EP2103183B1 - Method for displaying, particularly a heating or cooling curve, and cooking appliance for carrying out such a method - Google Patents

Description

The present invention relates to a method for indicating the progress in achieving a desired climate in a cooking chamber of a cooking appliance, taking into account at least one actual value of at least one characteristic of the climate in the oven, changing over time first size.

A generic method is for example from the JP 57-187533 known, where the target climate is determined by a desired cooking space temperature, and are used as first sizes the cooking space temperature and the voltage at a power source of a heater for calculating the time required to reach the desired cooking space temperature, ie residual heating time. The residual heating time thus calculated is then digitally displayed on a heat-up progress indicator during a preheat step. As soon as the desired cooking chamber temperature is reached and thus the preheating step is completed, a signal is output to indicate to a user that now the cooking chamber of the cooking appliance can be loaded with food to be cooked.

Although the known method has basically proven itself, it has an inaccuracy in said display due to its purely punctual calculation of the residual heating time in a preheating step.

A corresponding punctual calculation of a heating progress in a preheating step is further in the JP 11-12684 and JP 11-7927 described. The EP 0 762 060 A1 discloses the calculation of a residual heating time in a heating step to reach a set cooking chamber temperature using stored tables, a detected power supply and maintenance, and taking into account a slope of at least two temperature measurements, but details of which are not disclosed.

From the DE 195 41 608 A1 For example, a control circuit for an oven with a desired temperature controller and a display device for displaying a preheating progress is known. In this case, the control circuit calculates from a respective actual temperature and the respective set target temperature and a stored, time-related temperature rise to the expected to reach the target temperature duration and passes a corresponding signal to the display device, so that the display device during the preheating either indicates after what period of time or at what time the target temperature will be reached.

The DE 195 33 514 A1 discloses a method for controlling the heating power in the preparation of food, in which by measurements of a Temperatur time course during a heating process, a subsequent food reheating process is targeted to a predetermined temperature and is to be maintained for a predetermined period of time.

The DE 197 07 797 A1 discloses a microwave oven for heating a food by means of a heater taking into account a first parameter representing a degree of rise of the temperature in a predetermined period in an initial stage of heating the food, and a second parameter indicating a degree of rise of the temperature Sequence of the predetermined time period represents.

In the DE 196 09 116 A1 cooking is described as a function of a detected core temperature, wherein in a test step the core temperature is sampled several times at a defined point in time and from the sampling values an end time is determined at which a desired core temperature will be reached.

In the DE 36 42 181 C 1 the influence of a starting temperature in the evaluation of a heating curve is disclosed.

In particular from the EP 1 022 972 B1 For example, it is known that a cooking process that depends on at least one measured value of a cooking state quantity may be performed particularly accurately when the guidance occurs in response to one or more values of a derivative of the cooking state quantity over time.

Moreover, it is from the DE 32 12 250 A1 It is known to carry out a heat supply control as a function of measured values acquired via two temperature sensors arranged at different locations in a cooking chamber, wherein a first sensor can measure a circulating air temperature in the cooking chamber and a second sensor can measure a surface temperature of a food to be heated.

The US 6,255,630 A 1 discloses a cooking appliance with a cooking chamber, a heater, a clock, such as a clock, at least one measuring device for detecting a characteristic of the climate in the cooking chamber size, a display device and a control or regulating device.

Object of the present invention is to develop the generic method such that it provides the most accurate indication of progress in achieving a desired climate.

This object is achieved by the features of the characterizing part of claim 1. Preferred embodiments of the method according to the invention are described in claims 2 to 11.

It is thus essential to the invention that the actual value of the first variable is detected at least once in a first time interval from t ₀ to t ₁ and compared with a target value of the first variable characterizing the target climate, and a point in time depending on this comparison t ₂ , to which a second time interval is to be started, and / or the time t ₃ of reaching the desired climate is or are estimated, and in a second time interval from t ₂ to t ₃ , with t ₂ ≥ t ₁ , the course of the first variable over time is considered at least once in the estimation of the time t ₃ .

It may be provided that when estimating t ₃ , in particular in the first time interval, a linear relationship between the first size and the time is used, and / or estimating t ₃ , especially in the second time interval, on stored tables for temporal Development of the first size is resorted to.

The invention also proposes that the course of the first variable is determined over time via at least one time derivation, in particular via the first and / or second time derivative, of the first variable, wherein preferably t ₂ = t ₁ .

Alternatively, it can also be provided that the course of the first variable is evaluated over time in a heating pause from t ₁ to t ₂ with t ₂ > t ₁ .

In this case, it is proposed according to the invention that the difference between the first variable at time t ₂ and the first variable at time t _{1 is} evaluated.

Furthermore, it can be provided that the first variable is determined by at least one temperature, one humidity and / or a flow rate.

It is also proposed that the first size in the cooking chamber, preferably in the form of the cooking space temperature GT and / or on a wall of the cooking chamber, preferably in the form of wall temperature, and / or in a steam generator of the cooking appliance, in particular in the form of water temperature in the steam generator, detected becomes.

It is preferred that at least the cooking chamber temperature is detected, preferably the cooking chamber temperature and the wall temperature, in particular in a preheating or precooling step before loading the cooking chamber with food to be cooked.

Furthermore, the invention proposes that a first first variable in the form of the cooking chamber temperature is detected in the first time interval, and a second first variable in the form of the wall temperature in the second time interval is detected, wherein preferably t ₂ = t ₁ .

Also, a zeroth time interval with t ≤ to be provided, within which the time t _{3 is} estimated at least once in response to a third first variable in the form of the temperature of the steam generator.

In addition, it is proposed that in a preheating step at time t ₀ the temperature of the steam generator reaches a first setpoint value, in particular in a range of 80 ° C. to 90 ° C., preferably approximately 85 ° C., and at time t ₁ the cooking chamber temperature a second setpoint value, preferably the set preheat temperature, and at time t ₃ the wall temperature reaches a third setpoint value which preferably corresponds to the second setpoint value, and at time t ₃ the wall temperature reaches a third setpoint value , which preferably corresponds to the second desired value, reached.

According to preferred methods are further characterized in that at least one characteristic of the climate in the cooking chamber second size when estimating the time t _{3 is considered} at least once, preferably the second size of t ₀ to t ₃ does not change, during normal operation of the cooking appliance.

It can be provided that the second size is determined by the history of the operation of the cooking appliance, in particular in the form of operating time and / or at least one setting of the cooking appliance at time t ₀ and / or before time t ₀ .

The invention also proposes that the setting is selected from the setting of a heating device, a cooling device, a cooking chamber circulation device, a device for introducing moisture into the cooking chamber, a device for removing moisture from the cooking chamber, a device for atomizing Water in the cooking chamber, an energy storage device, an operating device and / or a device for cleaning the cooking chamber.

Furthermore, it can be provided that the setting is determined by a first application of the cooking appliance, which took place before the time t ₀ .

With the invention it is also proposed that the second size is determined by the climate and / or the geodetic height at the site of the cooking appliance.

Furthermore, it can be provided that the second size is determined by an opening of the cooking chamber, in particular the duration, the frequency and / or the size of the cooking chamber opening.

It is preferred that the second size is determined by a malfunction of the cooking appliance, such as in the form of a power failure, a defective actuator, a water failure or the like.

The invention also proposes that the desired climate is input manually via an operating device of the cooking appliance or is automatically selected after selection of a second application of the cooking appliance and initiation thereof at the time t ₀ .

Furthermore, it can be provided that the first and / or second application is selected from a cooking process, a cleaning process and / or a descaling process.

It can also be provided that a heating-up progress, in particular in a preheating step, or a cooling-down step, in particular in a pre-cooling step, is displayed.

According to the invention, it is preferred that the display of the progress, in particular the estimation of the time t ₃ , is updated at regular time intervals, wherein preferably one step is 0.3 to 3 seconds.

It is further proposed that at a plurality of times t, the difference between the respectively estimated time t ₃ and the respective elapsed time since the start of the method, preferably on a display device, is displayed.

It can be provided that the display device for each time interval has a display area, wherein preferably in each display area, the progress is displayed in the form of a growing bar, in particular by a color change and / or a change in illumination.

According to the invention, it is proposed that three display areas, preferably in each case in a rectangular shape, be arranged adjacent to one another, wherein first a zeroth display area for the zeroth time interval, then a first display area for the first time interval and finally a third display area for the third time interval are provided.

Embodiments of the invention may also be characterized in that a signal, in particular in the form of a loading request in the case of an application in the form of a cooking process, preferably visually and / or acoustically, is output at a time t ₄ with t ₃ ≦ t ₄ .

The invention further proposes that the progress, in particular the heating progress or Abkühlfortschritt, in a second application of the cooking appliance, at least from a time t ₅ , with t ₅ ≥ t ₃ , in particular t ₃ ≤ t ₄ ≤ t ₅ , preferably at Performing a cooking process, is considered.

With the invention it is further proposed that in a third time interval from t ₃ to t ₄ , with t ₄ ≥ t ₃ , the course of the first variable over time detected and when running a cooking process from the time t ₅ , with t ₅ ≥ t ₄ , is taken into account.

Furthermore, it can be provided that the time t _{5 is determined} by the progress.

It can be provided that in the third time interval a settling of the first variable is evaluated to its desired value, in particular by detecting the frequency and / or the amplitude of the corresponding oscillation.

A cooking appliance can be provided with a cooking chamber, a heating device, a clock, such as a clock, at least one measuring device for detecting the first variable, such as in the form of a cooking chamber temperature GT, a display device and a control or regulating device for carrying out a method according to the invention ,

Such a cooking appliance may include a cooling device, a cooking chamber atmosphere circulation device, a device for introducing moisture into the cooking chamber, in particular in the form of a steam generator, a device for sensing moisture from the cooking chamber, a device for atomizing water in the cooking chamber, an energy storage device Operating device, a data storage device and / or a cleaning device, preferably in each case in operative connection with the control or regulating device., Have.

The measuring device may comprise a zeroth measuring device for detecting a temperature in the steam generator, a first measuring device for detecting a temperature in the cooking chamber and / or a third measuring device for detecting a temperature of a wall of the cooking chamber.

The display device may comprise a display field for a progress indication.

The progress indicator may comprise at least two regions, one of these regions, in particular in the form of a bar, increasing during a progress in achieving the desired climate.

It can be provided that the growing area during heating in a first color, especially in red, and / or the growing area on cooling in a second color, especially in blue, appears.

The invention is based on the surprising finding that during the course of a program in a cooking appliance to achieve a certain desired climate in the cooking chamber of the cooking appliance, such as a certain target cooking space temperature in a preheating before loading the cooking chamber with food, with a certain To cook cooking process is to display the progress on reaching the target climate, a division into two time intervals has to take place. Since at the beginning of the course of the program, the course of a characteristic for the climate in the cooking chamber first size, such as the cooking space temperature over time is not known, said course can not be used to calculate the progress in reaching the desired climate so that in a first time interval a coarse estimation of said progress takes place, namely temporally seen in a purely selective manner. In this case, for example, a linear relationship between the first size and the time can be assumed. In a second time interval, according to the invention, a more accurate calculation of the progress takes place by at least one evaluation of the progression of the first variable over time, for example, using empirically determined values stored in the cooking appliance with respect to the time course of the first variable.

It is particularly advantageous according to the invention, the initial or previous use state of the climate in the oven, so at the beginning of the program, to be considered in the calculation of progress. This initial state can be recognized by taking into account, for example, the history of the operation of the cooking appliance (second size) and / or by evaluating the time profile of the first size, in particular during a heating break. If the desired climate is predetermined, for example, by a desired cooking chamber temperature and if the cooking space temperature is detected as the first variable, a heating device can be switched off briefly after a lapse of approximately 10 to 15 seconds in a heating step. If the cooking space was cold at the beginning of the heating step, the cooking space temperature will only overshoot to a small extent and then quickly lower again. However, if the cooking space was already heated up at the beginning of the preheating step, then a clear overshoot occurs without a drop following. So can be from the course of the oven temperature in a heating break, which is preferably between the first and the second time interval, immediately recognize how cooking chamber temperature was at the beginning of a heating step. The corresponding information can then be taken into account in the calculation of the heating progress, in particular in the form of a residual heating time.

Further clarification of the determination of the progress in achieving a desired climate is obtained by evaluating a plurality of measured values of the first size, for example in the form of a second-minute query of the oven temperature and the temperature of a wall of the cooking chamber. Climate parameters at the place of installation of the cooking appliance as well as the geodetic height at the place of installation, which are also second quantities in the sense of this application, influence the heat-up progress and can be taken into account in the calculation thereof.

If there is a malfunction of the cooking appliance during the course of the program, for example due to a power failure, the failure of an actuator or the like, or to an opening of a door to the cooking chamber, which is preferably detectable as a second size, then this should in the calculation the progress bar are also taken into account.

For the calculation of the progress in reaching the desired climate information obtained can also be considered advantageously in an optionally subsequent leading a cooking process, for example in the form of calculating a period during which the desired cooking chamber temperature is to be maintained before the cooking chamber loaded with food will and the like.

For the management of a cooking process, the evaluation of the transient response to a desired cooking chamber temperature is of interest, in particular by evaluating the frequency of said transient.

The inventive method thus provides a number of advantages, according to which a user of the cooking appliance is not only taken the uncertainty, if a cooking appliance actually preheats or cools, for example, by the progress indicator according to the invention, but he also accurate information about the time required to load respectively.

Charging the cooking chamber receives. In this case, after selecting a particular application, for example a particular cooking process, the user does not have to deal with the values for the temperature and / or humidity to reach a desired climate before loading the cooking chamber, but can simply progress on reaching the desired climate observe on a graphic display, on the example of a loading bar a color change from red to blue is displayed to indicate a heat-up.

Fig. 1

ein Gargerät zur Durchführung eines erfindungsgemäßen Verfahrens;

Fig. 2

ein Anzeigefeld des in Figur 1 dargestellten Gargerätes;

Fig. 3

den Verlauf einer Garraumtemperatur über die Zeit in einem Aufheizschritt; und

Fig. 4a bis 4c

den Verlauf der Garraumtemperatur über die Zeit in einer Heizpause während eines Autheizschrittes gemäß Figur 3.

Further features and advantages of the invention will become apparent from the following description in which Ausfihrungsformen according to the invention are exemplified. It shows

Fig. 1

a cooking appliance for carrying out a method according to the invention;

Fig. 2

a display field of in FIG. 1 shown cooking appliance;

Fig. 3

the course of a cooking chamber temperature over time in a heating step; and

Fig. 4a to 4c

the course of the oven temperature over time in a heating pause during a Autheizschrittes according to FIG. 3 ,

As FIG. 1 To remove, a cooking appliance 1 for carrying out a method according to the invention comprises a cooking chamber. 2
and a display and control device 3 in addition to a heater not shown for warming the atmosphere in the cooking chamber, a not shown first measuring device for detecting the cooking chamber temperature, a clock, not shown, a data storage, not shown, and a control device, not shown, which are connected to the display and operating device 3, the heating device, the measuring device, the clock and the data memory is connected. In this case, the heating device can be designed in many different ways, for example in the form of an electric heater, a heat exchanger, a microwave source or the like. In addition to the heating device, at least one can also Not shown means for introducing moisture into the cooking chamber 2 and a device, not shown, for removing moisture from the cooking chamber 2 may be provided.

In FIG. 2 is a portion of the display and control device 3 of FIG. 1 shown in the form of a display panel 4, which is automatically visible during a preheating step on the display and control device 3. More precisely, a user of the cooking appliance 1 must select a cooking process or cooking program via the display and operating device 3, after which initiation from a time t ₀ first a heating step takes place automatically, with a specific set cooking space temperature GT _target and display a heating progress in the display field 4. In the display field 4 is to read in a text field 41 that it is a preheat, while in a progress indicator field 42 is read, as the heating progress is accurate. So represents the in FIG. 2 left area 42a, for example, an already elapsed time, while the corresponding right area 42b represents a residual heating time, like a loading bar.

Alternatively, it is also conceivable that the progress indication field 42 is divided into three areas and the calculation of the preheating progress in each of the three areas takes place in different ways. In each of the three areas, an estimate of the time t ₃ , at which the specific set cooking space temperature is present, takes place, so that the preheating progress results from the difference between t ₃ and the actually elapsed time t.

For example, in a zeroth time interval until time t _0, the estimation of t _{3 may take place} as a function of the temperature of the water in a steam generator (not shown), wherein the zeroth time t _{0 is determined to} be the time at which the water temperature is 85, for example ° C is. From t ₀ then takes place a heating of the cooking chamber via the heater and the steam generator, ie by hot air and steam instead. In a first time interval, namely from t ₀ , t _{3 is} estimated over the temperature of the cooking chamber atmosphere. As soon as the temperature of the cooking chamber atmosphere has reached the desired cooking chamber temperature, which will be at a first time t ₁ , the estimation of t ₃ takes place in a third time interval as a function of the rise in the temperature of the cooking chamber wall over time. Only when the wall temperature reaches the desired cooking chamber temperature, the preheating step is completed, so reached t ₃ . Thus, in the first time interval from t ₀ to t ₁ , depending on a comparison of the actual value, the Temperature of the cooking chamber with the desired oven temperature an estimate of a second time t ₂ , the t ₁ corresponds, and t ₃ instead, and in the second time interval from t ₁ = t ₂ to t ₃ , the actual value of the cooking chamber wall temperature with the target -Garraumtemperatur used to determine the third time t ₃ .

The zeroth time interval allows acceleration of the heating of the cooking chamber, as well as steam during preheating is introduced into the oven and thus the preheating of the water in the steam generator provides a contribution to the length of the preheating step. The second time interval is necessary because the walls of the cooking chamber warm up more slowly than the atmosphere circulating in the cooking chamber, which can be heated more easily by the circulation via the heating device and the steam. However, only when the wall temperature has reached the desired cooking chamber temperature, is in the entire cooking chamber, the target cooking space temperature and thus the preheating step is completed.

In FIG. 3 the course of the cooking chamber temperature GT over time t is shown in a preheating step. More specifically, a first time interval from t ₀ to t _{1 is} shown in which the cooking chamber temperature GT increases substantially linearly with time t. In this first time interval, the heating progress until the setpoint Garratumtemperatur GT _{is to be} linearly approximated, on the basis of recorded cooking chamber temperatures per second, and measured value for measured value.

• In Figur 4a ist der Verlauf der Garraumtemperatur bei einem ursprünglich kalten Garraum dargestellt. Danach kommt es in der Aufheizpause zu einem Anstieg der Garraumtemperatur von GT_1I auf GT_2I und anschließend zu einem Absenken zurück auf GT_II bis zum Zeitpunkt t₂. Die Differenz T₁ = GT_2I - GTI_II ist dabei gering.
• Ist im Ausgangszustand die Garraumtemperatur bereits erhöht, so kommt es, wie in Figur 4b gezeigt, zu einer höheren Differenz T_II = GT_2II - GT_1II im selben Zeitfenster, also im Zeitintervall zwischen t₁ bis t₂.
• War hingegen der Ausgangszustand derart, dass eine hohe Garraumtemperatur vorlag, so ist auch die Temperaturdifferenz T_1II = GT_2III - GT_1III sehr hoch, wie in Figur 4c dargestellt, und es kommt nicht zu einem Absinken der Garraumtemperatur in besagtem Zeitintervall zwischen t₁ und t₂.

At time t ₁ , the heater is briefly turned off; So there is a heating break instead. Based on the course of the oven temperature GT over the time t during this heating pause can be seen how high the cooking space GT ₀ at time t ₀ , ie in the initial state of the cooking device 1 at the beginning of the heating step, was. The FIGS. 4a to 4c is the course of the cooking chamber temperature GT for three different initial states of the same to take:

• In FIG. 4a the course of the cooking space temperature is shown in an originally cold cooking space. Thereafter, during the heating break, the cooking chamber temperature rises from GT _1I to GT _2I and then to a lowering back to GT _II until time t ₂ . The difference T ₁ = GT _2I - GTI _II is low.
• If, in the initial state, the cooking chamber temperature has already been increased, then, as shown in FIG. 4b, a higher difference T _II = GT _2II - GT _{1II occurs} in the same time window, ie in the time interval between t ₁ and t ₂ .
• If, on the other hand, the initial state was such that there was a high cooking chamber temperature, the temperature difference T _1II = GT _2III - GT _{1III is also} very high, as in Figure 4c shown, and there is no drop in the cooking chamber temperature in said time interval between t ₁ and t ₂ .

In other words, by observing the cooking space temperature in a heating pause from t ₁ to t _2, the cooking space temperature can be determined at time t ₀ , that is to say the initial state of the climate in the cooking space.

The thus determined Ausgangsgarraumtemperatur GT ₀ is taken into account in a second time interval from t ₂ to t ₃ in the calculation of the heating progress, which is the progress bar according to FIG. 2 then clarified considerably. In this case, stored in the data storage, empirically determined temporal behavior of the oven temperature is used. This calculation of the heating progress preferably takes place every second.

A user of the cooking appliance 1 thus has an accurate indication of the heating progress during a complete preheating step, namely in the form of the length of the bar represented by the area 42a.

The information obtained during the preheating step, in particular about the initial state of the cooking chamber climate, can also be taken into account in the further course of a selected cooking process. In addition, the transient response after reaching GT _soII at time t ₃ , as in FIG. 3 indicated by the dash-dotted line, are considered, and on the one hand in the determination of the time at which the cooking chamber 2 with the food to be cooked (not shown) to load and on the other in the subsequent cooking process.

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

Claims (11)

1. A method for displaying the progress made during the establishment of a desired climate in a cooking chamber of a cooking appliance, taking into account at least one actual value of at least one first parameter that is characteristic of the climate in said cooking chamber and changes over time, characterized in that
   when a program is run in the cooking appliance in order to establish a specific desired climate in the cooking chamber of said cooking appliance, two time intervals are defined for the purpose of displaying the progress made during the establishment of said desired climate, either of which time intervals serves to estimate the time t₃ at which the desired climate is established, in order to display, at a plurality of times t, the difference between the time t₃ estimated in each case and the time that has passed since the program has been started,
   wherein in a first time interval from t₀ to t₁, the actual value of the first parameter is sensed and compared with a desired value of said first parameter, which desired value is characteristic of the desired climate, at least once and said comparison is used to estimate a time t₂, wherein t₁ ≤ t₂ <t₃, at which a second time interval is to be started and the time t₃, and
   in a second time interval from t₂ to t₃, the evolution over time of the first parameter is taken into account at least once when estimating the time t₃, using stored tables pertaining to the evolution over time of said first parameter.
2. The method according to Claim 1, characterized in that
   a linear relation between the first parameter and the time is used as a basis for estimating t₃ in the first time interval, and/or
   the evolution over time of said first parameter in the second time interval is determined by means of at least one derivative with respect to time of the first parameter, in particular the first and/or second derivative with respect to time, wherein preferably
   t₂ = t₁, or
   the evolution over time of said first parameter in the second time interval is evaluated in a heating break from t₁ to t₂, wherein t₂ > t₁, wherein in particular
   the difference between the first parameter at the time t₂ and said first parameter at the time t₁ is evaluated.
3. The method according to Claim 1 or 2, characterized in that
   said first parameter is determined from among at least one temperature, one humidity and/or one flow rate, and/or
   said first parameter is sensed in the cooking chamber, preferably in the form of the cooking chamber temperature GT, and/or on a wall of the cooking chamber, preferably in the form of the wall temperature, and/or in a steam generator of the cooking appliance, particularly in the form of the water temperature in said steam generator, wherein in particular at least the cooking chamber temperature, preferably the cooking chamber temperature and the wall temperature, is/are sensed, in particular during a pre-heating or pre-cooling step before food to be cooked is loaded into the cooking chamber.
4. The method according to Claim 3, characterized in that
   a first first parameter in the form of the cooking chamber temperature is sensed in the first time interval, and
   a second first parameter in the form of the wall temperature is sensed in the second time interval, wherein preferably t₂ = t₁.
5. The method according to any one of the preceding claims, characterized by
   a zeroth time interval, wherein t ≤ to, within which the time t₃ is estimated at least once in accordance with a third first parameter in the form of the temperature of the steam generator, wherein in particular
   in a pre-heating step, at the time to, the temperature of said steam generator reaches a first desired value, in particular in a range from 80° C to 90° C, preferably of approx. 85° C, and
   at the time t₁, the cooking chamber temperature reaches a second desired value, preferably the desired pre-heating temperature, and
   at the time t₃, the wall temperature reaches a third desired value, which is preferably the same as the second desired value.
6. The method according to any one of the preceding claims, characterized in that
   at least one second parameter that is characteristic of the climate in the cooking chamber is taken into account at least once when estimating the time t₃, wherein preferably said second parameter does not change from t₀ to t₃, at least during normal operation of the cooking appliance, and/or
   said second parameter is determined by the history of operation of the cooking appliance, in particular in the form of the duration of operation and/or at least one setting of the cooking appliance at the time to and/or before said time to.
7. The method according to Claim 6, characterized in that
   said setting is selected from among the setting of a heating device, a cooling device, a cooking chamber atmosphere circulation device, a device for introducing moisture in the cooking chamber, a device for removing moisture from the cooking chamber, a device for atomizing water in the cooking chamber, an energy storage device, an operating device and/or a device for cleaning the cooking chamber, and/or
   said setting is determined by a first use of the cooking appliance, which first use took place before the time to, and/or
   the second parameter is determined by
   the climate and/or the geodetic height in the place where the cooking appliance is installed,
   an opening of the cooking chamber, in particular the duration, the frequency and/or the size of said opening of the cooking chamber, and/or
   a malfunction of the cooking appliance, such as in the form of a power outage, a defective actuator, a water outage or the like.
8. The method according to any one of the preceding claims, characterized in that
   a heating progression, in particular in a pre-heating step, or a cooling progression, in particular in a pre-cooling step, is displayed, and/or
   the evolution displayed, in particular the estimated time t₃, is updated at regular time intervals, wherein one such interval is preferably 0.3 to 3 seconds.
9. The method according to any one of the preceding claims, characterized in that
   at a plurality of times t, the difference between the time t₃ estimated in each case and the time that has passed since the method has been started is displayed on a display device, wherein preferably
   said display device comprises a display area for each time interval, wherein in each display area, the progress made is preferably shown in the form of an increasing bar, in particular by means of a change in color and/or a changed lighting state, wherein in particular three display areas, each of which is preferably rectangular in shape, are arranged next to each other, wherein first a zeroth display area for the zeroth time interval, then a first display area for the first time interval and finally a third display area for the third time interval are provided.
10. The method according to any one of the preceding claims, characterized in that
    at a time t₄, wherein t₃ ≤ t₄, a signal, in particular in the form of a request for loading in case of use in the form of a cooking method, is output, preferably visually and/or acoustically, wherein preferably
    in a third time interval from t₃ to t₄, wherein t₄ ≥ t₃, the evolution over time of the first parameter is sensed and said curve is taken into account when a cooking method is carried out beginning at the time t₅, wherein t₅ ≥ t₄.
11. A method according to Claim 10, characterized in that
    said time t₅ is determined by the progress made and/or
    in said third time interval, a transient condition of the first parameter until it reaches its desired value is evaluated, in particular by sensing the frequency and/or amplitude of the relevant oscillation.

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