Abstract: The invention involves a method for measuring the temperature in a heating system of the type having an electrically heated hot plate with a filled cooking vessel on it and a radiation pick-up located at varying distances from the side of the vessel and pointed at it which emits a signal indicating the temperature of the substance in the vessel based upon radiation from an area on the side of the vessel as detected by the radiation measurement field of the radiation pick-up, the radiation intensity of which decreases as a square of increasing distance. To compensate for the effect on measurements of spurious radiation form the changing position of the vessel on the hot plate, the invention involves adjusting the angle of a non-intersecting radiation measurement field to obtain corresponding reduction in the area of radiation detetion on the vesel for increasing distances between vessel and radiation pick-up.

Abstract: A device for determining the temperature of a glass ceramic plate heated using heat coils or halogen lamps with a temperature sensor which emits a signal for a control circuit corresponding to the temperature of the glass ceramic plate. The heat coils or the halogen lamps are positioned in the internal space of a cylindrical vessel-like insulation support, and in which the surrounding wall of the insulation body, under spring tension, abuts on the glass ceramic plate heated by the radiation of the heating coils or the halogen lamps. Adequate control precision can be achieved by having the temperature sensor positioned in a recess in the surrounding wall of the insulation body, and is in a thermally-conductive connection with the lower side of the glass ceramic plate. The recess for the temperature sensor is positioned at a distance to the internal space of the insulation support and thus the dynamics of the control behavior can be adjusted to low hysteresis and optimized.

Abstract: The invention relates to controlling the simmering or cooking time in a cooking vessel which can be heated by means of an electrical cooking plate with a control circuit, in which the temperature in or on the cooking vessel is determined in the heating phase and utilized by the control circuit to regulate the heat output of the cooking plate by shutting off the cooking plate at a length of time before the completion of the predetermined simmering or cooking time, the time before completion being greater the greater the heat quantity determined from data from the heating phase.

Abstract: This invention relates to controlling the simmering or cooking time in a cooking vessel which can be heated by means of an electrical cooking plate with a control circuit, in which the temperature in or on the cooking vessel is determined and utilized by the control circuit to regulate the heat output of the cooking plate, in which the simmering or cooking time can be set by means of an adjustable time element, in which the cooking plate can be shut off at a length of time bvefore the completion of the predetermined simmering or cooking time which is greater the slower that the rise of the temperature in the heating phase is, and in which, by using the heat content contained inthe cooking material after shutting off the cooking plate the simmering or cooking process is extended up to the preset simmering or cooking time.

Abstract: A process and apparatus for cooking food in a roasting vessel, in which the temperature in and around the roasting vessel is measured and used to regulate the cooking temperature according to a preset program by means of a control circuit which activates and deactivates an electric heating element. By controlling the heat output according to a preset program, whereby the program is effected when a predetermined temperature differential from the preset roasting temperature is reached, the cooking temperature can be controlled without overshooting the preset roasting temperature, even during high rates of temperature increase which occur during the heating cycle of the roasting operation.

Abstract: A frying pan is disclosed comprising an upward-facing pan border surrounding a pan bottom to define a pan body, the pan bottom including an upper side to provide a frying surface and a bottom side to provide a stand surface. At least one depositing surface is disposed inside the pan border adjacent to the pan border, with the depositing surface being smaller in area than the frying surface. The depositing surface is raised with respect to the frying surface and spaced, in plan view, outside of the stand surface, with connecting means disposed between the depositing surface and the frying surface which connecting means includes a step.

Abstract: The invention relates to a new-type, easy-to-clean pan of compact, attractive form with divided useful surface, namely a frying surface and a depositing surface, which are distinguished from one another by a temperature gradient.