EP2211117A1 - Method for selecting and assembling representatives for programs and cooking device for same - Google Patents

Abstract

The method involves using a function device for execution of a program i.e. cooking program. An input device and a display device are designed as a sensor screen or a touch screen (1) of a cooking appliance. Program representatives in the form of virtual vouchers (102G, 103B), are arranged in respective areas of the display device, where each area is in the form of a virtual voucher board (200). Each program representative is changed by touching a part of the area or when moving closer to or away from the part of the area and/or by an input action in a visual presentation. An independent claim is also included for a cooking appliance comprising a heating device.

Description

The present invention relates to a method for arranging representatives of programs selected via at least one of a plurality of programs for cooking appliances on at least one display device, which are in operative connection with the input device and a control device, and a cooking device for carrying out such a process.

Cooking appliances in which an input device with a display device is at least partially embodied in one are well known in the art. From the DE 20 2004 018 719 U1 is thus, for example, an operating element for a cooking appliance, comprising a touchscreen with a display display having at least one actuatable touch element, by the actuation of a change of the display display in a pre- or subordinate level of an operating menu is feasible known.

From the EP 1 989 978 A1 is a method for guiding a cooking process in a cooking chamber of a cooking appliance on the basis of a plurality of input via an input device of the cooking parameters in which can be selected via the parameters food or cooking programs and start or end times of cooking and cooking parameters known. For example, when a plurality of cooking programs are selected by an output device, it is possible to specify when which product to be cooked is to be loaded into a cooking chamber and removed from the cooking chamber, wherein an order of cooking is determined under certain parameters, such as, for example, an energy consumed by the cooking appliance, a required time or a weight loss of each item to be cooked, can be optimized.

The DE 10 2006 008 096 A1 discloses a method for guiding cooking programs in a cooking chamber of a cooking appliance for, at different times and on a plurality of treatment levels introduced into a cooking chamber, different cooking products, being selected at a start time to be loaded with food at a later stage treatment levels and a cooking space climate in Depending on the load is set. In the known method signals for a removal time of a food or several items to be cooked can be output from the cooking appliance.

In the DE 10 2006 039 235 A1 a method is described for a representation of operating menus for cooking appliances with an operating device, as well as a cooking appliance with such an operating device, an input device and an output device, wherein the input device has touch switches, and the output device is designed as a display for outputting image information. This method makes it possible to present a changed image on the output device due to an input on the input device, wherein the input device and the output device can be combined in the manner of a touch screen. By means of a control device of the cooking device, images such as symbols or the like can be changed on the display in dependence on an input.

In the US 5,111,028 discloses a control system for a cooking appliance, which may suggest an optimal position of the food in a cooking appliance depending on the type of food. In this case, an input device and an output device are used, by means of which the user can enter a variety of food to be cooked or display entered food and an optimization of storage positions of a variety of food in a rack of the cooking appliance can be done according to desired parameters of the user.

From the EP 1 719 952 A2 is a method for switching between display areas, each representative of a cooking module, such as, for two crucibles of a cooking appliance, known. Thus, information about both crucibles can be displayed alternately via a display device, for example in the form of cooking parameters.

In the non-pre-published DE 10 2008 057 319 a method of operating program step display of a cooking device is described in which an operator of the cooking device during the execution of a work program in the cooking appliance, such as during cooking, a detailed overview of the course of the work program and the respective state thereof is given by each step a work program, which may comprise a plurality of steps, is displayed on a display device and the respective active or expiring step of the work program is marked. This offers the operator a great help to improve the kitchen logistics, ie in the production and process planning in a kitchen.

In the non-pre-published DE 10 2008 032 453 describes the use of a touch screen in the menu of a cooking device, in which different levels of the operating menu can be represented as pages of a virtual book. By sweeping areas of the touch screen, scrolling between different operating menus can be initiated at the same or another hierarchical level.

From the EP 1 798 479 A1 a method for operating a cooking appliance is known in which a selection of a food with an associated cooking program or at least a selection of a cooking parameter with an associated selected to be cooked and then the cooking appliance is loaded with the selected product. After starting the associated cooking program, a program name and a remaining cooking time are displayed on a display device of the cooking appliance, and an automated assignment of further cooking goods or cooking programs suitable for the cooking program of the first cooking product can ensue depending on corresponding cooking parameters. The generic method is suitable for displaying in a time sequence of cooking programs at desired times, including a variety already in the cooking appliance food, a user for a further selection of the associated food or cooking programs, with a respective Restgarzeit the selected items can be displayed.

Common to the above-discussed prior art methods is that visualization of cooking programs is accomplished by displaying a codeword and / or a graphical representation. When operating a restaurant, however, a so-called bonus system has prevailed for many years. If a guest of a restaurant chooses a dish listed on a menu, so is usually by a waiter either the name of the Food or another representative of the food, such as a number, written down on a piece of paper, and this piece of paper (bon) is then placed on a board (bonbon) in a kitchen. Basically, this Bonsystem has worked well in the past, but has the disadvantage that manuscripts are difficult to read, bills (tickets) are lost and the information on the notes (Bons) still have to be passed to a cooking appliance.

An electronic menu is for example in the non-pre-published DE 10 2007 040 652 described. This allows direct communication between a restaurant guest and a cooking appliance.

In the non-pre-published DE 10 2008 027 597 the operation of a plurality of cooking devices via one and the same display device is described.

The object of the invention is to further develop the generic method such that further simplification of operability of a cooking appliance, in particular a simplification in the creation of time schedules, function plans and / or functional sequences of programs for cooking appliances, is made possible.

This object is achieved according to the invention in that at least one first program representative, preferably in the form of a virtual ticket, is arranged in at least one area of the display device, preferably in the form of a virtual candy board, by touching said first part of the area or approaching said area first part in the first part of the area, and / or at least one second program representative, preferably in the form of a virtual ticket, is arranged in at least one area of the display device, preferably in the form of a virtual cover board, by touching a second part the area or approaching said second part and moving or pasting to a third part of the area from the second to the third part, and / or at least a third program representative, preferably in the form of a virtual ticket, in at least one area of the display device, vorzugswei It is arranged in the form of a virtual candy board, wherein it is changed by touching at least a fourth part of the area or approaching or removing said fourth part of the area and / or at least one further input treatment in its optical representation.

It can be provided that each program is selected from a group comprising cooking programs, in particular determined by cooking modes, cooking processes, cooking parameters and / or food, cleaning programs, in particular determined by cleaning modes, cleaning processes, cleaning parameters and / or cleaning agents, utilities and / or diagnostic programs , and / or each virtual ticket has a code name and / or a graphical representation for the corresponding program.

According to the invention, it is preferred for a virtual bonbon board to enable representation within a multidimensional space on the basis of a coordinate system, wherein the coordinate system has at least one treatment level of a cooking space of a cooking appliance, a second and / or third position axis at least one treatment zone of a treatment level of a cooking space Cooking device, and / or determined over a time axis at least one time and / or a period of at least one selected program, function plan and / or functional sequence.

Likewise, it is preferred according to the invention that selectable virtual tickets and / or selected virtual tickets are displayed in at least one virtual ticket list, in which case tickets can preferably be arranged below, next to and / or above one another, in particular in the chronology of the selection of tickets corresponding programs and / or as a function of at least one optimization parameter, in particular determined by energy consumption, water consumption, detergent consumption, time and / or space requirements and / or a reduction in a Gargutgewichtsverlusts, pollution, smoke and / or odor and / or a Improvement of a program result, such as a quality of a finished cooked food and / or the cleanliness of a cooking chamber.

Methods according to the invention can also be characterized in that at least one ticket prior to a spatial and / or temporal arrangement on at least one virtual bonus board in at least one virtual ticket list and / or after a temporal and / or spatial assignment to at least one virtual bonus board in the virtual ticket list , in particular via an input device, filed and / or displayed, wherein preferably the virtual receipt list and the virtual Bonbrett can be displayed on the same display device, and / or the virtual receipt bar and / or the virtual Bonbrett moved on the respective display device, and enlarged / or can be reduced or can.

It is also proposed that at least two regions, in particular via an input device, can be selected and / or changed, wherein a first region is a two-dimensional representation by means of the time axis and the first, second or third position axis and a second region is a two-dimensional representation by means of two of Positioning axes presents, and / or a third area an at least two-dimensional representation for a first cooking appliance and a fourth area presents an at least two-dimensional representation of a second cooking appliance.

It can be provided that the first, second, third and / or fourth part, in particular of the first and / or second area, respectively from a virtual Bonbrett or a virtual Bonleiste, in particular via an input device is selected.

The invention also proposes that changing a program representative, a title block, a title block, a first, second, third and / or fourth part and / or a first, second, third and / or fourth area, in particular via an input device, to a change in the optical representation, in particular determined by the size, color, hatching, shape and / or brightness, and / or the position on the display device leads.

Furthermore, it can be provided that an enlargement is adjusted by an approaching or spreading apart and / or a reduction by a removal or contraction, wherein preferably the pulling apart or contraction is selected as a further input treatment, and / or a laying by a "drag and drop" Procedure is performed.

It can also be provided that a touching, approaching, removing, passing over, pulling apart and / or contraction by movement of an aid, in particular in the form of a pen, pointer, finger and / or cursor, preferably on a touch screen or screen, is performed.

Methods according to the invention may further be characterized in that at least one program representative is optically highlighted after a selection, such as by hatching, color and / or color intensity, rippling, flashing, underlining or the like, the visual highlighting preferably comprising a Storing in the first part, a laying of the second part in the third part and / or changing in the fourth part, in particular automatically, is terminated.

The invention also provides a cooking appliance with at least one functional device for carrying out at least one program and a control or regulating device in operative connection with an input device, a display device and the functional device for carrying out a method according to the invention, the functional device a heating device comprising at least one electric heater, a gas burner , a heat exchanger and / or a device for emitting electromagnetic radiation into the cooking chamber, in particular in the form of a microwave source, a device for introducing moisture into the cooking chamber, comprising at least one steam generator, a water atomizer and / or Beschwadungseinrichtung, means for removing moisture from the cooking chamber, comprising at least one fresh air supply and / or a condenser, a device for circulating cooking chamber atmosphere, comprising at least one blower and / or a Pu mpe, means for applying a pressure in the cooking chamber, comprising at least one shut-off device, and / or having a cleaning device.

It can be provided that the cooking appliance comprises the display device or is connectable to the display device, the cooking appliance comprises the input device or is connectable to the input device, and / or the cooking appliance comprises a storage device, and / or the cooking appliance connectable to a plurality of other cooking appliances is.

Finally, the invention proposes that the input device comprises an electronic menu, a device for detecting movements of an operator and / or a touch screen, and / or the display device comprises a touch screen and / or is formed in one with the input device.

The invention is based on the finding that an arrangement of program representatives can take place by simple measures, be it for putting down a program representative in an area of a display device or for shifting within the area or for changing an optical representation, in each case touching a part of the area or approaching said part of the area, preferably with a finger. Particularly preferred is the use of a for the operation of graphic user interfaces of computers when placing a program representative known "drag and drop" method in which so a program representative via a pointing device, such as a finger, first pulled away so to speak from the display device and then dropped at a desired location.

For the realization of the method according to the invention it is of particular advantage if a representation of programs, in particular cooking programs, preferably determined by cooking modes, cooking processes, cooking parameters and / or food, cleaning programs, in particular determined by cleaning modes, cleaning processes, cleaning parameters and / or cleaning agents, utilities Diagnostic programs and the like, about program representatives in the form of virtual Bons, for example in an at least two-dimensional area, in particular in the form of a virtual Bonbrett with either a time axis and at least one position axis or at least two position axes, and / or in a virtual Bonleiste, via a Display device takes place in order to simplify the usability of a cooking appliance, since so far in restaurants usual Bons are used in digitized form. In principle, there is no need to re-teach a kitchen staff, while at the same time transmission errors can be reduced by displaying a request of a restaurant guest on a display device in a kitchen of the restaurant and also processing them directly.

Virtual bons can, for example, be arranged in a virtual bomber bar below, next to and / or above each other, in particular in the chronology of the selection of the corresponding programs and / or as a function of at least one optimization or priority parameter.

In addition, a simple time arrangement of virtual tickets on the virtual Bonbrett can be made possible, each virtual ticket has a code name and / or a graphical representation of a program and can be stored on a timeline or along the same. At least one time and / or period of at least one selected program, function plan and / or functional sequence can be visualized on the time axis. In addition, a simple spatial allocation of the virtual vouchers to treatment zones of a plurality of treatment zones, for example determined by insertion levels of at least one cooking appliance according to the invention, can be realized by providing a virtual bonbon board with at least one treatment level via a first positional axis a cooking chamber of a cooking appliance and a second and third position axis at least a two-dimensional treatment zone are represented in each treatment level. The respective axes of the Bonbretts selected from the time axis and / or the first, second and / or third position axis, are preferably perpendicular to each other.

Both the virtual bonbon board and / or the virtual receipt list as well as a function or sequence plan and / or functional sequence that can be determined thereby can be displayed graphically on the display device and stored in a storage device. A stored functional or flowchart and / or functional sequence can be called up at any time.

In addition, further simplification of the scheduling of programs, e.g. for cooking of cooking goods and / or performing cooking programs, cooking modes, cooking processes and / or cooking steps, achieved when a common input and display device in the form of a touch screen or touch screen a user depositing the virtual gift on the virtual Bonbrett, for example via the time bar to the position coordinates of the treatment zones, for example via "drag and drop" and / or by touching, approaching, removing, passing over, pulling apart and / or contracting at least one auxiliary means, in particular in the form of a pen, a pointer , Fingers and / or Cursors, intuitively enabled. A color and / or geometrically unambiguous representation of the virtual tickets supports, for example, an intuitive allocation of food items to be cooked together and / or cooking programs and / or cooking steps to be carried out at the same time.

The display device can be provided on a cooking appliance according to the invention. But it can also serve a communication with a variety of interacting cooking appliances. The cooking appliances can also be different, for example, the function of a under the trade name SeIfCooking Center ^® or a known under the trade name Vario-Cooking Center ^® cooking appliance meet. Each cooking device according to the invention may be provided with an input device and / or be operable via a remote input device, wherein the remote input device may be configured in the form of an electronic menu. It is also conceivable that the display device and the input device in the form of a touch screen as part of a cooking appliance and / or are independently communicating via cable or wirelessly communicating with at least one cooking appliance. Furthermore, it can be provided that the inventive method is used for creating a common flow chart for a variety of networked cooking appliances. It can also be done via a display and input device in the form of a touch screen control, display and / or creating schedules for each connected to the display and input device cooking appliance. To change the control, display and / or creation of schedules between different cooking appliances, a button, a switch or the like may be provided, with a touch screen and the possibility of "scrolling" between menu levels of different cooking appliances.

It is also possible to display a virtual bonus board on a first area of the display device and / or a virtual ticket line on a second area of the display device, wherein it can be selected whether the first and / or second area is displayed, and / or in which size, color, shape and / or brightness the first and / or second area is or will be displayed. It can also be provided that it is freely selectable, where the first and / or second area is or will be displayed.

A creation of a virtual gift, for example representative of a cooking of a food, determined by a cooking program can be done by a user such that first a cooking program is selected, for example, determined by a cooking mode, such as "meat", then a cooking process selected is selected, such as "roast", and finally at least one cooking parameter, such as a "browning level" and / or a "core temperature". The corresponding virtual vouchers can then be displayed on a virtual bonus board and / or in a virtual voucher bar in a display area of the input and display device.

A selection of a cooking program can for example be made such that a user can be represented by the cooking appliance according to the invention operating modes on the touch screen in the form of a Hauptbedienmenus. For example, by touching a control panel, such as a digital button, a plurality of panels that are representative of the cooking modes via letters, numbers, colors, symbols, and / or geometric shapes, a user makes a first selection. In the following, optionally, a first sub-operating menu can be opened in which the processes corresponding to the selected operating modes appear, so that the process can again be selected via control panels. It can be provided that for further settings, such as for a Setting a cooking parameter, at least one second sub-operating menu can be opened. The cooking program thus selected may comprise a plurality of cooking steps, each cooking step representing a program section.

It can be provided before a virtual token is produced by a cooking appliance according to the invention that a user must confirm a selection made. Alternatively, preliminary, yet unconfirmed virtual vouchers can be generated, with confirmed and not yet confirmed virtual vouchers being able to differ in their visualization. Furthermore, it can be provided that confirmed or not yet confirmed virtual vouchers on the display device, in particular on the virtual bonbon, are distinguishable for a user by a separate graphical representation. It is obvious that any programs, for example in the form of cooking programs, can be represented as virtual receipts. Of course, any number of virtual vouchers can be placed on the virtual bonus board remotely.

A graphical representation of virtual vouchers may be distinguished by visual enhancement, such as geometric shape, dimension, hatch, rollover, flare, underline, color intensity, and / or color. It can be provided that virtual vouchers which are cooked in a specific cooking space climate are characterized by a corresponding color, which stands for the specific cooking space climate. Also, an optical highlighting of a progress during a program run can take place. Furthermore, it can be provided that items to be cooked, which have to go through more than one cooking step until they are cooked, are held in at least two colors, wherein, for example, a location of a change of visual highlighting visualizes a cooking compartment climate change. It is also conceivable that the colored marking of virtual bons in several colors takes place in such a way that a sequence of the required cooking chamber climate is already recognizable. For example, a cooking compartment climate in which both "fish" and "poultry" can be roasted can be displayed in red. A "steaming operation", which requires a different cooking space climate, is marked in color, for example, in blue. A color representation of virtual bons can be carried out in such a way that a first required cooking space climate is shown on the left on a virtual receipt and the following cooking space climate is shown from left to right on the virtual receipt.

An illustration of a temporal sequence of virtual vouchers can be made in such a way that a fixed, scalable time window can be displayed on the display device over a specific period of time, for example for three hours. The fixed time window thus shows only a section of a production planning, which is to cover the kitchen operation one day, for example, so that the respective running programs, such as cooking programs automatically at certain time intervals, for example, from right to left, by the section shown by the time window the production planning, preferably in real time, can run. It can be provided that the time intervals are correspondingly short, so that a shift of the illustrated virtual tickets in the time window for the human eye is flowing. It can also be provided that the displayed time window can be arbitrarily reduced and / or enlarged by scaling, for example, via a gesture control and / or by touching the time window with a finger and then moving the finger an alternative time segment of the production planning Time window can be displayed. It is of course also possible for another time segment to be set via a direct entry of a start and / or end time or an alternative period, or an enlargement and / or reduction via a symbolized magnifying glass function is made possible.

Furthermore, it can be provided that no fixed time window is displayed, but touching a touch screen or touch screen with a finger and then moving the finger past areas lying in the past can be made visible or future expiring areas can be displayed by the time window along the Timeline, which may be represented by means of a time axis, is moved.

It is also possible for one or more partial areas to be optically highlighted in the time window. For example, an enlargement or zoom function can be provided, which makes it possible to magnify virtual bons, texts or the like which are located within or move within the zoom range within the zoom range. Alternatively, magnification, reduction, flashing, flipping, color change, brightness change and / or additional symbol are or are conceivable as visual highlighting. If virtual vouchers leave the zoom range, their display can automatically reduce to their original size. In addition, both the position of the subarea with zoom function and its temporal extent can be specified. A determination of the zoom range can be, for example by turning on a dial by a user, or by shifting the zoom area with a gesture control, according to the described functions for shifting a displayed time range in the time window. It is obvious that a position and a width of the zoom range can be freely selected, and it can also be provided that touching a virtual sound can directly result in an enlarged representation. Furthermore, it is obvious that a degree of enlargement and / or reduction in the zoom range can be freely selectable.

It can also be provided that virtual tickets can be distinguished on the basis of their geometric form. In general, any geometric shapes are suitable for distinguishing the virtual tickets. In addition, it can be provided that the geometric shape of the virtual gift already on an optimal sequence of cooking to optimize consumption of resources, a schedule and / or a program result and / or to reduce a Gargutgewichtsverlusts, pollution, smoke and / or a Smell can conclude by the geometric shape of the virtual Bons example. Via a graphically illustrated key lock symbolism on a left and / or right edge of the virtual Bons the user a certain cooking order clarifies. In this case, a characteristic parameter for the corresponding program can be visualized via the geometric shape, wherein virtual bons of the selected programs are displayed on at least one bomber, the at least one parameter of the program and / or in the arrangement relative to at least one position axis and / or the timeline. Furthermore, it can be provided that a combination consisting of a specific geometric shape on a left and / or a right edge of a virtual ticket and a color coding, is possible.

It is obvious that a match of a right edge of a first virtual ticket with a left edge of a second virtual ticket and / or a color match of the right edge of the first and the left edge of the second virtual ticket optimal order of execution of programs, in particular Cooking programs. If there is no coincidence of the edge regions, then there is no optimal sequence in that, for example, an adaptation of the climate in the cooking chamber is to be carried out. In addition, it should be noted that the timing of a cooking program can be reproduced not only from left to right in a Bon, but also other markings are possible, such as from top to bottom or the like.

It may further be provided that, instead of or in addition to the described color coding and the special geometry on the left and right margins, further information is made accessible to the user via alternative graphic identifications of the virtual tickets. On the virtual Bonbrett any number of virtual Bons can be stored, and also depending on the nature and number of standing in operative connection inventive cooking appliances. For a distinction of the virtual Bons on the virtual Bonbrett can of course be provided that a marking of the virtual Bons representatively with a label and / or a symbol, for example. For the respective cooking appliance on, displayed next to and / or in the vicinity of each virtual Bons is.

It can also be provided that virtual tickets, in particular via an input device, can preferably be enlarged, reduced and / or changed in their color, their placement and / or their geometric design.

Furthermore, it can be provided that virtual tickets can be pre-sorted by the user on the virtual bonus board by means of "drag and drop". Such pre-sorting according to the user's priorities may facilitate subsequent creation of a flowchart. In addition, through the use of the touchscreen and / or by the operation of a separate input device by the user, a targeted enlargement and / or reduction of the representation of the virtual voucher on the virtual bonbon be possible, the degree of enlargement or reduction individually by the user is adjustable. It is also provided that only a certain number of virtual vouchers is displayed on the virtual Bonbrett and the user via an input to an optional virtual controller, such. B. in the form of a rotary head, rotary control, slider and / or rotary wheel meets a selection of the virtual ticket to be displayed. Other selection methods, such as "touch" or "marking" of an area with one or more fingers, are of course also possible.

It can also be provided that at least one area is designed as a display change area on a display device in such a way that at least one virtual bonbon board and / or a virtual receipt bar can be pulled onto this display change area, for example by means of "drag and drop" and thus a simple change of the virtual Bonbretts and / or the virtual Bonleiste from a first crucible on that or a second crucible and / or on or from a first level on a second level a cooking appliance is done. Furthermore, the area can also be designed to allow a corresponding change between at least two cooking appliances.

Changing a virtual token, a bonbonet and / or a virtual receipt bar, in particular shifting to a display change area, may result in a change in the visual representation, in particular determined by the size, color, hatching, shape and / or brightness, and / or the position of the displayed areas on the display device.

It is obvious that, instead of moving a virtual candy board and / or a virtual candy bar, individual virtual drinks can also be effected by means of "drag and drop" onto an area which is intended for a change, for example, between crucibles, planes and / or cooking appliances , In this case, when a virtual ticket is moved from a displayed first virtual bonus board to the area of a display change, this can lead to the placing of the virtual ticket on a second virtual bonus board. It is obvious that also several areas can be provided on an input and display device, so that each area can stand for a certain crucible, a certain level and / or a specific cooking appliance.

It is of course also possible to perform an exclusive change of the display of the displayed levels, crucibles and / or devices.

The virtual tickets displayed in the virtual ticket list are preferably all displayed in the same width. However, the height of the illustrated virtual tickets may contain information about a required space requirement, for example about a required number of insertion levels of a cooking device according to the invention. A twice as high virtual receipt accordingly requires twice the number of insertion levels of a cooking appliance according to the invention. Also, a corresponding visualization of treatment zones in a treatment level is conceivable. But also the width of the vouchers may vary and serve to indicate the duration of the corresponding program. Thus, a bonus of a longer program would be wider than the bonus of a shorter bonus. It can also be provided that the width of the bons is set only in dependence on the duration of the corresponding program when the bons are placed along a timeline and / or on a buffing board.

Thus, the user can be informed of a change in the length of the virtual tickets for the respective execution time required. While, for example, all virtual tickets preferably have the same width on the virtual ticket list, this is displayed in a storage on the timeline in accordance with the ratio of the duration of the respective cooking steps.

Furthermore, it is possible for a virtual ticket to be subdivided into at least two virtual sub-tickets, corresponding to the different cooking steps that have been carried out for a cooking program, wherein sub-tickets can preferably be displayed spatially separated from the program sections which can be separated from one another on the display device. It may be provided that a color and / or geometric marking of the virtual part Bons takes place. For example, a virtual bon for a cooking program consisting of a first "steaming" cooking step, e.g. comprises a third of the total cooking time required, and a second cooking step "frying" comprising the remaining cooking time is color coded in such a way that a first third of the virtual token on the left side is held in a color that differs significantly from the color of the following two thirds of the virtual ticket takes off. By means of this type of color coding, for example, it is already possible to see on the virtual receipt board what temporal portion the different cooking steps of the virtual receipt claim. A possible division of a virtual ticket can be illustrated by a symbolized dividing line.

It is also envisaged that a virtual ticket can be displayed in at least one virtual ticket list before it is temporally and / or spatially arranged on at least one virtual bonus board.

For a creation of a flowchart for the execution of programs represented by virtual bons, for example in the form of cooking programs, in a cooking device according to the invention, a graphic arrangement of the virtual bons on a timeline, which is optionally limited by a start time and / or an end time, can take place in that a user deposits the virtual tickets by means of the "drag and drop" at desired times and in a desired order along the time line in the virtual ticket board. If a cooking device according to the invention has more than one treatment plane, for example over a plurality of insertion levels, these insertion levels are represented corresponding to a coordinate system consisting of a time axis in the form of the time beam and a position axis for the insertion levels, ie two-dimensional. Is also in each shelf level provided a plurality of treatment zones, this can be taken into account by at least one second position axis, so that ultimately creates a three-dimensional representation of the virtual Bonbretts.

As an alternative to a three-dimensional representation, it may be provided that, after a selection of an insertion level instead of a representation of a second position axis, a change in the representation takes place such that a selected area is displayed in a display area by displaying a multiplicity of treatment zones, for example by means of a pictogram representation. In this case, the time axis is furthermore represented in the form of the time ray, and virtual vouchers can be deposited on the treatment zones represented by means of pictograms. It may be provided that when transferring virtual tickets from the virtual ticket list a required number of treatment zones is identified. A change between the representations can be made by touching an input field, turning a dial and / or automatically when a ticket is placed on a shelf level.

Even four-dimensional representations are possible, namely with three spatial dimensions and one time dimension. Within a multi-dimensional space, representations may be projected into lower dimensions, or may be shifted, scaled down, and / or enlarged, analogously to handling a time window described above.

Creation of a schedule by the user is facilitated by the described graphical features of the virtual tickets, such as a color tag, special geometric shapes or virtual part vouchers. It can also be provided that arranging in dependence on at least one parameter of at least one virtual coupon already arranged on a virtual bonbon, arranging at least one other virtual coupon to be arranged on this bonbon with at least one other parameter takes place, and each parameter is at least characteristic for a cooking appliance , a functional device of the cooking appliance, a treatment level of the cooking appliance, a treatment zone of the treatment level, a time, a period, a prioritization and / or a climate size of the respective virtual Bon corresponding program.

The preparation of the flowchart can preferably be further simplified by depositing virtual bons of different color and / or geometry, which accordingly each require different cooking space climates, one above the other or partially overlapping, ie automatically denied at the same time on the timeline on different or the same treatment zone.

As already mentioned, it can be provided that virtual tickets can be prioritized by means of a priority parameter, wherein the parameter (priority parameter) characteristic of a prioritization is determined, in particular, by energy consumption, water consumption, detergent consumption, time requirement and / or space requirement and / or a reduction of a Gargutgewichtsverlustes, pollution, smoke and / or odor and / or improvement of a program result, such as a quality of finished garguts and / or the cleanliness of a cooking chamber. Placing a first virtual ticket with a higher priority spatially and / or temporally identical to an already placed second virtual ticket with a lower priority can itself lead to an automatic rearrangement of the second virtual ticket.

A parameter (climate parameter) characteristic of a climate variable, determined by a temperature, a humidity, a pressure, a flow velocity and / or a microwave energy in a cooking appliance, in particular a treatment level and / or treatment zone, can also be taken into account, alternatively or cumulatively

Furthermore, the user can be provided with a supporting function which displays orientation lines in the form of "snap lines" in accordance with a start or end time of a virtual ticket. If a user moves a virtual ticket, e.g. From the virtual receipt bar via "drag and drop" to a desired position on a virtual bonus board, the tracing lines are displayed to him for orientation for possible storage points.

For example. For example, it is possible for snaps to be superimposed on user-defined reference times on a timeline, which can simplify the completion of cooking steps at certain times. The snap lines are e.g. displayed on the left and right ends of the virtual ticket or part-ticket perpendicular to the timeline.

Furthermore, it can be provided that for a cooking appliance according to the invention, which has more than one rack level, catch lines are additionally inserted horizontally along the lower and / or the upper end of the virtual shelf. Of course, it can be provided that catch lines, which represent a limitation of insertion levels, are permanently displayed. For example, if a user has a virtual receipt at a certain distance to "let go" to a capture line, the virtual ticket can be automatically arranged according to the closest capture lines. Folding lines are optionally also displayed when moving virtual tickets within a schedule.

It is also possible to arrange the described virtual part-Bons at different times on a schedule and to align catching lines. This can be done, for example, when a food needs an intermediate treatment step outside a cooking appliance and after the intermediate treatment step, a re-feeding of the cooking appliance must be done with the food. But also a Vorgaren and finishing is represented over two virtual partial Bons.

It is also possible for the progress in the course of at least one selected program, function plan and / or functional sequence to be displayed in the area, for example by means of at least one time indicator along the time axis.

In addition, it can be provided to display progressing progress bars which can represent an advance of the respective cooking steps of the virtual tickets on, next to and / or in the vicinity of the respective virtual tickets. As an alternative or in addition to the display of progress bars, it is also possible to display a numerical remaining time display on, next to or in the vicinity of the respective virtual ticket. It can also be provided to jointly graph a running progress bar for all virtual tickets, or to numerically display a common remaining cooking time. It is obvious that any graphic representation of residual cooking times is possible, for example via an analog clock, cake pieces or the like. In any case, both a progress and a remaining cooking time can be understood as program parameters, which can also be visualized in the form of an additional marking on a receipt and / or partial receipt.

Furthermore, it is possible to show a user a critical path of the virtual ticket, which clarifies to the user that all of the virtual ticket highlighted by the critical path must be loaded and / or unloaded at exactly the indicated times in order to adhere to the schedule. A delay of the sequence of the critical path should therefore be avoided as far as possible. A critical path can thus identify programs to be prioritized, so that the critical path can also be understood as an additional marking of a ticket and / or sub-ticket and depends on the corresponding priority parameters.

It is of course also an automatic creation of a schedule by an inventive cooking device possible. For an automatic creation of the flowchart, it can be provided that virtual vouchers can be optimally arranged on the virtual boning board as a function of parameters selected by a user. An automatic arrangement can take place from an energy point of view, the shortest possible use of the device and / or a minimum working time. In general, an optimization of the arrangement is also provided under other parameters (priority parameters) which are suitable for optimizing a temporal sequence of virtual tickets.

Further priority parameters are determined, for example, by a desired weight loss reduction, pollution reduction, smoke reduction and / or odor reduction. Also, instead of timing defined pauses between each Bons, for example, every 2 min, be given and be considered as an optimization.

It can also be provided that a user specifies any number of virtual vouchers at a specific time. These may be, for example, virtual vouchers that are representative of dishes of a midday buffet that must be cooked at a fixed time. Further individual orders from guests of a restaurant can then be optimally arranged, for example, by a cooking device according to the invention automatically around the time-defined virtual tickets. Furthermore, it can be provided that a graphical distinction between time-fixed and variable virtual tickets takes place.

Furthermore, it can be provided that an automatic rearrangement of a flowchart can be carried out after a re-prioritization of the user. If a user desires manual re-prioritization of the virtual tickets, this may result in a new automatically optimized sequence, e.g. all not manually rearranged virtual tickets, lead. Furthermore, it can be provided that a user modifies selected priority parameters in retrospect in accordance with a re-prioritization, and a new flowchart corresponding to the modified parameters is automatically created.

In general, optimization techniques needed for the described automated arrangement of virtual tickets are well known in the art. In particular, use of linear optimization methods, for example simplex methods, internal dot methods and / or Ellipsoidmethoden be provided in a food according to the invention.

Figur 1

eine Eingabe- und Anzeigeeinrichtung in Form eines Touchscreens eines erfindungsgemäßen Gargerätes, auf der ein Hauptbedienmenü dargestellt ist;

Figur 2

das Touchscreen von Figur 1, bei dem ein erstes Unterbedienmenü ge- öffnet ist;

Figur 3

das Touchscreen von Figur 1, bei dem ein zweites Unterbedienmenü geöffnet ist;

Figur 4

das Touchscreen von Figur 1, bei dem Garprogramme in einer virtuellen Bonleiste dargestellt sind;

Figur 5

virtuelle Bons für Garprogramme mit unterschiedlichen Farben;

Figur 6

eine Anordnung von virtuellen Bons für Garprogramme aus Figur 5 an Hand ihrer farblichen Kennzeichnung;

Figur 7

virtuelle Bons für Garprogramme mit unterschiedlichen geometrischen Formen;

Figur 8

eine mögliche Anordnung von virtuellen Bons für Garprogramme aus Figur 7 anhand ihrer geometrischen Form;

Figur 9

das Touchscreen von Figur 1 mit einer Darstellung einer ersten zeitli- chen und räumlichen Anordnung von Bons in einem virtuellen Bonbrett und einer virtuellen Bonleiste;

Figur 10

das Touchscreen von Figur 1 mit einer Darstellung einer zweiten zeitli- chen und räumlichen Anordnung von Bons in einem Bonbrett und einer Bonleiste;

Figuren 11

Darstellungen von virtuellen Bons für Garprogramme mit unter-

und 12

schiedlichen zeitlichen, aber gleichen räumlichen Anordnungen;

Figur 13

ein System vernetzter Gargeräte mit einer gemeinsamen Eingabe- und Anzeigeeinrichtung;

Figur 14

eine Darstellung eines automatisch optimierten Ablaufsplans mit zeitlich festgelegten virtuellen Bons;

Figur 15

ein Touchscreen zur Darstellung von Behandlungszonen in Einschub- ebenen für eine zeitliche Zuordnung von virtuellen Bons; und

Figuren 16 bis 18

das Touchscreen von Figur 1 mit einer Darstellung von Anzeigewech- sel-Bereichen zwischen Ebenen und/oder Tiegeln eines Gargerätes und/oder Gargeräten.

Further features and advantages of the invention will become apparent from the following description in which embodiments of the invention with reference to schematic drawings are exemplified. Showing:

FIG. 1

an input and display device in the form of a touch screen of a cooking appliance according to the invention, on which a main operating menu is shown;

FIG. 2

the touchscreen of FIG. 1 in which a first sub-operating menu is opened;

FIG. 3

the touchscreen of FIG. 1 in which a second sub-operating menu is opened;

FIG. 4

the touchscreen of FIG. 1 in which cooking programs are displayed in a virtual receipt bar;

FIG. 5

virtual vouchers for cooking programs with different colors;

FIG. 6

an arrangement of virtual bons for cooking programs FIG. 5 on the basis of their color coding;

FIG. 7

virtual vouchers for cooking programs with different geometric shapes;

FIG. 8

a possible arrangement of virtual bons for cooking programs FIG. 7 based on its geometric shape;

FIG. 9

the touchscreen of FIG. 1 with a representation of a first temporal and spatial arrangement of bons in a virtual bonbon board and a virtual receipt bar;

FIG. 10

the touchscreen of FIG. 1 with a representation of a second temporal and spatial arrangement of bons in a Bonbrett and a Bonleiste;

Figures 11

Representations of virtual receipts for cooking programs with different

and 12

different temporal but identical spatial arrangements;

FIG. 13

a system of networked cooking appliances with a common input and display device;

FIG. 14

a representation of an automatically optimized schedule with timed virtual tickets;

FIG. 15

a touch screen for displaying treatment zones in insertion levels for a temporal assignment of virtual vouchers; and

FIGS. 16 to 18

the touchscreen of FIG. 1 with a display of advertising areas between areas and / or crucibles of a cooking appliance and / or cooking appliances.

In the FIG. 1 The display and display device shown in the form of a touch screen or touch screen 1 of a cooking appliance according to the invention (not shown) has a first display area 2 for a virtual bonbon, described later in detail, a second display area 3 for selecting cooking programs, and a third display area 4 for selecting a mode of the cooking appliance. Below the first display area 2 are four rectangular touch elements in the form of digital buttons 5, which can be assigned further functions as needed, such as a cleaning function, a help function, a menu level change function, and the like. Within the first display area 2 there is a time bar 6, on which a time sequence of cooking programs running in the cooking appliance can be represented. The timeline 6 has an indication of a start time 7 and at least one further orientation time 8, which may correspond, for example, to a time at which food to be cooked is to be cooked. An inventive cooking appliance may also have several, in particular six, insertion or loading levels 9 for items to be cooked, in which several cooking programs can run at least partially in parallel. The cooking appliance may be, for example, a Cooking appliance for acting on food to be cooked with hot air and / or steam, as in a Self-Cooking Center® the Applicant act.

For a better time orientation, the current time 10 can be displayed to the user. Furthermore, it can be provided that a remaining cooking time of one or more cooking programs or a remaining cooking time of all cooking programs (not shown) running in a cooking appliance according to the invention are displayed to a user.

In the second display area 3, at least one, but in the case shown, six different touch or selection elements 11 for different cooking modes of the cooking appliance according to the invention are available for selection by a user in a main operating menu, such as "meat", "fish", "poultry". , "Side dishes", "baked goods" or "finishing".

A desired cooking mode may be selected by a user, for example, by touching one of the cooking mode selection elements 11. After a user has selected a cooking mode, the selection element 12 of the selected cooking mode 12 is optically identified, for example by flashing as for "poultry" in FIG FIG. 1 symbolizes. It is readily apparent that a plurality of further display or selection elements can be provided. For example, a selection can also be made by means of a rotary knob 13, wherein two arrows indicate the possible directions of rotation of the rotary knob 13. The rotary knob 13 may also be a virtual knob.

The selection elements 11 for different cooking modes shown are those elements which can be displayed, for example, after switching on the cooking appliance according to the invention, namely after selecting a mode via one of the display fields 14 located in the third display area 4, for example for a semi-automatic intelligent mode.

After the user of the cooking appliance has selected "poultry" as the cooking mode, an in is opened for this selected cooking mode FIG. 2 shown first sub-operating menu with selection elements 15 for cooking processes, such as "roast crickets", "Kurzgrilllen", "steaming (+ hold)", "stewing (+ holding)" and "Peking duck".

Alternatively to the in FIG. 1 and 2 illustrated letters or code words to identify the selection elements 11, 15 for Garbetriebsarten and cooking processes are also symbols and / or numbers can be mapped. For example, so images of the respective food can be displayed. It will be appreciated that a variety of cooking processes, not shown, may also be provided for display. It may also be sufficient for the selection of a cooking program to select only one cooking mode, such as "finishing", so that a selection of a cooking process becomes unnecessary and therefore also no first sub-operating menu level opens.

In the FIG. 2 shown arrangement of the operating menu with the selection elements 11, 15 for cooking modes and cooking processes is only an example, and there are any graphical arrangements of the selection elements 11, 15 possible.

If the user confirms, for example, by touching the selection element 16 "roast crickets", this selected cooking process can be visually highlighted, as indicated by an in FIG. 2 indicated flashing, and it may be a in FIG. 3 open the second sub-operating menu.

This in FIG. 3 shown second sub-operating menu includes other display elements 17, 18, 19, 20, 21 for the selection of cooking parameters that are suitable for a chicken roast or -grillen, namely a tanning display element 17, together with tanning intensity display elements 18 and a core temperature display elements 19th together with core temperature height display element 20. The user can now touch one of the tanning intensity display elements 20 and set by means of a selection element 21 in the form of a slider a desired core temperature for a food. In addition to the graphical representation of the selected tanning intensity and core temperature, the selected values may also be displayed numerically to the user, for example via a display element 22 for the selected core temperature.

For example, after the user touches one of the display elements 18 of the tanning intensity and moves the core temperature selector 21, a desired value of the core temperature, i FIG. 3 88 ° C, the user can complete these values by confirming, for example, by touching a confirmation element 23 with a finger. It may of course be provided that such confirmation does not necessarily have to be made.

It can further be provided that context-sensitive information 24 about the already selected operating mode, "poultry" and / or the selected cooking process, ie "roast / grill", are displayed in the second display area 3, and it is obvious to the person skilled in the art this is possible in every operating menu level.

After the user has confirmed his previous inputs via the confirmation element 23, the cooking program then selected, which can thus be determined from the selected operating mode, the selected cooking process and the set cooking parameters and characterized by the code words "roast poultry", can be a virtual receipt 101G in a virtual ticket bar 100. In FIG. 4 is such a virtual token 100 after selecting three cooking programs, namely, in addition to "roast poultry" (first cooking program), still "fry fish" (second cooking program) and "steam fish" (third cooking program), with three virtual receipts 101G, 102G and 103G, after selecting the cooking parameters of the third cooking program via selection elements 19 ', 20', 21 and with the display element 22 'of the core temperature and the information 24'. Each cooking program is selected in the same way as the first cooking program described in detail. By touching another selection element 26, a fourth cooking program could now be selected.

FIG. 4 4 illustrates a fourth sub-operating menu level in which the virtual to-do list 100 shown in the first display area 2 covers all user-confirmed cooking programs displayed as virtual tokens 101G, 102G and 103G. Alternatively, it is of course possible to display virtual tickets in the virtual ticket list even before confirmation by the user and to mark these optionally distinguishable from confirmed virtual tickets graphically and / or via symbols.

For example, if a user touches one of the virtual tickets 101G, 102G, 103B with a finger, then the cooking parameters for the respective operating mode and the respective cooking process of the cooking program associated with the touched ticket can be displayed in the second display area 3 and adjusted according to the requirements of the user.

The automatically generated by the cooking appliance according to the invention virtual Bons can by their color and shape contain information about the extent to which a cooking program can be cooked together with one or more other cooking programs in a mixed batch, as explained in more detail below.

As in FIG. 5 1, virtual tokens 101G, 102G, 103B may be identified by a color for each required cooking compartment climate of the cooking program associated with the virtual receipt. For example, the virtual bon of "roast poultry" 101G 'and the virtual bon "fish roast" 102G may be held in green (G) to indicate a cooking climate in which both fish and poultry may be roasted. The virtual bon "fish steaming" 103B 'is marked with the color blue (B), since a steaming process must be carried out separately, ie either before or after a cooking chamber climate suitable for frying. It is readily apparent that the choice of colors is not limited to the colors described, but that any colors can be used for a distinction. In any case, it should be noted that virtual bons or virtual part Bons the same color at the same time in a cooking space durchfahrbare cooking programs or cooking steps mark, as they require the same climate parameters. In this case, the temperature, the humidity, the flow velocity, the pressure and / or the microwave energy in a cooking chamber or the climate parameters can be determined.

It can also be provided that a virtual ticket can be displayed in more than one color. It may be necessary that a food to be cooked until it is cooked, several cooking steps must go through, and accordingly the individual cooking steps of the associated cooking program are marked with different colors. Thus, for example, a required cooking space climate for a cooking program "cakes", which is represented by a red (R) Bon 104R, with a required cooking space a simmering (= 1st cooking step) of a cooking program "pot roast", see the two-tone Bon 106RG, and with a crust phase (= 2nd cooking step) required at the end of the "Gratin" cooking program with the two-color Bon 105GR. A common cooking of the area marked in this embodiment with red (R) areas of the virtual Bons 104R, 105GR, 106RG is due to the required identical cooking space climate at the same time possible. It is also conceivable to mark food which must be cooked over more than two cooking steps with a respective color for each of the cooking steps required.

FIG. 6 FIG. 12 shows a possible arrangement of the virtual vouchers 104R, 105GR, 106RG of FIG FIG. 5 in a Bonbrett on the basis of their color coding, are shown on the cooking steps with identical cooking space climate. As in FIG. 6 illustrates a representation of color-separated virtual voices 104R ', 105GR', 106RG '(sub-bons) the user a simple summary of the cooking steps with identical cooking space climate and a resulting efficient preparation of different food to Garender. It is readily apparent that a variety of different items to be cooked with identical or varying cooking steps can be displayed in different colors.

FIG. 7 FIG. 12 shows another possible graphical representation of alternative virtual vouchers "roast poultry" 107, "roast fish" 108, "steam fish" 109 and "grill fish" 110. Instead of color coding as with reference to FIGS FIGS. 5 and 6 described, the virtual bons are the FIG. 7 shown with different shaped beginnings and / or ends. This geometric shape of the virtual bons 107, 108, 109, 110 conveys optically on the one hand information about cooking programs that can be cooked together, and on the other hand information about the sequence in which different items to be cooked optimally. An identical geometry of virtual consignments means that the corresponding food can be cooked together. If complementary geometries exist at two edges, such as at the left edge of the tray 107 or 108 and the right edge of the tray 109, this means that the cooking programs of the receipts 109 and 107 or 108 can be passed in succession, as later referred to on FIG. 8 described.

It is also conceivable that, in addition to a specific geometric shape or geometry, virtual bons have color identifications. A geometric differentiation of the virtual tickets may, inter alia, offer the advantage that the information about the optimum sequence of a loading of a cooking device according to the invention with items to be cooked is visible to the user via the geometry. It may, for example, be energetically sensible, in the case of a cold cooking appliance, a sequence as in FIG. 8 is shown to comply.

In FIG. 8 First, the cooking program of the virtual voucher "fish steaming" 109 executed in the cooking appliance according to the invention then to maintain a resulting from the steaming average temperature level when running the cooking program of the virtual "fish roast" 108 and only then at a high temperature level, the cooking program of execute virtual bon "fish grilling" 110. This optimal sequence is made clear to the user by a key-lock symbolization, which is automatically graphically represented by the cooking appliance, on the left and / or right edge of the virtual gift 108, 109, 110. Further Of course, combinations can also take place, consisting of a geometric shape at the beginning and / or end of a virtual ticket and a color coding. Furthermore, it will be apparent to those skilled in the art that any geometric shape can be used to identify virtual vouchers.

Before cooking items to be cooked in a cooking appliance according to the invention having a plurality of shelf levels, a time assignment and a spatial arrangement of the virtual sheets to that in FIG FIG. 9 Shank levels shown 9 and a timeline 6 necessary. Such an assignment can be made both by a user and in the form of an automatic assignment by the cooking appliance according to the invention. It can, for example, starting from the fourth sub-menu of the FIG. 4 automatically appear as the fifth sub-operating menu after elapse of a certain time without operating a selection item.

As in FIG. 9 In the second display area 3 to the right of a virtual screen 200 of the touchscreen 1, the virtual logon 100 is located with the three virtual pubs "fry poultry" 101G, "fry fish" 102G, "fish stew" 103B the touch function of the touch screen 1, the possibility, for example, by "drag and drop" functions that draw as virtual Bons cooking programs on the shelf levels 9 at a desired time along the time beam 6 of the cooking appliance according to the invention. Of course, the user can take into account the additional information given by the color and / or geometry of the virtual tickets.

Within the context of the temporal and spatial arrangement of the virtual tickets 101G, 102G, 103B, however, the user may also be assisted by further functions, which are further explained below.

A function "denied parking position" prevents virtual bons or virtual part bons of different color and / or geometry, which accordingly each different Garraumklimata need below or below each other at the same time on the time beam 6, for example. At different levels of insertion. 9 , can be arranged. Thus, an at least temporary temporal overlap of cooking programs or cooking steps, the different climate parameters, such as temperature, humidity, flow rate, pressure and / or Mikrowrahlbeaufschlagung, demand, avoided.

Another user-assisting function is simply given by the width of each virtual ticket. How out FIG. 9 can be seen in a transfer of the virtual Bons 101 G, 102 G, 103 B from the virtual ticket bar 100 on the time beam 6, which is bounded by a start time 7 of the cooking programs and an orientation time 8, and thus in the Bonbrett 200, the width of the virtual Bons 101G, 102G, 103B changed along the time beam 6. While the virtual tickets 101G, 102G, 103B have an identical width as long as they are in the virtual ticket list 100, this is displayed in the clipboard 200 according to the ratio of the duration of the respective cooking programs. This means that the width of a virtual ticket 101G, 102G, 103B actually symbolizes the total cooking time of the respective cooking program. The required cooking time of a respective cooking program is determinable by accessing empirically determined values and / or self-learning, namely by previous actions of the user.

Preferably, the user is also provided with a third supporting function "orientation lines" or "catching lines". When positioning the virtual tickets 101G, 102G, 103B, snaps 112 in the virtual clipboard 200 serve to aid in a simple arrangement. The snap lines 112 are visible when the user draws a virtual ticket 101G, 102G, 103B from the title block 100 into the time line 6, and / or when a virtual ticket 101G, 102G, 103B is displaced within a placement plane 9 along the time line 6 in time , and / or is shifted from a first insertion level to a second insertion levels 9. This shifting of a virtual ticket 101G, 102G, 103B can be done by "drag and drop". The snap lines 112 represent a connection between possible storage times and insertion levels 9. If the user moves one of the virtual bons 101G, 102G, 103B into the vicinity of one of the catching lines 112 by means of "drag and drop", then, for example, a defined distance becomes one of the catching lines 112, when the virtual togo 101G, 102G, 103B is released, the point closest to the capture line 112 is automatically selected. It will be readily apparent that a variety of horizontal and vertical snap lines may be displayed to assist the user, wherein Of course, other geometric shapes of fishing lines are conceivable. The snaps may also be selectively activated or removed by a user.

Another support to the user in creating a cooking plan is in FIG. 10 , as an alternative to the fifth sub-menu FIG. 9 represented. Virtual bonbons 100 and virtual bonbon 200 show virtual bonbons "roast poultry" 201, "fish roast" 202, "steam fish" 203 and "cake" 204 with different heights. The height indicates in each case an expected demand for insertion levels 9. The user is thus on the different heights of the virtual Bons 201, 202, 203, 204 already made clear before placing them on one of the insertion levels 9, with which spatial requirements of the respective cooking process is connected. For example, a cooking program characterized by the virtual bon 201 "roast poultry" requires two shingling levels 9, since during a poultry roast program, usually food trays which are distributed by the applicant, for example under the trade name Superspike, are used.

Furthermore, for food items, for example for cakes, a division of the associated virtual ticket 204 into several sub-tickets, for example into a virtual ticket part "cake bottom" 204a and virtual part-ticket "finishing cake" 204b may be provided. Indeed, certain food items go through several cooking steps up to the end of a cooking program, between which even a treatment intermediate step outside the cooking appliance according to the invention must take place. For example, for the virtual ticket "cake" 204, it may be provided that first a bottom of the cake, as indicated by the virtual ticket 204a, is cooked at high temperatures, along with the cooking programs of the virtual tickets 201, 203 after a treatment intermediate step outside the cooking appliance, a final cooking, characterized by the virtual part bon 204b, takes place in a cooking space climate with a lower temperature, without this later time in FIG. 10 is shown.

It is obvious that the height of the virtual bons depends on the spatial requirements of the corresponding cooking program and does not have to be limited to two shelves 9. Furthermore, of course, if necessary, any subdivision of virtual vouchers in a correspondingly required or desired variety of virtual Teil-Bons to allow.

Automatic arrangements of virtual tickets in the virtual receipt board 200 are in the FIGS. 11 and 12 shown. In this case, virtual tickets "rolls" 301R, "gratin" 302RG, and "pot roast" 303GR, which are stored on the virtual receipt list 100, are displayed at corresponding times on the time line 6, which is delimited over the start time 7 and the orientation time 8 11, and / or placed on corresponding insertion levels 9.

An automatic arrangement can take place automatically under different priorities, ie with different priority parameters, by means of an inventive cooking device. For example, it may be provided that the virtual bons 301R, 302RG, 303GR are optimally arranged from an energetic point of view, for example, by first undergoing a steam cooking step, followed by a combined steam cooking step and a subsequent hot air cooking step. This arrangement may also be represented by geometrical shapes of the virtual tickets 301R, 302RG, 303GR, such as for the virtual tickets 107, 108, 109, 110 in FIG FIG. 7 presented to the user. Alternatively, it is conceivable that an optimal arrangement of the virtual tickets 301R, 302RG, 303GR from the point of view of the shortest possible use of the device with a corresponding reduction of resources required, such as a working hours used, can be done. In general, an optimization of the arrangement is possible under other parameters in the cooking appliance according to the invention and obviously not limited to the examples listed.

An example arrangement of the virtual tickets 301R, 302RG, 303GR is in FIG FIG. 11 shown. If the user is dissatisfied with the proposed automatic assignment of the virtual vouchers 301R, 302RG, 303GR, for example, a re-prioritization by the user may ensue, which may result in a reordering of the virtual vouchers 301R, 302RG, 303GR, for example FIG. 12 can lead. If, for example, the user wishes to have the cooking program for the virtual breadcrumb "301R" already executed successfully at an earlier time, he can do this, for example by means of "drag and drop", from that in FIG. 11 time on the timeline 6 to an earlier date. After a re-prioritization of the user has taken place, it is conceivable that automatically rearranging the times and the respective insertion levels of the remaining virtual vouchers 302RG, 303GR under the user-selected constraints automatically the cooking appliance is performed. It is readily apparent that any re-prioritization can be initiated by the user, with a corresponding automatic adjustment of the time sequence and / or the spatial arrangement of the cooking programs according to the selected virtual Bons (not shown) by the cooking appliance according to the invention.

Furthermore, it is conceivable for a user to be shown a critical path (not shown) that includes virtual tickets that must be loaded or unloaded at certain times in order to be able to keep to the desired schedule.

It can also be provided that a user can arbitrarily set the time period shown on the time beam 6, for example by setting a display period over a start time 7 or an orientation time 8, or else an illustrated time period can be displaced along the time axis. According to the desired period of the display of a schedule, the size of virtual tickets (not shown) can be automatically adjusted by the cooking appliance according to the invention. Of course, a selection of a desired period is not limited to the possibilities described, it is also conceivable to let a user set a display period via a gesture control, or to use other suitable means.

It is also fundamentally possible to have the representation in the region of the virtual candy board 200 not only two-dimensional, but three-or even four-dimensional. For three dimensions, one would have two location coordinates (position axes) and one time coordinate (time axis), while a four-dimensional representation would allow representation of the three-dimensional space over time. Treatment zones within a cooking chamber can be precisely defined via the location coordinates, for example via a number of a shelf level and the arrangement of a treatment zone within a shelf level. Since each user has different preferences, it is possible for the user to choose how many dimensions the boneboard 200 has and what dimensions are applied. In the above-described Bonbrettern 200 always only a location coordinate, namely for the number of a shelf level 9, and a time coordinate, namely in the form of a timeline 6, has been selected to keep the representations simple. The selected representations are thus not to be regarded as limiting, but rather a multiplicity of possible variations is provided for a method according to the invention in order to provide users with different needs with the respective desired representation. Of course, further flexibility in the presentation is made possible when a user can not only choose the dimension of the presentation, but also cause a reduction, enlargement or displacement of the display area. It is also possible to let spatial representations wander over time and the like.

Furthermore, at least one progress bar may be displayed (not shown) representing an advance of at least one cooking program over time. Also, each cooking program and thus each virtual bon in the virtual Bonbrett each be assigned a progress bar. It is particularly desirable if a user can choose whether and how many progress bars are to be displayed. It will be understood that any suitable graphical representation may be used to represent the progress bars, and that this graph may be arbitrary on, adjacent to, or proximate to the respective virtual ticket, as long as an association of the progress bars to the virtual tickets is clearly recognizable , It is irrelevant whether the assignment takes place in virtual tickets on the virtual Bonbrett or along the time beam 6. Alternatively or cumulatively to a representation of one or more progress bars, a numerical representation of a Restgarzeit can also be made. Furthermore, of course, any arrangement of the total progress bar is possible, as well as a numerical representation of a total Restgarzeit.

An in FIG. 13 illustrated input and display device in the form of a separate from a cooking appliance, eg. In a service station arranged, touch screens 1 'can also be used for a central control of one or more cooking appliances 401, 402, 403. On the touch screen 1 'is for a virtual ticket bar 404 and a virtual Bonbrett 405, optional for all connected to the touch screen 1' cooking appliances 401, 402, 403 or only for one of these cooking appliances 401, 402, 403. A connection of the cooking appliances 401, 402, 403 with each other or with the touch screen 1 'can be done via network cable 406a, 406b, 406c. Alternatively it can be provided that the touch screen communicates via wireless LAN with the plurality of cooking appliances 401, 402, 403. It can also be provided that the cooking appliances 401, 402, 403 are connected to one another via a bus system 407, and an input and display device according to the invention in the form of a touchscreen is present on each of the cooking appliances 401, 402, 403 in order to provide a distribution of virtual To allow Bons on each cooking appliance 401, 402, 403 of the variety of cooking appliances.

In FIG. 14 For example, 500 virtual tickets 501, 502, which have to be cooked at a fixed time, are depicted in a virtual receipt list, whereas for other virtual tickets 503, 504 and 505 no time specifications are given by the user. These different time specifications are optically marked by hatching or non-hatching. Any manual shifts in the timing of the cooking programs to the virtual Bons 503, 504, 505 have no effect on a cooking time of the cooking programs according to the virtual Bons 501, 502. It may be provided, for example, that in two cooking steps and thus two partial Bon 501a ', 501 b' cooking program must be cooked at a certain time before a lunch buffet finished, while a cooking program of the virtual ticket 502 should be cooked in time for a possible opening at 12 o'clock 08 finished. Therefore, only the bons 501 and 502 need to be deposited at certain positions relative to the timeline 6 in the virtual bonder board 600, while all other virtual bons 503, 504, 505 deposited on the virtual bonder board 600 optimally correspond to desired user parameters the virtual tickets 501, 502 can be arranged.

It will be appreciated that any number of virtual tickets may be assigned a fixed execution time, allowing either a fixed start time 7 and / or a fixed end time 8 of the cooking program, for example for a rolling load or unload. Furthermore, it is obvious that the described functions for assisting the user in creating a flowchart can be combined with the determination of specific virtual vouchers 501, 502 to a fixed execution time.

For a spatial allocation of virtual vouches, as in FIG. 15 4, a fourth display area 700 with virtual treatment zones 701 may also be displayed. For example, after placing virtual tickets on one of the FIG. 9 Shelf levels 9 shown can be made at the request of a user or automatically display the virtual treatment zones 701. Treatment zones 703 and already occupied treatment zones 704, 705 that are not yet occupied are identified differently in this way, for example by a different color selection and / or a unique hatching, so that the user can recognize in which treatment zones 703, 704, 705 not yet deposited spatially assigned virtual tickets is possible. It can be provided that a number of required treatment zones of virtual vouchers is already made clear to the user before they are deposited on the virtual treatment zones 701. This can be done for example on the basis of illustrated virtual vouchers 710, 711 such that a respective required number of treatment zones, for example 9 in the virtual ticket 710 or 4 treatment zones in the virtual ticket 711, is illustrated by means of horizontal and vertical lines. Alternatively, it may of course also be possible to display a required number numerically in the vicinity, next to and / or on a virtual receipt.

It will be appreciated that when the virtual tickets 710, 711 are stored on the virtual treatment zones 701, other functions may assist a user in a repository. For example, an automatic blocking function can be provided which automatically prevents a placing of a virtual gift 710, 711 on at least partially already occupied treatment zones 704, 705. Of course, an automatic assignment taking into account still available treatment zones can be done. If desired virtual vouchers are assigned to corresponding virtual treatment zones, it can be provided that a user conclusively confirms the selection made by means of an acknowledgment element 702.

In addition, it is obvious that a plurality of free treatment zones corresponding to the illustrated virtual treatment zones 701 can be displayed, also simultaneously for several insertion levels of a cooking appliance and / or a multiplicity of cooking appliances. Of course, a variety of virtual vouchers with any need for virtual treatment zones can be displayed.

A display change possibility between two treatment rooms, for example in the form of two crucibles and / or two levels of a cooking appliance is in the Figures 16 and 17 shown. A desired display change can take place in such a way that a display change area 802, 902 is displayed on a touch screen 1 ", which also displays a reduced, differently colored, differently shaped, hatched, positioned and / or display area of a different brightness further crucible and / or another level may be formed Figures 16 and 17 differ only in the arrangement of the respective display change area 802, 902, namely in FIG. 16 bottom right and in FIG. 17 bottom left. Moving a virtual receipt list 100, a virtual receipt board 200, and / or at least one of the virtual tickets 101G, 102G, 103B to the display changeover area 802, 902, for example by means of "drag and drop", can display an indication of the additional crucible and / or or cause the further level. It can be provided that the virtual ticket bar 100 and / or the virtual bonus board 200 by touching and moving on the display change area 802, 902 leads to a moving of the ticket strip 100 and / or the Bonsbrettes 200.

Alternatively, it is apparent that a move of a single virtual token 101G, 102G, 103B from the virtual receipt list 100 and / or the virtual match board 200 may be made to a not shown virtual receipt list and / or a virtual match board, not shown. It is also conceivable that after moving a virtual candy board 200, a virtual ticket bar 100 and / or a virtual gift 101G, 102G, 103B to the display change area 802, 902 no direct dropping takes place by releasing, but that also provided it may be that a change in the display of the touch screen 1 "takes place, so that for example the virtual Bons 101G, 102G, 103B directly on a desired shelf level and / or at a desired time on another not shown virtual Bonbrett and / / or a virtual ticket bar can be stored and after dropping an automatic change can be provided back to the previous display.

Of course, switching between different display areas representative of treatment rooms, treatment zones, pots, and / or cooking appliances is not limited to the two described display paging areas 802, 902. It may rather, as in FIG. 18 illustrated, also be provided that a display change between more than two display areas of a cooking appliance and / or a display change between a plurality of networked cooking appliances many display change area 1002, 1003, 1004 calls. Thus, in addition to a display change area 1002, for example for a display change between levels of a cooking appliance, there may also be a display change areas 1003, 1004 for two further cooking appliances in each case. It is obvious that any number of display change areas can be displayed. It can also be provided that each display change area is clearly assigned to a specific cooking appliance and / or a specific level via a color coding, hatching, geometric shape or the like, wherein, for example, each cooking appliance can be assigned a unique color and display areas can be assigned by Hatching and / or a geometric expression are distinguishable.

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

LIST OF REFERENCE NUMBERS

1, 1 ', 1 "

Input / output device in the form of a touchscreen

2

First display area

3

Second display area with operating menus

4

Third display area

5

Keys

6

time beam

7

Start time of the cooking programs

8th

Orientation time

9

shelf levels

10

Current time

11

Cooking mode selection element

12

Selection element of the selected cooking mode (poultry)

13

operating element

14

display fields

15

Cooking process Selector

16

Selection element of the selected cooking process (roasting / grilling)

17

Tanning display element

18

Browning intensity display element

19, 19 '

Core temperature indicator

20, 20 '

Core temperature level display element

21, 21

Core temperature selector

22, 22 '

Display element for the selected core temperature

23

confirmation element

24, 24 '

Context-sensitive information

26

Selection elements for further cooking program

100, 100 "

Virtual receipt bar

101G

Virtual Bon "roast poultry"

102G

Virtual Bon "roast fish"

103B

Virtual Bon "Steaming Fish"

104R

Virtual Bon "Rolls (Red)"

105GR

Virtual Bon "Gratin (Green / Red)"

106rg

Virtual Bon "pot roast"

107

Virtual Bon "roast poultry"

108

Virtual Bon "roast fish"

109

Virtual Bon "Steaming Fish"

110

Virtual Bon "Fish barbecue"

111

Save selection element

112

Snap lines

113

Second display area with virtual bonbon

200

Virtual Bonbrett

201

Virtual Bon "roast poultry"

202

Virtual Bon "roast fish"

203

Virtual Bon "Steaming Fish"

204

Virtual Bon "cake"

204a

Virtual part-bon "cake bottom"

204b

Virtual Part-Bon "Finishing Cake"

301G

Virtual Bon "Bread Rolls"

302RG

Virtual Bon "Gratin"

303RG

Virtual Bon "pot roast"

304

Start time of the cooking programs

305

Orientation time

401

Cooking appliance

402

Cooking appliance

403

Cooking appliance

404

Virtual receipt bar

405

Virtual Bonbrett

406a, b, c

Network cable

407

bus system

500

Virtual receipt bar

501

Virtual Bon

501

Virtual Part-Bon

501b

Virtual Part-Bon

502

Virtual Bon

503

Virtual Bon

504

Virtual Bon

505

Virtual Bon

600

Virtual Bonbrett

R

red

G

green

B

blue

700

fourth display area with virtual treatment zones

701

virtual treatment zones

702

confirmation element

703

occupied treatment zone

705

occupied treatment zone

710

virtual bon with 9 treatment zones

711

virtual bon with 4 treatment zones

712

horizontal line

713

vertical line

801

display fields

802

Display switching area

902

Display area

1002

Display switching area

1003

Display switching area

1004

Display switching area

Claims (14)

A method for arranging representatives of programs selected via at least one of a plurality of programs for cooking appliances on at least one display device, which are in operative connection with the input device and a control or regulating device, characterized in that
at least one first program representative, preferably in the form of a virtual ticket, is arranged in at least one area of the display device, preferably in the form of a virtual cover board, by touching a first part of the area or approaching said first part in the first part of the area is stored, and / or
at least one second program representative, preferably in the form of a virtual ticket, in at least one area of the display device, preferably in the form of a virtual candy board, is arranged by touching a second part of the area or approaching said second part and moving or pasting to one third part of the area is moved from the second to the third part, and / or
at least one third program representative, preferably in the form of a virtual ticket, is arranged in at least one area of the display device, preferably in the form of a virtual cover board, by touching at least a fourth part of the area or approaching or removing said fourth part of the area and / or at least one further input treatment is changed in its optical representation. Method according to claim 1, characterized in that
each program is selected from a group comprising cooking programs, in particular determined by cooking modes, cooking processes, cooking parameters and / or food, cleaning programs, in particular determined by cleaning modes, cleaning processes, cleaning parameters and / or cleaning agents, utilities and / or diagnostic programs, and / or
each virtual ticket has a code name and / or a graphical representation for the corresponding program. A method according to claim 1 or 2, characterized in that a virtual Bonbrett allows a representation within a multi-dimensional space on the basis of a coordinate system, wherein the coordinate system at least one treatment level of a cooking chamber of a cooking appliance, a second and / or third position axis at least one Treatment zone of a treatment level of a cooking chamber of a cooking appliance, and / or determined over a time axis at least one time and / or a period of at least one selected program, function plan and / or functional sequence. Method according to one of the preceding claims, characterized in that in at least one virtual ticket bar selectable virtual vouchers and / or selected virtual vouchers are displayed, wherein
preferably bons in the title bar can be arranged below, next to and / or above one another, in particular in the chronology of the selection of the corresponding programs and / or as a function of at least one optimization parameter, in particular determined by energy consumption, water consumption, detergent consumption, time required and / or space requirements and / or a reduction in a Gargutgewichtsverlusts, pollution, smoke and / or odor and / or improvement of a program result, such as a quality of a cooked food and / or the cleanliness of a cooking chamber. A method according to claim 3 or 4, characterized in that at least one ticket before a spatial and / or temporal arranging on at least one virtual Bonbrett in at least one virtual Bonleiste and / or after a temporal and / or spatial assignment on at least one virtual Bonbrett in the virtual ticket, in particular via an input device, stored and / or displayed,
wherein preferably the virtual receipt list and the virtual receipt board can be displayed on the same display device, and / or
the virtual receipt list and / or the virtual receipt board can be moved, enlarged and / or reduced on the respective display device. Method according to one of the preceding claims, characterized in that at least two regions, in particular via an input device, can be selected and / or changed,
wherein a first region presents a two-dimensional representation by means of the time axis and the first, second or third position axis and a second region a two-dimensional representation by means of two of the position axes, and / or a third region an at least two-dimensional representation for a first cooking appliance and a fourth region a at least two-dimensional representation for a second cooking appliance presents. A method according to claim 6, characterized in that
the first, second, third and / or fourth part, in particular of the first and / or second region, in each case from a virtual Bonbrett or a virtual Bonleiste, in particular via an input device is selected. Method according to one of the preceding claims, characterized in that changing a program representative, a Bonbrettes, a Bonleiste, a first, second, third and / or fourth part and / or a first, second, third and / or fourth area, in particular via an input device leads to a change in the optical representation, in particular determined by the size, color, hatching, shape and / or brightness, and / or the position on the display device. Method according to one of the preceding claims, characterized in that an enlargement is adjusted by an approaching or spreading apart and / or a reduction by a removal or contraction, wherein preferably the pulling apart or contraction is selected as a further input treatment, and / or
a transfer is carried out by a "drag and drop" method. Method according to one of the preceding claims, characterized in that touching, approaching, removing, passing over, pulling apart and / or contraction by movement of an aid, in particular in the form of a pen, pointer, finger and / or cursor, preferably on a touchscreen or screen , is carried out. Method according to one of the preceding claims, characterized in that at least one program representative is optically highlighted after a selection is, as by hatching, color and / or color intensity, a Umkastelung, a flashing, an underlining or the like, the
optical highlighting preferably with a drop in the first part, a laying of the second part in the third part and / or changing in the fourth part, in particular automatically terminated. Cooking appliance (401, 402, 403) with at least one functional device for carrying out at least one program and a control or regulating device in operative connection with an input device, a display device and the functional device for carrying out a method according to one of the preceding claims, characterized in that
the functional device comprises a heating device, comprising at least one electric heater, a gas burner, a heat exchanger and / or a device for emitting electromagnetic radiation into the cooking chamber, in particular in the form of a microwave source, a device for introducing moisture into the cooking chamber, comprising at least one steam generator, a water atomizer and / or steaming device, a device for removing moisture from the cooking chamber, comprising at least one fresh air supply and / or a condenser, a device for circulating cooking chamber atmosphere, comprising at least one fan and / or a pump, a device for applying a pressure in the cooking chamber, comprising at least one shut-off device, and / or having a cleaning device. Cooking appliance according to claim 12, characterized in that
the cooking device comprises the display device or can be connected to the display device,
the cooking device comprises the input device or is connectable to the input device, and / or
the cooking appliance comprises a storage device, and / or
the cooking appliance with a variety of other cooking appliances is connectable. Cooking appliance according to claim 12 or 13, characterized in that the input device, an electronic menu, a device for detecting of movements of an operator and / or a touch screen, and / or the display device comprises a touch screen and / or is formed in one with the input device.

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