Rational Ag

Andrea Jürgens

Michael Greiner

Peter Wiedemann

Thomas Schreiner

Manfred Breunig

Bruno Maas

Jürgen Klasmeier

Judith Kling

Judith Imgram

Katrin Lauterbach

Roland Sterzel

Gerd Funk

Erwin Schuller

Thomas Garner

Cornelia Dietmayer

Katharina Wallenwein

Regina Hömme

Thomas Treu

Tobias Gayer

Kathrin Hildenbrand

Laszlo Dobos

Wilhelm März

Ingrid Steinhofer

Bernhard Schühler

Dr Michael Greiner

A cooking device has at least one pre-set parameter for at least one predetermined program, such as a cooking program, and/or cleaning program, and/or for at least one predetermined mode of operation, such as a cooking mode of operation or a cleaning mode of operation. The preset parameter can be modified by means of at least one modification function element of a control element of the cooking device. During a particular time period, the modification can be confirmed, accepted and/or stored by means of at least one confirmation and/or storage function element of the control element of the cooking device, and after a particular time period has elapsed, the modification can be confirmed, accepted and/or stored automatically by the cooking device.

Cooking device with a predetermined parameter, program and/or mode of operation

A method for cooking a cooking load includes at least two particularly individual items for cooking, the cooking state of which is characterized by at least two cooking state parameters, including a first cooking state parameter and a second cooking state parameter, in a cooking chamber with application of at least one measuring device for recording values of at least one property of at least one cooking load, for determining at least one of said cooking state parameters, which alters depending on the cooking process, whereby at least two of the items for cooking in the cooking load, differ in size, total surface area, volume, weight and/or diameter, in particular, mean diameter.

Method for cooking a cooking load including cooking items of varying size, and cooking device for carrying out such a method

A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTand a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT; (c) increasing the actual cooking space temperature GTas a function of the actual core temperature KTover the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTand KTuntil KT=KT+A and thus corresponds to a maximum value GT, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTduring a second time interval to a final cooking space temperature of GT=KT+B, where B is a temperature value of 0&#x2266;B&#x3c;A, in such a way that, when GTbecomes essentially the same as GT, KTreaches KTmore-or-less simultaneously.

Method for controlling a delta-T cooking process

A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the amount of moisture therein, the supply of moisture to the cooking chamber and/or the discharge of moisture from the cooking chamber is adjusted according to the point of condensation.

Method for controlling a cooking process

Growing community of inventors

Kirchheim, Germany

Andrea Jürgens