thermal radiator. In the compensation phase, the heating power of the upper heat element or the grill element is now preferably reduced to substantially zero, in order to avoid further browning of the food.

Preferably, the low total heating power in the balancing phase is less than one half, one third or one quarter of the high total heating power in the initial phase. It is also possible that the low total heat output in the equalization phase is less than 1/6 or 1/8 or 1/10 of the total high heat output in the initial phase. In particular, the total heat output in the compensation phase can also be less than or equal to zero.

In all embodiments, it is preferred that the introduced in the cooking chamber in the initial phase high Gesamtheizleistung consists at least to a substantial extent of thermal heating radiation, as it is delivered for example via a grill radiator.

In all embodiments, it is preferred that at least one phase of a group of phases containing the initial phase, the equilibrium phase, and the terminal phase is at least 2 minutes long, and more preferably at least 5 minutes long. The duration of the individual cooking phases depends in particular on the amount, thickness and other nature and the type of food. For example, an initial phase of more than 10 minutes is possible, which is followed by a compensation phase of, for example, 30 minutes, which in turn is followed by a connection phase of 1.5 hours or more.

In all cases, it is preferred that the cooking space is heated in the connection phase at least to a substantial extent with steam from a steam source or at least one steam generator. It is possible that the steam generator is provided within the cooking chamber. It is also possible that at least one steam generator is provided outside the cooking chamber. It is possible that the cooking appliance is designed as an oven, the has an additional steam source. Particularly preferably, the cooking appliance is designed as a steamer, which has at least one additional thermal heat source.

In all embodiments, it is particularly preferred that at least in the initial phase of the steam generator produces no steam. In an initial phase, which serves as a tanning phase, additional water vapor is usually counterproductive. In the subsequent phase, which can also be described as the maturity phase, steam for heating is very useful. It is possible that in addition to the steam source at least one thermal heat source is operated.

In all embodiments, it is preferred that the user indicates at least one parameter of the item to be cooked at the start of the cooking process or during the cooking process in order to control the cooking process as a function of the specified parameter. For example, the user can enter or select a quantity or a size specification for the length or the diameter or the thickness of the food. Other examples of possible parameters that can be specified are the desired degree of cooking or the desired browning of the food. It is also preferred that at least one sensor is provided which detects at least one parameter of the food and controls the cooking process in dependence on the at least one detected parameter of the food or selects a corresponding cooking process.

Preferably, a surface temperature of the food is specified in the connection phase. The surface temperature can basically be chosen freely and is preferably below 75 °. It is also possible to select one of several surface temperatures, such as 75 ° C, 70 ° C, 65 ° C, 60 ° C, 55 ° C and the like.

The predetermined surface temperature can be detected for example via a sensor below the surface of the food. It is also possible and preferred to detect the surface temperature via a sensor device which determines the air humidity in the cooking chamber. For relatively long-lasting processes, such as cooking processes, after a short time on the surface of the food to be quasi static conditions when steam is used for heat transfer. Since steam transfers a great deal of heat during condensation or evaporation, condensation takes place virtually without any temperature difference. Therefore, for example, can be deduced from the dew point on the surface temperature of the food, if the drying temperature in the oven is below 100 ° C.

In all embodiments, it is particularly preferred that heat is removed from the cooking chamber in the compensation phase. In particular, an active heat dissipation takes place from the cooking chamber. For this example, the cooking chamber can be opened in the compensation phase to a to facilitate better exchange with the environment. For example, the cooking chamber door can be opened by a motor or otherwise.

It is also possible to open a flap. In addition, an air flow can be passed through the cooking chamber to increase the heat dissipation to the outside. For this purpose, the cooking chamber can be rinsed with air in the compensation phase. In particular, an increased air flow is used, which is at least twice as strong as a naturally existing air flow, as it results, for example, the device cooling.

In all embodiments, it is preferred that moisture is removed from the cooking chamber in the initial phase. In particular, air is used for flushing the cooking chamber and for removing moisture. Moisture escapes from the food, especially in the initial phase. Transporting away the moisture can lead to a better cooking result.

In particular in the connection phase, it is possible to introduce microwave radiation of a microwave generator into the cooking chamber. Such microwave radiation can be used in particular to support the cooking process.

The surface temperature of the food is determined in all developments preferably via at least one temperature sensor below the surface of the food and / or at least one humidity sensor outside the food. But it is also conceivable that, for example, an infrared sensor detects the surface temperature of the food. It is also possible that a temperature spike is used with multiple measuring points. The temperature spit then determines several temperatures at different locations inside and / or outside the food. By evaluating the individual temperatures, it is possible, for example, to deduce the core temperature and / or the surface temperature by interpolating or extrapolating the temperatures at individual measuring points.

In another embodiment, another inventive method is also used to prepare a food in a cooking chamber of a cooking appliance. The cooking process of this method comprises an initial or browning phase in which a high cooking chamber temperature is predetermined in the cooking chamber. In a particular following balancing phase of the cooking process at most a low cooking space temperature is specified in the oven. In a connection phase of the cooking process, a predetermined or average cooking chamber temperature is specified in the cooking chamber. In the initial phase, at least temporarily, a high total heat output is at least essentially introduced from at least one thermal heat source into the cooking chamber in order to achieve the predetermined high cooking chamber temperature. In the compensation phase, the total heating power introduced into the cooking chamber is at most a fraction of the high total heating power in the initial phase. In the connection phase or a subsequent cooking phase, a predetermined or average cooking chamber temperature is set, wherein in this phase a total heating power is introduced into the cooking chamber, which is higher than in the compensation phase and less than in the connection phase.

The total heating power introduced in the later cooking phase or connection phase depends on the predetermined and the current cooking chamber temperature. The introduced total heat output increases when the current cooking space temperature decreases and smaller when the current cooking space temperature reaches or exceeds the specified oven temperature.

The predetermined cooking space temperature may be a mean cooking space temperature between the high and the low cooking space temperature. It is also possible that the average and the low oven temperature are the same, or that the predetermined oven temperature in the connection phase is lower than in the compensation phase.

The cooking appliance according to the invention has at least one cooking chamber for preparing a food item in the cooking chamber and has at least one thermal heating source and at least one control device. The control device is set up and designed to introduce a high total heating power into the cooking chamber in an initial phase. In this case, the high total heat output in the initial phase at least substantially originates from at least one thermal heat source. Furthermore, the control device is set up and designed to introduce at most a low overall heating power in the cooking chamber in a subsequent balancing phase of the cooking process, wherein the low total heating power in the balancing phase is at most a fraction of the high total heating power. The control device is furthermore set up and designed to bring a mean total heating power into the cooking chamber in a later cooking phase of the cooking process. In this case, the total heating power in the connection phase or later cooking phase is higher than the total heating capacity in the compensation phase and less than in the initial phase.

In particular, the cooking appliance comprises at least one sensor for detecting at least one parameter of the food to be controlled with the control device in dependence on the sensor data.

The invention enables an improved cooking result. At the same time can be dispensed with the core spit, for example. Even before the start of a program, the customer knows how long it will take. The specified duration of a program is stored or stored in the device and based on findings that has been determined by the factory on the basis of different Gargutgrößen and in particular meat pieces sizes. Appropriately, the specified or predetermined duration of a program is based on the cooking times of large and largest pieces of meat. Since during the execution of the program, the food surface is not warmer than the target core temperature is, it comes at the same time duration of the program even with small pieces of meat to overheat or overcooking. In addition, the food does not have to be seared on a hotplate, and if you have to turn when searing, the core spit does not interfere and does not have to be re-plugged in the hot oven.

The balancing phase avoids exposing outer areas of the food to excessively high temperatures between the central core and the outer surface. The essential core of the food can be exposed to optimal temperatures, so that in particular meat can be cooked very tender.

Due to the fact that meat in the cooking chamber is first seared with a very high power density and low dew point, initially a crust forms on the outside while the core remains relatively cold. After searing, in particular no energy is supplied to the meat, since the energy supplied is already sufficient to achieve a suitable meat temperature on average. Then it is possible that the cooking chamber and the meat energy is withdrawn by z. B. the cooking chamber is flushed with cold air and / or the door is opened or even active cooling is used.

This is followed by a temperature compensation in the compensation phase and in the connection phase, the food is cooked with the desired core temperature.

In the connection phase is preferably at least to a considerable extent heated by steam. This results in a very sensitive heat transfer from the cooking chamber to the food, so that optimum cooking conditions can be achieved.

In all embodiments and developments, the connection phase does not have to be the only cooking phase. There may also be other later or earlier Garphasen.

In the connection phase, the cooking chamber temperature of the cooking chamber needs to be only slightly higher than that of the food.

Further advantages and features of the present invention will become apparent from the embodiment, which will be explained below with reference to the accompanying figures.

Figur 1

eine schematische Vorderansicht eines erfindungsgemäßen Gargerätes;

Figur 2

eine Baueinheit für eine etwas andere Ausgestaltung eines Gargeräts;

Figur 3

den schematischen Verlauf der Gesamtheizleistung über der Zeit für einen Garprozess;

Figur 4

den schematischen Verlauf der Dampfheizleistung für den Garprozess über der Zeit nach Fig. 3;

Figur 5

den schematischen Verlauf der thermischen Heizleistung über der Zeit für den Garprozess nach Fig. 3;

Figur 6

den Verlauf der Solltemperaturen und der Garraumtemperatur über der Zeit für den Garprozess nach Fig. 3; und

Figur 7

die Verläufe der Garraumtemperatur, der Oberflächentemperatur des Gargutes und der Kerntemperatur des Gargutes über der Zeit für den Garprozess nach Fig. 3.

In the figures show:

FIG. 1

a schematic front view of a cooking appliance according to the invention;

FIG. 2

a structural unit for a slightly different embodiment of a cooking appliance;

FIG. 3

the schematic course of the total heating power over time for a cooking process;

FIG. 4

the schematic course of Dampfheizleistung for the cooking process over time Fig. 3 ;

FIG. 5

the schematic course of the thermal heating power over time for the cooking process Fig. 3 ;

FIG. 6

the course of the set temperatures and the cooking chamber temperature over time for the cooking process Fig. 3 ; and

FIG. 7

the courses of the oven temperature, the surface temperature of the food and the core temperature of the food over time for the cooking process Fig. 3 ,

With reference to the enclosed FIGS. 1 to 7 An exemplary embodiment of a cooking appliance 1 according to the invention and a cooking process according to the invention with modifications will be described below.

The cooking appliance 1 according to the invention is embodied here as a steam cooking appliance 100 and has at least one steam source 7 or a steam generator 7 and a dry heat source 6 as the thermal heat source 5.

In Fig. 1 the cooking appliance 1 is shown in a highly schematic and simplified representation with wide open door 59. The cooking appliance 1 has a cooking chamber 2 which can be heated via a heating element 6, which is designed, for example, as a top heat radiator or grill radiator, as a thermal heat source 5 or a dry heat source. Furthermore, at least one steam source or a steam generator 7 is provided. The steam generator 7 may be provided outside the cooking chamber 2 and be connected via corresponding connecting lines with inlet openings 29 in the cooking chamber 2 in order to provide steam for heating the cooking chamber 2 as desired. In addition to a steam generator 7 arranged outside the cooking chamber 2, it is also possible to provide at least one steam generator or at least one steam source 7 'within the cooking chamber. Such a steam source 7 'can be provided, for example, on the bottom of the cooking chamber 2, so that steam which condenses on the walls is returned to the reservoir of the steam generator 7'.

A fan 57 may be provided for the recirculation or the hot air operation.

Schematically represented in Fig. 1 a dashed pictured Gargutträger, which is arranged here at one of several possible cooking levels. On the food support a food is shown schematically in section. A parameter 9 of the food is here, for example, the thickness of the food 4, which is automatically detected, for example via a sensor 49. It is also possible that a weight sensor 49 'detects the weight of the food as parameter 9.

The food to be cooked 4 has a Gargutoberfläche 25 inserted into the food 4 here is a single temperature sensor 26 which is located just below the surface 25 of the food 4. Furthermore, here additionally or alternatively, a temperature spit 27 as a sensor device 40 is at least partially inserted into the food 4. At the temperature spit 27 as a sensor device 40 a plurality of successively arranged temperature sensors 26 are provided. The temperature spit 27 may be formed as an elongated lumpy spit. But it is also possible that the temperature spit 27 has two or three or more different teeth, which may be aligned in different directions in space. Via the sensor device 40 or one or more temperature sensors 26 different temperatures of the food 4 can be detected and / or determined during the cooking process 10.

In addition to the dry heat source 6, the radiant heat 16 radiates to the surface 25 of the food 4, in addition at least one microwave generator 8 may be provided, which generates microwaves and introduces into the cooking chamber 2.

Furthermore, a sensor device 40 may be embodied as an air humidity sensor 24 and may determine a measure of the air humidity in the cooking chamber at regular or periodic intervals or as required. Accordingly, a sensor device 40, for example, include a temperature sensor 48 and z. B. serve for continuous or periodic temperature detection of the drying temperature in the cooking chamber 2. The cooking appliance 1 off Fig. 1 is a non-pressure working device in which via one or more inlet openings 29 steam can be supplied. Excess steam or ambient air can be discharged or sucked in via the outlet opening 28. About the outlet opening 28 of the cooking chamber 2 is constantly in communication with the environment of the cooking appliance. But it is also possible to form the cooking appliance as druckbeaufschlagbares cooking appliance. Here, a temperature sensor 36 is provided at the outlet opening 28 in order, for example, to directly detect the "breathing" of the cooking chamber with excess steam.

The outlet opening 28 and one or more inlet openings 29 and the temperature sensor 36 may be provided on a common structural unit 10. The common unit 10 can be designed differently.

A control device 19 serves to control the cooking appliance and the cooking process. The control device 19 has a first control circuit 19a and a second control circuit 19b.

The cooking appliance may include one or more control buttons 46 and, for example, a display 47. With the control buttons 46, a suitable cooking program can be selected while on the display 47, the current cooking program is displayed or information is output. The unit cooling 55 can have its own fan. With the device cooling 55, it is possible via a flap 56 to ventilate the cooking chamber 2. The flap 56 may, for example, from a fully closed position in the in Fig. 1 illustrated open position and be transferred, for example, in a less open position, as shown in dashed lines in Fig. 1 is shown. Via a corresponding flap control and a speed variation of the fan of the device cooling 55, a desired forced ventilation of the cooking chamber 2 can take place. It is also possible that the door 59 of the cooking chamber 2 can be opened automatically. For this purpose, the door 59 of the cooking chamber as needed z. B. motor gap-wise opened.

In Fig. 2 is a structural unit 30 shown, which can be used for a cooking appliance 1 in a slightly different configuration. On the assembly 30, 39 inlet openings 29 for schematically drawn steam 44 are provided here on four levels, with which the steam 44 can be introduced in the jet direction 45 of the assembly 30 into the cooking chamber 2. Dotted in phantom steam lines may be provided for distributing the steam to the various inlet openings 29. It is possible that the different levels 39 can be supplied separately with steam 44. Central to the assembly 30, the outlet opening 28 is provided to deliver excess steam from the oven to the outside and to suck in air from the environment if necessary, if negative pressure prevails in the cooking appliance 1. The temperature sensor 36 for detecting the air temperature of an incoming or outgoing gas flow is arranged centrally at the outlet opening 28.

Fig. 3 shows a highly schematic diagram of the total heating power 20 over the time that is introduced into the cooking chamber 2 during the individual phases 11, 12 and 13 of the cooking process 10. At a first time 51, the cooking process is started. Before the time 51 further phases may already have been carried out. Here, at the time 51, the total heating power is increased to the high total heating power 21. The total heat output is kept up to time 52. The period between time 51 and time 52 defines the initial phase 11, which may also be referred to herein as a browning phase or sapping phase. In this initial phase 11, the cooking chamber 2 is preferably at maximum Heating power acted to brown the existing in the cooking chamber 2 food 4 or its surface 25.

After searing at time 52, the total heating power 20 is greatly reduced. Preferably, the total heating power 20 is reduced to zero during the subsequent compensation phase 12. It is possible that by heating the cooking chamber walls to prevent condensation and the like even in the compensation phase 12, a but in particular only a small total heating power 22 is introduced into the cooking chamber 2. Preferably, however, the cooking chamber is actively cooled in the compensation phase 12, so that in the compensation phase 12 the cooking chamber heat is removed. This leads - even if even a small heating power is introduced into the cooking chamber by the heating of the cooking chamber walls - to a total negative heating power over at least a portion of the compensation phase 12. Such a low total heat output 22 'is in Fig. 2 shown dotted. After a temperature compensation between the food surface and the core region of the food to be cooked at the time 53, the end of the compensation phase 12 is reached. Here, the connection phase 13 or later cooking phase 13 connects directly to the compensation phase 12. In the connection phase 13, a mean total heating power 23 is introduced into the cooking chamber 2, until the time 54 here the end of the cooking process 10 is reached.

Although in the diagram after Fig. 3 in each of the phases 11, 12 and 13, a constant total heating power has been drawn, varies within the individual phases 11, 12 and 13, the introduced total heat output. On the one hand, this can be due to a cyclic mode of operation of radiators and, on the other hand, it can also follow from the regulation during the cooking process. In principle, however, in the illustrated embodiment, the total heating power 21 in the first phase 11 is many times higher than the total heat output 22 in the compensation phase 12. In the connection phase 13 or later cooking phase, a total heat output 23 is introduced into the cooking space, which is considerably lower than the high one Total heating power 21 in the initial phase 11 and considerably higher than the total heat output 22 in the balancing phase.

Fig. 4 shows the course of the steam heating 17 over time for the cooking process Fig. 3 , Here, in the initial phase 11 and in the compensation phase 12, the Dampfheizleistung 31 and the Dampfheizleistung 32 practically kept at zero until the time 53 and here at the beginning of the connection phase 13, the Dampfheizleistung 17 is increased to the Dampfheizleistung 33.

Fig. 5 shows the course of the thermal heating power 15 of the dry heat source 6. The thermal heat source 5 and the thermal heat sources 5 heat in the initial phase 11 with a thermal heating power 41, which essentially or even completely out of the total high power 21 Fig. 3 equivalent. The heat radiation from the thermal heat sources 5 leads to a browning of the surface 25 of the food 4. At the time 52, the end of the initial phase 11 or tanning phase is reached. The thermal heating power 42 in the compensation phase 12 is preferably zero or has only a small value in order to effect a temperature compensation within the food. Overall, a thermal heating power 42 'can still be introduced into the cooking chamber 2 via different sources, but this is only a fraction of the high total heating power 21 in the initial phase 11.

In the cooking phase or connection phase 13, a heating power 15 is introduced via the thermal heat source 5, which is higher than the thermal heating power 42 in the compensation phase but lower than the thermal heat output in the initial phase 11.

Optionally, microwave heating power 18 can be introduced into the cooking chamber via a microwave generator. Then (cf. Fig. 4 ) reduces the introduced Dampfheizleistung 33 to a Dampfheizleistung 33 'to maintain the desired Gesamtheizleistung 23.

In the connection phase 13, a cooking chamber temperature is set via the thermal heat source 5, which is above the dew point temperature. Steam is supplied to the cooking chamber 2 via the steam source 7, the dew point temperature essentially defining the surface temperature of the food 4. As a result, in the connection phase 13, a surface temperature for the food to be cooked 4 can be specified, while the cooking space temperature is selected to be correspondingly higher. In pure steam cooking appliances, however, usually corresponds to the dew point of the cooking space temperature.

Fig. 6 shows the course of the cooking chamber temperature 70 and the setpoint temperatures or the predetermined temperatures 61 to 63 for the cooking chamber and the predetermined dew point temperatures 71, 72 and 73 during the initial phase 11, the compensation phase 12 and the connection phase 13 of the cooking process 10th

At time 51, the initial phase 11 begins and a temperature 61 is predetermined, which in the exemplary embodiment may be 220 °, for example. Even higher and lower values are possible. At time 52, the setpoint temperature for the cooking chamber is lowered from the temperature 61 to the predetermined temperature 62. The predetermined temperature 62 may correspond, for example, to the ambient temperature. While in the initial phase 11 is heated with maximum heating power, the total heating power installed in the cooking chamber is now reduced as much as possible in the compensation phase 12, so that the desired target temperature 62 is reached as quickly as possible. Optionally, the cooking chamber door 59 is opened or a stronger air flow through the cooking chamber 2 is performed. At time 53, the setpoint temperature the predetermined temperature 63 predetermined. Accordingly, the total heating power introduced into the cooking chamber is adjusted accordingly.

The course of the setpoint temperatures or predefined dew-point temperatures 71, 72 and 73 is for the initial phase 11, the compensation phase 12 and the connection phase 13 in FIG Fig. 6 also shown.

In the initial phase 11 and the compensation phase 12, dew point temperatures 71 and 72 are provided here, which are, for example, 0 ° or the like. Also, dew point temperatures well below 0 ° C to prevent entry of vapor during phases 11 and 12 are possible. In the initial phase 11, the food to be cooked is usually browned and the introduction of steam into the oven can be counterproductive.

At the beginning of the connection phase 13 or cooking phase 13, a dew point temperature 73 is provided, which can basically be freely selected, but on which the cooking result achieved substantially depends. The dew point temperature 73 essentially specifies the core temperature which is present at the end of the cooking process 10. If, for example, a core temperature of 65 ° is desired and a dew point temperature of 65 ° is set and maintained, the cooking product is no longer supplied with heating power via condensing steam from a surface temperature of 65 °. Therefore, the specification of a dew point temperature at the same time effectively sets a surface temperature for the food to be cooked. If no or only small amounts of microwaves are used and only a small thermal heating power is introduced, the dew point temperature at the end of the cooking process 10 corresponds to the surface temperature and essentially also the core temperature.

A separate control of the (drying) cooking chamber temperature 70 and the dew point 74 during the cooking phase 13, the desired delicacy of a piece of meat to be prepared can be adjusted, while on the set by the predetermined level 58 set higher (dry) cooking chamber temperature 70 an appealing surface of the meat piece to be prepared can be.

Fig. 6 shows the sharp increase in the room temperature 70 at the beginning of the initial phase 11 and the sharp drop in the cooking chamber temperature 70 within the compensation phase. In the cooking phase 13, for example, control fluctuations can occur, so that the desired predetermined temperature 63 is maintained with slight or periodic fluctuations.

Fig. 7 shows different temperature curves over time for the cooking process 10. Dotted dashed line is the course of the oven temperature 70, wherein for the sake of clarity of the scale was chosen so that the maximum of the temperature profile the oven temperature 70 was cut off. Plotted as a thick continuous line is the course of the surface temperature 14 of the food 4. The food starts at time 51 with a temperature 60, which may correspond, for example, the ambient temperature or the temperature in the refrigerator. The surface temperature 14 of the food 4 rises steeply in the initial phase 11 and reaches a maximum temperature 65 at about time 52. The core temperature 64 also increases with time, the pitch depending in particular on the mass and the geometrical dimensions of the item to be cooked. At time 52, the core temperature 64 is considerably lower than the maximum temperature 65 on the surface 25 of the food 4, so that there is a significant difference in temperatures, which documents the highly inhomogeneous temperature distribution within the food. After the reduction of the introduced total heat output 20 from the high total heat output 21 in the initial phase 11 to the low total heat output 22 in the compensation phase 12, the temperature 14 on the surface 25 of the food 4 reduces rapidly over time and reaches the end of the compensation phase 12 at the time 53 or a little later, a minimum 68, which is below the predetermined temperature 63 in the connection phase 13.

During the compensation phase 12, the surface temperature 14 decreases, while the core temperature 64 increases and optionally within the compensation phase 12 can reach a maximum 66. Depending on the dimensions and weight of the food and the length of the compensation phase 12, the core temperature 64 in the core region of the food 4 towards the end of the compensation phase 12 begin to decline and at the beginning of the connection phase 13 also reach a minimum 67. In the course of the compensation phase 12, the surface temperature 14 may fall below the core temperature 64, so that at time 53, for example, a temperature difference with opposite signs may result. Then, the core temperature 64 may be greater than the surface temperature 14.

In the following connection phase or cooking phase 13, a dry cooking chamber temperature 73 is set, which is higher by a predetermined amount 58 between 10 ° C and 30 ° C in particular than the predetermined dew point temperature 63. As a result, an appealing appearance of the food to be cooked 4 is achieved. In the course of the connection phase 13, the core temperature 64 quickly approaches the predetermined dew point temperature 73, so that a pronounced ripening phase is present during the connection phase 13.

In the control of the cooking process 10 is controlled by two control circuits 19a and 19b, wherein a control circuit 19a, 19b for controlling the dry cooking space temperature 70 is provided, while the other control circuit 19b, 19a is provided for controlling or regulating the dew point. At least in the connecting phase 13, the dew point temperature represented very well by the surface temperature 14 of the food, as shown for example by means of a psychrometric chart.

The length of the connection phase 13 can be designed according to customer requirements. Since the target core temperature has already been reached shortly after the beginning or at the beginning of the connection phase 13, the length of the ripening phase can thus be set almost as desired. By setting the temperature level above the dew point temperature, the cooking result ("English" "medium" and "welldone") can be easily selected. There is no overheating or overcooking of the food, as at the end of the initial phase, preferably no further heating energy is supplied. If necessary, the cooking chamber is actively ventilated to prevent overheating or overcooking. Steaming in the connection phase results in a pleasant surface that is neither too damp nor too dry. The higher the predetermined level, the more the meat will dry out, but if it is too low (especially less than 5 ° C), the surface may become too moist, so that the food appears cooked. By, for example, a predetermined level of 10 ° C, a pleasant surface and a pleasant consistency is achieved.

Overall, the invention provides a cooking appliance and a cooking process, with which a food can be cooked quickly and with high quality. The invention allows an advantageous automation of the cooking process. For example, if the customer enters the weight or a diameter, the good cooking result can be further improved.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

oven

3

sensor

4

be cooked

5

thermal heat source

6

Dry heat source, radiator, grill radiator

7

Steam source, steam generator

8th

microwave generator

9

parameter

10

cooking process

11

initial phase

12

balancing phase

13

Connection phase, cooking phase

14

surface temperature

15

heating capacity

16

heat radiation

17

steam heating

18

microwave heating

19

control device

20

total heating power

21

high total heat output

22

low total heat output

23

average total heat output

24

Humidity Sensor

25

surface

26

temperature sensor

27

temperature spit

28

outlet

29

inlet port

30

unit

31

steam heating

32

steam heating

33

steam heating

35

steam

36

temperature sensor

39

level

40

sensor device

41

thermal heating power

42

thermal heating power

43

thermal heating power

44

steam

45

beam direction

46

control knob

47

display

48

temperature sensor

49

sensor

51

time

52

time

53

time

54

time

55

cooling equipment

56

flap

57

Fan

58

given measure

59

door

60

temperature

61

predetermined temperature

62

predetermined temperature

63

predetermined temperature

64

core temperature

65

maximum temperature

66

maximum temperature

67

minimum temperature

68

minimum temperature

69

temperature

70

Oven temperature

71

predetermined dew point temperature

72

predetermined dew point temperature

73

predetermined dew point temperature

74

dew point temperature

100

Steam cooker

Claims (17)

Method for preparing a food item (4) in a cooking space (2) of a cooking appliance (1) via a cooking process (10), wherein a high total heating capacity (21) is introduced into the cooking space (2) in an initial phase (11) of the cooking process,
and wherein in a compensation phase (12) of the cooking process (10) at most a low total heat output (22) is introduced into the cooking chamber (2),
and wherein in a connection phase (13) of the cooking process (10) an average total heating power (23) is introduced into the cooking chamber (2),
in such a way that the high total heating power (21) in the initial phase (11) originates at least substantially from at least one thermal heating source (5), and that the total heating power (22) introduced into the cooking chamber (2) in the equalizing phase (12) is at most one Fraction of the high total heating power (21) is, and that in the connection phase (13) a total heating power (23) is introduced into the cooking chamber (2), which is higher than in the compensation phase (12) and less than in the connection phase (13) , The method of claim 1, wherein the heating power (15) of the thermal heat source (5) in the compensation phase (12) to at least a quarter of the heating power (15) of the thermal heat source (5) in the initial phase (11) and in particular to substantially zero is reduced. A method according to claim 1 or 2, wherein the low total heating power (22) in the balancing phase (12) is less than one quarter of the high total heating power (21) in the initial phase (11). The method of claim 1, 2 or 3, wherein in the initial phase (11) in the cooking chamber (2) introduced high total heat output (20) consists of at least a substantial part of thermal heating radiation (16). Method according to one of the preceding claims, wherein at least one phase from the group of phases, which contains the initial phase, the compensation phase and the terminal phase, at least 5 minutes long. Method according to one of the preceding claims, wherein in the connection phase (13) of the cooking chamber (2) is heated at least to a substantial extent by steam from a steam generator (7). Method according to one of the preceding claims, wherein at least one sensor (49) detects at least one parameter (9) of the item to be cooked (4) and the cooking process (10) is controlled as a function of the at least one detected parameter (9) of the item to be cooked (4) becomes. Method according to one of the preceding claims, wherein at least one parameter (9) of the food (4) is input and / or selected. Method according to one of the preceding claims, wherein in the connection phase (13) a surface temperature (14) of the food (4) below 75 ° C and preferably below 60 ° C is set. Method according to one of the preceding claims, wherein in the compensation phase (12) heat is removed from the cooking chamber (2). Method according to one of the preceding claims, wherein in the compensation phase (12) of the cooking chamber (2) is opened to dissipate heat. Method according to one of the preceding claims, wherein in the compensation phase of the cooking chamber is purged with air to dissipate heat. Method according to one of the preceding claims, wherein in the initial phase (11) moisture is removed from the cooking chamber (2). Method according to one of the preceding claims, wherein at least in the connection phase (13) microwave radiation of a microwave generator (8) in the cooking chamber (2) is introduced. Method according to one of the preceding claims, wherein a measure of the surface temperature (14) of the food (4) via at least one temperature sensor (26) below the surface (25) of the food (4) and / or at least one air humidity sensor (24) outside of the food (4) is determined. Cooking appliance (1) with a cooking chamber (2) for preparing a food item (4) in the cooking chamber (2) and with at least one thermal heat source (5) and at least one control device (19),
wherein the control device (19) is designed and constructed to
in an initial phase of the cooking process to control the cooking appliance (1) to bring in a high total heating power in the cooking chamber, wherein the high total heat output at least substantially at least one thermal Heating source comes,
and wherein the control device is set up and designed to control the cooking appliance (1) in a balancing phase of the cooking process so as to introduce at most a low total heat output into the cooking space, which is at most a fraction of the total total heat output,
and wherein the control device is set up and designed to control the cooking device (1) in a connection phase of the cooking process in order to introduce a mean total heating power into the cooking chamber. Cooking appliance according to the preceding claim, wherein at least one sensor is provided for detecting at least one parameter of the food,
wherein the control device is adapted and configured to control the cooking process in dependence on the sensor data.

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