Method for cooking foods, and apparatus implementing the method

1. A method for cooking a food with an apparatus to achieve an internal cooking of the food to a greater or lesser degree as desired by a user comprising:

placing the food in contact with at least one heating plate of the apparatus;

calculating, with the apparatus, a first cooking duration (T) for the food, as a function of a lowest internal cooking temperature (X) out of different internal cooking temperatures (X) stored in a memory of the apparatus, and a surface area (Z) occupied by the food, which is obtained by heating plate temperature measurements, the first cooking duration (T) allowing the food to be cooked to the core at a first degree of cooking;

cooking the food through the calculated first cooking duration (T) with the apparatus, the first cooking duration (T) allowing the food to be cooked to the core at a first degree of cooking;

indicating to the user, by the apparatus, at the end of said calculated first cooking duration (T) that the corresponding cooking has been achieved; and

in response to determining, with at least one temperature sensor on the at least one heating plate of the apparatus, that the user does not remove the food,

calculating by the apparatus a second cooking duration (T) for increasing the cooking of said food which will thus be cooked more, as a function of a second internal cooking temperature (X) in ascending order of said temperatures (X) stored in memory, and the surface area (Z) occupied by the food, which is obtained by heating plate temperature measurements, the second cooking duration (T) allowing the food to be cooked to the core at a second degree of cooking greater than the first degree of cooking;

cooking the food through the calculated second cooking duration (T) with the apparatus; and

indicating to the user, by the apparatus, at the end of said calculated second cooking duration (T), that the corresponding cooking has been achieved,

wherein the food is a single food item.

2. The method as claimed in claim 1 , wherein, during said operation of the apparatus to achieve the desired internal cooking, the following are performed:

a measurement of the thickness (Y) of the food then positioned against said heating plate and an estimation of the surface area (Z) occupied by this food on the heating plate,

the calculation of the cooking duration (T) for the food, based:

in addition to the selected cooking temperature (X),

on the thickness (Y) of the food, and on the surface area (Z) occupied by the food.

3. The method as claimed in claim 2 , wherein, during the step or steps of estimation of the surface area (Z) occupied by the food and/or of the thickness (Y) of the food, and/or of the calculation of the cooking duration (T) for the food, there is marking of the food, with an electrical power delivered by the apparatus which is maximum.

4. The method as claimed in claim 1 , wherein the or each internal cooking temperature value (X) for the food stored in memory of the apparatus is prestored in the factory, before the first operational use of the apparatus.

5. The method as claimed in claim 1 , wherein, during said operation of the apparatus, the food is positioned between a plurality of said heating plates, on their contacts.

6. The method as claimed in claim 1 , wherein, to estimate the surface area (Z) occupied by the food, there is measured, by at least one temperature sensor and following the placing of the food in contact with the heating plate or plates, the temperature of the or of one of the heating plate(s), and the variation of the measured temperature evolving therefrom is compared to at least one reference threshold.

7. The method as claimed in claim 1 , wherein the cooking duration (T) for the food is obtained by a quadratic or linear correlation calculation method.

8. The method as claimed in claim 1 , wherein it comprises, before the food is placed in contact with the plate or plates, a step (A) of preheating of the apparatus followed by the step (B) of cooking of the food, the start of which is detected by a lowering beyond a predetermined threshold of the temperature of the or of one of the heating plates.

9. The method as claimed in claim 1 , wherein the calculation of the cooking duration (T) for the food is a function of said surface area (Z) occupied by the food and, to estimate this surface area, a single temperature sensor is used, which, following the placing of the food in contact with the plate or plates, measures the temperature of at least one of said plates, away from the area of contact of the food, and the measured temperature variations which evolve therefrom or a duration that is then calculated until a stabilization of the measured temperature, after said placement in contact, are compared to at least one threshold.

10. The method as claimed in claim 1 , wherein the calculation of the cooking duration (T) for the food is a function of said surface area (Z) occupied by the food and, to estimate this surface area, a number of temperature sensors are used which, following the placing of the food in contact with the plate or plates, measure the temperature of at least one of said plates, in the area of contact of the food, and the measured temperature variations which evolve therefrom or a duration that is then calculated until a stabilization of the measured temperature, after said placement in contact, are compared to at least one threshold.

11. The method as claimed in claim 1 , wherein it comprises at least one of the following steps:

selection of the category of the food to be cooked, and/or

selection of the frozen state of the food, and/or

selection of a desired grill marking of the food.

12. The method as claimed in claim 11 , wherein the cooking temperature ( 0 ) for the food and a preheating temperature ( 0 ′) are a function of said selection made.

13. The method as claimed in claim 1 , wherein, after having positioned the food in contact with the plate or plates, a thickness (Y) of the food is measured and, as a function of this measurement, the cooking of the food is triggered or not by the calculation of the cooking-duration.

14. The method according to claim 1 , wherein the apparatus is a grill.

15. A method for cooking a food with an apparatus to achieve an internal cooking of the food to a greater or lesser degree as desired by a user comprising:

selecting by the user an internal cooking temperature (X) from different internal cooking temperatures (X) stored in a memory of the apparatus;

placing the food in contact with at least one heating plate of the apparatus for heating the food;

estimating of the surface area (Z) occupied by the food on the heating plate, which is obtained by heating plate temperature measurements;

calculating of the cooking time for the food, with the apparatus, as a function of the selected internal cooking temperature (X) and the surface area (Z) occupied by the food; and

cooking the food through the calculated cooking duration with the apparatus,

wherein the food is a single food item.

16. The method according to claim 15 , wherein the apparatus is a grill.

17. A method for cooking a food with an apparatus to achieve an internal cooking of the food to a greater or lesser degree as desired by a user comprising:

placing the food in contact with at least one heating plate of the apparatus;

calculating, with the apparatus, a first cooking duration (T) for the food, as a function of a lowest internal cooking temperature (X) out of different internal cooking temperatures (X) stored in a memory of the apparatus, and a surface area (Z) occupied by the food, which is determined as a function of a calculated duration to achieve a more stabilized slope of a measured heating plate temperature (X) and of a quantity of energy provided to compensate for heat losses due to the placement of the food, the first cooking duration (T) allowing the food to be cooked to the core at a first degree of cooking;

cooking the food through the calculated first cooking duration (T) with the apparatus;

indicating to the user, by the apparatus, at the end of said calculated first cooking duration (T) that the corresponding cooking has been achieved; and

in response to determining, with at least one temperature sensor on the at least one heating plate of the apparatus, that the user does not remove the food,

calculating by the apparatus a second cooking duration (T) for increasing the cooking of said food which will thus be cooked more, as a function of a second internal cooking temperature (X) in ascending order of said temperatures (X) stored in memory, and the surface area (Z) occupied by the food, which is determined as a function of a calculated duration to achieve a more stabilized slope of a measured heating plate temperature (X) and of a quantity of energy provided to compensate for heat losses due to the placement of the food, the second cooking duration (T) allowing the food to be cooked to the core at a second degree of cooking greater than the first degree of cooking;

cooking the food through the calculated second cooking duration (T) with the apparatus; and

indicating to the user, by the apparatus, at the end of said calculated second cooking duration (T) that the corresponding cooking has been achieved,

wherein the food is a single food item.

18. The method according to the claim 17 , wherein the calculated duration to achieve the more stabilized slope of the measured heating plate temperatures is determined by a single temperature sensor positioned at a periphery of the at least one heating plate occupied by the food, and wherein the quantity of energy provided to compensate the heat losses due to the placement of the food is determined by a microcontroller.

19. A method for cooking a food with an apparatus to achieve an internal cooking of the food to a greater or lesser degree as desired by a user comprising:

selecting by the user an internal cooking temperature (X) from different internal cooking temperatures (X) stored in a memory of the apparatus;

placing the food in contact with at least one heating plate of the apparatus for heating the food;

estimating of the surface area (Z) occupied by the food on the heating plate, which is determined as a function of a calculated duration to achieve a more stabilized slope of a measured heating plate temperature (X) and of a quantity of energy provided to compensate for heat losses due to the placement of the food;

calculating of the cooking duration for the food, with the apparatus, as a function of the selected internal cooking temperature (X) and the surface area (Z) occupied by the food; and

cooking the food through the calculated cooking duration with the apparatus,

wherein the food is a single food item.

20. A method for cooking a food with an apparatus to achieve an internal cooking of the food to a greater or lesser degree as desired by a user comprising:

placing the food in contact with at least one heating plate of the apparatus;

calculating, with the apparatus, a first cooking duration (T) for the food, as a function of a lowest internal cooking temperature (X) out of different internal cooking temperatures (X) stored in a memory of the apparatus, and a surface area (Z) occupied by the food, which is determined as a function of a drop in heating plate temperature (X) compared to a predetermined threshold, the first cooking duration (T) allowing the food to be cooked to the core at a first degree of cooking;

cooking the food through the calculated first cooking duration (T) with the apparatus;

indicating to the user, by the apparatus, at the end of said calculated first cooking duration (T) that the corresponding cooking has been achieved; and

in response to determining, with at least one temperature sensor on the at least one heating plate of the apparatus, that the user does not remove the food,

calculating by the apparatus a second cooking duration (T) for increasing the cooking of said food which will thus be cooked more, as a function of a second internal cooking temperature (X) in ascending order of said temperatures (X) stored in memory, and the surface area (Z) occupied by the food, which is determined as a function of a drop in heating plate temperature (X) compared to a predetermined threshold, the second cooking duration (T) allowing the food to be cooked to the core at a second degree of cooking greater than the first degree of cooking;

cooking the food through the calculated second cooking duration (T) with the apparatus; and

indicating to the user, by the apparatus, at the end of said calculated second cooking duration (T), that the corresponding cooking has been achieved,

wherein the food is a single food item.

21. The method according to the claim 20 , wherein the drop in heating plate temperature is determined by multiple temperature sensors positioned on or under the at least one heating plate occupied by the food.

22. The method for cooking a food with an apparatus to achieve an internal cooking of the food to a greater or lesser degree as desired by a user comprising:

selecting by the user an internal cooking temperature (X) from different internal cooking temperatures (X) stored in a memory of the apparatus;

placing the food in contact with at least one heating plate of the apparatus for heating the food;

estimating of the surface area (Z) occupied by the food on the heating plate, which is determined as a function of a drop in heating plate temperature (X) compared to a predetermined threshold;

calculating of the cooking duration for the food, with the apparatus, as a function of the selected internal cooking temperature (X) and the surface area (Z) occupied by the food; and

cooking the food through the calculated cooking duration with the apparatus,

wherein the food is a single food item.