公开(公告)号：US09750089B2

公开(公告)日：2017-08-29

申请号：US10585285

申请日：2004-12-27

申请人： Peter Wiedemann ,  Andrea Jürgens ,  Cornelia Dietmayer ,  Michael Greiner ,  Erwin Schuller ,  Gerd Funk ,  Thomas Treu

发明人： Peter Wiedemann ,  Andrea Jürgens ,  Cornelia Dietmayer ,  Michael Greiner ,  Erwin Schuller ,  Gerd Funk ,  Thomas Treu

IPC分类号： A47J27/00 ,  H05B6/64

CPC分类号： H05B6/6435

摘要： A cooking device has at least one pre-set parameter for at least one predetermined program, such as a cooking program, and/or cleaning program, and/or for at least one predetermined mode of operation, such as a cooking mode of operation or a cleaning mode of operation. The preset parameter can be modified by means of at least one modification function element of a control element of the cooking device. During a particular time period, the modification can be confirmed, accepted and/or stored by means of at least one confirmation and/or storage function element of the control element of the cooking device, and after a particular time period has elapsed, the modification can be confirmed, accepted and/or stored automatically by the cooking device.

公开(公告)号：US07409311B2

公开(公告)日：2008-08-05

申请号：US11577862

申请日：2005-10-25

申请人： Judith Imgram ,  Andrea Jürgens ,  Katrin Lauterbach ,  Jürgen Klasmeier ,  Michael Greiner ,  Roland Sterzel

发明人： Judith Imgram ,  Andrea Jürgens ,  Katrin Lauterbach ,  Jürgen Klasmeier ,  Michael Greiner ,  Roland Sterzel

IPC分类号： A23L3/01

CPC分类号： F24C7/08 ,  A23L5/15 ,  A47J27/62 ,  A47J37/108

摘要： A method for cooking a cooking load includes at least two particularly individual items for cooking, the cooking state of which is characterized by at least two cooking state parameters, including a first cooking state parameter and a second cooking state parameter, in a cooking chamber with application of at least one measuring device for recording values of at least one property of at least one cooking load, for determining at least one of said cooking state parameters, which alters depending on the cooking process, whereby at least two of the items for cooking in the cooking load, differ in size, total surface area, volume, weight and/or diameter, in particular, mean diameter.

摘要翻译： 一种用于烹饪烹饪负荷的方法包括至少两个用于烹饪的特别单独的烹饪物品，其烹饪状态的特征在于包括第一烹饪状态参数和第二烹饪状态参数的至少两个烹饪状态参数， 至少一个测量装置的应用，用于记录至少一个烹饪负载的至少一个性质的值，用于确定根据烹饪过程而改变的所述烹饪状态参数中的至少一个，由此烹饪物品中的至少两个 在烹饪负荷中，尺寸，总表面积，体积，重量和/或直径，特别是平均直径不同。

公开(公告)号：US07196292B2

公开(公告)日：2007-03-27

申请号：US10547818

申请日：2004-03-01

申请人： Judith Imgram ,  Andrea Jürgens ,  Katharina Wallenwein ,  Thomas Garner ,  Michael Greiner ,  Jürgen Klasmeier ,  Thomas Schreiner

发明人： Judith Imgram ,  Andrea Jürgens ,  Katharina Wallenwein ,  Thomas Garner ,  Michael Greiner ,  Jürgen Klasmeier ,  Thomas Schreiner

IPC分类号： A21B1/24 ,  A21B1/40

CPC分类号： A47J37/00 ,  A21B3/04

摘要： A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the amount of moisture therein, the supply of moisture to the cooking chamber and/or the discharge of moisture from the cooking chamber is adjusted according to the point of condensation.

摘要翻译： 一种用于根据烹饪装置内的冷凝点控制烹饪装置的烹饪室中的烹饪过程的方法，包括：至少一个烹饪物品和至少一个附件，例如美容容器，板，锡板， 支撑件，悬吊梯，窑托盘和/或窑托盘推车和/或至少一个参考体进入烹饪室; 在烹饪过程中至少部分地确定烹饪过程中至少一个气候参数，特别是在烹饪区域，烹饪物品，附件或参考体上的温度和湿度的气候参数; 确定在烹饪物品，附件和/或参考物体上超过或不实现冷凝点的实际程度; 并且根据超过或不实现冷凝点的程度，在烹饪过程中调节烹饪室中的气候参数，使得烹饪室内的气候，特别是其中的水分量，向 根据冷凝点调节烹饪室和/或从烹饪室排出的水分。

公开(公告)号：US20100196561A1

公开(公告)日：2010-08-05

申请号：US12695106

申请日：2010-01-27

申请人： Judith Kling ,  Michael Greiner ,  Peter Wiedemann ,  Andrea Jürgens-Heinersdorff ,  Simon Seemüller

发明人： Judith Kling ,  Michael Greiner ,  Peter Wiedemann ,  Andrea Jürgens-Heinersdorff ,  Simon Seemüller

IPC分类号： A23L1/01 ,  A47J27/00

CPC分类号： F24C7/08

摘要： A method is provided for visualizing programs for cooking devices, in which after at least one program has been selected from a plurality of programs, the selected program is shown on at least one display device in the form of at least one program representative, wherein each program representative comprises a virtual token. Also a cooking device is provided for the method.

摘要翻译： 提供了一种用于可视化用于烹饪装置的程序的方法，其中在从多个节目中选择至少一个节目之后，所选择的节目以至少一个节目代表的形式被显示在至少一个显示设备上，其中每个 程序代表包括虚拟令牌。 还提供了一种用于该方法的烹饪装置。

公开(公告)号：US07232978B2

公开(公告)日：2007-06-19

申请号：US11208067

申请日：2005-08-19

申请人： Andrea Jürgens ,  Judith Imgram ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Roland Sterzel ,  Michael Greiner ,  Jürgen Klasmeier

发明人： Andrea Jürgens ,  Judith Imgram ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Roland Sterzel ,  Michael Greiner ,  Jürgen Klasmeier

IPC分类号： H05B6/50 ,  H05B6/64

CPC分类号： F24C7/08 ,  A23L5/10

摘要： A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0≦B

摘要翻译： 用于控制delta-T烹饪过程的方法包括（a）选择待烹饪的食物的设定核心温度KT 和delta-T值，（b）将食物引入 在初始核心温度KT 0℃下烹饪成烹饪空间; （c）在至少一个第一时间间隔的过程中，将实际烹饪空间温度GT 增加为实际核心温度KT a <>的函数，使得 基本上恒定的差值大约在delta-T值的数量级上被保持在GT1和KT之间，直到KT a = KT 因此对应于最大值GT A ar，其中A是小于δ-T的温度值; 并且最后（d）在第二时间间隔期间逐步和/或连续地将实际烹饪空间温度GT 降低到最终烹饪空间温度GT T = > B，其中B是0 <= B 变得基本上与GT < / SUB>，KT 同时或多或少地达到KT 。