Whirlpool International B.v.

U.S. Philips Corporation

Mario Fioroli

Franciscus Kokkeler

Giovanni Franzetti

Enzo Cigarini

Mats G Idebro

Liliana Vigano

Claudio Civanelli

Per O Risman

Johannes A Damsteegt

Johan H De Wilde De Ligny

A method and apparatus for determining the weight of foods contained in a microwave oven and for controlling their treatment in accordance with that weight. The apparatus determines the weight by measuring the heating of a body of microwave-sensitive material disposed in the chamber and not shielded by the food during a stage of operation of the magnetron at a predetermined power for a predetermined time, wherein the heating of the body disposed in the cooking chamber is measured. Thereafter, cold is administered to the body so as to return its temperature to a constant value and maintain it thereat until another weight determination is to be made. The method is implemented by an apparatus including a body constructed of microwave-sensitive material positioned on a wall of the cooking chamber, a temperature sensor for sensing the rise in temperature of the material when exposed to microwave energy, and a cold generator for returning the temperature of the material to a constant temperature.

Method and device for determining the weight of a food contained in a

An electric, gas combined or similiar oven (1) is provided comprising a door (3) provided with a window (4), said window having an outer (5) and an inner surface (6) and a panel (9) interposed therebetween, said panel (9) comprises at least one mobile portion (25, 26) which when moved within the door (3) allows visual access to the interior of the usual cooking chamber (2) of the oven (1), the movement of said portion (25, 26) being controlled from the outside of said oven (1) by a suitable control member (40).

Electric, gas, combination or similar oven provided with a door, the

An electric oven comprising a housing (100) enclosing a cavity (6) provided on at least one wall with an electrical resistance element (7), there being provided in said cavity (6) a metal box structure (16) defining a cooking chamber (16A) which is open on one side (17) and in which food (50A, 50B) is disposed during its preparation, said box structure (16) being positioned in such a manner as to create an interspace (23, 88) between its walls (18, 19, 20) and the walls (4, 8, 22) of the cavity (6) of the oven (1).

Double-chamber electric oven with uniform heat transfer

A method and device for determining when a food (9) has thawed in a microwave oven (1) are provided. The food (9) is placed above an element (14) constructed of a microwave sensitive material and shields the element (14) from the microwaves to a different extent according to its degree of thawing. The temperature increase in the material resulting from its absorption of the microwaves is measured by a transducer (18) which receives a signal operationally related to the temperature and which on the basis for the signal halts the thawing when the temperature has reached a suitable value. The element (14) is associated with a food support (8) which thermally isolates it from the food (9), the element being in direct or indirect contact with the transducer (18). The transducer (18) can be disposed either in the food support (8) or in the bottom wall (7) of the oven thawing chamber (4) below the support (8).

Method and device for determining when a food has thawed in a microwave

A microwave oven has a fan for directing air into a cooking chamber, vent holes in the cooking chamber directly communicating with the exterior and having an outlet opening communicating with a compartment in which a humidity sensor for controlling the microwave energy is arranged. The outlet opening is centered substantially relative to the cooking region in which the food is placed. As a result only a defined part of the humid air flow from the food is conveyed to the humidity sensor.

Microwave oven with improved humidity sensing means

A microwave oven is shown which has a defrosting mode the length of which is determined solely by the humidity in the air in the oven provided by moisture from a frozen article, particularly frozen food, being defrosted in the oven.

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Brezzo di Bedero, Italy

Mario Fioroli