Rational Ag

Judith Imgram

Michael Greiner

Jürgen Klasmeier

Andrea Jürgens

Katrin Lauterbach

Roland Sterzel

Hubert Brunner

Peter Wiedemann

Thomas Schreiner

Manfred Breunig

Peter Kohlstrung

Erwin Schuller

Elmar Junker

Michael Herner

Thomas Garner

Katharina Wallenwein

Kerstin Geiger

Kathrin Hildenbrand

Martin Deuringer

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 cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber. A washing liquid reservoir is preferably filled at least partially by a step-by-step method of at least partial over-filling of the steam generator with water, and the washing liquid from the washing liquid reservoir, which liquid includes water and a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber, is circulated via the blower, which is preferably controlled and/or regulated.

Apparatus and method for cleaning a cooking device

Growing community of inventors

Hanau, Germany

Judith Imgram