EP4255117A1 - Procédé de préparation de produit à cuire dans un appareil de cuisson et appareil de cuisson - Google Patents
Procédé de préparation de produit à cuire dans un appareil de cuisson et appareil de cuisson Download PDFInfo
- Publication number
- EP4255117A1 EP4255117A1 EP23161257.3A EP23161257A EP4255117A1 EP 4255117 A1 EP4255117 A1 EP 4255117A1 EP 23161257 A EP23161257 A EP 23161257A EP 4255117 A1 EP4255117 A1 EP 4255117A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- food
- cooked
- cooking
- heat
- microwave radiation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 193
- 235000013305 food Nutrition 0.000 title claims abstract description 182
- 238000000034 method Methods 0.000 title claims abstract description 61
- 230000005855 radiation Effects 0.000 claims abstract description 46
- 238000010438 heat treatment Methods 0.000 claims abstract description 38
- 238000012546 transfer Methods 0.000 claims abstract description 11
- 230000005540 biological transmission Effects 0.000 claims description 13
- 239000010453 quartz Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229910052721 tungsten Inorganic materials 0.000 claims description 5
- 239000010937 tungsten Substances 0.000 claims description 5
- 239000003570 air Substances 0.000 description 17
- 238000002360 preparation method Methods 0.000 description 7
- 239000000523 sample Substances 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 4
- 230000001419 dependent effect Effects 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 239000004065 semiconductor Substances 0.000 description 2
- 239000012080 ambient air Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/647—Aspects related to microwave heating combined with other heating techniques
Definitions
- the invention relates to a method for preparing food to be cooked in a cooking appliance with a cooking chamber, the cooking appliance having at least one radiator for emitting heat to the cooking chamber and/or the food to be cooked and with a microwave source for emitting microwave radiation to the cooking chamber/and or that Food to be cooked is equipped, and wherein the cooking appliance is equipped with a control device with which the at least one radiator and the at least one microwave source can be controlled.
- the invention also relates to a cooking appliance with a cooking chamber, wherein the cooking appliance is equipped with at least one radiator for emitting heat to the cooking chamber and with a microwave source for emitting microwave radiation to the cooking chamber, and wherein the cooking appliance is equipped with a control device with which the at least one radiator and the at least one microwave source can be controlled.
- a food usually needs to undergo a change in the core (cooking) and on the surface (browning) in order to achieve the desired end result. These two aspects depend on the type and condition of the food and are achieved by chance, if possible at the same time at the time of removal.
- the publication EP 2 608 635 A1 discloses a method for operating a cooking appliance with a thermal heating source and a microwave heating source, wherein at least one thermal heating source is used to heat the cooking chamber and that the microwave heating source is additionally switched on at least during a heating phase.
- a method for operating a cooking appliance in which a food item to be cooked is irradiated with high-frequency radiation in different frequency ranges for cooking and browning.
- the food to be cooked is continuously heated (cooked) due to the frequency-dependent penetration depth of the radiation Radiation in the second frequency range has a lower penetration depth, so that the food to be cooked is only heated on the surface and thus browned.
- the food to be cooked can be heated specifically close to the surface using at least one thermal heating source.
- the DE 10 2019 107 834 A1 discloses a method for operating a cooking appliance for preparing food to be cooked, in which a measurement system is used to determine a measure of browning and a measure of the doneness. For this purpose, a target state can also be set separately. In the process, the food is cooked and browned at a high temperature in a first step and then browned at a low temperature in a second treatment step.
- EP 0 513 721 A2 describes a method for controlling a baking/roasting process in an oven, in which a device is present for ending the baking/roasting process when an adjustable final value is reached.
- the final value can be a baking/roasting time, but it can also be a core temperature monitored with a temperature sensor skewer.
- the method also uses a device for switching off the heating energy before the set final value is reached, with a control circuit calculating the switch-off point of the heating energy depending on the size and type of the set final value.
- the invention therefore faces the problem of disclosing a method for preparing food to be cooked in a cooking appliance and a cooking appliance for carrying out such a process, in which good preparation quality is achieved using significantly lower energy consumption.
- the cooking appliance for carrying out the method is equipped with at least one radiator for emitting heat to the cooking chamber, with a microwave source for emitting microwave radiation to the cooking chamber and with a control device with which radiators and the at least one microwave source can be controlled.
- the advantages that can be achieved with the invention result from the fact that the method includes identifying a parameter of the food to be cooked and at least three steps for preparing the food to be cooked, wherein in a first step the cooking chamber is heated to a target temperature by supplying heat and the food to be cooked is additionally heated Emission of microwave radiation to the food to be cooked and/or the cooking space is heated, in a subsequent second step heat is released to the cooking space and/or the food to be cooked in such a way that the heat transfer to the food to be cooked is greater than in the first step, at least during one Part of the second step, the food to be cooked is further dielectrically heated by releasing microwave radiation to the food to be cooked and/or the cooking space, and in a subsequent third step the supply of heat to the cooking space and/or
- Food to be cooked in the sense of the application means food that not only needs to be cooked on the inside, but should also be browned on the surface in such a way that a Maillard reaction occurs there.
- a cooking device in the sense of the registration is a device with which the aforementioned preparation of the food to be cooked can be carried out.
- a cooking chamber is a part of the cooking appliance that forms a closed area. It holds the food itself or a suitable cooking container in which the food is located and usually has an opening through which the food can be placed in the cooking space and which can be closed by a door.
- Radiators for emitting heat can be conventional top heat, bottom heat or ring heaters used in cooking appliances such as ovens, with the first two supplying the heat to the cooking space through thermal radiation and thus at least partially giving it off to the food to be cooked, and the latter with the heat in the form of hot air is transported into the cooking chamber and thus also to the food to be cooked using a circulating air fan.
- radiators can also be other devices, described later, with which heat is given off to the cooking space and in particular to the food to be cooked.
- a microwave source can be a magnetron or a semiconductor-based generator of microwave radiation, preferably in the range of 915 MHz or 2.45 GHz, with which it is possible to emit microwave radiation to the cooking chamber and the food to be cooked therein and thus dielectric heating of the food to be cooked.
- Control device is a device with which programs and program parts are in their process can be influenced.
- Programs can be simple programs in which the user only sets a type of heating and a cooking chamber temperature, but programs can also be complex processes, in particular automatic programs, in which the individual types of heating and cooking chamber temperatures are varied and the actuators and consumers of the cooking appliance, in particular its heating devices and Microwave sources can be switched on and off and/or the amount of heat and microwave radiation released can be influenced. This influence can occur either as a result of conditions such as reaching a time within a program run and/or the presence of a measured value or as a result of user input.
- Equipping the cooking appliance with the control device can mean that the control device is structurally integrated into the cooking appliance, but it can also mean that a control device located outside the appliance, for example in a cloud or on a mobile device, is only connected via suitable wired or wireless means communicates with the cooking appliance through data transmission. Mixed forms in which only part of the control device is structurally integrated into the cooking appliance are also conceivable. Identifying a parameter of the food to be cooked is defined in the following paragraphs of the dependent claims. This means that in at least one of the three following steps, one or more parameters, in particular the target temperature, the level of the microwave power causing the microwave radiation, the type and/or amount of heat transfer and/or the duration of the individual steps, are set depending on the parameter can be.
- the easiest way to increase the heat transfer to the food is to increase the temperature in the cooking chamber. However, it can also be done by directing the transfer of heat to the food to be cooked and therefore at least approximately no increase in the cooking chamber temperature. Suitable means for this are also the subject of the dependent claims. Terminating the supply of heat to the cooking space and/or the food to be cooked in a subsequent third step means that at the beginning of this step, all heating devices with which heat is generated and the associated introduction of heat into the cooking space and/or onto the food to be cooked switched off or reduced to such an extent that they no longer make a significant contribution to the transfer of heat to the food. Stopping the supply of heat to the cooking chamber does not mean that heat already stored in the cooking chamber or adjacent components is used to further warm the food.
- a parameter of the food to be cooked is the type of food to be cooked and the identification is carried out by a user input or by at least one suitable one Sensor.
- User input can be made using suitable input means on the cooking appliance or on external devices that communicate with the control device of the device for data transmission.
- image-capturing sensors can be used as a sensor, which identify either the food to be cooked itself or a marking arranged on the food to be cooked (which can be removed before the food to be cooked is placed in the cooking space).
- the preparation process can be largely automated and the user does not need any knowledge about cooking times or cooking chamber temperatures to be set. This is particularly advantageous because the method according to the invention differs from conventional preparation methods that the user knows or from setting parameters in conventional recipes.
- a parameter of the food to be cooked can be a target temperature, in particular a target core temperature of the food to be cooked, and the identification can take place through a user input or by assigning the target temperature to the identified type of food to be cooked. If it is not a target core temperature, a target temperature can, for example, be a temperature of the surface of the food to be cooked. If the target temperature is not identified through user input, it can be stored in a memory that is assigned to the control device and automatically assigned to the type of food that has already been identified. In this case, it may be possible for the user to influence the target temperature within specified limits by entering a degree of doneness (e.g. rare, medium, well done).
- a degree of doneness e.g. rare, medium, well done.
- At least one of the following parameters depends on at least one of the identified parameters of the food to be cooked: Duration of the first step, target temperature of the cooking chamber in the first step, amount of microwave radiation supplied in the first step, duration of the second step, type and / or amount of energy for heating in the second step, amount of microwave radiation supplied in the second step, duration of the third step, amount of microwave radiation supplied in the third step.
- the target temperature of the cooking chamber is preferably 0 Kelvin to 40 Kelvin above the entered or assigned target core temperature of the food to be cooked; ideally it is 20 Kelvin above the target core temperature. In this way, a sufficient cooking chamber temperature is specified in order to heat the food effectively and at the same time in an energy-saving manner.
- the target temperature of the cooking chamber is therefore below a temperature at which a Maillard reaction of the food to be cooked occurs.
- the amount of microwave radiation supplied can be determined by both the duration and the power of the supplied Microwave radiation can be influenced.
- the transmission power is the same in all three steps, but it can also vary. For example, you can start with a higher transmission power in the first step and then reduce it in the second step or in the following two steps. It is also possible that the transmission power in the third step is higher than in the second step, in particular equal to or greater than in the first step.
- the duration of the second step can depend either on the food to be cooked or, in a particularly advantageous manner, on a sensory-determined property of the surface of the food to be cooked, in particular the browning and/or surface temperature of the food to be cooked. Suitable sensors for determining these properties are cameras, infrared sensors or thermometers.
- the heat transfer to the food in the second step should be large enough to cause a Maillard reaction in the food.
- the surface temperature of the food to be cooked in the second step is above 160°C.
- Particularly energy-saving types of surface browning are the release of heat in the form of near-infrared waves with a wavelength of approx. 1.2 micrometers, in particular through a quartz or quartz-tungsten radiator, the release of heat through hot air concentrated on the food to be cooked (the so-called impingement method) or the release of heat through a combination of a circulating air fan and a grill heater.
- microwave radiation is supplied to the cooking chamber during all three steps with a transmission power that is the same.
- the transmission power during a step is understood to mean the average transmission power of the step.
- the second step is ended when the food to be cooked has a target browning determined by sensors.
- the target browning can be below the desired final browning, which means that the food can continue to brown in the third step. This measure ensures that the food is only heated with high energy for as long as is necessary to achieve the desired browning.
- the heat supply to the cooking space only begins when the food to be cooked is in the cooking space. This can be ensured in particular by suitable sensors such as weight sensors or a camera. This avoids a heating process, which is usually not necessary, but already uses energy that would be better used to warm the food.
- the third step is followed by a fourth step, in which heat is supplied to the cooking chamber again after the cooking chamber temperature has fallen below the target temperature. This ensures that the food is cooked to its desired state of doneness.
- Fig. 1 shows a cooking appliance 2 in a first embodiment, which is suitable and designed for carrying out the method according to the invention for preparing food 6.
- the cooking appliance 2 comprises a cooking space 4 which can be closed by a cooking space door 20 and in which the food to be cooked is placed on a food support 18 suitable for this purpose and selected by the operator.
- the cooking appliance 2 is equipped with radiators, in the exemplary embodiment shown with a top heat radiator 10 arranged in the cooking space 4, a bottom heat radiator 12 below the cooking space floor and a circulating air heater in the form of a ring heater and a fan, both symbolized by the dashed ring 8.
- the cooking appliance 2 is also equipped with a microwave source 26, via which microwave radiation from a microwave generator (not shown in the figures (magnetron or semiconductor microwave generator)) can be sent into the cooking chamber 4, whereby the food to be cooked, and only to a small extent also the cooking chamber, are dielectric be heated.
- a microwave generator not shown in the figures (magnetron or semiconductor microwave generator)
- Microwaves in the range of 915 MHz or 2.45 GHz are preferably used.
- programs can be selected and parameters associated with the programs, such as types of heating, temperatures or times, as well as those necessary for carrying out the program can be set Information, for example parameters of the food to be cooked 6 such as the type of food to be cooked or a degree of doneness are identified.
- a control device 14 controls the programs depending on programs and parameters entered with the operating and display device 13 and / or depending on sensor data that are measured with sensors described below. In particular, the radiators 8, 10 and 12 and the microwave source 26 are controlled or regulated.
- the cooking appliance 2 is also equipped with a sensor in the form of a camera 16, with which parameters of the food 6 can be identified.
- the type of food being cooked and the browning of the food being cooked are of particular interest here.
- the camera 16 is arranged outside an insulation (not shown) of the cooking space 4 and takes images of the cooking space 4 through a transparent window (not shown).
- a further sensor in the exemplary embodiment shown is a core temperature measuring probe 24, which can be inserted into the food 6 and determines the core temperature there and passes it on to the control device. As in the exemplary embodiment of the cooking appliance 2 shown, this can be done by radio, but also via a cable, not shown.
- FIG. 2 shows a second embodiment of a cooking appliance 102 with a cooking chamber 104 and a food support 118, which is suitable and designed for carrying out the method according to the invention for preparing food 106, using a block diagram.
- this cooking appliance not only has a top heat radiator 110, a bottom heat radiator 112 and a circulating air heater 108, but also with a device for generating and introducing hot steam into the cooking space 104 (steam generator 132). Quartz or quartz-tungsten radiator 134, a panel heater 136 and a device 138 for generating and specifically directing hot air to the food to be cooked in an impingement process.
- the cooking appliance 102 is also equipped with a microwave source 126, via which microwave radiation from a microwave generator 127 can be sent into the cooking chamber 104.
- the top heat radiator can also be operated at maximum power and/or by connecting another radiator as a grill radiator 111.
- an operating and display device 113 with which programs can be selected and parameters associated with the programs such as heating types, temperatures or times can be set, as well as information necessary for carrying out the program, for example parameters of the food to be cooked 106 how the type of food to be cooked can be identified.
- a control device 114 is also present, which functions in a similar manner to the control device 14.
- a sensor 128 for measuring the surface temperature of the food to be cooked is present in the second exemplary embodiment.
- This sensor 128 can be an infrared camera, but also a temperature measuring probe 124 with an additional temperature sensor in the handle area.
- a temperature sensor 130 is shown in this figure, with the help of which the cooking chamber temperature can be regulated.
- the food to be cooked is ideally placed in a cold, not preheated cooking chamber.
- a parameter of the food to be cooked is identified beforehand (then through a user input) or at the same time (then possibly with the help of the camera). This can either be a target temperature of the food to be cooked, in particular the target core temperature, or the type of food to be cooked.
- the control device assigns a target core temperature to the food to be cooked. Additional user input, particularly regarding the degree of doneness or the quantity of food being cooked, can help.
- the aim of this identification step is for the control device to know at its end a target temperature and/or a target core temperature, which it monitors on the one hand with the help of the core temperature measuring probe and/or the sensor for measuring the surface temperature of the food to be cooked and, depending on which, on the other hand, it determines parameters of the further steps to prepare the food.
- the cooking space is then heated up using the top heat radiator, the bottom heat radiator, the circulating air heater or a combination thereof.
- the selection of the radiator can either be set by the user via the operating and display device, or it can be done automatically by the control device depending on the food being cooked.
- the heating energy is already used to warm the food. Heating is preferably carried out via temperature control of the cooking chamber with suitable temperature sensors.
- the target cooking chamber temperature in this step is 0 Kelvin to 40 Kelvin, ideally 20 Kelvin above the target core temperature of the food to be cooked. This is necessary so that the ambient air is warm enough that the food to be cooked does not cool down on the surface and thus the cooking space air is heated over the food in a very energy-inefficient manner.
- microwave radiation with an output of approximately 150 watts is radiated into the cooking space via the microwave source, thereby dielectrically heating the food.
- the level of performance can be fixed. Alternatively, it depends on the type of food being cooked Target temperature or the target core temperature possible.
- the dielectric heating in particular results in heating and the associated cooking inside the food to be cooked.
- the duration of the first step is set by the control device depending on the food to be cooked, the target temperature or the target core temperature.
- the second step further cooking and browning takes place with a higher heat transfer to the food.
- the aim is to cause a Maillard reaction on the surface of the food, which causes the food to brown.
- the heat transfer can be increased in the simplest way by increasing the target cooking space temperature and continuing to use the radiators used in the first step.
- higher heating outputs or other or additional radiators such as the quartz or quartz-tungsten radiator, the panel heater, the device for generating and directing hot air to the food in an impingement process or a combination in which the top heat Radiators are operated with higher power than grill radiators and only the fan of the circulating air heating without the ring heating element.
- This step is deliberately not done at the beginning of the cooking process because, for example, in the case of casseroles sprinkled with cheese, the browning process is first waited until the cheese has melted in order to achieve an optimal browning result. Furthermore, the first step warms the surface of the food slightly and, if necessary, dries it so that the browning step can then take place faster and more energy-efficiently. It makes sense to continue cooking using microwave radiation during this browning step, since for large-volume foods such as meat and casseroles, cooking in volume is the time-limiting process and separating cooking and browning would be disadvantageous for both time and energy efficiency reasons.
- the control device sets the duration of the second step, the radiators used, their heating output, the target cooking chamber temperature, and/or the power of the microwave radiation depending on the food to be cooked, the target temperature or the target core temperature.
- the duration of the second step it is particularly advantageous if the second step is ended after the food to be cooked has reached a target browning that is dependent on the food to be cooked or other user input and determined with the camera. It is particularly advantageous if the target browning is below a desired final browning, since the food can continue to brown in a subsequent third step.
- the target cooking chamber temperature is reduced again to 0 Kelvin to 40 Kelvin, ideally 20 Kelvin above the target core temperature of the food to be cooked.
- the microwave source remains switched on and dielectrically heats the food.
- the power of the microwave radiation can again depend on the type of food being cooked, depending on the target temperature or the target core temperature or be permanently set to approx. 150 watts.
- the residual heat from the radiators used for browning is also used to continue cooking the food, browning it further and protecting the surface from cooling down. Only when the target cooking chamber temperature falls below are the top heat, bottom heat and/or circulating air heating switched on again in a fourth step.
- the cooking process steps can be time-controlled.
- sensors such as core temperature sensors, cooking chamber cameras, moisture sensors
- support with heated steam from the steam generator is also conceivable, especially in the first and/or second step.
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- Electromagnetism (AREA)
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Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE20225216A BE1030392B1 (de) | 2022-03-28 | 2022-03-28 | Verfahren zum Zubereiten von Gargut in einem Gargerät und Gargerät |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP4255117A1 true EP4255117A1 (fr) | 2023-10-04 |
Family
ID=82742880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP23161257.3A Pending EP4255117A1 (fr) | 2022-03-28 | 2023-03-10 | Procédé de préparation de produit à cuire dans un appareil de cuisson et appareil de cuisson |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP4255117A1 (fr) |
| BE (1) | BE1030392B1 (fr) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0513721A2 (fr) | 1991-05-11 | 1992-11-19 | Miele & Cie. GmbH & Co. | Procédé et appareil de régulation d'un cycle de cuisson/friture |
| EP1793300A1 (fr) | 2005-11-30 | 2007-06-06 | Miele & Cie. KG | Procédé de cuisson |
| US20100193507A1 (en) * | 2009-01-30 | 2010-08-05 | General Electric Company | Speedcooking oven |
| EP2608635A1 (fr) | 2011-12-20 | 2013-06-26 | Miele & Cie. KG | Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson |
| DE102014217637A1 (de) * | 2014-09-03 | 2016-03-17 | BSH Hausgeräte GmbH | Heizen eines Garraums eines Haushalts-Gargeräts |
| DE102016102245A1 (de) | 2016-02-10 | 2017-08-10 | Miele & Cie. Kg | Gargerät und Verfahren zum Betreiben |
| DE102016114708A1 (de) | 2016-08-09 | 2018-02-15 | Miele & Cie. Kg | Verfahren zum Betreiben eines Gargerätes sowie Gargerät |
| EP3500798A1 (fr) * | 2016-08-18 | 2019-06-26 | BSH Hausgeräte GmbH | Détermination d'un degré de dorage d'un produit à cuire |
| DE102019107834A1 (de) | 2019-03-27 | 2020-07-16 | Miele & Cie. Kg | Verfahren zum Betreiben eines Gargeräts und Gargerät |
-
2022
- 2022-03-28 BE BE20225216A patent/BE1030392B1/de active IP Right Grant
-
2023
- 2023-03-10 EP EP23161257.3A patent/EP4255117A1/fr active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0513721A2 (fr) | 1991-05-11 | 1992-11-19 | Miele & Cie. GmbH & Co. | Procédé et appareil de régulation d'un cycle de cuisson/friture |
| EP1793300A1 (fr) | 2005-11-30 | 2007-06-06 | Miele & Cie. KG | Procédé de cuisson |
| US20100193507A1 (en) * | 2009-01-30 | 2010-08-05 | General Electric Company | Speedcooking oven |
| EP2608635A1 (fr) | 2011-12-20 | 2013-06-26 | Miele & Cie. KG | Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson |
| DE102014217637A1 (de) * | 2014-09-03 | 2016-03-17 | BSH Hausgeräte GmbH | Heizen eines Garraums eines Haushalts-Gargeräts |
| DE102016102245A1 (de) | 2016-02-10 | 2017-08-10 | Miele & Cie. Kg | Gargerät und Verfahren zum Betreiben |
| DE102016114708A1 (de) | 2016-08-09 | 2018-02-15 | Miele & Cie. Kg | Verfahren zum Betreiben eines Gargerätes sowie Gargerät |
| EP3500798A1 (fr) * | 2016-08-18 | 2019-06-26 | BSH Hausgeräte GmbH | Détermination d'un degré de dorage d'un produit à cuire |
| DE102019107834A1 (de) | 2019-03-27 | 2020-07-16 | Miele & Cie. Kg | Verfahren zum Betreiben eines Gargeräts und Gargerät |
Also Published As
| Publication number | Publication date |
|---|---|
| BE1030392B1 (de) | 2023-10-24 |
| BE1030392A1 (de) | 2023-10-20 |
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