Sous vide feature in a microwave oven

Patent metadata

Field	Value
Publication number	US-11659634-B2
Application number	US-201916288532-A
Country	US
Kind code	B2
Filing date	Feb 28, 2019
Priority date	Feb 28, 2019
Publication date	May 23, 2023
Grant date	May 23, 2023

Abstract

A microwave oven may include a temperature sensor to sense temperature in a cooking cavity, and a controller that can initiate a sous vide cooking cycle in response to user input after placement of a sous vide container (with a water bath and a food item to be cooked inside) into the cooking cavity, monitor a temperature of the water bath contained by the sous vide container during the cooking cycle using the temperature sensor, and control the microwave cooking element in response to the monitored temperature.

First claim

What is claimed is:

1. A microwave oven, comprising:
a housing including a cooking cavity;
a magnetron disposed within the housing to generate cooking energy within the cooking cavity;
a temperature sensor positioned to sense temperature within the cooking cavity of the housing; and
a controller disposed in the housing and configured to:
initiate a dedicated sous vide cooking cycle in response to user input and after placement of a sous vide container containing a water bath and a food item to be cooked into the cooking cavity;
monitor a temperature of the water bath contained by the sous vide container during the dedicated sous vide cooking cycle using the temperature sensor; and
control the magnetron in response to the monitored temperature to maintain a substantially constant temperature for the water bath during at least a portion of the dedicated sous vide cooking cycle;
wherein controlling the magnetron in response to the monitored temperature includes maintaining a power output to the magnetron and adjusting the power output of the magnetron.

2. The microwave oven of claim 1 further comprising a rotating turntable assembly disposed in the cooking cavity of the housing configured to be controlled, by the controller, in response to user input.

3. The microwave oven of claim 1 , wherein the temperature sensor is an infrared sensor, and wherein the temperature sensor wirelessly senses temperature within the cooking cavity of the housing.

4. The microwave oven of claim 1 , wherein the temperature sensor is a probe wired to the controller.

5. The microwave oven of claim 1 , wherein the temperature sensor is disposed on a side wall of the cooking cavity.

6. The microwave oven of claim 1 , wherein the temperature sensor is disposed on an upper surface of the cooking cavity.

7. The microwave oven of claim 1 , wherein the sous vide container further comprises a lid.

8. The microwave oven of claim 7 , wherein the food item is disposed within a biaxially-oriented polyethylene terephthalate sous vide bag that is submerged in the water bath, and wherein the sous vide container further comprises an adjustable spacer configured to keep the sous vide bag submerged in the water bath.

9. The microwave oven of claim 8 , wherein the adjustable spacer is attached to the lid.

10. The microwave oven of claim 8 , wherein the adjustable spacer includes one or more plastic coil springs.

11. The microwave oven of claim 1 , wherein the controller is further configured to follow a predetermined temperature profile during the dedicated sous vide cooking cycle.

12. A microwave oven, comprising:
a housing including a cooking cavity;
a magnetron disposed within the housing to generate cooking energy within the cooking cavity;
a temperature sensor positioned to wirelessly sense temperature within the cooking cavity of the housing; and
a controller disposed in the housing and configured to:
initiate a cooking cycle in response to user input and after placement of a sous vide container containing a water bath and a food item to be cooked into the cooking cavity;
monitor a temperature of the water bath contained by the sous vide container during the cooking cycle using the temperature sensor; and
control the magnetron in response to the monitored temperature to maintain a substantially constant temperature for the water bath during at least a portion of the cooking cycle;
wherein controlling the magnetron in response to the monitored temperature includes maintaining a power output to the magnetron and adjusting the power output of the magnetron.

13. The microwave oven of claim 12 , wherein the cooking cycle is a dedicated sous vide cycle and wherein the temperature sensor is an infrared sensor.

14. The microwave oven of claim 13 , wherein the controller is further configured to follow a predetermined temperature profile during the dedicated sous vide cooking cycle.

15. A container configured for use in sous vide cooking in a microwave oven, the container comprising:
a body configured to contain a water bath;
a lid configured to couple with an open top side of the body;
an adjustable spacer including one or more springs disposed between the body and the lid, wherein the spacer is configured to retain a buoyant sous vide bag in a submerged position within the water bath contained by the body of the container.

16. A method of sous vide cooking in a microwave oven, wherein the microwave oven includes a housing including a cooking cavity, a magnetron disposed within the housing to generate cooking energy within the cooking cavity, and a controller disposed in the housing, the method comprising:
initiating, by the controller, a cooking cycle in response to user input and after placement of a sous vide container containing a water bath and a food item in a biaxially-oriented polyethylene terephthalate bag to be cooked into the cooking cavity;
monitoring, by a temperature sensor, a temperature of the water bath contained by the sous vide container during the cooking cycle; and
controlling, by the controller, the magnetron in response to the monitored temperature to maintain a substantially constant temperature for the water bath during at least a portion of the cooking cycle
wherein controlling the magnetron in response to the monitored temperature includes maintaining a power output to the magnetron and adjusting the power output of the magnetron.

Assignees

• Midea Group Co Ltd

Inventors

• Staun Paul R
• Zhang Guojun

Classifications

• H05B6/6497 Primary

  the susceptors being liquids · CPC title

• H05B6/645

  using temperature sensors · CPC title

• Y02P60/80

  Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking · CPC title

• H05B6/802

  for heating fluids (methods of heating fluids in conventional microwave ovens H05B6/687) · CPC title