Übersetzung für "Cooking medium" in Deutsch

01 Prepare the grill for grilling/direct cooking over medium heat (180–230°C/350–450°F).

Add cumin, tomato paste and harissa and continue cooking over medium heat.

From this time it would theoretically be assumed that the user removes his food from the cooking medium.

Prepare the barbecue for indirect cooking over medium–low heat (180°C).

Prepare the barbecue for indirect cooking over medium heat (ideally 200°C).

01 Prepare the barbecue for indirect cooking over medium heat (180–230°C).

03 Prepare the grill for indirect cooking over medium heat (180° to 230°C).

In accordance with the set problem, the product is to be subdivided into coarse, medium and fine grits or into cooking grits and medium grits, etc.

After a few minutes add the pieces of potato, salt and pepper and continue cooking over medium heat for about ten minutes.

The digital arithmetic model allows the simulation of the warming-up process as well as the rapid resetting upon removal from the cooking medium and the reduction of the waiting time T w to a minimum.

It is closely connected to the consistency and nature of the cooking item being immersed into the cooking medium together with the cooking aid.

Also in this case the energy contained in the cooking medium is sufficient to reliably reach the first cooking state, even if no further energy is supplied.

The above described object shaped as an egg 1 according to the embodiment is immersed in a cooking medium 7 together with another cooking item, such as one or several eggs, according to the embodiment, and energized.

A most appropriate initial condition of the cooking aid is the one in which the inner temperature and the outer temperature, i.e. the input and the output of the function member 15, are virtually equal or at least substantially equal so that a corresponding input correctly detects the cooking state of the cooking items immersed into the cooking medium in parallel to the cooking aid.

To this end, preferably the temperature of a stovetop, the temperature of a cooking chamber, the temperature of a cooking medium, in particular water or oil, the fan speed of a convection oven, the moisture in a cooking chamber and/or another variable that influences the cooking process of food to be cooked are determined.

Due to the addition of a thermal load, for example by inserting foods to be cooked or introducing a cooking medium (for example water, oil or fat) into the item of cookware, the temperature of the item of cookware falls, and therefore the measured permeability of the item of cookware also changes.

In this case, the stroke x D is used for carrying out a small angular movement of the lid, for instance in order to immerge a cooking product provided in a basket attached to the lid in a cooking medium (oil, water, . . .) and to lift it out again.

With regard to the large cooking item, in the sense of the present application, the medium cooking item represents the first cooking item while the large cooking item is to be designated as the second cooking item.

Hereby, according to the invention, preferably, the output device displays a loading request, preferably indicating the cooking product and/or a cooking chamber zone such as a loading level, an error message and/or a cooking information in dependence of the entered parameters, a multiple number of stored data, especially including cooking courses, at least one first measured value determined in the cooking chamber, at least one second measured value determined in at least one cooking product, at least one third measured value of a cooking medium, and/or at least one fourth measured value for an opening of a door for closing a cooking chamber.

Hereby, according to the disclosure, preferably, the output device displays a loading request, preferably indicating the cooking product and/or a cooking chamber zone such as a loading level, an error message and/or a cooking information in dependence of the entered parameters, a multiple number of stored data, especially including cooking courses, at least one first measured value determined in the cooking chamber, at least one second measured value determined in at least one cooking product, at least one third measured value of a cooking medium, and/or at least one fourth measured value for an opening of a door for closing a cooking chamber.

If then, that is at time t 1, a core temperature probe which is not shown, that which was first controlling the core temperature of the first, small cooking item, is inserted now into the second, medium cooking item, and the cooking process is continued with the core temperature controlled, for example, at an essentially unchanged cooking chamber temperature, thus one reaches the desired core temperature for the medium cooking item (Graph B) at time t 2 .

After the desired core temperature has been reached for the medium cooking item, that is, at time t 2, in the conventional cooking process, after replacing the core temperature probe into the large cooking item, the cooking process is core temperature controlled again until the desired core temperature for the large cooking item is reached (Graph C) accepting the same disadvantages as outlined above for the medium cooking item.