| 摘要 |
A method for “sous-vide” cooking includes receiving food type, food quantity, cook begin time, and cook finish time parameters and looking up a default time-temperature pair in a cooking services database. When the default time-temperature pair is suitable for yielding a cooked food meeting the food type, food quantity, cook begin time, and cook finish time parameters, a cooking control routine is derived from the default time-temperature pair. Subsequently, a cooking process may be performed in accordance with the cooking control routine. |
| 主权项 |
1. A method for food treatment, comprising:
receiving, from a remote client interface, food type, food quantity, degree of cook, cook begin time, and cook finish time parameters for a cooking subject; employing the food type and food quantity parameters to look up, in a cooking services database, a default time-temperature pair; determining a cook duration from the cook begin time and cook finish time parameters input from the remote client interface; comparing the time of the default time-temperature pair to the cook duration; producing a new time-temperature pair when the time of the default time-temperature pair does not equal the cook duration; deriving a cooking control routine from the new time-temperature pair; transmitting the cooking control routine to a cooking control module of a cooking device; with the cooking control module, performing a cooking process on the cooking subject in accordance with the cooking control routine; and in accordance with the cooking control routine, employing the cooking control module to control an amount of air injected into a cooking medium held by a cooking chamber of the cooking device. |
