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    • 1. 发明授权
    • Baking and roasting oven
    • 烘烤和烤箱
    • US3735750A
    • 1973-05-29
    • US3735750D
    • 1971-02-16
    • SIEMENS ELEKTROGERAETE GMBH
    • DETTERBECK HACKERMANN JSCHMALZGRUBER B
    • F24C3/12F24C14/02F24C15/02F24C15/04F24C15/08F24C15/16
    • F24C15/04F24C3/128F24C14/02F24C15/022F24C15/08F24C15/162
    • A baking and roasting oven for cooking food has a muffle structure having a front face which defines a charging opening for receiving the food to be cooked. Guide members are fixedly mounted with respect to the muffle structure and a door assembly having a door extending substantially parallel to the front face is also provided. The door assembly includes carriage members which are connected with the door. The carriage members are arranged beneath the muffle structure in spaced relation to the door. The carriage members movably engage the guide members and so facilitate the movement of the door between open and closed positions. A locking mechanism is disposed with respect to the guide and carriage members for locking the door when the door is in the closed position.
    • 用于烹饪食物的烘烤和烘烤炉具有马弗炉结构,其具有限定用于接收要烹饪的食物的装料口的前面。 引导构件相对于马弗管结构固定地安装,并且还提供具有基本上平行于前表面延伸的门的门组件。 门组件包括与门连接的托架构件。 托架构件布置在马弗结构下面与门间隔开的位置。 托架构件可移动地接合引导构件,并且因此便于门在打开位置和关闭位置之间的移动。 当门处于关闭位置时,锁定机构相对于导向件和托架构件设置,用于锁定门。
    • 5. 发明授权
    • Method of roasting meat
    • 烤肉的方法
    • US3908035A
    • 1975-09-23
    • US40628773
    • 1973-10-15
    • SIEMENS ELEKTROGERAETE GMBH
    • SCHWEIG DIETERSCHMIEDEL SABINE
    • A23L5/10A47J37/00F24C7/08G04F3/02H05B1/02A23L1/31
    • H05B1/0225A23L5/15A47J37/00F24C7/082G04F3/027
    • Method for roasting meat in a cooking chamber includes the steps of precooking the meat at an ambient temperature within the range of 230*C to 270*C, and then finish-cooking the meat at a temperature within the range of 75*C to 90*C, the precooking and the finish cooking being effected, independently of the weight and type of meat and independently of whether the meat be frozen, fresh or defrosted, during respective time intervals of which the total constitutes a constant minimum preparation time within the range of 2 1/2 to 5 hours. A corresponding accessory apparatus for an oven includes a timing member for determining the time for switching the oven from the precooking condition to the finish cooking condition. An indicator having respective weight scales corresponding to different kinds of meat is coupled with a selector and the timing member for setting the latter to correspond to the weight and type of meat to be cooked.
    • 在烹饪室中焙烤肉的方法包括在230℃至270℃的环境温度下预煮肉的步骤,然后在75℃至90℃的温度范围内对肉进行精制 DEG,预烹饪和完成烹饪,独立于肉的重量和类型,而不管肉被冻结,新鲜或除霜,在其各自的时间间隔期间,总体构成在该范围内的恒定的最小准备时间 为21/2至5小时。