PROCESS FOR COOKING A FOOD ITEM IN AN OVEN AND AN OVEN FOR COOKING A FOOD ITEM

摘要

1455838 Cooking food SIEMENS-ELECTROGERATE GmbH 26 Nov 1973 [24 Nov 1972 8 Feb 1973 18 Oct 1973] 54820/73 Headings A2A and A2E [Also in Division F4] A method of cooking food in an oven comprises heating the food continuously or intermittently with a forced hot air flow and subjecting the food to thermal radiation pulses causing the temperature of air in the region of the food to rise and fall about a mean temperature value between 100‹C and 160‹C so that the food is browned. The mean temperature value is the mean attained during the last third of the total time during which the food is subjected to said pulses. The pulses may last 3 min. and the intervals between pulses are at least 5 min. The air temperature and the food surface temperature are said to increase at a rate of at least 5‹C/min. during each pulse. The pulses may be applied during the first half of or throughout the whole cooking time. An oven for carrying out the process may include a fan impeller 21, an electric air heating element 27 and an electric grilling element 16 capable of attaining a surface temperature of between 600‹ and 900‹C. The fan may be operated throughout the cooking time or may be switched off during the pulses. The element 27 and the fan may be switched on and off simultaneously. Alternatively, the element 16 may be continuously operable and the fan may be actuated intermittently to produce said pulses by reduction of the surface temperature of the element 16. In the embodiment shown, the elements 16, 27 are simultaneously operable by a switching device 17 having either an expansion bar sensor 18 outside the oven chamber 10 and set to operate at 160‹C or an air temperature sensor within the oven chamber. In yet another embodiment, the element 16 is actuated by a time switch and the element 27 is cut in and out by an air temperature sensor at 125‹ and 135‹C respectively, so that the element 27 is cut out shortly after a pulse begins. The fan motor 13 and both elements 16, 27 are deactivated by a door contact, and the impeller 21 is stopped by an electrically or mechanically actuated brake, when the oven door is opened. The switching device 17 may be adapted to operate additionally at normal cooking temperature and at a pyrolytic self-cleaning temperature, an oven door lock being provided.