Whirlpool Corporation

Other

Tamara Distaso

John Doyle

Stefania Fraccon

Matthew Peter Ebrom

Neomar Giacomini

Cristiano Vito Pastore

Brandon Lynn Satanek

Gianpiero Santacatterina

Joshua George Abdoo

Alexander L Clayton

Donald John Gilmore

Ariana Bruno

Bruce M Wiatrak

Seth Herndon

Christopher D Cullen

Pallavi Manjrekar

Heng Tong Pit

Michael Tsai

Karen M Embury

Joel Matthew Sells

Ermanno Buzzi

Marco Giuliani

Paolo Crosta

Michele Venezia

Cristina Mazzetti

M Sells Joel

Ingrid Johnson

Ricardo Garcia-Padron

Joshua Abdoo

Christopher Cullen

Brandon Satanek

Bruce Wiatrak

Matthew P Ebrom

A cooking appliance can include a cooking chamber and an imaging device for capturing an image of a food item inside the chamber. The appliance can include a transparent, touchscreen display for displaying the interior contents of the cooking appliance to a user without requiring the user to open the cooking appliance, as well as providing for the user controlling, operating, and interacting with the cooking appliance.

Cooking appliance with an imaging device

A method of cooking food, such as fish and vegetables, using steam during a cooking cycle comprises a preheating step where the cavity is heated toward a cooking temperature and a cooking step where the cavity is maintained at the cooking temperature. The preheating step comprises a dry preheating step where no steam is introduced into the cooking cavity and a steam preheating step where steam is introduced into the cavity.

Method for cooking food using steam

An oven comprises a housing or structure presenting a plurality of inner walls and outer walls, the inner walls defining an oven cavity in which means are provided for cooking foods, the means comprising a grill for browning the foods, the oven also comprising a door for closing the cavity. At least one aperture is present in at least one of the walls of the oven cavity, or in the door, for selective connection to the environment external to the oven, such as to interceptably introduce fresh ambient air into the cavity, controllable interceptor means being provided at the aperture to enable this selectivity in introducing the ambient air into the cavity.

Oven provided with aperture for air entry into its cavity

An oven comprising a box housing with an internal cavity bounded by walls, and provided on one side with an opening closable by a movable door, at least one of the walls there being provided a browning or grilling member comprising an electrical resistance element, and presenting a first side facing the wall and a second side, opposite the first side, facing the interior of the oven cavity in which at least one food item is positioned to be subjected to cooking and/or grilling, this latter function being obtained by activating the member. In a position corresponding with first side of the grilling member a flat element is provided presenting two opposing flat faces, a first face presenting high emissivity and the second face presenting high reflectivity or reflective power, the element being able to be moved relative to the member such that this latter can be faced by the first face or the second face, depending on the type of cooking required for the food item positioned within the oven cavity.

Oven with improved functionality during grilling

A method for controlling the humidity level in a cavity of a cooking oven provided with a steam generator comprises the monitoring of the power delivered to the steam generator in order to maintain the power to a predetermined value that is correlated to a choice made by the user among a plurality of predetermined values corresponding to different values of at least one cooking parameter, particularly the degree of browning of the food.

Method for controlling the humidity level in a cooking oven

A method of baking bread using steam in an automated household oven with a cooking cavity and a steam system for introducing steam into the cooking cavity comprises determining a presence of bread in the cooking cavity and introducing steam into the cooking cavity upon a positive determination of the presence of bread. After the positive determination, the steam is introduced into the cavity to maintain a desired relative humidity in the cavity for a predetermined period of time to aid in formation of a moist, flexible crust on the bread, and the amount of steam introduced into the cavity decreases after the predetermined period of time. The cavity can be preheated and prehumidified prior to the determining of the presence of the bread in the cooking cavity.

Method for baking bread using steam

A method of cooking food with steam in an automatic household oven comprises receiving a user inputted cooking temperature, receiving a user inputted steam level, and implementing a preprogrammed steam cooking cycle based on the user inputted cooking temperature and the user inputted steam level.

Method of steam cooking

A method of baking a dessert using steam in an automated household oven comprises a first heating step where a heating system preheats a cooking cavity to a first temperature at a first heating rate and a second heating step where the heating system preheats the cooking cavity from the first temperature to a second temperature at a second heating rate less than the first heating rate. The first temperature is preferably about the boiling point of water, and a steam system introduces steam into the cooking cavity to facilitate baking of the dessert after the cooking cavity reaches the first temperature. A convection fan of the heating system is active during the first and second heating steps to help circulate air and steam in the cooking cavity and becomes inactive later in the baking method.

Method for baking a dessert using steam

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Gemonio, Italy

Tamara Distaso