Method for cooking food implemented by a food preparation apparatus

Abstract

The invention relates to a method for cooking food using a food preparation apparatus comprising first heating means and second heating means, the method comprising: - a main heating step (T1-T2) for heating the first cooking space, consisting in supplying the first heating means with one or more first instantaneous heating power(s) P1, and - a mixed heating step (T0-T1, T2-T3) consisting in:  supplying the first heating means with one or more first instantaneous heating power(s) P1, and  supplying the second heating means with one or more second instantaneous heating power(s) P2, wherein, at least during the mixed heating step (T0-T1, T2-T3), a sum of the first instantaneous heating power P1 and the second instantaneous heating power P2 does not exceed a total maximum heating power Pappmax of the food preparation apparatus.

Description

DESCRIPTION TITLE: Food cooking process implemented by a cooking appliance Technical field of the invention

[0001] The present invention relates generally to a cooking method implemented by a preparation appliance comprising various heating elements. In particular, the invention may relate to domestic grilling appliances, and more especially to domestic grilling appliances that can be used inside the home. State of the art

[0002] It is known in the past to design food preparation appliances with different heating methods. However, these different heating methods can require significant heating power, and the overall power of the food preparation appliance can limit certain cooking options or specific uses. Description of the invention

[0003] One object of the present invention is to address the disadvantages of the prior art mentioned above and in particular, first of all, to propose a cooking process which allows for more cooking options or other uses of a food preparation appliance comprising several heating means, compared to the cooking processes known in the prior art.

[0004] To this end, a first aspect of the invention relates to a food cooking method implemented by a food preparation appliance, the food preparation appliance comprising: - a first cooking area arranged to receive the first foods to be cooked, - initial heating systems planned to provide an initial maximum PIM heating power and arranged to heat and / or cook at least the first food items received in the first cooking area, - a second cooking area designed to accommodate a second food item to be cooked, - Second heating means designed to provide a second maximum heating power P2M and arranged to heat and / or cook at least the second food items received in the second cooking area, the cooking process comprising: - at least one main heating stage of the first cooking area, consisting of supplying the first heating means with a first instantaneous heating power Pi, equal to or greater than 80% of the first maximum heating power PIM, and preferably without supplying the second heating means, and - at least one mixed heating stage consisting of: • to supply the initial heating means with an initial instantaneous heating power Pi strictly less than the initial maximum heating power, and • to supply the second heating means with a second instantaneous heating power P2 equal to or greater than 80% of the second maximum heating power P2M, in which, at least during the mixed heating stage, a sum of the first instantaneous heating power Pi and the second instantaneous heating power P2 is equal to a predetermined general instantaneous heating power PTOT and does not exceed a total maximum heating power Pappmax of the cooking preparation appliance and the total maximum heating power Pappmax of the cooking preparation appliance is less than a sum of the first maximum heating power PIM and the second maximum heating power P2M.

[0005] The cooking process comprises at least two distinct cooking phases that utilize or activate the heating elements in a specific manner. In the primary heating phase of the first cooking area, priority is given to heating and cooking within that area. For example, the first cooking area might be a grill or broiling area that requires high heating power at specific times (such as for searing). During this phase, where priority is given to the first cooking area, the first heating elements are supplied, for example, with their initial maximum power output (PIM). The second heating elements might be kept off to avoid exceeding the available power limit.In the case of a grill, this allows for searing the first food items, as when cooking on a professional grill or in an appliance dedicated solely to this type of cooking. In the mixed heating stage, the first and second cooking zones are heated simultaneously. However, due to power limitations, the first heating elements are not supplied with their maximum initial power (PIM), thus allowing the second heating elements, for example, to be supplied with their second maximum power (P2M).Consequently, it is possible to cook the first foods, which require a significant amount of power at certain times, without neglecting to cook the second foods: one cooking phase (the main heating phase of the first cooking zone) is carried out in the first cooking zone at the first maximum power (PIM), and another cooking phase (the mixed heating phase) is carried out in the second cooking zone at, for example, the second maximum heating power (P2M), while the first cooking zone is heated at a power level lower than the first maximum power (PIM). In other words, the power allocated to each cooking zone is not fixed over time, allowing the electrical power to be distributed according to the needs. to cook first and second foods properly and simultaneously according to their specific characteristics, without exceeding the capabilities of the cooking appliance.

[0006] In particular, the following formula can be predicted: [Equation 1] PTOT ^ Pappmax < P1M+P2M

[0007] The first and / or second heating elements can be powered using pulse width modulation (PWM). In such a case, the invention may relate to a food cooking method implemented by a food preparation appliance, the food preparation appliance comprising: - a first cooking area arranged to receive the first foods to be cooked, - initial heating equipment designed to provide a maximum initial heating power (PIM) and arranged to heat and / or cook at least the first foodstuffs received in the first cooking area, - a second cooking area designed to accommodate a second food item to be cooked, - Second heating means designed to provide a second maximum heating power P2M and arranged to heat and / or cook at least the second food items received in the second cooking area, the cooking process comprising: - at least one main heating stage of the first cooking area, consisting of supplying the first heating means with one or more first instantaneous heating power(s) Pi, equal to or greater than 80% of the first maximum heating power PIM, and preferably without supplying the second heating means, and - at least one mixed heating stage consisting of: • to supply the first heating means with one or more initial instantaneous heating power(s) Pi strictly less than the first maximum heating power, and • to supply the second heating means with one or more second instantaneous heating power(s) P2 equal to or greater than 80% of the second maximum heating power P2M, in which, at least during the mixed heating stage, a sum of the first instantaneous heating power Pi and the second instantaneous heating power P2 is equal to a predetermined general instantaneous heating power PTOT and does not exceed a total maximum heating power Pappmax of the cooking preparation appliance and the total maximum heating power Pappmax of the cooking preparation appliance is less than a sum of the first maximum heating power PIM and the second maximum heating power P2M.

[0008] In other words, the invention may relate to a food cooking method implemented by a food preparation appliance, the food preparation appliance comprising: - a first cooking area arranged to receive the first foods to be cooked, - initial heating equipment designed to provide a maximum initial heating power (PIM) and arranged to heat and / or cook at least the first foodstuffs received in the first cooking area, - a second cooking area designed to accommodate a second food item to be cooked, - secondary heating means designed to provide a second maximum heating power P2M and arranged to heat and / or cook at least the second food items received in the second cooking area, the cooking process including at least: - at least one main heating stage of the first cooking area, consisting of supplying the first heating means with a first instantaneous heating power Pi, which may be variable, equal to or greater than 80% of the first maximum heating power PIM, and preferably without supplying the second heating means, and - at least one mixed heating stage consisting of: • to supply the initial heating means with an initial instantaneous heating power Pi, which may be variable, strictly less than the initial maximum heating power, and • to supply the second heating means with a second instantaneous heating power P2, which may be variable, equal to or greater than 80% of the second maximum heating power P2M, in which, at least during the mixed heating stage, a sum of the first instantaneous heating power Pi and the second instantaneous heating power P2 is equal to a predetermined general instantaneous heating power PTOT and does not exceed a total maximum heating power Pappmax of the cooking preparation appliance and the total maximum heating power Pappmax of the cooking preparation appliance is less than a sum of the first maximum heating power PIM and the second maximum heating power P2M.

[0009] In one embodiment, the cooking process may include: - a preheating stage for the food preparation appliance, corresponding to the mixed heating stage, which may be followed by - a prioritized cooking stage for the first food items received in the first cooking area, corresponding to the main heating stage of the first cooking area. In other words, the cooking cycle includes: - a mixed heating stage (on the one hand preheating of the first space cooking of the appliance, and on the other hand preheating of the second cooking space or even starting cooking in the second cooking space which can be an oven), - a main heating stage of the first cooking space (i.e. cooking in the first cooking space, for example searing meat in a grill, while the second cooking space is not specifically heated).

[0010] According to one embodiment, the prioritized cooking step of the first foods can be followed by: - a thorough cooking stage, corresponding to the mixed heating stage. In other words, once the main heating stage of the first cooking zone is complete, the cooking cycle continues with a mixed heating stage to, for example, thoroughly cook the first food item in the first cooking zone (meat on a grill) and thoroughly cook the second food item in the second cooking zone (vegetables in an oven). Thoroughly cooking the first or second food item does not necessarily require maximum power. Indeed, after the main heating stage of the first cooking zone, and particularly after a searing phase that requires maximum power in the first cooking zone to counteract the temperature drop in the plates and ensure the Maillard reaction, the appliance will regulate itself to a set temperature to prevent burning the food.In practice, this regulation is functional in the first cooking area, with a cycling according to a model of alternating the first means of heating.

[0011] According to one embodiment, during the main heating stage of the first cooking space, the first heating means can be supplied with the first maximum heating power PIM, preferably equal to the total maximum heating power Pappmax of the food preparation appliance.

[0012] According to one embodiment, during the main heating stage of the first cooking space, the second heating means can be supplied with an electrical power less than or equal to 20% of the second maximum heating power P2M, and preferably the second heating means may not be supplied.

[0013] According to one embodiment, the food preparation apparatus may include control means; the first heating means may include a first heating element and a second heating element; the control means may be arranged to control: - the first heating element according to a first sequence alternating between initial power-up phases and initial power-down phases, - the second heating element according to a second sequence alternating between second supply phases and second supply cut-off phases, and during the mixed heating stage, the first supply phases can be distinct and separate from the second supply phases. Two embodiments can be envisaged depending on the control technology used.

[0014] In a first embodiment, there is an alternation of first and second heating phases, with heating elements operating individually at full power during these phases. In this embodiment, regulation is managed by simple relays. This alternating activation of the heating elements in the first cooking space, in addition to the needs of the second cooking space, allows for optimal use of the product's thermal capacity without exceeding a maximum power limit. This is achieved with a simple, reliable, and inexpensive design. The complementarity of the cooking processes in the first space of cooking and in the second cooking space is fully exploited: while it is necessary to preheat the first cooking space (to guarantee a Maillard reaction) we take advantage of this "dead time" to start a cold cooking in the second cooking space.

[0015] In a second embodiment, the power of the heating elements is modulated. In this mode of operation, a control electronic system is required. This necessitates a more complex and expensive design, but it allows for more precise management of the power distribution between the different heating elements.

[0016] In both embodiments, during the mixed heating stage, the first and second heating elements are never powered simultaneously and at full power. This frees up power to supply the second heating elements.

[0017] According to one embodiment, during the mixed heating stage, the first supply phases occur during the second supply interruption phases, and the first supply interruption phases occur during the second supply phases. Schematically, when the first heating element is supplied, the second heating element is not supplied, and vice versa.

[0018] In one embodiment, during the main heating stage of the first cooking zone, at least one first power supply phase may be concurrent or combined with at least one second power supply phase. In other words, during the main heating stage of the first cooking zone, the first heating element and the second heating element may be powered simultaneously and / or at full power. This is because the second heating elements are not powered during the main heating stage of the first cooking zone.

[0019] According to one embodiment, the apparatus may include temperature measuring means arranged to measure a temperature of the first cooking space and / or a temperature of the second cooking space, and the process may include at least one step of adjusting a supply power and / or a supply duration of the first heating means and / or the second heating means during the main heating step of the first cooking space and / or during the mixed heating step, as a function of a temperature of the first cooking space and / or a temperature of the second cooking space.

[0020] According to one embodiment, the apparatus may include means for measuring the cooking thickness of the first foods and / or the cooking thickness of the second foods, and the method may include at least one step in which processing means are arranged to adjust a supply power and / or a supply duration of the first heating means and / or the second heating means during the main heating step of the first cooking space and / or during the mixed heating step, as a function of the cooking thickness of the first foods and / or the cooking thickness of the second foods. Description of the figures

[0021] Other features and advantages of the present invention will become more apparent upon 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:

[0022] Fig. 1 represents a general perspective view of a food preparation device defining a grilling area and a cooking chamber;

[0023] Figure 2 represents a schematic cross-sectional view of the food preparation apparatus in Figure 1, intended to illustrate initial methods of heating systems intended to heat the grilling area and secondary heating systems intended to heat the cooking chamber;

[0024] [Fig. 3] represents a first example of controlling the first heating means and the second heating means during a cooking process according to the invention;

[0025] Figure 4 represents a second example of controlling the first heating means and the second heating means during a cooking process according to the invention.

[0026] Detailed description of implementation method(s)

[0027] Figure 1 shows a general perspective view of a food preparation appliance comprising: - a first structure 10 forming a base with feet 11, - a second structure 20 forming a lid for the food preparation appliance and movable relative to the first structure 10 between a cooking position (figure 1) and an opening position (as shown by the arrow in figure 1), - a hinge C forming a joint to allow rotation about axis Ax between the first structure 10 and the second structure 20, - a handle 21 attached to the second structure 20 for opening and closing the lid formed by the second structure, - a human-machine interface 30 designed to control the food preparation appliance, including for example a screen and control buttons and arranged on the front of the food preparation appliance, - a first cooking space, here a grilling space EG, defined between the first structure 10 and the second structure 20 in the cooking position of figure 1, and arranged to receive the first foods to be grilled such as a piece of meat, - a second cooking area, here a cooking chamber EC formed by a drawer 12 sliding in the first structure 10, and arranged to receive second foods to be cooked such as a side dish to the first foods (vegetables, a gratin, potatoes...) - a juice tray formed in this example by a side drawer 13 arranged under the wire mesh space EG.

[0028] The food preparation appliance shown in Figure 1 is designed to simultaneously heat and / or cook first foods in the grilling compartment EG and second foods in the cooking chamber EC. A single appliance can therefore be used to prepare a complete meal (grilled meat and its side dish), simplifying the user's task by requiring only one appliance. It should also be noted that the grilling compartment EG and the cooking chamber EC are stacked one above the other, resulting in a compact design and easy access to both from the same front panel of the food preparation appliance. However, other configurations are possible with the grilling compartment EG and the cooking chamber EC offset or reversed compared to the design shown in Figure 1.

[0029] The grilling space EG is defined between the first structure 10 and the second structure 20. As shown in Figure 1, simply opening the lid (the second structure 20) provides access to the grilling space EG, where the first food items to be cooked can be placed. The food preparation device in Figure 1 includes a hinge C to allow rotation between the first structure 10 and the second structure 20, but any other type of kinematics (translation, a combination of rotation and translation, movement, etc.) can be implemented using slides, connecting rods, or articulated levers.

[0030] The food preparation appliance includes a side drawer 13 located under the grilling compartment EG to collect cooking juices. Typically, the side drawer 13 is positioned under a cooking plate in the grilling compartment EG, opposite a drain hole that allows cooking juices from the grill to flow into the side drawer 13. Alternatively, a drip tray can be provided in the drawer 12 of the cooking compartment EC. placed under a juice drainage channel, which allows cooking juices from the grilling space EG to flow from a cooking plate in the grilling space EG to the retention tray in the drawer 12. The side drawer 13 can be located rather towards the rear of the food preparation appliance, as in Figure 1, or towards the front, i.e. just behind or below the human machine interface 30. This juice recovery drawer can even be provided at the front, above or next to the drawer 12 of the cooking chamber EC.

[0031] The cooking chamber EC is typically an enclosed space within the first structure 10. The drawer 12 (forming a cooking tray) allows for the rapid introduction of secondary foodstuffs for heating and / or cooking, similar to an oven. The drawer 12 is designed to slide, but other types of structures are possible, such as a vertical pivot with a drum-like opening / closing mechanism, a system combining translational and rotational movements, or even a first structure 10 made of several parts that opens like a wallet.

[0032] The food preparation appliance shown in Figure 1 typically includes an electronic control unit for its operation. The human-machine interface 30 allows the user to select a type of operation (the user can choose a recipe, a cooking method, a food type, etc.). Based on the user's selection of the first food items in the grilling chamber EG and the second food items in the cooking chamber EC, the control unit operates the food preparation appliance to perform the appropriate heating and / or cooking. The food preparation appliance may include means for measuring the temperature in the grilling chamber EG and / or in the cooking chamber EC to modulate the operation of the food preparation appliance.It is also possible to provide means of measuring the thickness to be cooked of the first foods in the EG grilling space in order to specifically modulate the heating and / or cooking.

[0033] Figure 2 shows a schematic cross-sectional view of a first implementation of the food preparation appliance of Figure 1. The first structure 10 comprises the drawer 12 located in the cooking chamber EC, and a first cooking plate 41 placed above the cooking chamber EC, to define a lower face of the grilling space EG. The second structure 20 comprises a second cooking plate 42 to define an upper face of the grilling space EG.

[0034] As explained above, the food preparation appliance is designed to heat and / or cook food. To this end, the food preparation appliance includes heating elements. Figure 2 shows an implementation, with the heating elements comprising: - First heating means comprising, in particular, a first heating element 51 arranged in the first structure 10 for heating and / or grilling the first food items received in the grilling area EG and for heating the second food items received in the cooking chamber EC, and comprising a second heating element 52, arranged in the second structure 20 for heating and / or grilling the first food items received in the grilling area EG. A first power relay may also be provided which can connect or disconnect the first heating element 51 from a power source. A second power relay may also be provided which can connect or disconnect the second heating element 52 from a power source.Alternatively, one (or two) power supply unit(s) can be provided to independently power the first heating element 51 and the second heating element 52 according to the principle of pulse width modulation. - Second heating means, including a base heating element 53, arranged under the cooking chamber EC to heat the second food items received in the cooking chamber EC. A third power relay may also be provided, which can connect or disconnect the base heating element 53 from a power source. Alternatively, a power supply unit may be provided to supply the base heating element 53 according to the principle of pulse width modulation.

[0035] In addition, the cooking chamber EC also benefits from the radiation of the heating element 51. This allows, when the heating elements 52 and 51 are fully activated during the marking phase (and therefore heating element 53 is off), a residual heat to be available to help maintain the temperature inside the cooking chamber EC.

[0036] Heating methods can include electric resistance heaters as shown here, but convection heating is also an option, which can be remote and / or include a heating fan. Radiant heating, such as infrared lamps, can also be used as an alternative or in addition to these.

[0037] It can be noted that the first heating element 51 is positioned in the first structure 10 between the grilling area EG and the cooking chamber EC, so that the first cooking plate 41 is heated by radiation / conduction or even convection to cook the first food items in the grilling area EG. As for the second heating element 52 located in the second structure 20, it is designed to heat and / or cook the first food items received in the grilling area EG. In summary, the first heating elements are dedicated to heating and / or cooking the first food items received in the first cooking area, the grilling area EG.

[0038] Regarding the base heating element 53 provided in the first structure 10 under the cooking chamber EC, it should be noted that it is intended to heat and / or cook the second food items received in the cooking chamber EC. In summary, the second heating elements are dedicated to heating and / or cooking the second food items received in the second cooking space, the cooking chamber EC.

[0039] The food preparation appliance, and in particular its control unit, can be designed to independently control the The components of the heating means, that is to say, the first heating element 51, the second heating element 52, and the base heating element 53, can be controlled independently to implement common or separate heating phases for each heating element. These common or separate heating phases can be implemented according to the cooking program, the recipe, or the food selected by the user.

[0040] Specifically, the proposal is to modulate the power supply to the primary and secondary heating elements to offer the user more cooking options without exceeding the electrical capacity of the cooking appliance or the electrical network or installations. Furthermore, products exceeding a certain amperage require more expensive, higher-amperage-class electrical components.

[0041] In particular, it can be noted that the food preparation appliance has a maximum total power output of Pappmax. The first heating elements are designed to provide a first maximum heating power output of PIM, and the second heating elements are designed to provide a second maximum heating power output of P2M.

[0042] The maximum total power Pappmax should not be exceeded, but it may be necessary to provide high heating power occasionally in the first cooking space and / or in the second cooking space (for example to sear meat in the grilling space EG, or to gratin a dish in the cooking space EC).

[0043] Consequently, it can be predicted that the sum of the first maximum heating power PIM and the second maximum heating power P2M will exceed the total maximum power Pappmax. To avoid exceeding the total power, even temporarily, maximum Pappmax, the invention proposes a particular management of the electrical supply of the first heating means and the second heating means.

[0044] In detail, it is possible to alternate cooking stages or phases during which priority for feeding is given to one or the other of the first cooking space and the second cooking space.

[0045] Figure 3 illustrates a first example of controlling the first and second heating elements during a cooking process according to the invention. In this first example, Figure 3 shows three power supply curves. Starting from the bottom of Figure 3, the first curve represents the instantaneous second heating power P2 of the second heating elements, which can vary between 0 and the second maximum heating power P2M, for example, 800 W in this case. Starting from the bottom of Figure 3, the second curve represents the instantaneous first heating power Pi of the first heating elements, which can vary between 0 and the first maximum heating power PIM, for example, 2400 W in this case.Starting from the bottom of Figure 3, the third curve represents the predetermined general instantaneous heating power PTOT (sum of the first instantaneous heating power Pi and the second instantaneous heating power P2) which can vary between 0 and the maximum total heating power Pappmax of the food preparation appliance, for example 2400 W here.

[0046] It should be noted that the sum of the first maximum heating power PIM and the second maximum heating power P2M theoretically exceeds the total maximum heating power Pappmax of the food preparation appliance. Consequently, to cook, for example, a piece of meat in the grilling compartment EG and a gratin in the cooking compartment EC, several successive steps are recommended.

[0047] First, the user can be invited to place the gratin in the EC cooking chamber and start the first cooking stage with Cold start between TO and T1 (for example, 15 minutes). During this first cooking stage, the following can be planned: - to supply the first heating means with half of the first maximum heating power PIM, for example 1200 W (the first instantaneous heating power Pi can be modulated, for example, by using a rheostat, or by supplying only the first heating element 51 or only the second heating element 52, or by supplying the first heating element 51 and / or the second heating element 52 with pulse width modulation), - to supply the second heating means at the second maximum heating power P2M (800 W).

[0048] Consequently, during this first cooking stage T0-T1 (corresponding to a mixed heating stage T0-T1): - the temperature inside the EC cooking chamber can quickly reach, for example, a temperature between 180°C and 220°C for cooking the gratin, - the EG grilling space undergoes preheating, when empty, to reach, for example, a temperature between 150 °C and 210 °C, - the predetermined instantaneous general heating power PTOT is 2000 W and does not exceed the maximum total heating power Pappmax of the food preparation appliance of 2400 W.

[0049] At time T1, we can plan to move to a main heating stage T1-T2 of the first cooking space until time T2 (for example for about 10 minutes), consisting of supplying the first heating means with a first instantaneous heating power Pi, equal to or greater than 80% of the first maximum heating power PIM, and preferably without supplying the second heating means.

[0050] In the example shown, the first heating means are supplied with the first maximum heating power PIM, and the second heating means are not supplied.

[0051] Consequently, during this main heating stage (T1-T2) of the first cooking area: - the grilling space EG is heated at full load to reach, for example, a temperature greater than or equal to 240 °C, and then, for example a few minutes after T1, the user can be invited to place the piece of meat in the grilling space EG, which will cause it to be seared, - The temperature inside the EC cooking chamber can decrease slowly to reach, for example, a temperature between 80°C and 150°C to cook / keep warm the gratin, - the predetermined instantaneous general heating power PTOT is 2400 W equal to the maximum total heating power Pappmax of the food preparation appliance of 2400 W.

[0052] A few moments after placing the piece of meat in the grilling space EG, at time T2, the meat is seared, and we can switch to a mixed heating stage (T2-T3) during which we can plan: - to supply the first heating means with half of the first maximum heating power PIM, for example 1200 W (as between T0 and T1, we can for example modulate the first instantaneous heating power Pi by using a rheostat, or by supplying only the first heating element 51 or only the second heating element 52, or by supplying the first heating element 51 and / or the second heating element 52 with pulse width modulation), - to supply the second heating means at the second maximum heating power P2M (800 W).

[0053] Consequently, during this third cooking stage T2-T3 (corresponding to a second mixed heating stage T2-T3): - the temperature in the EC cooking chamber can again reach For example, quickly, a temperature between 180°C and 220°C is needed to finish cooking the gratin. - the EG grilling area can, for example, reach a cooking temperature for the piece of meat between 210°C and 180°C, - the predetermined instantaneous general heating power PTOT is 2000 W and does not exceed the maximum total heating power Pappmax of the food preparation appliance of 2400 W.

[0054] At time T3, the heating can be stopped, as the piece of meat is perfectly cooked (seared between T1 and T2, then cooked through between T2 and T3), and the gratin is also cooked. It should be noted that time T3 can be adjusted according to several parameters: the user can be asked what degree of doneness they desire (rare, medium, or well-done), and time T3 can also be adjusted (alternatively or in addition) using processing methods such as a controller or microcontroller and possibly a database, based on the thickness of the piece of meat (specified by the user or measured by an internal device of the food preparation appliance). The appliance is also capable of calculating the cooking times for each degree of doneness for a given food based on its thickness; the user simply removes the food when the desired degree of doneness is reached.

[0055] Figure 4 shows a second example of controlling the first and second heating elements during a cooking process according to the invention. In the example in Figure 3, it can be noted that the first and second heating elements are continuously supplied with a constant heating power over time throughout the cooking stages. It is possible to supply the first and second heating elements with a heating power that varies over time throughout the cooking stages. In particular, the example in Figure 4 shows that the first heating elements can be supplied with a square wave power signal (it is of course possible to consider to also supply the second heating means with a square wave power signal, or to simultaneously supply the first and second heating means with a square wave power signal).

[0056] In detail, starting from the bottom of Figure 4, the first curve represents the second instantaneous heating power P2 of the second heating elements, which can vary between 0 and the second maximum heating power P2M, for example 800 W here. Starting from the bottom of Figure 4, the second curve represents the supply power Ps2 of the second heating element 52, which can vary between 0 and its maximum heating power, for example 1200 W here. Starting from the bottom of Figure 4, the third curve represents the supply power P51 of the first heating element 51, which can vary between 0 and its maximum heating power, for example 1200 W here.Starting from the bottom of Figure 4, the fourth curve represents the first instantaneous heating power Pi of the first heating elements (this is the sum of the supply power P51 of the first heating element 51 and the supply power Ps2 of the second heating element 52), which can vary from 0 to the first maximum heating power PIM, 2400 W in this case. Also starting from the bottom of Figure 4, the fifth curve represents the predetermined overall instantaneous heating power PTOT (sum of the first instantaneous heating power Pi and the second instantaneous heating power P2), which can vary from 0 to the total maximum heating power Pappmax of the food preparation appliance, for example, 2400 W in this case.

[0057] The cooking process shown in Figure 4 can be applied to prepare the same dish as in Figure 3: a piece of meat can be cooked in the grilling area EG and a gratin in the cooking chamber EC. The fuel supply to the second heating element is identical to that shown in Figure 3 and will not be described again.

[0058] The difference compared to Figure 3 lies in the power supply to the first heating elements. Between times T0 and T1, and between times T2 and T3 (i.e., during the mixed heating stage T0-T1 or T2-T3), the first heating element 51 and the second heating element 52 can be alternately powered with non-overlapping square wave signals: when the first heating element 51 is powered, the lid heating element 52 is not. Thus, the first instantaneous heating power Pi does not exceed 1200 W during these mixed heating stages, and the predetermined overall instantaneous heating power PTOT is 2000 W and does not exceed the total maximum heating power Pappmax.Between T0 and T1, the grilling space EG is preheated in the same way as in Figure 3, just as between T2 and T3 the piece of meat is cooked through in the same way as in the cooking process of Figure 3.

[0059] Consequently, we can note the same points as those relating to figure 3: during the first cooking stage between T0 and T1 (corresponding to a mixed heating stage T0-T1): - the temperature inside the EC cooking chamber can quickly reach, for example, a temperature between 180°C and 220°C for cooking the gratin, - the EG grilling space undergoes preheating, when empty, to reach, for example, a temperature between 150 °C and 210 °C, - the predetermined instantaneous general heating power PTOT is 2000 W and does not exceed the maximum total heating power Pappmax of the food preparation appliance of 2400 W.

[0060] During the main heating stage T1-T2 of the first cooking space between T1 and T2: - The EG grilling space is heated at full load to reach, for example, a temperature greater than or equal to 240 °C, and then, For example, a few minutes after T1, invite the user to place the piece of meat in the grilling space EG, which will cause it to be marked. - The temperature inside the EC cooking chamber can decrease slowly to reach, for example, a temperature between 80°C and 150°C to cook / keep warm the gratin, - the predetermined instantaneous general heating power PTOT is 2400 W equal to the maximum total heating power Pappmax of the food preparation appliance of 2400 W.

[0061] During the third cooking stage T2-T3 between T2 and T3 (corresponding to a second mixed heating stage T2-T3): - the temperature inside the EC cooking chamber can quickly rise again, for example to a temperature between 180°C and 220°C to finish cooking the gratin, - the EG grilling area can, for example, reach a cooking temperature for the piece of meat between 210°C and 180°C, - the predetermined instantaneous general heating power PTOT is 2000 W and does not exceed the maximum total heating power Pappmax of the food preparation appliance of 2400 W.

[0062] Figure 4 shows that the first heating element 51 and the second heating element 52 are supplied with identical square wave signals (shifted to avoid overlap), but different or even variable frequencies can be used during these mixed heating stages. Sequences without power to the first heating elements can also be implemented, or the first heating element 51 and / or the second heating element 52 can be supplied with delays.

[0063] Between time T1 and time T2, the first heating element 51 and the second heating element 52 are continuously powered at full power, but it is perfectly possible to provide a power supply with overlapping, partially overlapping, or non-overlapping square wave signals, by for example for a certain time (for example in a cooking program dedicated to meat requiring less heat, such as minced steak or fish).

[0064] It is possible to plan to start the supply of the first means of heating after time T0, to initiate the preheating shortly before time T1, if for example the dish in the cooking chamber requires a fairly long cooking time.

[0065] Figure 4 shows square wave power supply signals, but all sorts of waveforms are possible, including sinusoidal waveforms. The power level can be adjusted by changing the frequency or the shape of the power supply signal, as can be done, for example, using pulse-width modulation.

[0066] Figure 2 shows that the first heating element 51 and the second heating element 52 are each formed by an electrical resistance, which heats the grilling space on both sides. It can be noted that it is possible for the first and / or second heating element to consist of at least two secondary resistances.

[0067] The simplest implementation would consist of providing that the first heating element 51 includes two first secondary resistances under the first cooking plate 41 (one of 400 W and one of 700 W for example) and that the second heating element 52 includes two second secondary resistances in the cover 20 (one of 400 W and one of 700 W for example).

[0068] We can then plan to regulate the first instantaneous heating power Pi by selectively and / or independently supplying one or two of the first secondary resistances or the second secondary resistances.

[0069] For example, during the mixed heating stage T0-T1 or T2-T3, only the first and second 700 W secondary heating elements of the first heating element 51 and the second heating element 52 can be powered. Alternatively, only the first 700 W secondary heating element of the first heating element 51 and the second 400 W secondary heating element of the second heating element 52 can be powered. Alternatively still, only the first and second 400 W secondary heating elements of the first heating element 51 and the second heating element 52 can be powered. Thus, even with the second heating elements powered, the total maximum heating power Pappmax of the food preparation appliance is not exceeded.

[0070] During the main heating stage T1-T2 of the first cooking zone between T1 and T2, all the first secondary heating elements and all the second secondary heating elements can be powered. As above, the second heating elements are not powered during this stage.

[0071] The cycling models mentioned above have been described without reference to a regulation condition on a setpoint temperature in order to further illustrate these cycling models.

[0072] Of course, a temperature control condition can also be applied within each cycling pattern. Temperature control can depend on the cooking program selected by the user or by the appliance after the user has selected the food to be cooked. Hysteresis control can be applied. A correction for overshooting the setpoint temperature during the preheating phase can also be applied, notably through the use of a PID (proportional, integral, derivative) controller. Industrial application

[0073] A cooking process according to the present invention, a food preparation apparatus for its implementation, and the manufacture of such an apparatus, are capable of industrial application.

[0074] It will be understood that various modifications and / or improvements, obvious to those skilled in the art, can be made to the different embodiments of the invention described herein without departing from the scope of the invention. In particular, it may be noted that the first heating element 51 and / or the structure of the food preparation appliance are designed to primarily heat the first cooking plate 41, but also incidentally heat the cooking chamber EC.

Claims

CLAIMS

1. A method of cooking food implemented by a food preparation appliance, the food preparation appliance comprising: - a first cooking space designed to receive the first foods to be cooked, - first heating means designed to provide a first maximum heating power PIM and arranged to heat and / or cook at least the first food received in the first cooking space, - a second cooking space designed to receive second food to be cooked, - second heating means provided to provide a second maximum heating power P2M and arranged to heat and / or cook at least the second food received in the second cooking space, the cooking method comprising: - at least one main heating step (T1-T2) of the first cooking space, consisting of supplying the first heating means with one or more first instantaneous heating power(s) Pi, equal to or greater than 80% of the first maximum heating power PIM, and preferably without supplying the second heating means, and - at least one mixed heating step (T0-T1, T2-T3) consisting of: • to supply the first heating means with one or more first instantaneous heating power(s) Pi strictly lower than the first maximum heating power, and • to supply the second heating means with one or more second instantaneous heating power(s) P2 equal to or greater than 80% of the second maximum heating power P2M, wherein, at least during the mixed heating step (T0-T1, T2-T3), a sum of the first instantaneous heating power Pi and the second instantaneous heating power P2 is equal to a predetermined general instantaneous heating power PTOT and does not exceed a total maximum heating power Pappmax of the food preparation appliance, and the total maximum heating power Pappmax of the food preparation appliance is less than a sum of the first maximum heating power PIM and the second maximum heating power P2M.

2. A cooking method according to claim 1, comprising: - a preheating step of the food preparation appliance, corresponding to the mixed heating step (T0-T1, T2-T3), followed by - a prioritized cooking step of the first foods received in the first cooking space, corresponding to the main heating step (T1 -T2) of the first cooking space.

3. A cooking method according to claim 2, wherein the step of prioritizing cooking of the first foods is followed by: - a core cooking stage, corresponding to the mixed heating stage (T0-T1, T2-T3).

4. Cooking method according to one of claims 1 to 3, in which, during the main heating step (T1-T2) of the first cooking space, the first heating means are supplied with the first maximum heating power PIM, preferably equal to the total maximum heating power Pappmax of the food preparation appliance.

5. Cooking method according to one of claims 1 to 4, in which, during the main heating step (T1-T2) of the first cooking space, the second heating means are supplied with an electrical power less than or equal to 20% of the second maximum heating power P2M, and preferably the second heating means are not powered.

6. Cooking method according to one of claims 1 to 5, the food preparation appliance comprising control means, the first heating means comprising a first heating element (51) and a second heating element (52), the control means being arranged to control: - the first heating element (51) according to a first sequence alternating first power supply phases and first power supply cut-off phases, - the second heating element (52) according to a second sequence alternating second power supply phases and second power supply cut-off phases, in which during the mixed heating step (T0-T1, T2-T3), the first power supply phases are distinct and separated from the second power supply phases.

7. A cooking method according to claim 6, wherein during the mixed heating step (T0-T1, T2-T3), the first feeding phases take place during the second feeding cut-off phases and the first feeding cut-off phases take place during the second feeding phases.

8. Cooking method according to claim 6 or 7, wherein, during the main heating step (T1-T2) of the first cooking space, at least a first feeding phase is concomitant or cumulative with at least a second feeding phase.

9. A cooking method according to one of claims 1 to 8, the apparatus comprising temperature measuring means arranged to measure a temperature of the first cooking space and / or a temperature of the second cooking space, the method comprising at least one step of adjusting a supply power and / or a supply duration of the first heating means and / or the second heating means during the main heating step (T1-T2) of the first cooking space and / or during the mixed heating step (T0-T1, T2-T3), depending on a temperature of the first cooking space and / or a temperature of the second cooking space.

10. Cooking method according to one of claims 1 to 9, the apparatus comprising means for measuring a thickness to be cooked of the first foods and / or a thickness to be cooked of the second foods, the method comprising at least one step in which processing means are arranged to adjust a supply power and / or a supply duration of the first heating means and / or the second heating means during the main heating step (T1-T2) of the first cooking space and / or during the mixed heating step (T0-T1, T2-T3), as a function of a thickness to be cooked of the first foods and / or a thickness to be cooked of the second foods.

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