Abstract: An oven for warming food, which includesa carcass (2) delimiting a warming chamber;a rack (8) provided with two opposed perforated sidewalls (12) and placed inside of the carcass (2) so as to create first and second lateral spaces (13A, 13B);a blower unit (14) mounted on the back wall (7) of the carcass (2);unit (15) for guiding the air blown by the blower unit (14).The unit (15) for guiding the air blown by the blower unit (14) and heated directs the air only toward the first lateral space (13A). The blower unit (14) draws the air from the second lateral space (13B).

Abstract: The present invention relates to a device for automatically disabling power to an electrical appliance as a fire erupts. The device includes a plurality of combustion product gas sensors disposed within or proximal to an electrical appliance each in communication with an audible alarm and an electrical contactor via a relay. The electrical contactor is received within an auxiliary plug which is coupled with the appliance plug such that, when the sensors detect a predetermined concentration of carbon dioxide or carbon monoxide, the contactor opens to disable power to the appliance and an audible alarm is simultaneously emitted.

Abstract: An apparatus and method for determining the temperature of a semiconductor wafer in a thermal processing chamber in the presence of a radiation absorbing gas, such as a vapor, is disclosed. The apparatus includes a temperature sensing device which senses the amount of electromagnetic radiation being emitted by a wafer being heated and a gas sensing device which senses the amount of a gas present within the chamber. The system further includes a controller which is placed in communication with the temperature sensing device and the gas sensing device. The controller is configured to determine a correction factor based upon the amount of gas contained within the chamber. The correction factor in combination with information received from the temperature sensing device are then used to determine the temperature of the wafer.

Abstract: A vertically oriented thermal processor supporting semiconductor wafers within a vertical processing chamber within a process tube about which a furnace heater is supported utilizes a model-base control target in combination with a heating control system configured to heat portions of the furnace in order to achieve a thermally uniform processing chamber environment. A furnace power controller implements a dynamic control system configured to achieve a desired uniform thermal distribution within the processing chamber during various processing cycles for semiconductor wafers. Preferably, the control system monitors thermal conditions within the chamber and compares the conditions with a desired thermal model of the furnace, and activates/deactivates one or more heater elements within the furnace in order to achieve a desired thermal condition within the processing chamber.

Abstract: An oven includes a front door, a pivotable product support platform, and a back opening. There is a ramp connected to the back of the oven at the back opening, so that, when the platform pivots downwardly to eject product from the oven, the product slides down the platform and onto the ramp. The oven includes a control system, including a timer, which controls a solenoid that causes the platform to drop down when it is time to remove the product from the oven.

Abstract: A method and device for cleaning the oven cavity of a pyrolytic self-cleaning oven without using a broil element or burner. The method includes using a bake burner to maintain the temperature of the oven cavity during the first stage of the self-cleaning process at a temperature sufficiently low such that cooking residues are baked onto the oven walls and bottom without producing excessive levels of smoke. During the second stage of the self-cleaning process, the temperature inside the oven cavity is raised to clean away the baked-on residues while still maintaining acceptable levels of smoke.

Abstract: A food warming and holding receptacle lowered by a source of electrical energy comprises a well supported on a planar surface , and at least one tray containing food disposed in the well. A sheath is fixed to the well and at one-piece, flattened, looped heating element is slidably mounted in the she the and connected with the source of electrical energy for conveying heat to the food in the tray. A temperature sensor is slidably mounted in the sheath for monitoring the temperature of the heating element.

Abstract: A lightwave oven and method of cooking therewith that cooks food contained in cookware having a given reflectivity, and automatically changes the lightwave oven cooking sequence to compensate for the reflectivity of the cookware. The lightwave oven includes an oven cavity housing that encloses a cooking region therein. A first plurality and a second plurality of high power lamps provide radiant energy in the visible, near-visible and infrared ranges of the electromagnetic spectrum. The first plurality of lamps is positioned above the cooking region and the second plurality of lamps is positioned below the cooking region. An optical sensor measures an amount of the radiant energy produced by at least one of the second plurality of lamps that is reflected by the cookware in the cooking region. A controller changes an average power level of the second plurality of lamps based upon the amount of radiant energy measured by the optical sensor.

Abstract: A toaster oven with a modular control assembly. The assembly has a frame, an electrical switch assembly, a solenoid, and two levers. The electrical switch assembly is connected to the frame and has multiple sets of electrical switch contact blades. The two levers are directly pivotably connected to the frame. A first lever is connected to the solenoid to be moved by the solenoid. The second lever is adapted to move one of the sets of contact blades to a closed position. The two levers have portions adapted to engage and lock against each other. The toaster oven has a rotatable control shaft with two fins extending from a main section of the shaft in general offset radial directions. The control shaft is supported on the electrical switch assembly and is connected to a thermostat. The thermostat has a cam surface and two raised areas on opposite ends of the cam surface.

Abstract: A lightwave cooking oven method and apparatus are disclosed wherein a thermistor determines an elevation temperature at a given location on the oven where oven secondary heating has a relation to the cooking time of the food and periodically reducing the power to lamps substantially midway during the normal cooking time at the beginning of which the elevated temperature was determined for a given recipe. The power can be reduced by being turned off or lowered.

Abstract: An oven with high power radiant cooking elements which are capable of operating at different intensities is disclosed for cooking food quickly with infrared radiation. The conduction of this infrared radiant energy varies substantially from food to food. Accordingly, the user of the oven must develop a unique data base or recipe for each food. A recipe consists of a number of stages each of which defines the output intensity of each cooking element for a period of time. A method is disclosed for the real time development of a recipe by varying the intensity of the cooking elements during the cooking cycle, optimizing the developed recipe to reduce the number of stages, storing the optimized recipe in memory and retrieving the optimized stored recipe for future use.

Abstract: Apparatus for control of cooking foods temperature by sensing their temperature with thermistors, which form part of a first electrical circuit that induces a magnetic flux in an electromagnet, a second electrical circuit that induces, in the electromagnet, a flux of opposite direction to the former, the resultant flux (larger flux minus smaller flux) generating a magnetic pull on the electromagnet's armature.The armature is linked to an on/off switch that forms part of a third electrical circuit that contains an alarm.Spring actuated forces on the armature oppose the magnetic pull. Increase in food temperature brings an increase of current intensity in the first circuit, which causes the magnetic pull to decrease.At the pre-selected controlled temperature of the food, the magnetic pull is slightly smaller than the opposed springs forces. At this point the armature separates from the core, putting the third circuit's switch on and activating the alarm.

Abstract: A cooktop service diagnostics method which is effected by a programmable controller system, wherein the programmable controller system: a) executes a routine upon receipt of a first specified pattern of input signals to the programmable controller: b) issues an activation audible signal to indicate receipt of the specified pattern of input signals; c) issues an activation visual signal to indicate receipt of the specified pattern of input signals; d) tests cooktop heating element drivers for malfunction conditions; e) tests cooktop controller input drivers for malfunction conditions; f) issues a malfunction visual signal to indicate the existence and type of any malfunction condition; g) terminates the routine upon the receipt of a second specified pattern of input signals to the programmable controller; h) issues a deactivation visual signal to indicate termination of the routine; and i) issues a deactivation audible signal to indicate termination of the routine.

Abstract: A secondary measurement of rapid thermal annealer temperature is provided. The secondary measurement allows a primary temperature measuring device to be monitored for proper operation in real time. A rapid thermal annealer system is provided having a heating chamber configured to receive and anneal a silicon wafer. Several halogen light sources are provided for heating the silicon wafer. An optical pyrometer measures temperature of the silicon wafer as it is heated by the halogen lamps. A thin silicon ring is provided with an s-type thermalcouple attached thereto. The silicon ring is positioned so that its inner edge is aligned closely with an outer edge of the silicon wafer. An s-type amplifier is connected to the s-type thermalcouple wherein the combination generates a signal indicative of the ring temperature. The ring temperature is compared against the wafer temperature as a measured by the pyrometer.

Abstract: A method and apparatus for controlling the speed at which an AC electric motor drives a conveyor to move food products through a conveyor oven are disclosed herein. The oven includes a housing, electric heating elements mounted within the housing, and a conveyor to move food-carrying baskets adjacent the heating elements. A motor controlled by a speed control circuit moves the conveyor. The speed control circuit includes a rectifier to provide rectified current to the motor, a shunt circuit to bypass the rectifier with a rheostat to set the conveyor speed, a thermostat to monitor oven temperature, and a speed-reducing circuit to introduce additional resistance into the shunt circuit when the oven temperature drops. The thermostat also controls additional heating elements to provide additional heat during high load conditions.

Abstract: An appliance control circuit comprising dual processor control for enhanced control operation and agency safety redundancy. A first processor is disposed in operative communication with operator control switches for primarily controlling the supply of power for principal appliance functions. A second processor is in operative communication with the first processor and disposed for primarily monitoring appliance safety detection circuits and for controlling agency circuitry redundancy through a second switch in series with the first switch. The first and second switches comprise agency circuitry for enabling said supply of power when said first switch is directly enabled by the first processor and the second switch is directly enabled by the second processor for safety redundancy of said power supply.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperature and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: A method for displaying preheat or oven thermal conditioning times in a countdown timer for both thermal and thermal convection ovens is provided. The method has the steps of providing an oven having an oven cavity, a heating element, a control panel for inputting cooking parameters, and controls connected to the heating element for operating the oven; selecting a preheat temperature using the input control panel, providing a preheat time by using the control system; determining if the oven cavity is pre-conditioned; executing a preheat cycle when the oven is not pre-conditioned; displaying the preheat time in a decrementing manner using the display; and ending the preheat cycle when the decrementing preheat time equals zero. An oven having an improved preheat system is also provided.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having a wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in the generation of steam or in the food temperatures to a predetermined degree can be sensed to reduce power.

Abstract: An oven for cooking with light having wavelengths in the visible, near visible, and infra-red spectral ranges cooks food items for periods that are predetermined for given food items. When prolonged use of the oven increases the oven temperature, a thermistor detects the temperature increases and delivers a signal representing the increase to a microprocessor. The microprocessor is programmed to compensate for increases in the oven temperature by lowering the cooking time for a given food item below the predetermined period. Some of the heated air that accumulates in the oven is withdrawn by an evacuation device.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in the food temperatures can be sensed to reduce power.

Abstract: The control arrangement for cooking devices with an embedded control for regulating cooking process whose various parameters can be set by actuating elements at the cooking device is characterized by an external programming unit comprising a hand programming device for setting and storing, independently from the embedded control of the respective cooking devices, different cooking programs, diagnostic programs and user functions which can be called, checked and changed optionally and for transmitting such programs to every embedded control of every optional cooking device.

Abstract: A temperature sensing system that includes a temperature probe, a signal conditioning circuit, and a microprocessor. The conditioning circuit incorporates a novel dual voltage range measurement technique that improves the accuracy of such systems. The safety circuitry is provided in order to protect against thermal runaway and to inhibit or enable a door lock.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in water vapor concentration emitted from the surface can be sensed to reduce power.

Abstract: An appliance (5) for toasting a product (10) comprises detection means (12) for detecting variations of a toasting condition of the product during toasting and for allowing a user to adjust the toasting result as desired. The appliance comprises a temperature sensor (13) which measures the temperature of the product. Timing means (14) are started when a predetermined temperature (Td) is reached. The timing means (14) are stopped when either another predetermined temperature (Tf) is reached or when a predetermined period has elapsed. The appliance is also capable of controlling a process of defrosting of the product prior to toasting of said product.

Abstract: A vertical heat treatment apparatus is provided with a cylindrical insulating layer surrounding the periphery of a vertical processing chamber accommodating objects to be subjected to thermal processing and a resistance heating member provided along the inner periphery of the insulating layer. To control the temperature of the resistance heating member, a temperature measuring element having a thermocouple in a tip portion of an insulated protective tube is inserted at an angle from the outside of the insulating layer and a tip portion of the temperature measuring element is aligned with the resistance heating member. This reduces the temperature error between the resistance heating member and the temperature measuring element and also greatly improves the response rate and reproducibility of temperature measurement, thus facilitating temperature management in the vertical heat treatment apparatus.

Abstract: An apparatus for automatically handling food cooked in an oven comprises a tray which is positioned inside an oven and which is automatically slidable into a position in which it extends partially out of the oven. During its outward travel, the tray pushes against an oven door to open the door. The tray has an automatic pulley assembly which, when the tray is positioned inside the oven, engages with a motor assembly located in the oven. When the pulley assembly and motor assembly are engaged, the pulley assembly rotates a grill positioned on the tray.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperatures and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: A temperature control system for a self-cleaning oven and a method for operating in a clean mode for a self-cleaning oven are provided. The control system and the method allow for cleaning of the oven in a clean mode between a maximum temperature and a minimum temperature over the time period required for cleaning the oven. The maximum temperature is reached at least once during the clean mode and is, preferably, cycled to reach the maximum temperature a number of times during the clean mode. As a result of the cycling during the clean mode, a significantly reduced average temperature is required for cleaning of the oven during its self-cleaning operation.

Abstract: An oven for cooking by hot air impingement includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a volume of air and a conduit for providing gaseous communication therebetween. Associated with the plenum is a thermal energy source for heating gas disposed in the plenum.

Abstract: An oven for maintaining the quality of stored, heated food includes sensors for sensing the temperature of water in the oven's water reservoir and for sensing the temperature of air in the oven and a control system to compensate for the loss of heat and moisture when the door is opened by increasing the temperatures of the water and air above the set values for a period of time.

Abstract: Method for the thermal cleaning of objects, in particular for removing materials such as plastics and such from metal objects (4), whereby the objects (4) to be cleaned are placed in a room (3) and are heated up to a temperature at which the materials to be removed pyrolyze, characterized in that the temperature of the objects (4) to be cleaned is controlled by means of a temperature sensor (6) which is situated in a measuring space (7), in particular a receiver (9) placed under the workpieces, which also serves to collect the melted plastics.

Abstract: An apparatus for automatically handling food cooked in an oven comprises a tray which is positioned inside an oven and which is automatically slidable into a position in which it extends partially out of the oven. During its outward travel, the tray pushes against an oven door to open the door. The tray has an automatic pulley assembly which, when the tray is positioned inside the oven, engages with a motor assembly located in the oven. When the pulley assembly and motor assembly are engaged, the pulley assembly rotates a grill positioned on the tray.

Abstract: A method and apparatus for programmably controlling a cooking appliance. In addition to PREHEAT, COOK, and HOLD modes, the control is operable in a PROGRAM, SPECIAL PROGRAM and TEST mode. In PROGRAM mode a user sets parameters for a plurality of products. In SPECIAL PROGRAM mode global or system oriented settings are made. In TEST mode, individual components may be tested under operation of a control panel. Data may be logged to record usage for individual components and system information. A door sensor override may be used to turn OFF desired components when a door is open. A vent may be opened to reduce humidity at various programmed times during a COOK cycle or based on sensed parameters (e.g. humidity in the cooking chamber. A speaker may provide alarms that are programmable in volume and frequency for different products or events. Restricted access to different program or test modes is disclosed.

Abstract: An electronic thermostat for use with cooking ovens that may include oven cleaning features. An analog comparator is utilized to compare reference voltage with voltage representative temperature changes sensed within the oven, to control the oven heating element.

Abstract: An electronic thermostat having a safety feature includes a controller which sends control signals to circuitry used for activating a system for conditioning air. The control signals are used to control the active state of the system for conditioning air. Furthermore, safety cutoff circuitry is incorporated into the thermostat whereby the safety cutoff circuitry is used to override the control signal sent from the controller when a predetermined temperature is reached in the space being heated or cooled.

Abstract: A cooking apparatus, a latching construction therefor and methods of making the same are provided, the latching construction comprising a frame carrying a movable latch member and a drive unit operatively interconnected to the latch member to move the latch member between the latching and unlatching positions thereof, the drive unit comprising a cylinder having opposite ends and a movable piston extending from one of the opposite ends and being operatively interconnected to the latch member, the drive unit having an actuator to extend the piston so as to be adapted to move the latch member from its non-latching position thereof to its latching position thereof when the actuator is first actuated for a door locking operation thereof, the drive unit having a rotatable cam operatively interconnected to the piston and to the latch member so as to be adapted to permit the piston to be retracted after the latch member has been moved to the latching position thereof by the first actuation of the actuating unit while

Abstract: A cooking apparatus, a latching construction therefor and methods of making the same are provided, the latching construction comprising a frame carrying a movable latch member and a drive unit operatively interconnected to the latch member to move the latch member between the latching and unlatching positions thereof, the drive unit comprising a cylinder having opposite ends and a movable piston extending from one of the opposite ends and being operatively interconnected to the latch member, the drive unit having an actuator to extend the piston so as to be adapted to move the latch member to its latching position thereof and to retract the piston so as to be adapted to move the latch member to the non-latching position thereof.

Abstract: A toy oven has a heating compartment accessible through an aperture in a front wall of a housing of the oven. A door is provided which is manually movable to close off the aperture. IN one embodiment, the door is slidably mounted and in another embodiment it is pivotally mounted. A mechanical interlock engages the door to prevent it from opening if the electrical power switch is on. Another mechanical interlock prevents the door from opening when the heating compartment is at a high temperature. The oven is thus safe to use by children in normal play. A fan may be provided to cool the heating compartment when the power switch is turned off and is thereafter automatically turned off after a predetermined time or when the temperature in the heating compartment falls to a safe level. A timer may also be provided to automatically switch power off after a predetermined time of inactivity.

Abstract: A cooking apparatus, a latching construction therefor and methods of making the same are provided, the latching construction comprising a frame carrying a movable latch member and a drive unit operatively interconnected to the latch member to move the latch member between the latching and unlatching positions thereof, the drive unit comprising a cylinder having opposite ends and a movable piston extending from one of the opposite ends and being operatively interconnected to the latch member, the drive unit having an actuator to extend the piston so as to be adapted to move the latch member from its non-latching position thereof to its latching position thereof when the actuator is first actuated for a door locking operation thereof, the drive unit having an additional unit adapted to cause the piston to be retracted after the latch member has been moved to the latching position thereof by the first activation of the actuating unit while maintaining the latch member in its latching position until the actuating

Abstract: An electronic control for a cooking oven includes an input selection panel for receiving user input selections and control logic responsive to the input, selection panel for establishing a time and temperature profile of the oven cavity and for controlling heating devices according to the time and temperature heating profile entered by the user. The input selection panel includes heating function selection devices for receiving user selection of a heating function from among a plurality of heating functions and timing function selection devices for receiving user selection of at least one timing function from among a plurality of timing functions. The timing functions are independent of the heating functions so that a user may select any combination of timing functions with any selected heating function. The input selection panel includes labeled selection devices and labeled parameter display devices that define a grammatical sentence. The sentence emulates standard instructions in a cooking recipe.

Abstract: An oven includes a normal heating device, a partial heating capacity device, a first indicator device associated with the normal heating device, a second indicator device associated with the partial heating capacity device, and a control unit. The control unit turns on a full heating capacity of the normal heating device in a preheating phase and turns on the first indicator device to indicate that the normal heating device is on. The control unit turns on the partial heating capacity device in the preheating phase and turns on the second indicator device to indicate the preheating phase. The control unit automatically switches over the normal heating device to a reduced heating capacity in a continued heating phase, when a selected command temperature is reached. The control unit turns off the partial heating capacity device and automatically turns off the second indicator device simultaneously with the switchover to the continued heating phase.

Abstract: A heating apparatus comprises a microprocessor and an alcohol sensor detecting the amount of the alcohol gas generated from a food item to be cooked in a heating cavity of the heating apparatus. The heating operation of the apparatus and a cleaning operation to expel the air in the heating cavity are controlled by the microprocessor. The cleaning operation is performed after the heating operation in accordance with the amount of the alcohol gas detected by the alcohol sensor.

Abstract: A heat treatment apparatus according to the present invention includes a process tube which heat rays are able to penetrate, a holding member for holding an object to be treated in the process tube, two temperature regulation plates arranged opposite and close to the object held by the holding member, for regulating an amount of heat rays reaching to the object, a heating unit for heating the object in the process tube, a cooling unit for cooling the object heated by the heating unit, a temperature sensor for sensing temperatures of the two temperature regulation plates, and a controller for controlling the heating unit based on the temperature profile acquired in advance and the temperatures detected by the temperature sensor.

Abstract: A magnetic motor is shown having magnetic members situated in relatively close proximity to each other; relative movement between the magnetic members is brought about by bringing the temperature of at least one of the magnetic members to the curie temperature thereof, and subsequent relative movement between the magnetic members is brought about by having the temperatures of all of the magnet members less than the curie temperatures thereof.

Abstract: A pyrolytic self-cleaning stove includes at least one wall region defining an oven chamber, a muffle disposed in the at least one wall region, a heating element with additional ambient air heating for operating the muffle, an ambient air blower for ventilating the muffle, a device associated with the muffle for pyrolytic self-cleaning, and a sensor array disposed in the cooking chamber for detecting oven soiling values caused by operation. A pyrolytic self-cleaning method for stoves includes on-line optimization of a definable pyrolysis temperature range up to approximately 500.degree. C.

Abstract: Cooking system comprising a cooking area (1) with actuators (2) which are adjustable to change relevant parameters determining the cooking process of a food. A television camera (3) monitors the cooking area (1) and drives a processor (5) with information relating to the operative conditions in the cooking area (1) . The processor (5) is associated with a memory device (7) storing typical cooking programs consisting each of a different combination of process parameters. The processor (5) is responsive to the incoming data to select the most suitable among the stored cooking programs, whereby it compares the parameters thereof with the corresponding information from the camera (3) to control the actuators (2) with respective error signals. The cooking process is regulated in a fully automatic manner, based on the actual conditions of the food being cooked.

Abstract: A method and apparatus is disclosed which automatically adjusts the on-time of preferably quartz lamp heating elements in an oven having both quartz lamp and electric heating elements. In such an oven having dual heating elements, the temperature of the oven's cavity increases when numerous food items (loads) are rapidly cooked in succession. The present invention allows a dual heating element oven to automatically compensate for these increases in temperature by preferably shortening a predetermined on-time of the quartz bulbs. The on-time is continuously compensated using a microcomputer, dependent upon the current oven temperature. The microcomputer preferably uses at least two clocks to shorten the predetermined on-time of the quartz bulbs.

Abstract: A temperature probe conditioner, while developing a voltage output proportional to probe temperature, generates a verify and a calibration output. A verify output to check the correctness of the conditioner's output voltage and a calibration output to confirm the range of the conditioner as well as to calibrate the port of an external circuit. These signals are connected to a microprocessor or similar device which makes decisions on whether to turn cooking elements "on" or "off" or to stop due to detected errors.

Abstract: A stove with pyrolytic self-cleaning includes an oven having an oven space, at least one wall region, a heating element disposed in the at least one wall region, a forced-air blower for venting the oven, a device for pyrolytic self-cleaning, and an optional forced-air heating device. A sensor system is disposed in the oven space for detecting operationally dictated oven soiling values and issuing input values. An evaluation circuit has an input connected to the sensor system for frequency-converting the input values, for digitizing the input values, for counting the input values, for storing the input values, and for concatenating the input values. The evaluation circuit has an output side signaling a degree of soiling and the evaluation circuit recommends and/or carries out an initiation of pyrolysis.