A microwave oven for warming food, the microwave oven comprising an enclosure, a microwave generator, a chemical sensor, and a controller. The enclosure forms a heating chamber in which the food is warmed. The microwave generator is configured to propagate microwaves into the heating chamber to warm the food. The chemical sensor is in fluid communication with the heating chamber and configured to detect a chemical indicative of a completed warming state of the food and transmit a detection signal indicating the completed warming state has been achieved upon detection of the chemical. The controller is configured to generate an output alteration signal representing an instruction to alter an output of the microwave generator upon receiving the detection signal from the first sensor to minimize release of the chemical.

A food preparation appliance includes a housing, a conveyor, a thermal element, a first sensor, a second sensor, and a third sensor. The housing defines an inlet, an outlet, and a processing zone between the inlet and the outlet. The conveyor is configured to move a food product from the inlet, through the processing zone, and to the outlet. The thermal element is positioned within the processing zone. The first sensor is positioned proximate the inlet of the housing and along a lateral side of the conveyor or along a first cantilever arm extending laterally across the conveyor. The second sensor is positioned within the processing zone. The third sensor is positioned proximate the outlet of the housing and along a lateral side of the conveyor or along a second cantilever arm extending laterally across the conveyor.

A pull-out heating cooking apparatus (1) includes a heating chamber (10), a drawer body (11), a fan (21), a microwave supply unit (14), an air sending unit (15), and a main body outer case (40). The heating chamber (10) includes a panel (100) provided with a first through hole part (100B) and a second through hole part (100C) are formed. In the heating chamber (10), a first space (S1) and a second space (S2) are formed between an outer surface of the heating chamber (10) and an inner surface of the main body outer case (40). The fan (21) takes in air from the first through hole part (100B) to the first space (S1), and circulates the air to the fan (21) via the first space (S1). The fan (21) blows out the air to the second space (S2) and circulates the air to the second through hole part (100C) via the second space (S2).

According to a first aspect, there is provided an adaptive cooking device that includes: a cooking chamber configured to receive a food product, an antenna assembly, an RF power source, a sensor assembly coupled to the cooking chamber and comprising a plurality of sensors, each sensor configured to obtain a measurement characterizing a cooking process in real-time, and one or more sensors of the plurality of sensors configured to obtain a different type of the measurement, and a controller coupled to the antenna assembly, the sensor assembly, and the RF power source, wherein the controller is configured to: receive the measurement characterizing the cooking process from the sensor assembly, process the measurement to determine a modified cooking process, and operate the antenna assembly and the RF power source in accordance with the modified cooking process in real-time.

In a method for operating a household cooking appliance with a cooking chamber, a humidity value is monitored in the cooking chamber, and a sign is output when the humidity value reaches or falls below a predetermined threshold value.

A method of popping popcorn in a microwave includes operating an energy source to provide energy to a cooking chamber and detecting, by a microphone sensor, sound waves in the cooking chamber and providing an output signal indicative of the detected sound waves to a control unit. The control unit can determine that the output signal is indicative of a popping sound generated by popcorn kernels popping and control the energy source to stop providing energy to the cooking chamber based on the detected popping sounds.

An electromagnetic cooking device includes an enclosed cavity configured to receive a food load, a plurality of high power amplifiers and RF feeds for introducing electromagnetic radiation into the cavity, and a controller for controlling the frequency, phase and amplitude of the electromagnetic radiation fed into the cavity by the RF feeds. The controller is configured to identify resonant modes, develop and implement a heating strategy based on the resonant modes, utilize an asynchronous manager to automatically detect when a variable has changed to a degree that requires an updated identification of resonant modes and an updated heating strategy, and if the asynchronous manager determines that updates are needed, repeat the steps above to determine a new heating strategy, otherwise continue with the current heating strategy.

In a method to dehumidify a cooking chamber of a domestic cooking appliance, a condensation formation in the cooking chamber is ascertained. A dehumidification message connected to a dehumidification process is displayed when the condensation formation is detected, and a user action is awaited when the message is displayed. The dehumidification process is either performed or terminated depending on the user action. A domestic cooking appliance includes a cooking chamber and a display device and is configured to ascertain a condensation formation in the cooking chamber and to start a dehumidification process when the condensation formation is ascertained. The domestic cooking appliance is additionally configured to display a drying message connected to a dehumidification process on the display device prior to starting the dehumidification process, to await a user action when the dehumidification message is displayed, and either to perform or terminate the dehumidification process depending on the user action.

Household appliance (1) for cooking and/or baking food stuffs or bakery ware (2) comprising a heatable cavity (3) for placing the food stuffs or bakery ware (2), an access door (4) for accessing the cavity (3), a compartment (5) located exterior of said cavity (3), said compartment being in fluid communication with said cavity (3) by at least one duct (6), a control unit (10), at least one first sensor (8) located in the compartment (5) and being connected to the control unit (10), and wherein the at least one first sensor (8) is capable of measuring a first input value in said compartment (5), and at least one second sensor (9) capable of measuring a second input value, wherein said second input value is a temperature value wherein said control unit comprises a matrix of humidity index values, said matrix being deposited in said control unit (10), and wherein said control unit (10) is capable of correlating said input value of said at least one first sensor (8) to a humidity index value from said matrix.

A process and system for microwave cooking food products with humidified air control. In an exemplary embodiment, the system includes a microwave cooking enclosure; a source of microwave energy that transmits microwave radiation into an interior of the enclosure; a microwave-shielded sensor positioned within the interior of the enclosure; a nozzle connected to provide steam and/or water mist to the enclosure to form humidified air therein; and a control connected to receive a signal from the microwave-shielded sensor indicative of the wet-bulb temperature within the enclosure and in response modulate a flow of steam and/or water mist into the enclosure to maintain the wet-bulb temperature of the humidified air therein at or above a predetermined value and to actuate the source of microwave energy to transmit the microwave radiation into the interior of the enclosure, whereby the microwave radiation and the humidified air simultaneously cook the food products and kill microorganisms in the interior of the microwave cooking enclosure and on the surface of and within the food products.