Automatic method for cooking foods by means of a cooking device
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Solution Overview
Problem
Current cooking methods require manual intervention and temperature detection using thermometers, which can lead to inaccurate core temperature readings and prolonged cooking times due to heat loss when opening the appliance, and rely on user-entered food mass for cooking control, resulting in variable cooking results.
Innovation Solution
A method where the cooking process is controlled based on the temperature of the cooking chamber, maintaining the target temperature for a predetermined period, and using cooking characteristics like mass to adjust cooking settings independently of food size and shape, eliminating the need for manual thermometer insertion and accurate mass entry.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a food thermometer is used to detect core temperature manually, then the user can read the temperature, but the cooking process is disrupted and prolonged due to heat loss when opening the appliance
Solution Approach 1:
A temperature probe is introduced as an intermediary device that remains inserted in the food throughout the cooking process, allowing continuous temperature monitoring without opening the appliance. The probe transmits temperature data to a display unit, enabling the user to monitor core temperature without disrupting the cooking environment.
Solution Approach 2:
The manual mechanical thermometer reading process is replaced with an electronic temperature probe system that automatically measures and displays temperature data. This substitution eliminates the need to open the appliance for temperature checks, preventing heat loss and maintaining cooking integrity.
2Measurement precision
If a food thermometer is used to detect core temperature, then temperature can be monitored, but the probe may be positioned incorrectly or shielded by fat/bone, preventing accurate readings
Solution Approach 1:
The system provides continuous temperature feedback through a display unit, allowing the user to monitor the core temperature in real-time. This feedback mechanism enables verification that the probe is positioned correctly and that accurate readings are being obtained throughout the cooking process.
Solution Approach 2:
The temperature probe is pre-positioned in the food before cooking begins, ensuring correct placement in the core area. The probe remains in this predetermined position throughout the cooking process, eliminating the risk of incorrect positioning or shielding by fat and bone during temperature monitoring.
3Ease of operation
If the cooking process is controlled manually with time-based programs, then the appliance is simple to operate, but the desired core temperature may not be reached or may be exceeded
Solution Approach 1:
The control unit continuously receives temperature feedback from the probe and automatically adjusts the heating process. When the desired core temperature is reached, the system automatically stops heating, eliminating the need for manual time-based control and ensuring consistent cooking results without undercooking or overcooking.
Solution Approach 2:
The cooking process becomes self-regulating through the temperature probe and control unit system. The appliance automatically monitors its own internal temperature and adjusts heating accordingly, making the cooking process autonomous and eliminating the need for manual intervention while maintaining high precision.
4Adaptability or versatility
If the user enters food mass manually to control cooking, then the system can adapt to different food sizes, but the cooking results vary due to inaccurate mass entry
Solution Approach 1:
Manual mass entry is replaced with automatic mass detection using a sensor that measures the food's weight directly in the cooking chamber. This substitution eliminates human error in mass input and provides accurate, consistent data for the control unit to optimize cooking parameters automatically.
Solution Approach 2:
The system automatically detects and processes the food mass without requiring user input. The sensor and control unit work together to self-determine the appropriate cooking parameters based on the actual food weight, ensuring consistent and accurate cooking results across different food sizes and types.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach ensures consistent and reliable cooking results by maintaining the target cooking chamber temperature, reducing cooking time, and eliminating the need for manual thermometer use and precise mass input, achieving reproducible and efficient cooking.
Implementation Method 1
a temperature sensor (14) which is designed and arranged to detect an actual cooking chamber temperature (GT1, GT2) of the cooking chamber (12)
Implementation Method 2
the actual cooking chamber temperature (GT1, GT2) has reached the target cooking chamber temperature (Temp-Soll-1, Temp-Soll-2), then the heating device (18) is operated for a predetermined period of time in order to heat the cooking chamber (12)
Implementation Method 3
the actual cooking chamber temperature (GT1, GT2) has reached the target cooking chamber temperature (Temp-Soll-1, Temp-Soll-2), then the cooling device (19) is operated for a predetermined period of time in order to cool the cooking chamber (12)
Implementation Method 4
The piece of meat is thus to be heated from the outside in such a way that the heating can spread to the inside of the piece of meat and can bring about the desired core temperature there
Data Source
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AI summary
The present invention relates to an automatic method for cooking food (2) using a cooking appliance (1) with at least the following steps: • operating (100) the cooking appliance (1) using a first cooking setting with at least a first target cooking chamber temperature (temp -Soll-1), • Detecting (200) a first actual cooking chamber temperature (Temp-Actual-1) of a cooking chamber (12) of the cooking appliance (1), • Comparing (300) the first actual cooking chamber temperature (Temp -Actual-1) with the first desired cooking chamber temperature (Temp-Soll-1), and • if the first desired cooking chamber temperature (Temp-Soll-1) is reached by the first actual cooking chamber temperature ( Temp-Ist-1), time-delayed or immediate operation (400) of the cooking appliance (1) by means of a second cooking setting with at least a second desired cooking chamber temperature (Temp-Soll-2).