EP2378205B1 - Method for guiding, instructing and/or teaching users of a cooking device and cooking device for performing the method - Google Patents

Description

The invention relates to a method for instructing, instructing and / or teaching users of a cooking appliance when operating the cooking appliance.

From the DE 102 36 960 A1 In the closest prior art, the Applicant discloses a feed-controlled cooking appliance comprising means for acquiring biometric data of a user. Based on recognition of a user on the basis of said biometric data, a control panel adapted to the individual needs of this user or a customized user interface can be displayed, thus avoiding work failures and errors that are favored by a different arrangement of operating functions on different cooking appliances can be created by creating a nearly identical work environment for each user. The DE 195 05 485 A1 discloses a method for transitioning a microprocessor-controlled domestic appliance into a programming mode in which service technicians can select all programming functions while, on the other hand, offering a user only a specific selection of programming functions.

The DE 10 2008 014 007 A1 describes a method for providing an intelligent human-machine interface in cooking appliances, in which arranging each user of at least one cooking appliance into at least one specific class of a plurality of user classes and changing at least one setting of the cooking appliance and / or outputting at least one information about the cooking appliance is done depending on at least the user class classification.

The DE 10 2008 026 481 A1 discloses a cooking appliance with a user recognition and means for individual adjustment for the detected user, such as for providing a personal cookbook. It is also possible to distinguish between groups of users, such as trained cooks and assistants, who are to be subject to different restrictions.

The WO 02/068886 A1 relates to a cooking appliance with speech recognition system used for identification and authentication of a user.

The DE 101 03 948 A1 discloses a method for inputting control information into a home appliance, wherein a biometric recognition of a respective user is performed, in particular to assign one of a plurality of user and / or authorization levels.

In the DE 201 05 178 U1 a device for cooking food is described, which has a learning function that logs automatically after activation all subsequent manual inputs for controlling a cooking process or all processes from the beginning to the end of the cooking process. The logged inputs can be stored in memory and optimized as needed.

A method for guiding a user is in DE 10 2004 008 737 A1 discloses, wherein the known method comprises a method step of outputting information about at least one output device for guiding the user with regard to the operation of a household appliance, such as a coffee machine. It is disclosed that a context-sensitive display of information by selecting the user or by the selected or performed cooking program is displayed.

A disadvantage of the method known from the prior art is that fixed, albeit context-sensitive, information is displayed to a user. It is not sufficiently taken into account that different users have individually different knowledge and individually different experiences, so that usually either insufficient or too comprehensive information is provided for the respective user to be guided.

It is therefore an object of the present invention to provide a method which makes it possible to individually guide a user individually and to always provide him with only the information that is helpful and necessary for him. Both an improvement of a qualification and a deterioration of the qualification should be considered.

This object is achieved by a method according to claim 1.

Preferred methods according to the invention are described in claims 2 to 4.

The invention is based on the finding that a user's instruction or training in the operation of a cooking device can be significantly improved if the corresponding method is individually adapted to the user, for example provides individually adapted information. It is provided that a user is assigned a characteristic qualification variable which is representative of his qualification, his qualification level, his level of training or his experience, wherein the individual adaptation of the information takes place as a function of said characteristic qualification variable. It is not only the qualification of the user in general, that is to say his general qualification for carrying out programs of a cooking appliance or his basic ability to operate it, but also a characteristic qualification variable with which a specific qualification for individual food or program can be distinguished important. A gradual qualification of operating personnel of cooking appliances, in particular in the catering industry, can lead to a gradual increase in the qualification size and thus to customize individual displays of information, in the form of omitting auxiliary and / or warning elements. Furthermore, the cooking appliance can also "remember" specific weaknesses of a user by correspondingly taking into account these errors in the qualification variable that is characteristic of the user in the case of programs in which the user has increasingly caused errors. In these programs, the user will continue to be supported by work instructions and help texts, even though he has already reached a "higher" training level for other programs. For some programs Thus, a user may be an "expert", that is, no longer receive guidance information, while others may be provided to receive broad support from a variety of guidance information. It can be provided that specific information for guiding a user are issued, which are based directly on typical or frequent errors of the user. Corresponding information may also be provided by a master user to generally prevent common errors. It is important that when a user's mode of operation deteriorates, the master user can reduce the qualification size to ensure consistent cooking quality through more instruction or assistance. When new products or food items are included in an assortment, it is possible to display more work instruction or information to all users regardless of their level of training for these specific products in an introductory period, the characteristic size being taken into account in such a way that said work instructions vary according to Training level for a different period of time.

A cooking appliance for carrying out a method according to the invention may, for example, be a SelfCookingCenter® or a VarioCookingCenter® of the Applicant, which is aligned with hardware and software suitable for the method according to the invention.

The term "information" is to be understood in the context of this application in such a way that all information is included, which serve to instruct a user for the optimal operation of a cooking appliance, instruct or to learn to a specific function or a specific program of the device, for Example, a cooking program to call to perform and / or perform with a cooking appliance. The provision of the information can take place in the form of texts, images, diagrams, pictograms, visual highlighting of control elements and according to the invention an acoustic output. When instructing, guiding or

Teaching, so the qualification increase, is expressly not on changes or adjustments of (Gar) settings, the change of preset (cooking) programs and / or system-related adjustment of cooking appliance turned off, but on an operation of the cooking appliance at the user level. The (Gar) programs released for an operator depending on the qualifications are already predefined and will not be adapted or changed by the behavior or input of the user.

All the programs of a cooking appliance to be learned or implemented, in particular cooking programs, are already fixed by the manufacturer or by a master user, for example a store manager, layer manager or the like. An output device, preferably with a multiplicity of display elements, in particular for displaying information, can be adapted automatically in accordance with the behavior of a user and / or by a master user in accordance with his assessment of the user's qualification.

In addition, it can be provided that in addition to the way of performing programs on the cooking appliance, which have a positive or negative impact on the respective user assigned characteristic qualification size, namely depending on a successful or improvement performance in performing the programs, other parameters influence said characteristic size, such as vacation periods, illness-related failures, departmental changes, changes in programs, new cooking products in the program memory of the cooking appliance, promotions and / or training and further education.

Furthermore, a consideration of a characteristic variable that is specific for a user can also take place in such a way that certain programs, certain items to be cooked and / or specific quantities of items to be cooked are released or limited depending on the characteristic size.

According to the invention, it is preferred that a user can only obtain activation for certain products and / or programs when a specific qualification level has been reached, so that basically not all products can be cooked at the beginning or all programs can be carried out at the beginning of the qualification process. For example, it may be provided that initially only pre-baked food items may be cooked and with reaching a higher Qualification levels also blanks of food. A user can also qualify for further programs such as cleaning programs and the handling of the cleaning chemistry or the assessment of the selection of the correct cleaning program.

By means of the characteristic variable assigned to a user, a user can thus be individually presented with information relating to the execution of the respectively selected program individually as a function of his qualification for the execution of all programs activated for him.

Also, user-adapted pointers, such as "Watchdog" or "Danger", can be displayed on an output device of the cooking appliance.

A change in the characteristic size of a user, that is to say a detectable change in the qualification of the user, first assumes that a user is unambiguous by entering a password, by means of a chip or magnetic card assigned to him, by means of biometric data and / or the language identified on a cooking appliance. After completion of a program can also be provided that a master user by means of an automatic request after the end of the program makes an assessment of the implementation of the program. It is preferred that the cooking appliance is locked after completion of the program performed until the master user has identified himself on the cooking appliance and in particular assigns a value from a predetermined range of scores for the performance of the user. Afterwards, the cooking appliance is available again for further programs.

It may also be provided that a change in the characteristic size of the user takes place after a certain number of working hours, days and / or weeks, and not directly after completion of a program. At the same time, it should be possible to form user groups and to evaluate them. This is particularly advantageous when repeating processes are carried out with a total result of several employees in the team, for example in the context of a "store-opening".

It is also preferred that a change in the characteristic size of a user takes place as a function of the number of programs that he has successfully carried out and that can be improved, taking into account only programs that have been carried out from beginning to end. Accordingly, the number of cooked food items can be used to influence the characteristic size as it were, and it can also be specified that a change of said characteristic size only occurs when each item to be cooked has been cooked in each batch quantity for a certain minimum number of passes.

Furthermore, it should be possible for a master user to be able to directly change the characteristic size of a user for a program and / or all programs, for example if the master user is certain that the user has the appropriate qualification.

Basically, in addition to an increase in the characteristic size of a user, for example by increasing a score, with good performance also a downgrading of the characteristic size, ie a reduction in the score, with insufficient or poor performance.

In addition to the evaluation of the performance of a user by a master user, a rating can also be based on an error rate, which is queried for example by a cash register. For example, if the difference between sold and produced goods is too large, this difference may have been caused by misuse of the user as the program and the load may not match. This occurs, for example, when a program for 3 levels of insertion is executed, but a load with 5 levels of a food item has been done. Also, a poor baking result may be present if the goods were too much or too little thawed or cooked, so that work instructions were not sufficiently followed in the implementation of the selected program and the cooking result is not accepted by the customer. Also, decreasing sales of food cooked by a particular user can be used as a reference compared to other users. In addition to the assessment It is thus possible for the master user to consider scrap and lack of customer acceptance for determining the characteristic size of a user.

Furthermore, it is possible to take into account any other parameters about the characteristic size of a user, such as an operating speed or the like, so that the listed parameters that can be taken into account in the characteristic size, should not be construed as limiting.

Further features and advantages of the invention will become apparent from the following description in which preferred embodiments of a method according to the invention are illustrated by way of example with reference to drawings. The show FIGS. 1 to 17 Operating menu displays on a display device of a cooking appliance in an exemplary course of a method according to the invention.

In the following, two examples of the display of information for guiding a user of a cooking appliance, not shown, which is, for example, a cooking appliance sold under the trade name SelfCooking Center® with suitable software and hardware for baking an insert of deep-frozen "minibaguette "described. This is on the one hand by a user with a high characteristic qualification size, representative of an experienced and qualified user, and on the other by a user with a low characteristic size, representative of a user with a low level of qualification, who has only a basic training of the cooking appliance , went out.

After a user has switched on a cooking appliance, he must identify himself to the cooking appliance, for example via a code card, a code entry or a biometric recognition. A display device of the cooking appliance adapts according to the qualification of the user, that is to say in dependence on the qualification variable recognized via the identification, in order to display more or less information for guiding or to enable or disable specific programs and functions.

Basically, for a new user, a user with a low characteristic qualification size is representative of a low level of training. On a display device of the cooking appliance then appears first a request, such as "What baked goods do you want to bake?". A graphic representation of two baked goods is in FIG. 1 on the display or output device 1 of the cooking appliance, which is executed in the form of a touch screen, namely on two selection fields played. These selection fields 3 allow the selection of only two baked goods 5, 7. The user can choose between bread 5 and mini baguette 7. Alternatively, it is possible for a more comprehensive list of items to be cooked or programs to be executed to be displayed, in which case the programs which have been enabled for execution by the user are optically marked (not shown). Such a marking can take place via visual highlighting, for example a colored background, a colored border or the like. Of course, the type of optical identification is arbitrary. It can also be provided that the baked good is displayed in the frozen and / or fresh state (not shown). The image can be done in the form of a pictogram, a photo or the like.

A selection of a desired program can be made via the display device 1 and / or via at least one selection element 9, for example in the form of a rotary knob. It is intended to make the selection as in FIG. 2 illustrated, visually emphasized. The type of optical highlighting is arbitrary, such as a blink, a change in color or the like. In FIG. 2 it is shown that the user has made the selection Mini Baguette 7 '.

After selecting a backgound or program, it is possible for a user, as in FIG. 3 shown to represent a graphical representation 11 of the selected back-well or program. In FIG. 3 are shown in the representation 11, the selected mini-baguettes in two states, namely in a state 13 before baking, for example. In the frozen state, and in a baked state 15, on the display device 1. The user is on a Display element 17 also displays the question of whether he has selected the program selected, in this case the baking of mini-baguettes, want to perform, so a baking of frozen mini-baguettes. In this case, the user can confirm the selection by means of a further selection element 19, for example by pressing a confirmation key 21, or by means of a rejection key 23 to the original menu level, which in FIG. 1 is shown, ie the selection of programs, return.

If the user confirms the selection, it is displayed on the display device 1, as in FIG. 4 shown a work instruction in boxes 25 to 29 for the preparation of mini baguettes. In a first field 25, the program is displayed, in a second field, it is pointed out that blanks of the mini-baguettes must not be added directly from the freezer in the cooking appliance, and in a third field 29 is informed that the blanks only after instruction in grid baskets against and then the cooking appliance to be preheated. By means of selection keys 33, 35 on a display element 31, the user can then decide whether he wants to get the previous step displayed again (selection element 33) or to continue with the instructions for carrying out the selected program (selection element 35).

In FIG. 5 the display device 1 is shown when the user has pressed the selection button 35, 35 ', so that this in turn is highlighted visually to signal the user the choice made.

FIG. 6 shows the display on the display device 1 of the cooking appliance in the event that the user, the selection element 35, 35 'from the FIGS. 4 and 5 has pressed. Accordingly, the user then further work instructions in fields 25 ', 37, 39 are displayed, namely in the first field 25' the program confirmation, in a second field 37 is a textual representation and in a third field 39 is a visual representation of the occupancy and Alignment of the mini-baguettes to be cooked. If a user is familiar with the activity to be performed, he can by pressing the selection button 35, in the in FIG. 7 change shown further menu level, in turn, the selection button 35 'highlighted in order to move to the next step, the in FIG. 8 is shown. Otherwise, he can return to the previous menu level via the selection key 33.

In FIG. 8 are visualized on the display device 1 in display fields 41, 43, 45 by means of selection fields 49, 51, 53, 53 ', 53', available Einschubbenen the cooking appliance and other information FIG. 8 maximum two slots 49, 51 for mini baguettes available. Further insertion levels 53, 53 ', 53 "are locked for an occupancy, however.

In FIG. 9 is illustrated by an optical highlighting of the selection field 49 'that the user wants to prepare a slot mini-baguette.

After the user selects FIG. 9 This is indicated to him by highlighting the selection box 49 '. In addition, it is on the display device 1 according to FIG. 10 on a display element 60, the request is displayed whether the blanks of the mini-baguettes have been placed on a baking tray. The user can confirm this in a selection field 55 either by means of a selection confirmation key 57 or by means of a selection rejection key 59.

A confirmation by the user that the mini-baguettes are on a baking tray will be in FIG. 11 by highlighting the selection confirmation key 59 '.

FIG. 12 shows the menu level after selecting the selection confirmation key 59 '. Accordingly, the user is then confirmed on the display device 1 via a first display element 61, the selection made Mini-baguette and a second display element 63, the number of selected slots in a display element 63. Furthermore, it is communicated to him via a third display element 56 that the cooking appliance preheats now. Of course, further information can also be displayed, for example in a further display element 67.

Alternatively, it can also be provided that a more comprehensive display of a text for guidance is displayed, for example as follows:
"Mini-baguettes must be frozen in the cooking appliance, please use the" perforated baking tray "accessory and place the mini-baguette on the baking tray according to the instructions.Please start the preheating program first, and only then pick up the product from the freezer and put it on the baking sheet. Do you want to start the program now? ".

Of course, it is also provided to output all supporting information additionally or exclusively by means of a voice output.

If the cooking device has completed the preheating, the user is signaled by means of a display element 69 that a loading of the cooking appliance is to be made, see FIG. 13 , It is also provided that the user, as in FIG. 14 a plug-in assignment is proposed, namely by means of an information display element 71 and a further display element 73, through which the corresponding insertion level from here five possible insertion levels, for example. The third insertion level is recommended by optical highlighting. Furthermore, the user can be indicated in a display element 75 that after loading the door of the cooking appliance, not shown, should be closed.

After the loading or loading of the cooking appliance with the selected mini-baguettes has taken place, the user, as in FIG. 15 shown in display elements 77, 79 a Restgarzeit displayed, wherein shortly before the end of the cooking time, as in FIG. 16 represented, the user is prompted by means of a display element 81 to prepare a basket, a baking cart, gloves and other accessories required. It can also be provided that the user is requested to confirm the provision of the accessory (not shown).

After the cooking time has elapsed, the user is informed by means of a display element 83, as in FIG FIG. 17 shown, informed about the expiry of the cooking time. In this case, the user can also be displayed more information, for example, a warning of the steam discharge after cooking by opening the door in a display element 85. At the conclusion of Garprogramm remains in a display element 87, the request to inform a master user, for example, the store manager, so that he can perform a rating of the user.

An alternative of mini-baguette cooking based on a user with a high characteristic skill size will now be described. The experienced user identifies to the cooking appliance according to a user with a low characteristic skill size. After successful identification, however, the experienced user immediately has access to all the items to be cooked in all quantities. If the experienced user now also cook a rack level mini-baguettes, this selects on the display now adapted to its characteristic qualification size display directly from a slot mini-baguettes, prepares without further instructions before to be cooked sheet and feeds the oven after the loading request in connection the preheating of the cooking appliance. No work instructions, help texts or other information for guiding the user appear. After Garende, the experienced user removes the mini-baguettes and optionally completes the cooking program independently.

Users with an intermediate qualification between an unskilled and an experienced baker will receive work instructions, help texts and the like adapted to their respective qualifications. It should also be noted that the number of selectable food items, cooking programs as well as load quantities increases with increasing qualification.

The features set forth in the foregoing description, in the figures and claims may be essential to the invention in its various embodiments both individually and in any combination.

In FIG. 9 is illustrated by an optical highlighting of the selection field 49 'that the user wants to prepare a slot mini-baguette.

After the user selects FIG. 9 This is indicated to him by highlighting the selection box 49 '. In addition, it is on the display device 1 according to FIG. 10 on a display element 60, the request is displayed whether the blanks of the mini-baguettes have been placed on a baking tray. The user can confirm this in a selection field 55 either by means of a selection confirmation key 57 or by means of a selection rejection key 59.

A confirmation by the user that the mini-baguettes are on a baking tray will be in FIG. 11 by highlighting the selection confirmation key 59 '.

FIG. 12 shows the menu level after selecting the selection confirmation key 59 '. Accordingly, the user is then confirmed on the display device 1 via a first display element 61, the selection made Mini-baguette and a second display element 63, the number of selected slots in a display element 63. Furthermore, it is communicated to him via a third display element 56 that the cooking appliance preheats now. Of course, further information can also be displayed, for example in a further display element 67.

Alternatively, it can also be provided that a more comprehensive display of a text for guidance is displayed, for example as follows:
"Mini-baguettes must be frozen in the cooking appliance, please use the" perforated baking tray "accessory and place the mini-baguette on the baking tray according to the instructions.Please start the preheating program first, and only then pick up the product from the freezer and put it on the baking sheet. Do you want to start the program now? ".

Of course, it is also provided to output all supporting information additionally or exclusively by means of a voice output.

If the cooking device has completed the preheating, the user is signaled by means of a display element 69 that a loading of the cooking appliance is to be made, see FIG. 13 , It is also provided that the user, as in FIG. 14 a plug-in assignment is proposed, namely by means of an information display element 71 and a further display element 73, through which the corresponding insertion level from here five possible insertion levels, for example. The third insertion level is recommended by optical highlighting. Furthermore, the user can be indicated in a display element 75 that after loading the door of the cooking appliance, not shown, should be closed.

After the loading or loading of the cooking appliance with the selected mini-baguettes has taken place, the user, as in FIG. 15 shown in display elements 77, 79 a Restgarzeit displayed, wherein shortly before the end of the cooking time, as in FIG. 16 represented, the user is prompted by means of a display element 81 to prepare a basket, a baking cart, gloves and other accessories required. It can also be provided that the user is requested to confirm the provision of the accessory (not shown).

After the cooking time has elapsed, the user is informed by means of a display element 83, as in FIG FIG. 17 shown, informed about the expiry of the cooking time. In this case, the user can also be displayed more information, such as a warning of the steam discharge after cooking by opening the door in a display element 85. At the end of the cooking program remains in a display element 87, the request, a master user, for example, the store manager to inform so that this can perform a rating of the user.

An alternative of mini-baguette cooking based on a user with a high characteristic skill size will now be described. The experienced User identifies to the cooking appliance according to a user with a low characteristic skill size. After successful identification, however, the experienced user immediately has access to all the items to be cooked in all quantities. If the experienced user now also cook a rack level mini-baguettes, this selects on the display now adapted to its characteristic qualification size display directly from a slot mini-baguettes, prepares without further instructions before to be cooked sheet and feeds the oven after the loading request in connection the preheating of the cooking appliance. No work instructions, help texts or other information for guiding the user appear. After Garende, the experienced user removes the mini-baguettes and optionally completes the cooking program independently.

Users with an intermediate qualification between an unskilled and an experienced baker will receive work instructions, help texts and the like adapted to their respective qualifications. It should also be noted that the number of selectable food items, cooking programs as well as load quantities increases with increasing qualification.

The features set forth in the foregoing description, in the figures and the claims, both individually and in any combination, may be material to the invention in its various embodiments, the scope of which is defined by claims 1-4. <B><u> REFERENCE LIST </ u></b> 1 display 3 selection box 5 Baking type bread 7, 7 ' Bakery type mini baguette 9 selector 11 Graphic representation of mini baguettes 13 Illustration of frozen mini baguettes 15 Illustration of baked mini baguettes 17 display element 19 selector 21 Selection confirmation key 23 Selection rejection button 25, 25 ', 27, 29 Work Instruction field 31 display element 33, 35, 35 ' selection key 37, 39 Work Instruction field 37, 39, 41, 43, 45, 47 display 49, 49'51, 53, 53 ', 53 ", 55 selection box 57.57 ' Selection confirmation key 59 Selection rejection button 61, 63, 65, 67, 69, 71, 73, 75, 77, 79, 81, 83, 85, 87 display element

Claims (4)

1. A method for guiding, instructing and teaching users of a cooking device during the operation of the cooking device which comprises at least one input device, at least one output device, at least one detection device and at least one device for performing a plurality of cooking programs, having the following steps of:

   i) identifying a user by means of the detection device of the cooking device,

   ii) determining at least one characteristic qualification variable of the identified user by means of a storage device, wherein the characteristic qualification variable for each user is determined by at least one parameter which represents the qualification for performing at least one determined cooking program, and the characteristic qualification variable for each user can be modified as a function of at least one first and second threshold of the parameter, and

   iii) outputting at least one piece of information regarding at least one fixed cooking program of the cooking device in the form of a piece of information regarding goods to be cooked as a function of the characteristic qualification variable by means of the output device, wherein information is output on a display device of the output device and/or by acoustic signals by means of a loudspeaker of the output device, in that

   • when the first threshold is exceeded by the parameter, the output information regarding goods to be cooked is reduced, and

   • when the second threshold is fallen short of by the parameter, the output information regarding goods to be cooked is expanded.
2. The method according to Claim 1, characterized by
   modifying of the parameter by a master user by means of the input device or a further input device which is operatively connected to the cooking device,
   wherein
   the parameter is preferably determined by means of

   a) the number as well as the type of cooking programs performed,

   b) the number and type of cooked goods,

   c) a period of time for which the cooking device is used,

   d) a number of completed training courses and/or advanced or further training courses,

   e) holiday times, times absent and/or absences caused by illness and/or

   f) an inventory control system which particularly takes into account consumption of resources, written-off products and/or sales figures.
3. The method according to Claim 1 or 2, characterized in that the parameter is modified following the conclusion of a cooking program performed by the user.
4. The method according to any one of the preceding claims, characterized in that at least two users are combined into one group, preferably by a master user, wherein
   each characteristic qualification variable of each user of the group is modified jointly.

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