EP1253382A1 - Cooking method and apparatus with automatic recognition of cooking stuff - Google Patents

Abstract

The cooking process involves the automatic detection of the covering of the cell-form sectors (101-114) of the cooking trays with deposits from the cooking. This is done by measuring the internal resistances of the heating elements (2) and/or the temperature of the cell-form sectors, and conducting the cooking on the basis of the coverage reading thus obtained.

Description

The invention relates to a cooking method, in particular for cooking, grilling, roasting, deep-frying and / or steaming, in which food to be cooked on or in a food support with a cooking surface, which have a multiplicity of cell-like sections which can each be heated by at least one heating element comprises, arranged and under control and / or regulation at least one of the heating elements is cooked; and a cooking device with a cooking surface of a food support, the one Comprises a plurality of cell-like sections, each cell-like section at least has a heating element which is connected to a control and / or regulating device for Implementation of a cooking method according to the invention.

Cooking devices are known in which at least one sensor can be inserted into a food to be cooked is, specific sizes of food to be cooked from recorded measured values or their temporal Course for cooking process control or regulation can be determined, in particular by different Initiate phases of a cooking process.

A cooking process sensor is known from DE 299 23 215 U1, which is at least partially, namely with its spit-like tip, can be inserted into a food to be cooked, the tip being several spatially separated sensors for recording temperature and / or humidity values may include. About the time course of the recorded temperature or humidity values specific food and / or cooking appliance sizes can then be determined, which in turn can be used for cooking process control.

The use of a cooking process probe to be inserted into the food is primarily for cooking devices, which are designed as combi devices, i.e. work with hot air and / or steam, advantageous, especially when it comes to the preparation of scrambled dishes such as rice pudding, or scrambled eggs, or goulash, when it is first cooked, searing meat takes place and then liquid is added for steaming, but with disadvantages is afflicted to insert a cooking process sensor in the food. In addition to the well-known Cooking process sensors can only be inserted into food, which is essentially one have a firm consistency, they have a disruptive effect, for example, when stirring and enable only a very selective determination of the condition of the food.

DE 197 18 399 A1 discloses a cooking device with a measuring device for recording of at least one cooking condition variable, the value of which changes in the course of a cooking process, a cooking process depending on the size of the cooking state and / or a derivative to manage them according to time. In particular, depending on the determined derivative values determines the point in time at which a phase change of a cooking process is to be initiated is.

The control, for example a heating device in a cooking device, for grilling via a The size of the cooking state and / or its derivation has the disadvantage, among other things, that when Grilling usually does not cover the entire heated cooking surface with food and is therefore part of it the energy applied is not used during the cooking process. In addition leads the heating of the entire cooking surface when grilling meat to ensure that juice that comes from the Meat emerges, is heated so much that it partially evaporates, while others, essentially Burn solid parts of the meat onto the cooking surface or burn into it.

Furthermore, conventional cooking surfaces have the disadvantage that they have a high inertia in thermal behavior is inherent, so that regulation of the cooking process within narrow temperature limits is difficult.

In WO 85/05528 a generic cooking device with a grill surface is known, which by arranging a large number of individually controllable via a microprocessor Heating elements is divided into a variety of segments and thus to perform one generic method is suitable. Target values can be entered via an input unit for temperature, volume cooking time and the like are entered into a microprocessor, in which a comparison with corresponding, recorded actual values then takes place in order to determine the to be able to selectively control individual heating elements. A disadvantage of this cooking device is, however, that a user enters target values for a feed undifferentiated, so that a unwanted, area-wise evaporation of liquid, area-wise burning of solid substances and the like is still inevitable.

A microwave oven is known from US Pat. No. 6,172,348 B1 in which the microwave radiation is controlled as a function of a detected physical amount of food to be cooked, which can be determined by the shape, weight and / or temperature of the food, the food to be rotated to record said physical quantity in the cooking space must become.

A microwave oven is also known from US Pat. No. 5,478,987, in which an assignment of Food to be cooked in one of two groups depending on the output value of an alcohol sensor, a gas sensor, as well as photo sensors to detect the shape of a on a turntable stored vessel takes place.

For example, from US 6,022,572 a cooking method is known in which the determination the weight of a food to be cooked.

In the cooking process of EP 0 464 925 A1, too, the load on a heating plate is increased The food to be cooked is detected in order to be able to control the operation of the heating plate in a targeted manner.

WO 95/16334 discloses a cooking method in which temperature signals from a sub-area a cooking zone can be detected, and from this a determination of the temperature and thermal load of the entire cooking zone is determined in order to supply energy to the Control the cooking zone. Determining the temperature of the entire cooking zone from one However, sub-area is fraught with large errors, especially when the distance between the heat source and the cooking zone is large.

The object of the present invention is therefore the generic cooking method and Generic cooking device to evolve such that the disadvantages of the prior art be overcome.

The object of the cooking process is achieved according to the invention in that the Covering the cell-like sections with food to be cooked is automatically recognized by detection at least the resistors, in particular internal resistors, the heating elements and / or the temperature of the cell-like sections, and depending on the detected food cover of the cell-like sections the cooking process is carried out.

It can be provided that in order to detect the food cover of the cell-like sections, at least a first food size, such as surface temperature, thermal conductivity, the energy input, the moisture content, the surface quality, the contour, the Volume, density, browning, crusting, consistency, weight and / or the type of food to be cooked, at least one derivation of the first size of food to be cooked according to the time of each cell-like section, the load and / or optical characteristics is determined or will.

It is also proposed according to the invention that by means of a cooking process sensor, which is preferably is at least partially insertable into the food to be cooked, at least a second size of food to be cooked, in particular the core temperature, the density, the type of food, the degree of ripeness, the pH value, the pasteurization factor, the consistency, the juiciness, the smell, the taste, the quality, the browning, the crust formation, the degree of protein swelling, the vitamin breakdown, the development of carcinogenic substances, hygiene and / or thermal conductivity, and / or at least a time derivative of the second size of food to be cooked over time is or will be determined.

It is preferred according to the invention that the cooking process, in particular via the heating elements individual cell-like sections or groups thereof, depending on the first Size of the food to be cooked, the derivation of the first size of the food to be cooked, the size of the food to be cooked and / or the Derivation of the second food size is controlled and / or regulated.

It can be provided that cell-like at least partially covered by a food Section can be grouped together.

It is also proposed with the invention that the first size of the food to be cooked, the derivation of the first food size, the second food size and / or the derivation of the second food size with at least one stored third food size and / or at least one entered fourth food size is or are compared, and depending on the result of the comparison, the cooking process is carried out.

It can be provided that the first food size, the derivation of the first food size, the second food size and / or the derivation of the second food size, in particular as Function of the time when a third food size is or are saved.

It can also be provided that the fourth size of food is entered by a user and is saved, especially as a function of time.

The invention also proposes that at least one instruction be sent to a user as a function of at least one detected resistance of a detected temperature and / or a certain first, second, third and / or fourth size of food to be guided of the cooking process is issued.

The object relating to the cooking appliance is achieved by at least one device for determination the resistors, in particular internal resistances, the heating elements and / or at least one temperature sensor per cell-like section in operative connection with the Control and / or regulating device.

Another object of the invention is achieved by a weight sensor and / or an optical detection unit for each cell-like section in operative connection with the Control and / or regulating device.

The invention can also be characterized by an at least partially thermal Isolation of the individual cell-like sections from one another.

Embodiments according to the invention can be characterized in that the control and / or Control device in operative connection with at least one cooking process sensor can be at least partially inserted into a food to be cooked, a storage unit, an input unit, a display unit and / or an output unit, in particular for self-learning To control and / or regulate the cooking process.

It can also be provided that the food support can be tilted.

Finally, it is proposed according to the invention that the food support by means of a lid, is preferably airtight, closable.

The invention is therefore based on the surprising finding that food is automatically cooked recognizable on a cooking surface and the energy supply to this food depends on the detected one The type of food and the item to be cooked can be regulated, so that, for example, when grilling meat only pieces of meat are heated while the rest of the cooking surface remains essentially cold, so that evaporation of juice emerging from the pieces of meat and burning in falling solid particles on the cooking surface is substantially avoided.

Further features and advantages of the invention result from the description below, in which an embodiment according to the invention, for example, using one of a single figure existing schematic drawing is explained. The figure shows a perspective view of part of a cooking device 1 according to the invention with an intelligent Cooking surface 100 which enables cooking according to the method according to the invention.

As the figure shows, the cooking device 1 comprises a food support 10 with a cooking surface 100, which in turn is divided into individual cell-like sections or cells 101 to 114. The division of the cooking surface 100 is achieved in that each cell 101 to 114 in thermal Contact is made with a heating element 2, while the cooking surface 100 per se forms a closed surface. The heating elements 2 are essentially in direct contact with the cooking surface 100 arranged on the underside thereof. Each cell also shows 101 to 114 a weight sensor 3 and an optical detection unit 4, consisting of a source for the emission of electromagnetic radiation and a detector for detection of radiation scattered and / or reflected by the food. To simplify the presentation are elements 2, 3 and 4 in the figure in separate cells 103, 104 and 102, respectively shown, although each cell 101 to 114 comprises corresponding elements. In a not shown, alternative embodiment can be provided that the cells mechanically are separated from each other, even isolated from each other, for example for weight determination to allow separate for each cell.

On the cooking surface 100 there is a food 6 in the form of a steak, at least in which partially a cooking process sensor 5 is inserted.

The cooking process sensor 5, the optical detection units 4, the weight sensors 3, the heating elements 2 and a device, not shown, for determining the (internal) resistances of the heating elements 2, preferably all cells 101 to 114, are not shown Control and / or regulating unit connected. This control and / or regulating unit is again with a storage unit (not shown), an input unit (not shown) and an output unit (not shown).

Über die Widerstände der Heizelemente 2 findet eine Bestimmung der Gargutbedekkung der Garfläche 100 statt. Die so erfaßte Gargutbedeckung kann über Ausgabesignale der Gewichtssensoren 3, welche vorzugsweise in Form von Dehnungsmeßstreifen auf der Garflächenunterseite der Zelle 101 bis 114 ausgeführt sind, und der optischen Detektionseinheiten 4 präzisiert werden, beispielsweise unter Erfassung der Kontur des Steaks 6. Dabei wird erfaßt, daß die Zellen 101 bis 104 und 108 bis 111 nicht mit dem Steak 6 belegt sind, im Gegensatz zu den Zellen 105 bis 107 und 112 bis 114. Nach Erkennung des Bereichs der Garfläche 100, welche mit dem Steak 6 belegt ist, werden zunächst nur diejenigen Zellen 105 bis 107 und 112 bis 114 über ihre Heizelemente 2 beheizt, die mit dem Steak 6 zumindest teilweise belegt sind.

Abhängig von der erfaßten Veränderung der Widerstände der Heizelemente 2 und den Ausgabesignalen der Gewichtssensoren 3 sowie optischen Detektionseinheiten 4, gegebenenfalls einschließlich deren Ableitungen, bestimmt die Steuer- und/oder Regeleinheit zudem spezifische Gargutgrößen, insbesondere Wärmeleitfähigkeit, beispielsweise über die mittels der Einrichtung zur Bestimmung der Widerstände bestimmten Widerstände der Heizelemente 2, Feuchtegehalt, beispielsweise über die zeitliche Änderung des Gewichts, und Gargutvolumen, beispielsweise über die vom Gargut eingenommene Fläche und das Gargutgewicht, aus denen auch die Gargutart, beispielsweise durch einen Vergleich mit abgespeicherten Soll-Werten, bestimmbar ist. In einer weiteren Ausführungsform kann vorgesehen sein, daß die Wärmeleitfähigkeit des Garguts über Temperaturveränderungen bestimmbar ist, die von Temperatursensoren (nicht gezeigt) in den Zellen erfaßt werden. Zudem liefert der Garprozeßfühler 5 Gargutgrößen, wie Kerntemperatur, Reifegrad und pH-Wert, die ebenfalls von der Steuer- und/oder Regeleinheit zur Garprozeßführung herangezogen werden können. Durch die Unterteilung der Garfläche 100 in einzelne Zellen 101 bis 114 ist es darüber hinaus möglich, die spezifischen Gargutgrößen für spezielle Bereiche des Steaks 6 zu bestimmen. Wenn sich verschiedene Gargutarten auf der Garfläche 100 befinden, kann dies für jedes Gargut geschehen.

Dadurch, daß zu Beginn des Grillens gezielt nur die Zellen 105 bis 107 und 112 bis 114 beheizt werden, auf denen sich das Steak 6 befindet, wird insbesondere Energie eingespart, da die nicht genutzten Zellen, also die Zellen 101 bis 104 und 108 bis 111 nicht beheizt werden.

Während des Grillens des Steaks 6 aus demselben heraustretender Saft, der auf nicht von dem Steak 6 belegte und somit unbeheizte Zellen 101 bis 104 und 108 bis 111 fließt, verdampft nicht; und feste Rückstände des Steaks 6 auf den Zellen 101 bis 104 und 108 bis 111 brennen aufgrund der gezielten Beheizung nicht ein. Dies gewährleistet, daß eine Steaksoße herstellbar ist und gleichzeitig keine übermäßige Verschmutzung stattfindet.

Darüber hinaus kann der Garprozeß so geführt werden, daß die vom Steak 6 unbelegten Zellen 101 bis 104 und 108 bis 111 ebenfalls beheizt werden, sobald sich ein Fleischsaft darauf ausbreitet, was eine Warmhaltung von besagtem Fleischsaft sicherstellt. Die Aufheiztemperatur der Zellen 101 bis 104 und 108 bis 111 liegt dabei sicherlich unter der der Zellen 105 bis 107 und 112 bis 114.

Über die ermittelten spezifischen Gargutgrößen wird der Garprozeßverlauf durch die Steuer- und/oder Regeleinheit geführt, so daß ein von einem Benutzer über die Eingabeeinheit eingegebener, erwünschter Garungsgrad am Ende des Garprozesses vorliegt. Insbesondere können zu diesem Zweck über die Ausgabesignale der optischen Detektionseinheiten 4, beispielsweise in Abhängigkeit von einer Veränderung der Farbe des Garguts und der Veränderungen der Widerstände der Heizelemente 2, also der Veränderung des Wärmeeintrags, der Bräunungs- und Krustierungsgrad des Steaks 6 bestimmt werden. Neigt das Steak 6 während der Phase, in der zunächst nur eine Garung und keine Bildung einer Kruste erwünscht ist, beispielsweise dazu, eine erhöhte Bräunung aufzuweisen, wie über die optischen Detektionseinheiten 4 erfaßt, so können gezielt Heizelemente 2 heruntergeregelt werden. Erreicht das Steak 6 jedoch den erwünschten Garzustand im Inneren, wie über den Garprozeßfühler 5 erfaßt, so wird eine weitere Garprozeßphase, nämlich die Krustenbildung eingeleitet, indem die Beheizung der entsprechenden Zellen erhöht wird. Ist der erwünschte Bräunungsgrad, wie über die optischen Detektionseinheiten 4 erfaßt, erreicht, so kann über die Ausgabeeinheit dem Benutzer die Anweisung gegeben werden, das Steak 6 zu wenden oder aus dem Gargerät 1 zu entnehmen.

Erfindungsgemäß ist ebenfalls vorgesehen, daß die Steuer- und/oder Regeleinheit Inhomogenitäten im Steak 6 erkennt und gezielt darauf reagiert.

The process according to the invention is described below using the example of grilling steak 6:

The resistance of the heating elements 2 is used to determine the cooking surface coverage of the cooking surface 100. The coverage of the food to be cooked in this way can be specified via output signals from the weight sensors 3, which are preferably in the form of strain gauges on the underside of the cooking surface of the cells 101 to 114, and the optical detection units 4, for example by detecting the contour of the steak 6. It is detected that the cells 101 to 104 and 108 to 111 are not occupied with the steak 6, in contrast to the cells 105 to 107 and 112 to 114. After recognizing the area of the cooking surface 100 which is occupied with the steak 6, only those become Heated cells 105 to 107 and 112 to 114 via their heating elements 2, which are at least partially occupied with the steak 6.

Depending on the detected change in the resistances of the heating elements 2 and the output signals of the weight sensors 3 and optical detection units 4, possibly including their derivatives, the control and / or regulating unit also determines specific food sizes, in particular thermal conductivity, for example by means of the device for determining the Resistances determine the resistances of the heating elements 2, moisture content, for example via the change in weight over time, and the volume of the food to be cooked, for example via the area taken up by the food to be cooked and the weight of the food to be cooked, from which the type of food to be cooked can also be determined, for example by comparison with stored target values. In a further embodiment it can be provided that the thermal conductivity of the food to be cooked can be determined via temperature changes which are detected by temperature sensors (not shown) in the cells. In addition, the cooking process sensor provides 5 sizes of food to be cooked, such as core temperature, degree of ripeness and pH, which can also be used by the control unit to control the cooking process. By dividing the cooking surface 100 into individual cells 101 to 114, it is also possible to determine the specific sizes of the food to be cooked for special areas of the steak 6. If there are different types of food on the cooking surface 100, this can be done for each food.

The fact that only the cells 105 to 107 and 112 to 114 on which the steak 6 is located is specifically heated at the start of the grilling, in particular energy is saved since the cells which are not used, that is to say the cells 101 to 104 and 108 to 111 not be heated.

Juice coming out of the steak 6 during the grilling and which flows onto cells 101 to 104 and 108 to 111 not occupied by the steak 6 and thus unheated does not evaporate; and solid residues of steak 6 on cells 101 to 104 and 108 to 111 do not burn due to the targeted heating. This ensures that a steak sauce can be made and at the same time no excessive contamination takes place.

In addition, the cooking process can be carried out so that the cells 101 to 104 and 108 to 111 unused by the steak 6 are also heated as soon as a meat juice spreads on them, which ensures that the meat juice is kept warm. The heating temperature of cells 101 to 104 and 108 to 111 is certainly below that of cells 105 to 107 and 112 to 114.

The course of the cooking process is guided through the control and / or regulating unit via the determined specific sizes of the food to be cooked, so that a desired degree of cooking entered by a user via the input unit is present at the end of the cooking process. In particular, the degree of browning and crusting of the steak 6 can be determined for this purpose via the output signals of the optical detection units 4, for example as a function of a change in the color of the food and the changes in the resistance of the heating elements 2, that is to say the change in the heat input. If the steak 6 tends to have an increased browning during the phase in which initially only cooking and no crust formation is desired, as detected by the optical detection units 4, heating elements 2 can be regulated down in a targeted manner. However, when the steak 6 reaches the desired cooking state inside, as detected by the cooking process sensor 5, a further cooking process phase, namely crust formation, is initiated by increasing the heating of the corresponding cells. When the desired degree of browning, as detected by the optical detection units 4, has been reached, the user can be instructed via the output unit to turn the steak 6 or remove it from the cooking device 1.

According to the invention it is also provided that the control and / or regulating unit detects inhomogeneities in the steak 6 and reacts specifically to them.

With the cooking device 1 shown in the figure, the preparation of food to be cooked is also in Mixing dishes such as rice pudding or omelets are possible. When preparing such It is important to prevent food from burning on the food to be cooked on the cooking surface 100. For this purpose, first the liquid ingredients in the food support 10, which is through a side Border is limited. This leads to a comprehensive coverage the cooking surface 100 with the food. This covering is, for example, about the resistors of the heating elements 2, the weight sensors 3 and the optical detection units 4 determined at the beginning of the heating of cells 101 to 114. Similar to that described above Procedures when grilling steaks will then include specific food sizes, including the type of food to be cooked. Depending on the specific values, the tax and Control unit can be prevented that there is a burning of food in some areas comes. Because significant in an area where there is a risk of burning or is already taking place the heat transfer into the food changes, which among other things changes of the resistance of the heating element or elements 2 concerned and in a change in the Weight sensors 3 detected weight due to the locally different moisture content reflects the food to be cooked, the heating can be locally reduced and / or via the Output unit the request to be issued to the user to stir the food or remove.

As previously stated, the change in heat transfer can also be changed Change in a temperature profile recorded via a temperature sensor, not shown determine for each cell. By taking said temperature profile into account and thus heat transfer during cooking can prevent the cooking surface 100 from becoming dirty and a perfect cooking result can be ensured at the same time.

Those determined by the control and regulating unit and / or by a user via the input unit Entered food sizes are preferred, especially as a function of time stored in the storage unit. By comparing the food sizes of previous cooking processes the control unit and / or control unit recognizes tendencies with currently determined sizes of food, such as B. the burning of food to be cooked, and early countermeasures Cooking process through, or gives appropriate instructions to the User. The cooking device 1 according to the invention is thus self-learning.

Thus, according to the invention, a cooking method and one using this cooking method become the first Cooking device provided that a satisfactory cooking result through intelligent control individual cells into which the cooking surface is divided, including comparison of current ones Sizes of food to be cooked with saved food sizes ensure additional energy savings reached and contamination of the cooking surface is reduced.

Those disclosed in the above description, in the drawing and in the claims Features of the invention can be used individually or in any combination essential for the implementation of the invention in its various embodiments his.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

heating element

3

weight sensor

4

Optical detection unit

5

cooking process

6

be cooked

10

food support

100

Cooking surface

101-114

cell

Claims (15)

Cooking method, in particular for cooking, grilling, roasting, deep-frying and / or steaming, in which the food to be cooked is arranged on or in a food support with a cooking surface which comprises a multiplicity of cell-like sections which can in each case be heated by at least one heating element, and under control and / or regulation at least one of the heating elements is cooked, characterized in that
the covering of the cell-like sections with food to be cooked is automatically recognized by recording at least the resistances, in particular internal resistances, the heating elements and / or the temperature of the cell-like sections, and the cooking process is carried out as a function of the detected food-stuff covering of the cell-like sections. Cooking method according to claim 1, characterized in that
to detect the food cover of the cell-like sections at least a first food size, such as the surface temperature, the thermal conductivity, the energy input, the moisture content, the surface quality, the contour, the volume, the density, the browning, the crust formation, the consistency, the weight and / / or the type of food to be cooked, at least one derivation of the first size of food to be cooked after the time of each cell-like section, the load and / or optical characteristics of each cell-like section is or are determined. Cooking method according to claim 1 or 2, characterized in that
by means of a cooking process sensor, which can preferably be at least partially inserted into the food to be cooked, at least a second food size, in particular the core temperature, the density, the type of food to be cooked, the degree of ripeness, the pH value, the pasteurization factor, the consistency, the juiciness, the smell, the Taste, quality, browning, crust formation, the degree of protein swelling, vitamin breakdown, the development of carcinogenic substances, hygiene and / or thermal conductivity and / or at least a time derivative of the second food size is or are determined over time. Cooking method according to claim 2 or 3, characterized in that
the course of the cooking, in particular via the heating elements of the individual cell-like sections or groups thereof, is controlled and / or regulated as a function of the first size of the food to be cooked, the derivation of the first size of the food to be cooked, the size of the second food to be cooked and / or the derivation of the size of the food to be cooked. Cooking method according to claim 4, characterized in that
cell-like sections at least partially covered by a food to be cooked are combined to form a group. Cooking method according to one of claims 2 to 5, characterized in that
the first food size, the derivation of the first food size, the second food size and / or the derivation of the second food size is or are compared with at least one stored third food size and / or at least one entered fourth food size, and depending on the result of the comparison that Cooking process is performed. Cooking method according to claim 6, characterized in that
the first food size, the derivation of the first food size, the second food size and / or the derivation of the second food size, in particular as a function of time, is stored as a third food size. Cooking method according to claim 6 or 7, characterized in that
the fourth size of food to be cooked is entered and saved by a user, in particular as a function of time. Cooking method according to one of the preceding claims, characterized in that at least one instruction is issued to a user as a function of at least one detected resistance, a detected temperature and / or a specific first, second, third and / or fourth size of food to be carried out for carrying out the cooking process. Cooking device (1) with a cooking surface (100) of a food support (10) which comprises a plurality of cell-like sections (101-114), each cell-like section (101-114) having at least one heating element (2) which is controlled - And / or control device is connected to carry out a cooking method according to one of the preceding claims, characterized by
at least one device for determining the resistances, in particular internal resistances, of the heating elements (2) and / or at least one temperature sensor per cell-like section (101-114) in operative connection with the control and / or regulating device. Cooking appliance according to claim 10, characterized by
a weight sensor (3) and / or an optical detection unit (4) for each cell-like section (101-114) in operative connection with the control and / or regulating device. Cooking appliance according to claim 10 or 11, characterized by
an at least partial thermal insulation of the individual cell-like sections (101-114) from one another. Cooking appliance according to one of claims 10 to 12, characterized in that
the control and / or regulating device is in operative connection with at least one cooking process sensor (5), which can be at least partially inserted into a food (6), a storage unit, an input unit, a display unit and / or an output unit, in particular to control self-learning cooking processes and / or regulate. Cooking appliance according to one of claims 10 to 13, characterized in that
the food support (100) can be tilted. Cooking appliance according to one of claims 10 to 14, characterized in that
the food support (100) can be closed by means of a lid, preferably airtight.

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