Steam insert, steam accessory set, and cooking appliance

Abstract

The present invention relates to a steam insert (2) for being inserted into a cooking appliance pan (4), comprising a base (6) which has a corrugated region (10) for supporting an item to be cooked, and a plurality of through-holes (16) for allowing the passage of rising steam from an evaporator (34), wherein the base (6) has a central region (18) free of through-holes (16) for shielding the evaporator (34). The invention also relates to a steam accessory set consisting of a cooking appliance pan (4) and such a steam insert (2), and to a cooking appliance comprising an evaporator (34) and such a steam accessory set.

Description

[0001] Steam insert, steam accessory set and cooking appliance

[0002] Description

[0003] Technical field

[0004] The present disclosure relates to a steam insert for insertion into a bowl-shaped cooking pan, a steam accessory set consisting of a bowl-shaped cooking pan and such a steam insert, and a cooking appliance with an evaporator and such a steam accessory set.

[0005] Known steam inserts are placed above an evaporator in a cooking appliance, such as an oven with a steam function or a steam drawer, for cooking with steam. Such steam inserts have a base with a typically corrugated area for supporting the food being cooked, as well as a plurality of preferably regularly arranged through-holes (in the corrugated area) for allowing rising steam from the evaporator to pass through. For example, EP 4 283 200 A1 discloses such a steam insert.

[0006] Furthermore, it is known from steam cooking applications to arrange two accessories one above the other at a suitable distance, one accessory being perforated and the other being solid. The solid accessory serves to collect condensate (dripping from the food and enriched with colorants, carbohydrates, and proteins) and is positioned below the perforated accessory. This allows the dripping condensate to be collected, preventing it from being returned to an evaporator tray and re-evaporated. However, this can lead to burn-on residue with small amounts of water. Moreover, such a solution requires a relatively large installation height to accommodate the two accessories and ensure sufficient steam circulation.

[0007] Furthermore, it is known from the grilling sector, as from EP 0 622 997 A1, to form a grease collection channel directly on the grill bars for the food to rest on, in order to collect dripping fat and facilitate cleaning. In steam cooking, however, the problem is that to achieve optimal steam cooking results, not only must a solution be provided for collecting condensate, especially that dripping from the food, but direct contact between the food and the water boiling in the evaporator must also be avoided. This presents significant challenges, particularly with a limited installation height for the cooking appliance, as a food support area cannot always be positioned sufficiently far from the evaporator.

[0008] The purpose of the present disclosure is therefore to reduce the disadvantages of the prior art and, in particular, to provide a steam insert, a steam accessory set consisting of a bowl-shaped cooking pan and a steam insert, and a cooking appliance with an evaporator and a steam accessory set, in which the steam insert can be designed to be space-saving and cost-effective, while at the same time ensuring a desired steam cooking result.

[0009] The problem is solved by a steam insert with the features of claim 1, and by a steam accessory set or a cooking device with the features of the dependent claims. Advantageous embodiments are the subject of the subclaims.

[0010] The problem is solved, in particular, by a steam insert for placement in a preferably substantially rectangular, bowl-shaped cooking pan. A cooking pan is understood to be, for example, a bowl such as a deep baking tray or a baking tray with raised edges, for example, 3 cm to 5 cm high. The steam insert has a base with a corrugated / undulating area for supporting the food being cooked. The corrugated area is formed, in particular, by (preferably regularly) alternating raised and recessed areas, i.e., ribs and grooves or crests and troughs. The raised and recessed areas can extend, in particular, in the width direction of the steam insert. In particular, the corrugated area is shaped in itself, i.e., the base has substantially the same thickness / strength within the corrugated area, or is formed, in particular, by deformation.Furthermore, the base has a multitude of (preferably regularly arranged) through-holes for the passage of rising steam from an evaporator. The steam inlet can be positioned, or is to be positioned, particularly above the evaporator. The through-holes are arranged, in particular, in the corrugated area. Preferably, the through-holes can be designed as elongated holes, extending, in particular, along the extent of the ridges and depressions. The through-holes can have a diameter and / or a width or depth of at least 3 millimeters to prevent clogging due to capillary action from dripping condensate.

[0011] According to the present disclosure, the base or the corrugated area of ​​the base has a preferably circular, central area free of through-holes for (direct) shielding of the evaporator. This means that the base within the corrugated / undulating area is closed / unperforated / without through-holes in a central region and has through-holes in a surrounding area (around the central area) or towards the outside. In particular, the through-holes can be arranged in a preferably regular pattern (or alternatively irregularly), wherein the pattern is interrupted by or recessed in the central area. The central area is, in particular, larger than a (minimum and / or maximum) distance between the through-holes, for example, (in diameter) 3 to 15 times the distance between the through-holes.

[0012] This has the advantage that the closed, perforation-free design of the central area ensures that the water boiling in the evaporator cannot come into contact with the food placed on the steam insert. At the same time, the perforations in the surrounding area ensure that the steam can flow to the food on the steam insert. Consequently, the steam insert can be positioned in close proximity to the evaporator, allowing for a space-optimized arrangement. This ensures the desired results, especially in low-profile cooking appliances such as steam drawers.

[0013] According to a preferred embodiment, the steam insert can have spacers arranged around its outer circumference for defined positioning within the cooking pan. This ensures a defined distance to the walls of the cooking pan, thereby guaranteeing, in particular, precise positioning of the central, closed area directly above the evaporator. Preferably, the steam insert can have two (identical) spacers on each side (i.e., on a front edge and a rear edge for positioning in the depth direction, and on the two side edges for positioning in the width direction). The spacers can, in particular, each form an outermost point / area of ​​the steam insert. For example, the spacers for positioning in the depth direction can be arranged in an edge region, such as an outer quarter.This has the advantage of ensuring geometric alignment with a temperature sensor, particularly in the area between the spacers. This guarantees a consistent temperature characteristic.

[0014] According to a preferred embodiment, the steam insert can have spacers on its underside to define a distance between the base and the cooking pan, or to allow it to be placed on the base of the cooking pan. The spacers can, in particular, be designed as downward-projecting spacer ribs extending from the base. This ensures a defined distance to a lid, the base of the cooking pan, and the evaporator. The design of the spacers on the steam insert allows the base of the cooking pan to be flat, which is advantageous for cleaning the cooking pan. The spacer ribs are, in particular, located laterally outside the corrugated area. Specifically, the spacer ribs can each form an outermost point / area of ​​the steam insert on its underside, i.e., extend further downward than the corrugated area.For example, the spacer ribs can extend lengthwise in the direction of depth, i.e., be oriented perpendicular to the extent of the ridges and depressions of the corrugated area. This ensures a secure footing.

[0015] According to a preferred embodiment, the steam insert can be symmetrically constructed. In particular, the steam insert can be symmetrical about a mirror axis in the depth direction, i.e., from front to back, and / or about a mirror axis in the width direction, i.e., from right to left. This has the advantage that a user does not have to pay attention to which side of the steam insert is the front side when inserting the steam, in order to position the central, closed area in the predefined location.

[0016] According to a preferred embodiment, the corrugated area can have an upwardly curved section (formed by the wave crests / raised sections / ribs) to create a support surface for the food being cooked. The reduced contact area with the food at the upwardly curved section allows steam to circulate around the food.

[0017] According to a preferred embodiment, the corrugated area can have a downwardly curved section (formed by the corrugations / depressions / grooves) for collecting condensate. Collecting the condensate in the downwardly curved section ensures that condensate that has dripped from the food being cooked does not evaporate again.

[0018] According to a further development of the preferred embodiment, the through-holes can be arranged in the upwardly curved area or in a transition area between the upwardly curved and downwardly curved areas. This means that the through-holes are specifically not arranged in the downwardly curved area. This ensures that the dripping condensate can be collected directly by the steam insert and does not enter the cooking pan located below or return to the evaporator.

[0019] According to a preferred embodiment, the base can have a condensate collection channel that at least partially, and preferably completely, surrounds the corrugated area. The downwardly curved area can, in particular, lead into the condensate collection channel. This has the advantage that a larger quantity of condensate can also be collected.

[0020] According to a preferred embodiment, the steam insert can be made of plastic. Due to its lower heat capacity compared to, for example, stainless steel, better heat distribution to the food being cooked can be ensured.

[0021] According to a preferred embodiment, the steam insert can have two laterally arranged handles. This allows the steam insert to be easily placed in and lifted out of the cooking pan.

[0022] According to a preferred embodiment, the steam insert can be essentially rectangular. This has the advantage that the available surface area within the cooking pan can be utilized as completely as possible.

[0023] Furthermore, the task is solved by a steam accessory set consisting of a preferably essentially rectangular, bowl-shaped cooking pan and a described steam insert.

[0024] According to a preferred embodiment, the steam insert can be positioned inside the cooking pan. This means that the steam insert has smaller external dimensions than an interior space defined by the walls of the cooking pan.

[0025] Furthermore, the task is solved by a cooking appliance with an evaporator and such a steam accessory set.

[0026] According to a preferred embodiment, the central area of ​​the steam insert can essentially correspond to the size (and / or shape) of the evaporator. This ensures that water boiling in the evaporator cannot come into contact with the food being cooked and that the smallest possible area of ​​the steam insert base is closed.

[0027] In other words, the present disclosure relates to a steaming accessory for steaming food, for example, in a steam drawer. The steaming accessory is suitable for installations with a low height, a large surface area, and an evaporator in the center. The steaming accessory allows steam to pass through from below, enabling it to condense evenly on the food and collecting the dripping condensate. Furthermore, the steaming accessory is made of a material with poor thermal conductivity, such as plastic instead of stainless steel. The area above the evaporator is enclosed to protect the food from boiling water. More precisely, the accessory is designed as a sheet or basket with grooves and holes. The holes are specifically elongated slots in the upward-curving grooves to allow the rising steam to pass through.The elongated holes have a minimum size, for example, 3 mm, to allow the rising steam to circulate around the food being cooked and to prevent capillary action from clogging the holes with dripping condensate. The grooves can also be curved downwards to collect the dripping condensate. Additionally, a larger collection channel can be formed at the edges to collect excess condensate. A solid, i.e., unperforated, surface the size of the evaporator above it prevents direct contact between the food and the water. Preferably, spacers can be integrated into the accessories to maintain a precise position and ensure consistent geometric distances, such as between the evaporator and accessories, walls and accessories, and accessories and lid. This also simplifies the geometry of the base, allowing for a completely flat surface.The accessories should ideally be symmetrically designed so that they are always correctly positioned, eliminating the need for a front or back. Furthermore, the temperature sensor and accessories can be geometrically matched to ensure consistent temperature characteristics. The accessories can also be made of plastic to provide better heat distribution to the food above the tray (due to plastic's lower heat capacity compared to stainless steel). This is because the amount of energy transferred from the water vapor into the accessories is significantly lower with plastic than with stainless steel, preventing a temperature hotspot above the evaporator, especially at temperatures below 100°C. This effect is more pronounced at lower set temperatures. Additionally, the temperature sensor should be positioned as unobstructed as possible and surrounded by steam. In particular, the accessories should not obstruct the temperature sensor and thus influence its temperature.

[0028] In summary, this accessory is designed to save space and money. It allows steam to circulate around the food from all sides, collects condensation in the grooves, and prevents the food from sitting in its own juices. A support rib on the underside of the accessory ensures precise placement on a cooking pan or universal pan, collects any dripping condensation after removal, and keeps the accessory securely in place. Furthermore, the accessory features defined gaps to the sides and bottom of the pan to guarantee consistent positioning. The closed center of the accessory prevents direct contact between the boiling water and the food.

[0029] Brief description of the characters

[0030] Figures 1 to 3 show a top view, a sectional view and a perspective view of a steaming accessory set with a cooking pan and a steam insert according to the present disclosure,

[0031] Fig. 4 shows a bottom view of the steam insert according to the present disclosure,

[0032] Fig. 5 shows a perspective sectional view of the steam accessory set and an evaporator, and

[0033] Fig. 6 shows a schematic representation of different embodiments of a corrugated area and an arrangement of through-holes of the steam insert. Figs. 1 to 3 show a steam insert 2 and a cooking pan 4 of a steaming accessory set according to the present disclosure. The steam insert 2 is for insertion into the cooking pan 4 and, in the illustration in Fig. 1, is positioned within the cooking pan 4 so that the cooking pan 4 completely surrounds the steam insert 2 on its circumference and base. The cooking pan 4 can also be referred to as a universal pan and is designed as a tray or a deeper baking tray or a baking tray with a raised rim, for example, with a 3 cm to 5 cm high rim. The tray or baking tray can preferably have a substantially rectangular shape.

[0034] The steaming accessory set is designed for use in a cooking appliance or forms part of a cooking appliance. Specifically, the cooking pan 4 is inserted into a lateral guide of the cooking appliance. Therefore, the direction in which a longer side of the steaming insert 2 or the cooking pan 4 extends is referred to as the width direction, and the direction in which a shorter side of the steaming insert 2 or the cooking pan 4 extends is referred to as the depth direction. A direction perpendicular to the width and depth directions is referred to as the height direction.

[0035] The steam insert 2 has a preferably substantially rectangular shape. The steam insert 2 has a base 6 and a circumferential rim 8 that completely surrounds the base.

[0036] The base 6 has a corrugated / undulating area 10 for supporting food being cooked. In the illustrated embodiment, the corrugated area 10 does not extend over the entire area of ​​the base 6, but is evenly spaced from the rim 8 in a central area of ​​the base 6. The corrugated area 10 is formed, in particular, by alternating raised sections / ribs / wave crests 12 and indentations / grooves / wave troughs 14. The raised sections 12 and the indentations 14 are preferably arranged alternately in a regular pattern. In particular, the raised sections 12 and the indentations 14 can each be approximately the same width. In the illustrated embodiment, the raised sections 12 and the indentations 14 extend along the width of the steam insert 2. That is, the raised sections 12 and the indentations 14 are arranged alternately in the depth direction.

[0037] An upwardly curved area of ​​the corrugated area 10, i.e., the ridges / ribs / wave crests 12, serve in particular to form a support surface for the food being cooked. A downwardly curved area of ​​the corrugated area 10, i.e., the depressions / grooves / wave troughs 14, serve in particular to collect condensation.

[0038] In particular, the corrugated area 10 is shaped in itself. This means that the base 6 has essentially the same thickness / strength (everywhere) in the corrugated area 10.

[0039] The base 6 has a plurality of through-holes 16 for allowing rising steam to pass through. The through-holes 16 are preferably arranged regularly, i.e., in a specific pattern. Alternatively, the through-holes 16 can also be arranged irregularly, although this is not shown. The through-holes 16 are particularly located in the corrugated area 10. Preferably, the through-holes 16 can be designed as elongated holes, extending in particular along the extent of the projections 12 and the depressions 14, or along the width direction of the steam inlet 2. The through-holes 16 have a minimum size, for example, a diameter and / or a width and / or depth of at least 3 millimeters.

[0040] The steam insert 2 can be positioned, or is to be positioned, particularly above an evaporator 34 of the cooking appliance (see Fig. 5).

[0041] The base 6 has a central area 18 free of through-holes 16 for (direct) shielding of the evaporator 34. This means that the base 6, or rather the corrugated area 10, is closed / unperforated / without the through-holes 16 in the central area 18, while the area 20 surrounding the central area 18 contains the through-holes 16. Thus, the arrangement of the through-holes 16 is interrupted by the central area 18. The central area 18 can preferably be circular. Furthermore, the central area 18 can be larger than a (minimum and / or maximum) distance between the through-holes 16, for example, 3 to 15 times larger (in diameter) than the distance between the through-holes 16.

[0042] In particular, the steam insert 2 has spacers 22 arranged around its outer circumference for defined positioning within the cooking pan 4. For example, the steam insert 2 has two spacers 22 on each side, i.e., on a front edge and a rear edge for positioning in the depth direction, and on the two side edges for positioning in the width direction. The spacers 22 are, for example, formed in the form of protrusions in the rim 8. In particular, the steam insert 2 has spacers 24 on its underside for defined spacing of the base 6 from the cooking pan 4 (see Fig. 4). The spacers 24 are, for example, formed in the form of spacer ribs projecting downwards from the base 6. The spacers 24 are, in particular, arranged laterally / in the width direction outside the corrugated area 10.For example, the spacers 24 can extend elongately in the depth direction, i.e. be oriented transversely to the extension of the protrusions 12 and the depressions 14 of the corrugated area 10.

[0043] The steam insert 2 is, in particular, symmetrically constructed. Specifically, the steam insert 2 can be symmetrical about a mirror axis in the depth direction, i.e., from front to back, and / or about a mirror axis in the width direction, i.e., from right to left.

[0044] Preferably, the base 6 can have a condensate collection channel 26 that surrounds the corrugated area 10 at least partially, preferably completely (see Fig. 1). The downwardly curved portion of the corrugated area 10, i.e., the depressions / grooves / troughs 14, can in particular open into the condensate collection channel 26.

[0045] Furthermore, the steam insert 2 can have two laterally arranged handles 28. The handles 28 can, in particular, project from the rim 8 in an L-shape (upwards and towards the center of the steam insert 2). This means that the steam insert 2, including the handles 28 (circumferentially), can be positioned inside the cooking pan 4. The steam insert 2 thus has smaller external dimensions than an interior space defined by the walls of the cooking pan 4. The handles 28 can be positioned completely within the cooking pan 4 or extend upwards beyond the cooking pan 4.

[0046] Preferably, the steam insert 2 can be made of plastic (or, in particular, not of stainless steel or a metal).

[0047] The cooking pan 4 can have a closed (i.e., unperforated) base 30. A central recess 32 (designed as a through-hole) can be formed in the base 30 of the cooking pan 4. The recess 32 is preferably substantially rectangular. Alternatively, the recess 32 can also be circular, although this is not shown. The recess 32 is, in particular, spaced evenly from the walls of the cooking pan 4. Fig. 5 shows the steaming accessory set and an evaporator 34 of the cooking appliance. The evaporator 34 is arranged centrally. The recess 32 is preferably positioned (directly) above the evaporator 34. The closed, central area 18 of the steam insert 2 is positioned (directly) above the evaporator 34. The size and / or shape of the central area 18 preferably corresponds to the evaporator 34.

[0048] Furthermore, the cooking appliance can have a temperature sensor 36. The temperature sensor 36 is arranged at a distance from the steam insert 2. The temperature sensor 36 extends particularly in the depth direction. The temperature sensor 36 can be arranged approximately in the middle in the width direction.

[0049] Preferably, the through-holes 16 can be arranged in the upwardly curved area of ​​the corrugated area 10, i.e., in the area of ​​the ridges / ribs / wave crests 12, or in a transition area between the upwardly curved area and the downwardly curved area of ​​the corrugated area 10. This means that the through-holes 16 are specifically not arranged in the downwardly curved area of ​​the corrugated area 10, i.e., in the area of ​​the depressions / grooves / wave troughs 14. Different embodiments of the arrangement of the through-holes 16 are shown in Fig. 6. For example, steam D can rise upwards and condensate K can be collected.

Claims

Claims 1. Steam insert (2) for insertion into a preferably substantially rectangular, bowl-shaped cooking pan (4), with a base (6) which has a corrugated area (10) for supporting food being cooked and a plurality of preferably regularly arranged through-holes (16) for allowing rising steam from an evaporator (34) to pass through, characterized in that the base (6) has a preferably circular, central area (18) free of through-holes (16) for shielding the evaporator (34).

2. Steam insert (2) according to claim 1, characterized in that the steam insert (2) has circumferentially arranged spacers (22) for defined positioning within the cooking appliance pan (4).

3. Steam insert (2) according to claim 1 or 2, characterized in that the steam insert (2) has spacers (24) on its bottom side for defining the distance between the bottom (6) and the cooking pan (4).

4. Steam insert (2) according to one of claims 1 to 3, characterized in that the steam insert (2) is symmetrically constructed.

5. Steam insert (2) according to one of claims 1 to 4, characterized in that the corrugated area (10) has an upwardly curved area (12) to form a support surface for the food being cooked and a downwardly curved area (14) to collect condensate.

6. Steam insert (2) according to claim 5, characterized in that the through holes (16) are arranged in the upwardly curved area (12) or a transition area between the upwardly curved area (12) and the downwardly curved area (14).

7. Steam insert (2) according to one of claims 1 to 6, characterized in that the base (6) has a condensate collection channel (26) that surrounds the corrugated area (10) at least partially, preferably completely.

8. Steam insert (2) according to one of claims 1 to 7, characterized in that the steam insert (2) is made of plastic.

9. Steam accessory set comprising a preferably substantially rectangular, bowl-shaped cooking pan (4) and a steam insert (2) according to one of claims 1 to 8, wherein the steam insert (2) can be positioned within the cooking pan (4).

10. Cooking appliance, comprising an evaporator (34) and a steam accessory set according to claim 9, wherein the central area (18) of the steam insert (2) substantially corresponds to the size of the evaporator (34).

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