Patent ID: 8609168

Claim:
A food cooking process control method, wherein the food is arranged in a cooking heat energy supply enclosure, supported on a reference surface or on a cooking surface, inserting a temperature detection device into said food, the method comprising: determining the thickness of the food and positioning, based on said thickness, at least one temperature detection device inside said food in a detection zone to a pre-determined insertion depth and/or at a distance from a surface through which the food absorbs cooking heat energy, by means of the aid of positioning means; obtaining during cooking a temperature TC in said detection zone by means of said temperature detection device at various times of the cooking process; processing during cooking the data of said temperature TC and the data of the temperature of one or more surfaces through which the food receives the cooking heat energy or of a detected temperature in a zone close to said cooking heat energy receiving surface TP, and estimating, for each of said times of the cooking process, a temperature gradient between the zone through which it receives the cooking heat energy and the center of the food; and stopping the heat energy supply when the mentioned TC plus the thermal inertia allow reaching a desired final equilibrium food temperature, result of the homogenization of said temperature gradient between the zone or zones through which the food receives the cooking heat energy and the center of the food, as a consequence of the heat energy accumulated in the food and provided by said gradient.