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Cooking apparatus and method

A technology for cooking equipment and equipment, which is applied to steam cooking utensils, kitchen utensils, household utensils, etc., can solve problems such as difficulty in designing transparent covers

Pending Publication Date: 2022-05-27
KONINKLJIJKE PHILIPS NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] These conditions create difficulties in the design of the transparent cover

Method used

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  • Cooking apparatus and method
  • Cooking apparatus and method
  • Cooking apparatus and method

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Embodiment Construction

[0055] The present invention will be described with reference to the drawings.

[0056] It should be understood that the detailed description and specific examples, while indicating exemplary embodiments of devices, systems and methods, are intended for purposes of illustration only and are not intended to limit the scope of the invention. These and other features, aspects and advantages of the apparatus, system and method of the present invention will become better understood from the following description, appended claims and drawings. It should be understood that the figures are schematic only and not to scale. It should also be understood that in the figures, the same reference numerals are used to refer to the same or like parts.

[0057] The present invention provides a cooking apparatus with a transparent cover comprising a first inner glass plate and a second outer glass plate separated by an air gap of at least 5mm.

[0058] Known types of cooking equipment designed...

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Abstract

The invention provides a cooking apparatus and method. The cooking apparatus has a transparent cover comprising a first inner glass sheet and a second outer glass sheet separated by an air spacing of at least 5 mm.

Description

technical field [0001] The present invention relates to a cooking pot (also called a steaming pot) and a cooking method. Background technique [0002] Steaming (also known as steaming) is known to be one of the healthiest cooking methods. Specifically, steaming is often preferred over other cooking methods such as boiling, frying and roasting because it is less nutrient-destructive. [0003] This is because steaming is done at lower temperatures (below 100 degrees Celsius), but due to the humid steam environment, the cooking time can be shortened. The presence of water as a cooking medium causes the loss of water-soluble nutrients during boiling, and steam cooking greatly reduces this loss. [0004] A known cooking pot is described in WO 2020 / 148187. One of the features of this design is to provide a clear view of the food during cooking through the transparent cover. [0005] By controlling the cooking conditions, especially the specific humidity and temperature and air...

Claims

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Application Information

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IPC IPC(8): A47J27/04A47J36/24
CPCA47J27/04A47J36/2483A47J2027/043A47J37/0641A47J27/004A47J36/10
Inventor J·施雷特林格W·默巴彻
Owner KONINKLJIJKE PHILIPS NV