Method for cooking and marking food with an electric cooking appliance, and cooking appliance for implementing said method.

Abstract

An electric cooking appliance (10) comprising a lower cooking plate (4) capable of receiving a food item (6), an upper cooking plate (3) capable of being moved relative to the lower cooking plate (4) between a cooking functional position (PF), in which the upper cooking plate (3) is in contact with one of the two faces of the food item (6) arranged between the cooking plates, and an open position (PO) in which the cooking plates are separated, a user interface and a control unit configured to control a first temperature regulation sequence of the lower heating element and / or the upper heating element, to maintain at least one of the cooking plates at a first set temperature during a cooking period, and to control a second regulation sequence to maintain the upper cooking plate (3) at a second set temperature, during a marking period.Figure 1.

Description

Title of the invention: Method for cooking and marking food with an electric cooking appliance, and cooking appliance for implementing said method.

[0001] The present invention relates to the general technical field of cooking appliances.

[0002] More particularly, the present invention relates to an electric cooking appliance as well as to a cooking method implemented by the electric cooking appliance.

[0003] Among the electric cooking appliances, we know in particular the double-sided grill, otherwise called a grill hook, which comprises lower and upper cooking plates between which are positioned one or more foods to be cooked in contact with them. The foods can be meat, fish, vegetables or other.

[0004] The cooking of these foods results from the exchange of calories between the plates and the food.

[0005] The regulation electronics make it possible to optimize this exchange, adapting it to the food for a better organoleptic result.

[0006] This type of cooking appliance is particularly popular for cooking red meat.

[0007] Thus, the user is guided through an interface for implementing the cooking process.

[0008] In particular, after a preheating step, the meat is brought into contact with the cooking plates and the cooking times for different cooking levels are then determined in particular as a function of the thickness of the meat to be cooked measured with a thickness sensor.

[0009] This cooking process is satisfactory in that it is quick to implement for very suitable results.

[0010] Nevertheless, it has been demonstrated that the best organoleptic results for cooking red meat are obtained from a low temperature cooking process, this process having the particularity of being relatively long in comparison to more conventional cooking.

[0011] For the implementation of such a low temperature cooking method, it is known to cook red meat in two phases, comprising: - a cooking phase at low temperature, for example around 55°C, for a long time, for example around 60 min; - a marking phase, for example less than 30 seconds, at high temperature temperature, for example around 250°C, to sear both sides of the meat.

[0012] However, the known method involves removing the food from the grill after the cooking phase and cleaning the cooking plates before starting the marking phase. Indeed, the juices remaining at the end of the low-temperature cooking phase, particularly on the lower cooking plate, would be carbonized by the high temperature of the plate required for the marking phase. These carbonized juices would harm the final appearance and taste of the meat and would also cause fumes when the plate heats up.

[0013] The fact of having to remove the meat from the grill and especially having to clean the cooking plates makes the process restrictive for the user. However, it is not possible to raise the temperature of the plates with the meat inside the grill. Indeed, due to the relatively long time required for this temperature rise, typically between 6 and 8 minutes, if the meat remains in contact with the plates during this time, it will inevitably reach a “well-cooked” cooking level with poor quality marking of the meat. Therefore, obtaining the cooking level chosen by the user and the best possible organoleptic qualities requires removing the meat from the grill while the temperature of the plates rises before the second marking phase.

[0014] The invention therefore aims to propose a solution to all or part of these drawbacks.

[0015] To this end, the present invention relates to an electric cooking appliance comprising:

[0016] - a lower part comprising:

[0017] - a lower cooking plate capable of receiving food, the food having a first side and a second side, the first side of the food being intended to be in contact with the lower cooking plate,

[0018] - a lower electric heating element capable of heating the cooking plate in lower,

[0019] - a temperature measuring element of the lower cooking plate,

[0020] - an upper part comprising:

[0021] - an upper cooking plate capable of being moved relative to the cooking plate lower cooking between an operational position in which the upper cooking plate is in contact with the second side of the food, and an open position in which the upper cooking plate is in a stable position and set back from the second side of the food;

[0022] - an upper electric heating element capable of heating the cooking plate above superior,

[0023] - a temperature measuring element of the upper cooking plate,

[0024] - a user interface arranged to instruct commands to the apparatus of cooking and receiving information for the user,

[0025] - a control unit connected to the user interface, to the measuring elements of temperature and electric heating elements, and configured to:

[0026] - order preheating of the cooking plates of the cooking appliance to a predetermined preheating temperature,

[0027] - control the user interface to send information to the user in relation to the end of a preheating period and indicating to him to introduce the food to be cooked between the two cooking plates,

[0028] - regulate the temperature of the cooking plates to a first temperature of instructions relating to the type of food to be cooked during a cooking period,

[0029] - control the user interface to send information to the user in relation to the end of the cooking period and instructing him to return the upper cooking plate to its open position,

[0030] - determine positioning information for the upper cooking plate in its open position,

[0031] - regulate the temperature of the upper cooking plate to a second temperature setpoint during a heating period, said second setpoint temperature being higher than the first setpoint temperature,

[0032] - control the user interface to send information to the user in relation to the end of the heating period of the upper plate, thus indicating to him to bring the upper cooking plate to its functional position to proceed with the marking of the second side of the food.

[0033] According to these provisions, only the upper cooking plate is used for marking the food at the second set temperature. Indeed, the upper cooking plate does not collect cooking juices and only contains residues due to contact with the food on its surface.

[0034] It is therefore not necessary to clean it, these residues being in negligible quantity and their possible carbonization during the rise in temperature towards the 2nd set temperature will not alter the taste and appearance of the meat during the marking phase.

[0035] After the cooking period, a movement of the upper cooking plate from its functional position to its open position can be carried out very simply by the user.

[0036] When the upper cooking plate is at the second set temperature, a movement of the upper cooking plate from the open position to the operational position can also be carried out very simply by the user.

[0037] The user interface may be a visual and / or audio interface comprising by example of indicator lights or a screen.

[0038] According to one embodiment, the invention comprises one or more of the following features, alone or in a technically acceptable combination.

[0039] According to one embodiment, the control unit is further configured to control the user interface to transmit information to the user in relation to the end of a first period of marking the second side of the food, thus indicating to the user to move the upper cooking plate to its open position, to turn the food over onto the lower cooking plate, and to move the upper cooking plate to its functional position to proceed with marking the first side of the food.

[0040] This arrangement makes it possible to inform the user of the optimal moment to interrupt the marking of the second side of the food, so as not to risk burning it while maintaining good organoleptic sensations.

[0041] In addition, after being notified by the user interface of the end of a first marking period, the user can lift the upper cooking plate to bring it to its open position, then turn the food over, so that the first side of the food is in contact with the lower cooking plate. The user can then place the upper cooking plate back into an operational position in contact with the second side of the food for the purpose of marking it.

[0042] According to one embodiment, the control unit is further configured to control the user interface to transmit information to the user relating to the end of a second marking period of the first face of the food.

[0043] This arrangement makes it possible to inform the user of the optimal moment to interrupt the marking of the first side of the food, so as not to risk burning it while maintaining good organoleptic sensations.

[0044] According to one embodiment, the electric cooking appliance further comprises a sensor for the distance between the upper cooking plate and the lower cooking plate, arranged to measure the thickness of the food when the upper cooking plate is in its operative position and to measure a distance between the lower cooking plate and the upper cooking plate when the upper cooking plate is in its open position.

[0045] This gap sensor can for example be arranged in the hinge connecting the upper part and the lower part of the cooking appliance.

[0046] According to one embodiment, the value of the first set temperature and / or the value of the second set temperature is determined as a function of the thickness of the food and / or the type of food.

[0047] In order to maintain a satisfactory marking appearance, it is possible to have a more pronounced marking for foods of greater thickness.

[0048] Red meat may also need to be more pronounced than white meat or vegetables.

[0049] In order to reduce cooking times, it is also possible to increase the cooking temperature at low temperature for foods with greater thickness.

[0050] According to one embodiment, the control unit is configured to determine the positioning information of the upper cooking plate in its open position by detecting a maximum value of spacing between the first cooking plate and the second cooking plate.

[0051] This arrangement makes it possible to simply detect the presence of the upper cooking plate in its open position.

[0052] According to one embodiment, the control unit is configured to determine information on the positioning of the upper cooking plate in its functional position by detecting a load applied to the upper cooking plate by the food to be cooked and to determine the information on the positioning of the upper cooking plate in its open position by non-detection of this load.

[0053] Indeed, the detection of the presence of the upper plate in its open position can result from the combination of a detection of a maximum value of spacing between the lower cooking plate and the upper cooking plate and a non-detection of load applied to the upper cooking plate.

[0054] According to one embodiment, the load applied to the upper cooking plate by the food to be cooked is determined from the temperature values measured by the temperature measuring element of the upper cooking plate.

[0055] Indeed, the contact of the food on the plate induces a drop in temperature of the cooking plate when the food comes into contact with the upper cooking plate. This drop in temperature can be detected by the temperature measuring element and the control unit can thus deduce a contact of the food on the upper cooking plate.

[0056] According to one embodiment, the upper cooking plate comprises a first part and a second part, the first part extending along a main plane substantially parallel to a main plane of the lower cooking plate when the upper cooking plate is in the functional cooking position, the second part being attached to at least one edge of the first part, the second part extending along at least one main plane substantially transverse to the main plane of the first part.

[0057] According to these arrangements, the first part of the upper cooking plate and the second part of the upper cooking plate form a cover which covers the lower cooking plate and the food, defining a volume inside which the food and the lower cooking plate are located.

[0058] According to these arrangements, a confined space is created for the food placed between the lower cooking plate, the first part of the upper cooking plate and the second part of the upper cooking plate.

[0059] These arrangements make it possible to generate an oven effect for low-temperature cooking. Indeed, given the low temperatures used, it is important to limit heat loss as much as possible. This also results in more even cooking of the food.

[0060] According to one embodiment, the second part extends substantially transversely from at least one edge of the first part over a distance of between 4 and 10 centimeters, preferably 5 centimeters.

[0061] According to one embodiment, the user interface comprises a low temperature cooking program.

[0062] According to one embodiment, the temperature measuring element of the lower cooking plate is a temperature probe with a negative temperature coefficient.

[0063] According to one embodiment, the temperature measuring element of the upper cooking plate is a temperature probe with a negative temperature coefficient.

[0064] According to one embodiment, in its open position the upper cooking plate forms an angle with the lower cooking plate substantially between 95 and 180 degrees, preferably equal to 100 degrees.

[0065] Thus, the cooking appliance can have a barbecue mode in which the upper cooking plate forms an angle substantially equal to 180° with the lower cooking plate but can also have an intermediate stable position corresponding to the open position of the upper cooking plate.

[0066] According to one embodiment, the lower electric heating element, respectively the upper electric heating element, comprises at least one electric switch capable of authorizing or interrupting the electrical supply of the lower electric heating element, respectively of the upper electric heating element, a regulation sequence comprising one or more switching sequence(s) of the at least one electric switch between closed switching states during activation times and open switching states during rest times.

[0067] According to one embodiment, the first set temperature, during the cooking period, is between 40 degrees Celsius and 60 degrees Celsius, preferably equal to 55 degrees Celsius.

[0068] Such a set temperature is suitable for optimal low temperature cooking of red meat.

[0069] According to one embodiment, the second set temperature, during the first and second marking periods, is between 200 degrees Celsius and 300 degrees Celsius, preferably equal to 250 degrees Celsius.

[0070] Such a set temperature is suitable for burning off residues on the upper cooking plate and suitable for efficient marking, particularly of red meat.

[0071] The present invention also relates to a method of cooking and marking a food with an electric cooking appliance comprising:

[0072] - a lower part comprising:

[0073] - a lower cooking plate capable of receiving food, the food having a first side and a second side, the first side of the food being intended to be in contact with the lower cooking plate,

[0074] - a lower electric heating element capable of heating the cooking plate in lower,

[0075] - a temperature measuring element of the lower cooking plate,

[0076] - an upper part comprising:

[0077] - an upper cooking plate capable of being moved relative to the cooking plate lower cooking between an operational position in which the upper cooking plate is in contact with the second side of the food, and an open position in which the upper cooking plate is in a stable position and set back from the second side of the food;

[0078] - an upper electric heating element capable of heating the cooking plate above superior,

[0079] - a temperature measuring element of the upper cooking plate,

[0080] - a user interface arranged to instruct commands to the apparatus of cooking and receiving information for the user,

[0081] - a control unit connected to the user interface, to the measuring elements of temperature and electric heating elements,

[0082] the method being executed in part by the control unit and comprising the following steps:

[0083] - select a low temperature cooking program on the user interface and a type of food to cook,

[0084] - preheat the cooking plates of the cooking appliance to a temperature of predetermined preheating,

[0085] - control the user interface to send information to the user in connection with the end of a preheating period,

[0086] - introduce the food to be cooked between the two cooking plates by bringing the plate upper cooking position from its open position to its functional cooking position,

[0087] - regulate the temperature of the cooking plates to a first temperature of instruction relating to the type of food to be cooked during a cooking period,

[0088] - control the user interface to transmit information to the user in relation to the end of the cooking period;

[0089] - move the upper cooking plate to its open position,

[0090] - determine positioning information for the upper cooking plate in its open position,

[0091] - regulate the temperature of the upper cooking plate to a second temperature setpoint during a heating period, said second setpoint temperature being higher than the first setpoint temperature,

[0092] - control the user interface to send information to the user in relation to the end of the heating period of the upper plate,

[0093] - move the upper cooking plate to its functional position and maintain in this functional position to proceed with marking the second side of the food.

[0094] According to these provisions, the user can implement a low-temperature cooking process allowing him to firstly cook the food at a low temperature, then secondly to mark the sides of the food in order to make it more appetizing.

[0095] The heating period of the upper cooking plate begins only after the upper cooking plate has been positioned in its open position.

[0096] Only the upper cooking plate is heated to the second set temperature for marking the food, without it being necessary to clean it beforehand because it collects little residue during the cooking phase.

[0097] According to one implementation, the method comprises one or more of the following features, alone or in combination.

[0098] According to one implementation of the method, the method further comprises a step consisting of controlling the user interface to transmit information to the user relating to the end of a first period of marking the second face of the food.

[0099] This arrangement makes it possible to inform the user of the optimal moment to interrupt the marking of the second side of the food, so as not to risk burning it while maintaining good organoleptic sensations.

[0100] According to one implementation of the method, the method further comprises the following steps:

[0101] - move the upper cooking plate to its open position,

[0102] - turn the food over on the lower cooking plate,

[0103] - move the upper cooking plate to its operational position for proceed to mark the first side of the food.

[0104] According to these provisions, the marking is carried out efficiently and successively on both sides of the food, the user only having to turn the food between the two marking periods.

[0105] After being notified by the user interface of the end of a first marking period, the user can lift the upper cooking plate to bring it to its open position, then turn the food over, so that the second side of the food is in contact with the lower cooking plate. The user can then place the upper cooking plate back into the operative position in contact with the first side of the food for the purpose of marking it.

[0106] According to these provisions, the marking is carried out efficiently and successively on both sides of the food.

[0107] According to one implementation of the method, the method further comprises a step consisting of controlling the user interface to transmit information to the user relating to the end of a second marking period of the first face of the food.

[0108] This arrangement makes it possible to inform the user of the optimal moment to interrupt the marking of the first side of the food, so as not to risk burning it while maintaining good organoleptic sensations.

[0109] According to one implementation, the first set temperature, during the cooking phase, is between 40 degrees Celsius and 60 degrees Celsius, preferably equal to 55 degrees Celsius.

[0110] According to these provisions, the cooking temperature is adapted to cooking at an optimal low temperature for organoleptic sensations.

[0111] According to one implementation, the second set temperature, during the marking period, is between 200 degrees Celsius and 300 degrees Celsius, preferably equal to 250 degrees Celsius.

[0112] Such a set temperature is suitable for burning off residues on the upper cooking plate and suitable for efficient marking, particularly of red meat.

[0113] According to these provisions, the marking temperature is adapted to efficient marking of food.

[0114] For a better understanding, an embodiment and / or implementation of the invention is described with reference to the attached drawings representing, as by way of non-limiting example, an embodiment or implementation respectively of a device and / or a method according to the invention. The same references in the drawings designate similar elements or elements whose functions are similar.

[0115] [Fig-1] is a simplified representation of a cooking appliance, according to one embodiment of the invention, with an upper cooking plate in the operational position.

[0116] [Fig.2] is a simplified representation of a cooking appliance, according to one embodiment of the invention, with an upper cooking plate in the open position.

[0117] [Fig.3] is a diagram of a sequence of steps of a method, according to an embodiment of an aspect of the invention.

[0118] As illustrated in [Fig. 1], in a simplified manner and by way of example, the invention relates to an electric cooking appliance 10 comprising a lower cooking plate 4, configured to receive a food 6, and an upper cooking plate 3, movable relative to the lower cooking plate 4.

[0119] The food 6 comprises a first face and a second face. The food is preferably red meat. The food may nevertheless be another meat, or a vegetable, for example.

[0120] The upper cooking plate 3 is thus able to be moved relative to the lower cooking plate 4 between: - a functional cooking position PF, shown schematically and by way of example in [Fig.l], in which the upper cooking plate 3 is in contact with one of the two faces of the food 6 placed on the lower cooking plate 4, another of the two faces of the food 6 being in contact with the lower cooking plate 4, and - an open position PO, in a clearance zone, shown schematically and by way of example in [Fig.2], in which the upper cooking plate 3 is separated from said one of the two faces of the food 6, the other of the two faces of the food 6 being in contact with the lower cooking plate 4.

[0121] The movement of the upper cooking plate 3 may for example be a rotational mobility around an axis contained in a plane parallel to a main extension of the upper cooking plate 3. For example also, lateral arms 1 may guide the movement of the upper cooking plate 3.

[0122] Thus, the cooking appliance 10 comprises:

[0123] - a power supply,

[0124] - a lower part comprising:

[0125] - the lower cooking plate 4,

[0126] - a lower electric heating element 5 capable of heating the cooking plate in lower 4,

[0127] - a temperature measuring element 7 of the lower cooking plate 4,

[0128] - an upper part comprising:

[0129] - the upper cooking plate 3;

[0130] - an upper electric heating element 2 capable of heating the cooking plate su superior 3,

[0131] - a temperature measuring element 8 of the upper cooking plate 3.

[0132] The movement of the upper cooking plate 3 relative to the lower cooking plate 4 causes and is associated with a similar movement of all the elements of the upper part relative to the elements of the lower part.

[0133] The cooking appliance also comprises a visual and / or audible user interface 12 comprising, for example, indicator lights or a screen 13, or even a speaker 15.

[0134] This interface may also include control buttons 14.

[0135] The cooking appliance 10 further comprises a control unit 18 capable of executing a cooking program 100 and controlling the user interface 12; the control unit 18 comprises, for example, a processor or a microcontroller and a memory containing the instructions for implementing the preheating and temperature regulation sequences 102, 105, 109, as well as the steps for controlling the user interface 12 and determining information, according to the diagram shown in [Fig. 3]. Thus, the control unit 18 is functionally connected to the user interface 12, to the temperature measuring elements 7, 8 and to the lower 5 and upper 2 heating elements.

[0136] The cooking method 100 implemented by the cooking appliance 10 is executed in part by the control unit 18 and comprises the following steps:

[0137] - select 101 on the user interface 12 a low temperature cooking program temperature and a type of food to be cooked,

[0138] - order a preheating 102 of the cooking plates 3, 4 of the appliance of cooking 10 at a predetermined preheating temperature,

[0139] - command 103 the user interface 12 to transmit information to the destination of the user in relation to the end of a preheating period,

[0140] - introduce 104 the food to be cooked between the two cooking plates 3, 4 by bringing back the upper cooking plate 3 from its open position PO to its functional cooking position PF,

[0141] - regulate 105 in temperature the cooking plates 3,4 to a first temperature instruction relating to the type of food to be cooked during a cooking period,

[0142] - command 106 the user interface 12 to transmit information to the destination of the user in relation to an end of the cooking period;

[0143] - move 107 the upper cooking plate 3 to its open position PO,

[0144] - determine 108 a positioning information of the cooking plate su upper 3 in its open position PO,

[0145] - regulate 109 in temperature the upper cooking plate 3 at a second tem set temperature during a heating period, said second set temperature being higher than the first set temperature,

[0146] - command 110 the user interface 12 to transmit information to the destination of the user in relation to the end of the heating period of the upper cooking plate 3,

[0147] - move 111 the upper cooking plate 3 to its functional position PF and keep it in this functional position PF to proceed with marking the second face of the food 6.

[0148] Thus, only the upper cooking plate 3 is used for marking the food 6 at the second set temperature. Indeed, the upper cooking plate 3 does not collect the cooking juices and only contains residues due to the contact of the food 6 on its surface.

[0149] It is therefore not necessary to clean it, as most of these residues are burned off when the temperature rises to the second set temperature.

[0150] After the cooking period, a movement of the upper cooking plate 3 from its functional position PF to its open position PO can be carried out very simply by the user.

[0151] When the upper cooking plate 3 is at the second set temperature, a movement of the upper cooking plate 3 from the open position PO to the functional position PF can also be carried out very simply by the user.

[0152] According to an exemplary embodiment, the control unit 18 is further configured to control the user interface 12 to transmit information to the user in relation to the end of a first period of marking the second face of the food, thus indicating to the user to move the upper cooking plate 3 to its open position PO, to turn the food 6 over onto the lower cooking plate 4, and to move the upper cooking plate 3 to its functional position PF to proceed with marking the first face of the food 6.

[0153] This arrangement makes it possible to inform the user of the optimal moment to interrupt the marking of the second side of the food, so as not to risk burning it while maintaining good organoleptic sensations.

[0154] In addition, after having been notified by the user interface 12 of the information of the end of a first marking period, the user can lift the cooking plate upper cooking plate 3 to bring it to its open position PO, then turn the food 6 over, so that the first side of the food is in contact with the lower cooking plate 4. The user can then place the upper cooking plate 3 again in the functional position PF in contact with the second side of the food 6 in order to mark it.

[0155] In particular, the control unit 18 is further configured to control the user interface 12 to transmit information to the user relating to the end of a second marking period of the first face of the food 6.

[0156] This thus makes it possible to inform the user of the optimal moment to interrupt the marking of the first face of the food 6, so as not to risk burning it while maintaining good organoleptic sensations.

[0157] Optionally, the electric cooking appliance further comprises a spacing sensor 19 of the upper cooking plate 3 relative to the lower cooking plate 4, arranged to measure the thickness of the food 6 when the upper cooking plate 3 is in its functional position PF and to measure a spacing between the lower cooking plate 4 and the upper cooking plate 3 when the upper cooking plate 3 is in its open position PO.

[0158] This gap sensor 19 can for example be arranged in a hinge connecting the upper part and the lower part of the cooking appliance, for example around the axis of rotation of the upper cooking plate 3 relative to the lower cooking plate 4.

[0159] According to an exemplary embodiment, the value of the first set temperature and / or the value of the second set temperature is determined as a function of the thickness of the food 6 and / or the type of food 6.

[0160] Thus, in order to maintain a satisfactory marking appearance, it is possible to have a more pronounced marking for foods of greater thickness.

[0161] Red meat may also need to be more pronounced than white meat or vegetables.

[0162] In order to reduce cooking times, it is also possible to increase the cooking temperature at low temperature for foods with greater thickness.

[0163] According to a particular exemplary embodiment, the control unit 18 is configured to determine the positioning information of the upper cooking plate 3 in its open position PO by detecting a maximum value of the spacing between the lower cooking plate 4 and the second upper cooking plate 3.

[0164] This arrangement makes it possible to simply detect the presence of the upper cooking plate 3 in its open position PO.

[0165] According to a more particular embodiment, the control unit is configured to determine information on the positioning of the upper cooking plate 3 in its functional position PF by detecting a load applied to the upper cooking plate 3 by the food 6 to be cooked and to determine the information on the positioning of the upper cooking plate 3 in its open position PO by non-detection of this load.

[0166] Indeed, the detection of the presence of the upper cooking plate 3 in its open position PO can result from the combination of a detection of a maximum value of spacing between the lower cooking plate 4 and the upper cooking plate 3 and a non-detection of load applied to the upper cooking plate 3.

[0167] Optionally, the load applied to the upper cooking plate 3 by the food 6 to be cooked is determined from the temperature values measured by the temperature measuring element 8 of the upper cooking plate 3.

[0168] Indeed, the contact of the food 6 on the plate 3 induces a drop in temperature of the cooking plate 3 during the contact of the food 6 on the upper cooking plate 6. This drop in temperature can be detected by the temperature measuring element 8 and the control unit 18 can thus deduce a contact of the food 6 on the upper cooking plate 3.

[0169] In particular, the upper cooking plate 3 may comprise a first part 3a and a second part 3b, the first part 3a extending along a main plane substantially parallel to a main plane of the lower cooking plate 4 when the upper cooking plate 3 is in the functional cooking position PF, the second part 3b being attached to at least one edge of the first part 3a, the second part 3b extending along at least one main plane substantially transverse to the main plane of the first part 3a.

[0170] Thus, the first part 3a of the upper cooking plate 3 and the second part 3b of the upper cooking plate 3 form a cover which covers the lower cooking plate 4 and the food 6, defining a volume inside which the food 6 and the lower cooking plate 4 are located.

[0171] Thus, a confined space is created for the food 6 placed between the lower cooking plate 4, the first part 3a of the upper cooking plate 3 and the second part 3b of the upper cooking plate 3.

[0172] These arrangements make it possible to generate an oven effect for low-temperature cooking. Indeed, given the low temperatures used, it is important to limit heat loss as much as possible. This also results in more uniform cooking of the food 6.

[0173] Advantageously, the second part 3b extends substantially transversely to start from at least one edge of the first part over a distance of between 4 and 10 centimeters, preferably 5 centimeters.

[0174] According to an exemplary embodiment, the user interface comprises a low temperature cooking program.

[0175] Optionally, the temperature measuring element 7 of the lower cooking plate 4 is a temperature probe with a negative temperature coefficient.

[0176] Optionally also, the temperature measuring element 8 of the upper cooking plate 3 is also a temperature probe with a negative temperature coefficient.

[0177] According to a particular embodiment, in its open position PO the upper cooking plate 3 forms an angle with the lower cooking plate 4 substantially between 95 and 180 degrees, preferably equal to 100 degrees.

[0178] Thus, the cooking appliance can have a barbecue mode in which the upper cooking plate 3 forms an angle substantially equal to 180° with the lower cooking plate 4 but can also have an intermediate stable position corresponding to the open position PO of the upper cooking plate 3.

[0179] According to a more particular embodiment, the lower electric heating element 5, respectively the upper electric heating element 2, comprises at least one electric switch capable of authorizing or interrupting the electrical supply of the lower electric heating element, respectively of the upper electric heating element, a regulation sequence comprising one or more switching sequence(s) of the at least one electric switch between closed switching states during activation times and open switching states during rest times.

[0180] The first set temperature, during the cooking period, is for example between 40 degrees Celsius and 60 degrees Celsius, preferably equal to 55 degrees Celsius.

[0181] Such a set temperature is suitable for optimal low temperature cooking for red meat.

[0182] The second set temperature, during the first and second marking periods, is for example between 200 degrees Celsius and 300 degrees Celsius, preferably equal to 250 degrees Celsius.

[0183] Such a set temperature is suitable for burning off residues on the upper cooking plate and suitable for efficient marking, particularly of red meat.

Claims

1. Claims Electric cooking appliance (10) comprising: - a lower part comprising: - a lower cooking plate (4) capable of receiving a food (6), the food (6) having a first face and a second face, the first face of the food (6) being intended to be in contact with the lower cooking plate (4), - a lower electric heating element (5) capable of heating the lower cooking plate (4), - a temperature measuring element (7) of the lower cooking plate (4), - an upper part comprising: - an upper cooking plate (3) capable of being moved relative to the lower cooking plate (4) between an operational position (PF) in which the upper cooking plate (3) is in contact with the second face of the food (6), and an open position (PO) in which the upper cooking plate (3) is in a stable position and set back from the second face of the food; - an upper electric heating element (2) capable of heating the upper cooking plate (3), - a temperature measuring element (8) of the upper cooking plate (3), - a user interface (12) arranged to instruct commands to the cooking appliance (10), provide information on a type of food to be cooked and receive information intended for the user, - a control unit (18) connected to the user interface (12), to the temperature measuring elements (7, 8) and to the electric heating elements, and configured to: - controlling (102) preheating of the cooking plates (3, 4) of the cooking appliance (10) to a predetermined preheating temperature, - controlling (103) the user interface (12) to transmit information to the user relating to the end of a preheating period and indicating to him to introduce the food (6) to be cooked between the two cooking plates (3, 4), - regulate (105) the temperature of the cooking plates (3, 4) to a first set temperature in relation to the type of food to be cooking during a cooking period, - controlling (106) the user interface (12) to transmit information to the user in relation to the end of the cooking period and indicating to return (107) the upper cooking plate (3) to its open position (PO), - determining (108) information on the positioning of the upper cooking plate (3) in its open position (PO), - regulating (109) the temperature of the upper cooking plate (3) to a second set temperature during a heating period, said second set temperature being higher than the first set temperature,- controlling (110) the user interface (12) to transmit information to the user relating to the end of the heating period of the upper cooking plate (3) thus indicating to him to bring (111) the upper cooking plate (3) to its functional position (PF) to proceed with the marking of the second face of the food (6).,

2. An electric cooking appliance (10) according to claim 1, wherein the control unit is further configured to control (112) the user interface (12) to transmit information to the user in relation to the end of a first period of marking the second face of the food (6) thus indicating to the user to move (113) the upper cooking plate (3) to its open position (PO), to turn over (114) the food onto the lower cooking plate (4), and to move (115) the upper cooking plate (3) to its operational position (PF) to proceed with marking the first face of the food (6).

3. An electric cooking appliance (10) according to claim 2, wherein the control unit (18) is further configured to control (116) the user interface (12) to transmit information to the user in relation to an end of a second marking period of the first face of the food (6).

4. Electric cooking appliance (10) according to one of claims 1 to 3, further comprising a gap sensor (19) of the upper cooking plate (3) relative to the lower cooking plate (4) arranged to measure the thickness of the food (6) when the upper cooking plate (3) is in its functional position (PF) and to measure a gap between the first cooking plate (4) and the second cooking plate (3) when the second cooking plate (3) is in its open position (PO).

5. An electric cooking appliance (10) according to claim 4, wherein the value of the first set temperature and / or the value of the second set temperature is determined as a function of the thickness of the food (6) and / or the type of food (6).

6. Electric cooking appliance (10) according to one of claims 4 or 5, wherein the control unit (18) is configured to determine the positioning information of the upper cooking plate (3) in its open position (PO) by detecting a maximum value of the distance between the first cooking plate (4) and the second cooking plate (3).

7. Electric cooking appliance (10) according to one of claims 1 to 6, in which the control unit (18) is configured to determine information on the positioning of the upper cooking plate (3) in its functional position (PF) by detecting a load applied to the upper cooking plate (3) by the food (6) to be cooked and to determine the information on the positioning of the upper cooking plate (3) in its open position (PO) by non-detection of the load.

8. An electric cooking appliance (10) according to claim 7, wherein the load applied to the upper cooking plate (3) by the food to be cooked is determined from the temperature values measured by the temperature measuring element (8) of the upper cooking plate (3).

9. Electric cooking appliance (10) according to one of claims 1 to 8, wherein the upper cooking plate (3) comprises a first part (3a) and a second part (3b), the first part (3a) extending along a main plane substantially parallel to a main plane of the lower cooking plate (4) when the upper cooking plate (3) is in the functional cooking position (PF), the second part (3b) being attached to at least one edge of the first part (3a), the second part (3b) extending along at least one main plane substantially transverse to the main plane of the first part (3a).

10. An electric cooking appliance (10) according to claim 9, wherein the second portion (3b) extends substantially transversely from at least one edge of the first portion (3a) over a distance of

11.

12. between 4 and 10 centimeters, preferably 5 centimeters. Electric cooking appliance (10) according to one of claims 1 to 10, wherein the user interface (12) comprises a low temperature cooking program. Method (100) for cooking and marking a food (6) with an electric cooking appliance (10) comprising: - a lower part comprising: - a lower cooking plate (4) capable of receiving a food (6), the food (6) having a first face and a second face, the first face of the food (6) being intended to be in contact with the lower cooking plate (4), - a lower electric heating element (5) capable of heating the lower cooking plate (4), - a temperature measuring element (7) of the lower cooking plate (4), - an upper part comprising: - an upper cooking plate (3) capable of being moved relative to the lower cooking plate (4) between an operational position (PF) in which the upper cooking plate (3) is in contact with the second face of the food (6), and an open position (PO) in which the upper cooking plate (3) is in a stable position and set back from the second face of the food; - an upper electric heating element (2) capable of heating the upper cooking plate (3), - a temperature measuring element (8) of the upper cooking plate (3), - a user interface (12) arranged to instruct commands to the cooking appliance (10) and receive information intended for the user, - a control unit (18) connected to the user interface (12), to the temperature measuring elements (7, 8) and to the electric heating elements, the method (100) being executed in part by the control unit (18) and comprising the following steps: - select (101) on the user interface (12) a low temperature cooking program and a type of food to cook, - order preheating (102) of the cooking plates (3, 4) of the cooking appliance (10) to a predetermined preheating temperature finished, - controlling (103) the user interface (12) to transmit information to the user relating to the end of a preheating period, - introduce (104) the food to be cooked between the two cooking plates (3, 4) by returning the upper cooking plate (3) from its open position (PO) to its functional cooking position (PF), - regulate (105) the temperature of the cooking plates (3, 4) to a first set temperature in relation to the type of food to be cooked during a cooking period, - controlling (106) the user interface (12) to transmit information to the user relating to the end of the cooking period; - move (107) the upper cooking plate (3) to its open position (PO), - determine (108) positioning information for the upper cooking plate (3) in its open position (PO), - regulating (109) the temperature of the upper cooking plate (3) to a second set temperature during a heating period, said second set temperature being higher than the first set temperature, - controlling (110) the user interface (12) to transmit information to the user relating to the end of the heating period of the upper cooking plate (3), - move (111) the upper cooking plate (3) to its functional position (PF) and maintain it in this functional position (PF) to proceed with marking the second side of the food (6).

13. Method (100) according to claim 12, further comprising a step of controlling (112) the user interface (12) to transmit information to the user in relation to an end of a first marking period of the second face of the food (6).

14. The method (100) of claim 12 or 13, further comprising the steps of: - move (113) the upper cooking plate (3) to its open position (PO), - turn over (114) the food on the lower cooking plate (4), - move (115) the upper cooking plate (3) to its position functional (PF) to mark the first side of the food (6).

15. Method (100) according to claim 14, further comprising a step of controlling (116) the user interface (12) to transmit information to the user in relation to an end of a second marking period of the first face of the food (6).

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