EP2789918A1 - Method for cooking a cooked good and cooking device - Google Patents

Abstract

A method for operating a furnace with hot steam and a furnace for carrying out the method are described, in which the food (2) without a steam-insulating sheath in the cooking chamber (1) can be introduced and the cooking chamber temperature (TGR) in the cooking chamber (1). For example, by the metered introduction of steam can be controlled so that the cooking temperature (TGG) a time-dependent cooking temperature setpoint curve (TGGS) follows, the cooking temperature setpoint curve (TGGS) has at least a first and a second, the first area following area and in the first area has a greater slope than in the second area. By this method, the food (2) can be cooked quickly and gently without the use of a bag.

Description

Field of the invention

The invention relates to a method for cooking a food, in particular by means of steam, and a correspondingly designed cooking appliance.

background

EP 723115 A2 describes a method for cooking meat, wherein in a cooking temperature control phase of the cooking chamber is heated with hot air such that the cooking temperature follows a time-dependent Garguttemeperatur setpoint course. In this way, at a desired time a certain Garguttempera- tur (core temperature) can be achieved. It turns out, however, that it takes a relatively long time for food to be cooked in this way, because in order to avoid local overheating on the surface of the meat, the ramp of the cooking-product temperature set-value course not too steep may be chosen.

EP 2537418 A1 describes a method to cook food, such as meat, in a cooking appliance under steam, wherein the food is enclosed in a bag. The cooking chamber is heated with steam, wherein a cooking temperature is measured with a Garguttemperatur measuring probe and controlled by a control loop on a rising ramp until it reaches a final cooking temperature. At the same time, it is monitored that the cooking chamber temperature does not exceed a limit. This is followed by an optional high-temperature phase at elevated temperature. By this method, the food can be cooked quickly and gently.

Although cooking with steam is considered conservative, the use of a bag to contain the food means limiting the ease of use of the oven. There is therefore an object to develop gentle Dampfgarverfahren that are not dependent on the inclusion of the food in a bag and still allow gentle cooking of the food.

Presentation of the invention

According to the present invention, in a method for operating a furnace, the food is introduced into the oven and the cooking chamber temperature controlled in the oven so that the cooking temperature follows a time-dependent cooking temperature setpoint course, the cooking temperature setpoint course at least a first and a second, the first Area following area and in the first area has a greater slope than in the second area.

In this case, the cooking chamber is preferably heated by the metered introduction of steam (optionally with the aid of further heating means), whereby an efficient Heat is introduced into the food, without the oven temperature must be very high.

In a further preferred variant of the method, the food to be cooked is heated without a steam-insulating casing in the cooking chamber.

Preferably, the cooking temperature setpoint course is designed such that it increases over time up to the final cooking temperature, so that the desired core temperature is reached at the end of the cooking temperature control phase. In a preferred variant of the invention, the setpoint course is therefore an approximation to an exponential course of the cooking temperature with a steep rise in temperature in the first region and a flat fitting to the final cooking temperature in the second region. In a particularly preferred variant of the invention, the cooking temperature setpoint course is therefore monotonically increasing in the first and second regions, in particular increasing monotonically, for example increasing linearly, the second region adjoining the first region in time. A transition between the first and the second region may be in a Garguttemperaturbereich between 10 ° C and 30 ° C below the final Garguttemperatur.

The cooking time or the end time to which the food should be ready, can be specified. Preferably, the maximum cooking time is less than 3h, which corresponds to a much shorter duration than the usual soft-cooking with steam.

Preferably, the preheat phase precedes the first and second regions with the time-dependent temperature of the cooking product setpoint. The pre-heating phase brings the food from any initial temperature to a pre-programmed cooking temperature. This is preferably in a range of 20 ° C to 30 ° C, more preferably in a range of 23 ° C to 27 ° C. Thus, the food is cooked despite any initial temperature, which can fluctuate, for example, between cooling temperatures and room temperatures, brought to a specific temperature before the first portion of the time-dependent cooking temperature setpoint course begins.

Advantageously, care should be taken to ensure that the cooking chamber temperature never rises too high. This can be achieved in a preferred embodiment by the cooking space temperature is controlled so that it exceeds the final cooking temperature by at most 30 °, in particular at most 15 °, or even more preferably at most 10 °. Alternatively or additionally, the oven temperature can be controlled so that it does not exceed a predetermined fixed limit temperature, the fixed limit temperature is a value less than 105 ° C. During the preheating phase, the cooking chamber temperature is preferably limited to a range between 60 ° C and 80 ° C.

If the corresponding limit temperature is reached, it may be necessary to deviate downwards from the cooking temperature setpoint course to ensure that the cooking space temperature does not rise any further.

The invention is particularly suitable for cooking meat (fish in this context should also fall under the term meat), since there the cooking process can be completed after reaching the desired core temperature. In this case, the final cooking temperature is chosen according to the well-known advantageous core temperature of each type of meat. However, the method can also be applied to other food items, e.g. Vegetables are used.

Brief description of the drawings

• Fig. 1 die wichtigsten Komponenten eines Gargeräts und
• Fig. 2 den qualitativen Verlauf der Garguttemperatur TGG, der Garraumtemperatur TGR und des Garguttemperatur-Sollwerts TGGS.

Further embodiments, advantages and applications of the invention will become apparent from the dependent claims and from the following description with reference to FIGS. Showing:

• Fig. 1 the main components of a cooking appliance and
• Fig. 2 the qualitative course of the cooking temperature TGG, the cooking space temperature TGR and the cooking temperature setpoint TGGS.

Ways to carry out the invention

The cooking appliance according to Fig. 1 has a cooking chamber 1 for receiving the cooking product 2, for example on a metal sheet or grid 3. The device further has a controller 4 and a steam generator 5. The steam generator 5 is used to heat the cooking chamber 1 with steam. The steam generator 5 can produce superheated steam at a temperature above 100 ° C., for example, by means of additional hot air.

There may be other means of heating the cooking space, e.g. resistive heaters. The cooking appliance is preferably an oven with steam cooking function, but it may be e.g. also act as a pure steam cooker.

The controller 4 comprises, inter alia, means 6 for generating a cooking temperature setpoint course, ie a time-dependent setpoint TGGS of the cooking temperature TGG. This may be, for example, a memory and computing means that generate such a course in a known manner. Preferably, the means 6 is designed so that the cooking temperature setpoint course TGGS has a first area and a subsequent second area, wherein in a cooking temperature control phase of the device initially rises from a start value and monotonically, in particular strictly monotonous, to an intermediate temperature, which is, for example, 25 ° C below a final cooking temperature TGGE, rises and then with a flatter slope, but still monotonous, especially strictly monotonous, rising to the final Garguttemperatur TGGE runs. The pitches of the first and second areas are set so that the final cooking temperature TGGE is reached within a time set by the user via an input unit (not shown) of the oven. This time can be 3h or less.

Furthermore, the controller 4 comprises a first controller 7 and a second controller 8, which in each case compare an actual value with a desired value and generate a control variable such that the actual value equals the desired value.

The first controller 7 is connected to a cooking temperature measuring probe 9. This measures the cooking temperature TGG approximately in the center of the food 2, i. the so-called core temperature. The setpoint value TGGS of the cooking product temperature is supplied by the means 6 to the first controller 7. The controller 7 compares the cooking temperature TGG and its setpoint TGGS and generates from this a cooking space temperature setpoint TGRS, which is selected such that the cooking temperature TGG develops towards its setpoint TGGS.

The second controller 8 is connected to a cooking chamber temperature measuring probe 10. This measures the cooking chamber temperature TGR. The second controller receives the setpoint TGGS from the first controller, compares this with the current cooking chamber temperature TGR and generates therefrom a control signal for the steam generator 5. This control signal controls the steam generation and is selected so that the cooking chamber temperature TGR develops to its setpoint TGRS. If the device is controlled due to a given cooking chamber temperature TGR, e.g. during the preheating phases described in further, only this part of the control is required.

The controller 7 and / or 8 or generally the controller 4 are advantageously designed so that the cooking chamber temperature TGR does not exceed a limit temperature TLIM of 105 ° C. This way a can Thermal impairment of Gargutoberfläche be avoided.

The following describes the cooking process that can be carried out with the cooking appliance described so far. It should be emphasized that the cooking method described corresponds to only one of several possible operating modes of the cooking appliance. In general, the cooking device will be able to cook food with other conventional methods.

In the operating mode described here, first the cooking temperature measuring probe 9 is introduced into the food 2. In the in Fig. 1 As shown, the measuring probe 9 was pierced directly into the food 2. A steam-insulating sheath, which protects the food from the heating steam in the oven and how they, for example, in EP 2537418 A1 is described, is not needed.

The cooking product 2 provided with the measuring probe 9 is then introduced into the cooking chamber 1 and the cooking program is started. The following steps of this cooking program automatically run under the control of the controller 4. The course of the cooking temperature TGG, the cooking temperature setpoint TGGS and the cooking space temperature TGR during the cooking program are in Fig. 2 shown. In this case, the temperature of the cooking product TGG is shown superimposed as a dotted line on the continuous drawn line of the cooking temperature setpoint TGGS. The upper lines in FIG. 2 represent the cooking chamber temperature under two different gradients TGR (1), TGR (2).

First, the steam generator 5 is activated, so that the cooking chamber temperature TGR begins to increase. (Optionally, the cooking chamber can also be heated, for example, by means of resistance heating or another suitable heating medium.) The in FIG. 2 shown cooking program starts at a time t0, in which the oven temperature is 60 ° C.

In an optional first (pre) heating phase, which serves to gently temper the food and differences to compensate in initial temperatures, the food is warmed by measuring the temperature of the product. This phase ends at a time t1 when the food has a selectable, pre-programmed cooking temperature, for example 20 ° C.

In another second optional phase, which follows the first phase, cooking for larger pieces of food is accelerated. The degree of acceleration can be obtained from the course of the cooking temperature TGG in the first phase.

For example, the cooking chamber temperature in the second phase can be derived from the duration of the first phase by selecting a first cooking chamber temperature TGR (1) for a duration no longer than a predetermined duration t1. In the example, this temperature is the initial temperature of 60 ° C. If the duration is longer than the predetermined duration t1, then a second cooking chamber temperature TGR (2) can be selected. In the example, this temperature is as in FIG. 2 shown (after heating) constant 70 ° C to accelerate the heating of the food.

If, after reaching a preselected maximum duration tmax of the first phase, the desired cooking temperature is still not reached, the first phase can be stopped and the subsequent second phase can be initiated at a predetermined temperature, which is even higher, for example 80 ° C , This sale is in FIG. 2 not shown.

In an alternative embodiment, the three temperature settings of 60 ° C, 70 ° C and 80 ° C for the second phase may also be derived from the slope of the cooking temperature during the first heating phase.

In the optional second heating phase, the food is thus heated with the selected oven temperature of 60 ° C, 70 ° C or 80 ° C to a (second) selectable cooking temperature, for example 25 ° C. When this temperature after a predetermined time t2 is not reached, the cooking process can be aborted with an error message to the user.

During these first two heating phases, the temperature increase is determined by the cooking chamber temperature. The heating phase subsequent to these two optional preheating phases is controlled by the specification of a cooking temperature setpoint course TGGS, i. a time-dependent setpoint TGGS the cooking temperature TGG, controlled. In principle, individual preheating phases can be controlled by a predetermined TGGS curve, but such a control can increase the cooking chamber temperature TGR higher than desired.

The setpoint TGGS describes in the heating phase as in FIG. 2 first show a region of steeply increasing setpoints, followed by a shallower region that ends with reaching the final cooking temperature TGGE. The in FIG. 2 shown cooking temperature setpoint course can be considered as exponential course of the type TGGE * (1-exp (-kt)) with k as a time constant, which depends on the desired cooking time, which is approximated by means of two linear sections. As a result of which the curve initially increases more strongly, it is possible on the one hand to prevent the cooking chamber temperature TGR from assuming too high a value at the end of the heating phase. On the other hand, an overshoot of the temperature of the cooking product, especially with small pieces of food to be cooked, can be better avoided than with a simple linear course, as it is, for example, in EP 2537418 A1 is described.

The slope in the first, steeper area of the cooking temperature setpoint course can be chosen so that it allows the maximum heat input into the core of the food, without affecting the quality of the final product of the cooking process. For meat, this slope is in the range of about 0.7 ° C / min to 1.5 ° C / min, especially between 1.1 ° C / min to 1.3 ° C / min.

The second section begins at a time t3a when the temperature of the cooking product has risen to the final cooking temperature TGGE up to a defined temperature difference ΔT. This difference ΔT may e.g. be selected from a range between 10 ° C and 30 ° C or 15 ° C and 30 ° C below the final cooking temperature, preferably from a range between 23 ° C and 27 ° C below the final cooking temperature.

The slope of the second section can then be determined by the ratio of the temperature ΔT and the remaining cooking time t3b-t3a.

During this second area, the food is brought as flat as possible without overshooting the cooking temperature and near the end cooking temperature TGGE. This restricts the re-cooking of the food after the end of the cooking process.

As in FIG. 2 shown, a protection condition during the entire phase ensures that the temperature of the cooking chamber is limited to a maximum temperature TLIM of 105 ° C. This temperature can be reached and even exceeded by the use of superheated steam.

The method described is suitable, as mentioned above, especially for meat. However, the method can be used e.g. also be used for vegetables. In this case, the cooking temperature at the end of the cooking temperature control phase should be kept at the desired final cooking temperature TGGE for a certain time.

The food can be seared by the user still sharp, for example in a pan, if a significant crust formation is desired.

While preferred embodiments of the invention are described in the present application, it is to be understood that the invention is not limited thereto and may be embodied otherwise within the scope of the following claims.

Claims (16)

A method for cooking a cooking product (2) in a cooking appliance with a cooking chamber (1) during a cooking time, in which a cooking temperature (TGG) is measured and at least during a cooking temperature control phase of the cooking time a cooking chamber temperature (TGR) in the cooking outside the food (2) is controlled such that the cooking temperature (TGG) a time-dependent cooking temperature setpoint course (TGGS) follows, characterized in that the food (2) is introduced into the cooking chamber (1) and the cooking temperature setpoint course (TGGS) at least two Having regions with different pitch, wherein the second, the first following area has a lower slope than the first area. A method according to claim 1, characterized in that the cooking chamber (1) is at least partially heated by heating steam. A method according to claim 1 or 2, characterized in that the food (2) is heated without steam-insulating casing in the cooking chamber. Method according to one of the preceding claims, wherein the cooking temperature setpoint course (TGGS) is designed such that the temperatures of the first and the second region monotonically rise up to a final cooking temperature (TGGE). The method of claim 4 wherein the first and second regions are linear and the first region transitions to the second region at a temperature selected from a range between 10 ° C and 30 ° C below the final cooking temperature (TGGE) , Method according to one of the preceding claims, wherein the slope during the first region is at least on average between 0.7 ° C / min and 1.5 ° C / min. Method according to one of the preceding claims, wherein the slope during the second region of the temperature difference between the cooking temperature at the end of the first region and the final cooking temperature (TGGE) and a residual cooking time at the end of the first region is determined. Method according to one of the preceding claims, wherein the cooking temperature setpoint course (TGGS) with the at least two areas precedes a preheating phase, which brings the food (2) to a predetermined temperature at the beginning of the first area. The method of claim 8, wherein the cooking chamber temperature (TGR) during the preheating phase is limited to a range of 60 ° C to 80 ° C. Method according to claim 8 or 9, wherein during the preheating phase the temperature of the cooking product (TGG) is measured and parameters for setting subsequent cooking chamber temperatures (TGR (1), TGR (2)) are derived from the course of the cooking temperature. Cooking device suitable for carrying out a method according to one of the preceding claims with a cooking chamber (1) for receiving the cooking product (2),
a Garguttemperatur measuring probe (9) for measuring the temperature of the cooking product (TGG) of the food (2), and
a controller (4) which is designed to control the cooking chamber temperature (TGR) in the cooking chamber (1) in the cooking temperature control phase in such a way that the cooking temperature (TGG) of the cooking product (2) corresponds to a time-dependent cooking temperature setpoint course (TGGS) and that the cooking temperature set point course (TGGS) has at least two areas with different pitch, the second area following the first area having a smaller pitch than the first area. Cooking appliance according to claim 11 with a steam generator (5) for heating the cooking chamber (1) with steam. Cooking appliance according to claim 11 or 12, wherein the cooking temperature measuring probe (9) for measuring the cooking temperature (TGG) of the food (2) is formed without a vapor-insulating sheath. Cooking appliance according to one of claims 11 to 13, wherein the control is configured so that the slope of the cooking temperature setpoint course (TGGS) during the first region is at least on average between 0.7 ° C / min and 1.5 ° C / min. Cooking appliance according to one of claims 11 to 14, wherein the controller (4) is adapted to the slope during the second range from the temperature difference between the cooking temperature at the end of the first range and the end-cooking temperature (TGGE) and a remaining cooking time at the end of first range. Cooking appliance according to one of claims 11 to 15, wherein the controller (4) is adapted to measure during a heating phase, which precedes the cooking temperature control phase with the at least first and second area, the cooking temperature (TGG) and from the course of the cooking temperature Determine parameters for setting subsequent cooking chamber temperatures (TGR).

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