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.

A method of popping popcorn in a microwave having a cooking chamber, an energy source which provides energy to the cooking chamber, a humidity sensor, and a microphone sensor, includes the steps of placing a plurality of popcorn kernels in the cooking chamber. The energy source is operated during a popcorn popping cycle. Popping sounds generated when the popcorn kernels are popped are detected, as is the humidity level in the cooking chamber. The energy source is directed to stop operating when the popping sound and the humidity level satisfy one or more end status indicators. The current disclosure also includes a microwave for carrying out the above described process.

A microwave oven including a frozen food defrost mode and a food drying function according to the present invention includes: a body formed with a space therein; a humidity sensor measuring a humidity value of the space; a magnetron emitting microwaves towards the space; a power transformer supplying power for operating a heater of the magnetron; a high voltage transformer providing power for operating a resonator of the magnetron; a power supply unit supplying power to the power transformer and the high voltage transformer; an output adjusting unit for selecting and adjusting so that the magnetron outputs any one of a plurality of set output levels; and a control unit controlling an output of the microwave according to the output level selected in the output adjusting unit, blocking the power supplied to the magnetron when the humidity value input from the humidity sensor remarkably increases in short time.

Method of processing an object in an energy application zone by radio frequency (RF) radiation emitted by one or more radiating elements configured to emit the RF radiation in response to RF energy applied thereto, wherein the method includes controlling supply of RF energy to the one or more radiating elements via an RF energy supply component, receiving measured response values produced based on RF energy received by the one or more radiating elements from the energy application zone, accessing a stored set of coefficients associated with the RF energy supply component, said set of coefficients being utilized to transform the measured response values and controlling application of RF energy to the one or more radiating elements based on the measured response values and the set of coefficients.

Apparatuses and methods are provided for processing an object in a cavity. The apparatuses include at least one radio frequency (RF) energy supply component configured to supply RF energy for application to one or more radiating elements configured to emit RF radiation in response to the applied RF energy. In some embodiments, a provided apparatus also includes a memory storing a set of coefficients associated with the RF energy supply component; and a processor configured to receive feedback in response to emission of RF radiation by the one or more radiating elements and control application of RF energy to one or more of the radiating elements based on the feedback and the set of coefficients.

In a method for controlling a cooking device, during operation of the cooking device at least one monitoring data is obtained, with a dimension of the monitoring data including at least one of a surface temperature of a cooked object, a weight of the cooked object, or a chamber temperature of the cooking device. The monitoring data is inputted to a preset regression model to obtain a predicted internal temperature of the cooked object, with the preset regression model representing a correlation between an internal temperature of the cooked object and the monitoring data. An operating status of the cooking device is adjusted according to at least the predicted internal temperature of the cooked object.

A heat cooking device comprises a casing, a heating chamber, and an exhaust duct having an outlet provided on a rear edge side of an upper surface of the casing such that exhaust air from an inside of the casing is blown out forward. An upper outer wall surface of a rear surface plate of the casing is covered by the exhaust duct to form an exhaust passage between the casing and the exhaust duct. A guidance part is provided inside the exhaust passage, and guides the water infiltrating into the exhaust passage through the outlet of the exhaust duct, downward inside the exhaust passage.

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.

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.

The invention relates to a package (10) of a foodstuff cooking device, the package (10) for containing foodstuff and comprising on a surface thereof an arrangement of separate codes encoding cooking information, each code encoding a distinct phase of a cooking process, the phases in the cooking process being determined considering the deviation of the real value of at least one parameter significantly influencing the preparation of the foodstuff, with respect to a reference value of it. The at least one parameter measured is one or a combination of the following: weight of the foodstuff; weight of one or several ingredients in the foodstuff; geometrical distribution of one or several ingredients in the foodstuff; foodstuff initial temperature; foodstuff age; foodstuff uniformity; proportion and/or shape dimension of one or several ingredients in the foodstuff.

The invention further relates to a foodstuff cooking system (100) comprising a package (10) as the one described and a cooking device (20). The invention further relates to a method of cooking a foodstuff using such system (100).