Improvements in or relating to cooking

Improvements in or relating to cooking

The cooking of food is controlled in response to the sensing of a liquid substance released by the food during cooking. Liquid substances released by food 6 during cooking are sensed by a sensor 9. The sensor may detect temperature, pH, electrical conductivity, optical properties, smell or the react...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: ANDREA JURGENS, MICHAEL GREINER, KATHARINA HUFNAGEL, JAROSLAV KLOUDA, RENE MARKUS, JURGEN KLASMEIER
Format: Patent
Sprache:eng
Schlagworte:
BLASTING
DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
HEATING
LIGHTING
MECHANICAL ENGINEERING
OTHER DOMESTIC STOVES OR RANGES
RANGES
VENTILATING
WEAPONS
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The cooking of food is controlled in response to the sensing of a liquid substance released by the food during cooking. Liquid substances released by food 6 during cooking are sensed by a sensor 9. The sensor may detect temperature, pH, electrical conductivity, optical properties, smell or the reaction to enzymes. Cleaning of the cooking apparatus may be controlled in response to such measurements.