A battery-powered temperature probe for measuring the temperature of food products within a cooking utensil. The temperature probe includes a temperature sensor and a control housing positioned at opposite ends of a flexible arm. The flexible arm is magnetically attachable to the cooking utensil such that the temperature sensor is in thermal communication with the food products and the control housing is positioned outside of and below the top of the cooking utensil. A radiant heat shield may be included in the control housing and the control housing may be oriented such that temperature-sensitive components, such as the battery and display, experience reduced temperatures during operation.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A battery-powered temperature probe for measuring the temperature of food products within a cooking utensil. The temperature probe includes a temperature sensor and a control housing positioned at opposite ends of a flexible arm. The flexible arm is magnetically attachable to the cooking utensil such that the temperature sensor is in thermal communication with the food products and the control housing is positioned outside of and below the top of the cooking utensil. A radiant heat shield may be included in the control housing and the control housing may be oriented such that temperature-sensitive components, such as the battery and display, experience reduced temperatures during operation.

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.

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.

A roller for a cooking item support system, in particular for a deployment system, of a domestic cooking appliance includes a roller body and an antifriction bearing which is accommodated at least partly in the roller body and is used for supporting the roller against or on a roller pin of the cooking item support system.

A roller for a cooking item support system, in particular for a deployment system, of a domestic cooking appliance includes a roller body and an antifriction bearing which is accommodated at least partly in the roller body and is used for supporting the roller against or on a roller pin of the cooking item support system.

A system and method for cooking meat and thereafter removing liquefied fat from the cooking vessel, including a horizontally disposed cooking vessel having an interior cooking chamber, a top cover, at least one reversible ribbon agitator in an agitator trough; a plurality of steam injectors disposed in a lower portion of said agitator trough and in fluid communication with said agitator trough; a sensor system having sensors and programmed to detect and differentiate the location and depth of layers of liquified fat, emulsion, and water within said cooking chamber; a plurality of extraction funnels disposed in an overhead portion of said cooking chamber; and an extraction funnel motor and drive system for moving said extraction funnels up and down within said cooking chamber.

A system and method for cooking meat and thereafter removing liquefied fat from the cooking vessel, including a horizontally disposed cooking vessel having an interior cooking chamber, a top cover, at least one reversible ribbon agitator in an agitator trough; a plurality of steam injectors disposed in a lower portion of said agitator trough and in fluid communication with said agitator trough; a sensor system having sensors and programmed to detect and differentiate the location and depth of layers of liquified fat, emulsion, and water within said cooking chamber; a plurality of extraction funnels disposed in an overhead portion of said cooking chamber; and an extraction funnel motor and drive system for moving said extraction funnels up and down within said cooking chamber.