Cooking appliance

Abstract

A cooking system includes a cooking device, a temperature sensor, and a processor configured to estimate, before starting cooking and independent of a temperature measured by the temperature sensor, a first cooking duration to cook the food. The processor is further configured to iteratively estimate, during cooking of the food item and using the temperature sensor, a second cooking duration to cook the food item. A time remaining to completion of cooking of the food item is determined based on the first cooking duration and / or the second cooking duration. The cooking system further includes an output device communicatively coupled to the processor and configured to output a time indication based on the determined time remaining to completion of cooking of the food item.

Description

COOKING APPLIANCETECHNICAL FIELD

[0001] The present disclosure relates, generally, to a method of monitoring the cooking of a food item in a cooking device / appliance and / or to a cooking system or appliance, and more particularly relates to a method of estimating a time remaining for cooking the food item or to the provision of the estimated remaining cooking time or an estimated cooking end time to a user, either on the cooking appliance itself, or via the display of a portable electronic device such as a mobile telephone or tablet device.BACKGROUND INFORMATION

[0002] Existing cooking appliances, for example, ovens in conjunction with a temperature sensor / probe, may provide an approximate cooking time when the cooking of a given food is expected to be completed, so that the food item should be ready to eat or be ‘cooked’. These approximate cooking times can often be inaccurate, as the suggested cooking time typically depends on the size / weight of the food item being cooked and the temperature of the cooking surface or oven cavity. Therefore, there is a need for new methods, apparatus and systems that allow a person cooking a food item to know, more accurately, the remaining cooking time and / or the cooking completion time of a food item that is being cooked.SUMMARY OF DISCLOSURE

[0003] One aspect of this disclosure relates to a cooking system comprising a cooking device for cooking a food item. The cooking system further comprises at least one temperature sensor to measure the internal temperature of the food item during the cooking of the food item and a processor. The processor is configured to estimate, before a start of the cooking of the food item and independent of the internal temperature measured by the at least one temperature sensor, a first cooking duration to cook the food item. The processor is further configured to estimate iteratively, during the cooking of the food item and using the internal temperature measured by the at least one temperature sensor, a second cooking duration to cook the food item, and determine a time remaining to a completion of the cooking of the food item based on the first cooking duration and / or the second cooking duration. The cooking device also comprises an output device communicatively coupled to the processor and configured to output a time indication based on the determined time remaining to the completion of the cooking of the food item. For example, the output device could be a display mounted to the cookingappliance or could be a fixed or portable display hardwired or wirelessly-connected (such as the display of a portable electronic device) to the processor in the cooking appliance. Alternatively, the processor could be provided in a portable electronic device which wirelessly receives one or more parameter associated with the cooking of the food item from the cooking appliance and provides the time indication via an output device of the portable electronic device. Preferably, the processor determines the time remaining to the completion of the cooking of the food item during the cooking of the food item.

[0004] In some additional, alternative, or selectively cumulative embodiments, the processor is configured to estimate the first cooking duration independent of a rate of change of an internal temperature of the food item.

[0005] In some additional, alternative, or selectively cumulative embodiments, the processor is configured to estimate the second cooking duration based on a rate of change of the internal temperature of the food item during the cooking of the food item.

[0006] In some additional, alternative, or selectively cumulative embodiments, the processor is further configured to determine a first time duration by subtracting a time elapsed since the start of the cooking from the first cooking duration.

[0007] In some additional, alternative, or selectively cumulative embodiments, the time remaining to a completion of the cooking of the food item is determined based on a comparison of the first time duration and the second cooking duration.

[0008] In some additional, alternative, or selectively cumulative embodiments, the processor is further configured to determine the time remaining to the completion of the cooking of the food item as the first time duration when the first time duration is less than the second cooking duration.

[0009] In some additional, alternative, or selectively cumulative embodiments, the processor is configured to determine the time remaining to the completion of the cooking of the food item as the first time duration when an internal temperature of the food item is below a cutoff temperature.

[0010] In some additional, alternative, or selectively cumulative embodiments, the processor is further configured to determine the time remaining to the completion of the cooking of the food item as the second cooking duration when either,the first time duration is less than the second cooking duration and an internal temperature of the food item is above a cutoff temperature, orthe first time duration is greater than the second cooking duration and an internal temperature of the food item is above a first predetermined temperature limit.

[0011] In some additional, alternative, or selectively cumulative embodiments, the processor is within the cooking device, or the processor is within a portable electronic device.

[0012] In some additional, alternative, or selectively cumulative embodiments, either the processor is within the cooking device, and the output device comprises a display of the cooking device for displaying the time indication thereon, or the processor is within the cooking device and the output device comprises a wireless communications device of the cooking device for transmitting the time indication to a portable electronic device, or the cooking system further comprises a portable electronic device in which the processor is provided and the output device comprises a display of the portable electronic device for displaying the time indication thereon.

[0013] In some additional, alternative, or selectively cumulative embodiments, the first cooking duration estimate is calculated based on one or more of a value representative of a food type of the food item, a temperature that the food item should attain at completion of the cooking of the food item, a cooking temperature that will be used during cooking of the food item, a value indicating an oven cooking function that will be used to cook the food item, and a temperature offset value.

[0014] In accordance with another example embodiment, a method for monitoring the cooking of a food item in a cooking device with at least one temperature sensor for measuring an internal temperature of the food item includes estimating, using a processor, before a start of the cooking of the food item and independent of the internal temperature measured by the at least one temperature sensor, a first cooking duration to cook the food item. The processor is also used to estimate iteratively, during the cooking of the food item and using the internal temperature measured by the at least one temperature sensor, a second cooking duration to cook the food item. The method further includes determining, using the processor, the time remaining to completion of the cooking of the food item based on the first cooking duration and / or the second cooking duration, and outputting from the processor a time indication based on the determined time remaining to the completion of the cooking of the food item. For example, the time indication could be provided to the user via an output device such as a displaymounted to the cooking appliance, or a fixed or portable display hardwired or wirelessly-connected (such as the display of a portable electronic device) to the processor. Preferably, the processor determines the time remaining to the completion of the cooking of the food item during the cooking of the food item.

[0015] In some additional, alternative, or selectively cumulative embodiments, the processor is configured to estimate the first cooking duration independent of a rate of change of an internal temperature of the food item.

[0016] In some additional, alternative, or selectively cumulative embodiments, the processor is configured to estimate the second cooking duration based on a rate of change of the internal temperature of the food item during the cooking of the food item.

[0017] In some additional, alternative, or selectively cumulative embodiments, the method further comprises determining, by the processor, a first time duration by subtracting a time elapsed since the start of the cooking from the first cooking duration.

[0018] In some additional, alternative, or selectively cumulative embodiments, the time remaining to a completion of the cooking of the food item is determined based on a comparison of the first time duration and the second cooking duration.

[0019] In some additional, alternative, or selectively cumulative embodiments, the method further comprises determining, by the processor, the time remaining to the completion of the cooking of the food item as the first time duration when the first time duration is less than the second cooking duration.

[0020] In some additional, alternative, or selectively cumulative embodiments, the method further comprises determining, by the processor, the time remaining to the completion of the cooking of the food item as the first time duration when an internal temperature of the food item, measured by the at least one temperature sensor during cooking, is below a cutoff temperature.

[0021] In some additional, alternative, or selectively cumulative embodiments, the method further comprises determining, by the processor, the time remaining to the completion of the cooking of the food item as the second cooking duration when either,the first time duration is less than the second cooking duration and an internal temperature of the food item, measured by the at least one temperature sensor during cooking, is above a cutoff temperature, orthe first time duration is greater than the second cooking duration and an internal temperature of the food item, measured by the at least one temperature sensor during cooking, is above a first predetermined temperature limit.

[0022] In some additional, alternative, or selectively cumulative embodiments, the method further comprises providing the processor within the cooking device, or within a portable electronic device.

[0023] In some additional, alternative, or selectively cumulative embodiments, the method further comprises providing the processor within the cooking device, and providing the output device as a display of the cooking device for displaying the time indication thereon, or providing the processor within the cooking device and providing the output device as a wireless communications device of the cooking device for transmitting the time indication to a portable electronic device, or providing a portable electronic device in which the processor is provided and the output device is a display of the portable electronic device for displaying the time indication thereon.

[0024] In some additional, alternative, or selectively cumulative embodiments, the first cooking duration estimate is calculated based on one or more of a value representative of a food type of the food item, a temperature that the food item should attain at completion of the cooking of the food item, a cooking temperature that will be used during cooking of the food item, a value indicating an oven cooking function that will be used to cook the food item, and a temperature offset value.

[0025] Additional aspects and advantages will be apparent from the following detailed description of example embodiments, which proceeds with reference to the accompanying drawings.BRIEF DESCRIPTION OF THE DRAWINGS

[0026] FIG. 1 illustrates a schematic view of a cooking appliance to cook a food item, in accordance with an embodiment of the disclosure; and

[0027] FIG. 2 illustrates a block diagram depicting various steps performed by the cooking appliance for determining and displaying a time remaining to completion of the cooking of the food item, in accordance with an embodiment of the disclosure.DETAILED DESCRIPTION

[0028] Example embodiments are described below with reference to the accompanying drawings. Unless otherwise expressly stated in the drawings, the sizes, positions, etc., of components, features, elements, etc., as well as any distances therebetween, are not necessarily to scale, and may be disproportionate and / or exaggerated for clarity.

[0029] The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting. As used herein, the singular forms “a”, “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should be recognised that the terms “comprise”, “comprises”, and / or “comprising”, when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof. Unless otherwise specified, a range of values, when recited, includes both the upper and lower limits of the range, as well as any sub-ranges therebetween. Unless indicated otherwise, terms such as “first”, “second”, etc., are only used to distinguish one element from another. For example, one element could be termed a “first element” and similarly, another element could be termed a “second element”, or vice versa. The section headings used herein are for organisational purposes only and are not to be construed as limiting the subject matter described.

[0030] Unless indicated otherwise, the terms “about”, “thereabout”, “substantially”, etc. mean that amounts, sizes, formulations, parameters, and other quantities and characteristics are not and need not be exact, but may be approximate and / or larger or smaller, as desired, reflecting tolerances, conversion factors, rounding off, measurement error and the like, and other factors known to those of skill in the art.

[0031] Spatially relative terms, such as “right”, “left”, “below”, “beneath”, “lower”, “above”, and “upper”, and the like, may be used herein for ease of description to describe one element's or feature's relationship to another element or feature, as illustrated in the drawings. It should be recognised that the spatially relative terms are intended to encompass different orientations in addition to the orientation depicted in the figures. For example, if an object in the figures is turned over, elements described as “below” or “beneath” other elements or features would then be oriented “above” the other elements or features. Thus, the term “below” can, for example, encompass both an orientation of above and below. An object may be otherwise oriented (e.g., rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein may be interpreted accordingly.

[0032] Unless clearly indicated otherwise, all connections and all operative connections may be direct or indirect. Similarly, unless clearly indicated otherwise, all connections and all operative connections may be rigid or non-rigid.

[0033] Like numbers refer to like elements throughout. Thus, the same or similar numbers may be described with reference to other drawings even if they are neither mentioned nor described in the corresponding drawing. Also, even elements that are not denoted by reference numbers may be described with reference to other drawings.

[0034] Many different forms and embodiments are possible without deviating from the spirit and teachings of this disclosure and so this disclosure should not be construed as limited to the example embodiments set forth herein. Rather, these example embodiments are provided so that this disclosure will be thorough and complete, and will convey the scope of the disclosure to those skilled in the art.

[0035] Reference in this specification to “one embodiment” or “an embodiment” means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present disclosure. The occurrences of the phrase “in one embodiment” in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

[0036] Referring to FIG. 1, a schematic view of a cooking system, including a cooking appliance 100, according to an example embodiment of the disclosure is shown. The cooking appliance 100, for example, an oven 102, includes a housing 104 to receive a food item to be cooked, and a display 106 that displays a time remaining to a completion of cooking of the food item, subsequent to an initiation of a start of the cooking of a food item. Further, the cooking appliance 100 includes a controller 110 that controls a heating source (for example, a resistive heating element(s) or a magnetron) to regulate the cooking of the food item and determines the time remaining to the completion of the cooking of the food item. Moreover, the cooking appliance 100 includes a user interface 108 that facilitates a selection / input of one or more cooking parameters, for example, a cooking mode and / or a detail / description of the food item to be cooked by a user. In an embodiment, the user interface 108 may be a physical interface installed on the housing 104 of the cooking appliance 100. Alternatively, the user interface 108 may include a software application (potentially Web-based) adapted to be accessed via a stationary or portable electronic user device, for example, a smart phone, a tablet,a computer, etc., to input one or more cooking parameters that may be transmitted to controller 110 wirelessly (for example, via Wi-Fi or Bluetooth). User interface 108 and display 106 could be combined, for example into a touch-sensitive display. Moreover, the cooking appliance 100 includes at least one temperature sensor 112, for example, a temperature probe 112, adapted to be inserted inside the food item to be cooked to monitor / measure an internal temperature of the food item during cooking. Temperature probe 112 may include only one or several spacedapart temperature sensing elements, spaced along a length of the probe, which may be hardwired to the cooking appliance controller 110, or could be wirelessly connected thereto. The user interface 108, the display 106, and the temperature probe 112 are communicatively coupled to the controller 110 and provide input to the controller 110 for facilitating the cooking of the food item and enable the determination of the time remaining to completion of the cooking of the food item. Further, the controller 110 displays a time, via the display 106, to the user based on the determined time remaining to completion of the cooking of the food item.

[0037] As shown, the controller 110 includes a processor 130 to carry out / process various software instructions to control the cooking of the food item, as well as determination of the time remaining to completion of the cooking of the food item. Also, the processor 130 is configured to control a display of a time shown via the display 106 to the user based on the determined time remaining to the completion of cooking of the food item. It may be appreciated that the software instructions that are processed by the processor 130 may be stored in a memory 132 of the controller 110. Also, data regarding various cooking modes and / or a type or category of food items may be stored in the memory 132 and be adapted to be accessed by the user through the user interface 108. The memory 132 may be integrated into the controller 110, but those skilled in the art will understand that the memory 132 may be separate from the controller 110 but onboard the cooking appliance, and / or remote from the controller 110 and the cooking appliance 100, while still being associated with and accessible by the processor 130 to store information in and retrieve information from the memory 132 as necessary during the operation of the cooking appliance 100. Although the processor 130, such as a microprocessor, is contemplated, it is also possible and contemplated to instead or in addition use other electronic components such as a microcontroller, an application specific integrated circuit (ASIC) chip, or any other integrated circuit device. Also, temperature probe 112 may communicate its detected data (e.g., temperature data) directly to an electronic user device which then determines, via its own processor, and outputs, via its own display (and / or via the cooking appliance’s display), the time remaining to the completion of cooking the food item.Alternatively, the temperature probe may communicate its detected data to the processor 130 of the cooking appliance which calculates the cooking time remaining and transmits it to the electronic user device for output via its display. Accordingly, the present cooking system may incorporate an output device that is either within the cooking appliance or within an external electronic device, and the output device may be a display screen or, in the case of the cooking appliance processor determining the time remaining to completion of cooking, the communications hardware of the cooking appliance comprises an output device to provide that information to the electronic user device for display thereon.

[0038] With reference in particular now to FIG. 2, a method 200 for determining the time remaining to the completion of the cooking of the food item will now be described. Before initiating cooking of the food item inside the cooking appliance 100, the user inserts the temperature probe 112 into the food item and positions the food item inside the cooking appliance 100 for cooking. The temperature probe then starts providing controller 110 with temperature information, which may be an indication of a single temperature sensing element near the inserted end of the probe, so indicating an internal temperature of the food item. The temperature probe may include multiple, spaced-apart temperature sensing elements along its length with the temperature of each element being provided to controller 110, which may calculate a food item temperature based upon the various temperature readings, and may also determine the depth of insertion of the temperature probe into the food item by detecting a higher, oven temperature from an exposed sensing element or elements. Upon positioning the food item inside the cooking appliance 100, or beforehand, the user, via the user interface 108, inputs one or more cooking parameters associated with the food item being cooked. For example, the cooking parameters may identify the food item, for example, poultry, fish, beef, pork, vegetables, etc., and a desired cooking mode, for example, a selection between one or more cooking modes, such as, but not limited to, baking, roasting, fan-forced or grilling / broiling or any other similar cooking mode known in the art. The user may also provide an indication of the “doneness” required of the food item being cooked, for example by entering a “removal temperature” that is the internal temperature of the food item at which the user would like cooking to end and at which the food item will be removed from the cooking device. Subsequently, the user starts the cooking appliance 100 via user interface 108 to initiate the cooking of the food item.

[0039] Upon starting the cooking appliance 100 and before initiating the cooking of the food item, the method 200 includes a step 202 at which the processor 130 determines or estimates afirst cooking duration i.e., an initial cooking duration estimation for completion of cooking of the food item. In one embodiment, the processor 130 determines or estimates the first cooking duration based on the type of the food item (for example, a whole chicken) and the cooking mode of the food item (for example, roasting), and is independent of rate of change of internal temperature, or of the internal temperature of the food item, during cooking. The initial internal temperature of the food item, obtained via temperature probe 112, may also be incorporated into the calculation of the first cooking duration. In an embodiment, the processor 130 may determine or estimate the first cooking duration based on stored data (for example, experimentally-obtained data) corresponding to the food item, selected based on user inputs such as the food type, cooking mode and its weight. In some embodiments, the processor 130 may access the details of the food item, for example, details mentioned on a packaged food item including a time duration needed for cooking the food item, and estimate the first cooking duration from the time duration mentioned on the package. In some embodiments, processor 130 may use an equation to calculate the first cooking duration, for example:if the food type is poultry:for other food types:where:■ to is the first cooking duration,■ TR is the removal temperature (the temperature at which the food item should be removed from the oven),■ Offset is a temperature offset,■ aor, aop, amaSs and aCOnstant are fixed coefficients for a specific food type,■ Otemp and Ofunction are oven temperature (°C) and oven function (bake = 1 , fan forced = -1, etc.), respectively,■ mass is the weight of the food item in kg,■ acsis an additional constant for poultry food type, and■ Foodtype is a fixed constant specific to a food type (= 1 for poultry).In some embodiments the processor 130 may initially provide or output to a user, such as via the display 106, the first cooking duration as the time remaining to completion of cooking, from before the initiation of cooking or from the time that cooking is initiated.

[0040] Upon determining the first cooking duration, the method moves to a step 204 at which the processor 130 controls the cooking appliance 100 and starts cooking, i.e., heating, the food item, and keeps a track or record of the time elapsed since the start of cooking, preferably at a selected sample rate. The method 200 moves to a step 206 upon the start of cooking of the food item. At step 206, the processor 130 calculates a first time duration from the first cooking duration, for example, by subtracting the time elapsed since the start of cooking from the estimated first cooking duration (i.e., to - At, wherein At is the time elapsed since the start of cooking). Subsequent to determining the first time duration the method 200 moves to a step 208 at which the processor 130 determines or estimates a second cooking duration needed for cooking the food item, using a different calculation method to the method used to determine or estimate the first cooking duration. It may be appreciated that the processor 130 determines the second cooking duration during cooking of the food item (i.e., after the start of cooking) based at least in part on input received from the temperature probe 112. In an embodiment, the processor 130 may take into account the cooking parameters, for example, cooking mode and / or category of food, etc., to calculate the second cooking duration. Also, the processor 130 may determine a gain factor (or gain value) for use in an equation or calculation to determine the second cooking duration. In an embodiment, the processor 130 may determine the gain factor before starting cooking and it may depend at least in part upon the one or more cooking parameters, for example, cooking mode, final temperature for cooking, and category of food item, etc. It may be appreciated that the gain factor is determined to account for an expected change in the curvature of the temperature vs. time curve towards the end of cooking, and may be proportional to the removal temperature (TR). Also, the second cooking duration is determined based on a rate of change of the internal temperature of the food item and / or current internal temperature of the food item during cooking of the food item. For example, the second cooking duration may be calculated using the following equation:where:■ tris time remaining (i.e., second cooking duration) at temperature Tn,■ TR is the temperature probe temperature at which the food should be removed from the oven,■ Tn is the current temperature probe temperature,■ T is the “gain factor” that accounts for expected plateauing of the temperature vs time curve towards the end of cooking and is proportional to TR.■ tnis the current time sample value (i.e., the cook time “right now”, since the start of cooking),■ tn-k is the time value k time samples ago (for example, at a sample rate of 12 samples per minute, k = 36 provides a time delta of 3 minutes), and■ Tn-k is the probe temperature k time samples ago.

[0041] It may be appreciated that, initially (before and at the very start of cooking), the first time duration is the only available estimate of cooking duration and so is used to provide the user with an initial indication of the expected cooking end time, or of the time remaining until the food item is cooked. At a later stage of the cooking, the second cooking duration, being based upon the actual progress of the changing temperature within the food item being cooked, usually better represents or more closely matches the actual time remaining to completion of cooking of the food item. Accordingly, at a point in time during cooking the processor 130 switches from using the first time duration estimate to determine the time remaining to completion of cooking, to using the second cooking duration estimate to determine the time remaining to completion of cooking. This switch occurs upon fulfilment of a plurality of predefined / predetermined criteria that are discussed below (specifically, upon step 212 being executed a first time), and once the switch occurs, the second cooking duration is utilised until cooking of the food item is completed.

[0042] Upon determining / estimating the second cooking duration at step 208, the method 200 moves to a step 210, at which the processor 130 determines whether a switch from using the first time duration for determining time remaining to completion of cooking of the food item to using the second cooking duration for determining time remaining to completion of cooking, has already occurred during the cooking of the food item. The method 200 moves to a step 212 when the switch has already occurred, else the method 200 moves to a step 226. At step 212, the processor 130 continues to determine the second cooking duration as the time remaining to the completion of cooking, and outputs the time remaining such as by controlling the display 106 to show a time remaining to completion of cooking based, at least in part, on the second cooking duration. For example, the displayed / output time could be the actual calculated second cooking duration, or could be a time corresponding to the second cooking duration but rounded to the nearest minute, or nearest 5 minutes. The time displayed could also be an actual time of day by which cooking is estimated to be completed, obtained by adding the second cookingduration to the current time. The time displayed / output might also be a combination of the first time duration and the second cooking duration, particularly immediately after switching has occurred. In this way, a sudden change in the displayed / output time can be avoided, for example by transitioning from the first time duration to the second cooking duration over a short period of time, for example over a transition period of between 1 and 5 minutes. From step 212, method 200 returns to step 206 for further iterations and determination of the time remaining to completion of cooking of the food item.

[0043] At step 226, processor 130 compares the currently detected internal temperature of the food item with a predetermined second temperature limit. The method 200 moves to a step 214 if the internal temperature has reached or exceeded the predetermined second temperature limit else to step 218. At step 214, processor 130 determines whether an adjustment to the first cooking duration has already occurred (see steps 224 and 228) during the cooking of the food item. The method 200 moves to a step 218 when the adjustment to the first cooking duration has previously occurred, else the method moves to a step 230 when no first cooking duration adjustment value has yet occurred. The adjustment to the first cooking duration is performed to counter situations when, because of presence of one or more conditions, the estimated first cooking duration is expected or anticipated to be significantly inaccurate. This may occur in certain environmental conditions, due to unexpected user preparation of the food item or cooking appliance prior to commencing cooking, the customer entering incorrect data, or if cooking is interrupted. In such situations, it has been found that the estimated first cooking duration may either be an overestimation or an underestimation. Accordingly, the first cooking duration is either decreased or increased at an early stage of cooking, while the time remaining to the completion of cooking is being determined from the first time duration and before the processor 130 makes a switch to using the second cooking duration for determining the time remaining to the completion of cooking. The processor 130 may perform an adjustment to the first cooking duration and calculate a new or adjusted first cooking duration based on one or more criteria that occur during cooking of the food item, as described below.

[0044] As an example, the second predetermined temperature limit at step 226 could be 22°C for food types other than poultry, or 25°C if the food item is poultry. At step 230, the processor 130 subtracts the first time duration from the second cooking duration and compares the result to a predetermined time value. The predetermined time value may be, for example, 15 minutes. If the result of the subtraction is greater than the predetermined time value then the processor moves to step 228. Otherwise, processor 130 moves to step 218.

[0045] At step 228, processor 130 adjusts the first cooking duration, i.e., increases the first cooking duration by an amount, that is, by a second factor before returning to step 206. The second factor may be calculated / determined by subtracting a constant, for example, 7 minutes, from a value obtained from the difference between the second cooking duration and the existing first time duration. Upon increasing the first cooking duration by the second factor at step 228, processor 130 moves to step 206 where the next calculated value of the first time duration is determined using the adjusted / increased first cooking duration for further iterations and calculation of the time remaining to completion of cooking. The increasing of the first cooking duration at step 228 overcomes a problem that would occur in the method caused by an underestimation of the first cooking duration. In that situation, it was found that the simple cutoff temperature-based decision in step 216 did not perform well, leading to switching from the first time duration prediction to the second cooking duration prediction (for the time remaining to the completion of cooking) too late in the cooking process. As a result, the output / displayed time remaining to completion of cooking value could suddenly increase, for example, changing from indicating 15 minutes remaining to indicating 30 minutes remaining. On the other hand, in the case of an overestimation of the first cooking duration, it has been found that the method 200 switches to the second cooking duration (for the time remaining to the completion of cooking) too early during cooking. This results in the use of the second cooking duration’s early, and less accurate, prediction of remaining cooking time to be provided to the user as the time remaining to the completion of cooking, which slowly converges towards the real time remaining as cooking progresses. In this manner, with the incorporation of the steps providing a one-off adjustment to the first cooking duration, the cooking appliance provides / displays more accurate information related to the time remaining to the completion of cooking during cooking.

[0046] At step 218, processor 130 compares the current value of the first time duration estimation with the current value of the second cooking duration estimation. The method 200 moves to a step 232 if the first time duration is greater than the second cooking duration. At step 232, processor 130 determines whether an adjustment to the first cooking duration has already occurred (see steps 224 and 228, explained below) during the cooking of the food item. The method 200 moves to a step 212 when the adjustment to the first cooking duration has previously occurred and switches to thereafter determining the second cooking duration as the time remaining to the completion of cooking, and outputs, such as via the cooking appliance’s display 106, a time based at least in part on the second cooking duration. Else the methodmoves to a step 222 when no first cooking duration adjustment value has yet occurred. At step 222, the processor 130 compares the internal temperature of the food item being cooked with a predetermined first temperature limit. As an example, the predetermined first temperature limit could be 18°C for food types other than poultry, or 23 °C if the food item is poultry. The method 200 moves to a step 224 when the internal temperature of the food item, as detected by temperature probe 112, is less than the predetermined first temperature limit, else the method 200 moves to step 212 and switches to thereafter determining the second cooking duration as the time remaining to the completion of cooking, and outputs, such as via the cooking appliance’s display 106, a time based at least in part on the second cooking duration. At step 224, processor 130 adjusts the first cooking duration, i.e., decreases the first cooking duration by an amount, that is, by a first factor. The first factor may be calculated / determined, by the processor 130, based on the predetermined first temperature limit and the measured internal temperature of the food item. In an example embodiment, the first factor may be determined / calculated by adding a constant, for example, 5 minutes to a value obtained by calculating a square root of a cube of a difference between the predetermined first temperature limit and measured internal temperature of the food item. Upon decreasing the first cooking duration by the first factor at step 224, processor 130 moves to step 206 where the next calculated value of the first time duration is determined using the adjusted / decreased first cooking duration for further iterations and calculation of the time remaining to completion of cooking.

[0047] As shown, the method 200 moves to step 216 when the second cooking duration is determined not to be less than the first time duration at step 218. It may be appreciated that in some scenarios, the difference between the first time duration and the second cooking duration may be relatively large when the switch from the first time duration as being the determined time remaining to completion of cooking to the second cooking duration as being the determined time remaining to completion of cooking occurs. In such a case, and as mentioned previously, the processor 130 may change displayed time from the first time duration to the second cooking duration by gradually reducing the displayed time to avoid any abrupt change in the displayed / output time indication as the determined time remaining to completion of cooking is switched / changed from the first time duration to the second cooking duration.

[0048] At step 216, the processor 130 compares an internal temperature of the food item being cooked, determined based on input received from the temperature probe 112, with a predetermined cutoff temperature and determines whether the internal temperature of the fooditem is greater than the cutoff temperature. The method 200 moves to step 212 when the detected internal temperature of the food item is greater than the cutoff temperature and switches to determining the second cooking duration as the time remaining to completion of the food item, thereafter displaying / outputting a time based at least in part on the second cooking duration, else the method 200 moves to a step 220. The decision at step 216 is a failsafe to force switching to determining the second cooking duration as the time remaining to completion of the food item, if switching has not already occurred by the time that the internal temperature of the food item reaches the cutoff temperature. As an example, the cutoff temperature could be set to a constant 35°C, although the cutoff temperature could also be at least partially dependent upon the removal temperature (TR) such that, for example, the cutoff temperature may be reduced from the constant value (for example, set to TR - 15°C) in situations where the removal temperature is below a predetermined value, such as 50°C.

[0049] At step 220 the processor 130 determines, or continues to determine, the first time duration as the time remaining to the completion of cooking of the food item, and displays or outputs an indication of time to completion, or the time of day that cooking is expected to be completed, accordingly. The time indication output (such as to a remote display, to a portable electronic device, or to a server) or displayed on display 106 may be the value of the first time duration, or may be a rounded (to the nearest minute or few minutes) version of the first time duration value, or may for example be a time calculated from the first time duration, such as by adding a small time offset to the first time duration. Thereafter, the method 200 moves back to step 206 for further iterations and determination of the time remaining to completion of cooking of the food item.

[0050] Many modifications and other embodiments of the disclosures set forth herein will come to mind to one skilled in the art to which these disclosures pertain having the benefit of the teachings presented in the foregoing descriptions and the associated drawings. Therefore, it is to be understood that the disclosures are not to be limited to the specific embodiments disclosed and that modifications and other embodiments are intended to be included within the scope of the appended claims. Moreover, although the foregoing descriptions and the associated drawings describe example embodiments in the context of certain example combinations of elements and / or functions, it should be appreciated that different combinations of elements and / or functions may be provided by alternative embodiments without departing from the scope of the appended claims.

Claims

CLAIMS1. A cooking system comprising:a cooking device for cooking a food item,at least one temperature sensor to measure the internal temperature of the food item during the cooking of the food item,a processor configured toestimate, before a start of the cooking of the food item and independent of the internal temperature measured by the at least one temperature sensor, a first cooking duration to cook the food item,estimate iteratively, during the cooking of the food item and using the internal temperature measured by the at least one temperature sensor, a second cooking duration to cook the food item, anddetermine a time remaining to a completion of the cooking of the food item based on the first cooking duration and / or the second cooking duration, and an output device communicatively coupled to the processor and configured to output a time indication based on the determined time remaining to the completion of the cooking of the food item.

2. The cooking system of claim 1, wherein the processor is configured to:estimate the second cooking duration based on a rate of change of the internal temperature of the food item during the cooking of the food item.

3. The cooking system of claim 1 or claim 2, wherein the processor is further configured to:determine a first time duration by subtracting a time elapsed since the start of the cooking from the first cooking duration.

4. The cooking system of claim 3, wherein the time remaining to a completion of the cooking of the food item is determined based on a comparison of the first time duration and the second cooking duration.

5. The cooking system of claim 3 or claim 4, wherein the processor is further configured to:determine the time remaining to the completion of the cooking of the food item as the first time duration when the first time duration is less than the second cooking duration.

6. The cooking system of claim 5, wherein the processor is further configured to:determine the time remaining to the completion of the cooking of the food item as the first time duration when an internal temperature of the food item is below a cutoff temperature.

7. The cooking system of any one of claims 3 to 6, wherein the processor is further configured to:determine the time remaining to the completion of the cooking of the food item as the second cooking duration when eitheri) the first time duration is less than the second cooking duration and an internal temperature of the food item is above a cutoff temperature, or ii) the first time duration is greater than the second cooking duration and an internal temperature of the food item is above a first predetermined temperature limit.

8. The cooking system of any one of the preceding claims, wherein the processor is within the cooking device, or the processor is within a portable electronic device.

9. The cooking system of any one of the preceding claims, wherein either the processor is within the cooking device, and the output device comprises a display of the cooking device for displaying the time indication thereon, or the processor is within the cooking device and the output device comprises a wireless communications device of the cooking device for transmitting the time indication to a portable electronic device, or the cooking system further comprises a portable electronic device in which the processor is provided and the output device comprises a display of the portable electronic device for displaying the time indication thereon.

10. The cooking system of any one of the preceding claims, wherein the first cooking duration estimate is calculated based on one or more of: a value representative of a foodtype of the food item, a temperature that the food item should attain at completion of the cooking of the food item, a cooking temperature that will be used during cooking of the food item, a value indicating an oven cooking function that will be used to cook the food item, and a temperature offset value.

11. A method for monitoring the cooking of a food item in a cooking device with at least one temperature sensor for measuring an internal temperature of the food item, the method comprising:estimating, using a processor, before a start of the cooking of the food item and independent of the internal temperature measured by the at least one temperature sensor, a first cooking duration to cook the food item,iteratively estimating, using the processor, during the cooking of the food item and using the internal temperature measured by the at least one temperature sensor, a second cooking duration to cook the food item,determining, using the processor, the time remaining to completion of the cooking of the food item based on the first cooking duration and / or the second cooking duration, andoutputting from the processor a time indication based on the determined time remaining to the completion of the cooking of the food item.

12. The method of claim 11, further comprising:estimating, by the processor, the second cooking duration based on a rate of change of the internal temperature of the food item during the cooking of the food item.

13. The method of claim 11 or claim 12, further comprising:determining, by the processor, a first time duration by subtracting a time elapsed since the start of the cooking from the first cooking duration.

14. The method of claim 13, wherein the time remaining to a completion of the cooking of the food item is determined based on a comparison of the first time duration and the second cooking duration.

15. The method of claim 13 or 14, further comprisingdetermining, by the processor, the time remaining to the completion of the cooking of the food item as the first time duration when the first time duration is less than the second cooking duration.

16. The method of claim 15, further comprising:determining, by the processor, the time remaining to the completion of the cooking of the food item as the first time duration when an internal temperature of the food item, measured by the at least one temperature sensor during cooking, is below a cutoff temperature.

17. The method of any one of claims 13 to 16, further comprising:determining, by the processor, the time remaining to the completion of the cooking of the food item as the second cooking duration when eitheri) the first time duration is less than the second cooking duration and an internal temperature of the food item, measured by the at least one temperature sensor during cooking, is above a cutoff temperature, orii) the first time duration is greater than the second cooking duration and an internal temperature of the food item, measured by the at least one temperature sensor during cooking, is above a first predetermined temperature limit.

18. The method of any one of claims 11 to 17, further comprising providing the processor within the cooking device, or providing the processor within a portable electronic device.

19. The method of any one of claims 11 to 18, further comprising providing the processor within the cooking device, and the output device as a display of the cooking device for displaying the time indication thereon, or providing the processor within the cooking device and the output device as a wireless communications device of the cooking device for transmitting the time indication to a portable electronic device, or providing a portable electronic device in which the processor is provided and the output device is a display of the portable electronic device for displaying the time indication thereon.

20. The method of any one of claims 11 to 19, wherein the first cooking duration estimate is calculated based on one or more of: a value representative of a food type of the food item, a temperature that the food item should attain at completion of the cooking of the fooditem, a cooking temperature that will be used during cooking of the food item, a value indicating an oven cooking function that will be used to cook the food item, and a temperature offset value.

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