U.S. patent application number 11/435059 was filed with the patent office on 2006-11-23 for method and system for calculating and integrating cooking times into meal planning and preparation.
This patent application is currently assigned to Schedeler & Company, LLC. Invention is credited to Dean Pfutzenreuter, Terry Lynn Schedeler.
Application Number | 20060260601 11/435059 |
Document ID | / |
Family ID | 37447169 |
Filed Date | 2006-11-23 |
United States Patent
Application |
20060260601 |
Kind Code |
A1 |
Schedeler; Terry Lynn ; et
al. |
November 23, 2006 |
Method and system for calculating and integrating cooking times
into meal planning and preparation
Abstract
A method and system for calculating grilling timelines and
parameters for specific items to be cooked on a grill includes
presenting to a user an input screen and means for inputting
grilling planning assumptions. Information about items to be
grilled includes default grilling time, doneness factor, thickness
factor, cut of meat factor and refrigerator factor as normalized
values. A grilling timeline is calculated running the information
through a summing function to result in a calculated grilling time
per side value which is then output and displayed to the user.
Inventors: |
Schedeler; Terry Lynn;
(Raleigh, NC) ; Pfutzenreuter; Dean; (Sunnydale,
CA) |
Correspondence
Address: |
DANIELS DANIELS & VERDONIK, P.A.
SUITE 200 GENERATION PLAZA
1822 N.C. HIGHWAY 54 EAST
DURHAM
NC
27713
US
|
Assignee: |
Schedeler & Company,
LLC
Raleigh
NC
|
Family ID: |
37447169 |
Appl. No.: |
11/435059 |
Filed: |
May 16, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60682658 |
May 19, 2005 |
|
|
|
Current U.S.
Class: |
126/30 |
Current CPC
Class: |
F24C 7/082 20130101 |
Class at
Publication: |
126/030 |
International
Class: |
F24B 3/00 20060101
F24B003/00 |
Claims
1. A method of calculating grilling times and parameters for
specific items to be cooked on a grill, comprising: presenting a
user an input screen and means for inputting grilling planning
assumptions; inputting information about items to be grilled,
including at least default grilling times, doneness factor,
thickness factor, cut of meat factor and refrigerator factor as
normalized values; calculating a grilling timeline by inputting
said information as normalized values into a summing function to
result in a calculated grilling time per side value; and outputting
said calculated grilling time per side value to the user.
2. The method of claim 1, wherein said information further
comprises a grill type factor, +grill covered factor, grill
calibration factor, fire factor and outside temperature factor.
3. The method of claim 1, wherein said running function further
adds a grill preparation time to said resulting calculated grilling
time per side value.
4. The method of claim 1, wherein said input screen is located at a
user device, and said information is transmitted to a central
processor wherein said grilling time is determined, with the
calculated grilling times per side value being transmitted back to
the user input screen.
5. The method of claim 4, wherein said grilling time per side
transmitted to the user further comprises transmitting a grilling
timeline in a countdown mode wherein event times are indicated at
specific intervals for the user to take specific action when
conducting grilling.
6. The method of claim 1, wherein said cut of meat factor is
indicative of different types of meat including at least pork,
beef, fish and fowl.
7. The method of claim 1, wherein said input of grilling planning
assumptions is conducted at a personal device connected to a
server, and wherein said server calculates the grilling timeline
from information received from the personal device.
8. The method of claim 7, wherein the personal device in a personal
computer and the connection to the server is at least one of
through a wired network and window.
9. The method of claim 7, wherein the personal device is a PDA.
10. The method of claim 7, wherein the personal device is a
cellular telephone programmed to input said assumptions and to
receive the grilling timeline.
11. A system for calculating grilling times and parameters for
specific items to be cooked on a grill comprising: a user input
screen for allowing a user to input grilling planning assumptions
through said screen; input means for inputting through said screen
information about items to be grilled, including at least default
grilling time, doneness factor, thickness factor, cut of meat
factor and refrigerator factor as normalized values; processing
means programmed for having said information input thereto and for
calculating a grilling timeline from said information as normalized
values through a summing function to result in a calculated
grilling time per side value; and means for providing an output to
a user indicative of a calculated grilling time per side value.
12. The system of claim 11, wherein said input means is configured
for inputting and said processing means is programmed for
calculating said grilling timeline based on said information, and
said information further comprising a grill type factor, grill
covered factor, grill calibration factor, fire factor and outside
temperature factor.
13. The system of claim 11, wherein said input screen is located at
a user device, and said user device is connected for having said
information transmitted to a central processor wherein said
grilling timeline is determined, and for having the calculated
grilling time per side value transmitted back to the user input
screen.
14. The system of claim 11, wherein said summing function further
adds a grill preparation time to said resulting calculated grilling
time per side value.
15. The system of claim 13, wherein said processing means is
further programmed for transmitting back to the user a grilling
timeline in a countdown mode wherein event times are indicated at
specific intervals for the user to take specific action when
conducting grilling.
16. The system of claim 11, further programmed for processing said
cut of meat factor as indicative of different types of meat
including at least one of pork, beef, fish and fowl.
17. The system of claim 11, wherein said user input screen and
input means are part of a personal device connected to a server,
for having said server calculate the grilling times from
information received from the personal device.
18. The system of claim 17, wherein the personal device is a
personal computer and the connection to the server is at least one
of through a wired connection and wireless.
19. The system of claim 17, wherein the personal device is a
PDA.
20. The system of claim 17, wherein the personal device is a
cellular telephone programmed to input said assumptions and to
receive the grilling timeline.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is related to and claims priority to
provisional application Ser. No. 60/652,208 filed May 19, 2005 to
which priority is claimed, and the disclosure of which is
specifically incorporated by reference herein.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] This invention relates to a method and system for
calculating grilling times for specific items to be grilled. More
specifically, the invention relates to a method and system for
determining and providing complete instructions and timelines
allowing integration of grilling events into meal planning and
preparation related to a cookout as a whole.
[0004] 2. Discussions of Background Art
[0005] According to the latest statistics compiled by the Hearth,
Patio & Barbecue Association (2001), 3 out of 4, or 76%, of US
households own a barbecue grill. 66,200,000 individuals have
barbecued in the past year (*). The typical grill owner owns 1.4
grills. Although men are more likely (66%) than women to be the
household member who barbecues, women are more apt to decide when
and what foods to be barbecued. 58% of grills are used all year
round. The Fourth of July is by far the most popular holiday for
barbecuing, with 3 out of 4 (76%) grill owners barbecuing, followed
by Memorial Day (58%) and Labor Day (51%). Hamburgers, steak, hot
dogs, and chicken breast are the most frequently barbecued food
items. (*) American Demographics, May 2000. All other information
from Barbecue Industry Association 2001 Barbecue Lifestyle Usage
& Attitude Study or HPBA Barbecue Industry Statistics.
[0006] Recognized cooking expert, Shirley O. Corriher in her book
CookWise (p. 396) writes, "There are many variables in
grilling--the temperature of the coals, whether the meat is
directly over the coals or to the side, and so on--and there can be
considerable differences in oven broilers. Only trial and error and
experience will give you the expertise to get the steak on your
grill or under your broiler exactly as you want it."
[0007] A magazine ad headline for the Weber Performer Grill
proclaims, "This summer, men will spend over two billion hours
grilling. And approximately one billion hours making excuses for
the results."
[0008] Many experts (government entities, trade associations,
publishers of recipes and cookbooks, etc.) offer general grilling
guidelines for particular cuts of meat, thickness and doneness such
as "4-5 minutes per side for medium rare." However they leave it to
the backyard chef to make any necessary adjustments required
because of factors such as the type of grill (charcoal or gas),
whether it is covered or uncovered, the type and temperature of the
fire, weather conditions, the density of the cuts of meat being
grilled, doneness preferences other than medium rare, and the
like.
[0009] As a consequence, the average backyard chef is pretty much
left on their own, typically resorting to inexact techniques such
as moving items to different temperature zones on the grill, taking
some items off of the grill prematurely in order to allow other
items to cook longer, etc., often with undesirable, unpredictable
and inconsistent results.
[0010] Devices such as quick-read thermometers and timers can prove
effective when there is only one item to grill, or when all items
are virtually identical in their cooking characteristics.
[0011] But a remarkably few variables, such as differences in the
thickness of individual steaks, differences in the desired
doneness, weather conditions or cooking temperature, can invoke the
conventional trial and error tactics, and traditional excuses for
the results described above.
[0012] The present invention allows backyard chefs to achieve the
desired cooking result for a multitude of grilled items,
independent of the griller's type of grill or grills, their
grilling location, previous grilling skill, experience or
expertise. Further, the invention enhances meal planning and
preparation by allowing the user to store relevant details about
their grill, as well as frequently grilled items for future
use.
BRIEF SUMMARY OF THE INVENTION
[0013] Even though cooking out is a favorite past time for many, it
offers a number of inherent risks. Many a cookout has been dampened
by steaks, hamburgers and other foods that were undercooked,
overcooked, not served at the desired doneness or arrived at the
dinner table cold or out of sequence with the other items on the
menu. There can also be significant financial risk, as it is not
uncommon for the cost of meat for a reasonably sized cookout to
cost $50-$100.
[0014] Cookouts, by their very nature, tend to be social events. A
gathering of friends, family, business associates and the like,
whether like it or not, the backyard chef is held accountable for
much of the success of this social experience. While some cookouts
are highly structured events (for example, dinner at 6 PM), others
are triggered by the instruction to start the grill (and frequently
followed by the question "How soon until we can eat?").
[0015] Over time some backyard chefs may learn the cooking
characteristics of their grill, mostly by trial and error, and by
potentially costly experiments with various types of foods. But for
others, items are placed on the grill with little more than the
best of intentions and hope for a successful outcome.
[0016] The current invention provides backyard chefs, regardless of
their type of grill, outdoor grilling experience and proficiency,
with a method and system for calculating grilling times for the
specific items to be grilled, along with complete instructions and
timelines for integrating these grilling events into the meal
planning and preparation for the cookout event as a whole.
[0017] Thus, in one aspect the invention relates to a method of
calculating grilling times and parameters for specific items to be
cooked on a grill. The method involves presenting to a user an
input screen and means for inputting grilling planning assumptions
such as a screen pen, etc., as will be readily apparent to those of
ordinary skill in the art. Information is input about items to be
grilled including at least a default grilling time, doneness
factor, thickness factor, cut of meat factor and refrigerator
factor as normalized values.
[0018] For specifics about the different factors reference is made
to the detailed disclosure herein and in particular when made with
reference to the specific function described making reference to
the various factors.
[0019] The grilling time is calculated by inputting the information
as normalized values into a summing function to result in a
calculated grilling time per side value. The calculated grilling
time per side value is then output to the user.
[0020] In another aspect, the invention relates to a system for
calculating grilling times and parameters for specific items to be
cooked on a grill. A user input screen serves to allow a user to
input grilling planning assumptions through the screen. Input means
such as a pen, mouse, etc., serves to input through the screen or
similar or equivalent hardware/software information about items to
be grilled, including at least the default grilling time, doneness
factor, thickness factor, cut of meat factor and refrigerator
factor as normalized values. Processing means such as a computer
with a CPU, e.g., a server, is programmed for having the
information input thereto and for calculating a grilling timeline
from the information as normalized values through a summing
function to result in a calculated grilling time per side value.
Means such as a printer or display or the like is provided for
providing an output to a user indicative of a calculated grilling
time per side.
[0021] In another aspect, both as to system and method, the
information further comprises a grill type factor, grill cover
factor, grill calibration factor, fire factor, and outside
temperature factor. A summing function further adds a base grill
preparation time to the resulting calculated grilling time per side
value.
[0022] In a specific aspect the input screen is located at a user
device and the information is transmitted to a central processor
where the grilling timeline is determined with the calculated
grilling time per side value being transmitted back to the user
screen. A grilling time per side, in a preferred aspect, includes a
grilling timeline in a countdown mode wherein event times are
indicated at specific intervals for a user to take specific actions
when conducting grilling. In a yet more specific aspect, the cut of
meat factor is indicative of different types of meat including at
least one of pork, beef, fish and fowl.
[0023] Yet still further, the input of grilling planning
assumptions is conducted at a personal device connected to a
server, where the server calculates the grilling timeline from
information received from the personal device. The personal device
may be a personal computer and the connection to the server may be
a least one of through a wired network and wireless. Alternatively,
the personal device is a PDA. In a yet still further alternative
aspect, the personal device is a cellular telephone programmed to
input the assumptions and to receive the grilling timeline and
display it.
BRIEF DESCRIPTION OF THE VARIOUS VIEWS OF DRAWING
[0024] FIGS. 1-3 provide an overview of the web browser user
interface and the primary functionality of the system.
[0025] FIGS. 4-5 show some of the adaptive features of the user
experience and how individual items are added to the grilling
list.
[0026] FIGS. 6-10 show additional features of the adaptive user
experience and how multiple items are added to the grilling
list.
[0027] FIGS. 11-13 show additional features of the adaptive user
experience and entering grilling items based on the type of food to
be grilled.
[0028] FIG. 14 shows how the system has the capability to
conditionally deliver warnings and relevant context-sensitive
functionality.
[0029] FIGS. 15-16 show how a group of identical items are added to
the grilling list, and how the group is treated on the resulting
grilling timeline.
[0030] FIGS. 17-23 show how grilling lists can be quickly created
from list of favorite stored cookouts and individually stored
grilling items.
[0031] FIGS. 24-25 show individual screen elements for the What's
Grilling tab and Grilling Timeline tab, respectively.
[0032] FIG. 26 shows the dynamic addition of the Fridge Factor.
[0033] FIG. 27 provides a table of the Grilling Timeline Factors,
including a description, default value and abbreviation for each
factor.
[0034] FIG. 28 illustrates the database table settings that
determine the various grilling factor values that are used by the
cookout calculator.
[0035] FIG. 29 illustrates an exemplary process flow of the
system.
[0036] FIG. 30 provides an exemplary system diagram.
DETAILED DESCRIPTION OF THE INVENTION
[0037] The current invention can deliver the services it provides
through a variety of devices, including by not limited to, an
Internet web browser, a PDA (personal digital assistant) a text
message or graphically enabled cell phone and a conventional
printer. The current embodiment will describe the system in the
context of the backyard chef accessing the system via an Internet
connection and web browser, then outputting the resulting timeline
and cooking instructions to a printer.
System Description
[0038] In the preferred embodiment, the system utilizes input from
the user, data from external sources and a proprietary cookout
calculation algorithm to create a cookout. This cookout is
comprised of 1) the cookout time, 2) information about the user's
grill, 3) weather conditions at grilling time, 4) a detailed list
of items to be grilled and 5) a timeline calculated by the system
that includes specific grilling instructions for the cookout which
the user can then print. In addition, in a preferred embodiment,
the system stores information such as the user's location, grill
dimensions and grill preparation time, and the user may name and
store grilled items or entire cookouts to recall for future use,
significantly increasing the convenience of creating new
cookouts.
System Diagram
[0039] A general diagram of an exemplary system of the invention is
provided as FIG. 30. Users can connect to the system via the
Internet 506 or other network, wired or wireless, using, for
example, a personal computer 508 and a standard web browser. The
system resides on a standard server 502, and is connected to a
standard database 504. This server 502 serves up the web pages
requested by the user, stores and retrieves information from the
database and performs the calculations requested by the system.
Outputs from the system include, but are not limited to, cookout
printouts that can be directed to any printer accessible to the
user, and also the potential to download and run the cookout
timelines in real time on other devices 510 such as personal
digital assistants (PDAs), cell phones, programmable timers,
wireless devices and the like.
Process Flow
[0040] The system is designed to guide the user through a five-step
process flow 402 as illustrated in FIG. 29. At the start 404, the
user is presented with the input screen 406. The user inputs the
planning assumptions for the cookout 408, such as the date, cookout
time, weather, the grill to be used, fire settings, grill
preparation time and the like.
[0041] Next, the user inputs information about the items to be
grilled 410, including the type of meat, quantity, cut of meat,
thickness, desired doneness, and optionally, a name/description and
preferences/notes for each grilling item entry.
[0042] From the planning assumptions and grilling items input by
the user, the system then calculates the grilling timeline for the
cookout 412, taking into consideration all of the inputs, factors
and preferences specified by the user.
[0043] The system then generates a 414 printout or displays through
various available means an output that contains all of the planning
assumptions and grilling instructions for the cookout, which the
user can then print or otherwise use.
User Experience
User Interface Overview
[0044] FIG. 1 provides an overview of the web browser user
interface, which is designed to create a user experience where the
system adapts to the user in real time, retaining the context of
the user's activities while providing visual feedback, relevant
instructions, reminders and appropriate warnings. In the process,
the user creates a list of the items to be grilled, which is
displayed as the Grilling List. The user is then prompted to have
the system calculate and display the grilling timeline for the
items in the grilling list.
[0045] The user interface is comprised of five primary components,
each of which will be described briefly here.
[0046] Heads-up display 104--This area of the user interface allows
the user to enter and view basic information about the cookout such
as a name for the cookout, the date and time of the cookout,
information about the user's grill and weather conditions. The
user's grill is displayed graphically, to scale, and items added to
the grilling list below also appear on the grill, visually
representing the relative size, shape and color of the item to be
grilled.
[0047] The user will have the capability to drag and drop items to
a desired location on the grill. Similarly, if an item on the grill
is selected, it will display in the Grilling item workspace 116
where it can be modified or removed from the grilling list.
[0048] Relevant information, such as the grill type, dimensions,
fire preparation time and location of the user (ZIP Code) can be
stored by the system for future use.
[0049] Context-sensitive status line 108--The context-sensitive
status line monitors the entries made by the user, and provides 1)
initial and continuing instructions for building the grilling list
and creating the grilling timeline, 2) prompts to complete the
needed information for incomplete items on the grilling list and 3)
instructions for recalculating the grilling timeline.
[0050] Tab controls 112--The tab controls are activated once the
user has created a grilling list and grilling timeline, allowing
the user to toggle between the grilling list and grilling timeline
to easily make any necessary adjustments to the cookout.
[0051] Grilling item workspace 116--When the user selects the type
of meat to be grilled from the Let's Grill drop down menu (i.e.
beef, pork, chicken, etc.), the system adapts automatically, and
the appropriate input fields and controls are displayed in the
grilling item workspace. In the example shown, selecting beef from
the Let's Grill menu dynamically displays data entry fields and
controls for quantity, cut of meat, thickness, and desired
doneness. In addition, the user is given the option to enter a name
or description as well as preferences or notes for the grilling
item.
[0052] When the Add to List button is clicked, the item is 1)
placed on the grill in the Heads-up display 104, and 2) added to
the Grilling list 120.
[0053] The user has the flexibility to add items in the Grilling
item workspace 116 in any manner desired, for example multiple
steaks of the same type but with varied thickness or desired
doneness. The system will add the items to the Heads-up display 104
and the Grilling list 120, designating the needed information that
will be required before the grilling timeline can be created.
Examples of various Grilling item workspace 116 entry techniques
will be presented subsequently.
[0054] Individual Grilling item workspace 116 entries can be stored
in a Favorites list for future use.
[0055] Grilling list 120--The grilling list displays the details
for all items to be grilled during this cookout. If an individual
item on the Grilling list 120 is selected, it will display in the
Grilling item workspace 116 where it can be modified or removed
from the grilling list.
[0056] The grilling list can be saved in progress, and stored in a
Favorites list for future use.
[0057] When the grilling list is complete, the user creates the
grilling timeline by clicking the Create Timeline button.
[0058] FIG. 2 illustrates the result of the user clicking the
Create Timeline button, which causes the system to 1) utilize the
data collected by Heads-up display 104 and Grilling list 120 to 2)
calculate the timing of cooking events and display the results via
a series of user selectable timers on the Grilling timeline 204,
along with specific grilling instructions. Tab controls 112
indicate that the focus of the lower portion of the screen has
changed to the Grilling Timeline tab.
[0059] Grilling timeline 204--The primary purpose of the Grilling
timeline 204 is to display explicit instructions (Events) and the
specific times at which all items on the Grilling list 120 will be
put on the grill and turned so that all items can be taken off the
grill at the same time, with each item cooked to the desired
specification (rare, medium, medium rare as shown in this
example).
[0060] The user has the option to choose from a series of
synchronized timers, each of which provides unique information in
the context of the cookout. For example, if the user has selected
in the Heads-up display 104 that the cookout will commence with
starting the grill at 12:30 PM, allowing for 20 minutes to prepare
the fire for grilling, the Approximate Time will reflect that
dinner will be served at about 1:01 PM. The Elapsed Grilling Time
(Stop Watch) provides instructions for the specific times during
this 11 minute cooking timeline that various items will be placed
on the grill and turned to achieve the desired results. The
Countdown to Next Event timer tells the backyard chef how much time
they have between respective events to perform other tasks, such as
offering guests a beverage of their choice. Similarly, the Grilling
Time Remaining provides a convenient way for the backyard chef to
fulfill the spousal request to "let me know when we're ten minutes
away from eating," perform other tasks and manage the entire
cookout with a standard countdown timer, if desired or
preferred.
[0061] If the user needs to make any adjustments to the Heads-up
display 104 elements, these can be performed and the user then
simply clicks the Recalculate button to update the grilling
timeline. In an alternative embodiment, the system can detect any
change that will require the timeline to be recalculated, and
perform the recalculation automatically. Similarly, if the user
needs to modify the grilling list in any way, the What's Grilling
tab can be selected, changes can be made, and the user simply
selects the Create Timeline button to repeat the process of
creating the revised grilling timeline.
[0062] When the backyard chef is satisfied with the grilling list
and grilling timeline, the user clicks the Print Cookout button to
obtain a printout of the entire cookout (see FIG. 3).
[0063] Clicking the Print Cookout button generates the printable
page shown in FIG. 3, which includes 1) the name of the cookout, 2)
the graphical representation of the items to be cooked on the grill
which can be moved to the desired location on the grill, 3) a
summary of the grilling event information, 4) the Grilling Timeline
and 5) the Cookout Notes. In an alternative embodiment, the system
will assign the cookout a unique reference number which appears on
the cookout printout. This cookout reference number can be used to
recreate the cookout for user support, training and similar
purposes.
Adaptive User Interface Features
[0064] As mentioned previously, the system adapts to the user in
real time, retaining the context of the user's activities while
providing visual feedback, relevant instructions, reminders and
appropriate warnings. These methods will be described in the
figures and examples that follow.
Initial System Configuration
[0065] As the user begins to use the system, the system provides a
number of visual prompts and cues for the necessary information, as
well as context-sensitive instructions, as can be seen in FIG.
4.
[0066] The Context-sensitive status 108 line directs the user to
"Select a meal time and provide your grill and weather information
above. Then begin entering what's grilling below."
[0067] The Heads-up display 104 indicates that the user 1) has the
option to name the cookout in the field provided, 2) can select a
cookout date, time and whether the designated date and time are the
desired time to start the grill or eat, 3) must provide the grill
type and whether it is covered or uncovered, the type of fire and
optionally include grill preparation time, 4) must provide grill
time weather information, either by entering the temperature
manually or allowing the system to determine the temperature based
on the user's grilling location (ZIP Code).
[0068] If the user does not provide all required information for
the Heads-up display 104 (such as the type of fire), or attempts to
perform a function that requires additional information (such as
naming a cookout that is to be stored as a favorite or saved while
in progress), the user will be prompted to provide such required
information as part of series of error handing routines should the
user attempt to create the grilling timeline. In an alternative
embodiment, the system can default to the most likely settings and
configuration parameters, while still allowing the user to change
these settings and configuration parameters.
[0069] The Grilling item workspace 116 allows the user great
flexibility for entering and modifying information for individual
or multiple grilling items, as will be discussed. Use of the
Name/Description and Preferences/Notes fields is optional.
Adding Individual Grilling List Items
[0070] This example shows the results of adding to the grilling
list a single NY strip steak, 1 inch thick, to be grilled rare with
light salt and pepper for Lindsay (along with the appropriate
cookout information in the Heads-up display 104).
[0071] When the Add to List button in FIG. 4 is clicked, the steak
for Lindsay is 1) placed on the grill in the Heads-up display 104,
and 2) added to the Grilling list 120, as shown in FIG. 5.
[0072] The Context-sensitive status line 108 now directs the user
to "Continue adding items to your Grilling List. When your list is
complete, click the Create Timeline button below."
Adding Multiple Grilling List Items with Varied Characteristics
[0073] FIGS. 6-10 demonstrate the adaptive features of the user
experience as multiple steaks of the same cut and doneness, but
with varied thickness are added for Joe and Terry.
[0074] FIG. 6 illustrates the user inputting a quantity of 2
rib-eye steaks of a varied thickness, but to be grilled to a
doneness of medium rare.
[0075] When the user clicks the Add to List button (FIG. 7), the
two rib-eye steaks are 1) placed on the grill in the Heads-up
display 104, and 2) added to the Grilling list 120. Since the user
chose not to assign a name/description to either of these steaks,
the system automatically assigns the designations Rib-eye [1] and
Rib-eye [2], respectively.
[0076] Since the two rib-eye steaks are of varied thickness, the
system highlights that additional information will be required for
each steak by 1) displaying "Thick?" in red on the Heads-up display
104, 2) displaying "Need" in the thickness column of the Grilling
list 120 and 3) prompting the user to "PLEASE PROVIDE THE NEEDED
INFO FOR THE ITEM INDICATED" on the Context-sensitive status line
108.
[0077] In this example the user will provide the required
information for Rib-eye [1], by clicking on it, either from the
Heads-up display 104 or from the Grilling list 120 (FIG. 8). The
selected Rib-eye steak is brought back into the Grilling item
workspace 116, with "Need" indicated in the thickness column. The
Update List button replaces the Add to List button to reflect the
user context. Similarly the Remove button is activated to allow the
user to remove the item from the item from the grilling list, if
desired.
[0078] As this scenario continues, the user selects the thickness
of one inch, enters the name "Joe" and the preference "Garlic salt,
pepper." The user then clicks the Update List button, the results
of which are shown in FIG. 9.
[0079] Rib-eye [.alpha.]is renamed "Joe," and the added information
is reflected in both the Heads-up display 104 and the Grilling list
120.
[0080] Similarly, the user will then provide the required
information for Rib-eye [2], by clicking on it, either from the
Heads-up display 104 or from the Grilling list 120 to bring the
selected Rib-Eye steak back into the Grilling item workspace 116,
where the thickness of 1.5'' will be selected, the name "Terry"
assigned and the preference "Salt, heavy pepper" will be entered.
Then the user will again click the button to update the Grilling
list (FIG. 10).
[0081] Since all required information has been provided, the
Context-sensitive status line 108 reverts to instructing the user
to "Continue adding items to your Grilling List. When your list is
complete, click the Create Timeline button below."
[0082] In an alternative embodiment, the system dynamically changes
the default settings for the cut of meat, based on the type of
meat, and also dynamically changes the respective default thickness
and doneness based on the cut of meat, eliminating the need to
prompt the user for needed information.
[0083] FIGS. 11-16 demonstrate the adaptive features of the user
experience in the context of a July 4.sup.th cookout where the user
adds items to the grilling list based on the characteristics of the
types of food to be grilled, rather than by the individual
preferences of the dinner guests as depicted previously.
[0084] In this scenario, dinner will be served at 5 PM. The
grilling list will be comprised of 1) two sirloin steaks of
identical thickness, but of varied desired doneness, 2) two flank
steaks for fajitas with identical grilling specifications, but one
seasoned mild and the other seasoned spicy, and 3) hamburgers for
the kids.
[0085] The two sirloin steaks, 1.5'' thick but with a varied
doneness are added to the Grilling list using methods similar to
the methods described in FIGS. 6-10. These steps are summarized in
FIGS. 11-12.
[0086] FIG. 11 depicts how the system assigns a name to each steak
(Sirloin [1] and Sirloin
[0087] and prompts the user to provide the needed information, in
this case the doneness, for each.
[0088] FIG. 12 illustrates that the user has selected each steak,
assigned the desired doneness for each and updated the Grilling
list 120 accordingly, opting not to provide any additional
information.
[0089] The next sequence, as culminated in FIG. 13, demonstrates
the use of the Name/Description entry field using the method for
adding individual items to the grilling list discussed in FIGS.
4-5. As each of the flank steaks is added to the grilling list, the
user designates which of the steaks has been mildly seasoned, and
which is spicy, in order to provide a description that will be used
for both grilling and serving purposes.
Warnings and Conditionally Delivered Information and
Functionality
[0090] The system has the capability to provide context-sensitive
warnings, recommendations and similar types of pre-emptive
information, as illustrated in FIG. 14. The user will be adding six
hamburgers of a half-inch thickness to the cookout. When the user
selects Hamburgers from the Cut of Meat menu, the system 1)
prominently displays warning "THE USDA RECOMMENDS A MINIMUM
DONENESS OF MEDIUM (160.degree. F.) FOR THIS CUT OF MEAT," 2)
automatically adjusts the options available in the Doneness menu to
medium or greater and 3) requires the user to invoke a special
manual override method and confirm the selection of a range of
doneness outside of the USDA recommendations which will also appear
on printouts and downloads of the cookout.
Adding Multiple Grilling List Items with Identical Characteristics
(Groups)
[0091] Since the user is adding six items (hamburgers), all of
which are identical in every other way (thickness, doneness, etc.),
the system automatically treats these items as a group, as
illustrated in FIG. 15.
[0092] When added to the grilling list, the Heads-up display 104
distinguishes the Hamburgers as a group by 1) creating a highlight
around the group elements and 2) using a unique color (in this
example blue) to differentiate the group from the other items on
the grill. The user can control the group to rearrange the group
items to a desired location on the grilling surface. In an
alternative embodiment, the group is graphically represented as
individual grilling items, each of which can be rearranged on the
grilling surface, but with individual reference lines that all
point to the single descriptive callout.
[0093] This hamburgers group is also treated as such in the
grilling instructions provided on the grilling timeline, as
illustrated in FIG. 16 at the approximate time of 4:53 PM when the
hamburgers are to be put on the grill.
[0094] It is also worth noting that since this scenario depicts a
July 4.sup.th Cookout where dinner is to be served at 5:00 PM, the
backyard chef can easily see from the grilling timeline that 1) the
fire should be started at approximately 4:13 PM, 2) the best
opportunity to refresh the drinks of guests is immediately after
putting on Sirloin [1], and 3) the spouse will need to alerted that
"we're about ten minutes away . . . " shortly before turning
Sirloin [2].
Creating a Grilling List with Stored Favorites
[0095] As discussed previously, the system allows the user to store
individual grilling items or entire grilling lists as Favorites.
These favorites can then be recalled to quickly build grilling
lists, as will be demonstrated in FIGS. 17-23.
[0096] This scenario depicts having the Boss over for a cookout.
The Favorite Family Steaks cookout was previously stored by the
system, as were the preferences/notes for the Boss, which were
stored under the name Boss the last time the boss came for a
cookout.
[0097] The scenario begins with the user clicking the Select from
Favorites link in the Grilling item workspace 116 (FIG. 17).
[0098] The My Favorites window opens, as illustrated in FIG. 18.
This window is comprised of a list of Cookouts that have been
previously stored by the user, as well as individual grilling items
that have been stored by their Names & Preferences. Tabular
controls allow the user to navigate between these lists easily. A
line of instruction is also provided.
[0099] The list of cookouts can be sorted alphabetically, or by
date as shown. The user can also expand an item in the list to view
the detail of the desired cookout by clicking the detail arrow, as
shown in FIG. 19.
[0100] The user can add the grilling items from the selected stored
cookout to the new grilling list simply by placing a check in the
appropriate checkbox and then clicking the Add to Grilling List
button. The updated grilling list with the items from the Favorite
Family Steaks cookout added is shown in FIG. 20.
[0101] The user can make any desired modifications to an item on
the grilling list simply by selecting it, making the modifications
and then updating the grilling list as described earlier.
[0102] As this scenario continues, the user will again click the
Select from Favorites link in the Grilling item workspace 116 and
then click the Names & Preferences tab, as illustrated in FIG.
21.
[0103] The list of stored items is presented, in alphabetical
order. The user can expand an item in the list to view the detail
of the desired item by clicking the detail arrow, as shown in FIG.
22.
[0104] The user can add the selected stored grilling item to the
new grilling list simply by placing a check in the appropriate
checkbox and then clicking the Add to Grilling List button. The
updated grilling list with the steak for the Boss added is shown in
FIG. 23.
[0105] It should be noted that if the user opts to store incomplete
information for a grilling item (for example the cut of meat and
doneness are stored, but the thickness is omitted), the system will
automatically prompt for the needed information when the items is
added to the Grilling list, as discussed previously.
[0106] The Stored Favorites functionality allows the user to
rapidly create grilling lists and grilling timelines, with minimal
effort. And as discussed previously, the user can add optional
cookout information, store the new cookout in progress and add the
new cookout to their list of favorites. If the cookout lacks any
required information, the user will be prompted to provide the
necessary information using the methods previously described.
[0107] In an alternative embodiment, the user also has the
capability to store all of the settings from a cookout, including
settings for fire, grill prep time, etc. so that the cookout can be
easily replicated in its entirety.
Unique User Experience Features
[0108] Unlike more directed or wizard-like user experiences, this
system is designed to adapt to the needs of the user in real time,
and in their own context. While an overall workflow is inferred by
the visual ordering of elements and the context-sensitive
instructions, the user has the freedom to streamline the process of
creating their grilling list using the variety of data entry
techniques and features described herein. The system automatically
prompts the user for any remaining required information.
[0109] The grilling timeline and cookout printout provide a series
of timers and explicit instructions that help to ensure that the
backyard chef will consistently achieve the desired cookout
results.
Screen Elements and Functionality
[0110] Individual screen elements and their functionality will now
be discussed in greater detail, as illustrated in FIG. 24.
[0111] The Cookout name field 2404 is an optional text field that
allows the user to provide a name for the cookout, which will
appear on the cookout printout and grill clock. If a cookout name
is not provided, the system will substitute the term "Enjoy Your
Cookout" in its place on the cookout printout. If the user attempts
to store the cookout and no name has been provided for the cookout,
the user will be prompted to provide a name for the cookout as part
of the store cookout process. Similarly, if a cookout of that name
already exists, the user will be prompted to either replace the
stored cookout or store this cookout with a unique name.
[0112] The Cookout Time controls 2408 are comprised of 1) a
calendar control, 2) a time control and 3) indicators for whether
the selected time and date are the desired time to start the grill
or eat. Use of these controls is optional, however if they are not
used, the Approx. Time column of the Grilling Timeline will be
blank (indicated by "----"). In an alternative embodiment, the time
control can default to Noon and the Grilling Timeline respond
accordingly. The calendar control defaults to Today. If the user
clicks the calendar icon, a popup calendar displays to allow the
select the desired date. The Time field allows the user to either
pick the desired time from a list or to enter the desired time
manually. The user then clicks the option that this is the desired
time to start the grill or to eat. If the user indicates that this
is the time to start the grill, the system will calculate the
approximate dinner time, as reflected in the Approx. Time column of
the Grilling Timeline. If the user indicates that this is the time
to eat, the system will calculate the approximate time to start the
grill, as reflected in the Approx. Time column of the Grilling
Timeline.
[0113] The Weather controls 2412 are comprised of 1) a temperature
field, 2) a ZIP Code entry field and a Submit button. The Weather
controls can integrate with a third-party weather data source. The
user enters their location (ZIP Code) and clicks the submit button.
The system captures the cookout date and time collected by the
Cookout Time controls 2408 and requests the correct temperature
(Grill Time Temp) from the third-party weather data provider.
Similarly, if the user's location has been previously stored by the
system, the system will retrieve the Grill Time Temp automatically
when the Cookout Time information is provided. If data from a
third-party weather provider is unavailable, the user also can
input or override the Grill Time Temp manually.
[0114] The Grill Info controls 2416 are comprised of 1) a grill
type list and whether the cooking will be done covered or
uncovered, 2) a fire list that provides options for both cooking
method and fire temperature and 3) an optional list of the
approximate time to allow for grill preparation. For occasional
users of the system the Grill Type list is limited to either
generic charcoal or gas grill, which will also be reflected in the
Grill Display control 2420 (to be discussed shortly). For frequent
users, the system will store the type (charcoal or gas), make and
model, as well as shape and dimensions for multiple grills which
can be selected from this list. These will also be reflected in the
Grill Display control 2420 as they are selected from the list.
Occasional users are required to indicate whether the cookout will
be cooked with the grill covered or uncovered, while frequent users
will have the option to store either of these as their default
settings. The fire list provides a selection of the most common
cooking methods and fire temperatures, such as direct-medium,
direct-high and direct-low.
[0115] Occasional users have the option to include grill
preparation time (Grill Prep) in the Grilling Timeline calculation,
including that they are ready to grill. Frequent users also have
this capability, along with the option to store the desired
preparation time for multiple grills.
[0116] The Grill display/control 2420 is comprised of 1) a to-scale
graphic depiction of the user's grill, 2) to-scale graphic
depictions of the items to be grilled and 3) callouts which provide
details of each item to be grilled. As items are added to the
grilling list, the user may drag and drop them to the desired
grilling location.
[0117] As discussed previously, the Grill display/control 2420 also
reflects the details for each grilling item, including a
name/description if one has been provided, thickness, cut of meat,
desired doneness including center-of-meat temperature and any
needed information. The user can also click an item in the Grill
display/control 2420 to edit the item or remove the item from the
Grilling List.
[0118] As has been discussed previously, the system continually
monitors the status of the user and provides the appropriate
instructions, warnings and recommendation on the Context-sensitive
status line 108.
[0119] The components of the Grilling item workspace 116 will be
discussed here. This workspace is comprised of the 1) Let's Grill
menu 2424, 2) Select from Favorites link 2428, 3) Grill list entry
controls 2432 and 4) Grill list entry buttons 2436.
[0120] The Let's Grill menu 2424 includes categories of commonly
grilled foods such as beef, pork, chicken, etc. and drives the
dynamic generation of the Grill list entry controls 2432. As shown
in this example, selecting "beef" from this menu causes the system
to dynamically build the appropriate selection parameters such as
cuts of meat, thickness and desired doneness.
[0121] The Select from Favorites link 2428 allows users to quickly
add individual items as well as complete cookouts to the grilling
list as was discussed previously.
[0122] The fields in the Grill list entry controls 2432 are
described as follows. Qty is an entry field for the number of the
items to be entered. Cut of Meat is a menu of, in this example,
most commonly grilled types of beef. This menu includes the option
"Other," which if selected provides a more extensive list of cuts
of beef. The Thickness menu provides options from 0.5'' to 2.0'' in
reasonable increments, as well as the option for multiple
quantities of the same cut of meat to indicate that the thickness
is varied. If an item has been added to the grilling list
previously, but the thickness was either not selected or was
varied, the system indicates that the thickness for this grilling
item is needed. The Doneness menu provides reasonable options, such
as from "Very Rare" to "Very Well Done," including incremental
options for "Rare," "Med Rare," "Medium," "Med Well," "Well Done,"
etc. as well as the option for multiple quantities of the same cut
of meat to indicate that the desired doneness is varied. If an item
has been added to the grilling list previously, but the doneness
was either not selected or was varied, the system indicates that
the doneness for this grilling item is needed. Also, as discussed
previously, if there are special considerations for doneness, such
as the USDA of a minimum cooking temperature of 160.degree. F.
(Medium) for ground meat such as hamburger, the system will
automatically 1) alter the Doneness menu list of options to Medium
or greater, 2) display a warning in the Grilling item workspace 116
and 3) require the user to override the warning, acknowledging that
they desire a doneness other than that recommended by the USDA. The
Name/Description field is an optional field that allows the user to
add a name or description to the selected grilling item. This
name/description appears 1) in the Grill display/control 2420, 2)
Grill list detail 2440, 3) as the descriptor for the item if stored
in Favorites, 4) on the Grilling timeline instructions 204 and 5)
on the cookout printout (FIG. 3). The Preferences/Notes field is an
optional field that allows the user to add additional information
for the selected grilling item. These preferences/notes appear 1)
in the Grill list detail 2440, 2) with the item if stored in
Favorites, 3) and on the cookout printout (FIG. 3). The Store
checkbox allows the user to store the selected grilling item in
Favorites. If the Store checkbox is checked, the user is prompted
for the specific information that is to be stored when the Add to
List/Update List button is clicked.
[0123] The Grill list entry buttons 2436 operate dynamically, based
on the context of the activities of the user. If the function
indicated by the button is unavailable in the context of the user's
activity, the button is displayed in gray. Similarly the name of
certain buttons will change, based on context. The Reset button is
gray when all fields in the Grill list entry controls 2432 are
blank. If any of these fields have been used (i.e. data entered or
menu options selected), clicking the Reset button will clear all
information in the Grill list entry controls 2432, and the button
reverts to its gray state. The Add to List has two states. If the
item in the Grill list entry controls 2432 is new, the button is
titled Add to List. If the item in the Grill list entry controls
2432 has been selected from either the Grilling list 120 or the
Grill display/control 2420, the button changes to Update List, and
the Remove button changes from its gray state (unavailable) to
active to allow the user to remove the selected item from the
grilling list.
[0124] The Grill list detail 2440 provides 1) a scrollable listing
of all items to be grilled and 2) a method for selecting a specific
grilling item to be retrieved into the Grilling item workspace 116
where it can be completed, modified or removed from the grilling
list. If an item is selected, it is highlighted in the grilling
list. Similarly, visual feedback (mouseover highlighting) is
provided to the user as the cursor rolls over items in the list.
The Grill list detail 2440 reflects the details for each grilling
item, including the quantity, cut of meat, thickness, desired
doneness, name/description and preferences/notes if they have been
provided and also indicates any needed information.
[0125] The Grill list buttons 2444 operate dynamically, based on
the context of the activities of the user. Again, buttons for
unavailable functions display in gray. The Clear List button is
available only when there are items in the grilling list, and when
selected, clears the entire list. The Save List in Progress button
allows the user to build an incomplete grilling list and save it to
be completed at a later time. The Store this Cookout in Favorites
checkbox allows the user to store the entire cookout in Favorites.
If the cookout has not been assigned a name in the Cookout name
field 2404, the user will be prompted to do so. The Create Timeline
button is activated when the grilling list contains at least one
item to be grilled. Otherwise the Create Timeline button (as well
as the Grilling Timeline Tab controls 112) are displayed in gray to
indicate that these functions are unavailable.
[0126] As noted previously, when the user clicks the Create
Timeline button the system calculates the grilling timeline and
automatically activates the Tab controls 112, switching the user to
the Grilling timeline 204, the details of which will now be
discussed as illustrated in FIG. 25.
[0127] The Context-sensitive status line 108 adapts to the fact the
user is now in the grilling timeline mode, displaying instructions
on how to make modifications to the cookout information and to
continue with the grilling timeline features (printing the cookout,
etc.). The Select Timers link 2504 directs the user to a function
which allows the user to select the desired timers and control
their presentation in the grilling timeline. The Recalculate button
2508 allows the user to make any desired modifications to the
cookout time, weather, or grill information and then recalculate
the grilling timeline.
[0128] The Grilling timeline columns 2512 are comprised of a series
of timers and events (instructions) generated by the system that
include but are not limited to the 1) Approximate Time timer, 2)
Elapsed Grilling Time timer, Event (grilling instructions), 3)
Countdown to Next Event timer and 3) Grilling Time Remaining
timer.
[0129] The Approximate Time timer displays time-of-day data only if
the user has selected a cookout time using the Cookout Time
controls 2408. If the cookout time is based on the time that the
user will start the grill, this timer will provide the user with
the approximate time that all items will be taken off of the grill.
If the cookout time is based on the time to eat, this timer will
provide the user with the approximate time to start the grill (if
grill preparation time has been indicated) and to start grilling in
order to serve the grilled items at the desired time.
[0130] The Elapsed Grilling Time timer displays the specific times
at which events should occur along a timeline that commences when
the user starts grilling. When used with the cookout printout, this
timer allows the user to utilize any conventional timer (stop
watch) to achieve the desired grilling results. The system
calculates this timeline using the cookout calculator algorithm to
be discussed shortly.
[0131] The system dynamically generates explicit instructions for
the cookout events, and displays them in the Event column of the
Grilling Timeline. If grill preparation time has been provided by
the user, the first instruction will be to "Start the grill." If
the user has provided a Name/Description for an item to be grilled,
that name will be included in each line of instruction, followed by
details of the grilling item. If the user has not provided a
Name/Description for an item to be grilled, the systems will assign
a name to the item based on the cut of meat and its system assigned
number, if the grilling list contains multiple items of the same
cut of meat, along with details of the grilling item.
[0132] With the Countdown to Next Event timer, the system
calculates and displays the time between events on the grilling
list, allowing the user to efficiently perform other tasks, if
desired or needed.
[0133] The Grilling Time Remaining timer is the inverse of the
Elapsed Grilling Time timer. The Grilling Time Remaining timer
displays the specific times at which events should occur along a
timeline that counts down from the time the user starts grilling to
the time that all items are to be removed from the grill. When used
with the cookout printout, this timer allows the user to utilize
any countdown timer to achieve the desired grilling results. It
also provides a handy way for the user to easily know when, during
the grilling timeline, meal time is a specific number of minutes
away.
[0134] The system segments the Grilling Timeline into specific
grilling events (see Grilling Event 2516). Each event contains the
instructions for the grilling items to be put on the grill, turned,
etc. during that event.
[0135] The Grilling Timeline buttons 2520 allow the user to 1)
store the entire grilling list for the cookout in their Favorites
and 2) to create a document from which the user can then print the
cookout, respectively.
Inline Updates to Features and Functionality
[0136] As the system evolves, it must provide the flexibility to
accommodate seamless updates to features and functionality. For
example, during early testing of the cookout calculator it was
realized that while some recipes recommend allowing grilling items
such as steaks and pork chops to stand at room temperature for
20-30 minutes prior to grilling, there are also circumstances in
which these items will go directly from the refrigerator to the
grill.
[0137] Conversely, it is widely recommended that ground meats, such
as hamburger, as well as chicken be refrigerated up until grilling
time.
[0138] To address these needs, the Fridge Factor menu 2604, as
illustrated in FIG. 26, is dynamically invoked when the user
selects any cut for which allowing it to come to room temperature
is recommended. If the user selects to allow the grilling item(s)
to stand at room temperature for any of the optional times (i.e. 20
or 30 minutes), an event reminding the user to remove the items
from the refrigerator at the appropriate time is added to the
Grilling Timeline (similar to the reminder to start the grill, if
the Prep time option has been selected).
[0139] If the user indicates that the grilling item(s) will go
directly from the refrigerator to the grill, an appropriate Fridge
Factor adjustment to the grilling time calculation will be made (to
be discussed in detail below).
Cookout Calculation Algorithm
[0140] A cornerstone of the invention is the cookout calculation
algorithm. This process uses a baseline approach from which a
multitude of factors are then applied to calculate both the
grilling time per side, as well as the total grilling time for each
item on the grilling list.
[0141] This process is initiated when the user 1) clicks the Create
Timeline button on the What's Grilling tab, 2) clicks the Grilling
Timeline tab or 3) clicks the Recalculate button on the Grilling
Timeline tab, or in the alternative embodiment discussed
previously, automatically when the user makes a change that
triggers the recalculation feature.
[0142] The grilling time calculation for each item on the grilling
list is affected by 1) the characteristics of the item to be
grilled, 2) aspects of the grill and 3) grilling conditions, such
as the outside temperature at grill time.
The Nine Step Process
[0143] Step 1. Calculate Per Side Grilling Times--The grilling time
per side for each item on the grilling list is calculated, taking
into account the various grilling time factors which will be
discussed in detail below.
[0144] Step 2. Calculate Total Grilling Times--The grilling time
per side for each grill item is multiplied by 2 to calculate the
total grilling time for each item.
[0145] Step 3 Round the Per Side and Total Grilling Times--The per
side and total grilling times are rounded to the nearest logical
timing increment, for example 30 seconds, to streamline the
grilling process and reduce the number of times the lid will be
removed.
[0146] Step 4. Convert Grilling Times to hh:mm:ss--The per side and
total grilling times are converted from the decimal form to their
respective hours:minutes:seconds format.
[0147] Step 5. Convert Grilling Times into Events--The total
grilling times and per side times are designated as the "Put on"
and "Turn" times, respectively.
[0148] Step 6. Convert Planning Assumptions into Events--Planning
assumptions, such as the number of minutes to allow for grill
preparation, time to allow meats to stand at room temperature
before grilling and whether to use the designated cookout time as
the time to either start the grill or eat are calculated and
converted into their respective events.
[0149] Step 7. Consolidate and Display Timeline Events--Events that
occur simultaneously are consolidated into single events and the
results are displayed in the respective grilling timeline columns,
as previously discussed.
[0150] Step 8. Recalculate (optional or automatic)--If necessary,
any last minute adjustments to any facet of the cookout can be made
by the user, and the cookout can then be adjusted accordingly by
clicking the Recalculate button. Or automatically by the system in
the alternative embodiment of this feature.
[0151] Step 9. Output Cookout to Printer--The user can then create
a version of the cookout on which the user can finalize the
arrangement of items on the grill and then print the cookout,
allowing the user to then follow the grilling instructions to
achieve the desired grilling results.
Baseline Factor Approach
[0152] Through the review of numerous grilling books, documentation
from leading grill manufacturers and meat processors (as well as
our own grilling experience and testing) it has been determined
that for various types of meats of varying thicknesses that can be
grilled to desired or recommended levels of doneness over a direct
fire--such as steaks, hamburgers, pork chops, boneless chicken
breasts, etc.--there are recommended ranges of grilling times. For
example a typical steak (NY strip), 1'' thick, that has been
allowed to stand at room temperature for 20-30 minutes prior to
grilling on a covered, charcoal grill over a direct-medium fire
(350.degree. F.-375.degree. F. or four second hand count) when the
outside temperature is greater than 65.degree. F. will consistently
achieve a doneness of "Medium" (160.degree. F.) with a total
grilling time of 10 minutes, 5 minutes per side.
[0153] FIG. 27 illustrates how these factors equate to the
following baseline calculations: TABLE-US-00001 Grilling Time Per
Side Calculation (GTPS) - Baseline GTPS = DGT .times. CT .times. TK
.times. DD .times. FF .times. GT .times. CV .times. GC .times. FT
.times. OT 5 1 1 1 1 1 1 1 1 1
Grilling Time Per Side (GTPS)=5 minutes (to display as 00:05:00)
Calculation:
5.times.1.times.1.times.1.times.1.times.1.times.1.times.1.times.1.times.1-
=5 Total Grilling Time (TGT)--Baseline The total grilling time
(TGT) is the grilling time per side (GTPS), times two.
TGT=GTPS.times.2 Total Grilling Time (TGT)=10 minutes (to display
as 00:10:00) Calculation: 5.times.2=10
[0154] Adjusting each factor increases or decreases the grilling
time per side (GTPS) as well as the total grilling time (TGT). Each
of these factors can be adjusted, based on a number of criteria, so
that the system can accurately approximate grilling times for
various types of meat and cuts, grilled to a variety of desired
doneness with different types of grills and under varying grilling
conditions.
Doneness Factor Example
[0155] For example, if the desired doneness for the above steak is
modified to "Medium Rare" (145.degree. F.), setting the Desired
Doneness factor (DD) to 0.9 will result in the grilling time per
side (GTPS) being reduced by approximately 30 seconds per side as
follows: TABLE-US-00002 Grilling Time Per Side Calculation (GTPS) -
Desired Doneness Medium Rare GTPS = DGT .times. CT .times. TK
.times. DD .times. FF .times. GT .times. CV .times. GC .times. FT
.times. OT 5 1 1 0.9 1 1 1 1 1 1
Grilling Time Per Side (GTPS)=4.5 minutes (to display as 00:04:30)
Calculation:
5.times.1.times.1.times.0.9.times.1.times.1.times.1.times.1.times.1.times-
.1=4.5 Total Grilling Time (TGT)--Desired Doneness Medium Rare
TGT=GTPS.times.2 Total Grilling Time (TGT)=9 minutes (to display as
00:09:00) Calculation: 4.5.times.2=9 Additional Thickness
Adjustment Example
[0156] If, in addition to the adjustments to this grilling item
made above, the thickness is increased to 11/4'', setting the
Thickness factor (TK) to 1.3 will result in the grilling time per
side (GTPS) being increased by approximately 1 minute 30 seconds
per side as follows: TABLE-US-00003 Grilling Time Per Side
Calculation (GTPS) - Medium Rare, Thickness 11/4'' GTPS = DGT
.times. CT .times. TK .times. DD .times. FF .times. GT .times. CV
.times. GC .times. FT .times. OT 5 1 1.3 0.9 1 1 1 1 1 1
Grilling Time Per Side (GTPS)=5.85 minutes (to display as 00:06:00
with rounding) Calculation:
5.times.1.times.1.3.times.0.9.times.1.times.1.times.1.times.1.times.1.tim-
es.1=5.85 Total Grilling Time (TGT)--Medium Rare, Thickness 11/4''
TGT=GTPS.times.2 Total Grilling Time (TGT)=11.7 minutes (to display
as 00:12:00 with rounding) Calculation: 4.5.times.2=11.7 General
Discussion of Grilling Timeline Factors
[0157] In general, the grilling timeline factors fall into four
categories: 1) the characteristics of the item to be grilled, 2)
aspects of the grill, 3) grilling conditions and 4) the capability
for the griller to make adjustments. Each factor is calibrated to
incrementally adjust the grilling timeline in the context of what
the specific factor is taking into account. For example, the range
of variation for different cuts of meats may range from 0.9 for
Boneless Chicken Breast to 1.2 for Flank Steak, whereas the range
of variation for different thicknesses of meats may range from 0.6
for 1/2'' thick to 1.8 for 2'' thick.
[0158] Similarly, factors such as the outside temperature, whether
the grill is charcoal or gas, calibrating the grill for the desired
grilling temperature and whether the grill will be covered or
uncovered may affect the cookout as a whole. In addition, certain
factors may have more than one dimension of affect. For example, a
grilling item that goes directly from the refrigerator to the grill
(rather than being allowed to stand at 20-30 minutes prior to
grilling) may be affected by both the cut and the thickness in
order to be effectively brought to grilling temperature.
[0159] These incremental ranges of adjustment are based on and
influenced by the grilling guidelines provided by leading cookbooks
and published recipes, physics (such as differences between cooking
with charcoal or gas), safety issues such as the USDA
recommendations for certain types and cuts of meat, testing and
best practices (such as allowing chops and steaks to stand at room
temperature prior to grilling).
[0160] FIG. 28 illustrates how the database table settings affect
various grilling factor values.
Discussion of Each Grilling Timeline Factor
Default Grilling Time Per Side Factor (DGT)
[0161] The default grilling time per side provides the baseline for
grilling timeline calculations. The current default for the system
is 5 minutes, although this factor may be modified
programmatically, as required.
Cut of Meat Factor (CT)
[0162] The cut of meat factor allows the system to take into
account such things as the relative density of the item being
grilled and variations among similar cuts. It also acts as a
trigger for the presentation of the Fridge Factor if the selected
item is a steak or pork chop (to be discussed in detail under
Fridge Factor).
[0163] As discussed previously, the default cut factor for a NY
strip steak is 1. This factor may be adjusted downward (for example
0.9) to meet the recommended grilling times for cuts of meat such
as boneless chicken breasts and boneless pork chops, and for cuts
of beef such as rib-eye steaks and filet mignon which are more
tender. Conversely, the cut factor may be increased (for example
1.1 to 1.2) to accommodate the increased grilling time required for
more muscular (and generally tougher) cuts of meat such as sirloin
and flank steak.
[0164] The cut factor may also be used to take into account slight
differences, such as between bone-in and boneless pork chops.
Another example would be the probable preferences related to NY
strip, filet mignon, Porterhouse and T-bone steaks. Both the
Porterhouse and the T-bone steaks are comprised of a NY strip on
one side of the bone, and filet mignon on the other. Since the
filet mignon is a tenderer cut, it may have a cut factor of 0.9,
where the NY strip has a cut factor of 1. The primary difference
between the Porterhouse and NY strip steak is that on the
Porterhouse, the filet mignon side is considerably larger than on a
T-bone, and could in fact be the entree if the steak is being
shared by two people. By comparison, on the T-bone steak the filet
mignon portion usually amounts to little more than a few tender and
flavorful bites worth, not a meal-size portion. Therefore, the cut
factor for the Porterhouse may be set by the system to favor the
filet mignon side of the steak, while the cut factor for the T-bone
may be set by the system (kept at the default setting) to favor the
NY Strip side of the bone.
Thickness Factor (TK)
[0165] The thickness factor allows the system to take into account
a range of thicknesses of meat, for example from 1/2'' to 2'' by
employing a range of factors from 0.6 to 1.8, respectively. Special
factors for specific cuts of meat, for example 1/4'' chicken
breasts, may be employed as well.
[0166] In instances where the inherent characteristics of the cut
of meat may limit the thickness, such as is the case with flank,
skirt steak and boneless chicken breast where the maximum thickness
is 1'' or less, the system will restrict the menu options to the
logical thicknesses.
Desired Doneness Factor (DD)
[0167] The desired doneness factors, which range from 0.6 to 1.4,
are based on the recommendations of industry leaders and bodies
such as the USDA as follow:
Very Rare (130.degree. F.)
Rare (140.degree. F.)
Medium Rare (145.degree. F.)
Medium (160.degree. F.)
Medium Well (165.degree. F.)
Well Done (170.degree. F.)
Very Well Done (180.degree. F.)
[0168] As discussed previously, in instances where the inherent
characteristics of the cut of meat may limit the desired or
recommended doneness, such as is the case with chicken, pork and
ground meats such as hamburger, the system will recommend best
practices and restrict the menu options for doneness, where
appropriate.
Fridge Factor (FF)
[0169] The Fridge Factor calculates the amount of time to be added
to the grilling time per side to bring the specified cut of meat up
to grilling temperature, in cases where the meat has been placed on
the grill directly from the refrigerator (and not allowed to stand
at room temperature). In cases where the thickness of the cut will
also need to be taken into consideration, an additional adjustment
will also be made.
Grill Type Factor (GT)
[0170] There are inherently different characteristics between the
fire on a charcoal grill and a gas grill. For example, charcoal
provides dry radiant heat whereas a by-product when propane or
natural gas is burned is water. Therefore it is necessary to make a
relative adjustment to the grilling time to account for these
differences.
Grill Covered Factor (CV)
[0171] While it is generally recommended that the grill be covered
during grilling to consistently attain the desired results (hence a
default value of 1), the system will also provide the ability to
calculate the grilling timeline for an uncovered grill, within a
reasonable range of grilling conditions, such an outside grill time
temperature >70.degree. F., assurance of a minimum direct-medium
fire, etc. In cases where these conditions are true, a reasonable
grill uncovered factor (i.e. 1.2-1.3) will be applied that is
consistent with industry recommendations for grilling times. In
instances, such as a low grill time temperature or where items on
the grilling list may require special care, the system will warn
that the grilling timeline may not be suitable for this
cookout.
Grill Calibration Factor (GC)
[0172] The grill calibration factor allows the user to calibrate
the system to their specific grill or grills. If, for example a gas
grill user's grill setting for a direct-medium fire is consistently
higher or lower than the user expects, the user can adjust this
setting to "fine tune" the system to their grill.
Fire Factor (FT)
[0173] While the recommended fire temperature for the grilling of
most supported grilling items is direct-medium (350.degree.
F.-375.degree. F. or four second hand count), some recipes call for
grilling over a direct-high fire (400.degree. F. to 450.degree.
F.-2 second hand count). Similarly, it's not uncommon for the user
of a charcoal grill to experience an occasional underperforming
fire (300.degree. F. to 325.degree. F.-5 second hand count). The
fire factor allows the system to take this variance of fire
temperature into account and adjust grilling times accordingly.
Outside Temperature Factor (OT)
[0174] The outside temperature factor conditionally increases the
grilling time for the cookout based on the grill time temperature,
if the grill time temperature drops below 60.degree. F. In
instances when the outside temperature is simply too low or where
items on the grilling list may require special care, the system
will warn that the grilling timeline may not be suitable for this
cookout.
Timeline and Timer Calculations
[0175] Timeline and timer calculations are derived as follows:
Grill Prep Time
[0176] A list of objects is sorted using the Time to completion
(back time) to do a reverse sort. For example, Put on event of 7
minutes (total grilling time) and a turn event of 3.5 minutes
(grilling time per side) will be:
"Put on X" 7
"Turn X" 3.5
[0177] The Grill prep time is added to the time for the first item
in the sorted list.
For the timeline above, a Grill Prep Time of 20 minutes will
calculate and display the following:
"Start Grill" (Grill Time Remaining) 00:27:00
"Put on X" (Grill Time Remaining) 00:07:00
"Turn X" (Grill Time Remaining) 00:03:30
Start the Grill/Eat Time
[0178] Start the Grill Option--If the user selects Grill time (for
example 5:00 PM) then the initial time is set to 5:00 PM and at
each event the time is added on and displays as:
"Start Grill" (Grill Time Remaining) 00:27:00 (Approx. Time) 5:00
PM
"Put on X" (Grill Time Remaining) 00:07:00 (Approx. Time) 5:20
PM
"Turn X" (Grill Time Remaining) 00:03:30 (Approx. Time) 5:23 PM
"Take Off" (Grill Time Remaining) 00:00:00 (Approx. Time) 5:27
PM
Eat Time Option--The calculation is exactly the same except the
longest duration is subtracted from the time first. For example,
5:00-:27=4:33. The result displays as:
"Start Grill" (Grill Time Remaining) 00:27:00 (Approx. Time) 4:33
PM
"Put on X" (Grill Time Remaining) 00:07:00 (Approx. Time) 5:53
PM
"Turn X" (Grill Time Remaining) 00:03:30 (Approx. Time) 5:56 PM
"Take Off" (Grill Time Remaining) 00:00:00 (Approx. Time) 5:00
PM
Timers
[0179] Approx. Time--The Approx. Time displays only if the Grill
Prep feature is selected, and it displays the approximate time in
the context of the option selected (i.e. based on the time to start
the grill or eat). Otherwise the Approx. Time column displays as
"----." If the alternative embodiment of defaulting to Noon is
employed, the calculations will be based on Noon, unless the user
modifies the cookout time settings.
[0180] Elapsed Time--This is defined as: (timeElapsed
+=fLastIntervalToNext) This translates to: timeElapsed is set to 0
when the first item goes on the grill. Then with each iteration
through the sorted array of events, the interval between items is
stored. In the example from above, there are 3.5 minutes between
put on time and turn time) which calculates as follows:
"Start Grill" 27 timeElapsed=0 fLastIntervalToNext=20
"Put on X" 7 timeElapsed=0 fLastIntervalToNext=3.5
"Turn X" 3.5 timeElapsed=3.5 fLastIntervalToNext=3.5
"Take Off" 0 timeElapsed=7 fLastIntervalToNext=0
[0181] Countdown to Next Event--The Countdown to Next Event is
simply the difference between the current back time, minus the next
events back time. From the example above, Start Grill=20 and Put on
X=7, so the countdown to next event=27-20=20 and displays as
follows:
"Start Grill" (Grill Time Remaining) 00:27:00 (Next Event)
00:20:00
"Put on X" (Grill Time Remaining) 00:07:00 (Next Event)
03:30:00
"Turn X" (Grill Time Remaining) 00:03:30 (Next Event) 03:30:00
"Take Off" (Grill Time Remaining) 00:00:00 (Next Event)
00:00:00
[0182] Grill Time Remaining--The Grill Time Remaining is simply the
current items back time for each event, displayed in hh:mm:ss
format as follows:
"Start Grill"(Grill Time Remaining) 00:27:00
"Put on X" (Grill Time Remaining) 00:07:00
"Turn X" (Grill Time Remaining) 00:03:30
"Take Off" (Grill Time Remaining) 00:00:00
System Design/Development
[0183] The system, as will be apparent to those skilled in the art,
is designed to be developed using standard technologies and
development tools. For example, the user experience can be created
using widely known and supported technologies such as dynamic html,
scripting such as javascript and Flash. The calculations used for
the cookout calculator, along with supporting computer logic can be
developed using a programming language such as C# and dynamically
generated and presented to the user via .NET Framework. The
grilling timeline factors and member preferences, etc. can leverage
standard database methodologies.
[0184] In addition, the system is designed so that additional
factors can be incorporated into the system as needed, and the
system can also be fine-tuned for specific applications. For
example, an industrial version of the invention can be created that
is adjusted specifically for the higher temperatures used in
commercial kitchens. Similar adjustments can be made to allow for
more precise turning times, total cooking times and to optimize
various factors to maximize the system to the specific needs of the
commercial cooking environment.
[0185] Having thus described the invention, the same will become
better understood from the Appended Claims in it is set forth in a
non-limiting manner.
* * * * *