Electrolux Home Products, Inc.

Steven M Swayne

Brendan McGinnis

Andrew Worley

Timothy Turner

Ashish Ainapure

Paolo Faraldi

Desirea Lewis

Massimo Banzato

Cathy L May

Elizabeth A Byrne

Marco Carnevali

Greg Funk

Ryan Blanchard

Alberto Dell'Olio

Robert W Smith

Catherine L May

A method is disclosed for cooking food in an oven cavity, where air is the cooking medium. Using a predetermined cooking algorithm, a temperature of the oven cavity is adjusted in a plurality of temperature and/or time regulated cooking stages. An initial pre-heat stage targets a first target temperature including a user-selected oven cavity temperature plus a first offset. A subsequent post-heat stage targets a second target temperature including the user-selected temperature plus a second offset different from the first offset. Two or more heating elements and a fan are operated during the post-heat stage according to a duty cycle controlled via a hysteresis temperature control algorithm or a PID temperature control algorithm.

Air fry cooking method and apparatus

An appliance is provided with a cavity wrapper defining a cooking chamber therein. An embossment is formed in a wall of the cavity wrapper and protrudes within the cooking chamber. The embossment has a leading sloped portion. A shroud is located adjacent the wall and includes an outer perimeter edge that is spaced from the embossment thereby defining an exhaust port therebetween. A bracket is disposed outside the cavity wrapper and includes a pair of mounting tabs affixed to an external surface of the wall of the cavity wrapper. The pair of mounting tabs straddling the embossment in a staggered formation.

Oven cavity wrapper having a structural embossment and associated convection features

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 method is disclosed for cooking food in an oven cavity, where airis the cooking medium. Using a predetermined cooking algorithm, a temperature of the oven cavity is adjusted in a plurality of temperature and/or time regulated cooking stages. An initial pre-heat stage targets a first target temperature including a user-selected oven cavity temperature plus a first offset. A subsequent post-heat stage targets a second target temperature including the user-selected temperature plus a second offset different from the first offset. Two or more heating elements and a fan are operated during the post-heat stage according to a duty cycle controlled via a hysteresis temperature control algorithm or a PID temperature control algorithm.

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.

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Springfield, TN, United States of America

Steven M Swayne