Abstract: The present invention is a method for calibrating the temperature of a cooking appliance. It has been discovered that the calibration can vary widely, depending on when during the heating cycle it is performed. In accordance with the principles of the invention, temperature calibration is judiciously performed only when the sensed temperature substantially tracks the actual or calibration temperature of the cooking medium, increasing both accuracy and consistency. Such tracking has been found to occur after the sensed temperature is falling or rising form a detected peak or valley, respectively, while the gradient of the temperature profile is substantially constant.

Abstract: A method for preventing temperature overshoot in a cooking appliance of the type using a cooking medium such as oil, shortening, water or air to convect or conduct energy, typically in the form of heat, from the appliance to a food product, said method comprising the step of introducing a cooling element or means to the cooking medium, preferably during the cooking process and continuing it for a period of time after the product has been removed from the cooking medium so as to keep the temperature of the cooking medium in a safe cooking range. The cooling element or means may be a fan located either on the exterior or interior of the cooking appliance, as appropriate, which fan serves to introduce and/or circulate air that is cooler in temperature than the cooking medium, which air may be refrigerated to improve its cooling qualities. Another means for cooling the cooking medium comprises cooling coils, which may also be situated either within the cooking appliance or on the exterior thereof.

Abstract: The present invention is a method for calibrating the temperature of a cooking appliance. It has been discovered that the calibration can vary widely, depending on when during the heating cycle it is performed. In accordance with the principles of the invention, temperature calibration is judiciously performed only when the sensed temperature substantially tracks the actual or calibration temperature of the cooking medium, increasing both accuracy and consistency. Such tracking has been found to occur after the sensed temperature is falling or rising form a detected peak or valley, respectively, while the gradient of the temperature profile is substantially constant.