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 。

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：US20130236615A1

公开(公告)日：2013-09-12

申请号：US13816930

申请日：2011-08-12

申请人： Peter Wiedemann ,  Torsten Brinkmann ,  Katrin Lauterbach ,  Anja Machowetz ,  Jürgen Klasmeier

发明人： Peter Wiedemann ,  Torsten Brinkmann ,  Katrin Lauterbach ,  Anja Machowetz ,  Jürgen Klasmeier

IPC分类号： F24C7/08

CPC分类号： F24C7/08 ,  F24C7/082

摘要： A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. One cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter.

摘要翻译： 一种用于为至少一个可烹饪的可选择的产品提供烹饪程序的方法，其可以在烹饪器具的烹饪室中以至少两种不同的电荷烹饪。 根据电荷依赖参数进行的烹饪过程由仅依赖固定参数的烹饪程序代替。 一个烹饪程序分别分配给每个电荷。 作为至少一个电荷依赖参数的烹调过程，对于每个电荷进行至少一次电荷相关参数，其中由待烹饪产品的核心温度确定的口径相关参数被选择为电荷依赖参数。 为每个电荷选择导致特定烹饪结果的烹饪过程，其中烹饪结果由产品的核心温度确定，并且在电荷依赖参数被 固定参数。

公开(公告)号：US08147888B2

公开(公告)日：2012-04-03

申请号：US12279962

申请日：2007-02-15

申请人： Judith Kling ,  Michael Greiner ,  Jürgen Klasmeier ,  Bernhard Schuehler

发明人： Judith Kling ,  Michael Greiner ,  Jürgen Klasmeier ,  Bernhard Schuehler

IPC分类号： A23L1/01

CPC分类号： F24C7/08

摘要： A method for managing cooking programs first comprises selecting, at a point in time (t0), a type of item to be cooked (i), items (j) of the type of item to be cooked (i), and various treatment planes (k) of a cooking compartment that are to be filled at a point in time (t2) with the items (j). Then, each treatment plane (k) is filled at point in time (t2) with the items (j). Then, in dependence on at least the filling of the cooking compartment with items to be cooked at point in time (t2), a first cooking temperature is set at a point in time (t3). Then, a signal for removing the cooked items (j) from the cooking compartment is emitted at a point in time (t4ki) for each treatment plane (k).

摘要翻译： 一种用于管理烹饪程序的方法首先包括在时间点（t0）选择要烹饪的项目的类型（i），要烹饪的项目类型（i）的项目（j）和各种处理平面 （k）在物品（j）的时间点（t2）被填充的烹饪室。 然后，在项目（j）的时间点（t2）填充每个处理平面（k）。 然后，根据在时间点（t2）至少要烹饪物品的烹调室的填充，在第（t3）时刻设定第一烹调温度。 然后，在每个处理平面（k）的时间点（t4ki）处发出用于从烹饪室除去烹饪物品（j）的信号。

公开(公告)号：US07150891B2

公开(公告)日：2006-12-19

申请号：US10450479

申请日：2001-12-11

申请人： Michael Greiner ,  Andrea Jürgena ,  Katharina Wallenwein ,  Jürgen Klasmeier ,  Jarosjay Klouda ,  Rene Markus ,  Christoph Reichmann

发明人： Michael Greiner ,  Andrea Jürgena ,  Katharina Wallenwein ,  Jürgen Klasmeier ,  Jarosjay Klouda ,  Rene Markus ,  Christoph Reichmann

IPC分类号： A23L1/01

CPC分类号： F24C7/08 ,  G01K7/00

摘要： A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature T0 of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

摘要翻译： 一种用于根据烹饪程序管理烹饪室中的烹饪过程的方法，其中一个烹饪过程探针至少部分地插入到烹饪室中要烹饪的产品中，以通过至少两个温度传感器检测至少两个温度值 包括烹饪过程探测器对待烹饪产品的表面温度T 0 0℃的温度曲线，要烹饪的产品的核心温度KT和/或烹饪室温度 。 该方法包括通过使用记录的温度曲线来检测待烹饪产品外部的烹饪过程探针的错误插入，产生至少一个声学和/或光学警告信号，至少在这样的时间改变为紧急程序 由于烹饪过程探针被布置在烹饪室中，并且至少在烹饪过程探针布置在烹饪室外部的时候中止烹饪程序。