EP0066637A1 - Verfahren zum Aufbräunen von Nahrungsmitteln in einem Mikrowellenherd - Google Patents

Verfahren zum Aufbräunen von Nahrungsmitteln in einem Mikrowellenherd Download PDF

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Publication number
EP0066637A1
EP0066637A1 EP81104380A EP81104380A EP0066637A1 EP 0066637 A1 EP0066637 A1 EP 0066637A1 EP 81104380 A EP81104380 A EP 81104380A EP 81104380 A EP81104380 A EP 81104380A EP 0066637 A1 EP0066637 A1 EP 0066637A1
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EP
European Patent Office
Prior art keywords
food
cooking
browning
power
oven
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.)
Granted
Application number
EP81104380A
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English (en)
French (fr)
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EP0066637B1 (de
Inventor
Phyllis Eck
Ronald G. Buck
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Northrop Grumman Guidance and Electronics Co Inc
Original Assignee
Litton Systems Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Litton Systems Inc filed Critical Litton Systems Inc
Priority to EP81104380A priority Critical patent/EP0066637B1/de
Priority to AT81104380T priority patent/ATE22769T1/de
Priority to DE8181104380T priority patent/DE3175458D1/de
Publication of EP0066637A1 publication Critical patent/EP0066637A1/de
Application granted granted Critical
Publication of EP0066637B1 publication Critical patent/EP0066637B1/de
Expired legal-status Critical Current

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    • 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
    • H05B6/6435—Aspects relating to the user interface of the microwave heating apparatus
    • 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
    • H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating

Definitions

  • the invention relates generally to the field of microwave ovens and more specifically to a method of cooking using both microwave and infrared radiation.
  • microwave radiation does not raise the surface temperature to as high a temperature for as long a time as in conventional cooking.
  • Juices from the interior of the food rise toward the surface of the food and accumulate there in relatively greater quantities than one finds at the surface with conventional cooking.
  • This higher moisture content has an inhibitive effect on the rate of browning.
  • the surface therefore, remains substantially unbrowned compared with conventionally cooked foods by the time the interior of the food is cooked.
  • Prior art microwave ovens have attempted to overcome the inherent inability of microwaves to brown some foods as well as conventional ovens by including in them devices to heat the food's surface by means of convection or infrared heat. With either type of device the surface temperature is raised to a higher temperature and lower water content than it would otherwise reach when under the influence of microwaves alone; and the surface "browning" is increased.
  • Prior art browning devices incorporated into a microwave oven even if they have been of the infrared radiation variety, have also incorporated into them many of the conceptual limitations found in conventional ovens.
  • Conventional ovens even today are mere mechanical improvements over stone age fired ovens. They generally operate by raising the temperature of the surroundings to a certain degree and then conducting the heat to the food by means of convection. In this regard, the burner is fired at full power until the desired temperature is achieved. Little cooking is done by infrared radiation from the burner itself. The result is a slow, energy- inefficient, hot method of cooking.
  • hot it is meant that the oven cavity and the ambient air heat up to substantial degree, a result no longer desirable in a modern kitchen.
  • the device is still operated at full power for a set period of time to again limit the scope of browning degrees and depths achievable.
  • this browning method requires an unneccesarily complex and expensive mechanical device to achieve its purpose.
  • FIG. 1 is a representational view of the control panel of a microwave oven implementation of the present invention. Also represented are several of the major microwave oven devices used by the present invention and their control lines to a power supply and a microprocessor which, although not shown, is again represented by the control panel.
  • Figure 2 illustrates a typical cooking/browning recipe for implementation by the microprocessor along with a time chart of the programm implementation of this recipe.
  • the food to be cooked will be placed in a conventional microwave oven (not shown) having included therein a magnetron 10, a browning heater 12, a high voltage power supply 14 connected to the magnetron 10, a power supply 16, means such as triacs 18, to control the application of power to the aforesaid devices, a power sensing circuit 22 interconnected to high voltage power supply 14 for magnetron 10 and to browning heater 12, a microprocessor (not shown, but represented by control panel 20) having a permanent read only memory (RON) (not shown) which is interconnected with control panel 20, said power supply 16, and said control means 18.
  • a power sensing circuit 22 is interconnected between the microprocessor and browning heater 12 and high voltage power supply 14.
  • Buttons Auto-Cook 24, Auto-Brown 26, and Rare 28 through Well 30 will then be present only in that embodiment using a power sensing technique to compute total cooking time.
  • a power sensing technique is disclosed in copending application Serial No. 73,077 to Buck filed September 6, 1979.
  • control panel 20 will instead have a button labelled such as Vari-Brown (not shown) in lieu of the Auto-Brown button to indicate to the microprocessor the initiation of a browning-cooking recipe rather than a microwave alone cooking recipe. Additionally, power sensing circuit 22 will not be connected to high voltage power supply 14.
  • buttons shown on control panel such as Vari-Cook, Defrost II, etc. are included to provide the cook the option of cooking by older microwave oven methods.
  • the numerical buttons 34 will be used in either of the present invention's preferred embodiments to enter such information as food code, food mass or cooking time into the microprocessor.
  • the start button 36 initiates cooking as in the prior art.
  • door interlock 38 prevents the operation of the microwave oven while the door is open. Additionally, in the present invention, it provides a signal to the microprocessor when the cook has performed the programmed request to turn the food over.
  • FIG. 2 illustrates a representative chart 52 of the cooking program performed by the microprocessor using a typical recipe of the preferred embodiment.
  • the total cooking time T is entered by the cook.
  • this cooking time is instead calculated from food type, food mass, doneness selected and average measured power input to the magnetron 10.
  • the cook After placing the food in the oven and closing the door, the cook enters into the microprocessor via the control panel 20 the type of food which is to be cooked and the total cooking time.
  • the type of food to be cooked is preferably represented by a two digit number code entered via push buttons 34.
  • the code which is appropriate for a particular food type is listed on the control panel area 32.
  • This area 32 would preferably have two columns of information.
  • the left column 40 would list various types of food such as roast, hamburger, pie, rolls, vegetables, etc.
  • the right hand column 42 would list a corresponding two digit number code.
  • the entry of this code into the control panel 20 after having selected the browning function by pushing the Auto-Brown button 26, causes the microprocessor to select the appropriate recipe for that type of food from the associated read-only-nemory.
  • control panel 20 can list the more common food types and the balance can be listed in a cookbook which may be provided to the consumer upon the sale of the microwave oven.
  • the cook would then enter the total cooking time T via the numerical buttons 34.
  • the total cooking time would be based upon a suggested recipe time from a cookbook of how long to cook a particular quantity of that type of food to a preselect range of doneness, i.e. from rare to well done and a number of gradiations therebetween.
  • the cook may, of course, refine these choices not only to accommodate his own personal taste, but also to accommodate finer gradiations in mass or quantity and the cooking pans he uses.
  • the microprocessor uses the food code entered by the cook to look up a recipe for that food type located in a read-only-memory module.
  • This recipe is comprised of a number of constants 50, 17 in the preferred embodiment, which provides the microprocessor the information it needs to run the cooking program 52. Included therein is such information as to how long relatively the microwave generating device is to be on, how long relatively the infrared heater is to be on, and in which order they are to be on, etc.
  • Each of these constants 50 will have been empirically predetermined by expert cooks operating the microwave generating device 10 and the infrared heater 12 in the microwave oven in various sequences, for various times and at various powers to obtain optimum cooking and browning for a given type of food.
  • the microprocessor will use these constants to reproduce exactly the same sequence of operations performed by the expert cook to give optimum results each time the microwave oven is used at home.
  • the method of the present invention can thus provide excellent cooking and browning for many categories of foods, results never before achievable in a microwave oven.
  • the recipe 50 includes constants, such as r10 and r11, which indicate in which order microwave and infrared radiation should be applied. If microwave radiation is to be applied first, a time chart of the cooking program executed by the microprocessor will result in a chart 52 as illustrated in Figure 2.
  • the specification of a specific constant number, such as r11, is only suggestive.
  • the actual constant may be a single bit of information located anywhere in the read-only-memory section allocated for a particular recipe.
  • the cooking program executed by the microprocessor using the recipe 50 is broken into two major periods, C and D.
  • the inclusion of two separate periods C and D allows the microprocessor to interrupt cooking at some predetermined percentage of time, indicated by r7, to provide for the turning over of food, the readjusting of the power levels and cycle times and the order of cycling of the radiation devices 10 and 12.
  • r7 some predetermined percentage of time
  • microwave cooking With microwave cooking, the only present source of increased evaporation is the continuously operated air blower. But since it operates at reduced temperatures vis-a-vis conventionally heated ambient air, its moisture absorbing capabilities remain limited. Furthermore, the evaporation itself reduces the temperature of the surface area which thereby reduces the energy available to drive the browning reaction as well as reduces the energy available to further vaporize surface area water.
  • the present invention uses the infrared heater 12 to provide additional energy to the surface area of the food specifically to increase the vaporization rate of the surface area water, to increase water activity; and to increase the reaction activation energy available.
  • the air blower 13 which is normally operated throughout the periods in which the microwave generating device 10 is on, may also be operated with the heater 12 to increase the rate of evaporation or to reduce (by cooling) the rate of the browning reaction.
  • a constant r9 is provided to indicate whether the air blower 13 should be on during the infrared portions of the first period D.
  • the period of time for which the microwave generating device is on during the preamble 56 is determined by constant r12 and by cooking time T entered by the cook. This time, tx1, is the result of the multiplication of constant r12 by time T.
  • the power applied to the microwave generating device 10 is given by constant r16.
  • the constant may be used to set the duty cycle, dcx 1 , of a magnetron 10 for example.
  • Varying the duty cycle of a magnetron is a conventional technique for varying the cummulative microwave power input to the microwave oven's cavity.
  • the duty cycle, dcx 1 , of the magnetron 10 may be controlled by the microprocessor by controlling the percentage of time triac 17 is enabled.
  • Variations in power are necessary to adjust microwave cooking for different food's capabilities to absorb microwave energy as well as their ability to transfer heat.
  • the infrared heater 12 is turned on. This initial period may be longer as the heater 12, starting cold, may have a delay to bring it up to a temperature at which it will begin browning the food efficiently.
  • microwave ovens in the United States use a 120 volt, 1800 watt maximum power supply. This power is insufficient to operate both the microwave generating device 10 and the infrared heater 12 simultaneously. Thus all representations of the preferred embodiment illustrated and discussed herein will have either one or the other device on at any given moment, but not both. It should be noted at this point that if the microwave generating device 10 is a magnetron, a power level of 70% of full power means that the microprocessor is applying power to the high voltage power supply 14 only 70% of the time. The other 30% may conveniently be used to supply power to the infrared generating device 12.
  • the period of time during which power is applied to the infrared heater 12 is indicated by tyl.
  • Time ty1 is determined by multiplying constant r14 by cooking T.
  • r14 constant r14
  • cooking T As an essential purpose of this initial period is to bring the heater from room temperature up to the temperature range at which it will be used in succeeding cycles to brown the food, various infrared heaters have varying response times. Accordingly, the length of this period will vary with the infrared heater used.
  • the infrared heater may be well above room temperature to begin with and require a much shorter time to reach operational temperatures. Also, because it (and the oven to a lesser extent) is hot to begin with, it will assist, even before it is turned on, in bringing the food up to temperature sooner during the microwave portion of preamble 56. It will also raise the surface temperature of the food to a higher temperature than it would otherwise be. In many foods, it has also been observed that it also causes an increase in surface water content which can impede the browning reaction. In order to provide for a uniform result independent of initial conditions, these effects must be compensated for. The manner of compensation must of course be empirically determined for each food, but it may involve reducing or increasing the initial microwave period, reducing or increasing the initial infrared period, or applying blown air in combination with the above to increase evaporation.
  • the microprocessor must know the initial temperature of the infrared heater. Depending on food type and the form of compensation which may be necessary, this measurement may be taken either at the very beginning of the cooking algorithm or just prior to applying power to the infrared generating device 12 during the first preamble period 56.
  • the temperature of the infrared heater 12 may be determined by the resistance of its heater element (not shown).
  • the temperature is given by the formula where To is a predetermined temperature such as 20°C, R is the resistance of the heater element at this temperature, R is the measured resistance, and ⁇ is a temperature coefficient for the heater in ohms per degree centigrade.
  • the constant ⁇ may be derived from the standard temperature coefficient for the metal used in the resistance element by multiplying it by the resistance R 0 .
  • the resistance of heater 12 is measured by measuring the voltage and current into heater 12.
  • the power sensing circuit 22 of Figure 1 measures both voltage and current and returns them to the microprocessor. The resistance then is v / I .
  • This circuit 22 may be of conventional design.
  • this power sensing circuit may also conveniently be used to provide voltage or constant power regulation to the infrared heater 12 to compensate for manufacturing variations from heater to heater and for line voltage variation.
  • microwave radiation of a fixed duration and power is cycled with the application of power to the infrared heater 12 a fixed number of times, N.
  • the length of the microwave half cycle, tuw1 is determined by constant r3 multiplied by cooking time T.
  • the microwave power, dc1 is determined by a constant r1 which may be used to set the magnetron's 1 duty cycle.
  • the length of time power is applied to the infrared heater in a half cycle, tir1, is determined by a constant r5.
  • N The total number of cycles; N, is determined by the cooking time T multiplied by constant r7, minus the nominal preamble time, tx1 + ty1, this entire sum divided by the cycle time, tuwl + tirl. Or, as T is a multiplier for all terms this equation may be restated as
  • the food was brought up to a temperature at which browning may begin and the infrared heater was activated to both bring it up to temperature and begin drying and browning the food.
  • the infrared heater was activated to both bring it up to temperature and begin drying and browning the food.
  • the infrared heater was on, heat induced regionally by microwave radiation will have had time to conduct to lower temperature areas of the food.
  • the food is now ready to accept more microwave radiation to both continue cooking and to maintain water level and temperature of the surface region of the food for browning purposes.
  • the infrared heater is cycled with the microwave generating device 10 in a co-ordinated fashion to maintain the food surface at the proper conditions for best browning as cooking proceeds.
  • the food is both cooked and browned in an optimal manner.
  • the first operation at the beginning of this period D is to determine from a constant r8 whether to turn the food over.
  • the reason this must be done for certain foods lies partly in the fact that a single infrared heater located on the roof of the microwave oven cavity is highly directional. It browns only the top of the food. With some foods this may be all that is desired, such as with cupcakes. With other foods, though, the food must be turned over to brown the bottom.
  • the microprocessor signals the cook with appropriate indicators: flashing lights, audible alarms or some combination thereof, that it is time to turn the food over.
  • the cook opens the microwave oven door, turns the food over, and closes the door.
  • the closing of the door is signaled by door interlock 38.
  • the microprocessor then resumes cooking.
  • a timer may be provided to restart the cooking after a set period, such as 30 seconds. Thereafter the cook may still turn the food over without serious interference with the cooking program, but overall browning will necessarily be uneven.
  • cooking period D would appear as represented in Figure 2.
  • Period D is again divided into two parts, a preamble period 54 and a cycling period 60.
  • the second preamble period 54 allows further flexibility in accommodating the cooking needs of various types of food.
  • the preamble 54 may be substantially a long microwave period to finish cooking, or it may be a long infrared period to provide for more browning.
  • the time the microwave generating device 10 is activated, tx2, is determined by constant r13 multiplied by cooking time T.
  • the power at which the microwave generating device 10 is run is determined by constant r17. This constant r17 may be used to set a magnetron duty cycle, dcx2.
  • the period the infrared heater is on is determined by constant r15 multiplied by cooking time T.
  • This time, ty2 may again be modified as is the first preamble's infrared heater time, ty1, by the initial temperature of the heater in the same manner as described above.
  • the heater will generally be on longer during this second preamble 54 to dry the accumulated juices on the bottom of the food which has just been turned over.
  • the microprocessor again cycles the microwave radiation with the infrared for a fixed number of cycles M.
  • a given cycle radiates microwave for a time ; tuw2 and then infrared for a time tir2.
  • Tuw2 is determined from constant r4 multiplied by cooking time T
  • tir2 is determined from constant r6 multiplied by cooking time T.
  • the total number of cycles M is determined by the length of the period D, minus the second preamble time, tx2 + ty2, divided by the cycle time, tuw2 + tir2. As all terms have T as a factor, the equation reduces to
  • constant r12 is used to set the power level of the microwave generating device lower. If the device is a magnetron 10, r2 may be its duty cycle, dc2.
  • the microprocessor signals the cook that the food is done.
  • the food might not be fully cooked in the sense that in some foods there should be a period in which the heat built up in some areas of the food is allowed to conduct to lower temperature areas of the food to finish the cooking in those areas. This practice is common today.
  • An alternative embodiment contains all the features of the first embodiment with the addition that the cook inputs to the microprocessor the mass (or quantity) of the food to be cooked instead of the time. He also selects a doneness such as RARE 28 from a set of donenesses 29 on the control panel 20 by pressing the button 28 marked RARE.
  • a doneness such as RARE 28 from a set of donenesses 29 on the control panel 20 by pressing the button 28 marked RARE.
  • the buttons 29, as can be seen from Figure 1 also contain subheadings indicating degrees of doneness from warm 28 to hottest 30. These categories may be used where RARE 28 to WELL 30 are inappropriate for the food to be cooked, such as with a cup of coffee. Also the buttons may be color coded with shades of brown, from light brown on button 28 to dark brown on button 30).
  • the microprocessor uses the food code 32 previously entered along with the doneness 28 selected to index an array of empirically predetermined constants X F D for each food type and doneness. As food types range from 00 to 99 and as there are five doneness categories 29, this array would be 100 by 5 and contain 500 X F,D constants.
  • the microprocessor uses the indexed constant in the formula to calculate the total cooking time T, where M is the food mass and P is the averaged measured power.
  • This method is disclosed in the copending application of Buck, Serial No. 73,077. Of course, in that application, microwave power was applied constantly at full or at a predetermined power. The above equation must be modified to adjust cooking time for the.periods that the microwave generating device is off and for the various power levels at which the microwave generating device 10 will be operating.
  • the computed value of T may then be used to compute the actual operating times of the two radiation devices 10 or 12 in the cooking program.
  • P must be average because the instantaneous power input to the magnetron 10 may fluctuate widely due to varying impedances on the magnetron output and varying line voltages on the power supply 16.
  • the value of T will then vary slightly during the running of the program, but this variance will become progressively less as the number of samples increases.
  • the actual run time Tr may be retained by the microprocessor and a time-to-complete, Tc, where may be displayed to the cook on a display 21.
  • the power sensing circuit 22 to measure power input to the infrared heater 12 and the magnetron 10 may be of conventional design.
  • doneness is basically an internal phenomena while browning is a surface phenomena, and the two are not totally dependent upon each other.
  • the disclosed method may be altered by those skilled in the art to implement separate browning choices.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Engineering & Computer Science (AREA)
  • Human Computer Interaction (AREA)
  • Electric Ovens (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP81104380A 1981-06-05 1981-06-05 Verfahren zum Aufbräunen von Nahrungsmitteln in einem Mikrowellenherd Expired EP0066637B1 (de)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP81104380A EP0066637B1 (de) 1981-06-05 1981-06-05 Verfahren zum Aufbräunen von Nahrungsmitteln in einem Mikrowellenherd
AT81104380T ATE22769T1 (de) 1981-06-05 1981-06-05 Verfahren zum aufbraeunen von nahrungsmitteln in einem mikrowellenherd.
DE8181104380T DE3175458D1 (en) 1981-06-05 1981-06-05 A method of browning food in a microwave oven

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Application Number Priority Date Filing Date Title
EP81104380A EP0066637B1 (de) 1981-06-05 1981-06-05 Verfahren zum Aufbräunen von Nahrungsmitteln in einem Mikrowellenherd

Publications (2)

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EP0066637A1 true EP0066637A1 (de) 1982-12-15
EP0066637B1 EP0066637B1 (de) 1986-10-08

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DE (1) DE3175458D1 (de)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0146406A3 (en) * 1983-12-20 1985-07-31 Matsushita Electric Industrial Co., Ltd. Automatic heating apparatus
EP0122710A3 (en) * 1983-03-15 1986-02-05 Microwave Ovens Limited Microwave ovens and methods of cooking food
EP0465020A3 (en) * 1990-06-30 1992-07-22 Gold Star Co. Ltd An electronic range having a fan motor rotation control function
FR2701093A1 (fr) * 1993-02-02 1994-08-05 Moulinex Sa Appareil de cuisson comportant un dispositif de dorage et un dispositif de génération d'énergie micro-ondes et procédé de commande de cuisson d'un tel appareil .
EP0727919A1 (de) * 1995-02-17 1996-08-21 Moulinex S.A. Verfahren zum Kochen für einen Ofen wobei Wiederstandsheizung und Mikrowellen gebraucht werden
EP0688146A3 (de) * 1994-06-13 1996-11-06 Whirlpool Europ Verfahren zum Steueren eines Mikrowellenofens, Mikrowellenofen und seine Verwendung zum Kochen oder Erwarmen eines Nahrungmittels nach diesem Verfahren
FR2737552A1 (fr) * 1995-08-04 1997-02-07 Moulinex Sa Procede de relance d'une nouvelle operation de chauffage d'un aliment en fin de cuisson
EP0788292A1 (de) * 1996-02-02 1997-08-06 AEG Hausgeräte GmbH Kochmulde mit automatischer Regelung des Garvorganges
EP0849537A1 (de) * 1996-12-18 1998-06-24 Raytheon Appliances Inc. Ofen mit Hochleistungsstrahlkochfeldern und Verfahren zum Entwickeln, Optimieren, Abspeichern und Auslesen von Rezeptsammlungen zum Betreiben des Ofens
US6157014A (en) * 1999-06-29 2000-12-05 Amana Company, L.P. Product-based microwave power level controller
WO2005026621A1 (de) * 2003-09-12 2005-03-24 BSH Bosch und Siemens Hausgeräte GmbH Steuerung für ein gargerät und verfahren zum steuern eines gargerätes
WO2014022575A3 (en) * 2012-07-31 2014-04-17 Qualcomm Incorporated Synthesizing intermediate performance levels in integrated circuits, and related processor systems, methods, and computer-readable media

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DE1143947B (de) * 1954-08-17 1963-02-21 Robert Bosch Elektronik Ges Mi Einrichtung zur Waermebehandlung organischer Substanzen in einem elektromagnetischenStrahlungsfeld sehr hoher Frequenz
US3569656A (en) * 1969-07-24 1971-03-09 Bowmar Tic Inc Automatic cooking cycle control system for microwave ovens
US3854024A (en) * 1974-02-01 1974-12-10 Dca Food Ind Environmental temperature control system
US4045640A (en) * 1975-12-08 1977-08-30 Norris Industries Inc. Stay-hot control for microwave oven
US4137442A (en) * 1975-05-22 1979-01-30 Sharp Kabushiki Kaisha High-frequency oven having a browning unit
GB2011677A (en) * 1977-12-29 1979-07-11 Cannon Ind Ltd Cooking aid
US4227062A (en) * 1978-05-31 1980-10-07 General Electric Company Optimum time ratio control system for microwave oven including food surface browning capability
GB2061576A (en) * 1977-12-29 1981-05-13 Cannon Ind Ltd Cooking aid
EP0000955B1 (de) * 1977-08-30 1981-09-02 Litton Systems, Inc. Verfahren um Nahrungsmittel in einem Mikrowellenofen zu bräunen

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1143947B (de) * 1954-08-17 1963-02-21 Robert Bosch Elektronik Ges Mi Einrichtung zur Waermebehandlung organischer Substanzen in einem elektromagnetischenStrahlungsfeld sehr hoher Frequenz
US3569656A (en) * 1969-07-24 1971-03-09 Bowmar Tic Inc Automatic cooking cycle control system for microwave ovens
US3854024A (en) * 1974-02-01 1974-12-10 Dca Food Ind Environmental temperature control system
US4137442A (en) * 1975-05-22 1979-01-30 Sharp Kabushiki Kaisha High-frequency oven having a browning unit
US4045640A (en) * 1975-12-08 1977-08-30 Norris Industries Inc. Stay-hot control for microwave oven
EP0000955B1 (de) * 1977-08-30 1981-09-02 Litton Systems, Inc. Verfahren um Nahrungsmittel in einem Mikrowellenofen zu bräunen
GB2011677A (en) * 1977-12-29 1979-07-11 Cannon Ind Ltd Cooking aid
GB2061576A (en) * 1977-12-29 1981-05-13 Cannon Ind Ltd Cooking aid
US4227062A (en) * 1978-05-31 1980-10-07 General Electric Company Optimum time ratio control system for microwave oven including food surface browning capability

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0122710A3 (en) * 1983-03-15 1986-02-05 Microwave Ovens Limited Microwave ovens and methods of cooking food
EP0146406A3 (en) * 1983-12-20 1985-07-31 Matsushita Electric Industrial Co., Ltd. Automatic heating apparatus
EP0465020A3 (en) * 1990-06-30 1992-07-22 Gold Star Co. Ltd An electronic range having a fan motor rotation control function
FR2701093A1 (fr) * 1993-02-02 1994-08-05 Moulinex Sa Appareil de cuisson comportant un dispositif de dorage et un dispositif de génération d'énergie micro-ondes et procédé de commande de cuisson d'un tel appareil .
EP0609762A1 (de) * 1993-02-02 1994-08-10 Moulinex S.A. Kochgerät mit braunung- und mikrowellengenerzeugenden Vorrichtungen und Verfahren zum Steuern des Kochvorganges
EP0688146A3 (de) * 1994-06-13 1996-11-06 Whirlpool Europ Verfahren zum Steueren eines Mikrowellenofens, Mikrowellenofen und seine Verwendung zum Kochen oder Erwarmen eines Nahrungmittels nach diesem Verfahren
EP0727919A1 (de) * 1995-02-17 1996-08-21 Moulinex S.A. Verfahren zum Kochen für einen Ofen wobei Wiederstandsheizung und Mikrowellen gebraucht werden
FR2730892A1 (fr) * 1995-02-17 1996-08-23 Moulinex Sa Procede de cuisson pour un four a chauffage combine par resistance chauffante et micro-ondes
FR2737552A1 (fr) * 1995-08-04 1997-02-07 Moulinex Sa Procede de relance d'une nouvelle operation de chauffage d'un aliment en fin de cuisson
EP0757510A3 (de) * 1995-08-04 1997-05-28 Moulinex Sa Verfahren zum Wiederaufstarten einer neuen Heizoperation von Nährungsmittel am Ende einer Kochzyklus
EP0788292A1 (de) * 1996-02-02 1997-08-06 AEG Hausgeräte GmbH Kochmulde mit automatischer Regelung des Garvorganges
EP0849537A1 (de) * 1996-12-18 1998-06-24 Raytheon Appliances Inc. Ofen mit Hochleistungsstrahlkochfeldern und Verfahren zum Entwickeln, Optimieren, Abspeichern und Auslesen von Rezeptsammlungen zum Betreiben des Ofens
US5877477A (en) * 1996-12-18 1999-03-02 Amana Company, L.P. Oven with high power radiant cooking elements and methods of developing, optimizing, storing, and retrieving recipes for the operation of the oven
US6157014A (en) * 1999-06-29 2000-12-05 Amana Company, L.P. Product-based microwave power level controller
WO2005026621A1 (de) * 2003-09-12 2005-03-24 BSH Bosch und Siemens Hausgeräte GmbH Steuerung für ein gargerät und verfahren zum steuern eines gargerätes
WO2014022575A3 (en) * 2012-07-31 2014-04-17 Qualcomm Incorporated Synthesizing intermediate performance levels in integrated circuits, and related processor systems, methods, and computer-readable media
US9223384B2 (en) 2012-07-31 2015-12-29 Qualcomm Incorporated Synthesizing intermediate performance levels in integrated circuits, and related processor systems, methods, and computer-readable media

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DE3175458D1 (en) 1986-11-13
EP0066637B1 (de) 1986-10-08
ATE22769T1 (de) 1986-10-15

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