BE1030425A1 - Method for cooking a food in a cooking appliance with a sensor - Google Patents

Abstract

The present invention relates to a method (29) for cooking a food item (6) in a cooking space (3) of a cooking appliance (1) with at least one sensor (15, 18, 19) for monitoring the food item (6) and/or the cooking space (3), wherein at least one property value of the food to be cooked (6) is determined based on sensor data recorded by means of the sensor (15, 18, 19), a simulated temperature (20) of the food to be cooked (6) being calculated based on a thermal simulation, wherein based on the simulated temperature (20), the at least one property value determined based on the sensor data is checked for plausibility, and at least one setting of the cooking appliance (1) is determined based on a plausible property value. The present invention further relates to a cooking appliance (1), in particular an oven, wherein the cooking appliance (1) is designed to carry out such a method (29).

Description

1 BE2022/5257

Method for cooking a food in a cooking appliance with a sensor

Technical area

The invention relates to a method for cooking a food item to be cooked in a cooking space of a cooking appliance with at least one sensor for monitoring the food item to be cooked and/or the cooking space. The invention further relates to a cooking appliance designed to carry out such a method, in particular an oven.

Background of the invention

From the prior art, cooking devices are known, for example, as ovens, in which the cooking process is observed using sensors and settings of the cooking device are determined based on the data recorded by the sensors. For example, it is known to record a cooking chamber temperature or a food temperature measured using a spigot thermometer and to use this as a basis for a decision about at least one setting of the

to use the cooking appliance. In particular, cooking appliances are also included

Camera devices known as sensors, in which the

Camera device identifies the food to be cooked or a condition of the food to be cooked can be recognized.

For example, DE 10 2008 042 804 A1 shows a cooking appliance with a camera

Watching food being cooked is known, being recorded by the camera

Images are sent to an external device for playback on a display and are also stored in the cooking device. The cooking appliance has a comparison unit for comparing two times recorded at different times

Take pictures to see tanning progress. The image of the food to be cooked can also be used to inform about a corresponding

Image evaluation to evaluate the degree of cooking and thus to automatically control and/or end the baking process.

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The disadvantage is that sensor data recorded using sensors requires interpretation and is subject to a variety of influences from the cooking appliance itself and the environment

cooking appliance and/or the food being cooked. The sensor data is also easier to assign to a characteristic course for some food items than for other items to be cooked. These circumstances lead to sensor data being misinterpreted and subsequent incorrect decisions about the settings of the sensor

Cooking appliance can be hit. For example, a cooking appliance is then switched off even though the food has not yet been fully cooked.

Description of the invention

Based on the background of the invention, it is an object of the present invention to propose a method by which the

Cooking process can be better controlled.

The object of the invention is achieved by the features of the independent

Main claims resolved. Advantageous refinements are in the

Subclaims specified. If technically possible, the teachings of the

Subclaims can be combined as desired with the teachings of the main and subclaims.

In particular, the object is achieved by a method for cooking a food item in a cooking space of a cooking appliance with at least one sensor for monitoring the food item and/or the cooking space, wherein at least one property value of the food is determined based on sensor data detected by the sensor

Food to be cooked is determined, using a thermal simulation to calculate a simulated temperature of the food to be cooked, using the simulated

Temperature of at least one determined based on the sensor data

Property value is checked for plausibility, and at least one setting of the cooking appliance is determined based on a plausible property value.

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Advantageous aspects of the claimed invention are explained below and preferred modified embodiments of the invention are explained below

Invention described. Explanations, especially regarding advantages and

Definitions of characteristics are essentially descriptive and preferred, but not limiting, examples. If an explanation is limiting, this will be expressly mentioned.

A cooking appliance is designed in particular as an oven, in which the

Preparation of a food, for example, temperatures of around 100-250 ° C are provided in the cooking space. The cooking appliance can also be used as an oven with a

Pyrolysis function, a steam cooking function and/or with an integrated

Be designed as a microwave. The cooking appliance can also be used as a steamer,

Be designed as a microwave or stove.

The cooking chamber of the cooking appliance is preferably a cavity insulated from an outer wall of the cooking appliance by means of thermal insulation

Housing of the cooking appliance is formed. The cooking space can preferably have one

Opening can be filled with food or such food can be removed from the cooking space via the opening, the opening being closed by means of a

Cooking compartment door can be locked. Means are preferred in or on the cooking space

Heating and/or means for circulating the air in the cooking chamber are provided. Furthermore, means for emitting radiation can be used in the cooking chamber

Heat and/or for transferring heat by means of heat conduction and/or

Induction may be provided.

A sensor is preferably designed as a camera device for observing the food being cooked. A sensor can alternatively or additionally also be used as a

Temperature sensor for detecting the cooking chamber temperature or the

Food temperature or as a moisture sensor to record the moisture in the

Cooking chamber be trained. Furthermore, a sensor can also be designed as a weight sensor for detecting the mass of the food to be cooked or as a timer.

A sensor designed as a camera device is in particular outside the

Arranged cooking space, with a viewing window in a cooking space wall

4 BE2022/5257 is embedded through which the camera device can observe the food being cooked.

The camera device is preferably above the food to be cooked, i.e. above it

Arranged cooking space and looks from above onto the area that is intended for arranging the food to be cooked. The camera device can also be arranged on the side of the food or cooking space and on the side of the food space mentioned

View area. An arrangement with an oblique perspective on the food to be cooked is also possible. The camera device includes, for example, a 2D

Camera, but can alternatively or additionally also have a 3D camera, for example designed as a TOF camera.

A cooking state of the food to be cooked is preferably determined as a property value. Such a cooking state is determined, for example, by the course of the

Sensor data is compared with a course that is characteristic of this sensor data for the food being cooked and areas of the course assigned to a respective cooking state are identified. The cooking state can also be based on another property of the food recorded by the sensor data

Food to be cooked, such as a spatial dimension, a mass, a surface, a

Coloring, especially browning, and/or a thermal capacity of the

Food to be cooked can be determined, or the property value forms one of the above

Properties directly. The property value is particularly preferably determined as a value derived from the sensor data.

A thermal simulation is one carried out over the cooking process

Calculation of the food temperature, which is at least a sufficient number of

Influencing factors taken into account. A simulated temperature can be calculated continuously in parallel with the cooking process or predictively.

Influencing factors include, for example, the cooking chamber temperature, the initial

Food temperature, the heating output of various means for heating the cooking space and/or food, the approximate mass, surface area

Composition and/or heat capacity of the food to be cooked or

Heat transfer coefficients. In particular, the thermal is taken into account

Simulate the change in these influencing factors over the cooking process.

The thermal simulation preferably uses a highly simplified one

Model of the food to be cooked and simplified models of the

Heat transfer phenomena on the food to be cooked in order to keep the capacity of a data processing device necessary for the simulation low. 5 The corresponding temperature of the food to be cooked is simulated

is subject to inaccuracies, but these inaccuracies are sufficiently far below those critical for a plausibility check

Magnitude.

The above solution to the problem now includes the teaching that the property value is first checked for plausibility using thermal simulation before it is used as a basis for decision-making for determining a setting of the cooking appliance. For example, if a property value is determined based on which a food item is interpreted as fully cooked, but the simulated temperature at the relevant time is still significantly below the temperature required for finished cooking, then the

Contrary to the property value, the cooking process was not completed but continued. The interpretation of the property value was therefore incorrect and would have led to a wrong decision and the food would have remained undercooked, for example because the property value was falsified by a disturbing influence. The thermal simulation therefore serves to improve

Interpretation or a possibility of checking an interpretation and a setting of the cooking device is only determined when the necessary property value is combined with the simulated temperature

Seems plausible. The procedure is compared to a procedure without

Plausibility check through the simulated temperature is therefore more stable and enables reliable control of the cooking device.

In this way, the sensor data can be used for more foods to be cooked, in particular for those in which the course of the property value follows a characteristic course only poorly or with strong fluctuations, or in which phenomena increasingly occur that falsify the property value.

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The food to be cooked can preferably be viewed through a camera device or through

Evaluation of images from the camera device are automatically recognized by the cooking device or by manual input, for example at a

Program selection can be set, in which case at least one variable and / or at least one parameter for the thermal simulation and / or a characteristic curve that is expected for the property value for this food to be cooked, or at least values derived therefrom in a

Storage device of the cooking appliance can be stored and used for the process. The at least one setting of the cooking appliance that is determined is, for example, a cooking temperature, a heating curve

Switch-off time or a switch-on time of at least one means

Heating up or cooling down the cooking space or the food being cooked or a position of the

cooking compartment door. Particularly preferably, the property value and the simulated temperature are continuously determined during the cooking process and the cooking process is fully controlled based on the property value, i.e. with regard to all relevant settings, and is ended in particular after the food has been cooked. By the determined based on the property value

Ending the cooking process, i.e. switching off the cooking device, particularly advantageously prevents the food being cooked from overcooking, drying out or burning.

Switching off can preferably also be done in an energy-saving manner before the food is fully cooked, so that the food finishes cooking with the residual heat present in the cooking space.

In a preferred embodiment, the property value is as

Movement value is determined, which is one time for the movement amplitude occurring on the food at an observation time and one from the

Value derived from sensor data, in particular camera images. A distinction must be made between systematic movements, i.e. those that extend over a significant period of the cooking process, are comparatively slow and directed, such as rising processes,

Melting or browning processes and spontaneous movements that occur over a short period of time with a high amplitude of movement and are undirected.

7 BE2022/5257

Spontaneous movements arise, for example, from simmering quickly

The food being cooked is torn apart or caused by disruptive influences such as changing

Lighting conditions, for example people in front of the cooking appliance. For many foods, such a movement value follows a characteristic course over at least part of the cooking process and therefore allows conclusions to be drawn

Cooking process, which can serve as a basis for decision-making.

The property value is alternatively or additionally determined as an edge energy value, which is a measure of the edges captured in an edge image and therefore allows conclusions to be drawn about the size of the baked goods. The

Edge energy value also represents one from the sensor data, in particular

Camera images, derived value. Such an edge energy value also follows a characteristic course for many cooked goods over at least part of the cooking process and therefore allows conclusions to be drawn about the cooking process, which can serve as a basis for decision-making. Both a motion value and an edge energy value can be determined directly by a

Determine images recorded by the camera device and process them in a comparatively simple manner using a data processing device.

In one embodiment, the simulated temperature is determined using a 1D

Point model of the food to be cooked is simulated. The thermal simulation is then particularly simple and can be done with low capacity

Data processing device can be carried out. For the 1D model, a homogeneous food temperature is assumed for a food concentrated in one point

The mass of the food to be cooked is assumed, whereby the food to be cooked is used for the calculation of

Heat transfer phenomena can be assigned further properties such as a surface. Alternatively, the simulated temperature can also be simulated using a more complex model, such as a 3D model. Other effects can also be taken into account in the simulation, for example

Mass changes, rising, shrinking, loss of moisture, evaporation or pore formation.

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Heat conduction, convection and heat radiation are particularly preferably taken into account as heat transfer phenomena in the thermal simulation, especially in the 1D model. Heat input through microwave radiation can also be taken into account as microwave power if the cooking appliance includes means for emitting microwaves.

In a particularly preferred embodiment, the sensor is as

Camera device designed for observing the food to be cooked, with images of the food to be cooked being recorded by the camera device at certain time intervals and at least one based on the camera images

Property value of the food to be cooked is determined. Such a property value is in particular a movement value, a browning value or a

Edge energy value. A camera device advantageously makes it possible to determine at least one property value for a large number of items to be cooked, which is suitable for controlling the cooking appliance, in particular follows a characteristic course and allows conclusions to be drawn about the cooking state.

However, especially with motion values determined by camera devices, there are often disruptive influences and/or misinterpretable events during the

Cooking process, against which the process can be particularly advantageously stabilized by the plausibility check based on the simulated temperature.

In a further embodiment, the sensor is used as a moisture sensor

Determining the humidity in the cooking chamber is formed, with sensor data detected by the humidity sensor being recorded at certain time intervals and based on the sensor data of the at least one

Property value of the food to be cooked is determined. The humidity in the cooking chamber can also follow a characteristic course depending on the food being cooked and allow conclusions to be drawn about the cooking status, although here too there are disruptive influences, for example

Opening a cooking chamber door can falsify a recorded property value.

It is then again through the plausibility check based on the simulated

Temperature advantageously stabilizes the process compared to such

to achieve disruptive influences.

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At least one parameter of the food to be cooked is preferred for the thermal

Simulation determined based on sensor data of at least one sensor for detecting a property of the food to be cooked. Such a parameter is, for example, a heat conduction coefficient or one that cannot be changed over the cooking process

Characteristics of the food to be cooked. The sensor or several such sensors used for the method is or are then advantageously also used to determine the parameters necessary for the thermal simulation and no further sensor or only a few further sensors need to be provided for this purpose. In particular, a camera device can do this

Food to be cooked can be recognized and parameters for different food to be cooked in one

Storage device of the cooking appliance can be stored, which are then retrieved from the storage device for the method depending on the recognized food to be cooked. The cooking appliance can then advantageously carry out the process completely or at least largely automatically. Alternatively or additionally, at least one parameter of the food to be cooked for the thermal simulation is determined based on manual input on an operating device of the cooking appliance.

A false or incorrect determination of the parameter is then largely impossible.

Furthermore, at least one variable is preferred for the thermal simulation based on sensor data from at least one sensor for detecting a

Characteristics of the food to be cooked and/or the cooking space are determined. Such a variable is, for example, a cooking chamber temperature, a cooking chamber humidity or...

Characteristics of the food to be cooked vary during the cooking process. The sensor or several such sensors used for the method will then advantageously also be used to determine the values necessary for the thermal simulation

Variables, especially throughout the entire cooking process, are used and no additional sensor or only a few additional sensors are required

intended purpose.

A cooking chamber temperature is still preferred by one

Temperature sensor determined, which can serve as a sensor in the process or

10 BE2022/5257 at least on the cooking appliance for controlling at least one means of

Heating of the cooking space and / or food can be provided.

In one embodiment, a time is determined based on the property value

switching off the cooking appliance. Undercooking, overcooking or burning of the food is then reliably avoided. In particular, none is

Determination of a cooking time and no observation of the cooking device by an operating person is necessary. It can also depend on the

Property value when assumed or recognized as sufficient

Cooking state triggers a method for detecting browning of the food to be cooked, which is carried out, for example, by means of a camera device and causes the cooking device to be switched off when sufficient browning is detected.

In a further embodiment, the simulated temperature is used

Burning prevented if a property value is missing. For the known food to be cooked, a maximum temperature limit is stored in the control unit, upon reaching which the food to be cooked is safely cooked and overcooking is prevented by switching off using the simulated temperature. This is particularly useful if the sensor history is less meaningful.

This is particularly preferred and has the advantages already described above

Cooking device designed as an oven for baking a baked good, whereby the

Cooking chamber is designed as a baking sleeve. The process is then used in particular when baking baked goods that are during the

have a significant change during baking or require it in the cooking space, such as cakes, muffins, bread, cookies, baked rolls or croissants,

Pizza, baked vegetables, casseroles, quiche, gratins or lasagna. In particular, the method can also be carried out in the oven with several baked goods lying on a baking tray, in which case the simulated temperature is then preferably calculated for only one item to be cooked, for example a item to be cooked with average properties. Alternatively, a simulated temperature can be calculated for several or even each item to be cooked.

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The object is also achieved by a cooking appliance, in particular an oven, for cooking a food item, having a cooking chamber and at least one

Sensor for monitoring the food and/or the cooking space, whereby the

Cooking appliance is designed to carry out a method described above.

In particular, the cooking appliance has a data processing device that is set up to carry out the method. This also preferably has

Cooking device also has a storage device for storing data. The

The cooking appliance then has the advantages described above with regard to the method.

Brief description of the drawings

The invention is explained below with reference to the attached

Drawings explained in more detail using preferred exemplary embodiments. The

Formulation Figure is abbreviated as Fig. in the drawings.

Show in the drawings

Fig. 1 is a schematic sectional view through a cooking appliance according to one

aspect of the invention;

Fig. 2a is a diagrammatic representation of a first according to one aspect

Invention calculated simulated temperature of the food and a cooking chamber temperature over time;

Fig. 2b is a diagrammatic representation of a second according to one aspect of

Invention calculated simulated temperature of the food and a cooking chamber temperature over time;

3: a diagrammatic representation of a movement value determined according to one aspect of the invention over time; and

Fig.4 is a process diagram of a method according to one aspect of

Invention.

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Detailed description of the exemplary embodiments

Figure 1 shows a cooking appliance 1 designed as an oven with a housing (not shown) and a cooking space 3 arranged in the housing.

The cooking chamber 3 has an upper side through a first cooking chamber wall 4.1, a lower side through a second cooking chamber wall 4.2, a front side through a third cooking chamber wall 4.3 and a rear side

Side limited by a fourth cooking chamber wall 4.4, with the cooking chamber 3 continuing to a right by cooking chamber walls, not shown

side and limited to a left side. There is one in the cooking chamber 3

Food carrier 5 arranged on which food 6 rests. The

Cooking chamber walls 4.1, 4.2, 4.4 can be insulated from the housing in a manner not shown.

The third cooking chamber wall 4.3 is formed by a cooking chamber door 7, whereby the

Cooking chamber door 7 can be swung open to open or close an opening 8 of the cooking chamber 3. The cooking chamber door 7 is formed from multiple glazing, has a handle 7.1 and is sealed against the first cooking chamber wall 4.1 by means of a seal 10.

A camera device 15 is arranged above and outside the cooking space 3, which is designed as a first sensor for monitoring the food 6 and/or the cooking space 3. Between the camera device 15 and the

Cooking chamber 3 has a viewing window 9 embedded in the first cooking chamber wall 4.1.

The camera device 15 is directed downwards and observes this

Food 6 located in the cooking space 3 through the viewing window 9 in a top view, as indicated by a viewing cone of the camera device 15.

A spit thermometer 18 is arranged in the food 6, which acts as a second

Sensor for monitoring the food 6 is designed and the

Measures food temperature. Furthermore, in the cooking appliance 1 within the

Cooking chamber 3 has a humidity sensor 19 arranged, which acts as a third sensor

Monitoring the food 6 and/or the cooking space 3 is designed. Ultimately

13 BE2022/5257, a temperature sensor 14 is also arranged in the cooking chamber 3, which is used for

Determining the cooking chamber temperature is used.

The cooking appliance 1 also has a data processing device 16

Executing a method, in particular for processing images of the

Camera device 15 and for determining at least one setting of the

cooking appliance 1. In particular, the data processing device 16 is for

Data exchange with the temperature sensor 14, the camera device 15, the

Spit thermometer 18 and / or the humidity sensor 19 set up. In addition, the cooking appliance 1 has a storage device 17 for storing data, which is preferably set up for data exchange with the data processing device 16.

Figures 2a and 2b show the course of a simulated temperature 20 for a lasagna over the time of a baking process in an oven, with the course of the temperature recorded by a temperature sensor 14 also in each case

Cooking chamber temperature 21 is plotted. In Figure 2a the oven is already preheated at the beginning of the process, in Figure 2b the cooking process begins

Room temperature in the cooking space and heating up the oven is part of the

cooking process. The simulated temperature 20 results from a highly simplified 1D model. There is also a threshold value at 80°C, which the lasagne must exceed here, for example, in order for it to be based on the

The property value determined by sensor data, which indicates a finished lasagna, can be assumed to be plausible. For a preheated one

In the oven according to Figure 2a, the threshold value is reached at around 25 minutes; in a non-preheated oven according to Figure 2b, the threshold value is at around

minutes reached.

Figure 3 shows the course of a movement value, which is repeated by a

Images recorded by the camera device during the baking process

Sponge cake was determined and shows the occurrence of systematic movements on the surface of the cake, which arise from the rising of the cake 30. The time is plotted in minutes on the x-axis and the time on the y-axis

14 BE2022/5257 an amplitude of the movement value. Starting from an initially low amplitude, there is an increasing amplitude as the heater heats up

Cooking appliance 1 can be seen, which reaches a pre-maximum 22 at around 12 minutes.

The pre-maximum 22 is caused by the cake dough melting due to increasing viscosity. The movement value increases after that

Pre-maximum 22 continues until it reaches a maximum 23 around minute 28, at which point the cake rises significantly. The cake is heated through at this time so that the raising agent causes it to rise throughout the entire volume of the cake. The movement value then drops again to a minimum of 24 at around minute 50, which is due to the consumption of the propellant. Once the raising agent has been used up and the minimum 24 has been reached, the cake is finished baking.

In the course of the movement value shown in Figure 3, in which the

Occurrence of a maximum as a basis for decision-making to determine the

Setting or settings of the cooking appliance is used, there is a risk that the

Pre-maximum 22 is already incorrectly interpreted as maximum 23, and this means that the baking process is ended before the cake is actually cooked through. It is then possible based on the simulated temperature 20

When the pre-maximum 22 occurs, check whether the food is fully cooked

Cake seems plausible, i.e. whether a corresponding temperature is achieved by the simulated temperature 20. Will this plausibility be achieved?

If pre-maximum 22 is negated, the cooking device 1 will not be adjusted and the baking process will continue.

Figure 4 shows a process diagram of a method 29 according to one aspect of the invention. In a first step 30, sensor data is recorded by at least one sensor for monitoring the food 6 and/or the cooking space 3.

In a second step 31, the sensor data becomes at least one

Property value determined. In a third step 32, a simulated temperature 20 of the food 6 to be cooked is calculated using a thermal simulation.

In a fourth step 33, the at least one property value determined based on the sensor data is based on the simulated temperature 20

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Plausibility checked, for example by defining a threshold value that the simulated temperature must have exceeded before the

Property value is assumed to be plausible. The check shows none

Plausibility, the method 29 is started again at the first step 30.

However, if the check reveals plausibility, in a fifth

Step 34 determines at least one setting of the cooking appliance 1 based on the plausible property value.

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List of reference symbols 1 cooking appliance 3 cooking chamber 4.1 first cooking chamber wall 4.2 second cooking chamber wall 4.3 third cooking chamber wall 4.4 fourth cooking chamber wall 5 food support 6 food 7 cooking chamber door 7.1 handle of the cooking chamber door 8 opening 9 viewing window 14 temperature sensor 15 camera device 16 data processing device 17 storage device 18 spit thermometer 19 humidity sensor 20 simulated temperature 21 cooking chamber temperature 22 pre-maximum 23 Maximum 24 Minimum 29 Procedure first step 31 second step 32 third step 33 fourth step 30 34 fifth step

Claims (13)

17 BE2022/5257 patent claims 1. Method (29) for cooking a food item (6) in a cooking space (3) of a cooking appliance (1) with at least one sensor (15, 18, 19) for monitoring the food item (6) and/or the cooking space (3) ; wherein at least one property value of the food to be cooked (6) is determined based on sensor data recorded by the sensor (15, 18, 19); wherein a simulated temperature (20) of the food to be cooked (6) is calculated using a thermal simulation; wherein the at least one property value determined based on the sensor data is checked for plausibility using the simulated temperature (20); and wherein at least one setting of the cooking appliance (1) is determined based on a plausible property value. 2. Method (29) according to claim 1, wherein a movement value or an edge energy value is determined as the property value. 3. Method (29) according to claim 1 or 2, wherein the simulated temperature (20) is simulated using a 1D point model of the food to be cooked (6). 4. Method (29) according to one of the preceding claims, wherein the simulated temperature (20) is simulated using convection, heat conduction, heat radiation and microwave power introduced into the food (6). 5. Method (29) according to one of the preceding claims, wherein the sensor (15, 18, 19) is designed as a camera device (15) for observing the food (6); and 18 BE2022/5257, wherein images of the food to be cooked (6) are recorded by the camera device (15) at certain time intervals and the at least one property value of the food to be cooked (6) is determined based on the camera images. 6. Method (29) according to one of the preceding claims, wherein the sensor (15, 18, 19) is designed as a moisture sensor (19) for determining the moisture in the cooking space (3); and wherein sensor data detected by the moisture sensor (19) are recorded at certain time intervals and the at least one property value of the food to be cooked (6) is determined based on the sensor data. 7. Method (29) according to one of the preceding claims, wherein at least one parameter of the food to be cooked (6) for the thermal simulation is determined based on sensor data from at least one sensor (15, 18, 19) for detecting a property of the food to be cooked (6). 8. Method (29) according to one of the preceding claims, wherein at least one parameter of the food to be cooked (6) for the thermal simulation is determined based on manual input on an operating device of the cooking appliance (1). 9. Method (29) according to one of the preceding claims, wherein at least one variable for the thermal simulation based on sensor data from at least one sensor (15, 18, 19) for detecting a property of the food to be cooked (6) and/or the cooking space (3) is determined. 10. Method (29) according to one of the preceding claims, wherein a cooking chamber temperature (21) is determined as a variable by means of a temperature sensor (14). 11. Method (29) according to one of the preceding claims, wherein a time for switching off the cooking appliance (1) is determined based on the property value. 19 BE2022/5257 12. Method (29) according to one of the preceding claims for baking a baked product in a baking sleeve of an oven. 13. Cooking appliance (1), in particular oven, for cooking a food item (6), having a cooking space (3) and at least one sensor (15, 18, 19) for monitoring the food (6) and/or the cooking space (3) ; wherein the cooking appliance (1) is designed to carry out a method (29) according to one of the preceding claims.