Contact grill designs with features that reduce the production of smoke and that otherwise diffuse smoke to reduce the visibility of the smoke as such smoke made up of a combination of steam and burned grease is generated during the cooking of a food product such as a meat product. Contact grills make use of passive air flow in one or both of upper and lower grill housings to reduce production of smoke and to better diffuse smoke to reduce smoke visibility exiting a cooking chamber of the contact grill.

A kettle (10) comprising: a hollow body (14) having a bottom wall (16) and a side wall (18) extending upwardly from the bottom wall (16) to a rim (19), with the side wall (18) surrounding a cavity (22) to receive water to be heated, the bottom wall (16) having an inner surface (17) facing the cavity (22), the inner surface (17) having an area; and a heating element (32) in thermal communication with the bottom wall (16) to thereby heat the water, the heating element (32) occupying a horizontal area that is at least 30% of the inner surface area (17).

A thermally insulated container comprising: a frusto-conical support base internally comprising a heat source with connection to an external electrical source, a flat support base, an elongated main body of circular section with thermally insulated walls with connectors arranged at the base of said body to electrically link a shielded electrical resistance; a plug with a shutter that acts as a closure of the main body mounted in the mouth of said body by means of a thread and comprising a safety pressure element. The thermally insulated container is particularly adequate for heating water to two temperature settings to be used to prepare mate beverage or to prepare other infusions. In a first embodiment the container holds 500cc of water and in another embodiment it holds one liter of water.

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A cooking system includes a housing having a hollow interior and food is receivable within said hollow interior. A heating element is associated with the housing and a support body supports food within the hollow interior. The support body includes a body having a plurality of diffuser ribs. A plurality of channels is formed between the plurality of diffuser rib and at least one of the plurality of diffuser ribs and the plurality of channels is operable to deflect a relatively downward flowing fluid relatively horizontally across said support body.

The present disclosure relates to temperature detection equipment and in particular to a wireless detecting thermometer for barbecue, which comprises a host and a temperature probe, wherein the host is provided with a storage slot and a control circuit board integrated with a Bluetooth adapter, a central processing unit and a digital display; the temperature probe comprises a metal casing, a temperature-sensing resistor and a temperature measuring chip; the temperature measuring chip is connected to a Bluetooth transceiver signally communicated with the Bluetooth adapter in the host. A Bluetooth protocol is applied for data transmission to get rid of a data cable, so that the temperature probe can be put into an oven, thus to improve the convenience of the product. Besides, the temperature data and the power data are shown on the digital display, which is convenient to observe, and the temperature detection is convenient.

A machine for cooking a dose of pasta in a container has a hot water supply pipe to selectively inject hot water into the container above the dose of pasta; a steam supply pipe to selectively inject steam into the container independently of the water injection; and a dispenser comprising at least one first nozzle connected to the hot water supply pipe to deliver hot water into the container and at least one second nozzle connected to the steam supply pipe to deliver steam into the container.

A method of operating a cooking appliance includes obtaining a set fluid temperature for a fluid within a cooking utensil, monitoring an actual fluid temperature via a first temperature sensor of a probe, determining a predicted air temperature above the fluid, monitoring an actual air temperature above the fluid via a second temperature sensor of the probe, comparing the actual air temperature to the predicted air temperature, and implementing a responsive action based on the comparison between the actual air temperature and the predicted air temperature.

A beverage-making machine includes: a housing; a fluid reservoir mounted to the housing; a pump fluidly connected with the water reservoir; a heating unit; and a brew station having an outlet; wherein the fluid reservoir, the pump, the heating unit and the brew station define a fluid path. The beverage-making machine further comprises a controller configured to: (a) detect performance of a pre-brewing action, and in response initiate preheating of the heating unit; then (b) detect performance of a brew activation action, and in response activate the pump to convey fluid from the fluid reservoir along the fluid path to the outlet of the brew station to prepare a brewed beverage.

The apparatus comprises a case, a magnetic member which is provided at a bottom surface of the case and attaches the case to the outer surface of the cooking vessel by forming an attractive force with respect to the outer surface of the cooking vessel, first and second temperature sensors which are disposed at the bottom surface of the case while being spaced a predetermined distance apart from each other in the vertical direction, and measure temperatures of two measurement points located at the outer surface of the cooking vessel and spaced the predetermined distance apart from each other in the vertical direction, respectively and a controller which is provided in the case and estimates the temperature of the food based on an average value of the temperatures measured respectively by the first and second temperature sensors and a desired temperature value provided by a user.

A cooking method is used to prepare a food in the cooking chamber of a cooking device. The cooking chamber includes a first opening, a second opening and a closure for closing the second opening. Furthermore, the cooking device includes a temperature sensor arranged outside the cooking chamber for detecting gas volumes escaping from the cooking chamber through the first opening. During the cooking process, the closure is moved from a first position to a second position. After leaving the first position, a measurement is performed by means of the temperature sensor.