Abstract: A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. One cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter.

Abstract: The invention relates to a method for displaying the curve when a desired climate has been reached in a cooking compartment of a cooking appliance by taking into account at least one actual value of the first variable that changes over time and is characteristic of the climate in the cooking compartment. Said method is characterized in that the actual value of the first variable is detected at least once during an interval t0 to t1 and is compared with a desired value of the first variable, said desired value characterizing the desired climate, a point in time t2 when a second interval is to begin and/or the point in time t3 when the desired climate has been reached is/are estimated in accordance with said comparison, and the course of the first variable over time is taken into account at least once when estimating the point in time t3 during a second interval t2 to t3, wherein t2?t1. The invention also relates to a cooking appliance for carrying out such a method.

Abstract: The invention concerns a cocking device for a bolt mechanism with a cocking slider (13, 14), which can be displaced, on a breech housing (2), between a rear uncocking position and a front cocking position, for the cocking and uncocking of a striker spring and a catch (21), located on the cocking slider (13, 14), which works together with a mating catch (23) to hold the cocking slider (13, 14) in the front cocking position. In order to attain an improved safety with respect to an unintended release of a shot, an uncocking mechanism (25, 29) for the automatic uncocking of the striker spring (48), when the magazine (5) has been removed, is correlated with the cocking slider (13, 14).

Abstract: A turbine vane of a gas turbine, especially a gas turbine aircraft engine, is disclosed. The turbine vane includes a vane base body with an outer surface forming a suction side and a pressure side, the outer surface of the vane base body being at least partially coated with a thermal barrier coating. The thermal barrier coating extends continuously or uninterruptedly at least largely over the suction side and largely over the pressure side of the surface of the vane base body, with the layer thickness of the thermal barrier coating being variable or adjustable.

Abstract: A method for selecting and arranging program representatives and a cooking device therefor including displaying program representatives on a display device, where the programs are for a cooking device, selecting program representatives via an input device, where the display device is connected to the input device and a control or regulating device, and storing the programs on a storage device, where the control or regulating device is connected to the storage device, the cooking device, or provided by the cooking device, and to the display device to display a program representative as a virtual token on a virtual token board on the display device. The method also includes placing the virtual token on an area of the virtual token board through various means, which enables a representation of a cooking process through the virtual token board to determine when and how to cook and item using the cooking device.

Abstract: A process for conducting cleaning operations at predetermined time intervals in a chamber or container of a fluid-receiving device of a foodstuff-processing apparatus first comprises receiving a first fluid in the chamber or container. Then, first and second degrees of cleaning are determined at first and second moments in time, respectively. Then, a first difference between the first and second degrees of cleaning is determined. In a first case, in which the second degree of cleaning lies below a first limit value, the action duration of the at least one cleaning agent during at least one subsequent cleaning operation is set depending on the first degree of cleaning. In a second case, in which the second degree of cleaning lies above the first limit value, a greater amount of cleaning agent is supplied and/or the time interval between two subsequent, successive cleaning operations is shortened.

Abstract: A nozzle of a valve includes a nozzle edge limiting a nozzle opening with a sealing surface that can be sealed or released by a nipple. Spaced apart from the nozzle edge at least one supporting surface for the nipple is provided on the nozzle. The supporting surface is spaced apart from the nozzle edge by a distance area.

Abstract: The invention concerns a cocking device for a bolt mechanism with a cocking slider (13, 14), which can be displaced, on a breech housing (2), between a rear uncocking position and a front cocking position, for the cocking and uncocking of a striker spring and a catch (21), located on the cocking slider (13, 14), which works together with a mating catch (23) to hold the cocking slider (13, 14) in the front cocking position. In order to attain an improved safety with respect to an unintended release of a shot, an uncocking mechanism (25, 29) for the automatic uncocking of the striker spring (48), when the magazine (5) has been removed, is correlated with the cocking slider (13, 14).

Abstract: The invention refers to a solenoid which comprises at least one armature supported in an armature space. The armature space is encircled by a coil carrying a number of windings which can be loaded with current. The magnetic field generated when loaded with current moves the armature against the pole core. In the armature a rebounding tappet is supported moving. Its tappet front facing the pole core projects, when not electrified, over the front of the armature.

Abstract: The invention relates to a method for displaying the curve when a desired climate has been reached in a cooking compartment of a cooking appliance by taking into account at least one actual value of the first variable that changes over time and is characteristic of the climate in the cooking compartment. Said method is characterized in that the actual value of the first variable is detected at least once during an interval t0 to t1 and is compared with a desired value of the first variable, said desired value characterizing the desired climate, a point in time t2 when a second interval is to begin and/or the point in time t3 when the desired climate has been reached is/are estimated in accordance with said comparison, and the course of the first variable over time is taken into account at least once when estimating the point in time t3 during a second interval t2 to t3, wherein t2?t1. The invention also relates to a cooking appliance for carrying out such a method.

Abstract: A method is provided for visualizing programs for cooking devices, in which after at least one program has been selected from a plurality of programs, the selected program is shown on at least one display device in the form of at least one program representative, wherein each program representative comprises a virtual token. Also a cooking device is provided for the method.

Abstract: A process for conducting cleaning operations at predetermined time intervals in a chamber or container of a fluid-receiving device of a foodstuff-processing apparatus first comprises receiving a first fluid in the chamber or container. Then, first and second degrees of cleaning are determined at first and second moments in time, respectively. Then, a first difference between the first and second degrees of cleaning is determined. In a first case, in which the second degree of cleaning lies below a first limit value, the action duration of the at least one cleaning agent during at least one subsequent cleaning operation is set depending on the first degree of cleaning. In a second case, in which the second degree of cleaning lies above the first limit value, a greater amount of cleaning agent is supplied and/or the time interval between two subsequent, successive cleaning operations is shortened.

Abstract: A turbine vane of a gas turbine, especially a gas turbine aircraft engine, is disclosed. The turbine vane includes a vane base body with an outer surface forming a suction side and a pressure side, the outer surface of the vane base body being at least partially coated with a thermal barrier coating. The thermal barrier coating extends continuously or uninterruptedly at least largely over the suction side and largely over the pressure side of the surface of the vane base body, with the layer thickness of the thermal barrier coating being variable or adjustable.

Abstract: A cooking device has at least one pre-set parameter for at least one predetermined program, such as a cooking program, and/or cleaning program, and/or for at least one predetermined mode of operation, such as a cooking mode of operation or a cleaning mode of operation. The preset parameter can be modified by means of at least one modification function element of a control element of the cooking device. During a particular time period, the modification can be confirmed, accepted and/or stored by means of at least one confirmation and/or storage function element of the control element of the cooking device, and after a particular time period has elapsed, the modification can be confirmed, accepted and/or stored automatically by the cooking device.

Abstract: The invention relates to a heating element for a cooking appliance, particularly for the direct or indirect electrical heating of at least one item to be cooked, including at least one supporting layer, at least one heating element layer, which contacts the supporting layer at least in sections in a direct or indirect manner, and including at least one electric contact element or conductor element, with at least one elastic arresting element, which is or can be connected to the electric contact element or conductor element. The electric contact element or conductor element can be brought into contact, at least occasionally, with at least one heating resistor and/or with at least one contact point of the heating element layer via the elastic force of the elastic arresting element.

Abstract: A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature TA in the cooking product at the beginning of the cooking process at an initial time point tA as well as of a set temperature TE of the cooking product which must exist at the end of the cooking process at the end time tE; b) acquiring of a first temperature difference between the set temperature Tset and the first temperature TA; c) determination of at least one actual temperature Tactual in the cooking product at several times during the cooking process; d) acquiring of the time of turning tT as the time at which a second temperature difference between the set temperature Tset and the actual temperature Tactual reaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tT is reached.

Abstract: A cooking method for a cooking device with at least one cooking container, such as in the form of a pan or similar, which can be filled at least partly with a fluid cooking medium, especially water or milk, so that the cooking product can be cooked, especially boiled or poached in the cooking medium, including the following steps: selecting semi-automatic cooking or fully automatic cooking by an operator, selecting a cooking product and/or of a cooking process by an operator, automatically filling a first cooking container with a cooking medium in an amount determined as a function of the selected cooking product and/or selected cooking process, automatically heating the cooking medium in the first cooking container to a temperature determined as a function of the selected cooking product and/or the selected cooking process, automatically introducing the cooking product into the heated cooking medium, automatically cooking the cooking product in the heated cooking medium as a function of the selected cooking

Abstract: A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature TA in the cooking product at the beginning of the cooking process at an initial time point tA as well as of a set temperature TE of the cooking product which must exist at the end of the cooking process at the end time tE; b) acquiring of a first temperature difference between the set temperature Tset and the first temperature TA; c) determination of at least one actual temperature Tactual in the cooking product at several times during the cooking process; d) acquiring of the time of turning tT as the time at which a second temperature difference between the set temperature Tset and the actual temperature Tactual reaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tT is reached.

Abstract: A method and steam generator includes a steam generator container having a heated wall surface, an inlet for a liquid and an outlet for removing the vaporized liquid or steam, a rotor, which is mounted for rotation in the container and causes a rotational flow of the liquid outwardly against the heated wall to cause vaporization. During rotation of the rotor, outer edges of the blades of the rotor contact the wall surface to either abrade or wipe deposits, such as lime, from the wall surface.

Abstract: A cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber.