Rational Ag

Lechmetall Landsberg Gmbh

Jürgen Klasmeier

Michael Greiner

Peter Wiedemann

Manfred Breunig

Judith Imgram

Katharina Wallenwein

Roland Sterzel

Thomas Schreiner

Bruno Maas

Andrea Jürgens

Katrin Lauterbach

Judith Kling

Erwin Schuller

Thomas Garner

Cornelia Dietmayer

Bernhard Schuehler

Michael Fink

Aldo Paintner

Wolfgang Schmidberger

Kathrin Hildenbrand

Sonja Reich

Andrea Jürgena

Jarosjay Klouda

Rene Markus

Christoph Reichmann

Simone Roesler

Karin Klimm

Thomas Bröll

Christine Dürmuth

Nicole Ried

A method for managing cooking programs first comprises selecting, at a point in time (t), a type of item to be cooked (i), items (j) of the type of item to be cooked (i), and various treatment planes (k) of a cooking compartment that are to be filled at a point in time (t) with the items (j). Then, each treatment plane (k) is filled at point in time (t) with the items (j). Then, in dependence on at least the filling of the cooking compartment with items to be cooked at point in time (t), a first cooking temperature is set at a point in time (t). Then, a signal for removing the cooked items (j) from the cooking compartment is emitted at a point in time (t) for each treatment plane (k).

Method for the intelligent continuous filling of a cooking device and cooking device therefor

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

A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature Tof the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

Method for conducting a cooking process with a cooking process probe

Growing community of inventors

Landsberg, Germany

Jürgen Klasmeier