The present disclosure relates to a system for the preparation of a food. The system comprises a monitoring device for monitoring the food during its preparation, a control device for the preparation of the food by means of a kitchen appliance and by means of an electronically stored recipe, and a mobile and/or non-mobile device. The monitoring device is able to communicate with the control device and the mobile and/or non-mobile device. The mobile and/or non-mobile device is configured such that it can transmit information of the monitoring device to a user. In particular, the control device is configured such that it recognizes possible absence times for a user during the controlled preparation of a food and informs the user thereof. The invention further relates to a food thermometer and a method.

Temperature probe systems and methods include a probe body having a sharp end adapted to penetrate an edible substance, a plurality of temperature sensing elements distributed along a length of the probe body, electrical components operable to receive data signals from the plurality of temperature sensing elements, the electrical components disposed in the probe body between the sharp end and at least one of the temperature sensing elements, and an insertion aid. The electrical components may include wireless components to facilitate communications with a host cooking appliance, and the temperature sensing elements may be used to measure temperature and communicate the temperature measurements via the wireless components to the host cooking appliance. The insertion aid, the probe body, and the temperature sensing elements may include one or more heat resistant materials.

A hazard detecting stove, including a range assembly, including a range body, and a plurality of range sensors disposed on at least a portion of the range body to detect at least one of a weight, a temperature level, and a movement thereon while at least one of the plurality of range sensors is turned on during cooking, and an oven assembly, including an oven body disposed on at least a portion of the range body, and an oven sensor disposed within at least a portion of the oven body to detect at least one of a weight, a temperature level, and a movement thereon while the oven sensor is turned on during cooking.

Cooking devices, cooking systems, and sensor assemblies for use therewith are provided. In one embodiment, a cooking system is provided and includes a housing, at least one cooking container, and a sensor assembly. The housing can have a sensor port formed in an exterior surface thereof for operably coupling to a connector housing on a sensor assembly. The cooking system can further include a through-passage formed between the housing and the cooking container for receiving a cable extending from the connector housing on the sensor assembly to allow a probe coupled to a distal end of the cable to be positioned within the cooking container for measuring a temperature. In certain exemplary embodiments, the sensor port and connector housing can include features that prevent rotation of the connector housing relative to the sensor port.

Disclosed herein is a cooking appliance including a communicator configured to perform communication with a terminal, an input unit configured to receive information from a user, and a controller configured to, when information on time until which remote control using the terminal is available is received via at least one of the communicator and the input unit, control the communication with the terminal. According to the present disclosure, by allowing a user to set a time at which a remote control mode is automatically cancelled after cooking is finished, the remote control is available during a time set by the user even after cooking is finished, and thus the usability of the remote control mode can be improved. According to the present disclosure, by limiting performance time of the remote control mode to be within a preset amount of time and limiting an infinite input of a remote control command into a terminal while the remote control mode is activated, a network error can be prevented, and erroneous operation of a cooking appliance due to hacking can be prevented.

The present invention in particular relates to a method of operating a cooking oven, comprising: receiving a manual user setting for one or more than one primary cooking parameters; and, upon receipt of the one or more primary cooking parameters, executing an algorithm function for automatically and without further user input setting one or more than one additional secondary cooking parameters different from the received one or more primary cooking parameter the execution of the algorithm function comprising: accessing an electronic database (4, 7), the electronic database (4, 7) including a mapping between the e primary and secondary cooking parameters; and by automatically and without user input setting the secondary cooking parameters for controlling the cooking process.

A method for controlling an oven that incudes selecting a function of the oven using an actuator located in or on a control panel of the oven to cause an electrical signal to be generated that identifies a function of the oven. In response to the electrical signal being generated, energizing an electrical motor that is mechanically coupled to a rotary position switch and not mechanically coupled to the actuator. The method including rotating the rotary position switch to a position corresponding to the function of the oven by use of the electric motor after the electrical signal is generated.

An oven comprising a housing, a cook cavity located within the housing, wherein the housing includes an opening to the cook cavity and the cook cavity is configured to receive a food item through the opening, an oven door for covering the opening, a heating element configured to heat an air within the cook cavity, an active vent interconnecting the cook cavity and an outside of the housing, and a controller operatively coupled to the active vent and the heating element is disclosed. The controller is configured to perform the steps of (a) turning on the heating element to initiate a cooking cycle, (b) keeping the active vent closed during an initial stage of the cooking cycle, (c) after the initial stage of the cooking cycle, opening the active vent, and (d) keeping the active vent open during at least a portion of a remainder of the cooking cycle.

A cooking appliance includes a housing having walls defining an oven cavity, at least one wall defining a window to view into the oven cavity from an outer side of the housing, a camera arranged on the outer side and being positioned such that a lens of the camera has a visibility area through the window, and an insulation block having a foamed glass or ceramic body. The insulation block is positioned between the housing and the camera, and defines a channel within the foamed glass body corresponding to the visibility area of the lens extending from the camera to the window.

A method is disclosed for air-frying food in an microwave appliance having a magnetron, one or more calrod heating elements, and a fan. In one example, the microwave appliance is pre-heated for 4.5 minutes by operating a 1,600 Watt broil calrod heating element at maximum power with a convection fan. After food is inserted, the microwave appliance cooks the food in a post-heat stage according to a 60 second duty cycle, in which the broil calrod heating element is operated for one half the duty cycle, and a 1,500 Watt convection calrod heating element is operated for the other half of the duty cycle. The convection fan is also operated for an entirety of the post-heat stage.