Method for cooking foodstuffs and corresponding apparatus

Abstract

A method for cooking foodstuffs (100) and a corresponding cooking apparatus (10, 110, 210) that implements said method are described, the method providing to position the foodstuffs (100) on a support (11) of a cooking apparatus (10, 110, 210), weigh the foodstuffs (100) by means of at least one weight sensor (15) to obtain a reference initial weight value (P0) and store the initial weight value (P0) in a memory unit (17). The method also provides to start a process of cooking said foodstuffs (100) by suitably adjusting the temperature of heating means (12) associated or cooperating with the support (11), and to monitor the weight of said foodstuffs (100) by means of said sensor (15) during cooking, obtaining a plurality of current weight values (Pi) which are compared with a target value (RL1, RL2,..., RLn) stored in the memory unit (17).

Description

[0001] “METHOD FOR COOKING FOODSTUFFS AND CORRESPONDING

[0002] APPARATUS”

[0003] FIELD OF THE INVENTION

[0004] The present invention concerns a method for cooking foodstuffs, specifically a method for cooking foodstuffs by means of a cooking apparatus in which the foodstuffs are placed resting on a cooking plate or grill. The present invention also concerns said cooking apparatus.

[0005] BACKGROUND OF THE INVENTION

[0006] Apparatuses for cooking foodstuffs in which the foodstuffs to be cooked are positioned in contact with a heat conducting plate, for example a grill or suchlike, so as to give the foodstuffs an external browning that allows to maintain a soft and juicy texture inside them, in particular in the case of meats, are known.

[0007] For example, cooking apparatuses are known, such as griddles, which comprise a lower plate on which the foodstuffs are placed resting and sometimes also an upper plate that can be disposed above the foodstuffs and preferably in contact therewith, so as to cook both sides of the foodstuffs simultaneously. The lower plate, or each of the plates, is provided with a heating element, generally an electrical resistance, which can be activated so as to heat the respective plate to the desired temperature.

[0008] One of the problems with cooking by using a plate or grill concerns determining the foodstuffs’ cooking status, which mainly concerns two different aspects. A first aspect is related to food safety, because if the foodstuff or part of it remains below a certain temperature, the foodstuff may not be safe from a bacteriological point of view, since most bacteria can only be eliminated at high temperatures, in particular above 60°C.

[0009] A second aspect is related to the foodstuffs’ cooking level because, while some foodstuffs categories have to necessarily be cooked with a certain cooking level, such as poultry for example, for other foodstuffs categories different cooking levels can be selected in relation to the tastes of a given consumer, for example rare, medium or well done.

[0010] Similar problems are also encountered when cooking foodstuffs using automatic cooking apparatuses such as air fryers or suchlike. Generally, the cooking status is checked visually, by looking at the color of the foodstuff, or by measuring its temperature, which can be done manually by means of a probe inserted in the foodstuff by a user.

[0011] However, these “manual” solutions are not very reliable, since a certain level of experience is required on the part of the user both to recognize, either visually or by touch, whether a foodstuff has an adequate cooking level, and also to correctly position the probe. To better be able to check the cooking level, a user often has to cut the foodstuffs; however, this operation causes the juices to come out and, if it is necessary to cook the foodstuffs for an additional amount of time because they are not sufficiently cooked, this can lead to overcooking or a gristly, chewy and unpleasant texture.

[0012] Some solutions are also known that provide to measure a thickness of the foodstuffs inside a two-plate griddle, and determine the amount of time required to cook the foodstuffs with a certain cooking level on the basis of the thickness measured.

[0013] These known solutions, however, are applicable only in two-plate cooking apparatuses and not in single-plate ones.

[0014] Other known solutions provide to determine the cooking time required to cook the foodstuffs on the basis of a quantity of the foodstuffs to be cooked, estimated on the basis of the temperature of the plates and of reference tables in which respective target temperature values to be reached inside the foodstuffs for each cooking level are stored.

[0015] These solutions do not guarantee an optimal cooking level will be reached, since the amount of time determined is based on an estimate of the internal temperature of the foodstuffs, based on the detection of a temperature of the plates.

[0016] ES2945488A1 concerns a method for cooking foodstuffs by means of a cooking apparatus comprising a cooking plate on which the foodstuffs to be cooked are positioned, wherein the method provides to determine the internal temperature of the foodstuffs and then the respective cooking level on the basis of the percentage value of the decrease in weight of the foodstuffs obtained by means of measurements, which is compared with known weight loss percentage values. In ES2945488A1 it is provided that the user can manually enter information about the type of foodstuffs to be cooked, therefore this solution does not guarantee a correct and optimal cooking is always achieved, since any incorrect information would compromise the final result.

[0017] EP4212832A1 concerns a cooking apparatus, in particular an oven or air fryer, which provides to detect a weight of the foodstuffs during the cooking process and adjust the temperature and / or air speed accordingly, or estimate a cooking time for the foodstuffs. EP4212832 Al does not provide any indication on the type of foodstuffs to be cooked.

[0018] US2021 / 033783A1 discloses a cooking apparatus for starch-based foodstuffs, in particular potatoes, which provides to detect the weight of the foodstuffs during the cooking process and adjust the temperature of the air inside the cooking chamber so as to improve the foodstuffs’ digestibility.

[0019] There is therefore the need to perfect an apparatus for cooking foodstuffs, and to develop a perfected cooking method, which can overcome at least one of the disadvantages of the state of the art.

[0020] One purpose of the present invention is to provide a method for cooking foodstuffs that is reliable and can be implemented in different cooking apparatuses in order to cook foodstuffs in an autonomous manner, with the desired cooking level.

[0021] Another purpose of the present invention is to provide a cooking method and a corresponding cooking apparatus that allow to achieve a specific cooking level on each occasion, efficiently and without requiring specific skills on behalf of a user.

[0022] Another purpose of the present invention is to provide a cooking apparatus that is easy for a user to use.

[0023] Another purpose of the present invention is to provide a cooking apparatus and develop a cooking method that do not require visual inspections or internal temperature measurements of the foodstuffs.

[0024] Another purpose of the present invention is to provide a cooking apparatus and develop a cooking method that allow to achieve the optimal cooking level for specific foodstuffs on each occasion.

[0025] Another purpose of the invention is to provide a cooking apparatus and develop a cooking method that are efficient and reliable, and allow to achieve repeatable final results.

[0026] The Applicant has devised, tested and embodied the present invention to overcome the shortcomings of the state of the art and to obtain these and other purposes and advantages.

[0027] SUMMARY OF THE INVENTION

[0028] The present invention is set forth and characterized in the independent claim. The dependent claims describe other characteristics of the present invention or variants to the main inventive idea.

[0029] In accordance with the above purposes and to resolve the technical problem described above in a new and original way, also achieving considerable advantages compared to the state of the prior art, according to the present invention there is provided a method for cooking foodstuffs which provides to:

[0030] - position the foodstuffs to be cooked on a cooking support, which ca be pre-heated by means of selectively drivable heating means associated or cooperating with the cooking support;

[0031] - weigh the foodstuffs positioned on the cooking support to obtain a reference initial weight value and store it in a memory unit;

[0032] - start a process of cooking the foodstuffs by suitably adjusting the heating means;

[0033] - monitor the weight of the foodstuffs during the cooking process, obtaining a plurality of current weight values;

[0034] - calculate the value of a parameter correlated to a weight difference between a current weight value measured on each occasion and the reference initial weight value, and compare the value determined with a target value stored in the memory unit and corresponding to a specific cooking level for the foodstuffs; and

[0035] - if this comparison gives a positive outcome, activate signaling means to notify a user that the specific cooking level has been reached.

[0036] This cooking method is particularly advantageous since it requires the use of only one or more weight sensors, and it can be implemented in both single- or double-plate cooking apparatuses, and also in air fryers or similar cooking apparatuses.

[0037] It has been found that, although the time required for foodstuffs to reach a temperature suitable to guarantee they are safe in bacteriological terms is influenced by thickness, foodstuff category and weight, the loss of weight of the same foodstuffs is a parameter that is essentially independent of thickness, initial weight and cut of the meat, and instead depends on the type, or category, of the foodstuff. Weight substantially decreases in a progressive manner as the cooking of the foodstuffs gradually increases, therefore it is possible to define a one-to-one correlation between the decrease in weight, or possibly the cooking yield, and a given level of cooking of the foodstuffs, which is in turn correlated to a specific internal temperature of the foodstuff. In this way, it is not necessary to estimate a possible cooking time, and it is sufficient to continuously monitor the weight of the foodstuffs until it is identified that a desired cooking level has been reached, based on a parameter correlated to the difference in weight with respect to the initial value which is compared with one or more target parameters that each correspond to a given cooking level.

[0038] According to one aspect of the invention, in an initial step of the cooking process the method provides to determine a rate at which the weight of the foodstuffs decreases and compare it with respective reference rates stored in the memory unit, each corresponding to a foodstuffs category, in order to identify the category of the foodstuffs being cooked and to select the target value also as a function of the foodstuffs category identified.

[0039] Tests have in fact shown that the decrease in the foodstuffs’ weight as the cooking process progresses follows a substantially linear trend, the slope of which depends on the foodstuffs category.

[0040] Thanks to the automatic identification of the specific foodstuffs category on the basis of the weight detection in the initial step of the process, the invention allows to achieve a high level of control of the cooking level, which is optimized on each occasion for the specific foodstuffs without requiring any user intervention and thus reducing potential errors.

[0041] In accordance with one aspect of the present invention, the cooking method provides to weigh the foodstuffs in a substantially continuous manner during the cooking process and compare the value of the parameter with a plurality of target values, each corresponding to a different cooking level.

[0042] In accordance with another aspect of the invention, the parameter correlated to a weight difference is chosen from a cooking yield value or a weight loss value with respect to the reference initial weight value.

[0043] According to some embodiments, the value of the parameter considered is always calculated on the basis of the current weight value measured and the reference initial weight value.

[0044] According to one aspect of the present invention, the method provides to initially compare the value of the parameter calculated with a stored target value correlated to a first cooking level available and determine whether this cooking level has been reached.

[0045] If the comparison gives a positive outcome, the method provides to notify the user that the cooking level has been reached, while if the comparison gives a negative outcome, the method provides to continue to monitor the weight of the foodstuffs, re-calculate the new value of the parameter and repeat the comparison until the cooking level has been reached.

[0046] According to some embodiments, after the step of signaling the cooking level has been reached, the method provides to verify - on the basis of the detected weight - whether the user has removed the foodstuffs from the support. If they have, the method provides to continue the cooking process and repeat the steps of calculating the parameter and comparing it so as to determine whether another cooking level, that is, a higher cooking level, has been reached, notifying the user again.

[0047] This sequence of operations can be performed repeatedly until the foodstuffs are removed from the support or the last available cooking level has been reached. In this case, the cooking process is stopped, and the heating elements can be turned off.

[0048] According to possible variants, the method provides to receive, when the cooking apparatus is started or in correspondence with the positioning of the foodstuffs, an indication regarding the desired cooking level. In this case, the method can provide to notify the user only when the selected cooking level has been reached, without giving any warnings for lower cooking levels.

[0049] According to another aspect of the invention, a plurality of target values for each cooking level provided are stored in the memory unit, each associated with a type of foodstuffs, and the method provides to obtain an indication of the foodstuffs category so as to select the suitable target value.

[0050] According to some embodiments, an indication of the foodstuffs category can also be obtained by means of a user interface, in which the user can select or manually enter the category of foodstuffs to consider. The method can also provide to initially select a first target value on the basis of the indication of the category received through the user interface and, if the foodstuffs category identified does not correspond to the foodstuffs category received, select a new target value correlated to the identified category.

[0051] Depending on the types of foodstuffs, the method can also provide to give the user a time indication of an estimate of the cooking time, for information purposes, it being understood that the signal that a given cooking level has been reached is sent on the basis of the weight detection.

[0052] DESCRIPTION OF THE DRAWINGS

[0053] These and other aspects, characteristics and advantages of the present invention will become apparent from the following description of some embodiments, given as a non- restrictive example with reference to the attached drawings wherein:

[0054] - fig. 1 is a block diagram showing some steps of a method according to the invention;

[0055] - fig. 2 is a graph showing the trend over time of the temperature of the heating means and of the foodstuff, and of the electrical power supplied to the heating means;

[0056] - fig. 3 is a graph showing the trend over time of the decrease in the weight of two foodstuffs belonging to different categories;

[0057] - fig. 4 is a schematic view of a cooking apparatus according to the invention in accordance with a first embodiment;

[0058] - fig. 5 is a schematic view of a cooking apparatus according to the invention in accordance with one variant;

[0059] - fig. 6 is a schematic view of a cooking apparatus according to the invention in accordance with another variant;

[0060] - fig. 7 is a schematic view of a cooking apparatus according to the invention in accordance with a further variant.

[0061] We must clarify that the phraseology and terminology used in the present description, as well as the figures in the attached drawings also in relation as to how described, have the sole function of better illustrating and explaining the present invention, their purpose being to provide a non-limiting example of the invention itself, since the scope of protection is defined by the claims.

[0062] To facilitate comprehension, the same reference numbers have been used, where possible, to identify identical common elements in the drawings. It is understood that elements and characteristics of one embodiment can be conveniently combined or incorporated into other embodiments without further clarifications.

[0063] DESCRIPTION OF SOME EMBODIMENTS

[0064] We will now refer in detail to the possible embodiments of the invention, of which one or more examples are shown in the attached drawings purely by way of a non-limiting illustration, as is the case for the phraseology and terminology used.

[0065] A method for cooking foodstuffs 100 according to the present invention, schematically shown in fig. 1, can be implemented in a plurality of different types of cooking apparatuses 10, 1 10, 210, 310, of which some examples are shown in figs. 4-7.

[0066] For a clearer understanding of the cooking method according to the present invention, with particular reference to figs. 4-7, some embodiments of autonomous cooking apparatuses 10, 110, 210, 310 according to the present invention will first be described. The term “autonomous” describes an apparatus capable of cooking foodstuffs without the direct supervision of a user, or in any case without substantially requiring any manual interventions during the cooking phase, such as a griddle 10, 110, or an air fryer 210, or even an oven 310, for example of a static or preferably convection type.

[0067] With reference to fig. 4, a cooking apparatus 10 according to the present invention is a contact cooking apparatus and comprises a support 11 for the foodstuffs 100, which is associated or cooperates with heating means 12. In the case of the apparatus 10 of fig. 4, the support 11 can be defined by a lower plate 13a and the heating means 12 can comprise an electrical resistance 23.

[0068] The apparatus 10 comprises a weight sensor 15 configured to weigh at least the foodstuffs 100 disposed on the support 11. The weight sensor 15 can preferably be disposed below the support 1 1, for example inside a base body 16 of the apparatus 10, in a position suitable to detect its weight together with that of the foodstuffs 100 disposed thereon, or possibly even below the base body 16.

[0069] The weight sensor 15 can comprise one or more load cells or suchlike.

[0070] The apparatus 10 comprises a memory unit 17 in which at least a plurality of target values are stored, for a parameter correlated to a weight difference, each corresponding to a specific cooking level of the foodstuffs. The target values can for example comprise values relating to a cooking yield or a weight loss which correspond to a given cooking level LI, L2, Ln, etc., in which a first level LI corresponds to the minimum cooking level and Ln corresponds to the maximum cooking level.

[0071] For example, at least three levels LI, L2, L3 can be provided, respectively corresponding to a “rare”, “medium” or “well done” cooking level, in particular in the case of red meat, such as beef; it is however possible to provide a different number of levels, for example one, as in the case of poultry or other foodstuffs that have to be cooked in a specific way, or in general comprised between one and ten, such as two, four, five, six, seven, etc.

[0072] The apparatus 10 also comprises a user interface 18 provided with commands 19 for selecting one or more of either a cooking mode 19a, a cooking level 19b or a foodstuffs category 19c.

[0073] The user interface 18 can be provided with signaling means 20, for example of a visual type, able to provide the user with information on whether a specific cooking level has been reached. The signaling means 20 can comprise LEDs or other luminous elements with differentiated colors according to the cooking level to be indicated, or a screen 21 on which messages, icons or other can be displayed.

[0074] According to some embodiments, the signaling means 20 can also comprise a timer 22 configured to provide a user with information regarding the cooking time required and / or remaining in order to cook certain foodstuffs 100.

[0075] The apparatus 10 comprises a control and command unit 24 configured to receive the data detected by the weight sensor 15 and / or by the commands 19 provided on the user interface 18, process them on the basis of the data stored in the memory unit 17, as will be described below, and command the heating means 11 to suitably cook the foodstuffs 100.

[0076] With reference to fig. 5, one such cooking apparatus 110 is a double-plate contact cooking apparatus which comprises, in addition to the elements described with reference to fig. 4, which are indicated with the same reference numbers, an upper plate 14 hinged with respect to the lower plate 13 with a hinge 29 and rotatable with respect thereto. In this case, both plates 13, 14 can be provided with respective heating means 12, preferably able to be operated independently of each other. The upper plate 14 can rotate by 180° with respect to the lower plate 13, so as to define a second support for the foodstuffs. In this case, a weight sensor 25 can be provided also on the upper plate 14, positioned in such a way as to weigh the foodstuffs 100 disposed thereon when it is rotated by 180°. According to this variant, means for measuring the thickness of the foodstuffs 100 disposed between the two plates 13, 14 can be provided, for example connected or integrated in the hinge 29.

[0077] With reference to fig. 6, an autonomous cooking apparatus 210 according to the present invention substantially comprises the same elements described with reference to figs. 4 and 5, except for the plates 13, 14. This apparatus 210 comprises a containing body 226, which constitutes an external casing, having a housing compartment 227 and an internal container 228 that is extractable / insertable with respect to the housing compartment 227 (laterally or possibly from above), which defines both the support 1 1 for the foodstuffs 100 and also a cooking chamber. The heating means 12 in this case can comprise an electrical resistance 23 and a ventilation device 30 which are disposed above the container 228, and optionally also a resistance 223 associated with a bottom wall of the housing compartment 227. The weight sensor 15 can be positioned so as to directly weigh the container 228 or the apparatus 210.

[0078] With reference to fig. 7, this shows an autonomous cooking apparatus 310 in the form of an oven. This apparatus 310 comprises a containing body 326 that constitutes an external casing, having a housing compartment 327 closed by a door 329, which defines a cooking chamber. One or more supports 11 can be provided in the housing compartment 327, which are able to sustain containers containing the foodstuffs to be cooked or the simply the foodstuffs.

[0079] According to some embodiments, the supports 11 can in turn be sustained by respective support guides 330.

[0080] According to this embodiment, one or more weight sensors 15 can be provided, associated with the respective support guides 330, or possibly with the bottom wall 331. The heating means 12 in this case can comprise one or more electrical resistances 23, preferably disposed in correspondence with one or more of either the upper, lower or rear walls, and optionally also a ventilation device 30.

[0081] The cooking method according to the present invention will be described below, which provides to:

[0082] - position the foodstuffs 100 to be cooked on the cooking support 11 of a cooking apparatus 10, 110, 210, optionally pre-heated;

[0083] - weigh the foodstuffs 100 positioned on the support 11 by means of at least one weight sensor 15 to obtain a reference initial weight value P0 and store it in the memory unit 17 ;

[0084] - start a process of cooking the foodstuffs 100 by suitably adjusting heating means 12 associated or cooperating with the support 11 in order to heat and cook the foodstuffs 100 to the desired temperature;

[0085] - monitor the weight of the foodstuffs 100 during the cooking process, obtaining a plurality of current weight values Pi;

[0086] - calculate the value of a parameter V(Pi) correlated to a weight difference between a current weight value Pi measured on each occasion and the reference initial weight value P0, and compare the value V(Pi) determined with a target value RLi, chosen from RLI, RL2, ..., RLn, stored in the memory unit 17 and corresponding to a specific cooking level LI, L2 ..., Ln for the foodstuffs 100.

[0087] If the comparison gives a positive outcome, the method provides to activate the signaling means 20 to notify a user that the specific cooking level Li has been reached. The cooking level Li will correspond, on each occasion, to one of the cooking levels LI, L2, ..., Ln available.

[0088] With reference to fig. 1, upstream of positioning the foodstuffs 100 on the support 11, it can be provided to start the apparatus 10, 110, 210 and possibly a step of pre-heating the plates 13, 14 or the housing compartment 27, respectively, by activating the respective heating means 12.

[0089] The pre-heating step can be provided, for example, in the case of plate cooking apparatuses 10, 110 or also in the case of the autonomous cooking apparatus 210, 310, in particular when it is possible to select a plate cooking mode or it is preferable to introduce the foodstuffs into an already heated environment.

[0090] In this case, the foodstuffs 100 are weighed when the apparatus 10, 110, 210, 310 is already hot; alternatively, if the pre-heating step is not provided, the foodstuffs 100 are weighed when the apparatus 10, 110, 210, 310 is still cold.

[0091] In accordance with one aspect of the present invention, the cooking method provides to weigh the foodstuffs 100 substantially continuously during the entire cooking process and compare the value of the parameter V(Pi) calculated on each occasion with a plurality of target values, each corresponding to a different cooking level LI, L2, Ln. The parameter correlated to a weight difference is chosen between a cooking yield or weight loss value calculated with respect to the reference initial weight value P0.

[0092] According to some embodiments, the value of the parameter V(Pi) considered is always calculated on the basis of the value of the current weight Pi measured and the reference initial weight value P0.

[0093] According to some embodiments, the method provides to initially compare the value of the parameter V(Pi) calculated with a first target value RL1 stored, correlated to a first available cooking level LI, and determine whether this first cooking level LI has been reached.

[0094] If the comparison gives a positive outcome, the method provides to notify the user that this cooking level LI has been reached, while if the comparison gives a negative outcome, the method provides to continue to monitor the weight of the foodstuffs 100, recalculate the new value of the parameter V(Pi) and repeat the comparison until the first cooking level LI has been reached.

[0095] According to some embodiments, after the step of signaling that the first cooking level LI has been reached, the method provides to verify - always on the basis of the detected weight - whether the user has removed the foodstuffs 100 from the support 11. If not, the method provides to continue the cooking process and repeat the steps of measuring the current weight Pi, calculating the parameter V(Pi) and comparing it with the target values RL1, RL2, ..., RLn, in order to determine whether another cooking level L2, L3, ..., Ln has been reached, notifying the user again.

[0096] This sequence of operations can be performed repeatedly until the foodstuffs 100 are removed from the support 11 or the last available cooking level Ln has been reached. In this case, the cooking process is stopped, and the heating means 12 can be switched off.

[0097] According to some embodiments, the step of calculating the parameter V(Pi) correlated to the weight difference between the current weight value Pi and the initial weight value P0 provides to calculate the cooking yield Ri as a percentage value according to the following formula:

[0098] According to some variants, the step of calculating the parameter V(Pi) correlated to the weight difference between the current weight value Pi and the initial weight value P0 provides to calculate the weight loss Ci as a percentage value according to the following formula: 100

[0099] According to some embodiments, the detection of the current weight Pi and the calculation of the corresponding parameter V(Pi), in the form of cooking yield Ri, weight loss Ci or other, can be carried out at predefined, fixed or possibly variable intervals At, for example longer in an initial phase of the cooking process and denser when a certain cooking yield and / or weight loss value has / have been exceeded.

[0100] According to possible variants, the method provides to receive, when the cooking apparatus 10, 110, 210 is started or in correspondence with the positioning of the foodstuffs 100, an indication regarding the desired cooking level LI, L2, ..., Ln, for example by means of the special commands 19b provided on the interface 18. In this case, the method can provide to notify the user only when the selected cooking level LI, L2, ..., Ln has been reached, without giving any warnings for the cooking levels below it.

[0101] According to some embodiments, a plurality of target values RL1 , RL2, ..., RLn for each cooking level LI, L2, L3 provided are stored in the memory unit 17, each of which is correlated to a foodstuffs category 100.

[0102] The method according to the invention provides to obtain an indication of the foodstuffs category in order to select the suitable target value. By way of example, the foodstuffs categories can comprise generic categories, such as meat, fish, vegetables, bread / polenta, more specific categories, for example beef, veal, pork, poultry, fish, peppers, zucchini, etc., or even categories that, together with the type of animal / vegetable, also consider the cut, such as beef burgers, chicken burgers, chicken thighs, beef slices and suchlike.

[0103] In this case, the control and command unit 24 can adjust the heating means 12 in a differentiated manner as a function of the foodstuffs category be cooked, for example heating the support 11 or the housing compartment 27 more in the case of red meat and less in the case of fish or vegetables.

[0104] The heating means 12, and in particular the resistances 23, can be controlled by means of Relay or TRI AC, or other similar devices. Figs. 2 and 3 show the power trends of the heating means 12 over time.

[0105] According to one aspect of the invention, the method can provide, in an initial phase of the cooking process, to consider pairs of successive current weight values Pi, Pi+1 in order to calculate a weight decrease rate and to compare the calculated rate with respective reference rates VI, V2, ..., Vn, stored in the memory unit 17, each corresponding to a foodstuffs category, and on the basis of the comparison identify the foodstuffs category to be considered.

[0106] As can be seen in fig. 3, the trend of the weight decrease is substantially linear, and the slope varies as a function of the foodstuffs category. In fig. 3, the dashed line indicates the weight trend for four chicken burgers, while the solid line indicates the weight trend for four beef burgers, with substantially equal initial reference weight. Depending on the foodstuffs category, the method can also provide to give the user a time indication of an estimate of the cooking time, for information purposes, it being understood that the signal that a given cooking level LI, L2, ..., Ln has been reached is sent on the basis of the weight detection.

[0107] According to some embodiments, an indication of the foodstuffs category can also be obtained by means of the user interface 18, in which the user can manually select or enter the foodstuffs category to be considered, for example using the dedicated commands 19c.

[0108] According to one variant, in addition to what disclosed above, the method can provide to initially select a first target value RL1, RL2, ..., RLn on the basis of the indication of the category received through the user interface 18 and subsequently, in the event that the foodstuffs category identified on the basis of the weight decrease rate does not correspond to the foodstuffs category received, select a new target value RL1, RL2, ..., RLn, correlated to the correct category.

[0109] According to further embodiments, the method provides to consider, for each foodstuffs category and / or cooking level LI, L2, ..., Ln, a certain weight percentage correlated to the fat content normally present in the foodstuffs 100, for example also stored in the memory unit 17, and to exclude it from the calculation of the value of the parameter V(Pi). In particular, respective weight percentages correlated to the fat content for each foodstuffs category can be stored in the memory unit 17, and the control and command unit 24 can, on each occasion, select the one corresponding to the foodstuffs 100 being cooked.

[0110] According to one variant, respective weight percentages correlated to the fat content for each combination of foodstuffs category and cooking level can be stored in the memory unit 17.

[0111] In the event that the indication of the specific cooking level is not received from the start, but it is provided to generate signals once each cooking level has been reached, it can be provided to consider a different weight percentage correlated to the fats with each passage from one the cooking level to the next.

[0112] The weight percentage correlated to the fat that is suitable in relation to the type / category of foodstuff and the cooking level reached can be subtracted on each occasion from the value detected by the weight sensor 15, thus optimizing the determination of the cooking level, avoiding cases in which the foodstuffs 100 are cooked beyond the desired cooking level.

[0113] According to possible variants, at least in the plate-type apparatuses 10, 110, it is possible to provide a tray 31 to collect the fats and fluids that have come out of the foodstuffs 100, positioned in such a way that, during use, it rests directly on a surface, so that the content present therein is not weighed by the weight sensors 15, 25.

[0114] It is also clear that, although the present invention has been described with reference to some specific examples, a person of skill in the art will be able to achieve other equivalent forms of a cooking method and of a cooking apparatus 10, 110, 210, having the characteristics as set forth in the claims and hence all coming within the field of protection defined thereby.

[0115] In the following claims, the sole purpose of the references in brackets is to facilitate their reading and they must not be considered as restrictive factors with regard to the field of protection defined by the claims.

Claims

CLAIMS1. Method for cooking foodstuffs (100), which provides to:- position said foodstuffs (100) on a support (11) of a cooking apparatus (10, 110, 210, 310), possibly pre-heated to a desired temperature;- weigh said foodstuffs (100) by means of at least one weight sensor (15) to obtain a reference initial weight value (P0);- store said initial weight value (P0) in a memory unit (17);- start a process of cooking said foodstuffs (100) by suitably adjusting the temperature of heating means (12) associated or cooperating with said support (H);- monitor the weight of said foodstuffs (100) by means of said sensor (15) during cooking, obtaining a plurality of current weight values (Pi);- calculate a value (V(Pi)) of a parameter correlated to a weight difference between one said current weight value (Pi) and said initial weight value (P0), and compare said value (V(Pi)) with a target value (RL1 , RL2, ..., RLn) stored in said memory unit (17) and corresponding to a specific cooking level (LI, L2, Ln) for said foodstuffs (100); and- if said comparison gives a positive outcome, activate signaling means (20) to notify a user that said specific cooking level (LI, L2, Ln) has been reached, characterized in that it provides to determine a rate at which the weight of said foodstuffs (100) decreases in an initial step of said cooking process and compare it with respective reference rates stored in said memory unit (17), each corresponding to a foodstuffs category, in order to identify a category of said foodstuffs (100) being cooked and to select the target value (RL1, RL2, ..., RLn) to use for the comparison also as a function of said foodstuffs category identified.

2. Cooking method as in claim 1, characterized in that it provides to weigh said foodstuffs (100) in a substantially continuous manner during said cooking process and compare the value (V(Pi)) of said parameter with a plurality of target values (RL1 , RL2, ..., RLn), each corresponding to a different cooking level and to a foodstuffs category.

3. Cooking method as in claim 1 or 2, characterized in that said parameter correlated to a weight difference is a cooking yield (Ri) value with respect to said reference initial weight value (P0).

4. Cooking method as in claim 1 or 2, characterized in that said parameter correlated to a weight difference is a weight loss value (Ci) with respect to said reference initial weight value (P0).

5. Cooking method as in any claim from 1 to 4, characterized in that it provides to initially compare the value (V(Pi)) calculated with a first target value (RL1) correlated to a first cooking level (LI) available and determine whether that cooking level has been reached; if the comparison gives a positive outcome, it notifies the user by means of said signaling means (20), otherwise the cooking process continues, repeating the steps of monitoring the weight of said foodstuffs, calculating the new value (V(Pi)) and repeating the comparison until said cooking level (LI) has been reached.

6. Cooking method as in any claim hereinbefore, characterized in that after said step of signaling the cooking level (LI, L2, ..., Ln) has been reached, the method provides to verify - on the basis of the detected weight - whether said foodstuffs (100) have been removed from said support (11) and, if not, to continue the cooking process and repeat the steps of monitoring the weight, calculating the value (V(Pi)) and comparing it to determine whether another cooking level (L2, L3, ..., Ln) has been reached, and notifying the user again.

7. Cooking method as in claim 6, characterized in that, if it is verified that said foodstuffs (100) have not been removed from said support (11), said method provides to compare the value (V(Pi)) calculated with another target value (RL2, ..., RLn), correlated to a more advanced cooking level (L2, .. ., Ln) available, and determine whether this cooking level has been reached; if the comparison gives a positive outcome, it is provided to notify the user by means of said signaling means (20), otherwise the cooking process continues.

8. Cooking method as in any previous claim from 1 to 4, characterized in that it provides to receive, when said cooking apparatus (10, 110, 210, 310) is started or in correspondence with the positioning of said foodstuffs (100), an indication regarding a desired cooking level (LI, L2, ..., L3) and to notify the user only when said desired cooking level (LI, L2, ..., L3) has been reached, without giving any warnings for lower cooking levels.

9. Cooking method as in any claim hereinbefore, characterized in that a plurality of target values (RL1, RL2, ..., RLn) for each cooking level (LI, L2, ..., Ln)provided are stored in said memory unit (17), each associated with a foodstuffs category.

10. Cooking method as in claim 8 or 9, characterized in that the indication of said cooking level is obtained by means of commands (19b) provided on a user interface (18).

11. Method as in any claim hereinbefore, characterized in that, for each cooking level (LI, L2, ..., Ln) and foodstuffs category, respective weight percentages correlated to the quantity of fat normally present in said foodstuffs (100) are stored in said memory unit (17), and in that in order to calculate said value (V(Pi)) correlated to the difference between current weight (Pi) and final weight (P0), said method provides to exclude the weight percentage corresponding to said specific cooking level (LI, L2..., Ln) and said foodstuffs category identified.

12. Cooking method as in any claim from 1 to 10, characterized in that during the cooking process it provides to collect the fats and fluids that have come out of said foodstuffs (100) in a collection tray (31) resting on a surface, so that the contents present in said tray (31) are not weighed by said at least one weight sensor (15, 25).

13. Cooking method as in any claim hereinbefore, characterized in that it provides to receive an indication regarding said foodstuffs category through a user interface (18), initially select a first target value (RL1, RL2, ..., RLn) on the basis of the indication received and, if the foodstuffs category identified does not correspond to the foodstuffs category received, select a new target value (RL1, RL2, ..., RLn) correlated to said identified category.

14. Cooking apparatus (10, 110, 210, 310) for foodstuffs (100), comprising means (12) for heating said foodstuffs (100), at least one weight sensor (15, 25) configured to weigh at least said foodstuffs (100) which are disposed on a support (11), a memory unit (17) in which at least a plurality of target values (RL1, RL2, . .., RLn) are stored, each corresponding to a specific cooking level (LI, L2, ..., Ln) for said foodstuffs, a user interface (18) provided with selection commands (19) and signaling means (20), and a control and command unit (24), characterized in that said control and command unit (24) is operationally connected at least to said heating means (12), said weight sensor (15, 25), said memory unit (18), said userinterface (18) and said signaling means (20), and is configured to implement a cooking method as in any claim hereinbefore.

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