A heating cooking apparatus (1) includes a heating cooking chamber (10), heat supply units (41), (42), and (44), a housing (14), a fan (50), a pull-out body (13), a slide rail (30), and guide portions (52a) and (52c). The heat supply units (41), (42), and (44) supply heat to an interior of the heating cooking chamber (10). The housing (14) accommodates the heating cooking chamber (10). The fan (50) is disposed in a space (R) formed between an outer surface of the heating cooking chamber (10) and an inner surface of the housing (14). The fan (50) generates an air flow (BF). The pull-out body (13) can be freely pulled out relative to the heating cooking chamber (10). The slide rail (30) is attached to the outer surface of the heating cooking chamber (10). The slide rail (30) slidably supports the pull-out body (13). The guide portions (52a) and (52c) guide the air flow (BF) so that the air flow (BF) flows along the slide rail (30).

A method for load detection in a cooking chamber of a cooking device is described. At least one cooking chamber climate value in the cooking chamber is acquired. A gradient of a temperature change is acquired using a temperature sensor associated with a microwave trap or a microwave absorber. The at least one cooking chamber climate value and the gradient of the temperature change are evaluated jointly to estimate the load in the cooking chamber of the cooking device. Furthermore, a cooking device for cooking food to be cooked is described.

A heating cooking apparatus (1) includes a heating cooking chamber (10), a housing (14), a microwave supply unit (53), and a pull-out body unit (13). The heating cooking chamber (10) includes an accommodation space (1A), an opening (11A), and a first surface (11D). The opening (11A) communicates with the accommodation space (1A). The first surface (11D) is disposed on an outer circumference of the opening (11A). The housing (14) accommodates the heating cooking chamber (10). The microwave supply unit (53) supplies microwaves to an interior of the heating cooking chamber (10). The pull-out body unit (13) includes a pull-out body (130) and an angle adjustment member (40). The pull-out body (130) includes a second surface (131 A) facing the first surface (11D). The angle adjustment member (40) can be used to adjust an angle of the second surface (131A) relative to the first surface (11D). The housing (14) includes a through hole (14A1). The through hole (14A1) faces the angle adjustment member (30).

A heating cooking apparatus (1) includes a heating cooking chamber (10), a housing (14), an opening/closing portion (30a), and a microwave supply unit (23). The opening/closing portion (30a) includes a flowing portion (31), a cam (32), a drive unit (33), a lid portion (34), and a biasing portion (35). The flowing portion (31) includes an opening (310B) that faces a through hole (10A1). The flowing portion (31) forms, between the flowing portion and the wall portion (10A), an inner space (IR) through which air flows. The cam (32) fits into the opening (310B). The drive unit (33) rotates the cam (32). The lid portion (34) opens or closes the through hole (10A1) in response to the rotation of the cam (32). The biasing portion (35) biases the lid portion (34) in a direction away from the through hole (10A1). The cam (32) presses the lid portion (34) against biasing force of the biasing portion (35) to cause the lid portion (34) to close the through hole (10A1).

An over-the-range microwave oven including a duct unit configured to direct air from the back of the oven to the front and further includes an integrated duct module. The duct unit includes: a first panel at the bottom, a pair of second panels forming both lateral side surfaces of the duct unit. Water vapor generated from food being cooked flows along an enclosed flow path and thus is unaffected by the exhaust air flow. A humidity sensor is disposed on the first panel and operable to detect water vapor in the cooking unit.

A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.

A food preparation appliance includes a processing mechanism, a thermal element, a sensor positioned to acquire identifying data regarding identifying characteristics of a food product to be processed by the food preparation appliance, and a processing circuit. The processing circuit is configured to receive the identifying data from the sensor, identify a type of the food product based on the identifying data, and automatically set a predefined operating parameter of at least one of the processing mechanism and the thermal element to provide target processing of the food product based on the type and the identifying characteristics.

A cooking appliance includes a cooking chamber wall delimiting a cooking chamber and including an opening, and a motor-movable changing device arranged outside the cooking chamber and including at least two sensor units for detecting a property of the cooking chamber. The changing device can be set in such a way by motorized movement that one of the at least two sensor units can be positioned in front of the opening at a time for detecting the property of the cooking chamber through the opening.

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.

In order that it may be possible to form a strong-electric-field region at a level at which a electromagnetic waves are easily absorbed by an object to be heated 20 with low power in an electromagnetic-wave heating device 10 for heating the object to be heated 20 utilizing an electromagnetic waves, the electromagnetic-wave heating device 10 comprises: an oscillator 21 for outputting an electromagnetic waves; and a radiation antenna 22 being a conductor that radiates the electromagnetic waves outputted from the oscillator 21 and having a resonance structure in which resonance occurs in the conductor by the electromagnetic waves in a frequency band transmitted from the oscillator 21, and is configured that a strong-electric-field region for heating the object to be heated is formed along the radiation antenna 22 by the electromagnetic waves supplied from the oscillator 21 to the radiation antenna 22.