Abstract: An oven appliance may provide for a method of adaptive cooking. The method may include receiving an oven temperature signal to indicate an oven temperature and directing activation of a bottom heating element according to a first heating cycle based on the oven temperature signal. The method may further include receiving a bottom temperature signal to indicate a bottom temperature and directing activation of the bottom heating element according to a second heating cycle based on the bottom temperature signal, the second heating cycle being distinct from the first heating cycle.

Abstract: The present invention is directed to a hair care composition comprising from about 8% to about 25% of one or more surfactants from about 0.01% to 10% of one or more surfactant-soluble agent; wherein the composition has a fractional soluble agent concentration (?) of 0.5-1.0 wherein ‘?’ is defined as a = C ? K s i ? C s i where C is the surfactant-soluble agent concentration, Csi are the surfactant concentrations and Ksi is the solubilization capacity of each type of surfactant (e.g. in units of ppm octopirox/weight percent of surfactant) wherein Ksi can be measured easily for any surfactant and surfactant-soluble agent combination.

Abstract: An oven appliance may include a cabinet, a plurality of chamber walls, a cooking surface, a heating element, and a controller. The plurality of chamber walls may be mounted within the cabinet. The plurality of chamber walls may define an oven chamber. The cooking surface may be defined in the oven chamber. The heating element may be mounted in thermal communication with the oven chamber to heat the cooking surface. The controller may be in operative communication with the heating element. The controller may be configured to initiate a cooking operation that includes determining a cooking stability state within the oven chamber, directing a preheating cycle within the oven chamber following determining the cooking stability state, selecting a parameter value according to the cooking stability state, and directing activation of the heating element in a cooking cycle according to the selected parameter value following the preheating cycle.

Abstract: A method of operating a cooking appliance including multiple cooking zones is provided. The method includes receiving a first temperature for a first zone and a second temperature for a second zone, determining a first heating pattern based on the first and second temperatures and the first and second zones, determining a second heating pattern based on one of the first or second temperatures, performing the first heating pattern, determining that the second temperature request has been canceled, and performing the second heating pattern after the second temperature request has been canceled.

Abstract: A cooking appliance includes a cabinet forming a cooking chamber, a plurality of heating elements provided within the cooking chamber, a user interface configured to receive inputs, and a controller operably connected with each of the plurality of heating elements and the user interface, the controller configured to perform an operation. The operation includes receiving one or more inputs to initiate a cooking sequence within the cooking chamber; determining one or more physical attributes of a cookware item to be used in the cooking sequence; adjusting one or more parameters of the cooking sequence in response to determining the one or more physical attributes of the cookware item; and initiating the cooking sequence according to the one or more adjusted parameters.

Abstract: An oven appliance having a cabinet with a chamber positioned within the cabinet. The chamber is configured for receipt of a food item for cooking. The oven appliance also includes a door for providing selective access to the chamber and a plurality of walls including a top wall, a bottom wall, a back wall, a front wall, and opposing sidewalls defining the chamber. Further, the oven appliance includes a fan assembly operable to cause air to flow in the chamber and a fan cover arranged to at least partially cover the fan assembly. Moreover, the oven appliance includes a first heating element arranged adjacent to the bottom wall. In addition, the oven appliance includes a duct in fluid communication with the fan assembly and the first heating element for directing airflow in the chamber to the fan assembly and across the first heating element to heat the food item.

Abstract: The present invention is directed to a hair care composition comprising from about 8% to about 25% of one or more surfactants from about 0.01% to 10% of one or more surfactant-soluble agent; wherein the composition has a fractional soluble agent concentration (a) of 0.5-1.0 wherein ‘a’ is defined as a = C ? K s i ? C s i where C is the surfactant-soluble agent concentration, Csi are the surfactant concentrations and Ksi is the solubilization capacity of each type of surfactant (e.g. in units of ppm octopirox/weight percent of surfactant) wherein Ksi can be measured easily for any surfactant and surfactant-soluble agent combination.

Abstract: A method of operating a cooking appliance includes receiving one or more inputs for a cooking sequence including a first food item at a first temperature and a second food item at a second temperature; determining a first energy transfer value for the first food item and a second energy transfer value for the second food item; comparing the first energy transfer value to the second energy transfer value according to the first and second temperatures; determining a synchronized cooking time for each of the first food item and the second food item based on the first energy transfer value and the second energy transfer value; and adjusting one or more operational parameters of the cooking sequence in response to determining the synchronized cooking time.

Abstract: A method of operating a cooking appliance is provided. The cooking appliance includes a cooking chamber defining a plurality of cooking zones, a duct system in fluid communication with the cooking chamber and a convection fan. The method includes receiving a first temperature request for a first cooking zone of the plurality of cooking zones; receiving a second temperature request for a second cooking zone of the plurality of cooking zones; determining an operational parameter of the convection fan based on the first temperature request, the first cooking zone, the second temperature request, and the second cooking zone; and directing the convection fan according to the determined operational parameter. The operational parameter of the convection fan includes at least one of a rotation direction, a duty cycle, or a rotation speed.

Abstract: An oven appliance may include a cabinet, a plurality of chamber walls, a cooking plate, a debris trap, and a bottom heating element. The plurality of chamber walls may be mounted within the cabinet. The plurality of chamber walls may define an oven chamber. The plurality of chamber walls may include a back wall, a top wall, a first side wall, a second side wall, and a bottom wall. The cooking plate may define a cooking surface in the oven chamber between the bottom wall and the top wall. The debris trap may be disposed against the cooking plate. The debris trap may define a recessed trough horizontally spaced apart from the cooking surface and disposed therebelow. The bottom heating element may be mounted above the bottom wall to heat the cooking surface within the oven chamber.

Abstract: An oven appliance or method may provide for directing a pre-cooking setting of a first heating element and receiving a first-sensor temperature signal from a first temperature sensor. Receiving the first-sensor temperature signal may occur during the pre-cooking setting of the first heating element. The method may also include determining a first progress value based on the first-sensor temperature signal and a first fractional constant. The first fractional constant may be a predetermined proportion of a pre-cooking phase. The method may further include receiving a second-sensor temperature signal from a second temperature sensor and determining a second progress value based on the second-sensor temperature signal and a second fractional constant. The second fractional constant may be a predetermined proportion of the pre-cooking phase. The method may still further include directing display of a progress icon based on the first progress value and the second progress value.

Abstract: The present invention is directed to a personal care composition comprising from about 14% to about 40% of one or more surfactants; from about 0.1% to about 10% of one or more surfactant soluble agents having a ClogP greater than 3.0; wherein when the personal care composition is diluted to about 1.5% surfactant concentration has a ratio of surfactant diffusion coefficient to soluble agent diffusion coefficient greater than 1.2.

Abstract: A cooking appliance includes a cabinet forming a cooking chamber, the cooking chamber defining a plurality of cooking zones therein; a plurality of heating elements provided within the cooking chamber; a user interface; and a controller operably connected with the plurality of heating elements and the user interface, the controller configured to perform a cooking operation. The cooking operation includes receiving a first temperature request for a first cooking zone; receiving a second temperature request for a second cooking zone, the second cooking zone being different from the first cooking zone and the second temperature request being different from the first temperature request; determining a heating pattern of the plurality of heating elements based on the first temperature request, the second temperature request, the first cooking zone, and the second cooking zone; and directing each of the plurality of heating elements according to the determined heating pattern.

Abstract: A personal care composition comprising from about 2% to about 10% of an anionic surfactant wherein the anionic surfactant is selected from: wherein R1 is a saturated or unsaturated alkyl chain with 7 to 23 C atoms, R2 is H or an alkyl group with 1 to 4 carbon atoms, R3 is H, COO-M+, CH2COO?M or COOH, n is 0 to 2, X is SO3?, and M is a suitable counterion selected from H, sodium, potassium, magnesium, triethanolamine or ammonium; from 0.5% to 5% of a hydroxy acid wherein the hydroxy acid is salicylic acid in combination with citric acid; wherein the personal care composition has a pH of about 2.5 to about 5.5 and wherein the composition is substantially free of sulfate based surfactant.

Abstract: A personal care composition comprising from 2% to 10% of an anionic surfactant; from 0.5% to 5% of a hydroxy acid selected from the group consisting of salicylic acid in combination with citric acid; wherein the personal cleansing composition has a pH of about 2.5 to about 5.5.

Abstract: An oven appliance includes a chamber, a fan assembly operable to cause air to flow in the chamber, and a first heating element adjacent to a bottom wall of the oven appliance. The oven appliance further includes a removable heating element cover configured for defining a duct in fluid communication with the fan assembly and the first heating element for directing airflow in the chamber to the fan assembly and across the first heating element to heat a food item. The oven appliance also includes a sensing device for detecting a presence of the heating element cover and a controller having a processor configured to receive an indication from the sensing device confirming whether the heating element cover is engaged with the sensing device and control operation of the oven appliance based on the indication.

Abstract: The present invention is directed to a personal composition comprising a) a strobilurin; b) a 2-pyridinol-N-oxide material wherein the ratio of a:b is from about 10:1 to about 1:20; wherein there is a synergistic anti-inflammatory/cellular stress activity.

Abstract: Methods of operating a refrigerator appliance are provided. The refrigerator appliance includes a cabinet defining a food storage chamber with a drawer slidably mounted within the food storage chamber. The refrigerator appliance also includes a sensor operable to detect an atmospheric condition within the food storage chamber of the drawer and a camera assembly positioned and configured for monitoring the drawer. The methods generally include obtaining an image using the camera assembly and analyzing the image to identify a first food item and a second food item in the food storage chamber of the drawer.

Abstract: Methods for operating an oven appliance, as provided herein, may include various steps for activating top and bottom heating elements (e.g., at overlapping times) prior to limiting activation of one of the heating elements based on one or more received temperature signals.

Abstract: A method of operating a cooktop appliance includes receiving a rice cooking mode initiation signal. The method also includes operating a heating element to provide a first target temperature at a utensil during a preheat stage and measuring the temperature at the utensil during the preheat stage. The method further includes exiting the preheat stage when the measured temperature at the utensil reaches a temperature threshold. The method also includes operating the heating element to provide a second target temperature at the utensil during a simmer stage after the preheat stage. The second target temperature is different from the first target temperature. The method further includes operating the heating element to provide a third target temperature at the utensil during a sensing stage after the simmer stage and providing a user notification that the rice cooking mode is complete.