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US 4,301,509 AGranted
Method for cooking meat or poultry in thermal oven
AssigneeGeneral Electric Company
InventorsMichael A. Haase, Edward B. Miller, Charles W. Eichelberger, Scott E. Cutler, Robert J. Wojnarowski
Life of this patent
Estimating the term…
Abstract
Meat or poultry is cooked automatically in a thermal oven to a desired degree of doneness by a chosen time. The temperature of the meat or poultry is monitored, and linear extrapolations are made therefrom. These extrapolations are compared to the course the cooking should follow, and the oven temperature is automatically varied to correct deviations from the ideal course.
Claims17
A method for automatically cooking meat or poultry with a thermal oven to a desired degree of doneness by a selected time, comprising the steps of:
- (a) measuring, at predetermined intervals, the elapsed time since cooking has begun;
- (b) measuring, at at least two values of elapsed cooking time, the temperature of the meat or poultry being cooked;
- (c) using the at least two measurements of temperature and the associated cooking time values obtained in step (b) to project what the temperature of the meat or poultry will be at a later time, which later time is earlier than said selected time;
- (d) comparing the projected temperature obtained in step (c) with a standard temperature, said standard temperature being essentially the temperature said material should have at said later time in order to finish cooking at said selected time with said desired degree of doneness;
- and
- (e) modifying the temperature of said thermal oven as a function of the result of the step (d) comparison of said projected temperature and said standard temperature to modify the rate at which said meat or poultry is cooking.
3 more elements
A method for automatically cooking meat or poultry with a thermal oven to a desired degree of doneness by a selected time, comprising the steps of:
- (A) raising, at an initial time, the temperature setting of said oven to a first predetermined value;
- (B) maintaining said temperature setting at said first value until the internal temperature of said meat or poultry rises from an initial level to a first novel above said initial level, said first level defining the beginning of a linear period during which the temperature of said meat or poultry rises in a substantially linear manner with time;
- (C) periodically measuring the temperature of said meat or poultry during said linear period, said linear period ending at a time which is a predetermined portion of the interval between said initial and selected times, and being the time when the temperature of said meat or poultry should have risen to a second level which is a predetermined number of degrees below a desired final temperature of said meat or poultry which corresponds to said desired degree of doneness;
- (D) periodically linearly projecting, for each pair of temperature measurements and associated measurement times of step C, and as a linear function of the last two of said periodic measurements, what the temperature of said meat or poultry will be at the ending time of said linear period;
- (E) raising the temperature setting of said oven during said linear period to a second predetermined value, which is higher than said first predetermined value, whenever said projected temperature is lower than said second level;
- and
- (F) lowering the temperature setting of said oven during said linear period to a third predetermined value, which is lower than said first predetermined value, and maintaining said temperature setting of said oven at said third predetermined value during the remainder of said linear period, whenever one of said periodic measurements of the temperature of said meat or poultry is at least equal to a temperature determined by a mathematical relationship between said temperature of said meat or poultry and cooking time elapsed during said linear period, said relationship being such that if at any time during said linear period the measured temperature of said meat or poultry is at least the value of said relationship corresponding to the time of said measurement, then said meat or poultry will cook to approximately said desired final temperature by said selected time if said temperature setting of said oven is reduced to said third predetermined value;
- and
- (G) adjusting said temperature setting between said first, second and third levels during a final period, after the end of said linear period, such that said meat or poultry reaches said desired final temperature at said selected time.
6 more elements
Dependencies are inferred from the claim text.