Cooking method for electrical cooking apparatus with stirring means
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Solution Overview
Problem
Existing cooking methods for electrical appliances with stirring mechanisms cannot effectively cook 'soft' foods like doughnuts without deforming them, as they apply mechanical stress and fail to preserve the food's geometry and rise.
Innovation Solution
A two-step cooking method where the appliance first maintains a high temperature without stirring to allow soft foods to rise, followed by a lower temperature stirring phase to cook the inside without overcooking the outside, using a controlled heating and ventilation system.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If stirring means is activated during cooking, then food mixing and uniform cooking is improved, but soft food geometry and rise are degraded
Solution Approach 1:
The cooking process is divided into distinct phases: an initial phase without stirring to preserve soft food geometry and allow rise, followed by a stirring phase to achieve uniform cooking. This temporal segmentation resolves the contradiction by applying stirring only when the food structure can withstand it.
Solution Approach 2:
The food is pre-cooked without stirring to establish its structural integrity and allow rising before the stirring action is introduced. This preliminary action prepares the soft food to withstand subsequent mechanical mixing without deformation.
2Productivity
If high temperature cooking is applied, then cooking speed is improved, but food surface drying and overcooking is worsened
Solution Approach 1:
The cooking process segments temperature application: initial high-temperature cooking for rapid heat penetration and rise, followed by lower-temperature stirring cooking to complete the process without excessive surface drying.
Solution Approach 2:
The cooking alternates between high-temperature periods (initial cooking and rise) and lower-temperature periods (stirring phase), applying thermal stress periodically rather than continuously to balance cooking speed and surface quality.
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 method allows soft foods to cook with less fat while maintaining their geometry and rising properly, ensuring a thin crust and even cooking.
Implementation Method 1
the main heating means is controlled in order to regulate the temperature
Implementation Method 2
the ventilation motor is set to a first ventilation speed in order to regulate the heating flow at a first circulation speed
Data Source
AI summary
An apparatus for cooking food which includes a receiving container provided for receiving food, a stirring device arranged inside the receiving container, at least one main heating system and at least one ventilation motor for generating a heating airflow, the receiving container and the stirring device being designed to be imparted with a relative rotation movement.