| 摘要 |
The present invention is a method for calibrating the temperature of a cooking appliance. It has been discovered that the calibration can vary widely, depending on when during the heating cycle it is performed. In accordance with the principles of the invention, temperature calibration is judiciously performed only when the sensed temperature substantially tracks the actual or calibration temperature of the cooking medium, increasing both accuracy and consistency. Such tracking has been found to occur after the sensed temperature is falling or rising form a detected peak or valley, respectively, while the gradient of the temperature profile is substantially constant.
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