An oven appliance may include a cabinet, a heating element, temperature sensor, and controller. The heating element may be within the cabinet to heat a cooking chamber. The temperature sensor may be mounted in thermal communication with the cooking chamber. The controller may be configured to initiate a cooking operation. The cooking operation may include directing the heating element according to a predetermined holiday heating cycle during a first holiday occurrence, collecting a plurality of temperature readings from the temperature sensor during the first holiday occurrence as a first temperature group, determining, following the first holiday occurrence, a temperature deviation from a set reference temperature, the temperature deviation being based on the first temperature group, generating a modified holiday heating cycle based on the determined temperature deviation, and directing the heating element according to the modified holiday heating cycle during a second holiday occurrence following the first holiday occurrence.

A heating device for a hob has a flat carrier having a heating conductor side with heating conductors thereon and a switching device, the switching device having a movable switching contact and a mating contact associated therewith. The switching device has a switching arm movable in itself, said switching arm carries the switching contact and is electrically connected to an electric arm connecting means. The switching arm is fastened on the carrier and is formed from a bimetal strip. The mating contact is electrically connected to an electric mating connection means and fastened on the carrier. Switching arm, switching contact and mating contact are designed and arranged such that when a pre-defined switching temperature is exceeded, the switching contact and the mating contact are brought together, triggering a switching operation as a hot indicator for the hob, by the movement of the switching arm due to increasing heat.

A temperature-regulating unit includes a base, a thermal element, a contactless sensing assembly, and a controller. The base is configured to support at least one of a pan or a food product. The thermal element is positioned to thermally regulate the at least one of the pan or the food product. The contactless sensing assembly is positioned to acquire sensor data regarding the at least one of the pan or the food product. The controller is configured to receive the sensor data from the contactless sensing assembly and adaptively control the thermal element based on the sensor data.

The present invention relates to the field of food processing technology, and more particularly to an air fryer with multiple frying baskets. The air fryer includes a housing provided with a cooking chamber, multiple heating members provided in the housing to heat the cooking chamber, a frying assembly, and multiple control systems provided in the housing. The frying assembly includes a first basket, multiple second baskets, and multiple front cover assemblies detachably connected to the first basket or the second baskets. The numbers of the second baskets, the front cover assemblies, the heating members, and the control systems are all the same. The second baskets are placed inside the first basket all at once. The cooking chamber is adapted to accommodate the first basket or to receive all of the second baskets. Each of the control systems is electrically connected to one of the heating members.

A cooktop appliance and heating element, as provided herein may define a heating zone having a thermostat positioned therein. The thermostat may include a base, a bimetallic disk, and a conductive spring. The base may extend axially between a first end and a second end. The bimetallic disk may be disposed within the base. The conductive spring may be disposed within the base in biased engagement with the bimetallic disk to motivate the bimetallic disk towards the first end within the base. The conductive spring may include a first layer and a second layer. The first layer may extend from a contact end proximal to the bimetallic disk to a joinder end connected to the first terminal. The second layer may extend from a biasing end proximal to the bimetallic disk to a secured end fixed within the base.

The present invention provides a steamer system and method for efficiently steam cooking or heating food items and avoiding unnecessary usage stoppages or delays. The steamer system comprises an enclosed cooking space cavity, a water boiling apparatus for generating steam, a drain system, a power source, a processor, a display, and a graphical user interface accessible by a user via the display. The steamer system further comprises a series of water detection sensors positioned within the water boiling apparatus water reservoir at progressively higher points and electrically connected to the system processor. When a first water detection sensor is fouled, the system processor is configured to relinquish control to a second water detection sensor and initiate a shut down clock to allow limited continued use of the steamer before cleaning. If a third water detection sensor senses water at any time, the steamer system shuts down.

A method for preparing a food or a beverage includes inserting a food thermometer into a product to be cooked and transmitting temperatures measured by the food thermometer to a control device.

A cooking system for cooking food is provided, the system including a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. A lid is configured to cover the upper portion of the housing and the opening to the hollow chamber in a closed position. The lid is moveable to an open position where the lid does not cover the opening to the hollow chamber. At least one heating element is associated with at least one of the housing and the lid. The cooking system is operable in a plurality of modes including a pressure cooking mode and a dry cooking mode. In the pressure cooking mode, the cooking system is operable as a pressure cooker and in the dry cooking mode, the cooking system is operable as a dry cooker.

An oven may include a cooking chamber, a user interface, a first energy source, a second energy source 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 first energy source may provide primary heating of the food product placed in the cooking chamber. The second energy source may provide browning for the food product. The cooking controller may be operably coupled to the first and second energy sources. The cooking controller may include processing circuitry configured to enable an operator to make a browning control selection via the user interface by providing operator instructions to a selected control console rendered at the user interface. The selected control console may be selected based on a cooking mode of the oven. The browning control selection may provide control parameters to direct application of heat to the food product via the second energy source.

A cooking apparatus including a cooking chamber configured to accommodate food, a camera configured to photograph inside of the cooking chamber, a communication interface, a memory configured to store a cooking method, and a processor configured to, based on food being selected, drive the cooking chamber based on a cooking method corresponding to the selected food, control the camera to photograph the food inside the cooking chamber, and control the communication interface to transmit a photographed image of the food to a user terminal device. The processor is configured to, based on a first feedback related to the photographed image being received, provide a plurality of images for selecting additional cooking states for the food to the user terminal device, and based on a second feedback related to the photographed image being received, provide a plurality of menus for analyzing a cause of a cooking state of the food to the user terminal device.