Abstract: The present invention relates to an induction cooking hob (10) comprising at least one cooking zone (12) including one induction coil (14). The induction cooking hob (10) comprises at least one user interface (22) including at least one display with at least one indicator corresponding with one cooking zone (12, 28, 30, 32). The induction coil (34, 36, 38, 40) is provided for detecting at least one parameter related to the power of the electromagnetic field generated by said induction coil (34, 36, 38, 40). The induction cooking hob (10) comprises a memory for storing a maximum value of the parameter detected by the induction coil (14) of the cooking zone (12) when a cooking pot (26) is arranged upon said cooking zone (12). The indicator corresponding with the cooking zone (12) indicates a signal related to an incorrect position of the cooking pot (26), if the currently detected value of the parameter is lower than the maximum value of said parameter.

Abstract: The present invention relates to an induction cooking hob (10) comprising at least one cooking zone (12) including one induction coil (14). The induction cooking hob (10) comprises at least one user interface (22) including at least one display with at least one indicator corresponding with one cooking zone (12, 28, 30, 32). The induction coil (34, 36, 38, 40) is provided for detecting at least one parameter related to the power of the electromagnetic field generated by said induction coil (34, 36, 38, 40). The induction cooking hob (10) comprises a memory for storing a maximum value of the parameter detected by the induction coil (14) of the cooking zone (12) when a cooking pot (26) is arranged upon said cooking zone (12). The indicator corresponding with the cooking zone (12) indicates a signal related to an incorrect position of the cooking pot (26), if the currently detected value of the parameter is lower than the maximum value of said parameter.

Abstract: The present invention relates to a cooking hob (10) including at least two cooking zones (16, 18) and a balance system for adjusting the temperature of a cooking vessel (20) after said cooking vessel (20) has been moved from a first cooking zone (16) to a second cooking zone (18). The cooking zones (16, 18) comprise or correspond with a vessel recognition device in each case. The cooking hob (10) includes a sensor device for detecting the temperature of the first cooking zone (16). The balance system is provided for activating a boosted power level (30) at the second cooking zone (18) for an estimated time in order to compensate the energy loss (Qs) of the cooking vessel (20) during setting said cooking vessel (20) on the second cooking zone (18).

Abstract: Method for operating a steam cooking oven including placing vacuum packed food in an oven cavity and heating the cavity until the oven cavity centre has reached a defined temperature by supplying steam generated by a steam generator into the cavity, wherein a convection fan is operated within the cavity. The cavity is maintained at the defined temperature by supplying steam into the cavity over a certain period of time while the defined temperature of the centre is not allowed to vary about more than +/?1.5° C. During the heating step and the maintaining step the actual temperature of the centre is determined by a control unit using an algorithm that is based on the temperature values measured by a temperature sensor within the cavity, wherein the actual temperature is used to operate the steam generator such that the defined temperature of the centre is reached or maintained.

Abstract: The present invention relates to a cooking hob (10) including at least two cooking zones (16, 18) and a balance system for adjusting the temperature of a cooking vessel (20) after said cooking vessel (20) has been moved from a first cooking zone (16) to a second cooking zone (18). The cooking zones (16, 18) comprise or correspond with a vessel recognition device in each case. The cooking hob (10) includes a sensor device for detecting the temperature of the first cooking zone (16). The balance system is provided for activating a boosted power level (30) at the second cooking zone (18) for an estimated time in order to compensate the energy loss (Qs) of the cooking vessel (20) during setting said cooking vessel (20) on the second cooking zone (18).

Abstract: The invention relates to a cooking oven with a cavity for placing a dish to be cooked, with a first opening in the wall of the cavity at a first location, wherein the first opening can be opened and closed by means of a first valve, wherein a first conduit is arranged adjacent to the first opening leading to a fan element, and with a second opening in the wall of the cavity at a second location, wherein the second opening is in fluidic connection with a fresh air opening which can be opened and closed by means of a second valve, wherein the fresh air opening is in fluidic connection with the ambient of the cooking oven. The invention further relates to and improved a steam cooking process. Furthermore, the invention relates to a method for operating a cooking oven.

Abstract: The invention provides an improved process for manufacturing silicone-hydrogel contact lenses. The improvement includes use of a hot water in the step of dislodging (or removing or de-blocking) from a mold after lens being cured and before lens extraction. Hot water can be used efficiently to dislodge a hydrophobic silicone-hydrogel lens from its adhering mold half and to substantially reduce the stickiness (or tackiness) of the surfaces of the hydrophobic silicone-hydrogel lens.

Abstract: The invention relates to ophthalmic molding formulations and to tinted, high Dk ophthalmic moldings. This invention also relates to a method for making a tinted ophthalmic molding. The method comprises: (a) providing a polymer precursor having cross-linkable or polymerizable groups; (b) providing a pigment dispersion comprising an inorganic or organic pigment and a dispersing agent; (c) mixing the pigment dispersion with the polymer precursor to form a tinted prepolymer mixture; (d) dispensing the tinted prepolymer mixture into a mold; and (e) forming a tinted ophthalmic molding from the tinted prepolymer mixture, the molding comprising a polymer matrix having the pigment entrapped therein. With this method, tinted ophthalmic moldings, particularly edge-to-edge soft, tinted contact lenses having improved properties, are prepared with an improved efficiency.

Abstract: The invention relates generally to ophthalmic molds and methods useful for casting ophthalmic moldings. In one aspect, the invention relates to a mold for casting an ophthalmic molding formed from a first mold half detachably affixed to a second mold half, whereby the mold has a top and bottom; and a cavity formed by the first and second mold halves, wherein the cavity receives a lens forming material through an opening at the bottom of the mold and vents gas and excess lens forming material from an opening at the top of the mold. In another aspect, this invention relates to methods for casting opthalmic moldings, particularly intraocular lenses.

Abstract: An electrical baking and roasting oven defining a cooking chamber which can be closed by a door, the oven having side walls bounding the cooking chamber and the oven being composed of an upper heating element and a lower heating element for heating upper and lower regions, respectively, of the chamber, an insertable partitioning member carraying the lower heating element and equipped with a plug-in connection, for partitioning off a lower part of the volume of the cooking chamber, and guide elements mounted on the side walls for supporting the partitioning member, wherein the partitioning member includes a heat insulating body disposed below the lower heating element for thermally shielding the lower part of the cooking chamber, and the oven side walls are provided with breaks at the height of the guide elements for reducing thermal conduction through the side walls to the lower part of the cooking chamber.