Patent Publication Number: US-2022223025-A1

Title: Remote cooking systems and methods

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application is a continuation of U.S. patent application Ser. No. 16/411,814, filed May 14, 2019, which is a continuation of U.S. patent application Ser. No. 15/218,330, filed Jul. 25, 2016, which is a continuation of U.S. patent application Ser. No. 14/595,868, filed Jan. 13, 2015, which is a continuation of U.S. patent application Ser. No. 12/790,764, filed May 28, 2010, which claims priority to U.S. Provisional Patent Application No. 61/213,306, filed May 28, 2009. The entireties of U.S. patent application Ser. No. 16/411,814, U.S. patent application Ser. No. 15/218,330, U.S. patent application Ser. No. 14/595,868, U.S. patent application Ser. No. 12/790,764, and U.S. Provisional Patent Application No. 61/213,306 are hereby incorporated by reference herein. 
    
    
     FIELD OF THE INVENTION 
     The present invention relates to temperature monitoring systems and methods, such as for food preparation. 
     BACKGROUND INFORMATION 
     In many heating processes such as food preparation and cooking, the temperature of the item or material being heated is of critical importance in obtaining a suitable or desired result. In cooking, for example, the temperature of the food plays a role, often determinative, in the degree to which the food is cooked. The temperature itself may be indicative as to the degree to which the food is cooked. The degree to which the food is cooked is not only relevant to the taste of the food, as may be desired by the person consuming food, but also highly relevant to the safety of the food. To this end, for example, the U.S. Department of Agriculture (USDA) has issued guidelines establishing food temperatures at which it considers the food, e.g., beef, poultry, pork, etc. to be adequately cooked to sufficiently destroy microbial or other biological contaminants in the food so as to be generally safe to eat. In addition, the temperatures necessary to provide a desired degree of cooking or taste (e.g., rare, medium, well-done) are generally known. 
     For this purpose, food thermometers may be used to measure the temperature of the food. A drawback of standard food thermometers is that one is required to be physically present at the location the food is being cooked in order to view the temperature of the food displayed by the thermometer. This inconveniently prevents the user from attending to other activities and/or requires the user to return to the cooking location to monitor the progress of the cooking. If the user does not return in time, the food may be overcooked. 
     Devices that remotely monitor the temperature of the food being cooked are known. However, known devices have several drawbacks. First, such devices require specialized equipment including a first unit located at the location the food is being cooked, and a second unit located remotely from the food cooking location. The use of two specialized units incurs increased costs. Further, known devices have limited flexibility in use and limited programmability. 
     SUMMARY OF THE INVENTION 
     The present invention provides temperature monitoring systems and methods whereby the temperature status of an item or items may be monitored and/or controlled from a location that is different from the location at which the item is located. In various embodiments, the temperature status may be monitored and/or controlled via communication between a first unit located at or near the location at which the item is located, and a second unit located at a different location. The first unit may include or be operatively connected to one or more temperature sensors by which the temperature(s) of the item(s) is determined. Temperature information is then transmitted to the second unit, which is relayed to a user by visual or other indication. 
     The heating parameters of the item may be entered, programmed, or selected by a user using the second unit. The second unit may then determine various heating characteristics of the item, such as, by way of example only, heating time. The second unit may utilize the temperature received from the first unit to update the status and heating characteristics on a real-time or near real-time basis. In additional embodiments, heating parameters may be set, modified, or altered by a user utilizing the first unit, which communicates this information to the second unit. The second unit then may adjust or update its programming and its determination of the heating characteristics and status of the item. 
     In various embodiments, the second unit is a computer or computerized electronic device that is not specific to heating applications or the first unit, but has the necessary existing hardware, firmware and/or software capabilities so that a heating application, e.g., a program or computer application, may be installed and executed, on a temporary or permanent basis, to communicate with the first unit. Examples of such devices include, but are not limited to, smartphones (BLACKBERRY, IPHONE, etc.), computers (desktop, laptop, etc.), handheld computing devices, and other portable computerized devices (PDA, IPAD, IPOD, etc.). In these embodiments, only the first unit and temperature sensor need be provided and/or purchased by the user, and a software application installed on the user&#39;s existing (or otherwise acquired) second unit. Thus, the cost of a second unit, from both the manufacturing and purchasing perspective, is avoided. 
     Such second units also provide flexibility in the software application because it can take advantage of the existing capabilities of the second unit. Such capabilities may include, by way of example only, storing and/or downloading (e.g., Internet) information such as multimedia for presentation or playback to the user, and the ability to easily alter or update the software application itself and the information stored in the second unit utilized by the application. Further, where the second unit is portable, the user may move to other locations and/or attend to other activities and remain updated as to the status of the item. To where the user may move and remain updated from the first unit is limited only by the built-in communication capabilities of the second unit. In embodiments where the second unit has multiple communication modes, e.g., wireless, Bluetooth, Internet, etc., these may be utilized and/or selected as needed or desired so that the second unit may receive the temperature information from the first unit. 
     Certain embodiments of the invention may be used for food preparation, such as for cooking or heating food. In such embodiments, the status of a food being cooked is monitored and/or controlled from a location that is different from the location at which the food is being cooked. More specifically, the status of the food is monitored and/or controlled via communication between a first unit located at or near the location at which the food is being cooked, and a second unit located at a different location. In such embodiments, the user may select the cooking parameters for the food using the second unit, which then determines the cooking characteristics of the food. The user may then attend to other activities while the food is cooking, and may monitor the temperature and/or status of the food on the second unit. Yet further, the second unit may notify the user when the food is done so that the user can locate to the cooking equipment and turn it off or otherwise remove the food from the cooking device. In yet additional embodiments, if the user wishes to cook the food more, the user can update one or more cooking parameters on the first unit, which transmits those updated parameters to the second unit, which updates the cooking characteristics. The user can then proceed to another location and be re-notified when the food is done cooking in accordance with the newly entered parameters. 
     Other objects and advantages of the present invention will become apparent in view of the following detailed description of the embodiments and the accompanying drawings. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a schematic view of an embodiment of a cooking system in use in accordance with present disclosure. 
         FIG. 2  is a front perspective view of an embodiment of a remote unit in accordance with present disclosure. 
         FIG. 3  is another front perspective view of the remote unit of  FIG. 1 . 
         FIG. 4  is a top view of the remote unit of  FIG. 1 . 
         FIG. 5  is a rear perspective view of the remote unit of  FIG. 1 . 
         FIG. 6  is a rear perspective view of the remote unit of  FIG. 1  with the unit handle in an extended position. 
         FIG. 7  is a side view of remote unit of  FIG. 1  with the unit handle in another extended position. 
         FIG. 7A  is a schematic view of the interior of the remote unit of  FIG. 1 . 
         FIG. 8A  is schematic of a first mode of the user interface of an embodiment of a control unit in accordance with the present disclosure. 
         FIG. 8B  is schematic of a second mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 8C  is schematic of a third mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 9A  is schematic of a fourth mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 9B  is schematic of a fifth mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 9C  is schematic of a sixth mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 9D  is schematic of a seventh mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 10A  is schematic of an eighth mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 10B  is schematic of a ninth mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 10C  is schematic of a tenth mode of the user interface of the control unit of  FIG. 1 . 
         FIG. 11  is schematic of an eleventh mode of the user interface of the control unit of  FIG. 1 . 
     
    
    
     DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION 
     In  FIG. 1 , a food item  5  is being cooked or heated by a cooking device  10 . The term “food item” is intended to encompass any item that may be ingested, including, without limitation, for example, food and drink and other ingestible items, such as, for example, medicines, and is not limited to any particular items. In  FIG. 1 , the cooking device  10  is shown as a gas or propane grill. However, it is contemplated that the cooking device  10  may be any mechanism by which food may be heated or cooked, including, without limitation, for example, a barbeque, an open fire (e.g., a campfire), an oven (indoor or outdoor), a microwave, an infrared heating device, or other types of cooking or heating mechanisms. Further, it is not intended that the manner in which the food item is cooked or heated is limited in any manner. For example, in addition to grilling, it is anticipated that the food may be roasted, baked, broiled, boiled, steamed, barbequed, smoked, poached, cooked, or heated in any other manner that is known or may become known. 
     A temperature sensor  30  is used to determine the temperature of the food item  5 . The temperature sensor  30  may be a temperature probe, such as those that are currently known and available. Such probes are available from multiple sources, such as Cooper-Atkins Corporation of Middlefield, Conn. The probe may be a thermistor-type temperature sensor, a thermocouple-type sensor, or another type of sensor as may be known or become known. 
     The sensor  30  has a sensing portion  32  at a distal end that contacts or is inserted into the food  5  and senses the temperature, and a cable  35  that provides the information or signal from the sensor  30 . A sensor connector  38  is located at a proximal end of the sensor  30  for connecting the sensor  30  to another component and transmitting the temperature information or signal to that component. The cable  35  and connector  38  may also be used to supply electrical current to the sensing portion  38 . For example, in a thermistor-type sensor, an electrical current, usually a small current, is supplied to the probe  30 . 
     In  FIG. 1 , the sensing portion  32  and/or cable  35  are of sufficient length so as to extend from the food cooking inside the grill  10  to the exterior of the grill  10 . Specifically, how the sensor  30  extends from the interior to the exterior depends to some extent on the configuration of the cooking device. In  FIG. 1 , the cable  35  extends between the grill cover  10  and the grill base  14 . However, depending on the cooking device  10 , the sensing portion  32  and/or cable  35  may extend through an opening in the cooking device  10  or by other means. The sensing portion  32  and/or the cable  35  may be flexible or bendable so that it can be configured as desired to be located at the appropriate location for sensing the food temperature and extend to the exterior of the cooking device  10 . 
     The sensor  30  is constructed so that it may sense the temperature of the food  5  at a desired location. For example, it may be desired to sense the temperature of an internal portion of the food. In such embodiments, the sensing portion  32  is constructed so that it may be inserted into the food an appropriate distance to measure the temperature at the desired location. For example, the sensing portion  32  may contain a piercing portion  40  configured to pierce the food via a cutting or piercing shape, e.g., a needle shape. The temperature may be sensed at the location of the piercing portion  40 . In further embodiments, the sensing portion  32  contains one or more indicia  42  indicating the depth that the sensing portion  32  is inserted. These depth indicators  42  can assist a user in positioning the sensing portion  32  at the desired depth or location. 
     In the embodiment of  FIG. 1 , the sensor  30  is formed of materials that can withstand the environment in which they operate. For example, in a grill environment, the materials can withstand the heat of a propane grill, which can reach 700° F. or more. The sensor  30  may also be exposed to food products (e.g., grease) and environmental elements, e.g., rain, dust, etc. For example, the sensing portion  32 , or at least a portion thereof, may be made of steel (e.g., stainless steel) or another metal or high temperature material, and may be compatible with food so as not to contaminate or otherwise affect the food  5 . The cable  35  may be covered or reinforced with heat and environment resistant materials, e.g., Kevlar® or metal braiding. Those skilled in the art will understand what materials to use for the intended environment and how to make the sensor  30  sufficiently durable. 
     It should be understood that while  FIG. 1  shows a temperature probe, any suitable temperature-sensing device may be utilized. For example, an infrared temperature-sensing device could be used. It may be desirable, for example, to measure a surface temperature of the food rather than the temperature of a specific point or an internal portion of the food. Further, though a cable is shown for transmitting the temperature information, other modes of transmission may be used, e.g., wireless or infrared transmission. 
     As shown in  FIG. 1 , a first unit or remote unit  100  receives the temperature information or signal from the sensor  30  and determines, utilizing that information or signal, the sensed temperature of the food  5 . The remote unit  100  then communicates that temperature to a second unit or control unit  200 , whose structure and function is described in further detail below. In  FIG. 1 , the remote unit  100  is located in general proximity to the food  5  being cooked and/or the cooking device  10  so that it may be connected to the cable  35 . 
     As shown in  FIGS. 3 and 5-7 , the remote unit  100  has a receptacle  120  that receives the connector  38  of the temperature sensor  30 . The receptacle  120  conducts or otherwise relays the information or signal from the temperature sensor to the remote unit  100  for temperature determination. In the embodiment shown, the connector  38  and receptacle  120  are a headphone jack type connection. Such a removable or detachable connection permits the user to remove and replace the sensor  30 , such as when, e.g., the sensor  30  breaks or another type of sensor  30  is desired to be used. As will be appreciated by those of ordinary skill in the art, though, the connector  38  and receptacle  120  may take any form of connection between the temperature sensor  30  and the remote unit  100 . In embodiments where there is a wireless connection between the two, the connector  38  and receptacle  120  may be a wireless transmitter/receiver, such as, for example, an infrared transmitter and receiver. In yet further embodiments, there may be a direct or hard-wire connection between the sensor  30  and the remote unit  100 . 
     In other embodiments, the remote unit  100  may have more than one receptacle  120  or sensor connection so that more than one sensor  30  may be used at one time. Alternatively, two sensors may be connected to the remote unit using one cable  35  and receptacle. In such embodiments, the remote unit  100  determines the sensed temperature of each sensor  30  and communicates those temperatures to the control unit  200 . For example, two sensors  30  may be used to sense the temperatures of separate food items  5  being cooked, which may require different cooking temperatures from each other. Accordingly, the food items may be cooked in separate cooking devices  10 . Alternatively, multiple sensors  30  may be placed in different parts of a single food item to monitor the temperature in more than one location. The use of multiple temperatures may assist in the determination of whether the food item as whole is cooked or heated as desired. 
     The remote unit  100  determines the temperature sensed by the sensor  30  by any suitable techniques that are currently known of may become known. For example, when using a thermistor-type sensor  30 , the temperature is determined by correlating the electrical resistance or change in resistance of the material in the sensor that changes with temperature (e.g., by measuring voltage or current passing though the sensor  30 ) to a temperature of the material. In a thermocouple-type sensor, the temperature is determined by correlating the voltage or change in voltage across the sensor  30 , which changes with temperature, to the temperature of the sensor  30 . Those of ordinary skill in the art should understand how to determine the temperature of the food item using temperature sensors as contemplated by the invention. 
     The remote unit  100  comprises a case  110  that encloses the internal components of the remote unit. The case  110  may be of any suitable material and construction, as will be appreciated by those in the art. The case  110  may be constructed to provide relative durability of the remote unit  100  in the operating environment. For example, in case of use of the remote device  100  with a grill  10  as depicted in  FIG. 1 , the case  110  may be constructed to resist the heat encountered due to proximity to the grill, e.g., 130° F. or more. The case may also be constructed to resist environmental exposure such as water (e.g., rain), dust, etc. and food exposure (e.g., grease). The case  110  may also be constructed to resist impact or drops. Many known materials are suitable for this purpose, such as, for example, impact resistant or hardened plastics, metals, polycarbonates, composite materials such as carbon-fiber materials, etc. Those of skill in the art will understand how to construct the remote unit  100  for suitable durability in the operating environment. 
     The remote unit  100  may include a handle  130  to facilitate carrying, placement or storage of the remote unit  100 . As shown in the figures, the handle  130  has a bent, hooked, or C-shaped configuration so that it may be removably, hangingly placed, e.g., hanging from the grill cover handle  16 . The handle  130  is movable from a folded position as shown in  FIG. 5 , to an unfolded or extended position as shown in  FIGS. 1 and 6 . As seen in  FIG. 6 , the case  110  may contain a recess  132  to receive the handle  130  in the folded position so that the handle  130  is substantially flush with the case. The handle  130  is rotatably connected to the case  110  by a hinge  135 . The handle  130  may be rotated or placed into multiple positions between a completely folded position ( FIG. 5 ) and a completely extended position. For example, in  FIG. 7 , the handle  130  is rotated into a position that supports the remote unit  100  in a partially upright position on a base  50 , similar to a picture frame. The handle  130  may be maintained in a desired position by use of detents in the hinge  135 , the rotational friction of the hinge  135 , or by other means as will be understood by those of ordinary skill. 
     Those in the art should appreciate that the handle  130  may take many different forms, shapes, and configurations. For example, in some embodiments the handle  130  is fixed in one position. In yet other embodiments, the handle  130  may be movably connected to the remote unit  100  by means other than a hinge. For example, the handle  135  may be slidingly connected to the remote unit so that it may be slid from a retracted or closed position to an extended or open position. Those skilled in the art will appreciate the various configurations of connections and movement of the handle that may be utilized in the present invention. 
     The case  110  may contain one or more cavities  142 ,  145  facilitating the storage and carrying of the sensor  30 . As seen in the figures, cavities  142  receive the cable  35  and cavity  145  receives at least a portion of the sensing portion  32 . In this manner, the cable  35  and/or sensing portion  32  are maintained in compact condition with the remote unit  100 . 
     The remote unit  100  may contain a user interface  150  that displays information to the user and/or allows the user to control various functions of the remote unit  100 . For example, the user interface  150  may display the current sensed temperature  155  of the food, as shown in  FIG. 1 . The interface  150  may also display the desired temperature or set temperature  155  of the food as shown in  FIG. 2 . In some embodiments, the user may alter the set temperature on the remote unit. This may be done by various methods, as will be understood by those of ordinary skill in art, such as, e.g., by entering the temperature on a keypad or using an up button  156  or down button  157  on the interface. When a user presses the up or down buttons  156 ,  157 , the remote unit  150  raises or lowers, respectively, the set temperature, e.g., by a predetermined interval, such as, for example, five degree increments. The remote unit  100  may then communicate the new set temperature to the control unit  200  as described further below. 
     The user interface  150  may contain additional functionality as desired. For example, as seen in  FIG. 2 , the user interface  150  contains a power or on/off button  159 , which the user can use to turn the remote unit  100  on and off. In yet further embodiments, the user can use the power button  159 , or alternatively, other means that one of ordinary skill in the art will understand, to activate or deactivate a standby mode in which the remove unit  100  continues to operate but dims or deactivates the display to conserve power. The power button  159  may indicate, by color, intensity, or otherwise, the power state of the remote unit  100 , as will be understood by those in the art. 
     As those of ordinary skill will appreciate, the user interface  150  may have various different configurations. For example, the buttons  156 ,  157 ,  159  or keypad may be mechanical or electromechanical in nature, e.g., switches. The temperature display  155  may be, for example, an LED, LCD, plasma, or other type of display. In some embodiments, the user interface  150 , or parts thereof, may be a touch sensor or touch screen interface, as is known, where the temperature display  155 , keypad/keyboard, buttons  156 ,  157 ,  159  and other controls are virtual in nature and may be altered or modified. In such embodiments, for example, the user could toggle between the current sensed temperature  155  of the food and the set temperature  155  by touching the display, e.g., the temperature  155 . In yet further embodiments, the remote unit  100  can dim or turn off the user interface  150  after a predetermined interval of non-use or in a power conservation mode, and then reactivate the interface  150  upon the user touching the interface  150 . 
     As seen in  FIG. 7A , the operation of the remote unit  100  is controlled by one or more processors  170 . A power supply  172  supplies power the processor(s)  170 , the receptacle  120 , and a communication unit  174  via power connections  181 ,  183 , and  185 , respectively. Communication between the processor  170 , the receptacle  120 , and the communication unit  174  take places place via communication lines  187 ,  188 , respectively. Suitable processors  170  include, but are not limited to, processors available from Texas Instruments Inc. (TI MSF430) of Dallas, Tex. Further, in order to use the remote unit  100  with certain control units  200 , an identification or authentication chip  176  may be utilized so that the control unit  200  will recognize and communicate with the remote unit  100 . For example, where the control unit  200  is an Apple Inc. (Cupertino, Calif.) product, e.g., an IPHONE, IPAD, IPOD, ITOUCH, etc., the remote unit  100  may contain an Apple identification chip. Communication between the processor  170  and authentication chip  176  takes place via communication line  189 . 
     The power supply  172  may include or be operatively connected to any suitable power source sufficient to supply power to the remote unit  100 . In some embodiments, the power supply may include a battery or batteries  172   a . The battery  172  may be a rechargeable or non-rechargeable battery that can be removed from the remote unit  100  when depleted, or a rechargeable battery that generally remains within the remote unit  100  and is recharged via a power jack  172   b  connectable to an external power source, e.g., an electrical outlet. Alternatively, the power supply  172  may receive power directly from an external power source without utilizing a battery. 
     Under the control of the processor  170 , the communication unit  174  transmits information to, and in some embodiments, may receive information from the control unit  200 . The remote unit  100  transmits the currently sensed temperature  155  to the control unit  200  for utilization by the control unit  200  as further discussed below. In addition, in embodiments where the user can alter the set temperature  155  using the remote unit  100 , the revised set temperature may be transmitted to the control unit  200 . These transmissions may be made by any suitable transmission methods as will be appreciated by those of ordinary skill in the art. Examples of such methods include, but are limited to, Bluetooth, radio frequency, infrared, and wireless network (e.g., IEEE 802.11/a/b/g/n) protocols. Suitable wireless components include, but are not limited to, Bluetooth modules with Class  2  power output, implementing at least Bluetooth specification V2.0+EDR (Enhanced Data Rate) compliance. Suitable modules include, but are not limited to, modules from ZBA Inc. (BT44-191S) of Hillsborough, N.J., Bluegiga Technologies Inc. (WT12) of Duluth, Ga., and Laird Technologies (BTM411) of St. Louis, Mo. In other embodiments, the remote unit  100  may communicate with the control unit  200  through a wired connection, e.g., a hard-wire or wired network connection, or a combination of wired and wireless connection(s). Those of ordinary skill in the art will understand how to construct and implement the remote unit  100  so as to communicate with the control unit  200  as discussed herein. 
     The temperature  155  may be communicated to the control unit  200  utilizing a “push” protocol, in which the temperature  155  is communicated to the control unit  200  without a query or request from the control unit  200  to do so. The temperature  155  may be transmitted to the control unit  200  continuously. Alternatively, the temperature  155  may be transmitted to the control unit  200  at intervals in order to conserve power or minimize processing time the control unit  200  must dedicate to the cooking application. The transmission interval may be pre-set or definable, e.g., every 1 to 10 seconds, such as, for example, every 5 seconds. However, it should be understood that whether continuous or interval transmission is used may depend on the food item  5  being cooked or heated, or the degree of cooking/heating, and the cooking method  10 . For example, for a food item that is being cooked or heated very quickly, or is expected to reach its desired temperature quickly, it may be desirable to implement continuous transmission or short intervals. On the other hand, a food item  5  that is being heated very slowly or is expected to cook for a long time (e.g., hours), a longer interval, e.g., several minutes, may be suitable. Those of ordinary skill should understand how to implement a suitable transmission schedule. 
     In other embodiments, the temperature  155  transmission may implement a “pull” protocol, where the temperature is communicated to the control unit  200  when the control unit  200  communicates, and the remote unit  100  receives, a request or query from the control unit  200  (e.g., via communication unit  174 ) to relay the temperature  155 . In this manner, the temperature  155  may be transmitted when the control unit  200  requires or otherwise determines it is necessary to receive the temperature, conserving power and control unit  200  processing resources, e.g., based on the cooking and/or food profiles as discussed further below. In further embodiments, both “push” and “pull” protocols may be utilized. 
     As described above, the control unit  200  wirelessly receives data about the cooking process from the remote unit  100  and displays the data via the interface  300  in a useful manner to the user. As one example, the interface  300  may display the current temperature of the cooking item  5 , as measured by the sensing portion  32  of the probe(s)  30 . The control unit  200  can be relatively small to be portable and be able to be carried or moved by the user so that the user need not remain close to the control unit  200  and view, or be alerted by, the interface  300 . The display means of the interface  300  may be any means, currently known or that later become known, capable of relaying the received data to the user, such as means that visually displays the data. In some embodiments, the interface  30  is an electronic screen that visually displays the data, such as a liquid crystal display or a plasma display. In the illustrated embodiment shown in  FIGS. 8A-11 , the interface  300  is a liquid crystal display. However, the interface  300  may include any other means capable of communicating data to the user. For example, the interface  300  may include other visual display means (e.g., lights), audible display means (e.g., speakers), physical display means (e.g., vibration or other motion), and combinations thereof, instead of, or in addition to, a screen. 
     In some embodiments, the interface  300  only displays received data that is transmitted from the remote unit  200 , such as the temperature of the cooking item  5 , elapsed cooking time, whether the remote unit  100  is “on” and/or “connected” to the control unit  300 , etc. In other embodiments, the interface  300  allows a user to input, selectively access, and/or manipulate data or commands in addition to displaying received data. For example, if the control unit  200  is capable of storing and running computer programs or applications (e.g., includes at least some memory and a processor), the interface  300  may allow a user to access a program that manages the connection between the control unit  200  and the remote unit  100 . In some embodiments, the interface  300  also displays and allows users to access or manipulate data that is retrieved, accessed, and/or computed by the control unit  200 . For example, the interface  300  may display data that is computed or extrapolated by the program or application from data that is received from the remote unit  100 , entered by the user, and/or otherwise obtained or entered into the control unit  200  and/or the program/application. In some such embodiments, the control unit  200  and/or interface  300  includes input means for accessing the program, inputting data, or otherwise communicating with the control unit  200 . Such input means may be any means, currently known or that later becomes known, capable of allowing a user to input data, enter commands, access data stored in, or accessible by, the control unit  200 , and combination thereof. For example, the input means may be a keyboard, mouse, trackball, touch-screen, microphone, motion sensor, light sensor, etc., and may be part of, or combined with, the display means of the interface  300 . In the illustrated embodiment shown in  FIGS. 8A-11 , the interface  300  is touch-screen including the liquid crystal display and a digitizer coupled thereto. In one such embodiment, the control unit  200  is an Apple® iPhone® and the interface  300  is the touch-screen of the iPhone®. 
     As shown in  FIGS. 8A-11  and described above, the illustrated embodiment of the control unit  200  includes a touch screen that displays, and allows a user to access and run, a program that manages the connection between the remote unit  100  and the control unit  200  and receives, stores, manages, and displays the data/commands transmitted by the remote unit  100  and/or input by the user. The program or application should preferably be easy to learn and use, and load quickly and run reliably. The application may display text (in English and/or any other language), pictures and/or video. The application may be preprogrammed on the control unit  200 , or may be obtained (such as downloaded via the Internet or other means) as an aftermarket add-on to an existing device that is capable of running the application and performing the other functions (e.g., wirelessly communicating with the remote unit  100 ) of the control unit  200  (e.g., an Apple® iPhone®, any other smart phone or any device with an interface and the ability to obtain and run a program or application). 
     One function of the application may be to manage the wireless connection between the remote unit  100  and the control unit  200  (e.g., via a Bluetooth (short length radio waves) based connection, as described above). In one embodiment, when the application is accessed by the user it automatically “searches” for the signal emitted by the remote unit  100  and either automatically “connects” or “syncs” to the signal, or prompts the user via the interface  300  to make the connection (e.g., by selecting a “connect” or “sync” link or icon displayed on the interface  300 ). In other embodiments, the user is prompted or manually commands the application to connect or sync with the remote unit  100 . Such a prompt may occur soon after the application is opened or loaded by the user. Further, an indication that the sync or connection between the remote unit  100  and the control unit  200  was successful or not may be displayed, at least just after the “sync” or “connection” is attempted, so that the user knows whether or not the sync or connection was successful. 
     In some embodiments, the application further includes a connection drop notification feature. The connection drop notification feature includes a communication to the user via the interface  300  (e.g., a blinking light, vibration, or visual notification) that a previously established connection between the remote unit  100  and the control unit  200  has been “dropped” or has otherwise failed (and thus the control unit  200  is no longer receiving data from the remote unit  100 , such as the temperature of the cooking item  5 ). The connection drop notification feature may check or test the connection at predetermined set time intervals after a connection has been established, such as every 30 seconds, minute, 2.5 minutes, 5 minutes, or any other time interval. In other embodiments, the connection drop notification feature may be initiated when the application detects a drop in the amount of received data that is beyond a predetermined data set point or a set point that is calculated by the application based on the average amount of data received over a certain time frame after the “connection” was initially established. In some embodiments, the connection drop notification includes a connection monitor that can be accessed by the user or is continuously displayed on the interface  300 , which evaluates and displays the strength and/or quality of the connection. The connection monitor may thereby allow a user to determine which locations of the control unit  200 , in respect to the location of the remote unit  100 , may be more or less likely prone to a connection failure. 
     In some embodiments, the application includes an event log feature that saves the data received from the remote unit  100  before a connection is lost or dropped. For example, the event log feature may save and display the estimated “finish” time and the amount of time between the current time and the estimated “finish” time (as explained in further detail below), and alert the user via the interface  300  before (e.g., approximately five minutes before) the estimated “finish” time and at the estimated “finish” time. Thereby, the event log feature prevents against a failed connection from completely disabling the alert feature of the control unit  300 /program (to ensure that the user does not mistakenly overcook the cooking item  5 ) by providing an alert based on the estimated “finish” time. 
     As shown in  FIGS. 8A-11 , the program displayed on the interface  300  of the control unit  200  allows the user to view the data received from the remote unit  100  and enter and view further information about the cooking process. The primary “home” screen of the program may only be available to the user when a connection with the remote unit  100  is established. However, in other embodiments the “home” screen will be available to the user regardless of the connection status, so that the user can setup the program before cooking has even begun.  FIGS. 8A-11  illustrate an exemplary “home” screen or main menus. The “home” screen may be arranged such that a menu bar  302  (e.g., a series of links or buttons) is displayed on a portion of the interface  300 . In some embodiments, the menu bar  302  is always displayed on the interface  300  (e.g., across an upper portion of the interface  300 ). In such an arrangement, the menu bar  302  provides several tabs, buttons, or links (e.g., icons and/or text) that are accessible to the user regardless of what is being displayed on the interface  300  (while the application is running). This arrangement provides quick and easy navigation through the application. The menu bar  302  may contain several tabs that reflect different categories of information that can be viewed by selecting the tabs. The information relating to each tabbed category may be viewed in the portion  304  of the interface  300  that is not taken up by the menu bar  302 . In the illustrated embodiment, the menu bar  302  is displayed across the top portion of the interface  300  and the detailed information section  304  is displayed below the menu bar  302  in the remaining available portion of the interface  300 . 
     As shown in the illustrated embodiment, the tabbed categories of information on the menu bar  302  may include stats  306  relating to the cooking item  5  and cooking process, tips  308 , recipes  310 , and a browser  312 . However, these categories are only exemplary, and any other categories that are known, or that later become known, may equally be employed. For example, other categories relating to the cooking item  5  (e.g., a meat), method (e.g., barbeque, stove, grill, etc.), style (e.g., Cajun), equipment (e.g., coal burning barbeque), technique (e.g., rotisserie), occasion (e.g., a particular holiday), location (e.g., a location that carries a particular food connotation or style), safety (e.g., how to properly prepare or handle a certain cooking item  5 ), menu (e.g., shopping list associated with a particular menu), audience (e.g., children), etc. 
       FIGS. 8A-8C  illustrate exemplary detailed information sections  304  of the stats category  306 . The exemplary detailed information sections  304  of the stats category  306  include several types of information that a user would find helpful or informative during a cooking process. The stats category  306  of the illustrated embodiment includes information about the cooking item&#39;s profile  314 , current status  316 , cooking time  318 , and temperature  320 . However, these types of information are only exemplary, and any other type of information about the cooking item  5  or the cooking process that are known, or that later become known, may equally be employed. The types of information may be delineated from one another and displayed on the interface  300  by text and/or graphics so that a user can quickly and accurately view and become aware of the different types of information. 
     The cooking item&#39;s profile  314  may include (and display) information relating to the actual cooking item  5 . For example, the cooking item&#39;s profile  314  can include the type of cooking item  5  (e.g., a particular type of meat, poultry, fish, vegetable, fruit, etc.), information about the actual cooking item  5  (e.g., the specific cut of the meat, poultry part, fish, vegetable, fruit, etc.), and information about the physical attributes of the cooking item  5  (e.g., thickness, weight, length, volume, area, etc.). These types or categories of information are exemplary, and any other type of information that may be beneficial in determining how the cooking item  5  should be prepared (e.g., heated) may equally be employed. The cooking item&#39;s profile  314  is particularly advantageous because it can be used to determine the specific ultimate temperature that the cooking item  5  must reach to be safe to eat (e.g., the temperature at which harmful bacteria have been destroyed) and when the cooking item  5  is prepared to a particular user&#39;s taste (e.g., the graduation of the cooking amount, such as rare, medium, well-done, etc.). For example, some embodiments use data (e.g., an internal temperature cooking chart or table) that is either provided by the application (e.g., saved in the memory of the control unit  200 ) or accessed by the program (e.g., via the Internet) regarding the USDA&#39;s or other suggested correct (cooked) temperatures for all possible cooking graduations of all possible cooking item profiles  314 . In some such embodiments, the application can parse the data to match the correct USDA temperature (e.g., internal temperature) with the cooking item&#39;s profile  314 . As an example, if a cooking item&#39;s profile matches that of the cooking item&#39;s profile  314  shown in  FIG. 8C  (i.e., beef, ¼ inch thick, top round steak) and the user indicates that they prefer the cooking item  5  be cooked to “medium,” the application may use the cooking item&#39;s profile  314  in comparison to the USDA data to determine the correct ultimate temperature of a ¼ inch thick, top round beef steak cooked to “medium.” 
     Another advantageous feature of the application and the cooking item&#39;s profile  314  (e.g., the desired ultimate temperature (e.g., internal temperature) of the cooking item  5 ) is that that the application can trigger the user interface  300  to alert the user when the actual, current internal temperature of the cooking item  5  has reached the user&#39;s desired ultimate internal temperature or cooking condition (e.g., a temperature corresponding to a particular cooking graduation). For example, the program may alert the user via the interface  300  (e.g., display a message on the interface  300 , vibrate, display blinking lights, play a sound(s), etc.) when the sensing portion  32  of the probe(s)  30  indicates that the current, internal temperature of the cooking item  5  has reached the user&#39;s desired ultimate internal temperature. In this manner, the remote unit  100 , control unit  200 , interface  300  and/or application prevent the user from over-cooking or under-cooking the cooking item  5 , but rather alerts the user when the cooking item  5  has been cooked to the user&#39;s liking (i.e., the cooking item&#39;s profile  314 ). As another example, and as explained in further detail in the “current status  316 ” section below, the application also may trigger the user interface  300  to alert the user that the internal temperature of the cooking item  5  will be reaching the user&#39;s desired internal temperature in a set time period (e.g., the user&#39;s desired ultimate temperature will be reached in about five minutes). 
     The cooking item&#39;s profile  314  may be input by the user via the interface  300  into the program at the “home” or other screen (as shown in  FIGS. 8A-11 ), or may be input prior to loading of such a screen. In some embodiments, when the program is initially loaded (i.e., accessed), the program may default to a series of questions or prompts that ask the user about the item they are cooking with the remote unit  100  and control unit  200 . These prompts can correspond to the categories of the cooking item&#39;s profile  314  described above, such as the type of cooking item  5 , the specific cooking item  5 , the physical attributes of the item, and the preferred cooking graduation (e.g., rare, medium, well-done, etc.). In some such embodiments, the user can select from a preloaded or accessed menu (e.g., a drop-down menu) that includes potential appropriate characteristics to facilitate the user&#39;s selection of the particular cooking item  5  characteristic that corresponds to the cooking item  5  they wish to prepare. In other embodiments, a keyboard (which may be a virtual touch-screen keyboard) or other input means associated with the interface  300  may be used to input the characteristic. In some embodiments, the user may input the detailed information relating to the cooking item&#39;s profile  314  at the “home” screen of the stats tab  306 . For example, the user may select (e.g., touch or otherwise select) the cooking item&#39;s profile  314  section of the interface  300  to “open up” or otherwise access a menu or other input screen so that the user can enter the particular cooking item&#39;s profile. The section of the interface  300  corresponding to the cooking item&#39;s profile  314  may display all or some of the characteristics of the cooking item  5  that the user inputted. For example, as shown in  FIG. 8C , the cooking item&#39;s profile  314  of the illustrated embodiment displays the type of cooking item  5  (i.e., beef), a physical attribute of the cooking item  5  (i.e., ¼ inch thick), and information about the actual cooking item  5  (i.e., top round steak). 
     In some embodiments, the user is able to input the specific temperature to which they wish to heat the cooking item  5 , instead of, or in addition to, the cooking item&#39;s profile  314 . For example, if the user knows the temperature that they would like their cooking item  5  to reach, the user would not need to enter the cooking item&#39;s profile  314  to determine such temperature. In some embodiments, the application and interface  300  would also allow the user to change the cooking item&#39;s profile  314  (e.g., the ultimate internal temperature of the cooking item  5 ) during cooking (e.g., a change from rare to medium). In some such embodiments, the program may allow the user to simply adjust the desired internal temperature of the cooking item  5 , such as by increasing or decreasing the temperature degree-by-degree or degree interval (e.g., by entering a new temperature or by selecting a button, link, icon, or the like on the interface  300  to increase or decrease the ultimate internal temperature). As explained above, if the ultimate temperature is changed (or even initially set) at the remote unit  100 , the remote unit  100  may transmit the desired ultimate temperature to the control unit  200  and the program would automatically be updated with the adjusted desired ultimate temperature. 
     The cooking item&#39;s temperature  320  displayed on the interface  300  may include information relating to the current temperature (e.g., interior) of the cooking item  5 . As described above, the sensing portion  32  of the probe(s)  30  can be used to measure the actual, current temperature (e.g., internal) of the cooking item  5 , and the remote unit  100  used to transmit the temperature data to the control unit  200 . As discussed above, the remote unit  100  may transmit the actual, current temperature reading of the cooking item  5  at intervals, e.g., about every five seconds. However, any other time interval may equally be employed. Similarly, as discussed above, the control unit  200  and/or application may request a temperature reading from the remote unit  100  at set time intervals and/or by a specific command or request by the user that is in addition to, or instead of, the remote unit  100  automatically sending the temperature reading at set time intervals. The cooking item&#39;s temperature  320  may also display the temperature trend on the cooking item  5 , and/or the current temperature reading as compared to the user&#39;s desired ultimate temperature. See, e.g., cooking item&#39;s temperature  320  of  FIG. 8C . 
     As also shown in  FIG. 8C , the cooking item&#39;s current status  316  on the interface  300  may indicate the current cooking graduation (e.g., rare, medium, well-done, etc.) of the cooking item  5 . In some embodiments, the application may determine the current cooking graduation in substantially the same ways as the correct ultimate cooking temperature is determined, except that the application uses the current temperature and at least some of the cooking item&#39;s profile  314  in comparison to the cooking graduation data (e.g., USDA graduated cooking data) to determine the current, actual cooking graduation of the cooking item (according to the data). In some embodiments, the cooking item&#39;s current status  316  may also calculate and display an estimated time frame of when the cooking item  5  will reach the desired cooking graduation, as well as other cooking graduations. In some such embodiments, the time frame estimates for the yet-to-be-achieved cooking graduations may be calculated by using prior actual temperature readings and the desired temperature (which was either entered by the user or determined from the cooking item&#39;s profile  314  as explained above). For example, the application may calculate the number of degrees that prior temperature readings rose every two minutes during the cooking operation and extrapolate the duration of time it will take for the cooking item&#39;s temperature to read the desired, ultimate temperature (e.g., determine difference between the actual temperature and the desired temperature, the average temperature change per minute, and divide the temperature difference by the average temperature change per minute). However, any other method for estimating or extrapolating the time frame estimates for the yet to be achieved cooking graduations that are known, or that later become known, equally may be employed, as will be apparent by those skilled in the art. In some embodiments, when the estimated time frame of when the cooking item  5  will reach temperature (e.g., cooking graduation) reaches a certain predetermined or user selected time interval (e.g., five minutes), the program activates the interface  300  to alert the user that the cooking item  5  is almost fully cooked, according to the cooking item&#39;s profile  314 . 
     Similar to how the alert is triggered when the temperature of the cooking item  5  approaches or reaches the correct ultimate temperature determined by the cooking item&#39;s profile  314 , in some embodiments the application may trigger the interface  300  to alert the user when the temperature of the cooking item  5  surpasses the correct ultimate temperature (e.g., by a predetermined or user selected temperature difference, such as 15 degrees). In some embodiments, the application alerts the user when the temperature of the cooking item  5  falls below a certain temperature (e.g., a predetermined or user selected temperature). In some embodiments, the application alerts the user when the estimated time until the cooking item  5  reaches the ultimate correct temperature surpasses a certain time limit (e.g., a predetermined or user selected time limit, such as one hour). 
     The timer  318  on the interface  300  may include the current cooking time duration, the time that the cooking process began, and/or the estimated time at which the cooking process should be complete according to the cooking item&#39;s profile  314  (to achieve the desired cooking graduation). In some embodiments, the cooking duration is calculated by the program by recording the time at which the cooking process began, and subtracting the starting time as compared to the current time. In some such embodiments, the program may record, or is aware of, the times through the use of an internal clock that is present in by the control device  200  and/or accessed by the control device  200  or the program, such as via the Internet. In some embodiments, the elapsed time is calculated by recording the time at which the temperature started to increase above a predetermined level (e.g., above normal ambient temperatures) or when the user indicated that the cooking process began (such as in response to a prompt), and subtracting such time from the current time. In yet another embodiment, the elapsed time is calculated by initiating a timer when the cooking process began. The start time may similarly be determined or recorded. The estimated time at which the cooking process should be complete according to the cooking item&#39;s profile  314  may be calculated in a substantially similar manner as the time frames regarding the yet to be achieved cooking graduations, as discussed above with respect to the cooking item&#39;s current status  316 . 
     As shown in  FIGS. 8A and 8C , the interface  300  may include an additional probe option  322  that allows the user to use a second probe  30  with the remote unit  100 , as discussed above. In the illustrated embodiment, the additional probe option  322  prompts the user to connect and configure a second probe  30  and a second temperature location, e.g., a second cooking item  5  (such as inputting the second cooking item&#39;s profile  314 ). After the second probe  30  is successfully added to the remote unit  100 , and the second cooking item&#39;s profile  314  is entered into the program, the information about the second cooking item  5  is monitored and displayed on the detailed information section  304  in a substantially similar manner as the information regarding the first cooking item  5 , including calculating and displaying information about the second cooking item&#39;s profile  314 ′, current status  316 ′, timer  318 ′, and temperature  320 ′, as shown in  FIG. 8B . 
       FIGS. 9A-9D  illustrate exemplary detailed information sections  304  of the tips category  308 . The exemplary detailed information sections  304  of the tips category  308  include several types of tips that a user would find helpful or informative during a cooking process. It is noted that the menu bar  302  remains located at the top portion of the interface  300 , and the detailed information sections  304  is located beneath the menu bar  302 . However, in addition to the menu bar  302  and detailed information sections  304 , a quickstats bar  324  is positioned below the detailed information sections  304 . The quickstats bar  324  provides at least some of the detailed information section  304  of the stats category  306 , such as the information that a user would find most helpful or informative during a cooking process. In the illustrated embodiments, the quickstats bar  324  includes information about the current status  316  (e.g., the current cooking graduation), timer  318  (e.g., the elapsed cooking time), and the temperature  320  (e.g., the current temperature of the cooking item  5 ). 
     As shown in the exemplary illustrated embodiment of  FIGS. 9A and 9C , the detailed information sections  304  of the “home” page of the tips category  308  includes a featured tips section  326  and a tips categories section  328 . Each section includes links, buttons, or other means of allowing the user to access the section to either view a featured tip or view tips in certain categories. In some embodiments, the featured tips section  326  includes tips that are most commonly used/sought or that would likely be the most advantageous for a user. For example, the featured tips section  326  may include tips relating to the placement of the probe(s)  30  or how to cook a proper steak. The tips categories section  328  includes categories of tips that relate to food preparation, cooking, safety, TV or video, tools, or any other category that a user would find beneficial to the use of the device or cooking in general. In some embodiments, as shown in  FIG. 9B , when a user selects a tip category from the categories section  328 , the category label  330  and a series of tips  332  falling within that category are displayed in the detailed information sections  304 . 
     The individual tips displayed in the detailed information sections  304  (whether they are selected from the featured tips section  326  or the series of tips  332 ) may take on any format that is capable of relaying the tip to the user, such as video, picture, text, audio, or any other means. In this regard, the application may utilize the existing audio, video, etc. capabilities of the control unit  200 . In the illustrated embodiment shown in  FIG. 9D , the selected tip title  334 , a tip image or video  336 , and tip text  338  are all displayed in the detailed information sections  304  when a tip is selected by the user. In some embodiments, the tip title  334  is the title of the selected tip, the tip image or video  336  is an image or video displayed by the application/interface  300  that visually shows or explains the substance of the selected tip, and the tip text  338  is text that also explains the substance of the selected tip. The featured tips  326 , tip categories  328 , tips  304 , tip titles  334 , tip images/video  336 , and/or tip text  338 , any other section, or combinations thereof, may be provided by the control unit  200  (e.g., memory) or may be accessed or obtained by the control unit  200  (e.g., via the Internet). 
     Similar to the tips category  308 ,  FIGS. 10A-10C  illustrate exemplary detailed information sections  304  of the recipes category  310 . The exemplary detailed information sections  304  of the recipes category  310  include recipes that a user can utilize, such as recipes that lend themselves for use with the remote unit  100  and control unit  200 . It is noted that the menu bar  302  remains located at the top portion of the interface  300 , the detailed information section  304  is located beneath the menu bar  302 , and the quickstats bar  324  is positioned below the detailed information sections  304 . 
     As shown in the exemplary illustrated embodiment of  FIGS. 10A-10C , the detailed information sections  304  of the “home” page of the recipes category  310  includes a featured recipes section  340  and a recipe categories section  342 . Each section includes links, buttons, or other means of allowing the user to access the section to either view a featured recipe or view recipes in certain categories. In some embodiments, the featured recipes section  340  includes recipes that are most commonly used/sought or that would likely be the most advantageous for a user. For example, the featured recipe section  340  may include recipes relating to the time of year, location of the user, etc. This information may be input by the user, or in alternative embodiments where the control unit  200  has such capabilities, e.g., a calendar functionality or GPS functionality, supplied automatically by the control unit. The recipe categories section  340  includes categories of recipes, such as recipes that share common ingredients, cooking techniques, ethnicity, health benefits, etc. In some embodiments, as shown in  FIG. 10B , when a user selects a recipe category from the categories section  342 , a recipe category label  344  and a series of titles of recipes  346  falling within that category are displayed in the detailed information section  304 . 
     The individual recipes displayed in the detailed information section  304  (whether they are selected from the featured recipe section  340  or the series of recipes  346 ) may take on any format that is capable of relaying the recipe to the user, such as video, picture, text, audio, or any other means. In the illustrated embodiment shown in  FIG. 10C , the selected recipe title  348 , a recipe image or video  350 , and recipe text  352  are all displayed in the detailed information sections  304  when a recipe is selected by the user. In some embodiments, the recipe title  348  is the title of the selected recipe, the recipe image or video  350  is an image or video displayed by the application/interface  300  that visually shows or explains the substance of the selected recipe, and the recipe text  352  is text that also explains the substance of the selected recipe. The featured recipe  340 , recipe categories  342 , recipes  346 , recipe titles  348 , recipe images/video  350  and/or recipe text  352 , any other section, or combinations thereof, may be provided by the control unit  200  or may be accessed or obtained by the control unit  200  (e.g., via the Internet). In some embodiments, the provided recipes may include or generate a shopping list that includes all of the items that would be needed to prepare the meal. In one such embodiment, the program/control unit  200  generates a shopping list through user input, such as by the combination of recipes or changes to selected recipes. 
     Similar to the tips category  308  and the recipe category  310 ,  FIG. 11  illustrates exemplary detailed information section  304  of the browser category  312 . It is noted that the menu bar  302  remains located at the top portion of the interface  300 , the detailed information section  304  is located beneath the menu bar  302 , and the quickstats bar  324  is positioned below the detailed information sections  304 . As shown in the exemplary illustrated embodiment of  FIG. 11 , the detailed information sections  304  of the “home” page of the browser category  312  includes an address section  354  and a browser content section  356 . The address section  354  is configured to allow the user to enter an Internet address and navigate between web pages, such as through links or buttons (e.g., back/forward icons, favorites icon, refresh icon, homepage icon, etc.). When the browser category  312  is accessed by the user, a predetermined homepage may be displayed in the browser content section  356 . Similarly, when the user enters a web address into the address section  354  and directs the control unit  200  to navigate to the address, the web page at the address may be displayed in the browser content section  356 . The browser category  312  may be particular advantageous because it allows the user to use the Internet while still monitoring the status of the cooking process through the quickstats bar  324  below the browser content section  356 , i.e., without exiting the application. 
     Those skilled in the art should recognize that functionality of the control unit  200  may also be present in the remote unit  100 . This applies to any or all of the functionality of the control unit  200  as desired. By way of example only, the remote unit  100  may provide the user with an indication that the food  5  has reached the desired temperature or cooking status. As with the control unit  200 , this may be a visual indication, e.g., a message or flashing indicator, an audio indication, e.g., a sound or alarm, a tactile indication, e.g., vibration, or other indication. In this manner, if the user is in the vicinity of the remote unit  100 , or not in the vicinity of the control unit  200 , the user can be notified of the cooking status. The remote unit  100  may determine the desired cooking status independently of the control unit  200 , such as, for example, by determining that the sensed temperature has reached the temperature set on the device. In such embodiments, the remote unit  100  may be used without the control unit  200 . Alternatively, the control unit  200  may communicate that the desired temperature or cooking status has been reached to the remote unit  100 , whereby the remote unit  100  provides the indication to the user. Those skilled in the art will understand how to provide the remote unit  100  with any desired functionality of the control unit  200 . 
     As may be recognized by those of ordinary skill in the pertinent art based on the teachings herein, numerous changes and modifications may be made to the above-described and other embodiments of the present disclosure without departing from the spirit of the invention as defined in the claims. For example, though the embodiments described above relate to the cooking of food, the invention may be utilized to monitor the temperatures of other items and materials. Accordingly, this detailed description of embodiments is to be taken in an illustrative, as opposed to a limiting sense.