EP1253382B1 - Cooking method and apparatus with automatic recognition of cooking stuff - Google Patents

Description

The invention relates to a cooking method, in particular for cooking, grilling, frying, frying and / or steaming, in which food to be cooked on or in a food support with a cooking surface, the a plurality of each heatable via at least one heating element cell-like sections comprises, arranged and under the control and / or regulation of at least one of the heating elements is cooked; and a cooking appliance with a cooking surface of a food support, the one Variety of cell-like sections, each cell-like section at least a heating element, which is connected to a control and / or regulating device, to Carrying out a cooking process according to the invention.

There are known cooking appliances in which at least one sensor which can be plugged into a food is, specific Gargutgrößen from recorded measurements or their temporal Course for Garprozeßsteuerung or regulation are determined, in particular by different To initiate phases of a cooking process course.

Thus, from DE 299 23 215 U1 a cooking process sensor is known, at least partially, namely with its pike-like tip, can be inserted into a food, with the top more spatially separated sensors for recording temperature and / or humidity values may include. About the time course of the recorded temperature or humidity values then specific Gargut- and / or cooking appliance sizes can be determined, which in turn used for cooking process control.

The use of a cooking process probe to be inserted in the food is primarily for cooking appliances, which are designed as Kombigargeräte, ie working with hot air and / or steam, while, in particular, in the preparation of stir-fried foods, such as rice pudding, or scrambled eggs, or goulash, when preparing it first a searing of meat takes place and then liquid is added for steaming, but with disadvantages Afflicted is to insert a cooking process sensor in food. In addition to the known Garprozeßfühler can only be inserted in food, which is a substantially have solid consistency, they interfere with, for example, stirring and allow only a very selective state determination of food.

DE 197 18 399 A1 discloses a cooking appliance, with a measuring device for recording of at least one cooking state quantity whose value changes in the course of a cooking process, a cooking process depending on the cooking state size and / or a derivative same to lead after the time. In particular, it becomes dependent on the particular derivative values the time determines at which phase change of a cooking process to initiate is.

The controller, for example, a heater in a cooking appliance, for grilling over a Garzustandsgröße and / or their derivative has, inter alia, the disadvantage that the Grilling usually not the entire heated cooking surface is covered with food and thus a part the applied energy is not used during the cooking process. In addition, leads the heating of the entire cooking surface when grilling meat to the juice, which from the Meat escapes, is heated so much that it partially evaporates, while others, essentially solid components of the meat burn on the cooking surface or burn into it.

Furthermore, conventional cooking surfaces have the disadvantage that they have a high inertia in the Thermal behavior is intrinsic, so that a control of the cooking process in tight temperature limits is difficult.

In WO 85/05528 a generic cooking appliance with a grill surface is known which by arranging a plurality of individually controllable via a microprocessor Heating elements is divided into a plurality of segments and thus to perform a generic method is suitable. Nominal values can be set via an input unit for temperature, volume time and the like are input to a microprocessor, in which then takes place a comparison with corresponding, detected actual values to the To be able to selectively control individual heating elements. A disadvantage of this cooking appliance, however, is that a user inputs undefined values for a feed, so that a unwanted, areawise vaporization of liquid, area firing of Solid substances and the like is still inevitable.

From US 6,172,348 B 1, a microwave oven is known in which the microwave irradiation controlled in dependence on a detected physical quantity of food to be cooked, which can be determined by the shape, the weight and / or the temperature of the food, wherein the food is at least rotated to detect said physical amount in the oven must become.

Also from US 5,478,987 a microwave oven is known in which an assignment of Food to be cooked in one of two groups depending on the output of an alcohol sensor, a gas sensor, as well as photosensors for detecting the shape of a on a turntable parked vessel takes place.

For example, from US 6,022,572 a cooking method is known in which the determination the weight of a food item takes place.

Also in the cooking method of EP 0 464 925 A1, the load of a heating plate with Gargut detected, to selectively control the operation of the hot plate can.

WO 95/16334 discloses a cooking method in which temperature signals from a subregion a cooking zone, and from this a determination of the temperature as well thermal load of the entire cooking zone is determined to increase the energy input to the To control Garzone. Determining the temperature of the entire cooking zone from the one However, subrange is subject to large errors, especially if the distance between the heat source and the cooking zone is large.

EP 0 831 675 A1 discloses a ceramic cooking plate with from the underside of the hotplate spaced heating resistors distributed over the entire surface of the heating field available. Below the heating resistors are a variety of transmitters and detectors for electromagnetic or acoustic waves attached, with which the expansion of a placed on the hob cooking vessel with the help of the bottom side reflected waves can be determined exactly. Corresponding to the determined extent of the floor area of the cooking vessel, the present below this floor surface heating resistors targeted be controlled. With this embodiment, it is no longer necessary, the occupancy a ceramic hob with magnetic detectors always on the use was dependent of magnetizable cooking vessels to fall back.

US-A-5 183 996 discloses a cooking appliance, in which for each section a weight sensor is provided.

Object of the present invention is therefore to the generic cooking method and the generic cooking appliance develop such that the disadvantages of the prior art be overcome.

The cooking of the relevant object is achieved in that the Covering the cell-like sections with food to be cooked is automatically detected by detection at least the resistors, in particular internal resistances, the heating elements with at least a device for determining the resistances and / or the temperature of the cell-like sections with at least one temperature sensor per cell-like section in operative connection with a control and / or regulating device, and in dependence on the Gargutbedeckung the cell-like sections, the cooking process is performed.

It can be provided that for detecting the food cover of the cell-like sections, at least a first size of the product to be cooked, such as the surface temperature, the thermal conductivity, the energy input, the moisture content, the surface condition, the contour, the Volume, density, browning, crusting, consistency, weight and / or the Gargutart, at least one derivative of the first Gargutgröße after the time each cell-like portion, the load and / or optical characteristics is determined or be.

Furthermore, the invention proposes that by means of a cooking process sensor, preferably at least partially in the food to be cooked, at least a second Gargutgröße, in particular the core temperature, the density, the type of food, the degree of ripeness, the pH Value, the pasteurization factor, the consistency, the juiciness, the smell, the taste, the quality, the browning, the crusting, the degree of protein swelling, the vitamin degradation, the development of carcinogenic substances, hygiene and / or thermal conductivity, and / or at least a time derivative of the second Gargutgröße after the time is determined or will be.

According to the invention, it is preferred that the cooking process, in particular via the heating elements of the individual cell-like sections or groups thereof, depending on the first Cooking size, the derivation of the first Gargutgröße, the second Gargütgroße and / or the Derivation of the second Gargutgröße controlled and / or regulated.

It can be provided that of a food at least partially covered cell-like Section into a group.

It is also proposed with the invention that the first Gargutgröße, the derivative of the first Gargutgröße, the second Gargutgröße and / or the derivative of the second Gargutgröße with at least one stored third Gargutgröße and / or at least one entered fourth Gargutgröße is or will be compared, and depending on the result the comparison the cooking process is performed.

It can be provided that the first Gargutgröße, the derivation of the first Gargutgröße, the second Gargutgröße and / or the derivative of the second Gargutgröße, especially as Function of the time, as a third Gargutgröße is or will be saved.

It can also be provided that the fourth Gargutgröße entered by a user and is stored, in particular as a function of time.

The invention also proposes that at least one instruction to a user depending on at least one detected resistance of a detected temperature and / or a specific first, second, third and / or fourth cooking product size for guiding of the cooking process is issued.

The cooking appliance relating to the object is achieved by at least one device for determination the resistors, in particular internal resistances, the heating elements and / or at least a temperature sensor per cell-like section in operative connection with the Control and / or regulating device.

Another object of the invention is achieved by a weight sensor and / or an optical detection unit for each cell-like portion operatively connected to Control and / or regulating device.

The invention can also be characterized by an at least partial thermal Isolation of the individual cell-like sections from each other.

Embodiments of the invention may be characterized in that the control and / or Control device in operative connection with at least one cooking process sensor, the at least partially insertable into a food, a storage unit, an input unit, a display unit and / or an output unit is, in particular self-learning To control cooking methods and / or to regulate.

Furthermore, it can be provided that the food support is tiltable.

Finally, the invention proposes that the food support by means of a lid, preferably airtight, closable.

The invention is thus based on the surprising finding that food is automatically cooked recognizable on a cooking surface and the energy supply to this food depends on the detected Gargutart and Gargutposition is adjustable, so that, for example, the meat-crickets only pieces of meat are heated while the rest of the cooking surface remains substantially cold, so that evaporation of escaping from the pieces of meat juice and a burn is substantially avoided by sloping solid particles on the cooking surface.

Further features and advantages of the invention will become apparent from the following description, in an embodiment of the invention by way of example with reference to one of single figure existing schematic drawing is explained. The figure shows a perspective view of a part of a cooking appliance 1 according to the invention with a smart Cooking surface 100, which allows cooking by the method according to the invention.

As the figure reveals, the cooking appliance 1 comprises a food support 10 with a cooking surface 100, which in turn is divided into individual cell-like sections or cells 101 to 114. The subdivision of the cooking surface 100 is achieved in that each cell 101 to 114 in thermal Contact with a heating element 2 is, while the cooking surface 100 is a forms closed surface. The heating elements 2 are essentially in direct contact arranged with the cooking surface 100 at the bottom thereof. In addition, every cell has 101 to 114, a weight sensor 3 and an optical detection unit 4, consisting of a source for emission of electromagnetic radiation and a detector for detection of the food to be scattered and / or reflected radiation. To simplify the presentation the elements 2, 3 and 4 in the figure are in separate cells 103, 104 and 102, respectively although each cell 101 to 114 comprises corresponding elements. In a not shown, alternative embodiment may be provided that the cells mechanically separated from each other, even isolated from each other, are formed, for example, a weight determination to allow separate for each cell.

On the cooking surface 100 is a food to be cooked 6, in the form of a steak, in which at least partially a cooking process sensor 5 is inserted.

The cooking process sensor 5, the optical detection units 4, the weight sensors 3, the heating elements 2 and a device, not shown, for determining the (internal) resistors the heating elements 2, preferably all cells 101 to 114, are connected to a not shown Control and / or regulating unit connected. This control and / or regulating unit is again with a memory unit (not shown), an input unit (not shown) and an output unit (not shown).

Über die Widerstände der Heizelemente 2 findet eine Bestimmung der Gargutbedekkung der Garfläche 100 statt. Die so erfaßte Gargutbedeckung kann über Ausgabesignale der Gewichtssensoren 3, welche vorzugsweise in Form von Dehnungsmeßstreifen auf der Garflächenunterseite der Zelle 101 bis 114 ausgeführt sind, und der optischen Detektionseinheiten 4 präzisiert werden, beispielsweise unter Erfassung der Kontur des Steaks 6. Dabei wird erfaßt, daß die Zellen 101 bis 104 und 108 bis 111 nicht mit dem Steak 6 belegt sind, im Gegensatz zu den Zellen 105 bis 107 und 112 bis 114. Nach Erkennung des Bereichs der Garfläche 100, welche mit dem Steak 6 belegt ist, werden zunächst nur diejenigen Zellen 105 bis 107 und 112 bis 114 über ihre Heizelemente 2 beheizt, die mit dem Steak 6 zumindest teilweise belegt sind.

Abhängig von der erfaßten Veränderung der Widerstände der Heizelemente 2 und den Ausgabesignalen der Gewichtssensoren 3 sowie optischen Detektionseinheiten 4, gegebenenfalls einschließlich deren Ableitungen, bestimmt die Steuer- und/oder Regeleinheit zudem spezifische Gargutgrößen, insbesondere Wärmeleitfähigkeit, beispielsweise über die mittels der Einrichtung zur Bestimmung der Widerstände bestimmten Widerstände der Heizelemente 2, Feuchtegehalt, beispielsweise über die zeitliche Änderung des Gewichts, und Gargutvolumen, beispielsweise über die vom Gargut eingenommene Fläche und das Gargutgewicht, aus denen auch die Gargutart, beispielsweise durch einen Vergleich mit abgespeicherten Soll-Werten, bestimmbar ist. In einer weiteren Ausführungsform kann vorgesehen sein, daß die Wärmeleitfähigkeit des Garguts über Temperaturveränderungen bestimmbar ist, die von Temperatursensoren (nicht gezeigt) in den Zellen erfaßt werden. Zudem liefert der Garprozeßfühler 5 Gargutgrößen, wie Kerntemperatur, Reifegrad und pH-Wert, die ebenfalls von der Steuer- und/oder Regeleinheit zur Garprozeßführung herangezogen werden können. Durch die Unterteilung der Garfläche 100 in einzelne Zellen 101 bis 114 ist es darüber hinaus möglich, die spezifischen Gargutgrößen für spezielle Bereiche des Steaks 6 zu bestimmen. Wenn sich verschiedene Gargutarten auf der Garfläche 100 befinden, kann dies für jedes Gargut geschehen.

Dadurch, daß zu Beginn des Grillens gezielt nur die Zellen 105 bis 107 und 112 bis 114 beheizt werden, auf denen sich das Steak 6 befindet, wird insbesondere Energie eingespart, da die nicht genutzten Zellen, also die Zellen 101 bis 104 und 108 bis 111 nicht beheizt werden.

Während des Grillens des Steaks 6 aus demselben heraustretender Saft, der auf nicht von dem Steak 6 belegte und somit unbeheizte Zellen 101 bis 104 und 108 bis 111 fließt, verdampft nicht; und feste Rückstände des Steaks 6 auf den Zellen 101 bis 104 und 108 bis 111 brennen aufgrund der gezielten Beheizung nicht ein. Dies gewährleistet, daß eine Steaksoße herstellbar ist und gleichzeitig keine übermäßige Verschmutzung stattfindet.

Darüber hinaus kann der Garprozeß so gefiihrt werden, daß die vom Steak 6 unbelegten Zellen 101 bis 104 und 108 bis 111 ebenfalls beheizt werden, sobald sich ein Fleischsaft darauf ausbreitet, was eine Warmhaltung von besagtem Fleischsaft sicher stellt. Die Aufheiztemperatur der Zellen 101 bis 104 und 108 bis 111 liegt dabei sicherlich unter der der Zellen 105 bis 107 und 112 bis 114.

Über die ermittelten spezifischen Gargutgrößen wird der Garprozeßverlauf durch die Steuer- und/oder Regeleinheit geführt, so daß ein von einem Benutzer über die Eingabeeinheit eingegebener, erwünschter Garungsgrad am Ende des Garprozesses vorliegt. Insbesondere können zu diesem Zweck über die Ausgabesignale der optischen Detektionseinheiten 4, beispielsweise in Abhängigkeit von einer Veränderung der Farbe des Garguts und der Veränderungen der Widerstände der Heizelemente 2, also der Veränderung des Wärmeeintrags, der Bräunungs- und Krustierungsgrad des Steaks 6 bestimmt werden. Neigt das Steak 6 während der Phase, in der zunächst nur eine Garung und keine Bildung einer Kruste erwünscht ist, beispielsweise dazu, eine erhöhte Bräunung aufzuweisen, wie über die optischen Detektionseinheiten 4 erfaßt, so können gezielt Heizelemente 2 heruntergeregelt werden. Erreicht das Steak 6 jedoch den erwünschten Garzustand im Inneren, wie über den Garprozeßfühler 5 erfaßt, so wird eine weitere Garprozeßphase, nämlich die Krustenbildung eingeleitet, indem die Beheizung der entsprechenden Zellen erhöht wird. Ist der erwünschte Bräunungsgrad, wie über die optischen Detektionseinheiten 4 erfaßt, erreicht, so kann über die Ausgabeeinheit dem Benutzer die Anweisung gegeben werden, das Steak 6 zu wenden oder aus dem Gargerät 1 zu entnehmen.

Erfindungsgemäß ist ebenfalls vorgesehen, daß die Steuer- und/oder Regeleinheit Inhomogenitäten im Steak 6 erkennt und gezielt darauf reagiert.

The process according to the invention is described below by the example of grilling the steak 6:

About the resistances of the heating elements 2, a determination of Gargutbedekkung the cooking surface 100 takes place. The thus detected cooking cover can be specified by output signals of the weight sensors 3, which are preferably carried out in the form of strain gauges on Garflächenunterseite the cell 101 to 114, and the optical detection units 4, for example, detecting the contour of the steak 6. It is detected that the cells 101 to 104 and 108 to 111 are not occupied with the steak 6, in contrast to the cells 105 to 107 and 112 to 114. After recognition of the area of the cooking surface 100, which is occupied with the steak 6, only those are initially Cells 105 to 107 and 112 to 114 heated by their heating elements 2, which are at least partially occupied by the steak 6.

Depending on the detected change in the resistances of the heating elements 2 and the output signals of the weight sensors 3 and optical detection units 4, optionally including their derivatives, the control and / or control unit also determines specific Gargutgrößen, in particular thermal conductivity, for example via the means for determining the Resistors certain resistances of the heating elements 2, moisture content, for example, over the time change of weight, and Gargutvolumen, for example on the area occupied by the food and Gargutgewicht from which the Gargutart, for example, by a comparison with stored setpoint values, can be determined. In a further embodiment it can be provided that the thermal conductivity of the food can be determined by temperature changes, which are detected by temperature sensors (not shown) in the cells. In addition, the cooking process sensor 5 provides food size, such as core temperature, ripeness and pH, which can also be used by the control and / or regulating unit for Garprozeßführung. By dividing the cooking surface 100 into individual cells 101 to 114, it is also possible to determine the specific cooking product sizes for specific areas of the steak 6. If there are different types of food on the cooking surface 100, this can be done for each food.

The fact that at the beginning of grilling specifically only the cells 105 to 107 and 112 to 114 are heated, on which the steak is 6, in particular energy is saved, since the unused cells, ie the cells 101 to 104 and 108 to 111 not heated.

During the grilling of the steak 6 from the same leaking juice, which flows on not occupied by the steak 6 and thus unheated cells 101 to 104 and 108 to 111, does not evaporate; and solid residues of the steak 6 on the cells 101 to 104 and 108 to 111 are not burned due to the targeted heating. This ensures that a steak sauce can be produced and at the same time there is no excessive contamination.

In addition, the cooking process may be conducted so that the cells 101 to 104 and 108 to 111, which are empty of the steak 6, are also heated as soon as a meat juice spreads on them, which ensures a hot keeping of said meat juice. The heating temperature of the cells 101 to 104 and 108 to 111 is certainly below that of the cells 105 to 107 and 112 to 114.

About the determined specific Gargutgrößen the Garprozeßverlauf is performed by the control and / or regulating unit, so that there is a user entered via the input unit, desired degree of cooking at the end of the cooking process. In particular, the degree of browning and crusting of the steak 6 can be determined for this purpose via the output signals of the optical detection units 4, for example as a function of a change in the color of the food and the changes in the resistances of the heating elements 2, ie the change in the heat input. If the steak 6 is inclined during the phase in which initially only one cooking and no formation of a crust is desired, for example to have an increased browning, as detected by the optical detection units 4, heating elements 2 can be controlled down in a targeted manner. However, the steak 6 reaches the desired state of cooking inside, as detected by the cooking process sensor 5, so a further cooking process phase, namely the crust formation is initiated by the heating of the corresponding cells is increased. If the desired degree of browning, as detected by the optical detection units 4, is reached, then the user can be instructed via the dispensing unit to turn the steak 6 or remove it from the cooking appliance 1.

According to the invention it is likewise provided that the control and / or regulating unit recognizes inhomogeneities in the steak 6 and reacts specifically thereto.

With the cooking appliance 1 shown in the figure is still the preparation of food in Form of stirrers, such as rice pudding or omelets, possible. In the preparation of such Gargut it is important to prevent burning of the food on the cooking surface 100. For this purpose, first the liquid ingredients in the food support 10, by a lateral Boundary is limited, introduced. This results in a nationwide coverage the cooking surface 100 with the food. This coverage is for example via the resistors the heating elements 2, the weight sensors 3 and the optical detection units 4 detected at the beginning of the heating of the cells 101 to 114. Similar to the one described above Procedures for grilling steaks will then include specific cooking product sizes, including the type of food, determined. Depending on the specific values can be over the control and Control unit can be prevented, that it partially to a burning of food comes. Because there is significant in an area where burning is imminent or already taking place The heat transfer into the food changes, resulting in a change the resistance of the affected heating elements 2 and in a change of the over the Weight sensors 3 detected weight due to the locally different moisture content of the food to be cooked, can specifically reduce the heating locally and / or over the Output unit, the request is issued to the user to stir the food or to be taken.

As already stated above, the change in the heat transfer can also by a Change of a recorded over a temperature sensor, not shown, temperature profile for each cell. By taking account of said temperature profile and thus heat transfer during cooking, a thinning of the cooking surface 100 can be prevented and at the same time ensuring a perfect cooking result.

The determined by the control unit and / or by a user via the input unit Entered Gargutgrößen be preferred, especially as a function of time stored in the storage unit. By comparing the food size of previous cooking processes with currently determined cooking product sizes, the control and / or regulating unit recognizes tendencies, such as B. the burning of food, and leads early counter-regulation of Cooking process through, or gives about the output unit corresponding instructions to the User. The cooking appliance 1 according to the invention is thus self-learning.

Thus, according to the invention, for the first time, a cooking process and a cooking process using this Cooking device provided a satisfactory cooking result through an intelligent scheme single cells into which the cooking surface is divided, including comparison of current ones Gargutgrößen with stored Gargutgrößen, guaranteed, with an additional energy savings achieved and contamination of the cooking surface is reduced.

Those disclosed in the foregoing description, in the drawings and in the claims Features of the invention may be used individually as well as in any combination essential for the realization of the invention in its various embodiments be.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

heating element

3

weight sensor

4

Optical detection unit

5

cooking process

6

be cooked

10

food support

100

Cooking surface

101-114

cell

Claims (15)

1. A cooking process, particularly for boiling, grilling, roasting, frying and/or steaming, in which process food is disposed on or in a food carrier (10) having a cooking surface (100) comprising a plurality of cellular sections (101 - 114) each heatable by means of at least one heating element (2), and is cooked with open and/or closed loop control of at least one of the heating elements (2), characterised in that the coverage of the cellular sections (101 - 114) with food is identified automatically by detecting the change at least of the resistances, particularly internal resistances, of the heating elements (2) by means of at least one device for determining the resistances and/or the temperature of the cellular sections (101 - 114) with at least one temperature sensor per cellular section (101 - 114) operatively connected to an open and/or closed loop control device, and the cooking process is conducted in dependence on the identified food coverage of the cellular sections (101 - 114).
2. A cooking process according to claim 1, characterised in that at least one first food variable, such as the surface temperature, the thermal conductivity, the energy input, the moisture content, the surface nature, the contour, the volume, the density, the browning, the encrustation, the consistency, the weight and/or the type of food, at least one time derivative of the first food variable of each cellular section (101 - 114), the loading and/or optical characteristics of each cellular section (101 - 114) is/are additionally determined to identify the food coverage of the cellular sections (101 - 114).
3. A cooking process according to claim 1 or 2, characterised in that at least one second food variable, particularly the core temperature, the density, the food type, the degree of ripeness, the pH, the pasteurisation factor, the consistency, the succulence, the smell, the taste, the quality, the browning, the encrustation, the degree of protein swelling, the vitamin degradation, the formation of carcinogenic substances, the hygiene and/or the thermal conductivity and/or at least one time derivative of the second cooking variable is/are determined additionally by means of a cooking process sensor (5), which is preferably at least partially insertable into the food.
4. A cooking process according to claim 2 or 3, characterised in that the cooking progress is open and/or closed loop controlled, particularly by means of the heating elements (2) of the individual cellular sections (101 - 114) or groups thereof, in dependence on the first food variable, the derivative of the first food variable, the second food variable and/or the derivative of the second food variable.
5. A cooking process according to claim 4, characterised in that cellular sections (101 - 114) at least partially covered by food are combined into a group.
6. A cooking process according to any one of claims 2 to 5, characterised in that the first food variable, the derivative of the first food variable, the second food variable and/or the derivative of the second food variable is/are compared with at least one stored third food variable and/or at least one input fourth food variable, and the cooking process is conducted in dependence on the result of the comparison.
7. A cooking process according to claim 6, characterised in that the first food variable, the derivative of the first food variable, the second food variable and/or the derivative of the second food variable, particularly as a function of the time, is/are stored as a third food variable.
8. A cooking process according to claim 6 or 7, characterised in that the fourth food variable is input by a user and stored, particularly as a function of the time.
9. A cooking process according to any one of the preceding claims, characterised in that at least one instruction is output to a user in dependence on at least one detected resistance, a detected temperature and/or a determined first, second, third and/or fourth food variable, for the purpose of conducting the cooking process.
10. A cooking appliance (1) with a cooking surface (100) of a food carrier (10) comprising a plurality of cellular sections (101 - 114), each cellular section (101 - 114) comprising at least one heating element (2) connected to an open and/or closed loop control device, for performing a cooking process in which food can be disposed on or in a food carrier with a cooking surface comprising a plurality of cellular sections each heatable by means of at least one heating element and is cookable with open and/or closed loop control of at least one of the heating elements, the coverage of the cellular sections with food being automatically identified by detection at least of the resistances, particularly internal resistances, of the heating elements with at least one device for determining said resistances and/or the temperature of the cellular sections with at least one temperature sensor per cellular section (101 - 114) operatively connected to the open and/or closed loop control device.
11. A cooking appliance according to claim 10, characterised by a weight sensor (3) and/or an optical detection unit (4) for each cellular section (101 - 114) operatively connected to the open and/or closed loop control device.
12. A cooking appliance according to claim 10 or 11, characterised by an at least partial thermal insulation of the individual cellular sections (101 - 114) from one another.
13. A cooking appliance according to any one of claims 10 to 12, characterised in that the open and/or closed loop control device is operatively connected to at least one cooking process sensor (5), which is at least partially insertable into food (6), a storage unit, an inputting unit, a display unit and/or an outputting unit, particularly in order to provide open and/or closed loop control of self-learning cooking processes.
14. A cooking appliance according to any one of claims 10 to 13, characterised in that the food carrier (100) is tiltable.
15. A cooking appliance according to any one of claims 10 to 14, characterised in that the food carrier (100) is closable, preferably so as to be air-tight, by means of a lid.

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