Electrolux Home Products, Inc.

Electrolux Consumer Products, Inc.

Electrolux Appliances Aktiebolag

Brendan McGinnis

Christoph Luckhardt

Steven M Swayne

Andrew Worley

Paolo Faraldi

Ashish Ainapure

Massimo Banzato

Desirea Lewis

Cathy L May

Timothy Turner

Marco Carnevali

Alberto Dell'Olio

Kurt Reul

Elizabeth A Byrne

Steve Swayne

Kersten Kaiser

Catherine L May

Steven Swayne

Improved steam ovens and methods for operating steam ovens include selectively operating a gas heating element below a water reservoir at the bottom of a cooking cavity with water present therein, a convection heating element in the cooking cavity, and a convection fan adjacent the cooking cavity in order to achieve and maintain a predetermined cooking temperature within the cooking cavity. Alternatively, where there is no heating element below a water reservoir in the cooking cavity, a convection system can be operated in order to direct heated air such that it impinges directly on water in the water reservoir, thereby converting the water to steam

Steam cooking system

A cooking appliance includes a cooking chamber that defines an oven cavity and a reservoir for holding water that is accessible from within the oven cavity. The cooking appliance further includes a convection heating system, a reservoir heating system, and a control system. The convection heating system includes a convection heating element and a fan for guiding air across the convection heating element. The reservoir heating system includes at least one reservoir heating element. The control system is configured to control the convection heating system and the reservoir heating system to perform a steam cooking operation in response to a user steam-cooking input.

Steam cooking appliance

A method performs sous-vide style cooking in an oven cavity of a cooking appliance, where air, not water, serves as the cooking medium. The oven cavity temperature is regulated around a desired final food temperature using a PID algorithm to control a convection heating element and associated fan.

Air sous-vide

A control knob for controlling the operation of a component of a household appliance is disclosed. The control knob includes a body configured to be attached to a rotatable rod extending from the appliance. A locking element reversibly secures the body in at least one rotational position. The locking element is movable between a first position and a second position. The locking element is configured to engage with a notch to rotatably secure the body in the at least one rotational position when the locking element is in the first position, and to disengage from the notch to permit the body to be rotated when the locking element is in the second position.

Safety control lockout knob

A cooking oven has a cooking cavity and a steam generating system. The steam generation system includes a water reservoir received and support in a reservoir-receiving space of a reservoir rack inside the cooking cavity. Thermal energy is provided to the water reservoir by a heater inside the cooking cavity. The heater can include thermal block made of a thermally conductive material in thermal communication with a heating element. The heater can be positioned such that it intimately contacts the water reservoir to deliver thermal energy thereto to convert water contained therein to steam, which can be used to cook a food item inside the cooking cavity.

Cooking oven with steam generator inside cooking cavity

A meat probe has a shaft, plug, and stabilizer for measuring a parameter (e.g., temperature) of a piece of meat and communicating the measurement to a cooking appliance. The stabilizer may have a plurality of wings. For example, two wings may be cantilevered about a proximal end that is at the shaft. As the shaft is inserted into the piece of meat, the wings are bent outwardly about the proximal end. In another example, four wings are connected on opposite ends to a first and second base, and the shaft extends through the first and second bases. As the shaft is inserted into the piece of meat, the second base is pushed upward, decreasing the distance between the first and second base and bending the wings about a middle portion.

Adjustable-length temperature probe

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Russellville, KY, United States of America

Brendan McGinnis