Cooking apparatus and methods

Abstract

A cooking apparatus (100) is provided, including a cooking chamber (102) for receiving food ingredients and a heater (104) for heating the cooking chamber. The cooking apparatus also includes an input device (106) configured to input at least one recipe parameter indicating the energy requirements for cooking the food ingredients (103). One or more processors (108) are configured to control the heater to heat the cooking chamber at a first temperature of less than or equal to 140°C during a portion of the cooking time, and to control the heater to heat the cooking chamber at a second temperature of higher than 140°C during the remaining portion of the cooking time. The remaining portion is a further portion of the cooking time less than the stated portion. The one or more processors are configured to select a cooking time based on at least one recipe parameter, a portion of the cooking time at the first temperature, and a further portion of the cooking time at the second temperature. A method for operating the cooking apparatus and a computer program for implementing the method are also provided.

Description

Technical Field

[0001] The present invention relates to a cooking apparatus and a method for operating such a cooking apparatus in order to reduce excessive smoke production and related harmful effects on the cooking odor and taste of the food ingredients. Background Technology

[0002] Various cooking devices are known for cooking food ingredients. Different cooking temperatures can be used. Frying (grilling) in a stovetop pan can be done at about 120°C (248°F), frying in hot oil or air frying can be done at 160°C to 180°C (320°F to 356°F), and oven baking can be done at about 180°C (356°F).

[0003] The generation of smoke during cooking with this type of cooking device can be problematic and may produce unpleasant odors and tastes in the cooked food ingredients. This smoke may be due to the breakdown of fats caused by heat.

[0004] For example, fan-assisted ovens and air fryers cook food ingredients through convection. Because they have exhaust vents, in other words, vents to the atmosphere, air fryers provide an open cooking system from which cooking fumes, food particles (such as crumbs), noise, heat, etc., can be released into the environment during cooking.

[0005] The size of the exhaust vent can be designed to efficiently release steam into the atmosphere, thereby allowing food components to dry during cooking / frying. For example, this steam release can be important when frying French fries, as half the weight of the fries may be lost during frying due to water evaporation. However, smoke and odors can also be released through the exhaust vent.

[0006] During cooking, fat particles may travel through the air and come into contact with the heater. Fat / oil may also drip from food ingredients into the pan below. Water dripping from food ingredients into the pan may come into contact with the hot fat and create a vapor explosion that can blow the oil toward the heater. Smoke is produced when the fat reaches its smoke point, for example, due to contact with the heater. The smoke point is the temperature at which volatile components such as water, free fatty acids, or short-chain oxidative degradation products evaporate from the heated fat or oil and become visible as smoke.

[0007] It has been found that the generation of this smoke causes the food ingredients to taste burnt, even if the food ingredients do not appear to be burnt visually. Summary of the Invention

[0008] This invention is defined by the claims.

[0009] According to an example of one aspect of the invention, a cooking apparatus is provided, comprising: a cooking chamber for receiving food ingredients; a heater for heating the cooking chamber; an input device configured to input at least one recipe parameter indicating the energy requirements for cooking the food ingredients; and one or more processors configured to: control the heater to heat the cooking chamber at a first temperature of less than or equal to 140°C during a portion of the cooking time; and control the heater to heat the cooking chamber at a second temperature of higher than 140°C during the remaining portion of the cooking time, the remaining portion corresponding to an additional portion of the cooking time less than the first portion, wherein the one or more processors are configured to select a cooking time based on at least one recipe parameter, the portion of the cooking time at the first temperature, and the additional portion of the cooking time at the second temperature.

[0010] By controlling the heater to heat the cooking chamber at a primary temperature below 140°C for a significant portion of the cooking time, the problem of excessive smoke generation and the associated harmful effects on the odor and taste of the cooked food components can be mitigated. This is because the smoke points of fats and oils used in and / or released from food components during cooking tend to be above 140°C.

[0011] Furthermore, by basing cooking time on (multiple) inputtable recipe parameters that indicate energy requirements, the risk of taking measures to mitigate smoke-induced damage to the necessary doneness of food components can be reduced or eliminated.

[0012] In some embodiments, the at least one recipe parameter includes the type of food ingredient, a measure of the amount of food ingredient, and / or one or more dimensions of the food ingredient.

[0013] The type, quantity, and dimensions of food components can be useful indicators of the energy required to cook food components.

[0014] More, such as larger and / or larger (e.g., thicker, multiple) food ingredients may require more energy to cook.

[0015] The type of food component can, for example, reflect the proteins contained within the food component, whose denaturation temperature partially determines the energy required to cook the food component.

[0016] Alternatively or additionally, the at least one recipe parameter may include the recipe temperature and the recipe cooking time at that recipe temperature.

[0017] The recipe temperature and cooking time (e.g., 180°C for 18 minutes) directly indicate the energy required to cook the food ingredients. The power consumption of the cooking apparatus used to maintain the cooking temperature at the recipe temperature can be known or directly determined, and the energy required to cook the food ingredients at the recipe temperature can be determined by multiplying the power consumption by the recipe cooking time.

[0018] In some embodiments, the one or more processors are configured to select the second temperature as equal to or higher than the recipe temperature. This helps ensure that the cooking time is not excessively long due to low temperatures during the remainder of the cooking time.

[0019] In some embodiments, the input device includes a user interface, and the at least one recipe parameter is based on one or more user inputs made via the user interface.

[0020] This user interface facilitates the input of at least one recipe parameter. The user interface may be included, for example, in the cooking appliance and / or in a user device included with such a cooking appliance within the cooking apparatus. The user device may be, for example, a smartphone or tablet computer.

[0021] Alternatively or additionally, the input device includes a food sensing system, and the at least one recipe parameter is based on one or more signals generated by the food sensing system in response to food ingredients.

[0022] Such food sensing systems, including food imaging systems, can reduce or eliminate the burden on users to manually input at least one recipe parameter.

[0023] In some embodiments, the cooking apparatus includes a camera arranged to image the interior of the cooking chamber.

[0024] In such an embodiment, the smoke mitigation described herein can help enhance the imaging provided by the camera, since smoke-related contamination of the camera window can be reduced and / or the presence of less smoke can mean improved visibility inside the cooking room.

[0025] Such a camera could, for example, be included in the food imaging system described above.

[0026] In some embodiments, the camera is configured to image the interior of the cooking chamber based on a first temperature of less than or equal to 140°C.

[0027] For example, the one or more processors can be configured to selectively control the camera to image the interior of the cooking chamber during that portion of the cooking time (e.g., only during that portion).

[0028] In this way, the timing of imaging, such as the image acquisition cycle, can be aligned with the low-smoke generation phase of the cooking process. Therefore, image quality can be improved.

[0029] As an alternative to or addition to a camera, cooking appliances may include a transparent viewing window for entering the cooking chamber.

[0030] Transparent viewing windows, for example, are formed in the openable lid of the cooking chamber.

[0031] The smoke reduction described in this article can help enhance visual monitoring of the cooking process through a transparent viewing window, as the reduction of smoke-related pollution in the transparent viewing window and / or the presence of less smoke can mean improved visibility inside the cooking room.

[0032] More generally, the term "input device" as used herein is intended to cover all possible ways in which recipe parameters can be obtained, such as one or more recipe parameters being input by a user, remote transmission of recipe parameters(s), recipe parameters(s) being part of a selected (e.g., user-selectable) recipe, recipe parameters being remotely selected (e.g. via a smartphone) and transmitted to a cooking appliance, and / or automatically providing recipe parameters(s) when the dish to be cooked is automatically identified, and in at least some examples, automatically provided recipe parameters(s) are confirmed by the user, for example, via a user interface, etc.

[0033] In at least some embodiments, the at least one recipe parameter indicates the energy required to cook the food ingredients to a specified degree of doneness.

[0034] For example, the specified degree of doneness may correspond to the core temperature and / or surface temperature of the food components when cooking is complete.

[0035] For example, if a user wants to cook a medium-rare steak, at least one recipe parameter can indicate, for example, the energy required to cook the steak to that specified doneness via recipe cooking temperature and recipe cooking time.

[0036] More generally, multiple recipe parameters related to the cooking outcome, such as browning level and crispness, can be input via an input device. These recipe parameters are related to temperature and the time of exposure to that temperature, and accordingly indicate the energy required to cook the food components.

[0037] In one set of embodiments, the one or more processors are configured to control the heater to heat the cooking chamber at a first temperature during that portion of the cooking time and subsequently at a second temperature during that additional portion of the cooking time.

[0038] In an alternative set of embodiments, the one or more processors are configured to control the heater to heat the cooking chamber at a second temperature during a further portion of the cooking time, and subsequently heat the cooking chamber at a first temperature.

[0039] More generally, the portion of the cooking time that can be selected by one or more processors is at least 0.6.

[0040] By ensuring that the cooking time at or below 140°C is at least 0.6, excessive smoke production and the associated harmful effects on the cooking odor and taste of the food ingredients can be reduced particularly effectively.

[0041] Alternatively or additionally, the portion of the cooking time that can be selected by one or more processors may be up to 0.7.

[0042] By ensuring that the cooking time at or below 140°C is at most 0.7 seconds, the need to reduce smoke and minimize excessively long cooking times can be effectively balanced.

[0043] In some embodiments, a first temperature selectable by one or more processors is in the range of 120°C to 140°C. Such a first temperature range can help minimize excessive smoke generation, while also helping to minimize excessively prolonged cooking time.

[0044] Alternatively or additionally, a second temperature selectable by one or more processors may be in the range of 160°C to 250°C. Such a second temperature range can help minimize excessive smoke production, while also helping to minimize excessive extension of cooking time and achieve the necessary browning level and / or crispness of the cooked food components.

[0045] Browning and enhanced crispness effects can begin at 160°C, and grilling effects can reach up to 250°C.

[0046] In some embodiments, the second temperature, selectable by one or more processors, is in the range of 180°C to 200°C.

[0047] In some embodiments, the cooking apparatus includes: a circulation system configured to circulate gas heated by the heater within the cooking chamber; and an exhaust port for discharging at least some of the circulated gas into the atmosphere.

[0048] Such a circulation system and vents, in conjunction with the aforementioned first temperature of less than or equal to 140°C, can help mitigate the harmful effects of fumes on the odor and taste of cooked food ingredients. This is because any fumes generated, especially during the remainder of the cooking time when the temperature exceeds 140°C, can be removed from the cooking chamber with the help of the circulation system and vents.

[0049] In at least some embodiments, the one or more processors are configured to control the heater such that the energy demand is met by a portion of the cooking time at the first temperature and the remainder of the cooking time at the second temperature.

[0050] In other words, the one or more processors can be configured to control the heater such that the energy demand indicated by the recipe parameters(s) corresponds to the energy consumed by the cooking apparatus in cooking the food components during the cooking time.

[0051] In this context, the term "corresponding to" can refer to the energy consumed by the cooking apparatus to cook food components, such as the energy consumed by the operation of the heater, which is within 10% of the energy requirement indicated by the recipe parameters(s).

[0052] In some embodiments, the cooking apparatus includes a cooking sensor system configured to sense cooking parameters of food components during cooking. The one or more processors are further configured to adjust one or more of the first and second temperatures, the second temperature, the third temperature, and the cooking time based on the sensed cooking parameters, adhering to the first temperature being maintained at or below 140°C, the second temperature being maintained above 140°C, and the portion being maintained above the other portion.

[0053] In some embodiments, the cooking sensor system includes a temperature sensor for sensing the core temperature and / or surface temperature of food components.

[0054] In such an embodiment, one or more of the first and second temperatures, portions, additional portions, and cooking times can be adjusted by the processor(s) based on the sensed core temperature and / or surface temperature.

[0055] In an example where a cooking sensor system is configured to sense the core temperature of a food component, the temperature sensor may include, for example, a temperature probe for sensing the core temperature of the food component when inserted into it.

[0056] In some embodiments, based on a comparison between the sensed core temperature and the target core temperature, one or more of a first temperature and a second temperature, a portion, an additional portion, and a cooking time are adjusted by (a plurality of) processors, wherein the target core temperature is included in one or more recipe parameters.

[0057] More generally, cooking appliances can include cooking utensils.

[0058] In some embodiments, the cooking appliance is in the form of an air fryer.

[0059] According to another aspect, a method of operating a cooking apparatus is provided, the cooking apparatus including a food chamber adapted to receive food ingredients and a heater for heating the food chamber, the method comprising: receiving at least one recipe parameter indicating energy requirements for cooking the food ingredients; controlling the heater to heat the cooking chamber at a first temperature less than or equal to 140°C during a portion of a cooking time; and controlling the heater to heat the cooking chamber at a second temperature greater than 140°C during the remaining portion of the cooking time, the remaining portion corresponding to an additional portion of the cooking time less than the first portion, wherein the cooking time is selected based on the at least one recipe parameter, the portion of the cooking time at the first temperature, and the additional portion of the cooking time at the second temperature.

[0060] According to another aspect, a computer program is provided, including computer program code configured to, when the computer program is run on one or more processors included in a cooking apparatus, cause the one or more processors to implement the method according to any embodiment described herein, the cooking apparatus further including a cooking chamber for receiving food ingredients and a heater for heating the food chamber.

[0061] One or more non-transitory computer-readable media may be provided having a computer program stored thereon, the computer program including computer program code configured to cause the one or more processors to implement the method according to any embodiment described herein when the computer program is run on the one or more processors.

[0062] The one or more processors may be included in the cooking appliance included in the cooking device, in a user device (e.g., a smartphone or tablet computer) separate from such cooking appliance, and / or in a cloud-based server.

[0063] The embodiments described herein with respect to the cooking apparatus are applicable to the method and computer program / non-transitory computer-readable medium, and the embodiments described herein with respect to the method and computer program / non-transitory computer-readable medium are applicable to the cooking apparatus. Attached Figure Description

[0064] To better understand the invention and to more clearly illustrate how to implement it, reference will now be made to the accompanying drawings by way of example only, wherein:

[0065] Figure 1 A cooking apparatus based on an example is depicted schematically;

[0066] Figure 2 A flowchart based on an example method is provided;

[0067] Figure 3A and Figure 3B A graph of cooking temperature versus cooking time is provided for a first exemplary method / (multiple) processor configuration;

[0068] Figure 4A It provides graphs of food surface temperature and food core temperature versus cooking time when using a single cooking temperature, and graphs of food surface temperature versus cooking time when using a single cooking temperature. Figure 3A and Figure 3B A graph of food core temperature versus cooking time when using the first exemplary method / (multiple) processor configuration;

[0069] Figure 4B Provides options for when using a single cooking temperature and when using... Figure 3A and Figure 3B A graph of total smoke particle count versus cooking time when the first exemplary method / (multiple) processor configuration is used.

[0070] Figure 4C Provided when adopting Figure 3A and Figure 3B A graph of odor intensity and overall preference versus cooking time when using the first exemplary method / (multiple) processor configuration;

[0071] Figure 4D A graph showing odor intensity and overall preference versus cooking time when using a single cooking temperature is provided;

[0072] Figure 4E Provided when adopting Figure 3A and Figure 3B A graph showing the attribute advantages versus cooking time when using the first exemplary method / (multiple) processor configuration;

[0073] Figure 4F A graph showing the attribute advantage versus cooking time when using a single cooking temperature is provided;

[0074] Figure 5A A graph of cooking temperature versus cooking time is provided for a second exemplary method / (multiple) processor configuration; and

[0075] Figure 5B Provides options for when using a single cooking temperature and when using... Figure 5A The second exemplary method / (multiple) processor configuration is shown in the graph of total smoke particle count versus cooking time. Detailed Implementation

[0076] The invention will be described with reference to the accompanying drawings.

[0077] It should be understood that while the detailed description and specific examples indicate exemplary embodiments of the apparatus, system, and method, they are for illustrative purposes 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 more readily apparent from the following description, the appended claims, and the accompanying drawings. It should be understood that the drawings are merely schematic and not drawn to scale. It should also be understood that the same reference numerals are used in all the drawings to denote the same or similar parts.

[0078] A cooking apparatus is provided, comprising a cooking chamber for receiving food ingredients and a heater for heating the cooking chamber. The cooking apparatus further includes an input device configured to input at least one recipe parameter indicating the energy requirements for cooking the food ingredients. One or more processors are configured to control the heater to heat the cooking chamber at a first temperature of less than or equal to 140°C for a portion of the cooking time, and to control the heater to heat the cooking chamber at a second temperature of higher than 140°C for the remainder of the cooking time. The remainder is a further portion of the cooking time, shorter than the first portion. The one or more processors are configured to select the cooking time based on the at least one recipe parameter, the portion of the cooking time at the first temperature, and the further portion of the cooking time at the second temperature. A method for operating the cooking apparatus and a computer program for implementing the method are also provided.

[0079] Figure 1 A cooking apparatus 100 according to an example is schematically depicted. The cooking apparatus 100 includes a cooking chamber 102 in which food ingredients 103 can be received.

[0080] The cooking apparatus 100 also includes a heater 104 for heating the cooking chamber 102. The heater 104 can have any suitable design and may, for example, include a resistance heating element. The coil of the spiral resistance heating element is... Figure 1 It is shown schematically in the diagram.

[0081] The heater 104 can heat the cooking chamber 102, for example, by being arranged inside the cooking chamber 102 to directly heat the cooking chamber 102, and / or by heating the air circulating in the cooking chamber 102.

[0082] The cooking apparatus 100 also includes an input device 106 and one or more processors 108, the configuration of which will be described in more detail below.

[0083] In some embodiments, for example Figure 1In the illustrated embodiment, the cooking apparatus 100 includes a circulation system 110 configured to circulate gas heated by the heater 104 within the cooking chamber 102. This circulation of heated gas can help accelerate the cooking of the food ingredients 103.

[0084] The circulation system 110 may include a fan and a motor, with the fan causing air circulation through the rotation of the motor. This fan... Figure 1 It is shown schematically in the diagram.

[0085] The circulation system 110 can be arranged to guide airflow perpendicular to the base 112 disposed in the cooking chamber 102, and the food ingredients 103 can be supported on the base 112 when the cooking chamber 102 is oriented for use.

[0086] Such an airflow can therefore pass through the food ingredients 103, and thus provide air-frying conditions in the cooking chamber 102.

[0087] Airflow can be drawn upward by the circulation system 110 (e.g., a fan) through one or more holes in the base 112, through the cooking component 103 supported thereon, and discharged from the top of the cooking chamber 102 opposite the base 112, and can be guided into the duct 114. Airflow can return to the cooking chamber 102 from the duct 114 via one or more holes in the base 112.

[0088] Alternatively or additionally, the airflow may be directed by the circulation system 110 downward through the cooking chamber 102 toward the base 112, through the holes(s) in the base 112 into the duct 114, and back to the top of the cooking chamber 102, for example by rotating a fan in the opposite direction to the upward direction used to provide airflow through the cooking chamber 102.

[0089] In some embodiments, the cooking device 100 includes an air guiding member (not visible) in a conduit 114, the air guiding member being configured to guide air from the conduit 114 to (a plurality of) holes in the base 112, and / or from (a plurality of) such holes to the conduit 114.

[0090] The air guiding member may, for example, include a so-called starfish shape. The starfish shape includes a plurality of radial vanes shaped to guide air in the conduit 114 through and / or into the conduit 114 from the base 112.

[0091] In some embodiments, the base 112 forms part of a basket, the holes of which allow circulating gas to pass through.

[0092] The purpose of this disclosure is to take measures to mitigate the problem of excessive smoke generated in the cooking chamber 102, as well as the related harmful effects on the cooking odor and taste of the food ingredients 103.

[0093] The primary contributor to the smoke has been identified as fat / oil dripping from food ingredient 103 into a dish 116 located below base 112. The fat in food ingredient 103 (e.g., meat) can melt at approximately 40°C and be released into dish 116. When the core temperature of food ingredient 103 subsequently reaches approximately 50°C, water droplets may drip into the hot oil / fat in dish 116. This, in turn, causes a vapor explosion, which can blow oil toward heater 104 and produce smoke. This... Figure 1 It is marked as "1".

[0094] The second contributor to smoke production is airborne fats / oils. These atomized fats / oils can reach heater 104 and produce smoke due to combustion thereon. This... Figure 1 It is marked as "3".

[0095] The third contributor to smoke generation is the hot surface of the base 112, such as the basket, in... Figure 1 The middle part is marked as "2".

[0096] The generation of smoke may be related to cooking time. The time delay can be associated with contributors “1”, “2” and “3”, which means that no smoke may be generated at the beginning of cooking, but there is smoke generated subsequently by fat on / on the surface of food component 103 (e.g., skin) being blown toward heater 104 and / or dripping into plate 116, and more smoke is generated later by water dripping onto the hot fat present in plate 116.

[0097] The estimated ratios of these contributors to smoke are: 70% for "1", 5% for "2", and 20% for "3". Since "1" is likely the largest contributor, in some embodiments, the cooking device 100 includes a plastic cover (not visible) between the base 112 and the plate 116, for example, between the base 112 and an air guiding member included in or arranged on the plate 116.

[0098] The poor heat transfer properties of this plastic cover can help minimize the risk of the aforementioned steam explosion that would otherwise cause oil to be blown toward heater 104.

[0099] In some embodiments, the cooking apparatus 100 includes an exhaust port 118 for discharging at least some of the circulating gas into the atmosphere.

[0100] This exhaust vent 118 can help reduce the harmful effects of smoke on the cooking odor and taste of the food ingredients 103. This is because any smoke produced can be removed from the cooking chamber 102 by the exhaust vent 118, for example, in conjunction with the circulation system 110.

[0101] More generally, the input device 106 is configured to input at least one recipe parameter indicating the energy requirements for cooking food ingredient 103. Furthermore, one or more processors 108 are configured to control the heater 104 to heat the cooking chamber 102 at a first temperature less than or equal to 140°C for a portion of the cooking time, and to control the heater 104 to heat the cooking chamber 102 at a second temperature greater than 140°C for the remaining portion of the cooking time. The remaining portion is a further portion of the cooking time than the first portion. The one or more processors 108 are configured to select the cooking time based on the at least one recipe parameter, the portion of the cooking time at the first temperature, and the remaining portion of the cooking time at the second temperature.

[0102] By controlling the heater 104 to heat the cooking chamber 102 at a first temperature below 140°C for a significant portion of the continuous cooking time, the problem of excessive smoke generation and the associated harmful effects on the cooking odor and taste of the food ingredients 103 can be mitigated. This is because the smoke points of fats and oils used in and / or released from the food ingredients 103 during cooking tend to be above 140°C.

[0103] A cooking chamber temperature of 102 at or below 140°C can cause the surface temperature of food component 103 to be below 140°C, and thus at a temperature lower than the temperature at which the Maillard reaction occurs, and particularly at a temperature lower than the temperature at which fat / oil is released from food component 103 (e.g., from the surface / skin of food component 103).

[0104] The reduction in excessive smoke production can lead to a reduction in specific and total volatile organic compounds (VOCs) generated and emitted by the cooking apparatus 100. The flavor enhancer composition emitted by the cooking apparatus 100 can also be modified to favor cooking odors, such as baking odors rather than burning odors, such as the odor of burning plastic, as further described below.

[0105] By basing cooking time on inputtable recipe parameters (multiple) that indicate the energy requirements for cooking food ingredient 103, the risk of taking measures to mitigate smoke generation damage to achieve the necessary doneness of food ingredient 103 can be reduced or eliminated.

[0106] Therefore, the cooking results provided by the cooking device 100, such as crispness and browning level, can be unchanged or minimally affected by smoke reduction measures.

[0107] In some embodiments, a portion of the cooking time selectable by one or more processors 108 is at least 0.6. By ensuring that a portion of the cooking time at or below 140°C is at least 0.6, excessive smoke generation and associated harmful effects on the cooking odor and taste of the cooked food ingredients 103 can be mitigated particularly effectively.

[0108] Alternatively or additionally, a portion of the cooking time selectable by one or more processors 108 may be up to 0.7. By ensuring that the portion of the cooking time at or below 140°C is up to 0.7, the need to mitigate smoke and minimize excessive extension of cooking time can be effectively balanced.

[0109] In some embodiments, a first temperature selectable by one or more processors 108 is in the range of 120°C to 140°C. Such a first temperature range can help minimize excessive smoke production, as well as excessively prolonged cooking time, and help achieve the necessary browning level of the cooked food components 103.

[0110] Alternatively or additionally, a second temperature selectable by one or more processors 108 may be in the range of 160°C to 250°C. Such a second temperature range can help minimize excessive smoke generation, while also helping to minimize excessively prolonged cooking time.

[0111] Browning and enhanced crispness effects can begin at 160°C, and grilling effects can reach up to 250°C.

[0112] In some embodiments, the second temperature, selectable by one or more processors, is in the range of 180°C to 200°C.

[0113] One or more processors 108 may be implemented in a variety of ways using software and / or hardware to perform various required functions. The processors 108 may, for example, employ one or more microprocessors programmed using software (e.g., microcode) to perform the required functions. Examples of processor components that may be employed in various embodiments of this disclosure include, but are not limited to, conventional microprocessors, application-specific integrated circuits (ASICs), and field-programmable gate arrays (FPGAs).

[0114] In various implementations, one or more processors 108 may be associated with one or more storage media, such as volatile and non-volatile computer memories (e.g., RAM, PROM, EPROM, and EEPROM). The storage media may be encoded with one or more programs that, when executed on one or more processors and / or controllers, perform the required functions. The various storage media may be fixed within the processor or controller, or may be transferable, such that one or more programs stored thereon can be loaded into one or more processors 108.

[0115] While the aforementioned processing / heater control may be implemented on the on-board processor 108 included in the cooking appliance included in the cooking apparatus 100, this is not intended to be limiting, and in other examples, the processing / heater control may alternatively or additionally be implemented in a cloud-based server and / or in a separate user device (e.g., a smartphone or tablet computer).

[0116] In some embodiments, cooking chamber 102, heater 104, and circulation system 110 (if present) are included in a cooking appliance (e.g., a household cooking appliance), and processor(s) 108 included in a user device and / or a cloud-based server communicate with the cooking appliance (particularly with heater 104) via wireless communication to enable processor 108 to control heater 104 to implement the heating protocol / cooking scheme described herein.

[0117] More generally, when a cooking appliance is included in cooking apparatus 100 or defined in some non-limiting examples, such cooking appliance may be a household cooking appliance, such as an air fryer, oven, or steamer.

[0118] Specifically mentioned is the air fryer. However, this disclosure can be applied to implement smart cooking solutions in other baking appliances such as ovens. This cooking appliance has a cooking chamber 102 in which smoke can be generated and can be discharged from the cooking chamber into the kitchen environment where the cooking appliance is located.

[0119] In some embodiments, the input device 106 includes a user interface, and the at least one recipe parameter is based on one or more user inputs made via the user interface. Such a user interface facilitates the input of at least one recipe parameter.

[0120] The user interface may be included, for example, in the cooking appliance along with the cooking chamber 102 and the heater 104, and / or in a user device included in the cooking apparatus 100 along with such cooking appliance. The user device may be, for example, a smartphone or a tablet computer. In some embodiments, such a user device may also include at least a portion of processor(s) 108.

[0121] Alternatively or additionally, the input device 106 includes a food sensing system, and at least one recipe parameter is based on one or more signals generated by the food sensing system in response to food ingredient 103.

[0122] Such food sensing systems, including food imaging systems, can reduce or eliminate the burden on users to manually input at least one recipe parameter.

[0123] The food sensing system may include, for example, a camera device configured to detect the type and / or amount of food component 103 based on an image.

[0124] As an alternative to or supplement to such a camera device, a food sensing system may include a weighing scale configured to determine the mass of food components 103 received in the cooking chamber 102.

[0125] More generally, the cooking apparatus 100 may include a camera arranged to image the interior of the cooking chamber 102.

[0126] In such an embodiment, the smoke mitigation described herein can help enhance the imaging provided by the camera, since smoke-related contamination of the camera window can be reduced and / or the presence of less smoke can mean improved visibility inside the cooking chamber 102.

[0127] Such a camera can, for example, be included in the food camera device described above.

[0128] In some embodiments, the camera is configured to image the interior of the cooking chamber 102 based on a first temperature of less than or equal to 140°C.

[0129] For example, one or more processors 108 may be configured to selectively control the camera to image the interior of the cooking chamber 102 during a portion of the cooking time (e.g., only during a portion of the cooking time).

[0130] In this way, the timing of imaging, such as the image acquisition cycle, can be aligned with the low-smoke generation phase of the cooking process. Therefore, image quality can be improved.

[0131] The cooking apparatus 100 may include a transparent viewing window for accessing the cooking chamber 102.

[0132] A transparent viewing window is formed, for example, in the openable lid of the cooking chamber 102.

[0133] The smoke reduction described herein can help enhance visual monitoring of the cooking process through the transparent viewing window, as reduced smoke-related contamination and / or less smoke presence through the transparent viewing window can mean improved visibility inside the cooking chamber 102.

[0134] The transparent viewing window can be made of any suitable transparent and heat-resistant material, such as glass.

[0135] It should be noted that at least some of the recipe parameters described herein may be measurements that are separately available from the cooking device 100, such as those that are manually available and input via the input device 106 (e.g., via a user interface included in the input device 106).

[0136] In some embodiments, the at least one recipe parameter includes the type of food ingredient 103, a measure of the amount of food ingredient 103, and / or one or more dimensions of food ingredient 103.

[0137] The type, quantity, and dimensions of food component 103 can be useful indicators of the energy required to cook food component 103.

[0138] More, such as larger and / or larger (e.g., thicker, multiple) food ingredients 103 may require more energy to cook food ingredients 103.

[0139] Food quality can be selectable, for example, through a user interface, ranging from 100g to 2000g.

[0140] For example, a dimension can be defined by the thickness of a food component 103 at the thickest part of that food component 103.

[0141] The type of food ingredient 103 may, for example, reflect the protein contained in the food ingredient 103, whose denaturation temperature partially determines the energy required to cook the food ingredient 103.

[0142] For example, the food type could be "chicken", "pork", "fish", etc.

[0143] Cooking time can be calculated using the following equation:

[0144]

[0145] The thermal diffusivity and specific heat of food component 103 can be related to the specific type of food component 103 being cooked. The mass of food component 103 can be considered as being "hidden" within the minimum radius of food component 103.

[0146] The core temperature of food component 103 can correspond to the desired degree of doneness of food component 103.

[0147] These parameters can be input via input device 106, for example through a user interface configured to provide selectable options related to the food ingredient 103 being prepared, wherein selecting one or more of the options results in the thermal diffusivity, thermal conductivity, minimum radius and / or core temperature of the food ingredient 103 received by processor 108, in order to enable cooking time calculation.

[0148] Alternatively or additionally, at least some of these parameters can be detected by a food sensing system.

[0149] The above equation is particularly suitable for determining approximate values ​​for cooking times in convection cooking, such as that achieved in an air fryer.

[0150] For illustrative purposes, the following scenario is provided.

[0151] With a minimum food radius of 35mm, 0.12mm 2 With a thermal diffusivity of 4.34 kJ / kgK and chicken cooked at a constant temperature of 180°C to reach a core temperature of 80°C, the cooking time can be calculated using the above equation as 1129 seconds, or in other words, 18.8 minutes.

[0152] With a minimum food radius of 35mm, 0.12mm 2 With a thermal diffusivity of 4.34 kJ / kgK and a specific heat of 4.34 kJ / kgK, chicken is cooked at a constant temperature of 140°C to reach a core temperature of 80°C. The cooking time can be calculated using the above equation as 1267 seconds, or in other words, 21.1 minutes.

[0153] With a minimum food radius of 35mm, 0.12mm 2 With a thermal diffusivity of 4.34 kJ / kgK and chicken cooked at a first temperature of 140°C in the first step to reach a core temperature of 60°C, and then cooked at a second temperature of 180°C in the second step to reach a core temperature of 80°C, the cooking time for the first step can be calculated as 1186 seconds, or 19.8 minutes. While the above formula does not provide a precise result for the second step, as it is an approximation determined by continuous cooking at one temperature, it has been empirically found that the time for the first step needs to be increased by 30% to obtain the total cooking time: 19.8 minutes + (0.3 × 19.8 minutes) = total cooking time 26 minutes.

[0154] In some embodiments, the at least one recipe parameter includes the recipe temperature and the recipe cooking time at that recipe temperature.

[0155] The recipe temperature and recipe cooking time (e.g., 180°C for 18 minutes) directly indicate the energy required to cook food ingredient 103. The power consumption of the cooking device 100 used to maintain the cooking temperature at the recipe temperature can be known or directly determined, and the energy required to cook food ingredient 103 at the recipe temperature can be determined by multiplying the power consumption by the recipe cooking time.

[0156] In some embodiments, one or more processors 108 are configured to select a second temperature equal to or higher than the recipe temperature. This helps ensure that the cooking time is not excessively long due to low temperatures during the remainder of the cooking time.

[0157] It should be noted that the cooking time can be longer than the recipe cooking time, for example, by 10% to 15%, because the recipe temperature will tend to be higher than the initial temperature of 140°C or less achieved for most of the cooking time.

[0158] The at least one recipe parameter may, for example, indicate the energy required to cook food ingredient 103 to a specified degree of doneness, such as corresponding to the aforementioned core temperature and / or surface temperature of food ingredient 103 when cooking is complete.

[0159] For example, if a user wants to cook a medium-rare steak, at least one recipe parameter can indicate, for example, the energy required to cook the steak to that specified doneness via recipe cooking temperature and recipe cooking time.

[0160] More generally, multiple recipe parameters related to the cooking result, such as browning level and crispness, can be input via input device 106. These multiple recipe parameters are related to temperature and the time of exposure to that temperature, and accordingly represent the energy requirements for cooking food ingredient 103.

[0161] In at least some embodiments, one or more processors 108 are configured to control heater 104 such that energy demand is met by a portion of cooking time at a first temperature and the remainder of cooking time at a second temperature.

[0162] In other words, one or more processors 108 are configured to control heater 104 such that the energy demand indicated by recipe parameters corresponds to the energy consumed by cooking apparatus 100 during cooking time to cook food ingredients 103.

[0163] In this context, the term "corresponding to" can mean that the energy consumed by the cooking apparatus 100 in cooking food ingredients 103 (e.g., the energy consumed by the operation of the heater 104) is within 10% of the energy requirement indicated by the recipe parameters(s).

[0164] Figure 2A flowchart is provided for a method 200 of operating a cooking apparatus (such as cooking apparatus 100 described herein). Method 200 includes receiving 202 at least one recipe parameter indicating the energy requirements for cooking food ingredients, controlling 204 a heater to heat the cooking chamber at a first temperature of less than or equal to 140°C for a portion of the cooking time, and controlling 206 a heater to heat the cooking chamber at a second temperature of higher than 140°C for the remaining portion of the cooking time, the remaining portion corresponding to a portion of the cooking time less than the first portion. The cooking time is selected based on the at least one recipe parameter, the portion of the cooking time at the first temperature, and the remaining portion of the cooking time at the second temperature.

[0165] It should be noted that, Figure 2 The order of the steps shown is not limiting, and method 200 can be implemented in any suitable order. For example, controlling heater 206 to heat the cooking chamber at a second temperature above 140°C for the remainder of the cooking time can be implemented before controlling heater 204 to heat the cooking chamber at a first temperature less than or equal to 140°C for a portion of the cooking time, as further described herein.

[0166] A computer program including computer program code can be configured to cause one or more processors 108 to implement method 200 when the computer program is run on one or more processors 108 included in the cooking apparatus 100, wherein the cooking apparatus 100 further includes a cooking chamber 102 for receiving food ingredients 103 and a heater 104 for heating the food chamber 102.

[0167] One or more processors 108 may be included in a cooking appliance, such as a cooking appliance including a cooking chamber 102 and a heater 104, and in some embodiments including a circulation system 110. Alternatively or additionally, one or more processors 108 may be included in a user device (e.g., a smartphone or tablet computer) separate from such a cooking appliance, and / or in a cloud-based server, as previously described.

[0168] In one set of embodiments, one or more processors 108 are configured to control heater 104 to heat cooking chamber 102 at a first temperature during a portion of the cooking time, and subsequently heat cooking chamber 102 at a second temperature during another portion of the cooking time.

[0169] exist Figure 3A and Figure 3B This cooking method is shown in the image. Figure 3B In this context, "Time 1" corresponds to the portion of cooking time at or below 140°C, and "Time 2" corresponds to the other portion of cooking time above 140°C.

[0170] exist Figure 3A and Figure 3B In the non-limiting example shown, "Temperature 1" = 140°C and "Temperature 2" = 180°C, part of it is 0.7 and the other part is 0.3. Figure 3A and Figure 3B In the figure, the point where the temperature increases from the first temperature is indicated by reference numeral 302.

[0171] In more general terms, temperature 1 can be in the range of 120°C to 140°C, and temperature 2 can be in the range of 160°C to 250°C, such as 180°C to 200°C.

[0172] In this example, a setting of 0.7 allows food component 103 to be sufficiently heated, for example, to the core of food component 103 reaching 50°C to 60°C in the case of a chicken leg. However, smoke generation can be reduced by avoiding temperatures in the cooking chamber 102 exceeding 140°C.

[0173] In this example, the additional 0.3 can bring the core of food component 103, for example, a chicken leg, to the desired final temperature of 80°C. Higher temperatures can also help deliver more browning to the food.

[0174] The point 302 of temperature change can be considered a key part of the cooking process. Point 302 can be defined by many parameters, such as food type, mass, size, core temperature, and surface temperature. All these parameters together provide the input for determining the cooking temperature and the time point 302 at which the temperature changes. Higher cooking temperatures can cause more smoke and odor to be produced, and also produce a stronger odor, which will be explained further below.

[0175] Figure 4A The surface temperature 400 and core temperature 402 of the chicken leg are shown when the cooking chamber 102 is heated at a single temperature (180°C in this case) for 18 minutes. Figure 4A It also shows when according to Figure 3A and Figure 3B The cooking procedure shown heats the chicken leg to a core temperature of 404°C in cooking chamber 102, and is briefly described above. (Reference) Figure 4A In box 406, the increase in the core temperature of the chicken leg is similar in both cases.

[0176] Figure 4B A graph 408 is provided showing the total smoke particle count versus cooking time when cooking chicken legs using a single cooking temperature of 180°C, and when using... Figure 3A and Figure 3B The graph 410 shows the total smoke particle count versus cooking time when cooking chicken legs using the cooking methods shown in the diagram and briefly described above.

[0177] exist Figure 3A and Figure 3B In the case of the cooking scheme shown, the reduction in smoke due to the majority of the cooking time being at or below 140°C results in a significantly lower particle count (18512) provided by this cooking scheme compared to the particle count provided by a single cooking temperature of 180°C (206649), a reduction of 90% in this case. This reduction in smoke also leads to a significant reduction in odor during cooking.

[0178] At 17 minutes, the chicken leg's core temperature reaches 60°C, and at this point, the temperature is increased from 140°C to 180°C to complete the cooking as quickly as possible, achieving the required core temperature of 80°C, and the appropriate / selected levels of browning and crispness. As shown in graph 410, the later step corresponding to another portion of the cooking time, due to temperatures exceeding 140°C, can produce more smoke / odor. However, this is mitigated by the relatively short higher-temperature steps, and in this particular case, not exceeding 200°C.

[0179] Sensory tests were conducted to better understand the effects of smoke reduction on odor intensity and pleasure; in other words, to estimate the pleasantness of the cooking odor. The gases emitted from the cooking apparatus 100 (in this case, an air fryer) via exhaust 118 during the cooking of chicken legs were evaluated. Evaluations were performed using human sensory analysis: odor intensity, quality, and pleasure; these results were assessed in… Figure 4C and Figure 4D The results are shown in the table; and the real-time quantitative instrumental analysis of the selected flavor enhancers. Figure 4E and Figure 4F As shown in the figure. These experiments were conducted at Fraunhofer IVV (Freising, Germany).

[0180] Figure 4C Provided when adopting Figure 3A and Figure 3B The graph shows the relationship between aroma intensity and overall preference and cooking time for different cooking methods. For comparison, Figure 4D A graph showing the relationship between odor intensity and overall preference and cooking time when using the single cooking temperature of 180°C is provided.

[0181] Found in Figure 3A and Figure 3B There was no significant difference in odor intensity between the cooking method and cooking at a single 180°C cooking temperature, although for Figure 3A and Figure 3B The overall intensity of this cooking method may be slightly lower. However, compared to a single 180°C cooking temperature, it was generally observed that... Figure 3A and Figure 3BThe cooking method showed an increase in "likes", although the former showed a decrease after the temperature was increased to 180°C.

[0182] A time advantage in sensory testing was also conducted to better understand the effect of smoke reduction. Figure 4E Provided when adopting Figure 3A and Figure 3B When considering cooking methods, the graph shows the attribute advantage versus cooking time. For comparison, Figure 4F A graph showing the attribute advantages versus cooking time when using the single cooking temperature of 180°C as described above is provided.

[0183] exist Figure 4E and Figure 4F In the diagram, dashed box 412 represents a non-significant area, area 414 corresponds to "burnt plastic", area 416 corresponds to "chicken", area 418 corresponds to "fat", area 420 corresponds to "green pepper", and area 422 corresponds to "rotten smell".

[0184] Figure 4E It showed a consistent "chicken" grade until the temperature rose to 180°C, consistent with "burnt plastic". Figure 4F The data shows relatively high and frequent variations between "chicken" and "burnt plastic".

[0185] The overall conclusion of these tests is that cooking at or below 140°C for most of the process reduces flavor enhancer output and increases the pleasantness of the cooked aroma. A correlation was also found between VOC generation curves and smoke particle generation. Lower concentrations of both total VOC and target VOC were observed with the cooking methods according to this disclosure.

[0186] This reduction in smoke particles and VOCs also helps maintain a cleaner cooking appliance 100, especially within the cooking chamber 102. In other words, since most of the cooking process is at or below 140°C, cleaning the cooking appliance 100 after use may require less effort.

[0187] In an alternative set of embodiments, one or more processors 108 are configured to control heater 104 to heat cooking chamber 102 at a second temperature during a further portion of the cooking time, and subsequently heat cooking chamber 102 at a first temperature.

[0188] Figure 5A This cooking method is shown in the image. Figure 5A In this context, "Time 1" corresponds to the additional portion of the cooking time above 140°C, and "Time 2" corresponds to the subsequent cooking at or below 140°C.

[0189] exist Figure 5AIn the non-limiting example shown, "Temperature 1" = 200°C and "Temperature 2" = 140°C, the portion of the cooking time at or below 140°C is 0.65, and the remaining portion of the cooking time above 140°C is 0.35. The point at which the temperature decreases from Temperature 1 to Temperature 2 is... Figure 5A It is indicated by reference numeral 502 in the attached figure.

[0190] In more general terms, temperature 1 can be in the range of 250°C to 160°C, for example, 200°C to 180°C, and temperature 2 can be in the range of 120°C to 140°C.

[0191] The higher temperature can be applied for a sufficiently long time to provide browning or crusting on the surface of the food component 103 before the temperature drops, thus minimizing smoke generation.

[0192] In this example, the additional value of 0.35 is sufficient to fully heat food component 103, for example, so that in the case of a chicken leg, the surface of food component 103 reaches 140°C and the core of food component 103 reaches 50°C. Experiments have shown that the latter can be used, for example, in... Figure 1 The air frying process occurs within the first 8 minutes of the air frying process in the type of air fryer illustrated in the diagram.

[0193] In this example, a fraction of 0.65 can bring the core of food ingredient 103, for example, a chicken leg, to the desired final temperature of 80°C.

[0194] Figure 5B A graph 504 is provided showing the total smoke particle count versus cooking time when cooking chicken legs using a single cooking temperature of 180°C, and when using... Figure 5A The graph 506 shows the total smoke particle count versus cooking time when cooking chicken legs using the cooking method shown and briefly described above.

[0195] exist Figure 5A In the case of the cooking scheme shown, the reduction in smoke due to the majority of the cooking time being at or below 140°C results in a significantly lower particle count than that provided by a single cooking temperature of 180°C.

[0196] At 13 minutes, the chicken leg reached a core temperature of 60°C, and at that point the temperature was reduced to 140°C to complete cooking, bringing the required core temperature to 80°C. In this example, cooking at 140°C may not change the browning level, but it may help ensure the desired core temperature is achieved.

[0197] The following provides a non-limiting example of how to implement a cooking scheme according to this disclosure:

[0198] 1. The user inputs (multiple) recipe parameters, such as food type, quality, and thickness, via a user interface included in the input device 106;

[0199] 2. The processor 108, for example, uses a suitable algorithm to determine the recipe cooking time at the recipe cooking temperature based on the recipe parameters, wherein the recipe cooking time and recipe cooking temperature indicate the energy required to cook the food ingredients 103;

[0200] 3. A plurality of processors 108 determine a cooking program in which heater 104 is controlled to heat cooking chamber 102 at a first temperature less than or equal to 140°C for a portion of the cooking time, and at a second temperature greater than 140°C for the remaining portion of the cooking time, the remaining portion corresponding to a portion of the cooking time less than the first portion. In this step, the plurality of processors 108 select the (actual) cooking time based on the plurality of recipe parameters (in this case, recipe cooking time and recipe cooking temperature), the portion of the cooking time at the first temperature, and the remaining portion of the cooking time at the second temperature. This step can be considered a smart cooking program calculation step.

[0201] 4. (Multiple) processors 108 control heater 104 to implement cooking programs.

[0202] It should be noted that the recipe cooking temperature defines both the browning level / crispness and the recipe cooking time. Higher recipe cooking temperatures can be used to achieve a higher browning level and a crisper texture. Higher recipe cooking temperatures can also result in shorter recipe cooking times.

[0203] Cooking time can be defined by various factors related to the food ingredients 103, particularly the type, quality, and thickness of the food. Cooking time can also partially determine the cooking temperature.

[0204] The type of food can partially determine the cooking temperature and cooking time of a recipe. Food quality and thickness, such as total food mass and maximum food thickness, can be considered key parameters.

[0205] The required / set core temperature of the food, for example in the form of a temperature range, can define a specific level of doneness and / or food safety restrictions.

[0206] The above provides a relatively simple protocol in which the processor 108 controls the heater 104 to implement the cooking program without subsequent adjustments to the cooking program during cooking. However, this is not intended to be limiting. In other embodiments, the cooking apparatus 100 includes a cooking sensor system configured to sense cooking parameters of the food component 103 during cooking, and the one or more processors 108 are further configured to adjust one or more of the first and second temperatures, the second temperature, the third temperature, and the cooking time based on the sensed cooking parameters, adhering to a first temperature maintained at or below 140°C, a second temperature above 140°C, and the third temperature maintained above the fourth temperature.

[0207] In some embodiments, the cooking sensor system includes a temperature sensor for sensing the core temperature and / or surface temperature of the food component 103.

[0208] In such an embodiment, one or more of the first and second temperatures, portions, additional portions, and cooking times can be adjusted by processor(s) 108 based on the sensed core temperature and / or surface temperature.

[0209] For example, one or more of the first and second temperatures, the portion, the additional portion, and the cooking time can be adjusted by processor(s) 108 based on a comparison between the sensed core temperature and the target core temperature, wherein the target core temperature is included in one or more recipe parameters.

[0210] In an example where the cooking sensor system is configured to sense the core temperature of food ingredient 103, the temperature sensor may include, for example, a temperature probe for sensing the core temperature of food ingredient 103 when inserted into food ingredient 103.

[0211] Alternatively or additionally, the cooking sensor system may be configured to sense one or more in-situ characteristics of food component 103 during cooking, such as weight and / or thickness, and the one or more processors 108 may be configured to adjust one or more of the first and second temperatures, the portion, the additional portion, and the cooking time based on the sensed in-situ characteristics.

[0212] In this way, the in-situ cooking plan can be adjusted using real-time data acquired during cooking.

[0213] By studying the accompanying drawings, the disclosure, and the appended claims, those skilled in the art can understand and implement variations of the disclosed embodiments in practicing the claimed invention. In the claims, the word "comprising" does not exclude other elements or steps, and the indefinite article "a" or "an" does not exclude a plurality.

[0214] The fact that certain measures are described in mutually different dependent claims does not imply that combinations of these measures cannot be used advantageously.

[0215] If the term “suitable” is used in the claims or specification, it should be noted that the term “suitable” is intended to be equivalent to the term “configured as”.

[0216] Any reference numerals in the claims should not be construed as limiting the scope.

Claims

1. A cooking apparatus (100), comprising: a cooking chamber (102) for receiving a food ingredient; a heater (104) for heating the cooking chamber; one or more processors (108) configured to: control the heater to heat the cooking chamber at a first temperature less than or equal to 140°C for a portion of a cooking time, and subsequently heat the cooking chamber at a second temperature higher than 140°C for a remaining portion of the cooking time, wherein the portion of the cooking time is determined by multiplying a fraction of the cooking time by the cooking time, and the remaining portion of the cooking time is determined by multiplying a further fraction of the cooking time by the cooking time, the further fraction being less than the fraction; and an input device (106) configured for inputting at least one recipe parameter indicative of an energy requirement for cooking the food ingredient; and wherein the one or more processors (108) are configured to select the cooking time based on the energy requirement, the fraction of the cooking time, and the further fraction of the cooking time.

2. The cooking apparatus (100) of claim 1, wherein the at least one recipe parameter comprises a type of the food ingredient, a measure of an amount of the food ingredient, and / or one or more dimensions of the food ingredient.

3. The cooking apparatus (100) of claim 1, wherein the at least one recipe parameter comprises a recipe temperature and a recipe cooking time at the recipe temperature.

4. The cooking apparatus (100) of claim 2, wherein the at least one recipe parameter comprises a recipe temperature and a recipe cooking time at the recipe temperature.

5. The cooking apparatus (100) of claim 3, wherein the one or more processors (108) are configured to select the second temperature to be equal to or higher than the recipe temperature.

6. The cooking apparatus (100) of claim 4, wherein the one or more processors (108) are configured to select the second temperature to be equal to or higher than the recipe temperature.

7. The cooking apparatus (100) of any one of claims 1 to 6, wherein the input device (106) comprises a user interface, wherein the at least one recipe parameter is based on one or more user inputs made via the user interface.

8. The cooking apparatus (100) of any one of claims 1 to 6, wherein the input device (106) comprises a food sensing system, wherein the at least one recipe parameter is based on one or more signals generated by the food sensing system in response to the food ingredient.

9. The cooking apparatus (100) of any one of claims 1 to 6, wherein the at least one recipe parameter is indicative of an energy required to cook the food ingredient to a specified doneness.

10. The cooking apparatus (100) of any one of claims 1 to 6, wherein the fraction of the cooking time that can be selected by the one or more processors (108) is at least 0.

6.

11. The cooking apparatus (100) of any one of claims 1 to 6, wherein the fraction of the cooking time that can be selected by the one or more processors (108) is at most 0.

7.

12. The cooking apparatus (100) of any one of claims 1 to 6, wherein the first temperature that can be selected by the one or more processors (108) is in the range of 120 °C to 140 °C; and / or wherein the second temperature that can be selected by the one or more processors is in the range of 160 °C to 250 °C.

13. The cooking apparatus (100) of any one of claims 1 to 6, comprising a cooking sensor system configured to sense a cooking parameter of the food ingredient during cooking, wherein the one or more processors (108) are further configured to adjust one or more of the first temperature, the second temperature, the fraction, the further fraction, and the cooking time based on the sensed cooking parameter, subject to the first temperature being kept equal to or below 140 °C, the second temperature being kept above 140 °C, and the fraction being kept greater than the further fraction.

14. A method (200) of operating a cooking apparatus, the cooking apparatus comprising a food chamber adapted to receive a food ingredient, and a heater for heating the food chamber, the method comprising: receiving (202) at least one recipe parameter indicative of an energy requirement for cooking the food ingredient; controlling (204) the heater to heat the cooking chamber at a first temperature less than or equal to 140 °C for a portion of a cooking time, and subsequently to heat the cooking chamber at a second temperature higher than 140 °C for a remaining portion of the cooking time, wherein the portion of the cooking time is determined by multiplying a fraction of the cooking time by the cooking time, the remaining portion of the cooking time is determined by multiplying a further fraction of the cooking time by the cooking time, the further fraction being less than the fraction, wherein the cooking time is selected based on the energy requirement, the fraction of the cooking time, and the further fraction of the cooking time.

15. A computer program product comprising computer program code configured to, when the computer program product is run on one or more processors comprised in a cooking apparatus further comprising a cooking chamber for receiving a food ingredient and a heater for heating the food chamber, cause the one or more processors to implement the method of claim 14.

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