BE1030428A1 - Method for cooking a food item in a cooking appliance with a camera device - Google Patents

Abstract

The present invention relates to a method (29) for cooking a food item (6) in a cooking chamber (3) of a cooking appliance (1) with a camera device (15) for observing the food item (6), wherein at certain time intervals from the camera device ( and wherein at least one setting of the cooking appliance (1) is determined based on the movement 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 BE2022/5255

Method for cooking a food in a cooking appliance with a

Camera setup

Technical area

The invention relates to a method for cooking a food item in a cooking chamber of a cooking appliance with a camera device for observing the food item to be cooked.

The invention further relates to a cooking appliance designed to carry out such a method, in particular an oven.

Background of the invention

Cooking appliances, especially ovens, are known from the prior art

Camera devices are known in which a camera image is used to recognize a specific item to be cooked. For example, these are given

Cooking programs are started by the cooking appliance depending on the food detected, which are then run through according to a predetermined sequence.

However, the desired process often becomes disadvantageous due to a fixed procedure

Cooking point not reached or exceeded because there are too many influencing factors

The cooking process is not taken into account.

To solve this problem, it is known from the prior art that

Cooking device depending on one recognized by the camera device

To control the cooking state of the food, in particular to switch it off. For example, from DE 10 2008 042 804 A1 a cooking device with a camera for observing food being cooked is known. The images recorded by the camera 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 images taken at different times in order to obtain one

Identify tanning progress. The image of the food to be cooked can also be used to evaluate the image accordingly

2 BE2022/5255

Evaluate the degree of cooking and thus automatically control and/or end the baking process.

From DE 10 2019 120 008 A1 there is also a method for operating one

Cooking device with a camera device is known, in which at least one measure for shorter-term fluctuations of an image parameter is determined around a longer-term trend caused by increasing cooking of the food to be cooked. Depending on the degree of fluctuation, an internal cooking state of the food is derived. The disadvantage of the described method is complex and requires complex image evaluation.

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 task is solved by a method for cooking a food to be cooked in a cooking space of a cooking appliance with a camera device for observing the food to be cooked, at certain time intervals from the

Camera device images of the food to be cooked are recorded and a difference image is created for at least one image set from at least two images taken one after the other by pixel-by-pixel subtraction of at least one pixel value from each other, with at least one from the difference image

Movement value is determined, and at least one setting of the cooking appliance is determined based on the movement 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.

The camera device is arranged in particular outside the cooking space, with a viewing window being embedded in a cooking space wall through which the

Camera device can observe the food being cooked. This is preferred

Camera device arranged above the food to be cooked, i.e. above the 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 can look laterally onto the area mentioned.

It is also an arrangement with an oblique perspective of the food being cooked

4 BE2022/5255 possible. The camera device includes, for example, a 2D camera, but can alternatively or additionally also be a 3D camera, for example as a TOF camera.

Camera designed, have.

A set of images is understood to mean a certain number of images that are taken one after the other of the food being cooked. One is particularly preferred

Image set is a pair of images, so it consists of two images. The images in a set of images are recorded at a predetermined time interval or are selected from a larger number of images recorded by the camera device with the corresponding time interval, in particular from a few

seconds. The time interval at which image quantities are recorded or used to create a difference image can also change during a cooking process, for example depending on in which time periods of the cooking process a particularly large or small amount of movement is expected for a recognized food to be cooked. Such a changeable temporal one

Distance is then taken into account in the evaluation of the images, especially when determining the movement value.

A difference image becomes at least one by pixel-by-pixel subtraction

Pixel value created from each other. Such a pixel value is approximately one

Color value, an averaged color value of several color channels, a brightness value

Gray value or a saturation value. The difference image can also be formed, for example, from three color values of different color channels or it will

Color channel forms its own difference image. The difference image consists of positive values for a respective pixel if the minuend is larger than the subtrahend and negative if the subtrahend is larger than the minuend.

It is also possible that difference picture regarding the amounts of the differences depending

To evaluate or calculate the pixel value. A difference image from more than two images can be created, for example, by proportionally, averagely or summarily taking into account several pixel values from several images at the minuend and/or subtrahend. One pixel corresponds

In particular one pixel of a processed image, but can also be several

Include pixels.

The above solution to the problem now includes the teaching that for one

Image quantity can be recognized by the difference image whether a respective one

Image point has fundamentally changed in the time between taking the images of the image set. A change is assigned to a movement of the food 5 at the relevant location. Such a movement can advantageously be achieved using the difference image in a very simple manner with little

Data processing requirements can be identified. The in a temporal

The movement that occurs at a distance, which is then represented by the movement value, follows a characteristic course over the cooking process depending on the food being cooked.

Based on such a connection, at least one

The setting of the cooking appliance is determined. The cooking appliance is therefore controlled based on an actual cooking state recognized by the method and the food is therefore cooked more precisely. For this purpose, a difference image is preferably formed repeatedly over the cooking process and a movement value is determined from this.

By assessing the doneness based on the movement value, or the

By determining the at least one setting based on the movement value representing the cooking state, the cooking process is particularly advantageously tailored to the respective composition of the food to be cooked and is independent of a fixed program sequence. It is therefore not important whether information about the composition of the food to be cooked is known, but rather the influence that the composition has, in particular on the cooking time, is reflected in the determined movement value and is therefore automatically taken into account.

The food can preferably be viewed through the 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 the characteristic curve that is expected for the movement value for this food to be cooked, or at least values derived from it, can be stored in a storage device of the cooking appliance and used for the method. The at least one setting of the

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Cooking appliance that is determined is, for example, a cooking temperature

Heating curve, a switch-off time or a switch-on time at least one

Means for heating or cooling the cooking space or the food to be cooked or a

Position of the cooking compartment door. Particularly preferably, the movement value is continuously determined during a cooking process and based on the

Movement value the cooking process in full, i.e. with regard to all relevant

Settings, controlled and particularly ended after the food has been cooked. Through the termination of the determined by the movement value

Cooking process, i.e. switching off the cooking device, is particularly advantageous

Prevents the food from overcooking, drying out or burning. A

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

residual heat finishes cooking.

The type of movement is preferably differentiated by choosing the time intervals. A distinction must be made between systematic ones

Movements, i.e. those that extend over a significant period of time during 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 at a high level

Movement amplitude occurs and is undirected. Spontaneous movements arise, for example, from simmering, quickly tearing apart the food,

Formation and dissolution of air bubbles in dough or also through

Disturbances such as changing lighting conditions, for example from people in front of the cooking appliance. Through the preferred choice of short time intervals on the temporal scale of the spontaneous movements, the

Difference image shows the spontaneous movements, while systematic ones

Movements in the short time intervals produce only little movement and therefore have no or very little effect on the difference image.

The choice of short time intervals is particularly preferred for foods where the spontaneous movements have a particularly characteristic course over the cooking process. This is

7 BE2022/5255, for example, for casseroles, gratins, oven soups and lasagnas in one

Oven the case. Casseroles, gratins, oven-baked soups and lasagnas included

Liquid that begins to simmer during the cooking process. One like this

Simmering is characterized by the formation of bubbles on the surface of the food to be cooked and therefore generates large amplitudes of spontaneous movement with a stochastic distribution, which increase to one as the heat increases

Increase to a maximum and after a maximum with increasing thickening of the

Decrease fluid. The method described above is used in particular to detect simmering in food cooked with liquid.

Spontaneous movement can also occur with flat loads that are visible

Sauce can be recognized. If with pizzas, contractions, quiche and tarte flambée

If the proportion or layer thickness of the sauce is thick enough, then there will be a lot of spontaneous movement here too.

In a particularly preferred embodiment, the time-determined intervals are less than 30 seconds. A time interval of 1, 2, 3, 4, 5, 10, 15, 20 or 25 seconds is particularly preferred. With such a time interval, the difference image depicts spontaneous movements with little or no influence from systematic movements

Movements extend over significantly longer periods of time. The

Movement value is then a measure only for spontaneous movements and can be assigned to a characteristic course of such spontaneous movements, for example the occurrence of simmering in a corresponding food such as a casserole, a gratin, an oven-baked soup or a lasagna, in order to derive the cooking state and that Control the cooking appliance accordingly. For example, the movement value can be maximum at maximum simmering or, conversely, minimum.

In a further preferred embodiment, the movement value is as

Scalar determined from the pixel values per pixel in the difference image. The

Pixel value of the difference image corresponds to the difference in the pixel values of the corresponding pixels of the images in the image set. Such a scalar leaves

8 BE2022/5255 can be processed particularly easily as a single value and compared with a characteristic curve. The movement value is preferred as

Average of the amounts of the pixel values per pixel, as a square

Mean value of the pixel values per pixel and/or as variance of the

Pixel values determined for each pixel. The movement value can be calculated easily and with little effort using the calculation methods mentioned

Data processing device can be determined. Also other types of

Averaging is possible.

Furthermore, the movement value is preferred as a moving average of the

Average of the amounts of the pixel values per pixel, the square

Average of the pixel values per pixel and/or the variance of the

Pixel values determined for each pixel. By considering the average value, one-off and/or very short-term disturbances can be identified

Movement value can be filtered out. Such disruptive influences arise when the lighting conditions in the cooking space change, for example by switching a light source in the vicinity of the cooking appliance on or off or by the

Someone walks past the cooking appliance. Disturbances can also arise, for example, from the food itself, for example if liquid splashes out or the food falls over. A moving average is formed over several image sets, for example over seven image sets, and always includes the image set currently being viewed as well as this one

Image set immediately preceding image sets. If the movement value for one of these image sets changes due to a disturbing influence, this only has a small influence on the mean value, so that the mean value is in

Essentially continues to follow the characteristic course.

In a further embodiment, the mean value is calculated only from image sets that remain after outliers have been removed. The outliers can be identified using statistical analyses, ranking filters and/or 1D or 2D bilateral filters. In that case, this is what needs to be evaluated

Signal particularly independent of interference such as

9 BE2022/5255

Fluctuations in lighting, people in front of the cooking appliance, food falling over or doors being opened by the user.

In a preferred embodiment, the at least one setting of the

Cooking appliance based on an extreme value or a maximum of the

Movement value determined.

In a particularly preferred embodiment, the at least one

Setting of the cooking device is determined based on a maximum of the movement value. At such a maximum there can be, for example, one

A casserole, a gratin or a lasagna assumes that the entire food is at a certain temperature, and it can depend on this

This point can be used to determine how long the food still needs to be fully cooked.

A maximum is preferably recognized if no higher movement value is determined within a predetermined time after the specific movement value.

In this way, short-term fluctuations are prevented

Movement value is incorrectly recognized as a maximum and then, for example, the cooking process is terminated. This is particularly relevant in that the causes of the movements, especially spontaneous movements, are subject to many influencing factors and the movement value is therefore more or less close to the characteristic one

Course can fluctuate around.

Furthermore, a maximum is preferably recognized when the specific

Movement value in a certain time relation to a beginning of the

cooking process. Especially at the beginning of a cooking process, a variety of things can happen

Movements take place, but they cannot be attributed to the same cause that determines the characteristic course. For casseroles, gratins or

Lasagna, for example, is the characteristic course of the spontaneous

Movements are determined by the simmering of the liquid contained in the food. However, at the beginning of a cooking process, melting occurs

Cheese on the casserole, gratin or lasagna is a lot spontaneous

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movement and is not directly related to the simmering of the liquid. Due to the time relationship by which the maximum must be away from the start of the cooking process, the melting of the

Cheese is ignored when considering the movement value and cannot lead to a falsely recognized maximum.

In a preferred embodiment, the specific one is used

Movement value determines a time to switch off the cooking appliance. This is done in particular by recognizing the maximum, whereby the time for switching off is then determined from the cooking time that has elapsed up to the maximum.

Depending on the movement value, a method for detecting browning of the food to be cooked can also be triggered, which is carried out using the

Camera device is executed and the cooking device switches off when sufficient browning is detected.

In one embodiment, the image set is formed from at least three images recorded one after the other. Disturbances are then suppressed, similar to the determination of the movement value using moving average values. For example, the minuend and/or the

Subtrahend can be formed from the average of several image point values of several images.

In a further embodiment, the images recorded by the camera device are first blurred, converted into a gray image and/or reduced in resolution to create the difference image. Softening - also called blur in image processing - advantageously eliminates high-frequency effects in the image such as pixel noise or

Reflections on the food or in the cooking chamber are eliminated from the image and are therefore not reflected in the difference image. The process is therefore stabilized in such a way that external interference is suppressed. The reduction of the

Resolution and/or a conversion to a gray image serve to minimize the file size of the image and thus enable a simplified

Processing the image in a corresponding data processing device,

11 BE2022/5255 which is intended to carry out the procedure. The ones from the

Images captured by the camera setup can be used to create the

Difference image can be reduced in resolution, for example using an image pyramid. A gray image with reduced resolution also enables a meaningful difference image or movement value to be determined, based on which an assignment to a cooking state and thus the

Determination of at least one setting of the cooking appliance is safely possible.

Preferably, at least one image recorded by the camera device is derived from an image recorded by the camera device

Image, at least one difference image and/or at least one movement value in one

Storage device stored. It is then advantageous even after that

The time at which the image was taken, the derivation from it was formed or the difference image was created or the movement value was determined, a new one

Creation of the difference image or determination of the movement value or

Checking the difference image or the movement value possible. In particular, the stored data can also be evaluated and used to detect errors and/or improve the method.

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 method is used in particular when the baked goods are a casserole, a gratin, a...

Oven soup or a lasagna.

The task is also solved by a cooking appliance, in particular an oven, for cooking a food item, having a cooking space and a

Camera device for observing the food being cooked, with the cooking device being used

Executing a previously described method is designed. In particular, the cooking appliance has a data processing device that is set up or designed to carry out the method. The cooking appliance then has the advantages described above with regard to the method.

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Furthermore, the cooking appliance preferably also has a storage device

Save data on.

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;

2 is a graphical representation of a difference image determined according to one aspect of the invention;

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

Fig. 4 is a diagrammatic representation of another, according to an aspect of

Invention of determined movement value over time; and

Fig. 5 is a process diagram of a method according to one aspect of

Invention.

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

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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. There is a between the camera device 15 and the cooking space 3

Viewing window 9 embedded in the first cooking chamber wall 4.1. The

Camera device 15 is directed downwards and observes what is happening in the

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.

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 addition, the cooking appliance 1 has a storage device 17

Save data on.

Figure 2 shows a graphical representation of a difference image 20, which

Movement of a potato gratin in a baking dish in an oven between two images taken at a time interval. The

The casserole dish has a round outer boundary. It can be seen that there is significant movement along the outer edge of the baking dish. This movement corresponds to a simmering with a superficial

Bubble formation of the liquid contained in the potato gratin, which

Simmering therefore occurs more at the edge of the baking dish because the middle one

The area of the potato gratin is covered by a layer of cheese and the simmering is not visible on the surface. It's in this middle area one

14 BE2022/5255 small amplitude of movement can be recognized, which is due to the fact that the cheese layer is repeatedly raised and lowered as the liquid simmers and also shows changes that are recognized as movement. The difference image 20 is shown here without distinguishing between positive and negative differences in the pixel values, but rather as a representation of the amounts of the differences.

Figure 3 shows the course of a movement value that was determined repeatedly

Difference images according to Figure 2 were determined during the cooking process of a potato gratin in an oven. The time in minutes is plotted on the x-axis and an amplitude of the movement value is plotted on the y-axis. The in

The movement value shown in Figure 3 was taken as the mean value of the amounts

Pixel values are determined for each pixel in the difference image 20. It can be seen that the movement value basically follows a characteristic course, but fluctuates comparatively strongly around the characteristic course. At the beginning of the cooking process, the amplitude shows a deflection 21, which is caused by the melting of cheese and escaping fat from the cheese. This amplitude then initially drops until it reaches a maximum of around 22 minutes as the simmer begins

minute 42 increases. The increasing simmering goes with the increasing

core temperature of the potato gratin. After the maximum 22 the falls

Movement value decreases because the liquid in the potato gratin thickens and that

Simmering is accompanied by increasingly less movement of the surface. In addition, the cheese layer becomes increasingly firmer due to loss of liquid, thus limiting movement on the surface. Based on the maximum 22, it can be estimated when the core temperature necessary for cooking through is reached in the potato gratin and how or how long the cooking process must continue from this point on in order to achieve the desired result

to reach the cooking point. This cooking point is reached at around minute 68, so the cooking process ends at this point.

Figure 4 shows a movement value in the same cooking process that was shown in Figure 3, where the movement value is here as a moving average of the

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The average value of the amounts of the pixel values per pixel in the difference image 20 was determined. The course of the movement value from FIG. 2 is shown in gray, i.e. without forming the moving average values for comparison. It can be seen that the fluctuations around the characteristic curve have been significantly reduced. The fluctuations are determined by the stochastic nature of the spontaneous movements during simmering itself and also by external interference. By filtering out these fluctuations using the moving average, the movement value immediately follows the expected characteristic curve and the evaluation, for example the determination of the maximum, is possible with a lower probability of error.

Figure 5 shows a process diagram of a method 29 according to one aspect of the invention. In a first step 30.1, a first image of the food 6 to be cooked is captured by the camera device 15 at a first time. In a second

In step 30.2, a second image of the food 6 to be cooked is captured by the camera device 15 at a second time. The two images become a third

Step 31 creates a difference image 20 by subtracting at least one pixel value from each other pixel by pixel, for which purpose the images are, for example, previously blurred, converted into a gray image and/or reduced in resolution. In a fourth step 32, at least one movement value is determined from the difference image 20, for example by forming the

Average of all pixel values in the difference image 20 or by forming a moving average of the average of all pixel values in the

Difference image 20. In a fifth step 33, at least one setting of the cooking appliance 1 is determined based on the movement 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 15 camera device 16 data processing device 17 storage device

Difference image 21 deflection 20 22 maximum 29 procedure 30.1 first step 30.2 second step 31 third step 32 fourth step 33 fifth step

Claims (16)

17 BE2022/5255 patent claims 1. Method (29) for cooking a food item (6) in a cooking chamber (3) of a cooking appliance (1) with a camera device (15) for observing the food item (6); wherein images of the food to be cooked (6) are recorded by the camera device (15) at certain time intervals and a difference image (20) is created for at least one set of images from at least two images recorded one after the other by pixel-by-pixel subtraction of at least one pixel value from each other; wherein at least one movement value is determined from the difference image (20); and wherein at least one setting of the cooking appliance (1) is determined based on the movement value. 2. Method (29) according to claim 1, wherein the time-determined intervals are less than 30 seconds, preferably 5 or 10 seconds. 3. Method (29) according to claim 1 or 2, wherein the movement value is determined as a scalar from the pixel values per pixel in the difference image (20). 4. Method (29) according to claim 3, wherein the movement value is determined as the mean value of the amounts of the pixel values per pixel, as the square mean value of the pixel values per pixel and / or as the variance of the pixel values per pixel. 5. Method (29) according to one of the preceding claims, wherein the movement value is a moving average of the average value of the amounts 18 BE2022/5255 pixel values per pixel, the root mean square of the pixel values per pixel and/or the variance of the pixel values per pixel is determined. 6. Method (29) according to claim 5, wherein before the moving average is calculated, the movement values are cleaned of outliers and / or disturbances. 7. Method (29) according to one of the preceding claims, wherein the at least one setting of the cooking appliance (1) is determined based on an extreme value or a turning point, in particular a maximum (22) of the movement value. 8. Method (29) according to claim 7, wherein a maximum (22) is recognized if no higher movement value is determined within a predetermined time after the determined movement value. 9. Method (29) according to claim 7 or 8, wherein a maximum (22) is recognized when the specific movement value lies in a specific time relation to a start of the cooking process. 10. Method (29) according to one of the preceding claims, wherein a time for switching off the cooking appliance (1) is determined based on the determined movement value. 11. Method (29) according to one of the preceding claims, wherein the image set is formed from at least three images recorded one after the other. 12. Method (29) according to one of the preceding claims, wherein the images recorded by the camera device (15) are first blurred, converted into a gray image and/or reduced in resolution to create the difference image (20). 13. Method (29) according to claim 11, wherein the images recorded by the camera device (15) for creating the 19 BE2022/5255 difference image (20) is first reduced in resolution using an image pyramid. 14. Method (29) according to one of the preceding claims, wherein at least one image recorded by the camera device (15), an image derived from an image recorded by the camera device (15), at least one difference image (20) and / or at least one movement value be stored in a storage device (17). 15. Method (29) according to one of the preceding claims for baking a baked product in a baking sleeve of an oven. 16. Cooking appliance (1), in particular an oven, for cooking a food item (6), having a cooking space (3) and a camera device (15) for observing the food (6), the cooking appliance (1) being used to carry out a method (29 ) is designed according to one of the preceding claims.