Abstract: A temperature controlled heatable object is provided in which a temperature sensor is connected to a Radio Frequency Identification (RFID) tag. The RFID tag is located within the handle of the object, and the temperature sensor is placed in contact with the object. In a first embodiment of the invention, the temperature sensor is partially imbedded within the object via a notch located in the side of the object. In a second embodiment of the invention, a temperature sensor is imbedded within a tunnel drilled within the base of the object. In a third embodiment, a temperature sensor is imbedded between the bottom of the object and a slab attached to the bottom of the object. The sensor can be located in a slot formed in either the slab or the bottom or the object. Handles and receivers for mounting the handles to the temperature controllable objects are also provided.

Abstract: A tortilla warmer control system is disclosed for controlling preparation and dispensing of tortillas. The control system includes a control unit capable of receiving inputs from a user, and providing outputs. The control unit receives user inputs including: a frequency of heating sessions, a number of tortillas to be heated and dispensed during each heating session; and tortilla texture. The control unit provides outputs including: a speed at which tortillas are to be conveyed through a heating sub-system of the tortilla warmer, and/or a temperature to be provided during each heating session; and a heating session initiation signal. The user inputs received by the control unit can also include a selected rate at which the tortillas are to be dispensed during the heating session. The outputs provided by the control unit can also include a rate at which tortillas are introduced into the heating sub-system.

Abstract: A gas cooking appliance having a gas burner, at least one control device comprising a gas regulating valve regulating the flow of gas to the gas burner, a knob controlling the opening ON and closing OFF of the valve, and a position sensor detecting the ON-OFF position of the knob, and at least one signaling device comprising a light signal source that emits an alarm signal in the form of light. The light signal source emits the alarm signal during a time period T1 when the position sensor detects that the knob is in the OFF position, after the knob having been in the ON position, and the gas burner has been switched on at least during a time period T2.

Abstract: A toaster having a body portion engageable over a housing with slots sized for bread passage therethrough aligned with cavities on said house sized to accommodate the bread for toasting. Individually controlled heating elements on each side of each cavity to allow users to independently control the amount of toasting of each side of each inserted piece of bread. The exterior of the body is preferably porcelain to provide resistance to heat transference to the body of the user and to provide a plurality of colors available for the housings.

Abstract: A cooking device, in particular a baking oven, includes a cooking chamber having cooking chamber walls and also a fan opening into the cooking chamber. This fan opening is provided on a fan plate fitted in front of a cooking chamber wall, an antenna being provided for wireless signal transmission with a measuring arrangement which is located in the cooking chamber and has a transceiving antenna. The antenna is arranged between the fan plate and cooking chamber wall and is thus covered or inwardly protected.

Abstract: Methods and apparatuses for cooking food are provided. In particular, food is placed in a bowl held at an angle to horizontal. With the food in the bowl, the bowl is simultaneously heated and rotated. A scraper assembly is disposed within the bowl, to lift the food from the side and bottom surfaces of the bowl as the bowl rotates. A temperature sensor can be provided to provide a signal to discontinue rotation of the bowl and the application of heat to the bowl when the food has reached a desired temperature. A tilt mechanism can also be provided to maintain the food within a desired distance from the top edge of the bowl.

Abstract: An assembly for cooking food products in a substantially upright orientation comprising a mold housing including one or more food mold chambers, each structured to configure the food product being cooked to correspond to the interior dimensions and configuration of a mold chamber in which it was cooked. Each mold chamber is further structured to retain an uncooked liquid, semi-liquid, semi-solid, or solid food composition therein during the cooking procedure. A heat source is disposed either externally or internally of the mold housing and generates sufficient heat to cook a food composition disposed within the mold chamber. A frame assembly may be utilized to operatively support one or more mold housing in the substantially upright orientation, such that a heat source may be incorporated into the frame assembly to provide adequate cooking temperatures to the corresponding mold chamber(s) of one or more supported mold housings.

Abstract: A device for producing baked products, in particular edible crisp wafers or soft waffles, contains at least one baking plate, the baking surface of which can be heated to a baking temperature. The baking plate has a sensor device for detecting the temperature of the baking plate and/or a pressure acting on the baking surface of the baking plate during the baking process.

Abstract: The present invention discloses An apparatus for cooking food that is provided with means to regulate the draining of water. The apparatus comprises an outer container (110) with a hollow segment (111) and a base (112), a cylindrical inner container (120) that is removably fitting into the hollow segment (111) of the outer container (110) and a water collecting means (130) which forms a platform of the apparatus. The inner container (120) accommodates a mixture of food (101) and water (102). The apparatus further comprises a heating element (140) positioned underneath the inner container (120) and supported on the base (112) of the outer container (110). In order to drain the water, the apparatus is accommodated with a channel (121) at the bottom of the inner container (120) that funnels to an opening (124). An electromagnetic device (170) is used to regulate the draining of the water (102) by controlling a means for stopping the flow of water.

Abstract: A food product comprising: a potato mixture that is cooked without frying; where the food product has the appearance, taste and texture similar to a French fry cooked in oil; and where the food product has less than 20 calories per cubic inch. A food cooking apparatus comprising: a bottom continuous belt comprising a plurality of bottom channels; a top continuous belt, that meshes with the bottom continuous belt; and where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt such that any food desposited onto the bottom channels is suitably cooked when it leaves the bottom continuous belt and enters the finished food holding container.

Abstract: Disclosed is a cooking device with optical identification means for identifying food to be cooked. A motion detector is provided to activate the optical identification means. The motion detector may also activate a light source for lighting the field of vision of the optical means. Optical identification is controlled by the outer appearance of the food. A controller accesses a physical feature database and compares previously stored picture data to the physical features of the food to be cooked. The controller calculates a matching probability rank between the stored picture data and the food to be cooked. The controller is also programmed to have a learning ability for recognizing a previously unknown food product. Based upon the identification of the food product to be cooked, the cooking device starts the recipe for cooking the food product.

Abstract: A combination bread making and ice cream making machine has a specially configured interface, a freezer bowl and an ice cream making scraper blade.

Abstract: A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle.

Abstract: The invention relates to a food cooking control method and device. The method includes the following steps in which: at least one temperature detection device is inserted into a food; a final equilibrium temperature is defined; the detection device is positioned inside the food in a pre-determined detection zone so that a temperature (TC) can be obtained at all times during cooking; the TC temperature data obtained are processed using the detection device; the temperature of the surface through which the food receives heat (TP) is determined and processed and the variation in temperature TC is evaluated at least to the first derivative. The device includes a detection device intended to be inserted into the food, a device for determining the thickness of the food and a device for inserting the detection device into the food to a pre-determined depth.

Abstract: Electrical appliances comprising thermochromic inks in zones of high visibility for the user are disclosed, as a mechanism to know by simple observation their thermal state (cold or hot). Said electrical appliances correspond to any appliance that uses electricity as a mechanism to generate useful thermal energy for either food processing (sandwich maker, rice cooker, ovens, roasters) or home maintenance (iron, stove, among others), and therefore during its use may reach a dangerous temperature for the physical integrity of the persons handling it. Thermochromic and photochromic inks are applied in zones of the electrical appliances, where the user may easily see the color change during use, as in zones where there is no direct contact with food and wherein it is appropriate to notice the possibility of burns by hot surfaces, which, depending on the type of electrical appliance can be in upper or side surfaces of such appliances.

Abstract: A connector for receiving and transmitting signals from a sensor that is adapted for use in a harsh environment of, e.g., a steam cooker is disclosed. A connector of the present disclosure may be utilized in an environment having a high temperature relative humidity and which is under positive or negative pressure. A single conductor in the form of a male extension extends into a sealable cooking chamber and is sized to be received in a female connector communicatively connected to a sensor such as a temperature sensor. An arrangement of seals and inflators are interposed between the connector and the cooking chamber to isolate the connector and protect it from corrosion and electrical conductivity to the enclosure.

Abstract: An oven may include a cooking chamber, a user interface, and a cooking controller. The cooking chamber may be configured to receive a food product. The user interface may be configured to display information associated with processes employed for cooking the food product. The cooking controller may be operably coupled to the user interface to direct presentation of cooking parameter entry pages to enable an operator to define cooking parameters for cooking the food product in the cooking chamber. The cooking controller may include processing circuitry configured to enable an operator to make cooking parameter entries in a series of entry pages rendered at the user interface. Each of the entry pages presented may include a selection indicator ribbon displaying graphical elements corresponding to each cooking parameter entered via previous entry pages.

Abstract: An electric appliance for pressure cooking food includes a casing (1) and a lid (4) forming the outer jacket of the appliance, an outer vessel (2) forming the inner chamber of the appliance, a heating element (25) placed in the bottom of the outer vessel (2), a removable inner vessel (3) forming the container (30) for cooking food, wherein the inner vessel (3) includes at least one handhold (31) extending past the periphery of the casing (1).

Abstract: A drawer-type cooking device and a method for controlling opening and closing of a door thereof, in which an opening/closing direction and an absolute position of a door by a manual opening/closing operation by a user can be detected with a simple structure even when the door is in a door-open state in an intermediate position, is provided. A rotation sensor 26 is disposed in relation to an output shaft of a motor 25 for driving a door capable of opening and closing an opening of a cooking device body in an opening/closing direction. A microcomputer 20 controls drive of the motor 25 including a rotation direction by receiving an input of a detection signal of the rotation sensor 26,which is a sensor for generating two rotation pulses having different phases (for example, pulse train signals with a 120-degree difference) from the motor. A control device can determine the rotation direction of the motor 25 based on the two rotation pulses therefrom.

Abstract: The invention proposes a method and apparatus for producing tofu. The apparatus comprises a first unit (100) for obtaining the electric conductivity of the water; a generator (102) for generating soymilk from soybeans and water; a first detector (104) for detecting the electric conductivity of the soymilk; a calculator (106) for calculating the amount of coagulant to be added to the soymilk, in dependence on the obtained electric conductivity of the water and the detected electric conductivity of the soymilk; and a second unit (108) for adding coagulant to the soymilk in dependence on the calculated amount. The obtained electric conductivity of the water and the detected electric conductivity of the soymilk can reflect the soymilk concentration. Thus, for each tofu-making process, the invention flexibly calculates a suitable amount of the coagulant, even if the soymilk concentration varies. The taste as well as the texture of tofu can be consistent irrespective of the soymilk concentration.

Abstract: A method for operating at least one cooking process in a cooking chamber of a cooking appliance is based on a multiple number of parameters that can be entered through an input device of the cooking appliance. Based on the parameters, at least one cooking product and/or cooking program, at least one starting and/or ending time of the cooking of at least one cooking product and/or for at least one cooking program, and at least one cooking parameter can be selected. An output device indicates when each cooking product is to be loaded into and removed from the cooking chamber in dependence of the starting time and/or ending time, and the selection of a multiple number of cooking products. Additionally, the sequence of cooking of the cooking products can be optimized based on at least one parameter that determines at least one cooking parameter.

Abstract: A battery powered microprocessor-controlled fondue fork has a thermal sensor, a timer, a color LED display for indicating degree of doneness, and a control switch for selecting a predefined cooking time. When the fondue fork is placed into a heated liquid for cooking, the thermal sensor activates the microprocessor-controlled timer which then illuminates the LED display. The LED displays flashing green to indicate the food is cooking, yellow to indicate the food is cooked rare, steady green to indicate the food is cooked medium, red to indicate the food is well-done, and flashing red to indicate an overdone stage of cooking.

Abstract: An oven may include a cooking chamber, a user interface, and a cooking controller. The cooking chamber may be configured to receive a food product. The user interface may be configured to display information associated with processes employed for cooking the food product. The cooking controller may be operably coupled to the user interface to direct presentation of cooking parameter entry pages to enable an operator to define cooking parameters for cooking the food product in the cooking chamber. The cooking controller may include processing circuitry configured to enable an operator to make cooking parameter entries in a series of entry pages rendered at the user interface. Each of the entry pages presented may include a selection indicator ribbon displaying graphical elements corresponding to each cooking parameter entered via previous entry pages.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: Disclosed is a handheld salinity analyzer including a body, in which a circuit board and a battery are installed, a cell block provided with one end inserted into one end of the body and the other end on which a projecting part provided with a salinity sensor hole and a depressed part provided with a temperature sensor hole are formed, a salinity sensor inserted into the salinity sensor hole and provided with one end connected to the circuit board, a temperature sensor inserted into the temperature sensor hole and provided with one end connected to the circuit board, an ON/OFF switch installed on the end of the body, a light emitting lamp connected to the circuit board, and a body cover connected to the end of the body provided with the ON/OFF switch or to the cell block, and provided with an operating piece to operate the ON/OFF switch.

Abstract: An automatic bread maker (1) receives in a body (10) a bread container into which bread ingredients have been loaded, and carries out a bread-making step. The automatic bread maker (1) comprises a first bread container (60) accommodated in the body (10) in the case that cereal grains are used as a starting ingredient; a second bread container (100) accommodated in the body (10) in the case that cereal flour is used as a starting ingredient; and a bread container detector (120) that is capable of detecting whether the bread container accommodated in the body (10) is the first bread container (60) or the second bread container (100).

Abstract: A method and device for determining a variation with time of an amount of steam released from a food product during a cooking process in a cooking chamber of a baking oven. A heat sink is provided outside the cooking chamber or a vapor duct in fluid communication with the cooking chamber. A sensing head of a heat conducting body projects into the cooking chamber or vapor duct, and the heat conducting body is operable to transfer heat to the heat sink. The sensing head is protected from precipitation of condensate on its surface by its spatial positioning and/or the mode of operation of the baking oven. A variation with time of the temperatures of the sensing head and cooking chamber are measured with first and second temperature sensors, respectively. The variation with time of the amount of steam in the cooking chamber is determined using an evaluation circuit of a controller as a function of measurement signals generated by the first and second temperature sensors.

Abstract: A wireless remote cooking thermometer system includes a first unit positionable at a first location adjacent food being cooked, the first unit including a radio frequency transmitter adapted to transmit a temperature signal associated with temperature readings of the food being cooked. The system also includes at least one microprocessor operative to calibrate taste and choice preferences. The system also includes a temperature probe and a second unit that includes a noise generator or visual indicator and a radio frequency receiver for reception of the signal from the transmitter.

Abstract: A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate fixed to an interior wall of the vessel. The stirring apparatus, includes: a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel; a shaft connected to the motor and extending into an interior space of the vessel; and a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel.

Abstract: A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate connected to an interior wall of the vessel, and a space between the baffle and the wall. The stirring apparatus includes a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel, and a shaft removeably connected to the motor and extending into an interior space of the vessel. The stirring apparatus includes a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel; and a multi-bladed propeller secured to the shaft. A position of the propeller along a length of the shift is adjustable.

Abstract: A coffee beans roaster includes a machine body. The machine includes a control unit. A roasting body is disposed in the machine body. The roasting body is a tube. The roasting body has an accommodation space therein. An electrothermal film is provided on an outer side of the roasting body. At two conductive electrodes are spaced and disposed on the electrothermal film. Thus, the heat generated by the electrothermal film can be adjusted by the control unit. Raw coffee beans are placed in the accommodation space of the roasting body. Through the electrothermal film, the raw coffee beans can be evenly heated in all directions to shorten the required time and to decrease the consumed power for roasting the raw coffee beans.

Abstract: A smokeless stovetop grilling device includes a grilling surface, a catch tray a manifold and a pressurized fluid source. The grilling surface has a plurality of upward pointing V-shaped first members attached at first and second ends to a first supporting frame. The catch tray has a plurality of hollow core downward pointing V-shaped second members attached at first and second ends to a second supporting frame. Adjacent pairs of the side edges of the first and second members are spaced from one another by a first distance. The first supporting frame is located over the second supporting frame such that drippings from the grilling surface fall into the catch tray. The pressurized fluid source forces cooling fluid through the second members, preventing the catch tray from smoking. A heat conducting element has upward pointing third members extending upwardly between the second members to heat undersides of the first members.

Abstract: The invention relates to a temperature probe for an oven, comprising in one embodiment a longitudinal housing in the form of a spit. A temperature sensor and an electronic unit are arranged in a tip and are connected at the other end to emitting means. The temperature probe comprises a thermogenerator for producing energy. The thermogenerator uses a temperature difference between a higher temperature inside the oven and a lower core temperature in a food product, such as roast, in which the temperature probe is inserted, for producing energy for operating the emitting means.

Abstract: A method, device, and knife system for producing purëed, cooked foodstuffs from piece-form raw material. The method includes pre-chopping of the piece-form raw material in a pre-chopping unit, cooking of the pre-chopped raw material in a cooking plant, and final processing of the cooked product in a final-processing unit. Before cooking, the piece-form raw material is cut into small pieces by the pre-chopping unit such that a pumpable mass is produced from the piece-form raw material.

Abstract: An apparatus for steam heating a baby bottle comprising a reservoir in which water is heated by an electric resistance-type heater to produce steam, which is controlled via an on/off switch and an electronic control panel, is herein disclosed. A probe is used to measure an exact temperature of the heated liquid such as milk or formula, and displays said temperature upon a digital readout. Thus, the parent or caregiver is assured of the liquid being heated to the exact temperature without danger of burning. The apparatus is capable of heating a bottle of liquid in mere seconds in lieu of the minutes usually taken by conventional heating methods. It is envisioned that the apparatus can not only heat a bottle in a shorter period of time, but also can do so in a more consistent and accurate manner compared to current manual methods.

Abstract: The invention relates to an utensil (1) for cooking food by subjecting said food to a heat source, said utensil (1) being characterized in that it is provided with a cooking management device (7) that is designed to emit firstly a first signal either for causing the heat source to be switched off or for urging the user to switch off the heat source, and secondly a second signal subsequent to the first signal and that indicates to the user that cooking is finished. Appliances for cooking food.

Abstract: An automated freezer stores food items stacked in a removable cartridge. The food items are dispensed from the automated freezer in response to a request for the food items. The food items are loaded into the cartridge outside of the automated freezer. When the cartridge is inserted into the automated freezer, the upper end of the cartridge is inserted into a buffer, pushing a plurality of arms in the buffer upwardly to allow food items to pass through the buffer. When the cartridge is removed from the freezer for reloading of food items, a resilient member biases the arms downwardly to retain any food items in the buffer and to prevent any food items in the buffer from falling.

Abstract: Various embodiments are disclosed. A cooking vessel may include a cover, thermionic power converter, and a handle having a memory, a transmitter, and an IR light emitting diode. An infrared image sensor may be used with the IR light emitting to determine a location of the cooking vessel. A sensor and a transmitter may be disposed in the vessel cover to detect and transmit an indication of a boil condition. A system may include a sensor to detect a weight of a cooking vessel and a receiver to receive from the cooking vessel a memory-stored property of the cooking vessel, and a processing unit. The processing unit may determine a weight of the food and a predicted cooking time. The system may include a projected user interface and a proximity sensor. An apparatus may include an image sensor to capture a reference image and current images of a surface. A location of a cell on the surface may be determined from the images.

Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.

Abstract: A food preparation apparatus and method, including an inventive shelving system, is provided. In accordance with some embodiments, an exemplary embodiment of a food preparation apparatus of the present invention includes at least, but is not limited to, a frame assembly including a permanent shelf secured to the frame assembly, a multiplicity of selectable shelf features vertically offset from the permanent shelf and attached to the frame assembly, and a first non-permanent shelf vertically offset from the permanent shelf and supported by a select number of the multiplicity of selectable shelf features. In an exemplary embodiment of a food preparation apparatus of the present invention, the permanent shelf provides a flavor infusion region.

Abstract: The present invention discloses a grilling device with automatic rotation function, comprising a base seat and a grilling pan unit rotatably disposed on the base seat; wherein said grilling pan has a pivot rotatably pivoted on the base seat. The grilling device as presented further comprises a control unit, a motor connected to the control unit and a transmission unit connected between the motor and the pivot, said motor and said transmission unit are installed on the base seat. Because the control unit, motor and transmission unit are cooperated with each other to form an automatic mechanism, so the rotation of the grilling pan unit can be controlled automatically, the operation is simpler and more convenient, the rotational angle and the rotational time of the grilling pan unit can be precisely controlled.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: An electric rice cooker capable of increasing the water content of rice by a simple structure. The electric rice cooker (1) has a pot (10) in which food substances to be cooked including water and rice are contained, heating device (5, 6, 19) for heating the food substances to be cooked in the pot, a lid (11) for closing the opening of the pot, and a controller (9) for performing rice cooking steps including a water absorption step for allowing the rice to absorb the water by controlling the heating devices. The controller (9) raises the internal pressure of the pot (10) to 1.05-1.18 atm in the water absorbing step to allow the rice to absorb the water.

Abstract: A detecting device for detecting the food cooking vessel temperature comprises a fireproof bulkhead including a throughgoing hole, and in which between an inner wall of the fireproof bulkhead and a cooking vessel handle a plate coated by a thermochromatic paint layer visible through the throughgoing hole is arranged.

Abstract: A system for preparation of high quality and healthy food by automatic means is provided. The system includes one or more sections for carrying out the one or more operations required for the preparation of food. The food is prepared using automated or semi-automated processes using one or more processing devices.

Abstract: A drawer-type heating cooker capable of preventing, during an opening/closing operation of an automatic opening and closing door, a danger, such as being hit by the opening and closing door that is opening, or a hand or finger being get stuck in the opening and closing door that is closing, by calling attention to the opening and closing door movement, is provided. A drawer body allowing a heated object to be placed therein can be pulled out together with a door from a cooker body. In a state in which the drawer body is housed in the cooker body, an opening of a heating chamber is closed by the door. During opening/closing of the door, a warning sound is generated from a speaker provided in the cooker body or the door. For the warning sound, various settings such as the pitch, the tone and the volume can be made according to, for example, the open distance of the door detected by sensors.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

Abstract: A wireless remote cooking thermometer system includes a first unit positionable at a first location adjacent food being cooked, the first unit including a radio frequency transmitter adapted to transmit temperature readings for the food being cooked, and a temperature sensor connectable to the first unit for providing temperature readings to the first unit. The system also includes a second unit including a radio frequency receiver adapted to receive the temperature readings transmitted by the radio frequency transmitter and a visual display for displaying the received temperature readings, wherein the second unit is movable to a second location remote from the first location while maintaining radio contact with the first unit. The system includes a microprocessor operative to calibrate a taste preference and a choice preference associated with the food being cooked.

Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.