Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: In variants, the method for in-appliance sous vide cooking control can include: determining a thermal model, determining an equilibrium temperature based on the thermal model, facilitating control of a cooking appliance based on the equilibrium temperature, and/or other processes.

Abstract: A method for timer-based cooking can include: heating a cooking cavity to a cooking temperature, detecting an transition event, determining a food classification, determining a cooking time, tracking a food residence time within the cooking cavity, optionally notifying a user when the residence time satisfies the cooking time, and/or any other suitable element.

Abstract: While an electronic device with a display and a touch-sensitive surface is in a locked, passcode-protected state, the device displays a lock screen user interface on the display. The lock screen user interface includes a plurality of restricted application launch icons, each restricted application launch icon corresponding to an application. The device also detects user input to activate a respective restricted application launch icon; and, in response to detecting the user input to activate the respective restricted application launch icon, starts a restricted session for a respective application that corresponds to the respective restricted application launch icon, wherein the respective application is configured to generate one or more content items while in the restricted session, and maintains the device in the locked, passcode-protected state for applications in the device other than the respective application.

Abstract: In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.

Abstract: Temperature probe hubs are disclosed. An example temperature probe hub includes a housing and a control button. The housing includes a base. The base has a central portion, a peripheral portion bounding the central portion, and a filler extending between the central portion and the peripheral portion. The filler is configured to move the central portion relative to the peripheral portion in response to a compressive force applied to the filler. The control button is located within the housing. The control button is configured to be actuated in response to movement of the central portion of the housing relative to the peripheral portion of the housing.

Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: In variants, a method for individual heating element control can include: identifying food within a cook cavity of the cooking appliance, determining a set of cooking instructions associated with the food, the cooking instructions including a different model for each heating element subset, dynamically determining control instructions for each heating element subset based on the respective model, and controlling each heating element subset based on the respective control instructions.

Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: A method for targeted heating element control can include: sampling measurements, determining one or more occupied regions based on the measurements, determining one or more food types, controlling appliance operation based on the occupied regions and food types, optionally providing real-time feedback to the user for food placement within the cavity, optionally sampling training measurements, optionally determining a cavity occupancy region classifier, and/or any other suitable elements.

Abstract: Temperature probe hubs are disclosed. An example temperature probe hub includes a housing, a drain, and a probe jack. The drain extends through the housing. The probe jack is located within the housing in fluid communication with the drain. The drain is configured to remove fluid from the probe jack.

Abstract: A method for foodstuff identification can include: detecting a trigger event; sampling a measurement set; optionally determining candidate measurements for subsequent analysis based on the measurement set; optionally determining a set of food parameter values from the measurements; optionally selecting a food parameter value for use; determining a cooking instruction based on the food parameter value; automatically operating the appliance based on the cooking instructions; optionally determining a foodstuff trajectory relative to the cook cavity; optionally training one or more modules; and/or any other suitable elements.

Abstract: A method for cavity state determination including: receiving a cook instruction; sampling a set of cavity measurements; determining a cavity state; and selectively operating the cook cavity based on the match.

Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: An imaging system for a high-heat cooking appliance, including a camera system including an optical sensor, a lens, and a set of light emitters; and a camera cooling mechanism thermally connected to the camera system.

Abstract: While an electronic device with a display and a touch-sensitive surface is in a locked, passcode-protected state, the device displays a lock screen user interface on the display. The lock screen user interface includes a plurality of restricted application launch icons, each restricted application launch icon corresponding to an application. The device also detects user input to activate a respective restricted application launch icon; and, in response to detecting the user input to activate the respective restricted application launch icon, starts a restricted session for a respective application that corresponds to the respective restricted application launch icon, wherein the respective application is configured to generate one or more content items while in the restricted session, and maintains the device in the locked, passcode-protected state for applications in the device other than the respective application.

Abstract: The method for classifying ambiguous objects, including: determining initial labels for an image set; determining N training sets from the initially-labelled image set; training M annotation models using the N training sets; determining secondary labels for each image of the image set using the M trained annotation models; and determining final labels for the image set based on the secondary labels. The method can optionally include training a runtime model using images from the image set labeled with the final labels; and optionally using the runtime model.