| 摘要 |
The invention relates to a food cooking control method and device. The inventive method comprises the following steps in which:
- at least one temperature detection device (2a, 2b, 2c) is inserted into a food (5);
- a final equilibrium temperature is defined;
- the detection device is positioned inside the food (5) in a pre-determined detection zone so that a temperature (TC) can be obtained at all times during cooking;
- the TC temperature data obtained are processed using said detection device;
- the temperature of the surface through which the food receives heat (TP) is determined and processed and the variation in temperature TC is evaluated at least to the first derivative. The inventive device includes a detection device (2a, 2b, 2c) intended to be inserted into the food (5), means for determining the thickness of the food (5) and means for inserting the detection device (2a, 2b, 2c) into the food (5) to a pre-determined depth. |
