A guided cooking method uses a plurality of cooking appliances and a remote user interface device. The remote user interface device receives an input indicating a food item and generates a list of recommendations, including at least one recommended cooking appliance and at least one recommended cycle, for preparing the indicated food item. The method also includes receiving a selection response corresponding to one entry from the list of recommendations via the remote user interface device. The method may then include transmitting a signal from the remote user interface device to the cooking appliance indicated by the selection response to activate the cooking appliance to perform the cycle indicated by the selection response, or providing step-by-step instructions, from the remote user interface device, for operating the cooking appliance indicated by the selection response to perform the cycle indicated by the selection response.

A cooking vessel has a cooking chamber and a plurality of ingredient storage containers arranged to selectively dispense ingredients into the cooking chamber. Each storage container has a closure member selectively movable between an open position, in which the container is open to the cooking chamber, and a closed position in which the container is sealed from the cooking chamber. Each storage container has a rigid outer wall and a flexible inner liner. A device is provided for feeding a fluid to a position between the outer wall and the liner when the closure member is in its open position to eject the liner from the container and cause any ingredients located therein to pass from the storage container to the cooking chamber.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

An image display device according to disclosed one aspect comprises: a plate for detecting the weight of food ingredients; a projector for projecting images onto the plate; a camera for capturing food ingredients and user inputs relative to the images projected; and a controller for controlling the projector so that the changed images are outputted in response to the user inputs or changes in weight of the food ingredients.

A temperature-regulated apparatus for food and drink preparation and storage, particularly for refrigeration and sous vide cooking. The apparatus is preferably a consumer electronic device comprising a compartment, base, reservoir, tube network, heating and cooling element, and an air pump system. The apparatus is controlled electronically and wirelessly in connection with a hardware and software system.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.

A food processing apparatus for preparing a fluid food product includes a food processing chamber including a blade arrangement driven by a motor; a particle sensor arranged to measure an actual particle size within said fluid food product in said food processing chamber and a controller arranged to control the motor. The controller is communicatively coupled to the particle sensor and may disengage the motor in response to a signal from the particle sensor indicative of the actual particle size reaching a threshold value of no less than 400 μm within said fluid food product.

A disclosed wireless power transmitting apparatus comprises: a plate; a transmitting coil that transmits wireless power to a cooking device disposed on the plate; a driving circuit that applies a current to the transmitting coil; a communication module that communicates with the cooking device; and a control unit that controls the driving circuit such that the wireless power is periodically transmitted on the basis of a transmission period of the wireless power determined by discharge characteristics of the cooking device when the cooking device enters a standby mode.

Disclosed is an outdoor cooking appliance with a control mechanism for controlling a heating system to provide heat to a cooking chamber of the appliance within a more precise range in temperature. For example, fuel provided to a burn pot for combustion to reach a range of a target temperature of the cooking chamber. A heating element provides additional heat to bring the temperature of the cooking chamber closer to the target temperature.