Abstract
A cooking system (1), particularly suitable for a sous vide cooking process of at least one piece of foodstuff (9), particularly vacuum packaged foodstuff (9), comprising a cooking pot (2), and an insert (3) suitable for positioning of said foodstuff (9), wherein the insert is arrangable in said cooking pot (2), wherein said insert (3) comprises at least one positioning element (4) for positioning a foodstuff (9) spaced to at least one wall (7) and/or lid (10) of said cooking pot (2) and/or spaced to a surface of a fluid fillable or filled into the cooking pot (2), and wherein the insert (3), particularly the at least one positioning element (4) comprises a fluid circulation enhancing means, suitable for enhancement of circulation of said fluid (5) in said cooking pot (2).
Claims
1. A cooking system suitable for a sous vide cooking process for vacuum packaged foodstuff, comprising: a cooking pot, and an insert suitable for positioning of said foodstuff, wherein the insert is arrangable in said cooking pot, wherein said insert comprises at least one positioning element for positioning said foodstuff such that a fluid fillable or filled into the cooking pot can circulate around the foodstuff, and wherein the at least one positioning element, comprises a fluid circulation enhancing means, suitable for enhancement of circulation of said fluid in said cooking pot.
2. The cooking system according to claim 1, wherein the insert comprises at least one further positioning element for positioning the foodstuff.
3. The cooking system according to claim 1, wherein the at least one positioning element is located in proximity to a bottom wall of the cooking pot.
4. The cooking system according to claim 2, wherein the at least one positioning element and/or the at least one further positioning element, is configured as a plate.
5. The cooking system according to claim 1, wherein the insert comprises at least one separating means for separation of a first piece of the foodstuff from at least one further piece of the foodstuff, wherein said at least one separating means can be removably attached to said insert.
6. The cooking system according to claim 5, wherein the at least one separating means comprises at least one first spacer element and at least one second spacer element, wherein the at least one first spacer element and the at least one second spacer element are arranged spaced to each other, wherein the at least one first spacer element and the at least one second spacer element are configured as parallel grids, and/or wherein the at least one first spacer element and the at least one second spacer element are arranged such that a distance between the at least one first spacer element and the at least one second spacer element is at least 3 mm.
7. The cooking system according to claim 1, wherein the insert comprises at least one fixing element.
8. The cooking system according to claim 1, wherein the insert comprises at least one lid holding element suitable for holding a lid of the cooking pot in an at least partially open position.
9. The cooking system according to claim 1, wherein the insert comprises at least one centering element for positioning of the positioning element and/or the at least one further positioning element, relative to a wall of the cooking pot.
10. The cooking system according to claim 1, wherein the insert comprises at least one probe positioning element for positioning a temperature probe.
11. The cooking system according to claim 1, wherein the insert comprises at least one indicator for indicating at least one level of the fluid in the cooking pot.
12. An insert for a cooking system according to claim 1.
13. Cooking pot comprising an insert according to claim 12.
14. A lid for a cooking system according to claim 1, comprising an opening for placing a probe.
15. (canceled)
16. The cooking system according to claim 3, said at least one positioning element being arranged parallel to said bottom wall.
17. An insert for sous vide cooking in a pot on a hob, the insert comprising: a bottom, plate-like positioning element configured to be arranged parallel to and spaced at least 2 cm from a bottom wall of the pot when inserted therein; a side positioning element extending upward from the bottom positioning element and configured to be spaced at least 2 cm from a side wall of the pot when inserted therein, said bottom and side positioning elements cooperating to bound a position of foodstuff to be supported by said insert during sous vide cooking in said pot; a plurality of individual compartments defined by one or more separation elements for isolating individual pieces of said foodstuff during sous vide cooking, wherein at least two adjacent separation elements extend vertically and are parallel to and spaced apart from one another a distance of at least 3 mm; and fluid circulation enhancing means configured to enhance the circulation of fluid in said pot during sous-vide cooking, motivated by heat-induced natural convection and without the need for additional, powered circulation devices, wherein said fluid circulation enhancing means redirect flow of said fluid within said pot in order to provide a substantially homogeneous temperature distribution within said fluid such that said fluid will circulate around and in between each of said pieces of foodstuff, impinging thereon uniformly at a substantially constant temperature.
18. The insert according to claim 17, said insert configured such that no part thereof of is nearer than 2 cm to any wall of said pot when inserted therein, the insert further comprising a fixing element configured to confine movement of at least one of said foodstuff pieces within an associated one of said compartments, a lid holding element suitable for holding a lid of said pot in a partially open position, and centering means configured to center said insert within said pot when inserted therein, said separation elements being removable from and adjustable in said insert in order to provide a variable array of said individual compartments having adjustable arrangements and sizes to accommodate different-sized and shaped foodstuff pieces to be cooked therein.
19. The insert according to claim 18, further comprising a fluid level indicator configured to indicate a volume of fluid in said pot during cooking, and a probe-positioning element for supporting a tip of a temperature probe inserted in said pot through an opening thereof to measure temperature of said fluid during cooking.
20. A cooking system comprising the insert of claim 19 inserted and received within a pot for sous vide cooking on a cooking hob.
Description
[0187] The present invention will be described in further detail with reference to the drawings from which further features, embodiments and advantages may be taken, and in which:
[0188] FIG. 1 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a first inventive embodiment;
[0189] FIG. 2 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a second inventive embodiment;
[0190] FIG. 3 shows a schematical top view of a cooking system according to the present invention according to a third inventive embodiment;
[0191] FIG. 4 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a fourth inventive embodiment;
[0192] FIG. 5 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a fifth inventive embodiment;
[0193] FIG. 6 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a sixth inventive embodiment;
[0194] FIG. 7 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a seventh inventive embodiment;
[0195] FIG. 8 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a eighth inventive embodiment;
[0196] FIG. 9 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a ninth inventive embodiment;
[0197] FIG. 10 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a tenth inventive embodiment;
[0198] FIG. 11 shows a schematical cross-sectional side view of a cooking system according to the present invention according to an eleventh inventive embodiment;
[0199] FIG. 12 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a twelfth inventive embodiment;
[0200] FIG. 13 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a thirteenth inventive embodiment;
[0201] FIG. 14 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a fourteenth inventive embodiment;
[0202] FIG. 15 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a fifteenth inventive embodiment;
[0203] FIG. 16 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a sixteenth inventive embodiment;
[0204] FIG. 17 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a seventeenth inventive embodiment;
[0205] FIG. 18 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a eighteenth inventive embodiment; and
[0206] FIG. 19 shows a schematical cross-sectional side view of a cooking system according to the present invention according to a nineteenth inventive embodiment.
[0207] In FIG. 1 a schematical cross-sectional side view of a cooking system according to the present invention is shown. Such cooking system 1 is particularly suitable for a cooking process of at least one piece of foodstuff 9, which may be placed in the cooking pot 2. Such cooking system 1 comprises a cooking pot 2, and an insert 3 suitable for positioning of at least one piece of foodstuff 9. Particularly, such cooking system 1 is suitable for a sous-vide cooking process, particularly for cooking vacuum packaged foodstuff 9. Said cooking pot 2, here of a common round shape, comprises sidewalls 7, 7b provided with handles 6 for holding the cooking pot 2, and to put the cooking pot 2 onto a hob or stove 24 to be heated. To control temperature a temperature probe 27 may be inserted into the cooking pot 2. The cooking pot 2 may be closed by a lid 10, which may also comprise a handle 6 to lift the lid 10 or put the lid 10 onto the cooking pot 2.
[0208] The insert 3 is arranged in said cooking pot 2, and comprises a positioning element 4 for positioning the foodstuff 9, 9a, 9b, 9c and/or 9d such that a fluid 5 fillable or filled into the cooking pot 2 can circulate around the foodstuff 9. A cooking pot 2 with fluid 5 is exemplarily shown in FIGS. 2, 3, 5, 6, 13, 14, 15, 16, and 17. In the embodiment shown in FIG. 1 the positioning element 4 configured as a base plate 4. The insert 3 shown in FIG. 1 further comprises at least one further positioning element 14 for positioning a foodstuff 9. Such further positioning element 14 may be provided as side elements 14b, for example of a grid. In FIG. 1 four pieces of foodstuff 9, namely 9a, 9b, 9c and 9d are positioned in the insert 3. However, the cooking system 1 may advantageously also be used with only one or varying numbers of pieces of foodstuff. Furthermore, separating means 11, which may be removably attached to the insert 3, may be provided for separating several pieces of foodstuff 9a, 9b, 9c, and 9d, respectively. As shown in FIG. 1 each piece of foodstuff 9a, 9b, 9c, and 9d, respectively is separated from the other pieces by such separating means 11. Such separating means 11 therefore allow to divide the space of the insert 3 into compartments, where different pieces of foodstuff, here four, i.e. 9a, 9b, 9c and 9d, may be cooked in parallel. The insert 3 may further comprise a further positioning element 14, for example a top element 14, 14a, configured as a top plate or a part of a grid. Such top element 14, 14a may particularly be located in proximity to the upper opening and/or upper area of the cooking pot, and may be arranged in parallel to said upper fluid surface. Such top element 14 may prevent pieces of foodstuff 9 from floating, and/or may improve the structural stability of the insert 3.
[0209] The insert 3, particularly the base plate 4 comprises a fluid circulation enhancing means 8, provided as a part of said base plate 4, arranged below the base plate 4 in the form of inclined plates 8. As may be immediately seen from FIG. 1, said fluid circulation enhancement means 8 advantageously allows redirection of the fluid heated at the bottom of the cooking pot 2, and is suitable for an enhancement of circulation of said fluid 5 in said cooking pot 2. The base plate 4 is located in proximity to the bottom wall 7a of the cooking pot 2, arranged in parallel to said bottom wall 7a. Said base plate comprises foot elements, which also serve as centering elements 20 for positioning the insert 3 spaced relative to the bottom wall 7a of the cooking pot 2. A fluid 5 fillable into the cooking pot 2, as for example, shown in FIGS. 2, 3, 5, 6, 13, 14, 15, 16, and 17, may be heated and the base plate 4 on its foot elements 20 provides space to the bottom wall 7, 7a of the cooking pot 2. The base plate 4 may also additionally or alternatively comprise further fluid circulation enhancement means 8.
[0210] As may be seen from FIG. 2 the insert 4 may also comprise a fluid circulation enhancement means 8, here inclined plates, separate from the positioning element 4, which also advantageously allow redirection of the fluid 5 heated at the bottom of the cooking pot 2. As indicated by the arrows, the flow of said heated fluid 5 is directed towards the side walls 7,7b of the cooking pot 2, advantageously allowing for a more homogeneous temperature distribution within the fluid 5. This may also be taken from FIG. 3, which shows the advantageously enhanced circulation of the fluid 5 in proximity to the side wall 7, 7b of the cooking pot 2, indicated by the arrows. Additionally or alternatively, such cooking system 1, particularly the insert 3, may further comprise a probe positioning element 22 as, for example shown in FIG. 4. Such positioning of the probe 27, particularly a temperature probe 27, allows for a more precise determination and/or control of temperature within the fluid 5, as the position of said probe 27 is always kept the same, particularly at a known and predetermined position. As may be taken from FIG. 4 the probe-positioning element 22 is provided as a support structure, particularly a supporting surface, for placing the tip of the probe 27.
[0211] Additionally or alternatively, such cooking system 1 may also comprise a fluid level indicator 18, as shown in FIG. 5, here arranged at the top element 14, 14a, which advantageously allows to indicate a desired volume of fluid 5 within the cooking pot 2. Here, the insert 3, preferably the further positioning element 14 and/or the at least one separating means 11, comprises at least one indicator 18 for indicating at least one level of the fluid 5 in the cooking pot 2. The fluid level indicator 18, as shown may comprise different indicators for different filling levels of the fluid 5 within the cooking pot 2, which may arranged dependent on the size, volume and/or number of piece(s) of foodstuff 9 to be cooked.
[0212] As may be best seen from FIG. 6, the insert may comprises spacer elements 12a and 12b, which may also be part of or serve as separating means 11. Such separating means 11 allow to divide the space of the insert 3 into compartments, where different pieces of foodstuff, here three, i.e. 9a, 9b and 9c, may be cooked in parallel. Advantageously between adjacent spacer elements 12a and 12b a space is kept, which allows the fluid 5 to circulate relatively free also in between to different pieces of foodstuff. However, also a single element with two walls and a fixed space between these two walls may be used as well. More particularly, the at least one separating means 11 comprises at least one first spacer element 12a and at least one second spacer element 12b, wherein the at least one first spacer element 12a and the at least one second spacer element 12b are arranged spaced to each other, and the at least one first spacer element 12a and the at least one second spacer element 12b are configured as parallel grids, wherein the at least one first spacer element 12a and the at least one second spacer element 12b are arranged such that a distance between the at least one first spacer element 12a and the at least one second spacer element 12b is at least 5 mm, at least 4 mm, or at least 3 mm.
[0213] A shown in FIG. 7 the cooking system 1 according to the present invention, particularly the insert 3, preferably the at least one further positioning element 14, and/or the at least one separating means 11, preferably the at least one first spacer element 12a and/or the at least one second spacer element 12b, comprises at least one fixing element 13, which advantageously holds the foodstuff 9a, 9b or 9c in place. However, it is to be understood that alternatively the two positioning elements 14, 14b without additional separating means 11 or spacer elements 12a or 12b may be configured and arranged to be sufficient to hold the foodstuff 9 in the right position. As may be seen from FIG. 7, the fixing elements 13 may be an integral bended section of the insert 3, particularly of the side elements 14,14b and/or separating means 11. Such fixing element 13 hinders the foodstuff to float out of the insert 3.
[0214] From FIG. 8 it is apparent that such fixing element 13 may also be hinged to the insert 3, particularly to the side element 14b and/or to the separating means 11 by a hinge element 15, which may be a flexible material, or a classical hinge. This allows to open or close the compartment, where the foodstuff 9 is placed.
[0215] As may be taken from FIG. 9 the separating means 11 and/or the spacer elements 12a, 12b may be at least partially of a flexible or bendable material. This may provide a tong-like structure for holding the foodstuff 9, 9a, 9b or 9c in place and prevents the foodstuff form floating. The separating means 11 and/or the spacer elements 12a, 12b may be also adjustable in length and/or shape.
[0216] FIG. 10 shows an embodiment according to which the insert 3 comprises at least one handle element 23, which may be manufactured from a material having an essentially low heat capacity and/or low heat conductivity, e.g. silicone or the like. Such handle element 23, here in the form of two silicone covered handles 23, advantageously allows safe and easy removing of the insert 3, also with the foodstuff 9 within, from the cooking pot 2.
[0217] According to the embodiment shown in FIG. 11, the cooking system 1 according to the present invention may comprise a wiring means 28, particularly a wire. Such wiring means 28 may be fixed at least at one side of the insert 3 to the insert 3, preferably at a position below the fluid surface, for example, at an eyelet provided at the insert, preferably below the fluid surface. Such wiring 28 may be arranged at its second end outside of the cooking pot 3, preferably comprising a handle to pull the wiring. Alternatively or additionally, the wiring 28 may be attached to and/or guided by a centering means 20. The cooking system 1 according to the shown embodiment, particularly the insert 3 comprises at least one centering element 20, for positioning of the insert 3, preferably of the positioning element 4 and/or the at least one further positioning element 14, relative to a wall 7, preferably the bottom wall 7a and/or the side wall 7b of the cooking pot 2. Such centering means 20, as shown in FIG. 11, may comprise at least one hook attachable to an upper rim of the cooking pot and/or an eyelet for passing and/or guiding such wiring means. It is apparent from FIG. 11 that by pulling the wiring 28, particularly over the rim of the cooking pot 2, the insert 3 is lifted out of the fluid, particularly to a level at least partially higher than the fluid level. Such lifting is indicated as arrows in FIG. 11. Hence, the foodstuff 9 may be taken out of the insert 3 without the risk of direct contact with the fluid 5.
[0218] Form the embodiment shown in FIG. 12, it is apparent that the insert 3 according to the present invention may be configured such that it is obvious for a user, how to place the foodstuff 9, here a relatively large foodstuff 9, in it, particularly if configured as a rack. Such insert, particularly such rack, for example, may comprise a recess structure, or may be formed as a basket. Such insert, particularly such rack, may comprise, preferably at an upper edge, a reception structure for receiving said foodstuff 9. For example, a region, preferably a central region, of said upper edge may be lowered facilitating foodstuff placement.
[0219] According to FIG. 13, the insert 3, particularly the at least one centering element 20 for positioning of the insert 3 relative to a wall 7, may comprise at least one buoyancy element 20a, particularly having a density less than the fluid and/or at least one lowering element 20b, particularly having a density higher than the fluid 5, wherein, preferably the lowering element 20b comprises a magnetic element 21. Such buoyancy element 20a may be formed as an integral or separate part of the insert 3 and may be attached to the insert 3, e.g. by a wiring means 28 or a grid, advantageously allowing a buoyancy of the insert 3 in the fluid 5, particularly the liquid. Accordingly, a lowering element 20b may be formed as an integral or separate part of the insert 3 and may be attached to the insert 3, e.g. by a wiring means 23 or a grid, advantageously allowing a sinking of the insert 3 in the fluid 5, particularly the liquid. Additionally or alternatively, the centering means 20, particularly the lowering element 20b may be or comprise a magnetic element 21. This advantageously allows to magnetically attaching the insert 3 to a wall 7, 7a, particularly to the bottom wall 7a, of the cooking pot 3, such that the distance from the insert 3 to said wall 7, 7a is essentially fixed.
[0220] A cooking system 1 according to the present invention may also comprise a floating top plate 14, 14a as a further positioning element and a more heavy base plate 4 as a positioning element. In order to create space between the fluid 5 and a pot bottom wall 7, 7a, and/or a liquid surface, said base plate 4 and/or said top plate 14 may comprise a gird 29, arranged spaced to the respective plate 14 or 4. As may be seen from FIG. 14 such grid 29 may comprise further fluid enhancing means, in form of separators, channels or the like, which advantageously enhances circulation of the fluid 5, as indicated by the arrows in FIG. 14. Here the grid 29 is arranged spaced to the respective plate 14 or 4, respectively. More particularly, the insert 3, in such design also limits the floating of the foodstuff 9, 9a, 9b. As shown in FIG. 15, also a plate-like, particularly plate, positioning element, particularly a top plate as a further positioning element 14, may comprise a centering means 20. Such centering means 20 may be, for example, formed as an integral part of the insert 3, particularly as a distance piece 20, which allows centering the insert 3 relative to the pot geometry, particularly relative to the side walls 7, 7b of the cooking pot 2. Such centering means 20, may be hinged with a hinge element 15, or at least partially build by a flexible material, which allows for flexibility regarding the diameter of the cooking pot 2.
[0221] As shown in FIGS. 16 and 17 also with a top element 14, 14a and a base plate contact of the foodstuff to the side walls, which usually are colder than the desired temperature, may be avoided by addition of separating means 11 and/or positioning elements 14. The foodstuff thus will not be located in direct contact with the side walls. For this purpose, separating means 11 and/or further positioning elements 14, which create a space to the side walls 7,7b may be added. Separating means 11 and/or further positioning elements 14 may be added, e.g. as side grids, which may be formed as integral or separate part. For example, as shown in FIG. 16, such side grids may be formed as integral parts of the centering elements 20, or, as for example shown in FIG. 17, may be formed as separate parts, which can be inserted by purpose. For the latter, the insert 3, particularly, the base plate or the top element may comprise receiving structures, e.g. slots or the like, to receive and support such side grids.
[0222] Such side grids may be connected to the top and/or to the base plate.
[0223] As may be taken from FIG. 18 the cooking system 1 according to the present invention, particularly the insert 3, preferably the further positioning element 14 and/or the at least one separating means 11, may comprise at least one lid holding element 16, preferably suitable for holding a lid 10 of the cooking pot 2 in an at least partially open position. The lid 10 provided to close the cooking pot 2 may be placed on top of the cooking pot 2 to close or at least partially close the cooking pot 2. It may be desired, dependent on the cooking process, that the lid 10 is held in a partially open position, e.g. to let vapor or steam exhaust. Although such exhaust may not be desired for several cooking processes, however, desired for others, as water may even vaporize even at temperatures below the boiling point. It is to be noted, that if the sensor is placed inside the pot without such element, there would be a gap between the lid and the pot anyway, however, also the risk that the lid falls down and/or damages the sensor 27. Therefore, through such opening formed by the lid 10 held in an at least partially open position a probe 27, particularly a temperature probe may be inserted and secured from damage by the lid. It will be immediately understood by a person skilled in the art, that if the fluid 5, particularly water, is boiling (thus vapor exhaust reasonable), temperature inhomogeneity is not an issue any more. According to the present invention, a lid-holding element 16 may thus be provided to hold a lid 10 of the cooking pot 2 in position, particularly in an at least partially open position, a shown in, for example, in FIG. 18. As shown in FIG. 18, the lid holding element 16 may be formed as an integral or attachable separate part of the insert 3 and/or its elements. Particularly, such lid-holding element 16 may be an extension of a further positioning element 14, 14b and/or an at least one separating means 11. For example, such lid-holding element 16 may be higher or adjustable to be higher than the upper rim of the cooking pot 2. In such case, a lid-holding element 16 advantageously allows to place the lid 10 on top of said lid holding element 16 higher or adjusted to be higher than the upper rim, and thus keeping the lid 10, at least partially opened. Such configuration may advantageously allow, for example, inserting a temperature probe 27 through the resulting gap between lid 10 and cooking pot 2. The temperature probe 27 may thus be inserted into the fluid 5, particularly liquid, in order to determine the temperature of said fluid 5. According to the shown embodiment, the lid-holding element 16 comprises an extension means 25 and a spring element 26. Accordingly, such lid-holding element 16, may be adjusted in height. According to the shown embodiment the extension means 25, may be extendable to fit to all pot heights. Alternatively and/or additionally, a lid-holding element 26 may comprise at least one a spring element 26. Such spring element 26 may be advantageously applied to keep the lid-holding element 16 in position and/or to exhibit a pushing force to the lid 10, which is pushed slightly upwards. Such configuration particularly may allow the spring 26 to exhibit a pressure on the lid 10, which advantageously avoids slipping of the lid 10. It is to be noted, that if the sensor is placed inside the pot without such element, there would be a gap between the lid and the pot anyway, however, also the risk that the lid falls down and/or damages the sensor 27. Such spring 26 may thus advantageously provide and/or assist a reliable contact of the lid-holding element 16 to the lid 10. In order to improve the contact of the lid holding elements 16 with the lid 10, the lid-holding element 16 may comprise a lid contact element 17, preferably manufactured at least partially manufactured, and/or coated or at least partially coated from/with an essentially slip-resistant material. As may be best seen from FIG. 19, a lid holding element 16 may also be part of or combined with a centering element 20, which may also be hinged by a hinge element 15 to the insert 3.
[0224] The features of the present invention disclosed in the specification, the claims, and/or the figures may both separately and in any combination thereof be material for realizing the invention in various forms thereof.
LIST OF REFERENCE NUMERALS
[0225] 1 cooking system [0226] 2 cooking pot [0227] 3 insert [0228] 4 positioning element [0229] 5 fluid [0230] 6 handle [0231] 7 wall [0232] 7a bottom wall [0233] 7b side wall [0234] 8 fluid circulation enhancing means [0235] 9, 9a, 9b, 9c foodstuff [0236] 10 lid [0237] 11 separating means [0238] 12, 12a, 12b spacer element [0239] 13 fixing element [0240] 14 further positioning element [0241] 14a top element [0242] 14b side element [0243] 15 hinge element [0244] 16 lid holding element [0245] 17 lid contact element [0246] 18 fluid level indicator [0247] 19 upper opening [0248] 20 centering element [0249] 20a buoyancy element [0250] 20b lowering element [0251] 21 magnetic element [0252] 22 probe positioning element [0253] 23 handle element [0254] 24 hob, stove [0255] 25 extension means [0256] 26 spring element [0257] 27 probe [0258] 28 wire means [0259] 29 grid
