BE1030430A1 - 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 ( 15) Images of the food to be cooked (6) are recorded and a vector field (20) describing a movement of the food to be cooked (6) is determined for at least one pair of images from two images taken with a time delay using the optical flow, at least one movement value being derived from the vector field (20). is determined, and 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 BE2022/5254

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 also known from the prior art to control the cooking device, in particular to switch it off, depending on a detected browning of the food to be cooked. 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 recognize browning progress. The image of the food to be cooked can also be used to evaluate the degree of cooking using appropriate image evaluation and thus automatically control and/or end the baking process.

2 BE2022/5254

From DE 10 2019 107 819 A1 a method for operating a cooking appliance is known, in which a camera device measures the size of the

The food to be cooked is repeatedly determined and a change in size is determined from this. At least one cooking state for the cooking process is determined by the fact that the change in size reaches or falls below a threshold.

In DE 10 2019 107 846 A1 a measure of the size of the food to be cooked is given

Size compared at a reference point in time and the time course of the relative value thus formed is used to assess the doneness.

Description of the invention

Based on the background of the invention, it is an object of the present invention to create a cooking appliance in which the cooking process is 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 for at least one image pair of two images recorded with a time delay using the optical

Flow, a vector field describing a movement of the food to be cooked is determined, at least one movement value being determined from the vector field, and at least one setting of the

cooking appliance is determined. Time-delayed can mean in particular that the

Images are taken one after the other.

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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 chamber. 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 BE2022/5254 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.

An image pair is understood to be two images that are taken with a time delay of the food being cooked. In particular, the images of an image pair are recorded at a predetermined time interval or are selected from a larger number of images recorded by the camera device, for example from a few seconds, approximately 5 seconds, up to minutes, for example a maximum of 10 minutes. A temporal one is particularly preferred

Interval between 1 and 2 minutes. The time interval at which image pairs are recorded or used for evaluation using the optical flow can also change during a cooking process, for example depending on in which time periods of the cooking process particularly much or little movement is expected for a recognized food to be cooked. Such a variable time interval is then taken into account in the evaluation of the images, in particular when determining the movement value.

Optical flow can be determined by identifying pixels in both images and finding them in both images. There with this one

If not all pixels are found using the method, the result is a patchy, not completely filled vector field. The use of is advantageous

Calculation methods that result in a fully populated motion matrix.

Vector fields are searched for that map from one image to the other as accurately as possible. The path that the pixel in question traveled in the time between the two images of the image pair, i.e. the path between its position on the older image and its position on the

Younger image, a vector is derived that has a direction and a length. A vector field then results from all vectors of moving

points in the image. So the vector field gives the ones projected into the image plane

speed of visible points of the food. From the

Vector field can then have a motion value through various mathematical

procedures can be derived.

The above solution to the problem now includes the teaching that

Movement of the food to be cooked in a cooking space is determined by means of the optical flow and based on this the cooking appliance is controlled. By means of the optical flow, the movement that occurs on a food item 5 to be cooked can advantageously be evaluated in a particularly meaningful way. In particular, movements that lie within the outer limits of the food to be cooked are also determined and can be evaluated, which occurs, for example, when cooking

Food cooked in one form is particularly relevant. Capturing the optical

Flow goes far beyond simply assessing the size of the food being cooked and accordingly leads to improved control.

For many foods, there is a direct relationship between the movement of a food item detected by means of the optical flow and the cooking state of the food item

Context on the basis of which the determination of at least one

The cooking device is set. This connection exists in particular for systematic movements, i.e. those that extend over a significant period of time during the cooking process and are directed. In contrast to this are spontaneous movements that occur over a short period of time and are undirected, such as the formation of bubbles, the tearing of food or disruptive influences such as image noise or a reflection detected by the camera device.

Depending on the food being cooked, there can also be connections between spontaneous movements and the state of cooking, which can also be seen visually

knock down river.

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

Determining the at least one setting based on the movement value representing the cooking state makes the cooking process particularly advantageous for the respective composition of the food to be cooked and other influencing factors such as

The food container is coordinated and is independent of a set program sequence. So it doesn't matter that information about one

The composition of the food to be cooked, its geometric dimensions or the accessories used are known, but rather the influence that the food has

Composition, dimensions and accessories particularly affect the cooking time

6 BE2022/5254. This is reflected in the determined movement value and is therefore automatically taken into account. The determination of the movement value is also independent of the color of the food to be cooked and is therefore also suitable for determining the setting for dark food to be cooked, for example.

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. The at least one setting of the

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

Heating curve, a switch-off time, a change of operating mode or a

Switch-on time of at least one means for heating or cooling the

cooking space or the food being cooked or a position of the cooking space door. Particularly preferably, the movement value is continuously determined during a cooking process and, based on the movement value, the cooking process is fully controlled, i.e. with regard to all relevant settings, and in particular after

Completion of the food finished. The termination of the cooking process, i.e. switching off the cooking appliance, which is determined by the movement value, 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 can be cooked with the im

The remaining heat in the cooking chamber finishes cooking.

The determination of the vector field by means of the optical flow makes it particularly possible when baking baked goods with leavening agents such as cakes, bread or

Muffins are a particularly advantageous way to control the cooking process. This is what it is

Process equally suitable for baked goods with chemical leavening agents such as

Baking powder or baking soda, biological leavening agents such as yeast or physical

Propellants such as water vapor. Such baked goods vary depending on their

When cooked, there is a particularly characteristic course of movement with extensive movement. The propellant causes a

During the warm-up phase, the baked goods will rise significantly, which will increase to one

Maximum of the movement value increases and in particular through

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Tearing processes on the surface of the baked goods can occur. As soon as that

If the propellant is used up or its driving force is missing, this is what happens

The rising stops and then enters a phase in which the baked goods contract and subsequently shrink. This contraction is over

Fluid loss caused. Such baked goods are usually perceived as particularly tasty when the cooking process continues

Finishing the rising and before or just at the beginning of the

contraction is ended. A cake, for example, then has a particularly preferred airy and juicy consistency.

In one embodiment, the movement value is the sum or one

The average value of all vector lengths of the vector field is determined. The movement value then reflects the overall movement that took place on the food to be cooked in a period between the images of the image pair. Someone so educated

Movement value has a characteristic course for many cooked goods and allows a clear derivation of a cooking state, so that one or more settings can be determined appropriately for a cooking state interpreted from the movement value. This can be advantageous

Movement value can be derived particularly easily from the vector field as the sum or average of all vector lengths and therefore only requires a small amount of processor power in a corresponding manner

Data processing device. Insofar as only the vector lengths are taken into account, the direction of the individual movements is no longer taken into account, so that determining the movement value is particularly simple. Instead of the length of the vectors, just one component of the

Vectors are calculated. This individual component can be the movement in the x or y direction or a linear combination.

In a further preferred embodiment, several vector fields are compared with one another, with the movement value per vector field only consisting of:

Comparison of the vector fields having a constant direction

Vectors are determined, with the same direction also being understood to mean a direction that deviates slightly, for example by +/- 10°

8 BE2022/5254 can be. So there are two pairs of images that are at least partially offset in time for each point of the food to be cooked or at least each point of the

Food to be cooked on which movement takes place is compared with regard to the direction of the vectors. If a consistent direction is recognized, the

Movement is recognized as systematic movement, whereas movements with changing direction are interpreted as spontaneous movements and are not further included in the determination of the movement value. The

The movement value then only represents the systematic movements that are necessary for the

The cooking state of many cooked foods determines the characteristic progression from which the doneness can be derived. The characteristic course can therefore be reliably recognized for more food items. In addition, the

Comparison of the vector fields stabilizes the process

Disturbing influences such as people in front of the cooking appliance or things that change for a short time

Lighting conditions that would be recognized as spontaneous movement.

In yet another preferred embodiment, at least one

Image pair recorded at the time of a known cooking state and a reference vector field is determined based on the image pair, the movement value being determined from the comparison of a respective vector field with the reference vector field. The movement value is then determined, for example, based on a difference

Vector field and the reference vector field are formed, with one opposite the

Reference time in the direction matching extension of a vector causes a positive and an opposite extension of a vector causes a negative contribution to the movement value. A positive movement value indicates a similar movement, while a negative movement value indicates a change in direction of movement. If the reference movement depicts rising, the movement value detects the difference between rising and contracting of the food. It can be viewed pixel by pixel whether there is a change in direction of movement between

Reference and movement to be evaluated is present. Advantageously, based on such a movement value, conditions can be defined in a simplified manner, based on which a setting of the cooking appliance can be determined.

9 BE2022/5254

For example, in the case of a cake, the reference vector field can become one

The time at which it can be safely assumed that the cake will rise can be determined based on the optical flow. The cake is considered to be fully baked when the majority of the cake has been baked

Single movement is opposite to the reference movement. The summation can be weighted. The movement value is then negative, which results in a zero crossing in time.

The reference vector field is preferably formed from several image pairs recorded with a time delay over a reference time. It will be like this

Influence of systematic movements on the reference vector field is increased compared to the influence of spontaneous movements. The

The reference vector field is therefore cleaned of spontaneous movement components and is better suited as a reference for the consideration of systematic ones

movements. This also ensures that the systematic movement that is to be recorded as a reference actually occurs in the reference time.

The reference particularly preferably includes all movements starting from one

Reference start time. As the cooking time increases, this includes

Reference vector field thus more and more individual vector fields and is their

Average.

Preferably, the period from which the reference vector field is determined can consist of several individual, non-contiguous periods of time. This is particularly useful when opening the door or escaping liquids.

The movement value is particularly preferably determined based on the divergence of a respective vector field and the divergence of the reference vector field.

The divergence is advantageously represented as one scalar per pixel and is therefore easier to process, calculate and store than a vector field. The calculations necessary to compare a vector field with the reference vector field are therefore simplified. The divergence then directly results in the assignment of a pixel to a source or a sink,

Without the need for complex vector operations. In a source or

10 BE2022/5254 a source pixel creates volume or visible area, while in a

Sink a decline takes place. A comparison of a divergence field with a

Reference divergence field can be done, for example, by adding up a pixel-by-pixel multiplication of both fields. A negative value describes that the source and sink have exchanged and the considered

Movement is therefore opposite to the reference.

In a further embodiment, the images recorded by the camera device are used to determine the vector field using the optical

River initially blurred, converted into a gray image and/or in the

Resolution reduced. By blurring - in image processing too

Blur is an advantageous high-frequency effect in the image

Pixel noise or reflections on the food being cooked or in the cooking space are eliminated from the image and are therefore not reflected in the vector field. The process is therefore stabilized in such a way that external interference is suppressed. Reducing the resolution and/or converting it to one

Gray images serve to minimize the file size of the image and therefore enable simplified processing of the image in a corresponding format

Data processing device intended to carry out the method. The images captured by the camera device can be used for

Determining the vector field by means of the optical flow can be reduced in resolution, for example by means of an image pyramid. A gray image with reduced resolution still enables a meaningful one to be determined

Vector field or movement value, based on which an assignment to one

Cooking state and therefore 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 vector field and/or at least one motion value in one

Storage device stored. It is then advantageous even after that

The time at which the image was taken, the derivative was formed or the vector field or the movement value was determined, a new determination

11 BE2022/5254 or a review of the investigations carried out is possible. In particular, the stored data can also be evaluated and used for error detection and/or

Improvement of the process can be used.

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. In such an oven, at least one pair of images is preferably recorded while the baked goods are rising and the reference vector field is formed based on the pair of images.

In particular, such a reference vector is formed at a

Cakes recognized baked goods or other baked goods containing leavening agents in this way.

The rising of the baked goods is assumed, for example, at a time that is in a certain temporal relation to the beginning of the

baking process. We therefore wait until one

The warm-up phase has been exceeded and rising has begun due to the raising agent. The time at which rising begins can also be determined based on a threshold value of a movement value or based on one

Threshold value in connection with a temporal relation to the beginning of the

Baking process can be accepted.

Furthermore, the baked goods are preferably assumed to be fully baked when the movement value indicates that the baked goods are beginning to shrink. Such an assignment of the movement value corresponds to the above-described assumption that an optimal one exists at this point in time

Baking results can be achieved, for example a particularly airy and juicy cake.

The baking process is then particularly preferably ended when the baked goods are assumed to be fully baked in the manner described above, in particular by switching off the oven. The baking process can also, depending on this point in time at which the baked goods are assumed to be fully baked, include a method for detecting browning of the baked goods

12 BE2022/5254, which is carried out using the camera device and causes the baking process to end when sufficient browning is detected.

Alternatively, the baking process can also be ended at a fixed interval from the time at which the baked goods are assumed to be fully baked, for example a few minutes later.

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 to carry out the method. The cooking appliance then shows the information regarding the

Advantages described above accordingly.

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 vector field 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;

13 BE2022/5254

5 shows a diagram of yet another movement value determined according to one aspect of the invention over time; and

Fig. 6 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 chamber 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 chamber 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.

14 BE2022/5254

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 vector field 20, which depicts the movement of a sponge cake in a Bundt cake mold between two images of a pair of images recorded with a time offset when the cake rises.

The Gugelhupf shape has an outer boundary and an inner one

recess. It can be seen that the movement of the cake is mainly inside the Bundt pan and the boundaries of the

The cake only moves slightly outwards. At the same time, inside the

There is a lot of movement in the cake, i.e. in the area captured by the camera device between the boundaries of the cake defined by the Bundt cake pan

To recognize that results from the cake rising. The rising of the

Cake particularly requires movements outwards and upwards towards the

Camera device 15 and is accompanied by tearing processes. The vector field 20 is formed from a large number of individual vectors, each one

Movement have corresponding direction and length.

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

Vector fields 20 according to Figure 2 is determined during the baking process of a sponge cake. The time in minutes is plotted on the x-axis and the y-axis

Axis an amplitude of the movement value. The one shown in Figure 3

Motion value was determined as the average of all vector lengths in the vector fields 20. Starting from an initially low amplitude, an increasing amplitude can be seen as the cooking appliance 1 heats up, which reaches a pre-maximum 21 at approximately 12 minutes. The

Pre-maximum 21 is caused by the cake dough melting, which is caused by a higher viscosity of warmed dough compared to cold dough

dough results. The movement value continues to increase after the pre-maximum 21 until it reaches a maximum 22 around minute 28, at which the cake is strong

15 BE2022/5254 rises. The cake is heated through at this time so that the raising agent causes it to rise throughout the entire volume of the cake. Then it falls

The movement value drops again to a minimum of 23 at around minute 50, which is due to the consumption of the propellant. Once the raising agent has been used up and the minimum 23 has been reached, the cake is finished baking.

If the cake is baked further afterwards, another one takes place

Increase 24 in movement value due to cake shrinkage due to loss of fluid. From that shown in Figure 3

Average of the vector lengths, the directions of the vectors cannot be seen.

The movement value is therefore equally positive for rising and shrinking and does not allow any distinction.

Figure 4 shows an evaluation of a movement value at the same time

Baking process as in Fig. 3, but here several vector fields 20 are compared with one another and the movement value per vector field 20 only from in

Comparison of the vector fields 20 having a constant direction

Vectors determined. When determining the movement value, spontaneous movements in particular are given less consideration than systematic ones

movements. This procedure means that the characteristic parts of the process can be recognized more clearly and assigned to a cooking state. In particular, for example, the pre-maximum 21 is significantly reduced, since this is mainly caused by spontaneous movements when the

cake is shaped. It is therefore avoided that in the process

Pre-maximum 21 is incorrectly recognized as maximum 22 and a setting of the cooking appliance 1 is determined based on such an incorrect assignment.

Figure 5 shows a movement value of a similar baking process as in Figures 3 and 4, with a reference vector field being formed over a reference time 25.

The reference time 25 is spaced from the start of the baking process and begins from minute 20 to around minute 42. After the reference time 25, a

Movement value based on the divergence of a respective vector field 20 and the

Divergence of the reference vector field determined. The movement value is then in

16 BE2022/5254

Amount large and positive if the movements recorded in each case

Movements during the reference time correspond to 25 in amplitude and direction and becomes negative if the direction is opposite

Movements are recorded. At a zero crossing 26 corresponds to

Movement value of a standstill of the cake. Based on the movement value recorded in this way, the amplitude of the movements and also their

Direction can be recognized summarily.

In Figure 5 it can be seen that the movement value drops after the reference time 25, which corresponds to the drop in the movement value after the maximum 22 in the

Figures 3 and 4 correspond. The raising agent is therefore used up in this phase. When the propellant is used up, the movement value reaches the

Zero crossing 26, which corresponds to a fully baked cake. The

Baking process can then be ended immediately at the zero crossing 26 or at a predetermined time apart from it. There may also be another procedure at this time to detect the browning of the

The cake is triggered, which in turn ends the baking process when sufficient browning is detected.

Figure 6 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 25 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 25 at a second time. The two images become a third

Step 31 determines a vector field 20 by means of the optical flow, for which purpose the

For example, images are 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 vector field 20, for example by

Forming the average of all vector lengths present in the vector field 20

Vectors. In a fifth step 33, at least one setting of the cooking appliance 1 is determined based on the movement value. In an optional sixth step 34, a reference vector field is determined over a reference time 25, with the movement value then being taken from the fourth step 32

17 BE2022/5254

Comparison of a respective vector field 20 with the reference vector field can be determined. The movement value in the fourth is particularly preferred

Step 32 based on the divergence of a respective vector field 20 and the

Divergence of the reference vector field determined.

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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

Camera device 15 16 data processing device 17 storage device

Vector field 21 pre-maximum 22 maximum 20 23 minimum 24 increase

Reference time 26 zero crossing 29 procedure 25 30.1 first step 30.2 second step 31 third step 32 fourth step 33 fifth step 34 sixth step

Claims (15)

19 BE2022/5254 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 vector field (20) describing a movement of the food to be cooked (6) is determined for at least one pair of images from two images taken with a time delay using the optical flow; at least one movement value being determined from the vector field (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 movement value is determined from the sum or an average of all vector lengths of the vector field (20). 3. Method (29) according to claim 1 or 2, wherein a plurality of vector fields (20) are compared with one another, and wherein the movement value for each vector field (20) is determined only from vectors which have a constant direction when comparing the vector fields (20). 4. Method (29) according to one of the preceding claims, wherein at least one pair of images is recorded at the time of a known cooking state and a reference vector field is determined based on the image pair, 20 BE2022/5254 wherein the movement value is determined from the comparison of a respective vector field (20) with the reference vector field. 5. Method (29) according to claim 4, wherein the reference vector field is formed from several image pairs recorded with a time offset over a reference time (25). 6. Method (29) according to one of claims 4 or 5, wherein the movement value is determined based on the divergence of a respective vector field (20) and the divergence of the reference vector field. 7. Method (29) according to one of the preceding claims, wherein the images recorded by the camera device (15) for determining the vector field (20) are first blurred by means of the optical flow, converted into a gray image and / or reduced in resolution. 8. Method (29) according to claim 7, wherein the images recorded by the camera device (15) for determining the vector field (20) by means of the optical flow are first reduced in resolution by means of an image pyramid. 9. 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 vector field (20) and / or at least one movement value is stored in a storage device (17). 10. Method (29) according to one of the preceding claims for baking a baked product in a baking sleeve of an oven. 11. The method (29) according to claim 10, wherein at least one pair of images is recorded while the baked goods are rising and the reference vector field is formed based on the image pair. 21 BE2022/5254 12. The method (29) according to claim 11, wherein the baked goods are assumed to rise at a time that is in a certain time relation to the start of the baking process. 13. Method (29) according to one of claims 10 to 12, wherein the baked goods are assumed to be fully baked when an incipient shrinkage of the baked goods is derived from the movement value. 14. Method (29) according to claim 13, wherein the baking process is ended when the baked goods are assumed to be fully baked. 15. Cooking appliance (1), in particular an oven, for cooking a food item (6), having a cooking chamber (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.