WO2026022867A1 - Procédé de cuisson d'aliments et appareil correspondant - Google Patents

Procédé de cuisson d'aliments et appareil correspondant

Info

Publication number
WO2026022867A1
WO2026022867A1 PCT/IT2025/050172 IT2025050172W WO2026022867A1 WO 2026022867 A1 WO2026022867 A1 WO 2026022867A1 IT 2025050172 W IT2025050172 W IT 2025050172W WO 2026022867 A1 WO2026022867 A1 WO 2026022867A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
foodstuffs
weight
value
level
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
Application number
PCT/IT2025/050172
Other languages
English (en)
Inventor
Renzo Mazzon
Fabio BISETTO
Alessandro TOME'
Alessandro BURATTO
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.)
De Longhi Appliances SRL
Original Assignee
De Longhi Appliances SRL
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 De Longhi Appliances SRL filed Critical De Longhi Appliances SRL
Publication of WO2026022867A1 publication Critical patent/WO2026022867A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0611—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers

Definitions

  • the present invention concerns a method for cooking foodstuffs, specifically a method for cooking foodstuffs by means of a cooking apparatus in which the foodstuffs are placed resting on a cooking plate or grill.
  • the present invention also concerns said cooking apparatus.
  • Apparatuses for cooking foodstuffs in which the foodstuffs to be cooked are positioned in contact with a heat conducting plate, for example a grill or suchlike, so as to give the foodstuffs an external browning that allows to maintain a soft and juicy texture inside them, in particular in the case of meats, are known.
  • cooking apparatuses such as griddles, which comprise a lower plate on which the foodstuffs are placed resting and sometimes also an upper plate that can be disposed above the foodstuffs and preferably in contact therewith, so as to cook both sides of the foodstuffs simultaneously.
  • the lower plate, or each of the plates, is provided with a heating element, generally an electrical resistance, which can be activated so as to heat the respective plate to the desired temperature.
  • a first aspect is related to food safety, because if the foodstuff or part of it remains below a certain temperature, the foodstuff may not be safe from a bacteriological point of view, since most bacteria can only be eliminated at high temperatures, in particular above 60°C.
  • a second aspect is related to the foodstuffs’ cooking level because, while some foodstuffs categories have to necessarily be cooked with a certain cooking level, such as poultry for example, for other foodstuffs categories different cooking levels can be selected in relation to the tastes of a given consumer, for example rare, medium or well done.
  • Some solutions are also known that provide to measure a thickness of the foodstuffs inside a two-plate griddle, and determine the amount of time required to cook the foodstuffs with a certain cooking level on the basis of the thickness measured.
  • ES2945488A1 concerns a method for cooking foodstuffs by means of a cooking apparatus comprising a cooking plate on which the foodstuffs to be cooked are positioned, wherein the method provides to determine the internal temperature of the foodstuffs and then the respective cooking level on the basis of the percentage value of the decrease in weight of the foodstuffs obtained by means of measurements, which is compared with known weight loss percentage values.
  • ES2945488A1 it is provided that the user can manually enter information about the type of foodstuffs to be cooked, therefore this solution does not guarantee a correct and optimal cooking is always achieved, since any incorrect information would compromise the final result.
  • EP4212832A1 concerns a cooking apparatus, in particular an oven or air fryer, which provides to detect a weight of the foodstuffs during the cooking process and adjust the temperature and/or air speed accordingly, or estimate a cooking time for the foodstuffs.
  • EP4212832 Al does not provide any indication on the type of foodstuffs to be cooked.
  • US2021/033783A1 discloses a cooking apparatus for starch-based foodstuffs, in particular potatoes, which provides to detect the weight of the foodstuffs during the cooking process and adjust the temperature of the air inside the cooking chamber so as to improve the foodstuffs’ digestibility.
  • One purpose of the present invention is to provide a method for cooking foodstuffs that is reliable and can be implemented in different cooking apparatuses in order to cook foodstuffs in an autonomous manner, with the desired cooking level.
  • Another purpose of the present invention is to provide a cooking method and a corresponding cooking apparatus that allow to achieve a specific cooking level on each occasion, efficiently and without requiring specific skills on behalf of a user.
  • Another purpose of the present invention is to provide a cooking apparatus that is easy for a user to use.
  • Another purpose of the present invention is to provide a cooking apparatus and develop a cooking method that do not require visual inspections or internal temperature measurements of the foodstuffs.
  • Another purpose of the present invention is to provide a cooking apparatus and develop a cooking method that allow to achieve the optimal cooking level for specific foodstuffs on each occasion.
  • Another purpose of the invention is to provide a cooking apparatus and develop a cooking method that are efficient and reliable, and allow to achieve repeatable final results.
  • the Applicant has devised, tested and embodied the present invention to overcome the shortcomings of the state of the art and to obtain these and other purposes and advantages.
  • This cooking method is particularly advantageous since it requires the use of only one or more weight sensors, and it can be implemented in both single- or double-plate cooking apparatuses, and also in air fryers or similar cooking apparatuses.
  • the method in an initial step of the cooking process provides to determine a rate at which the weight of the foodstuffs decreases and compare it with respective reference rates stored in the memory unit, each corresponding to a foodstuffs category, in order to identify the category of the foodstuffs being cooked and to select the target value also as a function of the foodstuffs category identified.
  • the invention allows to achieve a high level of control of the cooking level, which is optimized on each occasion for the specific foodstuffs without requiring any user intervention and thus reducing potential errors.
  • the cooking method provides to weigh the foodstuffs in a substantially continuous manner during the cooking process and compare the value of the parameter with a plurality of target values, each corresponding to a different cooking level.
  • the parameter correlated to a weight difference is chosen from a cooking yield value or a weight loss value with respect to the reference initial weight value.
  • the value of the parameter considered is always calculated on the basis of the current weight value measured and the reference initial weight value.
  • the method provides to initially compare the value of the parameter calculated with a stored target value correlated to a first cooking level available and determine whether this cooking level has been reached.
  • the method provides to notify the user that the cooking level has been reached, while if the comparison gives a negative outcome, the method provides to continue to monitor the weight of the foodstuffs, re-calculate the new value of the parameter and repeat the comparison until the cooking level has been reached.
  • the method after the step of signaling the cooking level has been reached, the method provides to verify - on the basis of the detected weight - whether the user has removed the foodstuffs from the support. If they have, the method provides to continue the cooking process and repeat the steps of calculating the parameter and comparing it so as to determine whether another cooking level, that is, a higher cooking level, has been reached, notifying the user again.
  • This sequence of operations can be performed repeatedly until the foodstuffs are removed from the support or the last available cooking level has been reached. In this case, the cooking process is stopped, and the heating elements can be turned off.
  • the method provides to receive, when the cooking apparatus is started or in correspondence with the positioning of the foodstuffs, an indication regarding the desired cooking level.
  • the method can provide to notify the user only when the selected cooking level has been reached, without giving any warnings for lower cooking levels.
  • a plurality of target values for each cooking level provided are stored in the memory unit, each associated with a type of foodstuffs, and the method provides to obtain an indication of the foodstuffs category so as to select the suitable target value.
  • an indication of the foodstuffs category can also be obtained by means of a user interface, in which the user can select or manually enter the category of foodstuffs to consider.
  • the method can also provide to initially select a first target value on the basis of the indication of the category received through the user interface and, if the foodstuffs category identified does not correspond to the foodstuffs category received, select a new target value correlated to the identified category.
  • the method can also provide to give the user a time indication of an estimate of the cooking time, for information purposes, it being understood that the signal that a given cooking level has been reached is sent on the basis of the weight detection.
  • FIG. 1 is a block diagram showing some steps of a method according to the invention.
  • - fig. 2 is a graph showing the trend over time of the temperature of the heating means and of the foodstuff, and of the electrical power supplied to the heating means;
  • - fig. 3 is a graph showing the trend over time of the decrease in the weight of two foodstuffs belonging to different categories;
  • - fig. 4 is a schematic view of a cooking apparatus according to the invention in accordance with a first embodiment
  • FIG. 5 is a schematic view of a cooking apparatus according to the invention in accordance with one variant
  • FIG. 6 is a schematic view of a cooking apparatus according to the invention in accordance with another variant
  • FIG. 7 is a schematic view of a cooking apparatus according to the invention in accordance with a further variant.
  • a method for cooking foodstuffs 100 according to the present invention can be implemented in a plurality of different types of cooking apparatuses 10, 1 10, 210, 310, of which some examples are shown in figs. 4-7.
  • autonomous cooking apparatuses 10, 110, 210, 310 for example of a static or preferably convection type.
  • a cooking apparatus 10 is a contact cooking apparatus and comprises a support 11 for the foodstuffs 100, which is associated or cooperates with heating means 12.
  • the support 11 can be defined by a lower plate 13a and the heating means 12 can comprise an electrical resistance 23.
  • the apparatus 10 comprises a weight sensor 15 configured to weigh at least the foodstuffs 100 disposed on the support 11.
  • the weight sensor 15 can preferably be disposed below the support 1 1, for example inside a base body 16 of the apparatus 10, in a position suitable to detect its weight together with that of the foodstuffs 100 disposed thereon, or possibly even below the base body 16.
  • the weight sensor 15 can comprise one or more load cells or suchlike.
  • the apparatus 10 comprises a memory unit 17 in which at least a plurality of target values are stored, for a parameter correlated to a weight difference, each corresponding to a specific cooking level of the foodstuffs.
  • the target values can for example comprise values relating to a cooking yield or a weight loss which correspond to a given cooking level LI, L2, Ln, etc., in which a first level LI corresponds to the minimum cooking level and Ln corresponds to the maximum cooking level.
  • At least three levels LI, L2, L3 can be provided, respectively corresponding to a “rare”, “medium” or “well done” cooking level, in particular in the case of red meat, such as beef; it is however possible to provide a different number of levels, for example one, as in the case of poultry or other foodstuffs that have to be cooked in a specific way, or in general comprised between one and ten, such as two, four, five, six, seven, etc.
  • the apparatus 10 also comprises a user interface 18 provided with commands 19 for selecting one or more of either a cooking mode 19a, a cooking level 19b or a foodstuffs category 19c.
  • the user interface 18 can be provided with signaling means 20, for example of a visual type, able to provide the user with information on whether a specific cooking level has been reached.
  • the signaling means 20 can comprise LEDs or other luminous elements with differentiated colors according to the cooking level to be indicated, or a screen 21 on which messages, icons or other can be displayed.
  • the signaling means 20 can also comprise a timer 22 configured to provide a user with information regarding the cooking time required and/or remaining in order to cook certain foodstuffs 100.
  • the apparatus 10 comprises a control and command unit 24 configured to receive the data detected by the weight sensor 15 and/or by the commands 19 provided on the user interface 18, process them on the basis of the data stored in the memory unit 17, as will be described below, and command the heating means 11 to suitably cook the foodstuffs 100.
  • one such cooking apparatus 110 is a double-plate contact cooking apparatus which comprises, in addition to the elements described with reference to fig. 4, which are indicated with the same reference numbers, an upper plate 14 hinged with respect to the lower plate 13 with a hinge 29 and rotatable with respect thereto.
  • both plates 13, 14 can be provided with respective heating means 12, preferably able to be operated independently of each other.
  • the upper plate 14 can rotate by 180° with respect to the lower plate 13, so as to define a second support for the foodstuffs.
  • a weight sensor 25 can be provided also on the upper plate 14, positioned in such a way as to weigh the foodstuffs 100 disposed thereon when it is rotated by 180°.
  • means for measuring the thickness of the foodstuffs 100 disposed between the two plates 13, 14 can be provided, for example connected or integrated in the hinge 29.
  • an autonomous cooking apparatus 210 substantially comprises the same elements described with reference to figs. 4 and 5, except for the plates 13, 14.
  • This apparatus 210 comprises a containing body 226, which constitutes an external casing, having a housing compartment 227 and an internal container 228 that is extractable/insertable with respect to the housing compartment 227 (laterally or possibly from above), which defines both the support 1 1 for the foodstuffs 100 and also a cooking chamber.
  • the heating means 12 in this case can comprise an electrical resistance 23 and a ventilation device 30 which are disposed above the container 228, and optionally also a resistance 223 associated with a bottom wall of the housing compartment 227.
  • the weight sensor 15 can be positioned so as to directly weigh the container 228 or the apparatus 210.
  • this shows an autonomous cooking apparatus 310 in the form of an oven.
  • This apparatus 310 comprises a containing body 326 that constitutes an external casing, having a housing compartment 327 closed by a door 329, which defines a cooking chamber.
  • One or more supports 11 can be provided in the housing compartment 327, which are able to sustain containers containing the foodstuffs to be cooked or the simply the foodstuffs.
  • the supports 11 can in turn be sustained by respective support guides 330.
  • one or more weight sensors 15 can be provided, associated with the respective support guides 330, or possibly with the bottom wall 331.
  • the heating means 12 in this case can comprise one or more electrical resistances 23, preferably disposed in correspondence with one or more of either the upper, lower or rear walls, and optionally also a ventilation device 30.
  • the method provides to activate the signaling means 20 to notify a user that the specific cooking level Li has been reached.
  • the cooking level Li will correspond, on each occasion, to one of the cooking levels LI, L2, ..., Ln available.
  • the pre-heating step can be provided, for example, in the case of plate cooking apparatuses 10, 110 or also in the case of the autonomous cooking apparatus 210, 310, in particular when it is possible to select a plate cooking mode or it is preferable to introduce the foodstuffs into an already heated environment.
  • the foodstuffs 100 are weighed when the apparatus 10, 110, 210, 310 is already hot; alternatively, if the pre-heating step is not provided, the foodstuffs 100 are weighed when the apparatus 10, 110, 210, 310 is still cold.
  • the cooking method provides to weigh the foodstuffs 100 substantially continuously during the entire cooking process and compare the value of the parameter V(Pi) calculated on each occasion with a plurality of target values, each corresponding to a different cooking level LI, L2, Ln.
  • the parameter correlated to a weight difference is chosen between a cooking yield or weight loss value calculated with respect to the reference initial weight value P0.
  • the value of the parameter V(Pi) considered is always calculated on the basis of the value of the current weight Pi measured and the reference initial weight value P0.
  • the method provides to initially compare the value of the parameter V(Pi) calculated with a first target value RL1 stored, correlated to a first available cooking level LI, and determine whether this first cooking level LI has been reached.
  • the method provides to notify the user that this cooking level LI has been reached, while if the comparison gives a negative outcome, the method provides to continue to monitor the weight of the foodstuffs 100, recalculate the new value of the parameter V(Pi) and repeat the comparison until the first cooking level LI has been reached.
  • the method after the step of signaling that the first cooking level LI has been reached, the method provides to verify - always on the basis of the detected weight - whether the user has removed the foodstuffs 100 from the support 11. If not, the method provides to continue the cooking process and repeat the steps of measuring the current weight Pi, calculating the parameter V(Pi) and comparing it with the target values RL1, RL2, ..., RLn, in order to determine whether another cooking level L2, L3, ..., Ln has been reached, notifying the user again.
  • This sequence of operations can be performed repeatedly until the foodstuffs 100 are removed from the support 11 or the last available cooking level Ln has been reached. In this case, the cooking process is stopped, and the heating means 12 can be switched off.
  • the step of calculating the parameter V(Pi) correlated to the weight difference between the current weight value Pi and the initial weight value P0 provides to calculate the cooking yield Ri as a percentage value according to the following formula:
  • the step of calculating the parameter V(Pi) correlated to the weight difference between the current weight value Pi and the initial weight value P0 provides to calculate the weight loss Ci as a percentage value according to the following formula: 100
  • the detection of the current weight Pi and the calculation of the corresponding parameter V(Pi), in the form of cooking yield Ri, weight loss Ci or other can be carried out at predefined, fixed or possibly variable intervals At, for example longer in an initial phase of the cooking process and denser when a certain cooking yield and/or weight loss value has/have been exceeded.
  • the method provides to receive, when the cooking apparatus 10, 110, 210 is started or in correspondence with the positioning of the foodstuffs 100, an indication regarding the desired cooking level LI, L2, ..., Ln, for example by means of the special commands 19b provided on the interface 18.
  • the method can provide to notify the user only when the selected cooking level LI, L2, ..., Ln has been reached, without giving any warnings for the cooking levels below it.
  • a plurality of target values RL1 , RL2, ..., RLn for each cooking level LI, L2, L3 provided are stored in the memory unit 17, each of which is correlated to a foodstuffs category 100.
  • the method according to the invention provides to obtain an indication of the foodstuffs category in order to select the suitable target value.
  • the foodstuffs categories can comprise generic categories, such as meat, fish, vegetables, bread/polenta, more specific categories, for example beef, veal, pork, poultry, fish, peppers, zucchini, etc., or even categories that, together with the type of animal/vegetable, also consider the cut, such as beef burgers, chicken burgers, chicken thighs, beef slices and suchlike.
  • control and command unit 24 can adjust the heating means 12 in a differentiated manner as a function of the foodstuffs category be cooked, for example heating the support 11 or the housing compartment 27 more in the case of red meat and less in the case of fish or vegetables.
  • the heating means 12, and in particular the resistances 23, can be controlled by means of Relay or TRI AC, or other similar devices.
  • Figs. 2 and 3 show the power trends of the heating means 12 over time.
  • the method can provide, in an initial phase of the cooking process, to consider pairs of successive current weight values Pi, Pi+1 in order to calculate a weight decrease rate and to compare the calculated rate with respective reference rates VI, V2, ..., Vn, stored in the memory unit 17, each corresponding to a foodstuffs category, and on the basis of the comparison identify the foodstuffs category to be considered.
  • the trend of the weight decrease is substantially linear, and the slope varies as a function of the foodstuffs category.
  • the dashed line indicates the weight trend for four chicken burgers, while the solid line indicates the weight trend for four beef burgers, with substantially equal initial reference weight.
  • the method can also provide to give the user a time indication of an estimate of the cooking time, for information purposes, it being understood that the signal that a given cooking level LI, L2, ..., Ln has been reached is sent on the basis of the weight detection.
  • an indication of the foodstuffs category can also be obtained by means of the user interface 18, in which the user can manually select or enter the foodstuffs category to be considered, for example using the dedicated commands 19c.
  • the method can provide to initially select a first target value RL1, RL2, ..., RLn on the basis of the indication of the category received through the user interface 18 and subsequently, in the event that the foodstuffs category identified on the basis of the weight decrease rate does not correspond to the foodstuffs category received, select a new target value RL1, RL2, ..., RLn, correlated to the correct category.
  • the method provides to consider, for each foodstuffs category and/or cooking level LI, L2, ..., Ln, a certain weight percentage correlated to the fat content normally present in the foodstuffs 100, for example also stored in the memory unit 17, and to exclude it from the calculation of the value of the parameter V(Pi).
  • respective weight percentages correlated to the fat content for each foodstuffs category can be stored in the memory unit 17, and the control and command unit 24 can, on each occasion, select the one corresponding to the foodstuffs 100 being cooked.
  • respective weight percentages correlated to the fat content for each combination of foodstuffs category and cooking level can be stored in the memory unit 17.
  • the indication of the specific cooking level is not received from the start, but it is provided to generate signals once each cooking level has been reached, it can be provided to consider a different weight percentage correlated to the fats with each passage from one the cooking level to the next.
  • the weight percentage correlated to the fat that is suitable in relation to the type/category of foodstuff and the cooking level reached can be subtracted on each occasion from the value detected by the weight sensor 15, thus optimizing the determination of the cooking level, avoiding cases in which the foodstuffs 100 are cooked beyond the desired cooking level.
  • the plate-type apparatuses 10, 110 it is possible to provide a tray 31 to collect the fats and fluids that have come out of the foodstuffs 100, positioned in such a way that, during use, it rests directly on a surface, so that the content present therein is not weighed by the weight sensors 15, 25.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Electric Ovens (AREA)

Abstract

L'invention concerne un procédé de cuisson d'aliments (100) et un appareil de cuisson correspondant (10, 110, 210) qui met en œuvre ledit procédé, le procédé permettant de positionner les aliments (100) sur un support (11) d'un appareil de cuisson (10, 110, 210), de peser les aliments (100) au moyen d'au moins un capteur de poids (15) afin d'obtenir une valeur de poids initiale de référence (P0) et de stocker la valeur de poids initiale (P0) dans une unité de mémoire (17). Le procédé permet également de démarrer un processus de cuisson desdits aliments (100) en réglant de manière appropriée la température de moyens de chauffage (12) associés ou coopérant avec le support (11), et de surveiller le poids desdits aliments (100) au moyen dudit capteur (15) pendant la cuisson, en obtenant une pluralité de valeurs de poids en cours (Pi) qui sont comparées à une valeur cible (RL1, RL2,..., RLn) stockée dans l'unité de mémoire (17).
PCT/IT2025/050172 2024-07-23 2025-07-21 Procédé de cuisson d'aliments et appareil correspondant Pending WO2026022867A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102024000017011 2024-07-23
IT202400017011 2024-07-23

Publications (1)

Publication Number Publication Date
WO2026022867A1 true WO2026022867A1 (fr) 2026-01-29

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3410015A1 (fr) * 2016-01-29 2018-12-05 Panasonic Intellectual Property Management Co., Ltd. Appareil de cuisson chauffant
DE102018204955A1 (de) * 2018-04-03 2019-10-10 BSH Hausgeräte GmbH Gargerät mit Wiegevorrichtung
US20210033783A1 (en) 2019-07-29 2021-02-04 Saint-Gobain Ceramics & Plastics, Inc. Plastic wavelength shifting fiber and a method of making the same
US20210337837A1 (en) * 2018-11-16 2021-11-04 Koninklijke Philips N.V. Cooking appliance and method for starch-based foodstuffs
ES2945488A1 (es) 2021-12-31 2023-07-03 Cecotec Res And Development S L Metodo para monitorizar el estado de coccion de un alimento para un aparato para cocinar alimentos a la plancha
EP4212832A1 (fr) 2022-01-18 2023-07-19 Versuni Holding B.V. Appareil de cuisson comportant un système de pesée

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3410015A1 (fr) * 2016-01-29 2018-12-05 Panasonic Intellectual Property Management Co., Ltd. Appareil de cuisson chauffant
DE102018204955A1 (de) * 2018-04-03 2019-10-10 BSH Hausgeräte GmbH Gargerät mit Wiegevorrichtung
US20210337837A1 (en) * 2018-11-16 2021-11-04 Koninklijke Philips N.V. Cooking appliance and method for starch-based foodstuffs
US20210033783A1 (en) 2019-07-29 2021-02-04 Saint-Gobain Ceramics & Plastics, Inc. Plastic wavelength shifting fiber and a method of making the same
ES2945488A1 (es) 2021-12-31 2023-07-03 Cecotec Res And Development S L Metodo para monitorizar el estado de coccion de un alimento para un aparato para cocinar alimentos a la plancha
EP4212832A1 (fr) 2022-01-18 2023-07-19 Versuni Holding B.V. Appareil de cuisson comportant un système de pesée

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