Maytag Corporation

Marilyn L Sterchi

Steven M Swayne

Perry A Bennett

Mark A Boyer, Iii

Kenneth E Sauter

Valerie L Hern-Fonseth

Jeffrey K McLeod

Brian Jones

Jackie M Caruso

Robert R Ferris

James D Nichols

Willard Henry Horton

A control system for a cooking appliance enables a consumer to selectively program a cooking appliance through a control panel in a conventional mode based on established cooking times and temperatures, as well as in a simplified mode incorporating a minimal number of programming steps. In the simplified mode, the consumer selects a first, non-temperature related special features button and inputs a cook time. Immediately following input of the cook time, the control system starts a cooking operation. If the selected time is greater than a predetermined value, the control system automatically operates the cooking appliance in a cold start mode. An override is provided to disable the cold start mode if so desired. In addition, the control system allows a consumer to input both minimum and maximum cook times for the cooking operation.

Cooking appliance control system

A cooking appliance incorporates a convection system including a blower or fan having an associated heating element used for thawing food items in an oven cavity. The convection fan and its associated heating element are specifically controlled to regulate the air flow and temperature within the oven cavity in a manner which significantly reduces thaw time over ambient conditions, while not negatively effecting food quality. In accordance with the most preferred form of the invention, the convection fan is constantly operated at a high RPM and the convection heating element is operated in the order of 80&#xb0; F.-100&#xb0; F. (approximately 26-38&#xb0; C.) in order to establish and maintain an oven cavity temperature of about 80&#xb0; F. (approximately 26&#xb0; C.) for food thawing purposes.

Thaw-server system for convection cooking appliance

A domestic oven is controlled for use in proofing and cooking bread. In accordance with the invention, at least one heating element of the oven is first energized to bring the oven to a first high temperature representing an overshoot temperature which allows activation of yeast inside dough. Once the first high temperature is reached, the temperature is allowed to drop to a second level which is maintained by cycling the heating element(s) on and off to allow proofing of the bread. A fan is also provided to circulate air in the oven when a rapid proofing sequence is selected.

Bread proofing oven and method

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Harrison, TN, United States of America

Marilyn L Sterchi