EP3775696B1 - Determining the cooking end time of food - Google Patents

Description

The invention relates to a method for determining the end of the cooking time of food during a cooking process, in which a measurement value of a cooking chamber parameter is determined at several predetermined measurement times after the start of the cooking process. The invention also relates to a cooking appliance, having a cooking chamber, at least one sensor for sensing a measurement parameter prevailing in the cooking chamber and an evaluation device coupled to the at least one sensor, wherein the cooking appliance is set up to run the method. The invention is particularly advantageously applicable to household cooking appliances, in particular ovens with or without additional functionality such as steam cooking functionality and/or microwave functionality.

DE 103 27 861 A1 discloses a method for contactless control of a cooking process in a cooking appliance with a cooking chamber, on or in which a heat source for heating the cooking chamber is arranged, with a sensor for detecting a gas concentration in the cooking chamber and an electrical or electronic control which has an evaluation circuit and a memory and is in signal transmission connection with the sensor, wherein the method has the following method steps: determining a cooking end value stored in the memory as a function of a manually selected or automatically recognized food to be cooked, by means of the evaluation circuit and triggering a cooking appliance function as soon as the value of a variable dependent on the output signal of the sensor falls below the cooking end value after the start of the cooking process, wherein the following method steps are carried out between the two method steps above: processing the output signal of the sensor in the evaluation circuit to generate a cooking quotient, wherein the cooking quotient corresponds to the ratio of the output signal or the first derivative of the output signal with respect to time to a first extreme value of the cooking end value determined before and after the start of the cooking process. output signal or the first derivative of the output signal with respect to time, comparing the value of the cooking quotient with the end of cooking value in the evaluation circuit and whereby the cooking device function is triggered as soon as the value of the cooking quotient falls below the end of cooking value after the start of the cooking process. The concentration of an atmospheric gas, in particular oxygen, nitrogen or carbon dioxide, is detected by the sensor. The disadvantage of this method is that the evaluation is comparatively complex and the automatic determination of the food to be cooked is comparatively complex.

EN 10 2016 206 331 A1 discloses a household cooking appliance which has at least one cooking sensor for recording cooking measurements, a first data memory for storing the cooking measurements as at least one measurement curve, a second data memory in which a plurality of references are stored, and a data processing device for comparing at least one measurement curve with the associated references, wherein the references are reduced sets of coefficients of a discrete transformation of a respective reference curve.

EP 2 741 011 A1 discloses a cooking appliance which has a cooking chamber for cooking food, at least one sensor arranged in the cooking chamber for determining a current signal curve of a gas concentration in the cooking chamber, a memory for storing a plurality of reference signal curves for the gas concentration in the cooking chamber, and a control device for determining a remaining cooking time of the food by comparing the determined current signal curve with the plurality of stored reference signal curves.

DE 197 18 399 A1 discloses a method for cooking in a cooking appliance which has a cooking chamber and a measuring device for recording values of a cooking state variable relating to a property of the food to be cooked, the value of which changes due to the cooking process, wherein the course of the cooking process depends on at least one measured value of the cooking state variable, and in which the cooking process is carried out as a function of one or more values of a derivative of a cooking state variable with respect to time during the cooking process, as well as an associated cooking appliance.

It is the object of the present invention to at least partially overcome the disadvantages of the prior art and in particular to provide a particularly easy-to-implement possibility of being able to determine the end of a cooking time even without the user having to enter a type of food to be cooked.

This object is achieved according to the features of the independent claims. Advantageous embodiments are the subject of the dependent claims, the description and the drawings.

• zu mehreren vorgegebenen Zeitpunkten ("Messzeitpunkten") nach Beginn des Garvorgangs jeweils ein Messwert eines Garraumparameters ermittelt wird, welcher Garraumparameter eine Garraumtemperatur, eine Garraumgaskonzentration, eine Garraumfeuchtigkeit und/oder oder ein daraus abgeleiteter oder berechneter Wert ist,
• für jeden dieser Messzeitpunkte durch Größenvergleich des zugehörigen Messwerts mit mindestens einem dem Messzeitpunkt zugehörigen Referenzwert eine Kategorisierung in einen von mindestens zwei Wertebereichen durchgeführt wird und
• das Garzeitende beruhend auf den kaskadierten Kategorisierungen für die verschiedenen Messzeitpunkte bestimmt wird.

The object is achieved by a method for determining the end of cooking time of food during a cooking process, in which

• at several predetermined points in time ("measurement points") after the start of the cooking process, a measured value of a cooking chamber parameter is determined, which cooking chamber parameter is a cooking chamber temperature, a cooking chamber gas concentration, a cooking chamber humidity and/or a value derived or calculated therefrom,
• for each of these measurement points in time, a categorization into one of at least two value ranges is carried out by comparing the size of the corresponding measured value with at least one reference value associated with the measurement point in time, and
• the end of cooking time is determined based on the cascaded categorizations for the different measurement times.

This method has the advantage that only size comparisons need to be made to determine the end of the cooking time, which allows for a quick calculation. In addition, the size comparisons are carried out at any desired, but then predetermined, measurement times, so that it is advantageous that no major changes in the measured values need to be waited for in order to determine the end of the cooking time. Another advantage is that the method can be carried out as part of a normal cooking process and therefore no special measurement conditions need to be set in the cooking chamber.

The fact that a measured value of a cooking chamber parameter is determined at several predetermined measuring times after the start of the cooking process can also be expressed in such a way that after the start of the cooking process, at times 0 < t1 < ... < tn with n ≥ 2, the respective measured values v1, ..., vn are recorded.

The measurement points can be equidistant from each other in time, or measurement points with different time intervals can be used. The time intervals between two consecutive measurement points can be particularly a range between 30 s and 10 min, especially 5 min. In particular, the first measurement time can be measured in a range between 30 s and 10 min from the start of the cooking process, especially from 5 min.

In general, a measured value can be a directly measured value (e.g. a gas concentration value, humidity value, etc.) or a value derived or calculated from the directly measured value, for example a difference value, a slope, etc.

A cooking chamber parameter can be understood as a measurable parameter of the cooking chamber or of a cooking chamber atmosphere, in particular not a parameter measured on a food item such as a core temperature or similar.

The fact that for each of these measuring points in time a comparison of the size of the corresponding measured value with at least one reference value corresponding to the measuring point in time is carried out means that each of the measuring points in time is assigned at least one reference value with which the measured value recorded at this measuring point in time is compared. The comparison of sizes is carried out using mathematical comparisons, e.g. "greater than", "greater than or equal to", "less than" or "less than or equal to", etc. This corresponds to a categorization of the measured value into at least two value ranges. For example, if for an i-th (with i = [1; n]) measuring point in time ti m reference values r _i;1 < ... < r _i;m with m ≥ 1 are available, a measured value vi can be assigned to corresponding measuring ranges or categorized into corresponding measuring ranges.

$$\mathrm{vi}>\mathrm{ri};1$$

(Example for m = 1): $$\mathrm{iv}<\mathrm{ri};1$$

$$\mathrm{iv}>\mathrm{ri};1$$

In this example, the measured value vi is assigned to one of two possible categories or cascade branches. Instead of one of the comparison operations "<" or ">", the comparison operations "≤" or "≥" can also be used.

$$\mathrm{ri};1<\mathrm{vi}<\mathrm{ri};2$$

$$\mathrm{ri};2<\mathrm{vi}$$

(Example for m = 2): $$\mathrm{iv}<\mathrm{ri};1$$

$$\mathrm{ri};1<\mathrm{iv}<\mathrm{ri};2$$

$$\mathrm{ri};2<\mathrm{iv}$$

In this example, the measured value vi is assigned to one of three possible categories or cascade branches. Here too, the comparison operations "≤" or "≥" can be used instead of the comparison operations "<" or ">".

The fact that the end of cooking time is determined based on (combined or linked) results of the size comparisons for different measurement times means that at least for a previously categorized measured value vi, e.g. at time ti, a new categorization is carried out for a subsequent measurement time, e.g. ti+1. This can also be referred to as a "cascaded categorization". The additional categorization / cascade level can be carried out for one, several or all previously categorized measurement ranges of the previous measurement time ti.

The reference values for the following measurement time can generally be selected dependently or independently of the reference values of a previous measurement time. The reference values for the following measurement time can differ depending on the categories of the previous measurement time into which the measured value was categorized by size comparison. The reference values can basically be arbitrary and can change, for example, from measurement time to measurement time.

The reference values may have been determined experimentally, e.g. by the manufacturer of a cooking appliance carrying out the process. The reference values may be predetermined, e.g. stored in a data memory, or may be calculated. The reference values may be predetermined independently of at least one operating parameter of the cooking process, e.g. independent of a cooking chamber temperature, etc., or calculated or can depend on at least one operating parameter such as the cooking chamber temperature, etc. or can be specified or calculated on the basis of at least one operating parameter.

The cascaded categorization does not have to be carried out for all branches of a cascade tree for all measurement times. Rather, it is also possible that an end of cooking time can already be determined in at least one branch, even if only some of the measured values have been determined, in particular if only two measured values have been measured for this branch and corresponding size comparisons or categorizations have been carried out.

One design is that measured values v1, v2, v3 are determined at exactly three measuring times t1, t2 and t3. This is because it has been shown that recording measured values at just three measuring times enables a reliable and sufficiently accurate determination of the end of cooking time. For example, the measured values can be determined at times t1 = 5 minutes, t2 = 10 min and t3 = 15 min. The fact that the measured values are determined within the first 10 to 20 minutes of a cooking process, in particular within the first 15 minutes, has the advantage that the end of cooking time can also be reliably determined for dishes or foodstuffs that do not have a long total cooking time. However, it is also possible in principle to record measured values at just two measuring times or at more than three measuring times, to make corresponding categorizations and to use these categorizations to estimate the end of cooking time.

It is a design that a type of food is determined based on combined or linked results of the size comparisons for different measurement points. This has the advantage that the end of the cooking time can be determined even more precisely. The determination of the type of food can therefore be carried out in a similar way to the determination of the end of the cooking time through a cascaded categorization. It is a further development that an initial, relatively rough categorization can already be carried out with two measurement points.

It is an embodiment that the type of food to be cooked is determined based on the results of the size comparisons for different measurement times and based on the results a size comparison for a later measurement point in time is determined more precisely. The categorization of the food can therefore be refined by comparing the measured values with reference values at the following measurement points in time (one or more measurement points in time). The type of food can, for example, initially be categorized rather roughly into "pasta", "meat", "vegetables" etc. (e.g. based on comparisons at two measurement points in time). At a later measurement point in time, the categorization of "pasta" can be further subcategorized into "sponge cake", "cheesecake", "muffins" etc. by comparing the measured values with reference values from this later measurement point in time.

One embodiment provides that at least one operating parameter is automatically changed based on a specific type of food being cooked. This has the advantage that unfavorable operating parameters entered by a user for the specific type of food being cooked can be automatically corrected in order to achieve an improved cooking result. If, for example, it is recognized during categorization that a certain type of food is being cooked, but the operating parameters for this type of food are unfavorable, the cooking appliance can automatically change the operating parameters. With automatic conversion of at least one operating parameter, in a further development, valid reference values can be used for the newly set operating parameters in a subsequent comparison step if the reference values depend on the at least one converted operating parameter. However, the at least one operating parameter can be automatically changed solely through the linked categorization of measured values, without the type of food being explicitly determined.

One embodiment is that the at least one operating parameter includes at least one operating parameter from the group of cooking chamber temperature, cooking chamber humidity, heating power, heating type. If, for example, the cooking device detects that pasta is being cooked, but an unsuitable heating type such as "grill mode" has been set by a user, the cooking device can automatically switch from the grill mode to a circulating air mode or similar.

One embodiment is that the end of the cooking time is determined in such a way that a total cooking time minus the time since the last measurement was reached is determined for the results of the size comparisons. For example, if a total cooking time t total _{is recognized} using the cascaded categorization, the end of the cooking time t _end is calculated from this by a simple difference is determined by subtracting the time until the last measurement time ti, ie, according to t _end = t _ges - ti. The end of the cooking time can be specified as an exact time or as a time range. Instead of the end of the cooking time, a remaining cooking time can also be specified.

It is an embodiment in which the measured values are values of a gas concentration prevailing in a cooking chamber. The gas concentration can be an oxygen concentration.

It is an alternative or additional embodiment that values of the humidity prevailing in a cooking chamber are measured as measured values.

The object is also achieved by a cooking device having a cooking chamber, at least one sensor for sensing a measurement parameter prevailing in the cooking chamber and an evaluation device coupled to the at least one sensor, wherein the cooking device is set up to run the method according to one of the preceding claims. The cooking device can be designed analogously to the method and has the same advantages.

For example, one embodiment is that the at least one sensor is an oxygen sensor such as a lambda sensor, etc. Additionally or alternatively, the at least one sensor can be a humidity sensor.

The cooking appliance can have a data memory in which previously experimentally determined reference values are stored. The cooking appliance can additionally or alternatively calculate the reference time values, for example on the basis of set operating parameters. The calculation of the reference values can be carried out using mathematical formulas, in particular based on predetermined, experimentally derived constants.

The cooking appliance can have a display device on which the end of the cooking time is shown. Alternatively or additionally, the cooking appliance can be linked to a user terminal via data technology, e.g. wirelessly, in order to display the end of the cooking time on the user's user terminal. The user terminal can be, for example, a smartphone, a tablet PC, a laptop, etc.

The cooking appliance is in particular a household appliance. The cooking appliance can be, for example, an oven, a steam cooker, a microwave oven or any combination thereof, e.g. an oven with a steam treatment function.

Fig.1

zeigt ein zum Durchführung des Verfahrens eingerichtetes Gargerät;

Fig.2

zeigt ein erstes Flussdiagramm zur Durchführung des Verfahrens; und

Fig.3

zeigt ein zweites Flussdiagramm zur Durchführung des Verfahrens.

The above-described properties, features and advantages of this invention, as well as the manner in which they are achieved, will become clearer and more readily understood in connection with the following schematic description of an embodiment, which is explained in more detail in connection with the drawings.

Fig.1

shows a cooking appliance set up to carry out the method;

Fig.2

shows a first flow chart for carrying out the method; and

Fig.3

shows a second flow chart for implementing the procedure.

Fig.1 shows a cooking appliance in the form of an oven 1 (eg with or without steam treatment functionality and/or microwave functionality), having a cooking chamber 2, an oxygen sensor 3 for sensing an oxygen concentration prevailing in the cooking chamber 2 and an evaluation device 4 coupled to the oxygen sensor 3. The evaluation device 4 can have a data memory in which reference values or numerical values required for calculating the reference values are stored.

The oven 1, in particular its evaluation device 4, is designed to use a cascaded categorization of measured values of the oxygen sensor 3 as described above in order to estimate at least a cooking time end (or analogously a remaining cooking time) of food G treated in the cooking chamber 2 during a cooking process. The oven 1 can also optionally determine the type of food G at least roughly through the cascaded categorization, without the type of food having been entered by a user.

For heat treatment of the food, several heating elements 5, 6 can be present, e.g. a hot air ring heating element 5 and a bottom heating element 6. There can also be other heating elements such as a top heating element etc., which are not shown. Furthermore, a steam generating device and/or a microwave generating device (not shown) can optionally be present.

There is also a front display device 7, for example an LCD display or a segment display, on which the end of the cooking time or - analogously - a remaining cooking time can be displayed. The display device 7 can also be used as an input device, for example if it is designed as a touch-sensitive screen ("touchscreen").

The oven 1 can also be equipped with a communication device (not shown) to exchange data wirelessly or wired with at least one external entity. An external entity can be, for example, a server of the manufacturer of the oven 1. In one variant, the reference values or numerical values required to calculate the reference values can be stored in the external entity, so that they do not need to be stored in the oven 1 itself. In another variant, the reference values or numerical values stored in the data memory of the oven 1 for calculating the reference values can be updated via the external entity, for example as part of a so-called "firmware update". The oven 1 can also be linked to a user device such as a smartphone, etc. via its communication device. For this purpose, the communication device is in particular a wireless communication device, for example a Bluetooth module or a WLAN module.

Fig.2 shows a first possible flow chart for implementing the procedure.

In a first step S1, at a time t1, for example 5 minutes after the start of a cooking process, the oxygen sensor 3 is used to determine Fig.1 a first measured value v1 is measured.

In a second step S2, the first measured value v1 or a value derived therefrom is compared as a measured value with reference values x1 and x2.

In a third step S3, a second measured value v2 is measured by means of the oxygen sensor 3 at a time t2, for example 10 minutes after the start of a cooking process.

In a fourth step S4, if the first measured value v1 is smaller than the first reference value x1, it is compared whether the second measured value v2 is smaller than a third reference value x3.

In a fifth step S5, a third measured value v3 is measured by means of the oxygen sensor 3 at a time t3, for example 15 minutes after the start of a cooking process.

• der dritte Messwert v3 kleiner ist als ein fünfter Referenzwert x5, ob
• der dritte Messwert v3 größer ist als der fünfte Referenzwert x5, aber kleiner ist als ein sechster Referenzwert x6, oder ob
• der dritte Messwert v3 größer ist als der sechste Referenzwert x6.

In a sixth step S6, if the second measured value v2 is smaller than the third reference value x3, it is compared whether

• the third measured value v3 is smaller than a fifth reference value x5, whether
• the third measured value v3 is greater than the fifth reference value x5, but smaller than a sixth reference value x6, or whether
• the third measured value v3 is greater than the sixth reference value x6.

Here x5 < x6.

In a seventh step S7, if the third measured value v3 is less than the fifth reference value x5, the food item G is assigned a cooking end time t _{end_} 1. If the third measured value v3 is greater than the fifth reference value x5 but less than the sixth reference value x6, the food item G is assigned a cooking end time t _{end_} 2. If the third measured value v3 is greater than the sixth reference value x6, the food item G is assigned a cooking end time t _{end_} 3.

In an optional step S8, which follows step S4, a type G ₁ , G ₂ , G ₃ of the food G can be identified at least roughly on the basis of the comparison steps S2 and S4, e.g. for the branch described above, the type G ₁ : "pasta".

In a further optional step S9, which follows the comparison step S6, the type G ₁ , G ₃ of the food G can be identified more precisely based on the comparison step S6, e.g. for the branch described above as type G _1-1 : "sponge cake", type G _1-2 : "cheesecake" or type G _1-3 : "muffin" etc.

This possibility provided for the branch described above of obtaining a respective cooking time end t _end and, if applicable, a type of food from a logical combination of the results of at least two comparison steps can be carried out analogously in the same way or in a slightly modified way for the other linked results of comparison steps or branches (based on the reference values x3, x4, x7 and x8) which are in Fig.2 The reference values can, for example, assume the relationship x3 < x4 and x7 < x8.

It is possible for at least one branch that the end of cooking time can already be determined by a logical combination of only two comparison steps, as shown for the end of cooking time t _{end_} 4 using the comparison steps S2 and S4.

It is also possible to determine or estimate the end of the cooking time based on a first number of comparison steps S2, S4 and to determine it more precisely with at least one further comparison step S6, as shown here for the end of the cooking time t _{end_} 5, in which the end of the cooking time is specified more precisely to the values t _{end_} 6 or t _{end_} 7 using the comparison step S6.

The values for the specific cooking time end t _end can be shown, for example, in the display device 7 of the cooking appliance 1. In general, it is possible to display a remaining running time of the cooking process instead of the cooking time end.

The end of cooking time or the remaining time can be displayed generally using a time value (e.g. "45 min") or using a time range (e.g. "40 to 50 min", "more than 60 min", "less than 40 min", etc.).

For the sake of clarity, not all possible branches are shown in the flow chart shown.

The determination of the end of cooking time and, if applicable, the type of food to be cooked shown in the flow chart can also be referred to as a cascaded categorization.

Fig.3 shows a second possible flow chart for implementing a variant of the method from Fig.2 .

The second flow chart differs from the first flow chart in that additional steps S10 and/or S11 are present in which, depending on the combined comparison results and/or the specific type of food to be cooked, at least one operating parameter, e.g. from the group comprising a cooking chamber temperature, cooking chamber humidity, heating power and/or heating type, is automatically set to a predetermined setting if this predetermined setting has not already been set by a user.

If, for example, the type "G ₁ " of the food G has been recognized in step S10 or the associated measured values v1 and v2 have been categorized accordingly by comparison with the reference values x1 and x3, the oven 1 can automatically check whether the cooking chamber temperature is in a specified temperature range and/or whether one or more heating types such as hot air or a combined top/bottom heat are set. If this is not the case, the oven 1 can set the cooking chamber temperature to the specified temperature range and/or set a hot air operating mode or a top/bottom heat operating mode.

In step S11, the oven 1 can optionally be adjusted or corrected more precisely or at least one operating parameter based on the comparison of the measured value v3 with the reference values x5 and x6 or based on the now more precisely determined type of food "G _1-1 ", "G _1-2 ", "G _1-3 ", for example to a narrower temperature range or to one of the operating modes hot air or top/bottom heat.

It is also possible to recalculate or calculate the end of cooking time t _end based on the automatically set at least one operating parameter, for example by using other reference values.

The reference values used for the cascaded categorisation can be determined and specified by a manufacturer of the oven 1 through experiments. Alternatively or additionally, the reference values can be calculated by oven 1.

The reference values can be specified or calculated independently of at least one operating parameter, e.g. independently of the cooking chamber temperature, etc., or can be dependent on at least one operating parameter such as the cooking chamber temperature, etc. or can be specified or calculated on the basis of at least one operating parameter. With automatic conversion of at least one operating parameter on which the reference values are dependent, the reference values valid for the newly set operating parameters can also be used in a subsequent comparison step.

It is also generally possible to perform only two comparison steps, for example S2 and S4, or more than the three comparison steps S2, S4 and S6.

List of reference symbols

1

oven

2

Cooking chamber

3

Oxygen sensor

4

Evaluation device

5

Hot air ring heater

6

Bottom heat radiator

7

Display device

G

Food

G1 - G3

Type of food

G1-1 - G1-3

Type of food

t

Time

t1-t3

Measurement times

v1-v3

Measured values

S1-S11

Process steps

x1-x8

Reference values

tend_1 - tend_7

End of cooking time

Claims (11)

1. Method (S1-S11) for determining a cooking time end (t_{end_}1 - t_{end_}7) of food to be cooked (G) during a cooking procedure, in which

   - at a plurality of predefined measurement time points (t1 - t3) after the beginning of the cooking procedure, in each case a measurement value (v1 - v3) of a cooking compartment parameter is ascertained (S1, S3, S5), which cooking compartment parameter is a cooking compartment temperature, a cooking compartment gas concentration, a cooking compartment humidity and/or a value derived or calculated therefrom,

   characterised in that

   - for each of these measurement time points (t1 - 13), by comparing the magnitude of the associated measurement value (v1 - v3) with at least one reference value (x1 - x8) associated with the measurement time point (t1 - 13), a categorisation into one of at least two value ranges is performed (S2, S4, S6) and

   - the cooking time end (t_{end_}1 - t_{end_}7) is determined (S7) based on the cascaded categorisations for the various measurement time points (t1 - t3).
2. Method (S1 - S11) according to claim 1, in which the measurement values (v1-v3) are ascertained at precisely three measurement time points (11-13).
3. Method (S1 - S11) according to one of the preceding claims, in which a type (G₁-G₃, G_1-1, G_1-2, G_1-3, G₂, G_3-1, G_3-2) of the food to be cooked (G) is determined (S8, S9) based on categorisations for various measurement time points (11-13).
4. Method (S1 - S11) according to claim 1, in which the type of the food to be cooked (G) is determined based on categorisations (S2, S4) for various measurement time points (t1, t2) and is determined more precisely based on a categorisation (S6) for a later measurement time point (t3).
5. Method (S1 - S11) according to one of claims 3 to 4, in which at least one operating parameter is altered (S10, S11) on the basis of a particular type (G₁-G₃, G_1-1, G_1-2, G_1-3, G₂, G_3-1, G_3-2) of the food to be cooked (G).
6. Method (S1 - S11) according to claim 5, in which the at least one operating parameter comprises at least one operating parameter from the group consisting of cooking compartment temperature, cooking compartment humidity, heat output, heat type.
7. Method (S1 - S11) according to one of the preceding claims, in which the cooking time end (t_{end_}1 - t_{end_}7) is determined such that, for the categorisations, an overall cooking duration is determined minus the duration since the reaching of the last measurement time point (11-13).
8. Method (S1 - S11) according to one of the preceding claims, in which values of a gas concentration prevailing in a cooking compartment (2), in particular oxygen concentration, are measured as measurement values.
9. Method (S1 - S11) according to one of the preceding claims, in which values of a humidity prevailing in a cooking compartment (2) are measured as measurement values.
10. Method (S1 - S11) according to one of the preceding claims, in which the reference values are reference values that have been previously determined on an experimental basis or reference values that have been calculated based on predefined constants that have been derived on an experimental basis.
11. Cooking appliance (1), having a cooking compartment (2), at least one sensor (3) for sensing a measurement parameter prevailing in the cooking compartment (2) and an evaluation facility (4) coupled to the at least one sensor (3), characterised in that the cooking appliance (1) is configured to allow the method (S1 - S11) according to one of the preceding claims to run.

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