A control assembly for an oven that includes an actuator configured to select a function of an oven and to generate an electrical signal identifying the function of the oven selected, and a control unit in communication with the actuator configured to receive the electrical signal generated and identify from the electrical signal the function of the oven selected. The control assembly also includes a rotary position switch configured to be positioned in a plurality of discrete positions, one of the discrete positions being a reference position, so that in each of the positions the rotary position switch activates at least one function of the oven and in the reference position the rotary position switch does not activate any function of the oven. The control device further includes an electric motor configured to rotate the rotary position switch and position it in one of the discrete positions, the control unit being configured to actuate the electric motor until the rotary position switch is positioned in the position corresponding to the selected function.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

A leakage current compensation system may be used in an appliance such as a cooking appliance or another device utilizing a sheathed electrical heating element, and may sense a leakage current in one or more phases of a multi-phase power circuit that supplies the appliance or other device using a current transformer and generate a compensating current in a different phase of the multi-phase power circuit to compensate for the leakage current and thereby reduce the likelihood of a false GFCI trip in the multi-phase power circuit.

The present disclosure relates to a cooking appliance. In the cooking appliance, a portion of a fastening bracket is coupled to a cabinet, the remaining portion of the fastening bracket contacts the bottom surface of a housing in parallel, and as a fastening member couples the fastening bracket to the bottom surface of the housing, the cabinet is coupled to the housing while the front surface of the cabinet contacts the housing closely.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

An oven appliance includes a chamber, a fan assembly operable to cause air to flow in the chamber, and a first heating element adjacent to a bottom wall of the oven appliance. The oven appliance further includes a removable heating element cover configured for defining a duct in fluid communication with the fan assembly and the first heating element for directing airflow in the chamber to the fan assembly and across the first heating element to heat a food item. The oven appliance also includes a sensing device for detecting a presence of the heating element cover and a controller having a processor configured to receive an indication from the sensing device confirming whether the heating element cover is engaged with the sensing device and control operation of the oven appliance based on the indication.

A method for operating a connected oven based on subjective user feedback, wherein the connected oven includes a set of in-cavity sensors configured to monitor the foodstuff throughout a cooking session; the method comprising: executing a cooking session according to an initial set of operation instructions to achieve a target food output condition; collecting subjective feedback values from the user for the resulting food output condition of the foodstuff after the cooking session; and updating the initial set of operation instructions based on the feedback values from the user.

In a method for operating a heating device, fluid is initially introduced into a fluid chamber, then the heating elements of the heating device are switched on and a leakage current is detected as a temperature-dependent current flow through a dielectric insulation layer. A supply voltage of the heating devices is measured and is taken into account in an evaluation of the temperature at the fluid chamber as a function of the leakage current. The leakage current is converted into a leakage voltage by means of a resistor, which is then divided by the measured supply voltage. Subsequently, the quotient obtained may be multiplied by a compensation value in order to obtain a normalized leakage signal, which is normalized to a base value of the supply voltage. The normalized leakage signal is used, if a particular absolute value of the leakage signal is exceeded or if a particular slope of the profile of the leakage signal is exceeded, in order to top up the fluid chamber with more fluid and/or to reduce the heating power of at least one heating element.

The present invention relates to a computer-implemented method of controlling an oven comprising a heating chamber that spans a 3D-volume for accommodating therein one or more food items to be, respectively, heated in one of a plurality of 3D coordinate positions by a heating system, the heating system comprising multiple heating elements arranged and configured to feed, via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume, wherein at least two heating elements, differ from each other in at least one of orientation and location of the emission area relative to a 3D-volume reference, the method comprising calculating an operating parameter settings for operating the oven according to a locally-based heating scheme based on a 3D coordinate location of a food item located in the heating chamber.

A method for operating a connected oven based on subjective user feedback, wherein the connected oven includes a set of in-cavity sensors configured to monitor the foodstuff throughout a cooking session; the method comprising: executing a cooking session according to an initial set of operation instructions to achieve a target food output condition; collecting subjective feedback values from the user for the resulting food output condition of the foodstuff after the cooking session; and updating the initial set of operation instructions based on the feedback values from the user.