Method for making cooking preparation such as sauce or soup stock

Abstract

A method of making a sauce comprising the steps of: cooking at least one food; carrying out a water addition; performing a first concentration; -measuring the mass at least once during the concentration step; -comparing the first target value (Vc1) with the measured mass; -stopping the concentration step if the measured mass is substantially the same as the mass of the first target value (Vc1); filtering the liquid portion of the concentrate; carrying out a second concentration; measuring the mass at least once during the concentration; -comparing the second target value (Vc2) with the measured mass; -stopping the concentration step if the measured mass is substantially the same as the mass of the second target value (Vc2).

Description

Technical Field

[0001] The present invention generally relates to a process or method for making food or culinary preparations performed by a culinary preparation apparatus, and in particular the present invention relates to a process or method for making or concentrating a sauce, a sauce-based stock or a fish stock. Background Art

[0002] It is known in the prior art to propose processes or methods implemented by cooking preparation devices for cooking foods such as vegetables, meat or fish. However, no solution is proposed for the special preparation of sauces or stocks to be consumed with these foods. Summary of the invention

[0003] The object of the present invention is to solve the above-mentioned disadvantages of the prior art and in particular to first propose a process or method for making or concentrating sauces, sauce-based stocks or fish stocks.

[0004] To this end, a first aspect of the present invention relates to a method for making a culinary preparation, in particular a sauce concentrate, said method being implemented by a culinary preparation device;

[0005] The cooking preparation device is provided with a cooking container, a cooking device, and a quality measuring device;

[0006] The method comprises the following steps:

[0007] i-cooking at least one food in the cooking container;

[0008] ii- requesting the addition of a volume of water to said cooking vessel and / or collecting the end or announcement of the addition of said volume of water;

[0009] iii- measuring the mass of the contents of the cooking container or receiving a statement about the mass of the contents of the cooking container and calculating a first concentration target value for the contents of the cooking container based on the measured mass;

[0010] iv- concentrating the contents of the cooking container by continuing to heat;

[0011] v- measuring the mass of the contents of the cooking container at least once during the concentration step iv-;

[0012] vi- comparing said first target value with said at least one quality measured in said step v-;

[0013] vii- if the mass measured in step v- is substantially the same as the mass of the first target value, stopping the concentration step, otherwise restarting or continuing with step iv-;

[0014] viii- requesting the emptying of the cooking container and / or collecting the emptying of the cooking container;

[0015] ix- collecting the addition of the liquid portion of the content of the cooking container removed in step viii- to the cooking container;

[0016] x-measures the mass of the contents of the cooking container and calculates a second concentration target value of the contents of the cooking container based on the measured mass;

[0017] xi-concentrating the contents of the cooking container;

[0018] xii- measuring the mass of the contents of the cooking container at least once during the concentration step xi-;

[0019] xiii- comparing the second target value with the at least one quality measured in step xii-;

[0020] xiv-If the mass measured in step xii- is substantially the same as the mass of the second target value, the concentration step is stopped, otherwise the step xi- is restarted or continued.

[0021] According to the above embodiment, two concentration steps are provided in order to reproducibly provide a tasty concentrate. Furthermore, weighing is provided to complete each concentration step in order to ensure that the concentrate has a specific consistency and taste, without a burnt taste and without the risk of solids being deposited on the cooking container. The above mass measurement relates to the mass of the contents of the cooking container. In practice, the mass measuring device usually includes feet, which include weighing members, so that almost the entire device is weighed, not just the container; some embodiments may involve weighing of individual containers. It should be understood that the mass of the contents of the container alone is not directly measured, and the mass measured is the mass of the contents of the cooking container and the part of the device carried by the mass measuring device. The mass of the contents of the cooking container can be obtained in a variety of ways, such as by tare weighing before a specific filling operation, or by continuous tracking of the mass during this specific filling operation.

[0022] It can also be noted that the numbering of steps and sub-steps does not imply a mandatory order or sequential execution. In other words, the steps and sub-steps can be performed in different orders and / or simultaneously.

[0023] The present invention is better defined by the following features used alone or in combination.

[0024] According to one embodiment, step i- is followed by step i'- of taring the cooking container and its contents or receiving a statement of the mass of the food contained in the cooking container measured before and / or after step i-. The mass of the contents of the cooking container can be reliably obtained.

[0025] According to one embodiment, the step viii- comprises step viiii'-, namely:

[0026] - taring the cooking container once the contents of the cooking container have been emptied;

[0027] - or receiving a statement of the mass of the empty cooking container and / or the mass of the culinary preparation device with the empty cooking container;

[0028] - or extracting information about the mass of the empty cooking container and / or the mass of the culinary preparation device with the empty cooking container from a memory unit.The mass of the content of the cooking container can be reliably obtained.

[0029] According to one embodiment, step v- and / or step xii- comprises a measurement or a plurality of iterations of the mass of the cooking container and its contents or of the mass of the contents of the cooking container or of the culinary preparation device and the cooking container performed continuously at moments preferably separated by a period of at most 500 ms. The mass of the contents of the cooking container during the concentration can be reliably determined.

[0030] According to one embodiment, at least a portion of step v- is performed simultaneously with at least a portion of step iv-;

[0031] And wherein, at least a part of the step xi- is performed simultaneously with at least a part of the step xii-.

[0032] According to one embodiment:

[0033] - said step iii- comprises a step of calculating the mass of water added, and said first concentration target value of the contents of said cooking vessel is between 30% and 70% of the mass value of the water added in said step ii-, preferably between 40% and 60% of the mass value of the water added in said step ii-, and very preferably corresponds to half the mass value of the water added in said step ii-;

[0034] - said step x- comprises a step of calculating the mass of the added liquid portion, and said second concentration target value of the contents of said cooking vessel is between 95% and 80% of the mass of the added liquid portion, preferably between 95% and 85% of the mass of the added liquid portion, and very preferably corresponds to 90% of the mass of the liquid portion added in step ix-. A tasty sauce is obtained. In this case, the food initially placed in the cooking vessel may include meat and / or vegetables.

[0035] According to one embodiment, the method for making a culinary preparation is implemented for making a fish stock and comprises a step viii"-, namely verifying the addition of at least one food in the cooking container, carried out between step viii- and step ix-.

[0036] According to one embodiment:

[0037] - said step iii- comprises a step of calculating the mass of water added, and said first concentration target value of the content of said cooking vessel is between 60% and 40% of the mass of water added, and preferably corresponds to half the value of the mass of water added;

[0038] - said step x- comprises a step of calculating the mass of the added liquid portion, and said second concentration target value of the contents of said cooking vessel is between 60% and 40% of the mass of the added liquid portion and preferably corresponds to half the mass value of the liquid portion added in step ix-. Thus, a sauce or fish stock is obtained.

[0039] According to one embodiment, the step vii- is preceded by a supplementary step vi', i.e., calculating the remaining concentration time, and if the value measured in the step v- is greater than the first concentration target value, calculating the supplementary concentration time;

[0040] And / or said step xiv- is preceded by a supplementary step xiii', i.e. calculating the remaining concentration time and, if the value measured in said step xii- is greater than said second concentration target value, calculating a supplementary concentration time. It is possible to estimate whether the method should be extended and, for example, warn the user accordingly.

[0041] According to one embodiment, the step vii- is preceded by returning to the step iv-, that is, if the value measured in the step v- is greater than the first concentration target value, the content of the cooking container is concentrated;

[0042] And / or the step xiv- is preceded by returning to the step xi-, that is, if the value measured in the step xii- is greater than the second concentration target value, the content of the cooking container is concentrated.

[0043] According to one embodiment, at least a part of the quality measurement value and / or at least a part of the target value is recorded by a recording device of the culinary preparation device.

[0044] According to one embodiment, the method for making a culinary preparation comprises, at the end of concentration, sending a first preparation end message at steps vii- and xiv-.

[0045] According to one embodiment, the method for making a culinary preparation comprises:

[0046] - step i0-, i.e. collecting at least one food parameter characterizing the food to be cooked and calculating the target water volume according to the at least one food parameter before step i-; and

[0047] - and said step ii- comprises sending information related to said target water volume to the user.Depending on the food to be cooked and its quality, the amount of water to be added can be set and the user informed accordingly.

[0048] According to one embodiment, said at least one food parameter is food mass and / or food volume and / or food type and / or food water concentration, in order to preferably define said target water volume for covering the food contained in said cooking container.

[0049] According to one embodiment, the information related to the target water volume is:

[0050] - information indicating an excess of water added relative to said target water volume, and / or

[0051] - a request to the user to remove the water, and / or

[0052] - information indicating that insufficient water has been added relative to said target water volume, and / or

[0053] - Message requesting the user to add water.

[0054] According to one embodiment, the method for making a culinary preparation prohibits starting concentration in step iv- as long as the mass of the cooking container measured in step iii- is not substantially equal to the target water volume. This embodiment avoids starting the method if the conditions required for a successful sauce are not met. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] Other characteristics and advantages of the invention will emerge more clearly on reading the following detailed description of an embodiment of the invention, given by way of non-limiting example and illustrated by the accompanying drawings, in which:

[0056] Figure 1shows a simplified general view of a culinary preparation device arranged to implement the culinary preparation method according to the invention;

[0057] Figure 2 The cooking preparation method according to the invention is schematically illustrated. DETAILED DESCRIPTION

[0058] Figure 1 A simplified general view of a culinary preparation device 1 (domestic culinary preparation device) arranged to implement the culinary preparation method according to the invention is shown, the culinary preparation device 1 comprising:

[0059] - a base 2 arranged to be placed on a working plane;

[0060] A working assembly 3 reversibly coupled to the base 2 .

[0061] In detail, the base 2 may include:

[0062] - a housing 21 forming the frame of the base 2;

[0063] - feet 22 for resting on a work surface;

[0064] - weight sensors 23 housed in the housing 21 and arranged between the feet 22 and the rest of the culinary preparation device 1 , for measuring the mass of the culinary preparation device 1 supported by the work surface;

[0065] - a human-machine interface 24 for allowing the user to control the cooking preparation device 1 , comprising in this example a screen and control buttons;

[0066] - Motorization means 25 (eg an electric motor), for example for driving a working tool.

[0067] The working assembly 3 is detachable relative to the base 2 and may itself include:

[0068] - a cooking container 31 arranged to receive food to be prepared;

[0069] - a working tool 32 (eg a knife, a chopper, a mixing blade, etc.) optionally connected to the motorized means 25 via a transmission (eg a drive shaft);

[0070] - a lid 33, which is arranged to cover the cooking container 31, in particular when the working tool 32 is mounted;

[0071] - Cooking means 34, typically heating means, which may be, for example, electrical resistors or inductive heating means.

[0072] As for the weight sensors 23, in the example shown, these weigh the entire cooking preparation device, including the contents of the cooking container. A weight sensor 23 may be provided for each foot 22, but it is also possible to provide a single weight sensor 23 for the entire device, and it may also be provided that one or more weight sensors are arranged below the cooking container 31 in order to weigh the cooking container 31 specifically. A scale placed below the cooking preparation device 1 may be provided. It may be provided that the signals emitted by the weight sensors 23 are read in a discrete manner, that is to say at a specific moment in an isolated manner or in a repeated manner over time. It may alternatively be provided that their signals are read continuously in real time. For example, measuring the weight of the cooking preparation device 1 before the filling operation of the cooking container 31 and measuring the weight of the cooking preparation device after the filling operation of the cooking container 31 allow to know the mass of the contents of the cooking container 31. For example, measuring the weight of the cooking preparation device 1 before the start of the heating operation of the cooking container 31 and measuring the weight of the cooking preparation device 1 after or during the heating operation of the cooking container 31 allow, for example, to know the mass lost due to evaporation of water from the contents of the cooking container 31.

[0073] The cooking preparation device 1 is configured to perform various food preparation procedures, and the present invention proposes a sauce preparation method, in particular a sauce concentrate preparation method. To this end, Figure 2 Different steps for implementing this method are shown.

[0074] In detail, the method for making a culinary preparation, in particular a sauce concentrate, implemented by the culinary preparation device 1 comprises the following steps:

[0075] i-cooking at least one food in the cooking container 31: the meat (or fish or fish skeleton) and / or vegetables can be browned together and / or sequentially. In the case of fish, the fish bones can be added after the skeleton and vegetables have been browned. A strong to medium heating power can be set to brown the contents of the cooking container. During this step, the heating power can of course be varied over time;

[0076] ii- Cover with water: request to add a volume of water to the cooking vessel and / or to collect the end or declaration of the addition of a volume of water. Of course, the human-machine interface 24 can be used to facilitate these steps;

[0077] iii- measuring the mass of the contents of the cooking container or receiving a statement about the mass of the contents of the cooking container. This step may include the steps before step ii-, namely tare the cooking container 31 or the cooking preparation device 1 (depending on the arrangement of the weight sensor 23), and weigh the cooking container 31 and the cooking preparation device 1 after adding water to determine the mass of the added water. It is also possible to weigh continuously while adding water. Then, the first concentration target value V of the contents of the cooking container can be calculated based on the measured mass c1 ;

[0078] iv- Concentrating the contents of the cooking container by heating the cooking container 31 and its contents using the cooking device 34. A weak to moderate heating power may be set in order to boil or at least simmer the contents of the cooking container. The heating power may of course be varied over time during this step;

[0079] v- measuring the mass of the contents of the cooking vessel at least once during the concentration step iv-. A continuous or sequential measurement can be provided, with the measurement being repeated regularly, for example once per second or every 500 ms;

[0080] vi- comparing the first target value with the at least one mass measured in step v-. This comparison allows checking whether enough water has evaporated;

[0081] vii- If the mass measured in step v- is substantially the same as the mass of the first target value, the concentration step is stopped, otherwise restarted or continued with step iv-. At the end of this step, in the cooking container 31 there is the food initially present and a reduced amount of water, which is therefore flavored with the aroma of the food;

[0082] viii- Request to empty the cooking container and / or collect the emptying of the cooking container. A human-machine interface 24 may be used to facilitate this step;

[0083] ix-collecting the liquid portion of the contents of the cooking container removed in step viii-. Typically, a filtering step is performed between step viii- and step ix- to separate the solid food from the liquid portion of the contents of the cooking container recovered in step viii-. Alternatively, steps viii- and ix- may simply remove the solid food from the cooking container 31;

[0084] x-Measure the mass of the contents of the cooking container. As for step iii-, this step may include the steps before step ix-, namely tare the cooking container 31 or the cooking preparation device 1 (depending on the arrangement of the weight sensor 23), and weigh the cooking container 31 or the cooking preparation device 1 after adding water to determine the mass of the added liquid. It is also possible to weigh continuously while adding liquid. Then, the second concentration target value V of the contents of the cooking container can be calculated based on the measured mass c2 For fish stock (obtained with fish and / or fish skeletons), it may be prescribed to add ingredients such as cream or tomatoes.

[0085] xi- Concentrating the contents of the cooking container by heating the cooking container 31 and its contents using the cooking device 34. A weak to moderate heating power may be set in order to boil or at least simmer the contents of the cooking container. The heating power may of course be varied over time during this step;

[0086] xii- measuring the mass of the contents of the cooking vessel at least once during the concentration step xi-. A continuous or sequential measurement may be provided, with the measurement being repeated regularly, for example once every second or every 500 ms;

[0087] xiii- comparing the second target value with the at least one mass measured in step xii-. This comparison allows checking whether enough water has evaporated;

[0088] xiv-If the mass measured at step xii-is substantially the same as the mass of the second target value, the concentration step is stopped, otherwise restarted or continued with step xi-. For fish stock (obtained with fish and / or fish skeletons), provision may be made to add processed butter to thicken the sauce.

[0089] For meat and / or vegetables, it can be provided, for example, that the first target value V c1 between 40% and 60% of the mass of water added, and for example 50% of the mass of water added (50% of the amount of water added in step iv-should evaporate), and the second target value V c2 Between 95% and 85% of the filtered liquid portion, and for example 90% of the filtered liquid portion (10% of the filtered liquid portion should be evaporated and returned to the cooking vessel 31 in step ix).

[0090] For fish and / or fish skeletons, it can be provided, for example, that the first target value V c1 between 40% and 60% of the mass of water added, and for example 50% of the mass of water added (50% of the amount of water added in step iv-should evaporate), and the second target value V c2Between 60% and 40% of the filtered liquid portion and for example 50% of the filtered liquid portion (50% of the filtered liquid portion should be evaporated and returned to the cooking vessel 31 in step ix).

[0091] In summary, for a sauce or meat-based stock, there are the following main steps:

[0092] 1) Roast the meat until golden brown;

[0093] 2) Brown the vegetables (alone or with the meat);

[0094] 3) Cover with water, for example with the amount of liquid indicated by the human-machine interface 24 (tare before pouring (=> record value PO) - add water (=> weigh, subtract the added mass and record value P1));

[0095] 4) Base stock: half concentrated (if the working tool 32 is installed, the working tool 32 is not moved), continuous weighing and heating is stopped when the content of the cooking container has lost a mass substantially equal to 50% of P1, then the end of concentration is notified;

[0096] 5) Filter (empty the bowl of solid food and juice). For example, taring before pouring the juice (=> record value P3);

[0097] 6) Add juice to the bowl, measure and subtract the mass of the juice amount (=> record value P4).

[0098] 7) Concentrate the juice by 10%: Weigh continuously and stop heating when the content of the cooking vessel has lost a mass substantially equal to 10% of P4.

[0099] For sauces or fish / shellfish based stocks:

[0100] 1) Roast the vegetables and bones until they are yellow;

[0101] 2) Add fish bones;

[0102] 3) Cover with water, for example with the amount of liquid indicated by the human-machine interface 24 (tare before pouring (=> record value PO) - add water (=> weigh, subtract the added mass and record value P1));

[0103] 4) half-concentrate (without moving the working tool 32 if it is installed), continuously weigh and stop heating when the contents of the cooking vessel have lost a mass substantially equal to 50% of P1, then notify the end of concentration;

[0104] 5) Filter (empty the bowl of solid food and juice). For example, taring before pouring the juice (=> record value P3);

[0105] 6) Add the juice to the cooking vessel and measure the mass (=> subtract the mass of the added juice and record the value P4). Add ingredients (such as cream or tomatoes...);

[0106] 7) Concentrate 50%, weigh continuously and stop heating when the contents of the cooking vessel have lost a mass substantially equal to 50% of P4;

[0107] 8) Add the processed butter to the sauce to thicken.

[0108] Industrial Applicability

[0109] The food preparation method according to the present invention and its implementation by a cooking preparation device can achieve industrial applicability.

[0110] It should be understood that various modifications and / or improvements obvious to those skilled in the art may be made to the different embodiments of the invention described in this specification without departing from the scope of the invention.

Claims

1. A method for producing a culinary preparation, in particular a sauce concentrate, the method being implemented by a culinary preparation device (1); The cooking preparation device (1) is provided with a cooking container (31), a cooking device (34), and a quality measuring device; The method comprises the following steps: i-cooking at least one food in the cooking container (31); ii- requesting the addition of a volume of water in said cooking container (31) and / or collecting the end or announcement of the addition of said volume of water; iii- measuring the mass of the contents of the cooking container (31) or receiving a statement about the mass of the contents of the cooking container (31), and calculating a first concentration target value (V) of the contents of the cooking container (30) based on the measured mass; c1 ); iv- concentrating the contents of the cooking container (31) by continuing to heat; v- measuring the mass of the contents of the cooking container (31) at least once during the concentration step iv-; vi- The first target value (V c1 ) is compared with said at least one mass measured in said step v-; vii- If the mass measured in step v- is equal to the first target value (V c1 ) are substantially the same, then the concentration step is stopped, otherwise restart or continue the step iv-; viii- requesting the emptying of the cooking container (31) and / or collecting the emptying of the cooking container (30); ix- collecting the liquid portion of the content of the cooking container (31) removed in step viii- and adding it to the cooking container (30); x-measures the mass of the contents of the cooking container (31) and calculates a second concentration target value (V) of the contents of the cooking container (30) based on the measured mass c2 ); xi-concentrating the contents of the cooking container (31); xii- measuring the mass of the contents of the cooking container (31) at least once during the concentration step xi-; xiii- The second target value (V c2 ) compared with the at least one mass measured in step xii-; xiv-If the mass measured in step xii- is equal to the second target value (V c2 ) are substantially the same, the concentration step is stopped, otherwise restart or continue step xi-.

2. The method for making a culinary preparation according to claim 1, wherein: Said step i- is followed by a step i'- of taring said cooking container (31) and its contents or receiving a statement of the mass of the food contained in said cooking container (30) measured before and / or after step i-.

3. The method for making a culinary preparation according to claim 1 or 2, wherein: The step viii- includes step viiii'-, namely: - once the contents of the cooking container (31) are emptied, taring the cooking container (31); - or receiving a statement of the mass of the empty cooking container (31) and / or the mass of the culinary preparation device (1) and the empty cooking container (31); - or extracting information about the mass of the empty cooking container (31) and / or the mass of the culinary preparation device (1) and the empty cooking container (31) from a memory unit.

4. The method for making a culinary preparation according to claim 1 or 2, wherein: Step v- and / or step xii- comprises a single measurement or multiple iterative measurements of the mass of the cooking container (31) and its contents or the mass of the contents of the cooking container (30) or the mass of the culinary preparation device (1) and the cooking container (30) performed continuously at moments preferably separated by a time period of at most 500 ms.

5. The method for making a culinary preparation according to claim 1 or 2, wherein: At least a portion of step v- is performed simultaneously with at least a portion of step iv-; And wherein, at least a part of the step xi- is performed simultaneously with at least a part of the step xii-.

6. A method for making a culinary preparation according to claim 1 or 2, wherein: - said step iii- comprises the step of calculating the mass of water added, and said first concentration target value (V c1 ) is between 30% and 70% of the mass value of the water added in step ii-, preferably between 40% and 60% of the mass value of the water added in step ii-, and very preferably corresponds to half the mass value of the water added in step ii-; - said step x- comprises the step of calculating the mass of the added liquid portion, and said second concentration target value (V c2 ) is between 95% and 80% of the mass of the added liquid portion, preferably between 95% and 85% of the mass of the added liquid portion and very preferably corresponds to 90% of the mass of the liquid portion added in step ix-.

7. A method for producing a culinary preparation according to claim 1 or 2, for producing fish stock, said method comprising a step viii"-, namely verifying the addition of at least one food in said cooking container (31) between said step viii- and said step ix-.

8. The method of making a culinary preparation according to claim 7, wherein: - said step iii- comprises the step of calculating the mass of water added, and said first concentration target value (V c1 ) is between 60% and 40% of the mass of the water added, and preferably corresponds to half the mass of the water added; - said step x- comprises the step of calculating the mass of the added liquid portion, and said second concentration target value (V c2 ) is between 60% and 40% of the mass of the added liquid portion and preferably corresponds to half the mass value of the liquid portion added in step ix-.

9. The method for making a culinary preparation according to claim 1 or 2, wherein: The step vii- is preceded by a supplementary step vi', i.e., calculating the remaining concentration time, and if the value measured in the step v- is greater than the first concentration target value (V c1 ), then calculate the replenishment concentration time; and / or where The step xiv- is preceded by a supplementary step xiii', i.e., calculating the remaining concentration time, and if the value measured in the step xii- is greater than the second concentration target value (V c2 ), then calculate the replenishment concentration time.

10. The method for making a culinary preparation according to claim 1 or 2, wherein: The step vii- is preceded by returning to the step iv-, that is, if the value measured in the step v- is greater than the first concentration target value (V c1 ), the contents of the cooking container (31) are concentrated; and / or where The step xiv- is preceded by returning to the step xi-, that is, if the value measured in the step xii- is greater than the second concentration target value (V c2 ), the contents of the cooking container (31) are concentrated.

11. The method for making a culinary preparation according to claim 1 or 2, wherein: At least a part of the quality measurement value and / or at least a part of the target value is recorded by a recording device of the culinary preparation device (1).

12. Method for making a culinary preparation according to claim 1 or 2, comprising sending a first preparation completion message at the end of concentration in steps vii- and xiv-.

13. A method for making a culinary preparation according to claim 1 or 2, comprising: - step i0-, i.e. collecting at least one food parameter characterizing the food to be cooked and calculating the target water volume according to the at least one food parameter before step i-; and - and wherein said step ii- comprises sending information related to said target water volume to a user.

14. The method of making a culinary preparation according to claim 13, wherein: The at least one food parameter is food mass and / or food volume and / or food type and / or food water concentration, so as to preferably define the target water volume for covering the food contained in the cooking container (31).

15. The method of making a culinary preparation according to claim 13, wherein: The information related to the target water volume is: - information indicating an excess of water added relative to said target water volume; and / or - a message requesting the user to remove the water; or - information indicating that insufficient water has been added relative to said target water volume, and / or - Message requesting the user to add water.

16. The method for making a culinary preparation according to claim 13, provided that in said steps iii- the mass of the contents of the cooking container (31) measured in is not substantially equal to the target water volume, It is forbidden to start concentration in step iv.

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