The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 27, 2007
Filed:
Mar. 01, 2004
Judith Imgram, Hanau, DE;
Andrea Jürgens, München, DE;
Katharina Wallenwein, Landsberg/Lech, DE;
Thomas Garner, Landsberg/Lech, DE;
Michael Greiner, Landsberg, DE;
Jürgen Klasmeier, Landsberg, DE;
Thomas Schreiner, Hurlach, DE;
Judith Imgram, Hanau, DE;
Andrea Jürgens, München, DE;
Katharina Wallenwein, Landsberg/Lech, DE;
Thomas Garner, Landsberg/Lech, DE;
Michael Greiner, Landsberg, DE;
Jürgen Klasmeier, Landsberg, DE;
Thomas Schreiner, Hurlach, DE;
Rational AG, Landsberg/Lech, DE;
Abstract
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.