The oven with a temperature probe measures the temperature of food being cooked within the oven to provide real time feedback for determining a status of the food being cooked, such as, for example, indications that the food is fully cooked, partially cooked or uncooked. The oven with a temperature probe is similar to a conventional oven, but with a telescopic tube which selectively extends into the cooking chamber of the oven. An upper end of the telescopic tube is mounted within an open interior of a hollow upper wall of the oven, and a lower end of the telescopic tube defines a probe tip, containing a temperature sensor for measuring an internal temperature of the food being cooked. When not in use, the telescopic tube collapses fully within the open interior of the hollow upper wall. A display indicates cooking status of the food, based on the measured temperature.

A pulsed electromagnetic irradiation system for water treatment including raw water supply unit in fluid communication with a reaction vessel, a multimode cavity in which the reaction vessel is partially positioned. A magnetron generator is positioned adjacent the multimode cavity and is electromagnetically coupled with liquid within the reaction vessel. A stirring motor is positioned adjacent a bottom surface of multimode cavity and operatively coupled with the reaction vessel to stir the liquid within reaction vessel. A parabolic arm air cooled condenser is terminally connected to the reaction vessel to be in fluid communication with the reaction vessel. A gravity vacuum funnel, where the gravity vacuum funnel is in communication with a first air/water cooled condenser. The first air/water cooled condenser outputs fresh water to a fresh water storage unit.

A method for detecting an influence of microwaves on a measurement value of a temperature sensor of a core temperature probe of a cooking appliance, includes: recording the measurement value of the temperature sensor; determining the slope of the course of the recorded measurement values in at least one analysis interval (A, B) which is in a predetermined relation to a switch-on time and/or a switch-off time of a microwave generator; determining whether the slope lies above or below a predefined threshold; interpreting the exceedance of or falling below the threshold to the effect that the corresponding temperature sensor is not located in a food to be cooked and/or the core temperature probe is not correctly inserted into the food or into a receptacle provided for the same.

A radio frequency heating system includes a radio frequency heating chamber, a fluorescence temperature measuring transmitter, and a central control unit connected to the fluorescence temperature measuring transmitter. A radio frequency heating container is arranged at the bottom of the radio frequency heating chamber. The radio frequency heating container comprises a fluorescent material with temperature-sensitive fluorescent characteristics, which is excitable by excitation light to produce fluorescence. A light path is provided between the radio frequency heating container and the fluorescence temperature measuring transmitter. The fluorescence temperature measuring transmitter includes a light emitting device for generating excitation light and a driving circuit thereof, a photoelectric converter device for receiving fluorescence, and a signal processing and output circuit for processing output signals of the photoelectric converter device.

Several embodiments include a cooking appliance/instrument (e.g., oven). The cooking appliance/instrument can include a cooking chamber, a support tray adapted to hold food in the cooking chamber; and a heating system comprised of at least a heating element. The heating system is adapted to emit waves according to a particular configuration such that the emitted waves is substantially transparent or substantially opaque to the support tray and thus enabling the cooking instrument to select what to heat.

Systems and methods for user configurable cooking appliances include receiving system resources having associated budgets, facilitating user allocation the system resources to a plurality of heating elements without exceeding the associate budgets, applying the system resources to the heating elements to heat one or more food substances within a cooking chamber, and selectively regulating delivery of the system resources to the heating elements such that no more than the associated budget of each of the system resources is delivered to the heating elements. Computing components can execute a heating algorithm to cook at least one food substance in the cooking chamber, detect a state change of the food substance, and modify the heating algorithm to reconfigure the system resources supplied to the heating elements in response to the state change and in accordance with user configured allocation and associated budgets for the system resources.

A system includes a core temperature probe and a microwave cooking device. The core temperature probe includes a temperature sensor to determine a temperature information, a coaxial line including a lambda/4 line resonance element adjusted to a microwave frequency, and a signal transmission antenna connected to the temperature sensor via the coaxial line and adapted to emit the temperature information at a signal transmission frequency that differs from the microwave frequency. The system is hereby constructed to transmit a signal at the signal transmission frequency wirelessly between the signal transmission antenna of the core temperature probe and a signal transmission antenna of the microwave cooking appliance.

An example method for rewarming a cryopreserved material includes identifying a parameter indicating a state of a container enclosing a single-mode electromagnetic field. The method further includes maintaining the single-mode electromagnetic field by adjusting, based on the parameter, a frequency and/or a power of the electromagnetic waves.

A meat probe has a shaft, plug, and stabilizer for measuring a parameter (e.g., temperature) of a piece of meat and communicating the measurement to a cooking appliance. The stabilizer may have a plurality of wings. For example, two wings may be cantilevered about a proximal end that is at the shaft. As the shaft is inserted into the piece of meat, the wings are bent outwardly about the proximal end. In another example, four wings are connected on opposite ends to a first and second base, and the shaft extends through the first and second bases. As the shaft is inserted into the piece of meat, the second base is pushed upward, decreasing the distance between the first and second base and bending the wings about a middle portion.

Several embodiments include a cooking appliance/instrument (e.g., oven). The cooking appliance/instrument can include a cooking chamber, a support tray adapted to hold food in the cooking chamber; and a heating system comprised of at least a heating element. The heating system is adapted to emit waves according to a particular configuration such that the emitted waves is substantially transparent or substantially opaque to the support tray and thus enabling the cooking instrument to select what to heat.