Convection automated logic oven control

We describe a patented automated cooking process called Convection AutoLogic (CAL). The beauty of our technology is that it requires no extra hardware for the existing oven system. We use the existing temperature probe, whether it is an RTD, thermocouple, or thermistor. This means that the manufacturer does not have to be burdened with extra costs associated with automated cooking in comparison to standard ovens. The only change to the oven is the program in the central processing unit (CPU) on the board. As for its operation, when the user places the food into the oven, he or she is required to select a category (e.g., beef, poultry, or casseroles) and then simply press the start button. The CAL program then begins its cooking program. It first looks at the ambient oven temperature to see if it is a cold, warm, or hot start. CAL stores this data and then begins to look at the food's thermal footprint. After CAL has properly detected this thermal footprint, it can calculate the time and temperature at which the food needs to be cooked. CAL then sets up these factors for the cooking stage of the program and, when the food has finished cooking, the oven is turned off automatically. The total time for this entire process is the same as the standard cooking time the user would normally set. The CAL program can also compensate for varying line voltages and detect when the oven door is opened. With all of these varying factors being monitored, CAL can produce a perfectly cooked item with minimal user input.