Method for adjusting an operating program by means of visualized parameters relating to the product to be cooked, and a cooking appliance therefor
A method relates to adjusting a parameter of a process to be executed in a cooking appliance. The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from am...
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| creator | GREINER MICHAEL HÖMME REGINA KLING JUDITH |
| description | A method relates to adjusting a parameter of a process to be executed in a cooking appliance. The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from among the pictorial depictions is input. The process is executed in accordance with the value represented by the manually selected pictorial depiction. |
| format | Patent |
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The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from among the pictorial depictions is input. The process is executed in accordance with the value represented by the manually selected pictorial depiction.</description><language>eng</language><subject>BLASTING ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HEATING ; HUMAN NECESSITIES ; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES ; LIGHTING ; MEASURING ; MECHANICAL ENGINEERING ; OTHER DOMESTIC STOVES OR RANGES ; PHYSICS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; RANGES ; TESTING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VENTILATING ; WEAPONS</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140527&DB=EPODOC&CC=US&NR=8734877B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140527&DB=EPODOC&CC=US&NR=8734877B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GREINER MICHAEL</creatorcontrib><creatorcontrib>HÖMME REGINA</creatorcontrib><creatorcontrib>KLING JUDITH</creatorcontrib><title>Method for adjusting an operating program by means of visualized parameters relating to the product to be cooked, and a cooking appliance therefor</title><description>A method relates to adjusting a parameter of a process to be executed in a cooking appliance. 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The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from among the pictorial depictions is input. The process is executed in accordance with the value represented by the manually selected pictorial depiction.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BLASTING DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEATING HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES LIGHTING MEASURING MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RANGES TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VENTILATING WEAPONS |
| title | Method for adjusting an operating program by means of visualized parameters relating to the product to be cooked, and a cooking appliance therefor |
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