EP2098788A2 - Method for guiding a cooking process and cooking device - Google Patents

Abstract

The method involves guiding application of energy in a cooking chamber of a cooking utensil based on a target parameter e.g. internal or external degree of cooking, which is adjusted or varied by a user. A functional dependency of the energy application of two target parameters is determined by overlapping dependencies of the energy application of the parameters. A cooking process is guided for reaching the target parameter based on the functional dependency. The application of energy is determined by adjusting target-cooking chamber temperature of a microwave generation device. An independent claim is also included for a cooking utensil comprising a cooking chamber.

Description

The invention relates to a method for guiding a cooking process for cooking a food in a cooking chamber of a cooking appliance by at least one energy input into the cooking chamber of the cooking appliance is performed in dependence on at least one set or set by a user target parameter; and a cooking device for such a method.

Cooking methods for guiding automatic cooking processes are well known in the art. From the DE 10 2004 040 655 A1 For example, the applicant is aware of a method for controlling a delta-T cooking process, in which the cooking chamber temperature is reduced even before a target core temperature of a cooking product set by a user is reached, in order to overshoot the core temperature of the food and thus over-cook the food prevent. With the method specified there, an improvement of a cooking result can thus be achieved on the basis of the evaluation of the core temperature profile of a cooking product, the desired core temperature depending on the weight, the density, the dimension, the diameter, the degree of ripeness, the pH, the Storage condition, texture, odor, browning, crusting, thermal conductivity, taste, quality, hygiene, initial core temperature, initial edge zone temperature, and / or initial surface temperature.

From the DE 10 2005 057 585 B3 a generic method is known in which the oven temperature is increased for a predetermined period of time from the difference of an actual core temperature and a target core temperature or depending on the derivative of the core temperature after the time when a threshold value is exceeded. This should be achieved be that a desired Garendzustand in the core and on the surface, which is determined for example by a tanning, a cooking product to be treated reliably and reproducibly can be achieved. The disadvantage of this is that only the point in time during which the cooking chamber temperature for producing the browning is increased by a predetermined value during a cooking process is controlled. The period of time during which the food to be cooked is exposed to the elevated temperature or the height of the oven temperature are determined by the input of the user on the cooking appliance. However, specific properties of the food that affect the result of the cooking process can not be taken into account with such a process.

The DE 10 2004 052 660 A1 the Applicant relates to a method for cooking Gargarutchargen, which are composed of a variety of individual Gargütern different caliber, using a Garprozessfühlers, which is first introduced into the food that has the smallest caliber. Upon reaching a desired Garerfolges for the food of the smallest caliber is a reconnection of the Garprozessfühlers in the food with the next smallest caliber. On the basis of the increase of the core temperature per time at a defined cooking chamber temperature and fan level, that is to say at a defined energy transfer, it can be recognized to which caliber it is the food to be measured in each case. Once the caliber of the food has been determined, the cooking process can be adapted in a corresponding manner to this caliber to achieve the desired cooking result, in particular regarding the internal and external Gargrad the respective food. It is also taken into account that with a larger food the tanning phase usually lasts longer than with a smaller food, which is why it is recommended to drive this phase at lower temperatures than a smaller food that should receive the same final tanning. However, an interaction between the internal and external cooking degree is not taken into account here.

The EP 1 847 203 A1 discloses a cooking product preparation with steam leakage detection, in which a cooking process with three phases is used, namely with a warm-up phase, a cooking phase and a tanning phase. The aim of the cooking phase is, depending on the type of food, to cook the food, the temperature in the food should be maintained at a value of 85 to 99 degrees Celsius, while a surface temperature of the food to be avoided by more than 100 degrees Celsius, as this leads to unwanted dehydration or blackening. In the tanning phase, however, the temperature in the cooking chamber is increased, to then get a browning or drying of the food. However, this method does not allow the targeted setting of a desired core temperature and a desired browning.

The present invention is therefore based on the object to further develop the generic method such that the disadvantages of the prior art are overcome. In particular, cooking processes should be improved with regard to the achievement of a final state predetermined by a user and thus the quality of the corresponding cooking result.

The present object is achieved in that a first functional dependency of the energy input of at least two target parameters is superimposed on at least a first second dependency of the energy input of a first target parameter and a second second dependency of the energy input of a second target parameter, and the cooking process for Reaching the two target parameters is performed taking into account the first functional dependence.

It can be provided that the energy input into the oven is a measure of the energy that is applied to the food, determined by the setting of a desired cooking space temperature (GT _target ), the power of a heater, in particular a microwave generating device, a target Moisture, the power of a moisture supply and / or discharge device, in particular a steam generator, a target flow rate, the rotational speed of a fan device, in particular a fan for circulating the cooking chamber atmosphere, and / or the circulating air speed in the cooking chamber of the cooking appliance, wherein preferably an increase in the energy input is caused by an increase in the target cooking space temperature (GT _target ).

Inventive methods may be characterized in that the target parameter is a degree of cooking, in particular an internal degree of cooking, such as the desired core temperature (KT _Soll ), an external degree of cooking, such as the desired tanning (B) and / or the desired encrustation, and / or the change of the degree of cooking as a function of time, the cooking time and / or cooking speed, the weight loss and / or the change in weight loss as a function of time and / or the delicacy of the food and / or the change of the delicacy of the food to be selected as a function of time ,

Furthermore, it is provided that the energy input in accordance with the first functional dependency additionally depends on at least one cooking product parameter, wherein the caliber, the weight, the pretreatment, the state and / or the quantity of the food is / are selected as the cooking product parameter, and the cooking parameter is over at least one sensor and / or determined by input of the user.

It may be advantageous that the caliber of the food is determined by the increase in the core temperature of the food over time and / or by detecting the geometry, in particular with an optical sensor and / or an ultrasonic sensor, the weight of the food by a weight sensor is determined, the pretreatment and / or the state of the food is determined with a sensor for detecting the chemical state of the cooking environment surrounding Garraumatmosphäre and / or the amount of food by the increase of the cooking chamber temperature over time and / or with a sensor system for determining the number of slots arranged in the cooking chamber and / or determined by the strength of the absorption of microwave power in the cooking chamber.

Inventive methods can be characterized in that the target parameter and / or the food parameters are input via an input device and / or a reading device is read.

It can also be provided that the first second and second second functional dependencies of the energy input from the two target parameters are determined empirically, in particular in each case by determining a mathematical fit, preferably in the form of a linear regression, and / or the first functional dependency, in particular linear, dependent superposition, in particular summation, of the first second and second second functional dependencies.

Embodiments of the invention may be characterized in that as the first target parameter of the internal degree of cooking, in particular the desired core temperature (KT _target ), and as the second target parameter, the external Gargrad, in particular the Wunschbräunung (B) are selected, or as the first Target parameters of the internal Gargrad, in particular the target core temperature (KT _target ), and as the second target parameter of the desired weight loss (WG) are selected.

wobei die Soll-Garraumtemperatur (GT_Soll) einen ersten Energieeintrag darstellt, der linear von dem durch die Änderung der Kerntemperatur (dKT) als Funktion der Zeit bestimmten Kaliber abhängt, m₁ eine Steigung und b eine, von der Wunschbräunung (B) abhängige, Grundtemperatur darstellen,
die zweite zweite Abhängigkeit wie folgt lautet: $${\mathrm{m}}_{\mathrm{1}}\mathrm{=}{\mathrm{m}}_{\mathrm{2}}\mathrm{*}\mathrm{B}\mathrm{,}$$

wobei m₂ die Steigung der Steigung m₁ in Abhängigkeit der Wunschbräunung (B) ist, und sich daraus durch Überlagerung die folgende erste funktionale Abhängigkeit in °C ergibt: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Soll}}\mathrm{=}\left({\mathrm{m}}_2*\mathrm{B}\right)\mathrm{*}\mathrm{dKT}\mathrm{+}\mathrm{b}\mathrm{,}$$

wobei die Soll-Garraumtemperatur (GT_Soll) den ersten Energieeintrag darstellt, der linear von der Wunschbräunung (B) unter Berücksichtigung des durch die Änderung der Kerntemperatur (dKT) als Funktion der Zeit bestimmten Kalibers abhängt.Preferred methods according to the invention may also be characterized in that, in the case where the target core temperature (KT _target ) is selected as the first target parameter and the _desired tan (B) as the second target parameter, the first second dependency in ° C is as follows is: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}{\mathrm{<figure-callout\; id="1"\; label="m"\; filenames="imgf0004.png,imgf0005.png"\; state="\{\{state\}\}">m</figure-callout>}}_{\mathrm{1}}\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{.}$$

wherein the set cooking space temperature (GT _setpoint ) represents a first energy input which depends linearly on the caliber determined by the change of the core temperature (dKT) as a function of time, m ₁ a slope and b a, dependent on the desired tanning (B), Represent basic temperature,
the second second dependency is as follows: $${\mathrm{<figure-callout\; id="1"\; label="m"\; filenames="imgf0004.png,imgf0005.png"\; state="\{\{state\}\}">m</figure-callout>}}_{\mathrm{1}}\mathrm{=}{\mathrm{m}}_{\mathrm{2}}\mathrm{*}\mathrm{B}\mathrm{.}$$

where m _{2 is} the slope of the slope m ₁ as a function of the desired tanning (B), and the result is the following first functional dependence in ° C as a result of superposition: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}\left({\mathrm{m}}_2*\mathrm{B}\right)\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{.}$$

wherein the desired cooking space temperature (GT _Soll ) represents the first energy input, which depends linearly on the desired tanning (B), taking into account the caliber determined by the change of the core temperature (dKT) as a function of time.

durch Addition einer dritten zweiten Abhängigkeit der Soll-Garraumtemperatur als Term Offset_GT, der wie folgt lautet: $${\mathrm{Offset}}_{\mathrm{GT}}\mathrm{=}{\mathrm{m}}_3\mathrm{*}{\mathrm{KT}}_{\mathrm{Soll}}\mathrm{+}{\mathrm{Offset}}_{\mathrm{KTA}}\mathrm{,}$$

wobei m₃ die Stärke des Einflusses der KT_Soll auf die Bräunung darstellt und Offset_KTA die mit m₃ multiplizierte empirisch bestimmte, durch den Anwender einstellbare KT_Soll ist, bei der keine Veränderung der GT_Soll erfolgt, um die gewünschte Bräunung zu erhalten.It may be advantageous that the first functional dependency of the set cooking space temperature (GT _setpoint ) as energy input when specifying a desired core temperature (KT _Soll ) and a Wunschbräunung (B) and when determining the caliber of the food as Gargutparameter on the change the core temperature (dKT) as a function of time is as follows in ° C: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}{\mathrm{m}}_{\mathrm{2}}\mathrm{*}\mathrm{B}\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{+}{\mathrm{m}}_{\mathrm{3}}\mathrm{*}\mathrm{K}{\mathrm{T}}_{\mathrm{Should}}\mathrm{+}{\mathrm{offset}}_{\mathrm{KTA}}\mathrm{.}$$

by adding a third second dependence of the set cooking space temperature as Term Offset _GT , which reads as follows: $${\mathrm{offset}}_{\mathrm{GT}}\mathrm{=}{\mathrm{m}}_3\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}{\mathrm{offset}}_{\mathrm{KTA}}\mathrm{.}$$

where m _{3 is} the magnitude of the influence of the KT _target on the tanning and offset _{KTA is} the empirically determined, user adjustable KT _target multiplied by m ₃ , where no change in the GT _target occurs to obtain the desired tan.

wobei a die Steigung und b den Versatz von GT_Soll als Funktion von KT_Soll darstellen, zwei zweite zweite Abhängigkeiten wie folgt lauten: $$\mathrm{a}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{,}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{Ist}}\mathrm{+}\mathrm{0}\mathrm{,}\mathrm{8333}$$

und $$\mathrm{b}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{,}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{Ist}}\mathrm{+}\mathrm{32}\mathrm{,}\mathrm{6637},$$

wobei F_Ist in Prozent angegeben wird, a dimensionslos ist und b die Einheit °C aufweist, und sich daraus durch Überlagung die folgende erste funktionale Abhängigkeit in °C ergibt: $${\mathrm{GT}}_{\mathrm{Soll}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Soll}}\mathrm{+}\left(\mathrm{-}\mathrm{0}\mathrm{,}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{Ist}}\mathrm{+}\mathrm{0}\mathrm{,}\mathrm{8333}\right)\mathrm{*}{\mathrm{KT}}_{\mathrm{Soll}}\mathrm{-}\left(\mathrm{-}\mathrm{0}\mathrm{,}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{Ist}}\mathrm{+}\mathrm{32}\mathrm{,}\mathrm{6637}\right)\mathrm{.}$$

Other preferred methods of the invention may be characterized in that in the case where the target core temperature (KT _target ) as the first target parameter and the Desired weight loss (WG) are selected as the second target parameter, wherein the desired weight loss (WG) is determined by a function of the actual humidity (F _actual ), the first second dependence is as follows: $${\mathrm{GT}}_{\mathrm{Should}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}\mathrm{a}\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{-}\mathrm{b}\mathrm{.}$$

where a represents the slope and b the offset of GT _Soll as a function of KT _Soll , two second second dependencies are as follows: $$\mathrm{a}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{0}\mathrm{.}\mathrm{8333}$$

and $$\mathrm{b}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{32}\mathrm{.}\mathrm{6637}.$$

where F _{is given} in percent, a is dimensionless and b has the unit ° C, and the result is the following first functional dependence in ° C by overlay: $${\mathrm{GT}}_{\mathrm{Should}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}\left(\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{0}\mathrm{.}\mathrm{8333}\right)\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{-}\left(\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{32}\mathrm{.}\mathrm{6637}\right)\mathrm{,}$$

The invention also proposes a cooking device comprising a cooking chamber, a heating device, a control or regulating device, a memory device and an input device for carrying out a method according to the invention, in which at least one empirically determined function for the first functional dependency is stored in the memory device , It can be provided that a moisture supply and / or -abfuhreinrichtung, a blower device, a sensor device and / or an output device comprises.

With the cooking method according to the invention, it is thus possible to achieve a cooking result desired by a user, although a large number of different parameters have an influence on the cooking result. This is done by taking into account the influence of the parameters on the energy input, which is necessary to achieve the cooking result, and the mutual influence of the parameters among each other. This makes it possible, for example, to influence a cooking process by adjusting the desired cooking space temperature so that regardless of the set inner Gargrad, which is a first target parameter and is determined in particular by the core temperature of the food, and the cross section of the cooking food, the one Gargutparameter represents a set by the user second target parameters in the form of the outer Gargrads, in particular the browning of the food can be achieved. In another exemplary embodiment according to the invention, it is possible to influence a cooking process by adapting the desired cooking chamber temperature in such a way that, independently of an evaporation rate of a cooking product a set inner cooking degree of the cooking product, which represents a first target parameter and is determined in particular by the core temperature of the food, is reached, wherein the evaporation rate is accompanied by a loss of weight of the food with a loss of weight of the food and the weight loss indirectly acts as a second target parameter as minimal as possible. This embodiment thus makes it possible to compensate for a cooling of a cooking product when moisture escapes from it.

More specifically, the present invention z. B. set by the user Wunschparametem or target parameters and the parameters determined by the food or Gargutparametern z. B. determined by evaluation of sensor data of the cooking appliance, certain energy inputs into the cooking chamber of the cooking appliance, such. As the oven temperature, the power of a microwave generator, the humidity in the cooking chamber and / or the speed of air circulation in the oven, assigned, while the mutual influence of these parameters and settings at least approximately, z. B. by previously performed measurements, is known, so that actually desired results are achieved. The strength and thus the coupling with which these parameters influence each other and thus the energy inputs can be determined by empirically determined mathematical relationships. As a first approximation, linear relationships between the parameters and the energy input are assumed. However, with a broader empirical database, other functional relationships can be used to correlate the parameters with the energy inputs.

The energy input into the cooking chamber is a measure of the energy that is applied to the food. In hot air cooking appliances, it is usually varied by increasing the set cooking chamber temperature. This means that the heating of the cooking appliance, which usually works at a constant electric power or combustion power, remains turned on until the desired cooking chamber temperature is reached. By a higher target cooking chamber temperature is achieved that the temperature gradient between the Garraumatmophäre and the food is increased. By increasing the temperature gradient in turn the entry of heat energy is increased in the food. An increase in the energy input into the cooking chamber is therefore initially to be understood as an increase in the set cooking chamber temperature.

However, it is also possible to increase the energy input by changing the power of the heating device of the cooking appliance. It is also conceivable to increase the energy input by changing the flow rate of the oven atmosphere by adjusting the fan speed in a Umluftgargerät. Increased convection leads to the fact that the food to be cooked is flowed around more strongly with a hot cooking chamber, whereby the thickness of the heat-insulating gas layer around the food is reduced, d. H. From a physical point of view, the alpha number is reduced and so a greater power can be transferred to the food, or in a given period, a greater energy input into the food can take place. By increasing the energy input into the food also the energy input is automatically increased in the oven, since the cooking chamber is then cooled faster by the food. In addition, greater friction losses lead to an increased energy input into the cooking chamber through the fan wheel itself at an increased fan speed.

In a steamer, the energy input can also be increased by changing the power of a heater in the steam generator, or by a change in the moisture or moisture removal from the oven. The introduced into the oven steam at a temperature of 100 ° C condenses especially on the food and thus leads to an energy input into the oven.

Another way of adjusting an energy input into the oven can be done by changing a microwave power in a cooking appliance with microwave source. Even if not the entire microwave power is absorbed by the food and a power loss occurs in the magnetron of the microwave generating device, the set power of the microwave source over time is still a good measure of the energy input in the oven.

In principle, therefore, all adjustable variables that are suitable for changing the energy input into the cooking chamber and into the food to be cooked are suitable for at least temporarily adjusting an energy input.

Target parameters can either be set by a user or specified by a cooking process. The target parameters are a degree of cooking, in particular the desired core temperature as an internal cooking degree and / or the desired tan as an external degree of cooking, the Cooking time, the cooking speed, the weight loss and / or the delicacy of the food in question. It should be noted that although some of these target parameters are closely related, they are fundamentally different, such as cooking time and cooking speed. The differences between the cooking time and the cooking speed for the food to be cooked arise especially at cooking temperatures of less than 120 ° C. For example, large pieces of roast are cooked at lower temperatures, and cooking quality depends greatly on the speed of cooking, with a slow-cooked piece of meat always having a higher quality than a quick-cooked piece of meat. For weight loss of a food to be noted that this is usually minimal to keep, especially in meat pieces, which have a tendency to lose moisture by evaporation.

The parameters given by the food, so the Gargutparameter, z. B. the caliber of the food, so a diameter of the food appropriate size, the pretreatment of the food, the state of the food but also the amount of the food to be. Under the state of the food can be understood as a Gare achieved by a pre-treatment of the food, which is determined for example by determining the core temperature of the food or by the temperature profile inside the food. However, the state can also include the age of the food to be determined, for example, by means of a gas sensor that analyzes the characteristic odor of the food.

The mutual influence of the various parameters with each other and their mutual influences on the energy inputs are taken into account by superimposing their functional relationships according to the invention, so as to achieve a cooking result that is independent of the parameters of the food, but the target parameters as accurately as possible. The objective functions are z. B. determined by a simple superposition of the individual functional relationships.

For example, if a linear relationship between the mass of the food to be cooked and the microwave power to be set and a further linear relationship between the user-set speed with which the food is to be cooked and the power setting for the microwave is assumed, the superimposed on both linear functions, thus creating a function which determines the mathematical relationship between the microwave power to be set and the mass of the microwave in the cooking chamber and the cooking speed set by the user results. At the same time, the two parameters could also have an influence on the oven temperature to be used or on its course. For the cooking chamber temperature, a function can then also be calculated again, which depends on the two parameters at the same time, by simply superimposing the dependencies of the cooking chamber temperature on the individual parameters in isolated viewing.

The overlay is done, for example, by a weighted addition of the two individual functions. However, if the various parameters also influence one another, then, in the case of linear relationships, the influence of a parameter on the slope of the function, which describes the dependence of the energy input on the other parameter, must be taken into account. However, the same is also readily possible for non-linear relationships by taking into account the mutual influence of the parameters among each other in the pre-factors of the non-linear components of the function for describing the energy input. If, for example, the energy input depends quadratically or exponentially on a first parameter and if a second parameter has an influence on the energy input and the first parameter, this is taken into account by a factor in front of the quadratic or exponential component and by a factor in the case of an exponential relationship Factor in the exponent of the exponential function occurring there.

Figur 1

einen funktionalen Zusammenhang zwischen der Soll-Garraumtemperatur (GT_Soll) und der durch einen Kunden eingestellten Wunschbräunung (B);

Figur 2

einen funktionalen Zusammenhang zwischen der GT_Soll und dem Kaliber (dKT) eines Garguts;

Figur 3

einen funktionalen Zusammenhang der GT_Soll von der Wunschbräunung (B) und dem Kaliber (dKT);

Figur 4

einen funktionellen Zusammenhang zwischen der Wunschbräunung (B) und der Steigung (m₁) der GT_Soll in Abhängigkeit des Kalibers (dKT) des Garguts; und

Figur 5

einen funktionalen Zusammenhang zwischen der Soll-Garraumtemperatur (GT_Soll) und der Soll-Kerntemperatur (KT_Soll).

Further features and advantages of the invention will become apparent from the following description in which embodiments of the inventive method will be explained by way of example with reference to schematic drawings. It shows

FIG. 1

a functional relationship between the desired cooking chamber temperature (GT _target ) and the _desired tanning (B) set by a customer;

FIG. 2

a functional relationship between the GT _nominal and the caliber (dKT) of a food;

FIG. 3

a functional context of the GT of the _desired tanning (B) and the caliber (dKT);

FIG. 4

a functional relationship between the _desired tanning (B) and the slope (m ₁ ) of the GT _Soll depending on the caliber (dKT) of the food; and

FIG. 5

a functional relationship between the set cooking space temperature (GT _setpoint ) and the setpoint core temperature (KT _setpoint ).

FIG. 1 shows the influence of a set by a user Wunschbräunung (B) of a food (not shown) to a desired cooking space temperature (GT _target ). This functional relationship can be obtained empirically by determining the browning of a particular food at different set oven temperatures (GT). The degree of browning can be z. B. are determined on the basis of a color scheme, as is customary in the field of ecotrophology for assessing the color of a food. If one has thus determined two or more different _desired browning, the functional relationship between GT and B can be approximated by linear regression and thus determined, provided that in this area a roughly linear relationship between these quantities can be assumed. In any case, a higher cooking chamber temperature leads to a stronger browning of the food.

The slope of the straight in FIG. 1 and the GT _set- axis section depend on the type of food. To achieve the same additional browning effect on a piece of beef as on buttered cookies, for example, a larger increase in GT is necessary. At the same time, however, the minimum GT required to achieve a tanning effect is lower for buttered cookies than for beef. Also, the pretreatment of the food can be the tanning speed of a food and thus the slope of the line in FIG. 1 influence. A piece of meat simmered in a pan outside the cooking appliance or a piece of meat on which a sugary marinade has been applied is darker or tans faster than a correspondingly untreated piece of meat. The desired tanning ( _B ) set by the user thus first determines a basic temperature of the oven (GT _B ).

FIG. 2 shows the influence of the caliber, which is essentially determined by the diameter of the food to the desired cooking space temperature (GT _target ) and on the browning. GT _target is, in contrast to the _desired tanning (B), which is a target parameter that is entered by the user on the cooking appliance, a cooking parameter that depends solely on the food.

The caliber of the food can be determined, for example, by determining the increase in core temperature (dKT). A rapid increase in the core temperature is namely in a food with a small caliber, d. H. a food product with a small diameter, while a rapid increase in the core temperature will take place in a large diameter or large caliber food.

At a constant degree of cooking desired and constant Wünsch browning that GT _target needs to be set, the higher the smaller the caliber of the item to be cooked is valid. To achieve the same browning effect, a high temperature can act for a short time or a lower temperature for a longer time. However, a food item with a small caliber will cook inside much faster than a product with a large caliber, where the heat takes a longer time to penetrate into the interior of the food. Likewise, the greater the caliber of the item to be cooked, the lower must GT _to be set. Also in this case, a linear relationship between the two sizes is suspected. With the help of empirically obtained data, a linear function, which always produces the same browning for different calibrants of the food for a particular product to be cooked and a certain core temperature, can be determined.

Similarly, a linear functional relationship between the desired oven temperature and the sugar content of a marinade can be found. For empirical experiments one will directly determine the sugar content of the marinade. To carry out a method according to the invention, it is necessary to have the information about the sugar content of the marinade entered directly or encrypted by the user, or to use a sensor with which the sugar content of the marinade can be determined. This can be done, for example, by measuring the surface of the food with the aid of a photosensor or an infrared sensor. For a marinade with a higher sugar content causes, with the same thermal effect, calculated over the integral of the surface temperature over time, a stronger browning and thus a faster darkening of the brightness of the surface of the food. Likewise, the sugar content of a marinade can also be determined by measuring the increase in aromatics in the cooking chamber atmosphere which usually occurs in such marinades. Responsible for the formation of aromatics is the Maillard reaction. The increase in the aromatics can z. B. be determined with an electronic nose, as in the DE 10 2004 062 737 A1 the applicant is described.

With the aid of the linear functional relationship between the sugar content of the marinade and the desired cooking space temperature, a further linear relationship can thus be determined.

wobei b eine von der Wunschbräunung B abhängige Grundtemperatur ist, die den GT_Soll-Achsenabschnitt bestimmt. Gleichung (1) stellt den Einfluss der Wunschbräunung und damit die unterschiedlichen Steigungen m₁ der dKT-Verläufe durch eine Formel dar. Die Korrelation zwischen der eingestellten Wunschbräunung B und dem Kaliber, das über die Änderung der Kerntemperatur dKT als Funktion der Zeit bestimmt wird, ist daran zu erkennen, dass die beiden Funktionen nicht einfach überlagert werden können, sondern die Steigung der Geraden m₁, die den Zusammenhang zwischen GT_Soll und dKT darstellen, selbst von der Wunschbräunung B abhängen. FIG. 3 shows the dependence of the desired cooking chamber temperature (GT _setpoint ) of both the user-set desired tanning (B) and the caliber (dKT) of the cooking product. The influence of the caliber on GT _Soll increases with increasing desire tanning B. This causes, as in FIG. 3 shown, a changed output cooking space temperature GT as a function of B, as can be seen at the different GT _target axis sections of the three drawn lines. In FIG. 3 For three different _desired tans B, three different straight lines are drawn, which represent the linear relationship between GT _Soll and dKT. It can clearly be seen that the three straight lines not only have a different GT _target axis section, but also have different slopes (m ₁ ). The slope m _{1 of} the straight line is thus greater at higher Wunschbräunung B or at lower Wunschbräunung B smaller. Mathematically, this relationship can be formulated as follows: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}{\mathrm{<figure-callout\; id="1"\; label="m"\; filenames="imgf0004.png,imgf0005.png"\; state="\{\{state\}\}">m</figure-callout>}}_{\mathrm{1}}\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{.}$$

where b is a fundamental temperature dependent on desire tanning B which determines the GT _target axis portion. Equation (1) shows the influence of the desired tanning and thus the different slopes m _{1 of} the dKT curves by a formula. The correlation between the set desire tanning B and the caliber, which is determined by the change of the core temperature dKT as a function of time, can be seen from the fact that the two functions can not be simply superimposed, but the slope of the line m ₁ , which represent the relationship between GT _target and dKT, even depending on the _desired tanning B.

wobei m₂ die Steigung der Steigung m₁ in Abhängigkeit von der Wunschbräunung B ist. Durch Einsetzen von Gleichung (2) in Gleichung (1) erhält man: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Soll}}\mathrm{=}\left({\mathrm{m}}_2*\mathrm{B}\right)\mathrm{*}\mathrm{dKT}\mathrm{+}\mathrm{b}\mathrm{.}$$

FIG. 4 shows the correlation between the set Wunschbräunung B and the caliber by the dependence of the slope m ₁ of GT _target . With higher desire browning, the slope m ₁ increases. With a smaller caliber, with increasing desire tanning GT _target must be increased more than with a large caliber. This results in a further linear relationship for the slope m ₁ , which can be mathematically described by the following equation (2): $${\mathrm{<figure-callout\; id="1"\; label="m"\; filenames="imgf0004.png,imgf0005.png"\; state="\{\{state\}\}">m</figure-callout>}}_{\mathrm{1}}\mathrm{=}{\mathrm{m}}_{\mathrm{2}}\mathrm{*}\mathrm{B}\mathrm{.}$$

where m _{2 is} the slope of the slope m ₁ as a function of the desired tanning B. Substituting equation (2) into equation (1) gives: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}\left({\mathrm{m}}_2*\mathrm{B}\right)\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{,}$$

On the basis of this equation (3) can be calculated with a constant target cooking degree, in which the target core temperature always has the same target value, GT _Soll as a function of B and dKT.

Starting from the same desired tanning (B) and a same caliber size can be derived from a linear influence of the set cooking degree, ie the target core temperature (KT _target ) to the desired cooking space temperature (GT _target ), resulting in an offset for the GT _setpoint , which is referred to as Offset _GT .

wobei m₃ die empirisch ermittelte Steigung des Offset_GT ist, und Offset_KTA der Offset_GT-Achsenabschnitt (Y-Achsenabschnitt) der in Figur 5 dargestellten empirisch ermittelten Gleichung ist.The relationship between this offset and the KT _set by the user is in FIG. 5 shown graphically. This shows the influence of KT _Soll on GT _Soll . A high set cooking degree, ie a high KT _target , leads to a longer cooking time. This would entail for the same GT _Should increased browning to be. To compensate for this effect and to achieve a consistent browning regardless of the set cooking degree, GT _{setpoint is} reduced as shown. Conversely, a low degree of cooking set results in a shorter cooking time, so that GT _target must be increased to compensate for tanning. This functional relationship is shown in equation (4): $${\mathrm{offset}}_{\mathrm{GT}}\mathrm{=}{\mathrm{m}}_3\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}{\mathrm{offset}}_{\mathrm{KTA}}\mathrm{.}$$

where m _{3 is} the empirically determined slope of the offset _GT , and offset _{KTA is} the offset _GT axis section (Y intercept) of in FIG. 5 is shown empirically determined equation.

In practice, m ₃ and offset _KTA can be determined by cooking the food to the desired KT _target input at different KT _target inputs and at different cooking chamber temperatures. Then the browning of the food is judged. there applies, the higher the KT _target input, the lower the GT _{target should be} to choose. Starting from a tanning result, which corresponds to a _desired tanning result for a given KT _target input, a deviation of precisely this GT _target in the form of the offset _GT can be determined for other KT _target inputs. In the case of different KT _set inputs, therefore, different values for the offset _{GT will} result. Experience shows that this results in a linear relationship that intersects the X axis in the known GT _setpoint setting for the known KT _setpoint input. The slope m ₃ is determined by linear regression. The offset _{KTA also} results from the linear regression or is the offset _GT , which theoretically or practically provides the desired tanning result at a KT _target input of 0 ° C.

Of course, the specified method also works for other temperature scales, such. B. Fahrenheit or Kelvin.

FIG. 5 or equation (4) can be evaluated to determine the offset _GT as follows. If a relatively low KT _target x is selected by the user, eg. B. x = 50 ° C, the target cooking space temperature is increased by the amount A, z. B. A = 30 ° C. The higher cooking chamber temperature causes a faster browning of the food in the cooking chamber. If instead a very high KT _setpoint y is entered by the user, e.g. B. y = 80 ° C, so the offset _GT provides a negative contribution B to the oven temperature, eg. B. B = 30 ° C. By reducing the cooking space temperature with the negative offset _GT , it is possible to achieve the high _set KT _target y, without the food being browned too dark due to the long cooking time.

The offset _GT thus provides a further correction term, which is additionally added to calculate the energy input, in order to achieve a second target parameter independently of a first target parameter selected by the user. The offset _GT thus represents a correction term for the desired cooking chamber temperature (GT _setpoint ) to be set by the cooking appliance, so that the user-desired browning can be achieved independently of the core temperature desired by the user. For this purpose, the offset _GT , which depends linearly on the set KT _target , is simply added to the GT _{target to be set} by the cooking appliance. The correction term can be positive or negative, as in FIG. 5 shown. From which KT _nominal input of the user a negative correction term is used is determined by the offset _KTA . What is the value of the offset _KTA will be different for different food items and thus has to be determined empirically. While the Offset _KTA defines from which KT _nominal input of the user a correction of the GT _{target is to} take place (ie where the KT _target axis section is), the slope m ₃ defines how much the linear dependence of the correction term to be added or subtracted for the GT _should depend on the user-defined KT _target input.

This influence may also depend on the desired suntan (B) entered. In this case, again a coupled linear equation results, as shown for example in equation (3). With the method used to derive equation (3), it is thus possible to find different functions for energy inputs in which the parameters on which the energy input depends mutually influence one another, ie, correlate with one another.

If, for example, the influence of the offset on GT _{Soll is added} to the previous findings, the following equation (5) results: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}{\mathrm{m}}_{\mathrm{2}}\mathrm{*}\mathrm{B}\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{+}{\mathrm{m}}_{\mathrm{3}}\mathrm{*}\mathrm{K}{\mathrm{T}}_{\mathrm{Should}}\mathrm{+}{\mathrm{offset}}_{\mathrm{KTA}}\mathrm{,}$$

Equation (5) thus results from equation (3) and equation (4). The slope m ₂ of m ₁ as a function of B and the slope m _{3 of} the offset _GT as a function of KT _Soll can be empirically determined in laboratory experiments. Likewise, suitable base temperatures b for the desired tanning can be determined beforehand. The target parameters B and KT _set by the user are known by the input of the user. The caliber size of the food item dKT can be determined by the increase of the core temperature over time. For the determination of the slope m ₂ , the determination of the slope m _{1 of} the GT _{target is} necessary in advance depending on the caliber. Finally, as the last parameter, offset _{KTA has to} be determined empirically.

The determination of functional relationships of energy inputs, such as the GT _target , depending on target parameters, such as the desired tanning or the target core temperature, and / or Gargutparametern, such as the caliber of the food can, as described above, be carried out and is thus transferable to other forms of energy inputs and other parameters. Thus, in the example given, there is the advantage that irrespective of the various influencing variables which are given by the parameters KT _target and dKT, the _desired tanning B set by the user can always be achieved.

Afterwards, the problem of an evaporation rate is discussed:

A piece of meat, for example in the form of a roast, is conventionally even pulled at a low temperature, which is why the corresponding cooking methods are also often referred to as low-temperature cooking. The Garende is usually determined by reaching a target core temperature, but without the desired cooking space temperature of the target core temperature can be equated, as can evaporate from the surface of the meat piece of water, which cools the piece of meat, so that the target cooking space then must be above the target core temperature to compensate for this cooling. This leads to the fact that in the case in which a higher nominal core temperature is required, the target cooking chamber temperature must be increased disproportionately. With a higher target cooking space temperature namely increases the evaporation rate on the food surface.

In addition, of course, the actual moisture plays a role in the cooking chamber, which is determined not only by the food itself, but, depending on the cooking process, possibly also by supplied (foreign) moisture. It should be noted in particular that with increasing water vapor partial pressure in the atmosphere of the cooking chamber, the evaporation rate drops to the food, which in turn must lead to a reduction of the desired cooking space temperature.

Finally, it should also be noted that the humidity in the cooking chamber atmosphere must not lead to condensation on a food surface, which can then lead to a rinsing of roasting substances, spices or the like.

So there is a complex situation in which the various variables, ie the adjustable energy input and the target parameters, depend on each other. On the basis of a comprehensive empiricism, it has been possible according to the invention to divide this complex state of affairs into first and second functional dependencies. More precisely, it is possible to approximately determine the desired cooking chamber temperature as a first target parameter and a weight loss and thus an evaporation rate as the second target parameter as follows when a target core temperature (KT _target ) is specified: $${\mathrm{GT}}_{\mathrm{Should}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}\mathrm{a}\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{-}\mathrm{b}\mathrm{,}$$

und $$\mathrm{b}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{,}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{Ist}}\mathrm{+}\mathrm{32}\mathrm{,}\mathrm{6637.}$$

This equation is a first second functional dependency in which it is assumed that the set cooking space temperature is a linear function of the setpoint core temperature, so that two parameters remain, on the one hand the slope a (dimensionless) and on the other hand an offset which results from the nominal core temperature and b (in ° C). These two parameters can be empirically determined by two second functional dependencies, namely as follows: $$\mathrm{a}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{0}\mathrm{.}\mathrm{8333}$$

and $$\mathrm{b}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{32}\mathrm{.}\mathrm{6637th}$$

If F _Is is the actual humidity in the cooking chamber, which must be specified in percent, as it describes the relative humidity, and in a Heißluftgargerät, so in which no foreign steam is introduced into a cooking chamber, a direct measure of the Abdampfrate and thus the weight loss of a food is.

wobei auf die Angabe der Einheit in °C der Übersicht halber verzichtet worden ist. Beträgt für ein bestimmtes Gargut bei einem ausgewählten Gewichtsverlust (Zielparameter) beispielsweise die Ist-Feuchte 40 % während eines Garvorgangs, so ergibt sich der Energieeintrag in Form einer Soll-Garraumtemperatur von GT_Soll = 0,5 * KT_Soll - 20°C. Ist zudem eine Soll-Kerntemperatur von 60°C (Zielparameter) vorgegeben, so ist die Soll-Garraumtemperatur auf 70°C einzustellen.If we now insert the second second dependencies into the first second dependency, the first functional dependency results as follows: $${\mathrm{GT}}_{\mathrm{Should}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}\left(\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{0}\mathrm{.}\mathrm{8333}\right)\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{-}\left(\mathrm{-}\mathrm{0.3167}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{32}\mathrm{.}\mathrm{6637}\right).$$

the indication of the unit in ° C has been omitted for the sake of clarity. For example, if the actual moisture content is 40% during a cooking process for a particular food to be cooked at a selected weight loss (target parameter), the energy input results in a desired cooking space temperature of GT _target = 0.5 * KT _target - 20 ° C. If, in addition, a target core temperature of 60 ° C (target parameter) is specified, the set cooking chamber temperature must be set to 70 ° C.

If, on the other hand, evaporation of water from a food surface is to be completely prevented, ie a weight loss of zero is present as the target parameter, it must be cooked with saturated moisture, ie a humidity of 100% must be set by a steam generator. In this case, the set cooking space temperature must be below a desired setpoint core temperature, and inserting the just given values in equation (8) for the set cooking space temperature results in the set cooking space temperature being 1 ° C. above the setpoint core temperature has to lie. For example, if GT _setpoint = KT _setpoint + 0.5 ° C, there is a risk that KT _{setpoint will} not be reached, while GT _setpoint = KT _setpoint + 1.5 ° C may cause overcooking.

In an alternative approach, the desired cooking space temperature is also calculated as a function of the slope of the actual core temperature. More precisely, the set cooking space temperature (GT _setpoint ) then depends not only on the setpoint core temperature (KT _setpoint ) and the actual humidity (F _actual ), but also on a change in the actual core temperature (ΔKT _actual ) over time, expressed in ° C per minute, and the following formula results in ° C: $${\mathrm{GT}}_{\mathrm{Should}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}\left(\mathrm{-}\mathrm{100}\mathrm{*}\mathrm{.DELTA.K}{\mathrm{T}}_{\mathrm{is}}\mathrm{+}\mathrm{20}\right)+0.35\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{-}\mathrm{34}$$

Thus, then the set cooking space temperature is calculated for a target core temperature of 60 ° C, a humidity of 100% and an increase of the actual core temperature of 0.2 ° C per minute to 61 ° C, ie 1 ° C above the target Core temperature, as in the previously described embodiment of the invention.

The features of the invention disclosed in the foregoing description, the drawings and the claims may be essential both individually and in any combination for the realization of the invention in its various embodiments.

Claims (13)

A method for guiding a cooking process for cooking a food in a cooking chamber of a cooking appliance by at least one energy input is guided in the cooking chamber of the cooking appliance in response to at least one adjustable by a user or set target parameters, characterized in that a first functional dependence of the energy input of at least two target parameters is determined by superposing at least a first second dependence of the energy input of a first target parameter and a second second dependence of the energy input of a second target parameter, and the cooking process to achieve the two target parameters is performed taking into account the first functional dependence. A method according to claim 1, characterized in that the energy input into the cooking chamber is a measure of the energy with which the food to be cooked is applied, determined by the setting a desired cooking chamber temperature (GT _desired ), the power of a heating device, in particular a microwave generating device, a desired humidity, the power of a moisture supply and / or discharge device, in particular a steam generator, a desired flow velocity, the rotational speed of a fan device, in particular a fan wheel for circulating the cooking chamber atmosphere, and / or the circulating air speed in the cooking chamber of the cooking appliance, wherein preferably an increase in the energy input is effected by an increase in the desired cooking chamber temperature (GT _desired ). A method according to claim 1 or 2, characterized in that as a target parameter
a degree of cooking, in particular an internal degree of cooking, such as the desired core temperature (KT _Soll ) an external degree of cooking, such as the desired tanning (B) and / or the Wunschkrustierung,
and / or changing the degree of cooking as a function of time,
the cooking time and / or cooking speed,
the weight loss and / or the change in weight loss as a function of time and / or
the delicacy of the food and / or the change in delicacy of the food is / are selected as a function of time. Method according to one of the preceding claims, characterized in that the energy input according to the first functional dependency additionally depends on at least one cooking product parameter,
wherein the caliber, the weight, the pretreatment, the state and / or the quantity of the item to be cooked is / are selected as the food parameter, and the product parameter is determined via at least one sensor and / or by input of the user. A method according to claim 4, characterized in that the caliber of the food is determined by the increase in the core temperature of the food over time and / or by detecting the geometry, in particular with an optical sensor and / or an ultrasonic sensor,
the weight of the food is determined by a weight sensor,
the pretreatment and / or the state of the food is determined with a sensor for detecting the chemical state of the cooking chamber surrounding the cooking product, and / or
the amount of food to be cooked is determined by the increase in oven temperature over time and / or by a sensor system for determining the number of bays in the oven and / or by the strength of the microwave power absorption in the oven. Method according to one of the preceding claims, characterized in that the target parameter and / or the Gargutparameter entered via an input device and / or read a reading device. Method according to one of the preceding claims, characterized in that the first second and second second functional dependency of the energy input of
the two target parameters empirically, in particular in each case under determination of a mathematical fit, preferably in the form of a linear regression, are determined, and / or
the first functional dependence is calculated by in particular linear, dependent superimposition, in particular summation, of the first second and second second functional dependencies. Method according to one of claims 3 to 7, characterized in that as the first target parameter of the internal degree of cooking, in particular the desired core temperature (KT _target ), and as the second target parameter, the external Gargrad, in particular the Wunschbräunung (B) are selected, or
as the first target parameter, the internal cooking degree, in particular the target core temperature (KT _target ), and as the second target parameter the desired weight loss (WG) are selected. A method according to claims 7 and 8, characterized in that, in the case where the target core temperature (KT _target ) is selected as the first target parameter and the _desired tan (B) as the second target parameter, the first second dependence is in ° C follows: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}{\mathrm{m}}_{\mathrm{1}}\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{.}$$

wherein the desired cooking space temperature (GT _setpoint ) represents a first energy input which depends linearly on the caliber determined by the change of the core temperature (dKT) as a function of time, m _{1 represents} a slope and b represents a basic temperature dependent on the desired tanning (B) .
the second second dependency is as follows: $${\mathrm{m}}_{\mathrm{1}}\mathrm{=}{\mathrm{m}}_{\mathrm{2}}\mathrm{*}\mathrm{B}\mathrm{.}$$

where m _{2 is} the slope of the slope m ₁ as a function of the desired tanning (B), and the result is the following first functional dependence in ° C as a result of superposition: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}\left({\mathrm{m}}_2*\mathrm{B}\right)\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{.}$$

wherein the desired cooking space temperature (GT _Soll ) represents the first energy input, which depends linearly on the desired tanning (B), taking into account the caliber determined by the change of the core temperature (dKT) as a function of time. A method according to claim 9, characterized in that the first functional dependence of the desired cooking space temperature (GT _target ) as energy input when specifying the target core temperature (KT _target ) and the Wunschbräunung (B) and when determining the caliber of the food as Gargutparameter on the Change in core temperature (dKT) as a function of time is as follows in ° C: $$\mathrm{G}{\mathrm{T}}_{\mathrm{Should}}\mathrm{=}{\mathrm{m}}_{\mathrm{2}}\mathrm{*}\mathrm{B}\mathrm{*}\mathrm{DKT}\mathrm{+}\mathrm{b}\mathrm{+}{\mathrm{m}}_{\mathrm{3}}\mathrm{*}\mathrm{K}{\mathrm{T}}_{\mathrm{Should}}\mathrm{+}{\mathrm{offset}}_{\mathrm{KTA}}\mathrm{.}$$

by adding a third second dependence of the set cooking space temperature as Term Offset _GT , which reads as follows: $${\mathrm{offset}}_{\mathrm{GT}}\mathrm{=}{\mathrm{m}}_3\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}{\mathrm{offset}}_{\mathrm{KTA}}\mathrm{.}$$

where m _{3 is} the magnitude of the influence of the KT _target on the tanning and offset _{KTA is} the empirically determined, user adjustable KT _target multiplied by m ₃ , where no change in the GT _target occurs to obtain the desired tan. A method according to claims 7 and 8, characterized in that, in the case where the target core temperature (KT _target ) is selected as the first target parameter and the desired weight loss (WG) as the second target parameter, the desired weight loss (WG) being determined by a Function of the actual humidity (F _actual ) is determined,
the first second dependency is as follows: $${\mathrm{GT}}_{\mathrm{Should}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}\mathrm{a}\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{-}\mathrm{b}\mathrm{.}$$

where a determines the slope and b the offset of GT _Soll as a function of KT _Soll ,
two second second dependencies are as follows: $$\mathrm{a}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{0}\mathrm{.}\mathrm{8333}$$

and $$\mathrm{b}\mathrm{=}\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{32}\mathrm{.}\mathrm{6637}.$$

where F _{is given} in percent, a is dimensionless and b is the unit ° C, and
this results in the following first functional dependence in ° C: $${\mathrm{GT}}_{\mathrm{Should}}\mathrm{=}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{+}\left(\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{0083}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{0}\mathrm{.}\mathrm{8333}\right)\mathrm{*}{\mathrm{KT}}_{\mathrm{Should}}\mathrm{-}\left(\mathrm{-}\mathrm{0}\mathrm{.}\mathrm{3167}\mathrm{*}{\mathrm{F}}_{\mathrm{is}}\mathrm{+}\mathrm{32}\mathrm{.}\mathrm{6637}\right)\mathrm{,}$$

Cooking device for carrying out a method according to one of the preceding claims, comprising a cooking chamber, a heating device, a control or regulating device, a memory device and an input device, characterized in that
at least one empirically determined function for the first functional dependency is stored in the memory device. Cooking appliance according to claim 12, characterized by a moisture supply and / or -abfuhreinrichtung, a blower device, a sensor device and / or an output device comprises.

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