| 摘要 |
The present invention deals with a variable temperature cooking method that uses a predetermined variable temperature reference profile and adapts it by mapping its datapoints to actual cooking conditions entered by the user or modified based on the readings from an internal food temperature probe. It is shown that, in order to achieve more uniform through-the-thickness doneness of foods, a continuously decreasing temperature setting from a higher initial temperature to a lower final temperature consistently performs better than applying a constant temperature or a two-step temperature profile. Use of a probe for monitoring internal food temperature enables a predictive estimate of cooking duration based on cooking score or temperature which is used to modify an initially inaccurate cooking duration.
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