DE102018100349A1 - Cooking appliance and method of operation - Google Patents

Abstract

Cooking appliance (1) comprising a cooking chamber (2) with a cooking chamber opening (3) for filling the cooking chamber (2), a closure device (4) for closing the cooking chamber opening (3) and a vacuum device (5) in operative connection to the cooking chamber (2) , The cooking chamber (2) is designed as a drawer (100) which can be moved at least between an operating position (6) and a loading position (7), the cooking chamber opening (3) being accessible only in the loading position (7). Furthermore, at least one dehumidifying device (50) is provided. In the method for keeping food (300) fresh in the cooking chamber (2) of such a cooking appliance (1), the following steps are carried out in a suitable sequence before a cooking process:
- Loading the cooking chamber (2)
- generating a negative pressure in the cooking chamber (2)
- Removing moisture from the cooking chamber (2) by means of the dehumidifier (50).

Description

The present invention relates to a cooking appliance comprising at least one cooking chamber with at least one cooking chamber opening for filling the cooking chamber, at least one closure device for closing the cooking chamber opening and at least one vacuum device in operative connection to the cooking chamber. The present invention also relates to a method for operating such a cooking appliance.

Modern home appliances assist a user in performing certain treatment procedures. For example, in cooking appliances there are automatic programs and / or certain specifications which can assist a user in the preparation of food.

A relief or a gain in convenience for a user can be achieved, for example, by a user in the household appliance or cooking appliance presetting that a planned cooking process should be finished at a predetermined time. Ideally, it loads the cooking space and the pre-programmed cooking process automatically starts at a time, so that the cooking process is finished at the desired time.

The disadvantage, however, is that some foods can not be stored in a cooking chamber so long before the start of the cooking process. Some foods spoil quickly and lose quality quickly. Thus, as a rule, such a function can at least not be offered reliably for all foods.

It is therefore the object of the present invention to provide a cooking appliance to a user in which the disadvantages described above are improved, in which case a small-sized cooking appliance is to be realized in particular.

This object is achieved by a cooking appliance with the features of claim 1 and by a method for operating such a cooking appliance with the features of claim 14. Preferred developments of the invention are subject of the dependent claims. Further advantages and features of the invention will become apparent from the embodiments.

The cooking appliance according to the invention comprises at least one cooking chamber with at least one cooking chamber opening for filling the cooking chamber, at least one closure device for closing the cooking chamber opening and at least one vacuum device in operative connection to the cooking chamber. The cooking chamber is designed as a drawer, which is movable at least between an operating position and a loading position, wherein the cooking chamber opening is accessible only in the loading position. Furthermore, at least one dehumidifying device is provided.

The cooking appliance according to the invention preferably comprises at least one radiant heater, by means of which radiant heat can be generated in the cooking chamber or introduced into it. Furthermore, a steam function is preferably additionally or exclusively provided so that it is also possible to cook with steam in the food.

In order to be able to effectively and efficiently generate a negative pressure in the cooking chamber, at least one seal is preferably provided between the closure device and the cooking chamber or the cooking chamber opening. In this case, the cooking chamber opening in the loading position is open in particular upwards, so that the closure device preferably provides the cooking space cover in the closed state.

The vacuum device generates a vacuum in the cooking chamber, preferably an absolute pressure of a few millibars. In particular, the generation of an absolute pressure of less than 200 mbar is preferred. According to another embodiment, it is preferred to generate an absolute pressure of less than 20 mbar. According to another embodiment, it is preferred to generate an absolute pressure of up to 5 mbar.

The dehumidifying device serves to remove prevailing and / or arising moisture in the cooking chamber at least to a slight extent, preferably predominantly and in particular completely. For this purpose, the dehumidifier is assigned to the cooking chamber or arranged on and / or in the cooking chamber.

Preferably, a cooking appliance is provided by means of the designed as a drawer cooking chamber or cooking appliance, which requires a particularly small space. In particular, the design of the drawer for a 14-slot is preferred.

The cooking appliance according to the invention offers many advantages. A significant advantage is that it is possible by the cooking appliance according to the invention to keep food fresh in the oven or to cool. Thus, for example, it can be achieved that a foodstuff is introduced into the cooking space some time before the start of a cooking process, for example several hours, without this spoiling or losing quality until the start of the cooking process.

This is achieved by reducing the heat transfer by free convection through the negative pressure. The described effect occurs in particular when the dehumidifier is activated. It ensures that water evaporates on the food and condenses at the dehumidifier. This corresponds to a heat flow from the food to the dehumidifier, so the cooling of the food. Since heat is removed from the food introduced into the cooking space, the food can be kept fresh in the cooking space.

Residual moisture, for example on the cooking chamber walls of a previous cooking process, can evaporate on the cooking chamber walls and condense on the colder food. This transfers heat from the cooking chamber walls to the food. In order to avoid negative effects due to evaporating water, which could condense on the food, the moisture prevailing or arising in the cooking space is intercepted by a dehumidifying device in the cooking appliance according to the invention. Thus, the freshness-preserving effect can be enhanced and the spoiling or changing or the qualitative decline of the food can be prevented.

The dehumidifying device preferably comprises at least one condensation device. By means of the condensation device located in the cooking chamber and / or resulting moisture is condensed and thus intercepted.

For this purpose, the condensation device particularly preferably comprises at least one condensation surface, which is in particular colder than a food introduced into the cooking chamber before the start of a cooking process. Since the condensation surface is colder than the food introduced into the cooking chamber, the condensation surface can serve as a cold trap, which intercepts the moisture contained or arising in the cooking chamber.

In advantageous developments, the condensation device comprises at least one condensation finger and / or at least one cold storage. Thus, a cold trap or heat sink can be provided in a simple manner. The cold finger is then passed in particular through the cooking chamber, wherein the condensation surface of the condensation finger is then arranged within the cooking chamber. The other side of the condensation finger may for example be connected to a heat pump and / or a Peltier element in order to cool the condensation surface.

In expedient developments, the condensation finger comprises at least one receptacle for condensate. This makes it possible that condensing on the condensation surface. Moisture is collected in a corresponding receptacle and thus removed from the re-evaporation process.

If a cold storage is provided, it is particularly preferably arranged at a distance from the cooking chamber wall. In particular, a shell is provided here in which cold material is provided as cold storage, for example ice. Another advantage of such a shell is that it can absorb liquid which occurs during a cooking process and thus ensures easy cleaning. In particular, a distance of z. B. 2 mm to the cooking space for the cold storage or a shell of the cold storage preferred.

Particularly preferably, at least one heating device is operatively connected to the dehumidifying device. In this case, such a heater is in particular in operative connection to the condensation device or to a cold storage. Here, in particular, an inductive heating device is preferred. By means of this heating device, particularly when using a cold accumulator, a particularly rapid changeover between keeping fresh and cooking can be achieved. By means of heating the cold storage is then dissolved, so that it can no longer affect the cooking process. The water from the thawed cold storage tank can continue to be heated and vaporized. The cold storage is at the same time a supply of water for a steam cooking process. The introduction of water into the oven to evaporate it then is not necessary.

Preferably, the dehumidifying device comprises at least one lock device with at least one inner valve and at least one outer valve and at least one intermediate space therebetween. For example, condensate, which runs on the floor by means of the lock device can be removed from the oven. For this purpose, for example, the inner valve can be opened, whereby the condensate runs in the interstices. Then the inner valve can be closed again. Thus, by the discharge of the condensate in the intermediate space of the negative pressure in the cooking chamber has not been changed almost. Subsequently, the outer valve can be opened to remove the condensate from the cooking appliance. In some preferred embodiments, it is not absolutely necessary to provide a lock which does not change the negative pressure in the cooking chamber. Then, the provision of a simple valve is conceivable, if only a drain for liquid to be created. If the vacuum in the oven is to be kept evenly, it is also conceivable and preferably, the space evacuable design, so that before the opening of the inner valve, the gap is evacuated to the same negative pressure prevailing in the cooking chamber. Thus, a particularly uniform or constant negative pressure in the oven can be maintained.

Preferably, the lock device of the lowest point of the cooking chamber floor is arranged. Thus, condensate formed automatically runs in the direction of the lock device and can then be easily removed by opening the lock device.

In expedient developments, the cooking chamber wall is at least partially coated by a reflective layer or coated with a reflective layer. In this case, such a reflective layer can be arranged in front of the cooking chamber wall, coating and / or coating the cooking space wall. Thus, an insulation can be provided, which on the one hand allows a directed heat release to the food during a cooking process, but on the other hand also the cooking chamber while keeping fresh, so that a particularly long freshness of food is guaranteed in the oven. Depending on the design, aluminum foil or a correspondingly active material can be introduced into the cooking chamber, in particular for keeping fresh, which takes over the function of the insulating layer, whereby care should be taken here that the aluminum foil does not bear directly against the food.

The cooking chamber wall of the cooking chamber preferably has at least one first and at least one second bowl. By such at least two-shell construction or double-walled construction, a particularly advantageous insulation of the cooking chamber 2 be achieved.

Preferably, at least in sections between the first shell of the second shell at least one cavity is formed, which is in particular designed to be evacuated. In this case, the cavity may for example have a thickness of 1 to 5 mm or less or more. With the existing vacuum device or a separate vacuum device, a vacuum can be pulled, so that the cavity is evacuated. Thus, the cooking chamber can be thermally sealed off particularly well.

Preferably, at least one thermally insulated food holder is arranged in the cooking chamber. Thus, food introduced into the cooking chamber can be decoupled particularly thermally from the cooking chamber wall. This has advantages in keeping fresh and can also have advantages during cooking during a cooking process.

The inventive method is suitable for keeping fresh a food in the cooking chamber of a cooking appliance, as described above. The following steps are executed in a suitable order before a cooking process. The following list of steps describes a variant of the method, wherein, as already mentioned above, the steps can be carried out in a suitable sequence once or even several times. The cooking space is loaded. Subsequently, a negative pressure is generated in the cooking chamber. Thereafter, moisture is removed from the cooking chamber by means of the dehumidifier.

The method according to the invention also offers the advantages already embodied in the cooking appliance according to the invention.

The method preferably comprises the following step carried out once or several times at a suitable point. It is the cold storage heated before the start of a cooking process. By using this method step, when using a cold accumulator for keeping it fresh, it can be submerged or removed before the cooking process. Thus, the cold storage no longer affects the cooking process.

Particularly preferably, the method comprises the following additional step once or several times at a suitable location. At least temporarily, the inner valve of the lock device is opened during the generation of the negative pressure in the cooking chamber. This can be done in particular at the beginning of a fresh-keeping process. Characterized in that the inner valve of the lock device is opened during the generation of a negative pressure in the cooking chamber, the gap of the lock device is also mitevakuiert, so then prevails after closing the inner valve in the cooking chamber and in the space of the lock device, the same negative pressure. This can be advantageous in the discharge of condensate through the lock device, since a particularly constant negative pressure is maintained in the cooking chamber.

All explicitly and implicitly specified dimensions are understood taking into account the usual measuring tolerances.

Further advantages and features of the present invention will become apparent from the embodiments, which are explained below with reference to the accompanying figures.

• 1 eine rein schematische Darstellung eines erfindungsgemäßen Gargerätes in einer perspektivischen Ansicht;
• 2 eine weitere rein schematische Darstellung des erfindungsgemäßen Gargerätes gemäß 1;
• 3 eine rein schematische Darstellung des erfindungsgemäßen Gargerätes gemäß der 1 und 2 in seitlichen Schnittansichten;
• 4 eine rein schematische Darstellung eines weiteren Ausführungsbeispiels eines erfindungsgemäßen Gargerätes in einer Schnittansicht;
• 5 eine rein schematische Darstellung eines nächsten Ausführungsbeispiels eines erfindungsgemäßen Gargerätes in einer Schnittansicht; und
• 6 eine rein schematische Darstellung eines anderen Ausführungsbeispiels eines erfindungsgemäßen Gargerätes in einer Schnittansicht.

The figure shows:

• 1 a purely schematic representation of a cooking appliance according to the invention in a perspective view;
• 2 a further purely schematic representation of the cooking appliance according to the invention according to 1 ;
• 3 a purely schematic representation of the cooking appliance according to the invention according to the 1 and 2 in lateral sectional views;
• 4 a purely schematic representation of another embodiment of a cooking appliance according to the invention in a sectional view;
• 5 a purely schematic representation of a next embodiment of a cooking appliance according to the invention in a sectional view; and
• 6 a purely schematic representation of another embodiment of a cooking appliance according to the invention in a sectional view.

In 1 is purely schematically an embodiment of a cooking appliance according to the invention 1 shown, wherein the cooking space 2 of the cooking appliance 1 or the entire cooking appliance 1 as a drawer 100 is trained. So it is particularly possible, the cooking appliance according to the invention 1 to save space in a furniture carcass, with a 14-slot for the drawer 100 is provided.

In 1 is the cooking appliance 1 or the cooking chamber 2 in an operating position 6 shown in which the drawer 100 is completely inserted in the embodiment shown here, so that a flush front is created.

In 2 is the in 1 shown representation again, the cooking appliance 1 or the cooking chamber 2 in the loading position 7 what is the drawer for 100 pulled out. In this position, it is possible for a user, the cooking chamber 2 to load.

The cooking space 2 points to a cooking chamber opening 3 which, in the embodiment shown here in the loading position 7 is aligned upward. The cooking chamber opening 3 can by means of a closure device 4 be closed, the closure device 4 here as a lid 16 is formed, which in the rear of the drawer 100 hinged, so that the lid 16 can be swung upwards when the drawer 100 or the cooking chamber 2 in the loading position 7 is present. It can also be a removable lid 16 be provided.

The cooking appliance according to the invention 1 can include different heating methods. In the embodiment shown here is a radiant heater 70 provided here which at the bottom of the closure device 4 is arranged. It is also possible to have such a radiant heater 70 in other places of the cooking chamber 2 additionally or exclusively. Furthermore, the cooking appliance shown here includes 1 a steam function, by means of which in the oven 2 introduced food or food 300 can be cooked gently.

In particular, when operating with steam is the embodiment shown with the pivotable lid 16 advantageous because when opening the cooking chamber 2 still in the oven 2 Existing steam over the upstanding lid 16 is kept away from the furniture body or the furniture front, so that contamination of the furniture body is prevented.

According to the invention, the cooking appliance comprises 1 a vacuum device 5 , by means of which the cooking space 2 can be evacuated. To a closed cooking space 2 to provide, which can be evacuated effectively and efficiently, is in the range of cooking chamber opening 3 in the embodiment shown here, a sealing device 17 provided, via which a substantially fluid-tight cooking chamber 2 with closed closure device 4 is reached.

Furthermore, in the embodiment shown here is a dehumidifier 50 provided, which here a condensation device 51 with a condensation surface 52 , On such a condensation surface 52 can in the oven 2 present or emerging moisture is condensed and thus intercepted, so that condensation of the moisture is prevented at the food.

Such a dehumidifier 50 can depending on the configuration of the cooking appliance according to the invention 1 be present or used or not. Generally, with a cooking appliance according to the invention 1 depending on the design of the freshness of food or food 300 be reached before starting a cooking process. This results from the fact that by means of vacuum device 5 a negative pressure in the cooking chamber 2 is produced. If this is evacuated to a few millibars, for example one produces an absolute pressure of less than about 30 mbar, the boiling point of water accordingly drops to room temperature, so that this phenomenon causes the food to be cooked 300 Heat is withdrawn.

This makes it possible to cook 300 a long time before the cooking process in the oven 2 so that, for example, the cooking process can preferably be started automatically at a later time. Because the food by the negative pressure in the cooking chamber 2 is kept fresh, can also perishable or frozen or sensitive food without qualitative losses longer time in the oven 2 kept fresh.

Keeping food fresh 300 in the oven 2 is through the use of a dehumidifier 50 still favored. By trapping moisture or by preventing the condensation of moisture on the food 300 is an unfavorable heat transfer to the food 300 and also a change of the food or the food 300 prevented.

Using a radiant heater 70 can with the cooking appliance according to the invention 1 For example, the Garsituation be adjusted in a pan with a lid. By generating a negative pressure can be cooked already at very low temperatures. Is not a dehumidifier 50 provided, so the skill is not intercepted from the oven, which causes in the oven 2 then existing or resulting moisture that a cooking process similar to the cooking process in a pan with a lid in the oven 2 takes place.

Will the dehumidifier 50 used or is a dehumidifier 50 provided, can in the cooking space 2 Moisture generated during a cooking process by means of the dehumidifier 50 be intercepted. As a result, a cooking process similar to an oven can be simulated or imitated, although in the oven 2 is cooked by the negative pressure with lower temperatures and the moisture from the cooking chamber 2 not like escaping with an oven, but by means of the dehumidifier 50 is intercepted.

In 3 is the previously described cooking appliance 1 shown in a side sectional view. Again, you can see that in the back of the drawer 100 a vacuum device 5 is provided, which the cooking space 2 can evacuate or creates a negative pressure there.

Furthermore, it is purely schematically indicated that the dehumidifier 50 in the embodiment shown here as a condensation finger 53 is formed, wherein the condensation finger 53 a condensation surface 52 includes, which in the cooking chamber 2 is led into it. The from the oven 2 outstanding component of the condensation device 51 or the condensation finger 53 For example, you can connect to a heat pump and / or a Peltier element so that the condensation surface 52 the condensation finger is colder than that in the oven 2 introduced foods 300 ,

Thus, the condensation device is used 51 as a heat sink or as a cold trap, so that in the oven 2 moisture or resulting joyfulness not on the food 300 but at the condensation device 51 condensed.

In 4 is another embodiment of a cooking appliance according to the invention 1 shown purely schematically. Again, the cooking space 2 by means of a vacuum device, not shown 5 evacuated.

In 4 is indicated that the cooking chamber wall 8th a first bowl 12 and a second shell 13 having. By such a layer structure or multi-shell construction, a particularly good thermal insulation of the cooking chamber 2 be achieved, which has advantages in particular when keeping food fresh before a cooking process.

In this case, in the embodiment shown between the first shell 12 and the second shell 13 a cavity 14 provided, which here has a thickness of about 3 mm. In general, a thickness of 1 to 5 mm is preferred, although other strengths can be used advantageously.

Here is the cavity 14 formed evacuable in the embodiment shown here. For example, using the vacuum device 5 can create a vacuum between the two shells 12 . 13 be generated, so that a particularly good thermal insulation of the cooking chamber 2 he follows. The multi-shell embodiment of the cooking chamber wall described above 8th can be used advantageously in any embodiment of the present invention.

In 4 is further shown that the food 3 on a thermally insulated food holder 15 is arranged. This also makes it possible to achieve a good thermal decoupling between cooking space, in particular when keeping foods fresh before a cooking process 2 or cooking chamber wall 8th and food 300 be achieved.

Furthermore, the cooking space wall includes 8th or the cooking chamber 2 a reflective layer 11 , on the one hand while keeping food cooked 300 before the beginning of a cooking process of the thermal insulation or the freshness of the food 300 benefit. When using a radiant heater 70 the resulting heat by means of the reflective layer 11 moreover advantageous to the food 300 reflected, so that a particularly uniform and good heating of the food can be done. Also the reflective layer 11 can be used advantageously in all embodiments.

In 4 is also shown that the condensation device 51 or the dehumidifier 50 a recording 55 may have for receiving or collecting condensate. In the embodiment shown here, the condensation device 51 as a condensation finger 53 formed, wherein the condensation surface 52 the condensation finger 53 slightly inclined in the direction of the recording 55 is arranged. This is how it works on the condensation surface 52 resulting condensate in a receptacle 55 is thus safely collected.

In 5 is another embodiment of a cooking appliance according to the invention 1 purely schematically shown in a sectional view, wherein the basic structure corresponds to the embodiments described above.

In contrast to the embodiment previously shown, the dehumidifier is 50 not as a condensation finger 53 trained, but is through a cold storage 54 made available. In this case, the cold storage includes 54 in the embodiment shown here, a shell 61 into which ice cream 62 as a cold storage 54 is included.

The ice 62 represents the condensation surface 52 the cold storage 54 to disposal. In addition to the introduction of cold through the cold storage 54 serves the ice cream 62 or the condensation surface 52 In addition, keeping food fresh in the oven 2 prior to starting a cooking process.

In order to enable a quick transition between keeping fresh and cooking, the embodiment shown here is the cold storage 54 a heating device 56 assigned, which in the embodiment shown here inductively the cold storage 54 or the ice cream 62 can warm or submerge. So can the cold storage 54 be turned off quickly as soon as the cooking process should begin.

In 6 is another embodiment of a cooking appliance according to the invention 1 shown purely schematically. Here it is indicated that the cooking space 2 of the cooking appliance 1 also a lock device 57 may have, by means of which in the cooking chamber 2 existing condensate or liquid can be removed. Such condensate can z. B. when keeping fresh, but liquids can also during a cooking process or by thawing a cold storage 54 arise.

Here is the lock device 57 here at the lowest point 18 of the cooking compartment floor 10 intended. The lock device 57 includes an inner valve 58 and outer valve 59 , being between the two valves 58 . 59 a gap 60 is provided. As with a classic lock, the liquid can now be removed from the oven 2 by opening the inner valve 58 in the gap 60 be transferred. After closing the inner valve 58 can the outer valve 59 be opened to the liquid from the gap 60 from the cooking appliance 1 dissipate.

By providing such a lock can liquid from the oven 2 be removed without the negative pressure in the oven 2 to change significantly. Should a particularly constant retention of the negative pressure in the cooking chamber 2 may be preferred or necessary, the gap 60 Also be evacuated, so before opening the inner valve 58 The gap 60 is provided with the same negative pressure, which in the cooking chamber 2 is present.

Alternatively or additionally, the inner valve 58 when generating the negative pressure in the cooking chamber 2 also be opened, so also the gap 60 then the same vacuum as the cooking chamber 2 having. Then, the inner valve can then be closed or only after liquid in the space 60 has gone.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

oven

3

cooking compartment

4

closure device

5

Vacuum device

6

operating position

7

loading position

8th

cooking space

9

lowest point

10

oven floor

11

reflective layer

12

first shell

13

second shell

14

cavity

15

thermally insulated food holder

16

cover

17

seal means

18

lowest point

50

dehumidifier

51

condensation device

52

condensing surface

53

condensation finger

54

cold storage

55

admission

56

heater

57

lock device

58

inner valve

59

outer valve

60

gap

61

Bowl

62

ice

70

radiant heater

100

drawer

300

Cooking product / Food

Claims (16)

Cooking appliance (1) comprising at least one cooking chamber (2) with at least one cooking chamber opening (3) for filling the cooking chamber (2), at least one closure device (4) for closing the cooking chamber opening (3) and at least one vacuum device (5) in operative connection to the Cooking chamber (2), characterized in that the cooking chamber (2) as a drawer (100) is formed, which at least between an operating position (6) and a loading position (7) is movable, wherein the cooking chamber opening (3) only in the loading position ( 7) is accessible and that at least one dehumidifying device (50) is provided. Cooking appliance after Claim 1 , characterized in that the dehumidifying device (50) comprises at least one condensation device (51). Cooking appliance according to the preceding claim, characterized in that the condensation device (51) comprises at least one condensation surface (52) which is colder than a food (300) introduced into the cooking chamber (2) before the start of a cooking process. Cooking appliance according to one of the preceding Claims 2 or 3 , characterized in that the condensation device (51) comprises at least one condensation finger (53) and / or at least one cold storage (54). Cooking appliance according to the preceding claim, characterized in that the condensation finger (53) comprises at least one receptacle (55) for condensate Cooking appliance after Claim 3 , characterized in that the cold storage (54) spaced from the cooking chamber wall (8) is arranged. Cooking appliance according to one of the preceding claims, characterized in that at least one heating device (56) is in operative connection with the dehumidifying device (50). Cooking appliance according to one of the preceding claims, characterized in that the dehumidifying device (50) comprises at least one lock device (57) with at least one inner valve (58) and at least one outer valve (59) and at least one intermediate space (60). Cooking appliance according to the preceding claim, characterized in that the lock device (57) at a lowest point (9) of the cooking chamber bottom (10) is arranged. Cooking appliance according to one of the preceding claims, characterized in that the cooking space wall (8) at least partially coated by at least one reflective layer (11) and / or coated with a reflective layer (11). Cooking appliance according to one of the preceding claims, characterized in that the cooking chamber wall (8) has at least one first shell (12) and at least one second shell (13). Cooking appliance according to the preceding claim, characterized in that between the first shell (12) and the second shell (13) at least in sections at least one cavity (14) is formed, which is evacuated. Cooking appliance according to one of the preceding claims, characterized in that in the cooking chamber at least one thermally insulated food holder (15) is arranged. Method for keeping food (300) fresh in the cooking chamber (2) of a cooking appliance (1) according to one of the preceding claims, characterized by the following steps in a suitable sequence prior to a cooking process: - loading the cooking chamber (2) - creating a negative pressure in the cooking process Cooking chamber (2) - Removing moisture from the cooking chamber (2) by means of the dehumidifier (50). Method according to the preceding claim, characterized by the following additional step at a suitable location: - heating of the cold accumulator (54) before starting a cooking process. Method according to one of the two preceding claims, characterized by the following additional step at a suitable location: - at least temporary opening of the inner valve (58) of the lock device (57) during the generation of the negative pressure in the cooking chamber (2).

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