EP2590473A1 - Cooking device - Google Patents

Abstract

The device has heating unit, a control unit and sensor unit. The control unit is provided for detecting the imminent simmering state of food to be cooked by the heating unit, based on the time profile of a signal measured by the sensor unit. An acceleration sensor is provided in the sensor unit. A position determination of heated cooking material is performed based on corresponding signal strength of the signals. An independent claim is included for cooking method using cooking device.

Description

The invention is based on a cooking device device according to the preamble of claim 1

From the DE 196 38 355 A1 a cooking device device designed as a hob device is known which comprises a heating unit, a control unit and a sensor unit. The sensor unit has a microphone arranged on an underside of a hob plate. The control unit is provided to determine an instantaneous state of cooking of a food by means of a vibration signal measured by the microphone.

The object of the invention is in particular to provide a generic Gargerätevorrichtung with increased ease of use. The object is achieved by the features of claim 1 and the method claim 9, while advantageous embodiments and refinements of the invention can be taken from the dependent claims.

The invention is based on a cooking device device with at least one heating unit, a control unit and at least one sensor unit.

It is proposed that the control unit is provided to detect an imminent state of a cooking product heated by the heating unit from a time profile of a signal measured by the sensor unit. By "provided" is intended to be understood in particular specifically designed and / or equipped and / or programmed. A "heating unit" is to be understood in particular as a unit which is intended to convert electrical energy into heat. In particular, the heating unit comprises a resistance heater and / or a radiant heater and / or preferably an induction heater, which is intended to electrical To convert energy indirectly via induced eddy currents into heat. In this context, a "control unit" is to be understood as meaning, in particular, an electronic unit which is provided to control and / or regulate at least the heating unit. Preferably, the control unit comprises a computing unit and, in particular in addition to the computing unit, a memory unit with a control and / or regulating program stored therein. A "sensor unit" is to be understood in particular as a sensor that is intended to quantitatively detect certain physical and / or chemical properties, in particular as a measured variable. The sensor unit preferably comprises at least one vibration sensor, in particular a microphone and / or particularly preferably an acceleration sensor. The cooking device device preferably comprises a hob plate, wherein the sensor units are provided to detect vibrations of the hob plate caused by a state of cooking of the cooking product. In particular, these vibrations during at least one heating operation in a bottom of a cooking vessel caused by a blistering in the food or in a liquid containing the food and are transferred in particular from the bottom of the cooking vessel on the hob plate. An "acceleration sensor" should in particular be understood to mean a sensor which is intended to measure an acceleration, in particular by determining an inertial force acting on a test mass. The acceleration sensor may be any acceleration sensor which appears expedient to a person skilled in the art, in particular a piezoelectric acceleration sensor. Preferably, however, the acceleration sensor is a miniaturized acceleration sensor, which is designed in particular as a micro-electro-mechanical system (MEMS). Furthermore, the sensor unit preferably comprises an amplifier unit for amplifying the measured variable. The signal measured by the sensor unit is preferably an in particular averaged oscillation signal, preferably a sound pressure and / or a sound pressure level and / or an acceleration, in particular a maximum acceleration. In this context, an "upcoming state of cooking" should be understood as meaning, in particular, a state of cooking which, in terms of time, will in particular directly follow a currently prevailing state of doneness. The control unit is thus intended to make a prediction of a cooking state to be expected in the future, in particular in the immediate future, and to prevent this in particular, if appropriate.

Such an embodiment can advantageously increase operating convenience. In particular, a more precise control of the heating unit can be carried out, in particular in the context of automatically running cooking programs. Furthermore, overcooking of the food can be avoided when used in a hob, whereby a cleaning requirement of the hob can be advantageously reduced. Furthermore, unsafe operating conditions, in particular by empty cooking vessels, can be largely avoided.

It is also proposed that the control unit is provided to detect an impending poaching of the food by means of an at least substantial increase of the signal. In this context, an "at least significant increase" of the signal should be understood as meaning, in particular, an increase in at least one averaging of the signal. An "averaging of the signal" should be understood here and below to mean, in particular, a discontinuous mathematical function which as function values averaging the signal over time intervals having a length of at least 0.5 s, in particular of at least 1 s, preferably of at least 2 s and in particular of at most 10 s and preferably of not more than 5 s, and as argument values each have points in time within the time intervals, in particular at the beginning or in the middle or at the end of the time interval. A "poaching" is to be understood in particular a state of cooking, in which the food to be cooked in a hot liquid, especially in an aqueous liquid and preferably in water, is cooked, wherein a temperature of the liquid is below a boiling temperature of the liquid. In particular, when poaching is a temperature of at least 70 ° C, preferably of at least 75 ° C and more preferably of at least 80 ° C and in particular of at most 85 ° C and preferably at most 80 ° C. An "aqueous liquid" is to be understood in particular as meaning a liquid whose mass is at least 60%, in particular at least 70%, preferably at least 80% and particularly advantageously at least 90% water molecules. As a result, an ease of use can be advantageously increased.

Advantageously, the control unit is provided to detect an imminent simmering of the food by means of an at least significant local maximum of the signal. An "at least significant local maximum" of the signal is to be understood in particular to mean a local maximum of at least one averaging of the signal. A "local maximum" is to be understood in particular as meaning a structure of a mathematical function, in particular the temporal course of the signal and in particular the averaging of the signal, which increases for argument values, in particular times, below an argument value interval, in particular a time interval, and for argument values, particular times, above the argument value interval, in particular the time interval drops. Preferably, at least one function value of the local maximum is greater than all the function values in an argument value interval comprising the local maximum. Preferably, the local maximum is a global maximum, so that at least one function value of the local maximum is at least as large as all other function values of the mathematical function. A "simmering" is to be understood, in particular, as a state of cooking in which the food to be cooked is cooked in a hot liquid, in particular in an aqueous liquid and preferably in water, at a temperature just below a boiling temperature of the liquid. Preferably, when simmering, a temperature is between 88 ° C and 94 ° C, and more preferably between 90 ° C and 92 ° C. As a result, ease of use can be further increased. Furthermore, a cooking result can be improved, in particular if the control unit is provided to perform a poaching of the food. In this case, the control unit may cause a reduction in heating power of the heating unit to counteract a transition from poaching to simmering.

In a preferred embodiment of the invention it is proposed that the control unit is provided to detect an imminent cooking of the food by means of an at least significant flattening of the signal after an at least significant drop in the signal. A "flattening" should in particular be understood as meaning a preferably gradual reduction of a drop rate of a mathematical function towards an at least substantially constant value of the mathematical function. An "at least largely constant value" should in this context be understood in particular to mean a value which deviates from a reference value by no more than 5%, in particular not more than 2%, and preferably no more than 1%, and is particularly advantageously identical to the reference value. An "at least substantial flattening" of the signal is intended in particular to mean a flattening of at least one averaging of the signal. In this context, an "at least substantial decrease" of the signal is to be understood as meaning, in particular, a drop in at least one averaging of the signal. Preferably, the at least substantial drop is part of the at least significant local maximum of the signal. An at least significant flattening of the signal "after" an at least significant drop of the signal is intended in particular to be understood as an at least substantial flattening of the signal which directly follows an at least significant drop of the signal in time. A "cooking" is to be understood, in particular, as a state of cooking in which the food to be cooked is cooked in a boiling liquid, in particular in an aqueous liquid and preferably in water, with a temperature corresponding to a boiling temperature of the liquid. Preferably, when cooking at normal pressure, a temperature between 98 ° C and 102 ° C, and preferably from about 100 ° C before. As a result, ease of use can be increased further advantageous. Furthermore, a cooking result can be improved, in particular if the control unit is provided to perform a simmering of the food. In this case, the control unit may cause a reduction in heating power of the heating unit to counteract a transition from simmering to cooking.

In a particularly preferred embodiment of the invention it is proposed that the control unit is provided to detect an impending overcooking of the food by means of an at least significant drop in the signal to a plateau of the signal. Preferably, the at least significant fall of the signal is an abrupt drop in the signal. In this context, a "plateau of the signal" is to be understood as meaning, in particular, a structure of a mathematical function, in particular the temporal profile of the signal and in particular the averaging of the signal, which has an at least largely constant function value, in particular an at least substantially constant value of the averaging of the signal Signal, in a certain argument value interval, in particular a time interval has. An "at least largely constant function value" should in this context be understood in particular to be a value that deviates from a reference value by no more than 5%, in particular not more than 2%, and preferably no more than 1%, and is particularly advantageously identical to the reference value. An at least substantial decrease of the signal "to" a plateau of the signal is to be understood in particular to mean an at least substantial drop in the signal, which immediately follows the plateau of the signal in time. A "overcooking" should be understood in particular a state of cooking, in which excessive foaming in a liquid, in particular an aqueous liquid, the food or in a liquid, in particular an aqueous liquid in which the food is cooked, occurs, wherein the foam leads to an overflow of the liquid from a cooking vessel. In particular, overcooking occurs more frequently in liquids with a relatively high proportion of protein and / or starch, in particular in milk or the cooking water of potatoes, noodles, rice and legumes. As a result, ease of use can be increased particularly advantageous. Furthermore, a cleaning requirement can be advantageously reduced, since overcooking of the food can be avoided, in particular if the control unit is provided to switch off the heating unit in the event of an imminent overcooking of the food. Furthermore, unsafe operating conditions, In particular, by a cooking vessel, emptied, avoided.

If the sensor unit comprises at least one acceleration sensor, a particularly reliable signal measurement can be achieved. Preferably, the acceleration sensor is arranged directly on a hob plate and advantageously attached to this, in particular cohesively. As a result, an upgrade of existing cooking appliances can advantageously be carried out simply. Further, a reliability of detecting a cooking over a use of a thermometer can be advantageously increased because an air pressure dependency is eliminated.

Advantageously, the cooking appliance device comprises at least one further heating unit and at least one further sensor unit. The at least one further sensor unit is preferably identical to the sensor unit. Preferably, the at least one further heating unit is of the same type as the heating unit. As a result, an ease of use can be advantageously increased.

In a further embodiment of the invention, it is proposed that the control unit be provided to determine the position of a cooking product heated by one of the heating units from a respective signal strength of the signals of the sensor units. By the fact that the control unit is intended to "determine a position of a heated by one of the heating units Garguts from a respective signal strength of the sensor units", should be understood in particular that the control unit in at least one operating state by comparing the signal strengths of the signals, in particular the averaging of the signals of different sensor units determined at the same times, by which heating unit a certain food to be heated. In particular, the control unit is provided, in at least one operating state in which a first heating unit heats a first food item and a second heating unit heats a second item to be cooked, the respective state of the cooking and in particular the respective particularly imminent one Detecting the cooking state of the first and second food by comparing the respective signal strengths of the signals, in particular the averaging of the signals, the sensor units. In this way, with a simultaneous operation of a plurality of heating units, a reliable detection of a particular upcoming cooking state of a particular item to be cooked can be achieved.

Furthermore, a method is proposed with a cooking device device with a heating unit, a control unit and a sensor unit, in which an impending state of a cooking product heated by the heating unit is detected from a time profile of a signal measured by the sensor unit.

Furthermore, a cooking appliance, in particular a hob, proposed with a cooking device according to the invention-βen. Preferably, the hob is designed as an induction hob, which can react quickly to a change in heating power, whereby the advantages of the invention are particularly advantageous to bear.

Further advantages emerge from the following description of the drawing. In the drawing, an embodiment of the invention is shown. The drawing, the description and the claims contain numerous features in combination. The person skilled in the art will expediently also consider the features individually and combine them into meaningful further combinations.

Fig. 1

ein als Kochfeld ausgebildetes Gargerät mit einer erfindungsgemäßen Gargerätevorrichtung mit drei Sensoreinheiten und einem zu beheizenden Gargefäß in einer Draufsicht,

Fig. 2

das Gargerät in einer nicht maßstabsgetreuen Schnittdarstellung entlang einer Linie II-II in Fig. 1,

Fig. 3a

ein Schaubild mit beispielhaften zeitlichen Verläufen von mit den Sensoreinheiten gemessenen Signalen und mit beispielhaften zeitlichen Verläufen einer Bodentemperatur eines Gargefä-βes sowie einer Garguttemperatur,

Fig. 3b

ein Schaubild mit beispielhaften Mittelungen der mit den Sensoreinheiten gemessenen Signale und

Fig. 4

das Kochfeld mit zwei zu beheizenden Gargefäßen in einer Draufsicht.

Show it:

Fig. 1

a cooking appliance designed as a hob with a cooking appliance device according to the invention with three sensor units and a cooking vessel to be heated in a plan view,

Fig. 2

the cooking appliance in a not to scale sectional view along a line II-II in Fig. 1 .

Fig. 3a

a diagram with exemplary temporal courses of signals measured with the sensor units and with exemplary time profiles of a bottom temperature of a cooking vessel and a cooking temperature,

Fig. 3b

a diagram with exemplary averaging the signals measured by the sensor units and

Fig. 4

the hob with two to be heated cooking vessels in a plan view.

FIG. 1 shows a trained as a hob 34 cooking appliance. The hob 34 comprises a cooking appliance device according to the invention with a hob plate 36. The hob plate 36 consists of a glass ceramic. On the hob plate 36 heating zones 38, 40, 42, 44 are visualized by means of a marker 45 in a known manner. The hob plate 36 is arranged horizontally in a ready state of the hob 34 and provided for setting up a cooking vessel 46 on a top 49 of the hob plate 36. The cooking appliance device comprises four heating units 10, 22, 24, 26 designed as inductor coils. The heating unit 10 is arranged below the heating zone 38 in a ready-to-operate state. The heating unit 22 is disposed in an operative state below the heating zone 40. The heating unit 24 is disposed in an operative state below the heating zone 42. The heating unit 26 is disposed in an operative state below the heating zone 44. The cooking device device further comprises a control unit 12 and three sensor units 14, 28, 30. Units which are arranged in an operative state below the hob plate 36 are in Fig. 1 dashed lines.

FIG. 2 shows the cooking appliance in a not to scale sectional view along a line II-II in Fig. 1 , The sensor units 14, 28, 30 are arranged directly on one of the upper side 49 opposite underside 50 of the hob plate 36. The sensor units 14, 28, 30 are glued to the underside 50 of the hob plate 36. Furthermore, the heating units 10, 22, 24, 26 are likewise arranged directly on the underside 50 of the hob plate 36. The Heating units 10, 22, 24, 26 are pressed in a known manner by a spring force against the underside 50 of the hob plate 36. The sensor units 14, 28, 30 are constructed identically. The sensor units 14, 28, 30 each have an acceleration sensor 18. The sensor units 14, 28, 30 are arranged on different edge regions of the hob plate 36.

Without limiting the generality, it is assumed that the cooking vessel 46 is placed on the heating zone 38 and heated by the heating unit 10. The cooking vessel 46 contains a food 16 which is cooked in an aqueous liquid, for example water, salt water, broth or milk. For the sake of simplicity, the term "food to be cooked 16" will be used in the following for the food 16 and the aqueous liquid. Depending on a cooking state of the food 16, the cooktop plate 36 is set in a characteristic vibration. In an operating state, the sensor unit 14 detects a maximum acceleration a ₁ caused by the oscillation of the hob plate 36. The sensor unit 28 detects in an operating condition a maximum acceleration a ₂ caused by the vibration of the cooktop panel 36. In an operating state, the sensor unit 30 detects a maximum acceleration a ₃ caused by the vibration of the hob plate 36. The control unit 12 is provided to monitor an imminent state of the cooking product heated by the heating unit 10 from a time profile of the signals a ₁ (t), a ₂ (t), a ₃ (t) measured by the sensor units 14, 28, 30 16 to recognize.

FIG. 3a shows an exemplary graph with the signals a ₁ (t), a ₂ (t), a ₃ (t), a bottom temperature curve T _B (t) and a Garguttemperaturkurve T _G (t). On a vertical axis, the accelerations a ₁ , a ₂ , a ₃ and a bottom temperature T _{B of} a bottom of the cooking vessel 46 and a cooking temperature T _{G of} the food 16 are applied. The food 16 is heated in the present example, starting from an ambient temperature continuously through the heating unit 10. The food to be cooked 16 passes through different cooking states whose transitions on the horizontal axis by four times t ₁ , t ₂ , t ₃ , t _{4 are} marked. At the Time t ₁ begins after warming up a poaching of the food 16. From the time t ₁ occur first bubbles in the food 16, which leads to an increase 52 of the accelerations a ₁ , a ₂ , a ₃ . The occurring accelerations a ₁ , a ₂ , a ₃ depend on the temperature of the cooking product T _G. At time t ₂ , the poaching of the food 16 is converted into simmering. The time t ₂ is characterized by maxima â ₁ , â ₂ , â _{3 of} the accelerations a ₁ , a ₂ , a ₃ . At time t ₃ , the simmering of the food 16 is in a cooking of the food 16 over. At time t ₄ , cooking of the food 16 is overcooked. The accelerations a ₁ , a ₂ , a ₃ measured by the sensor units 14, 28, 30 are largely constant before the time t ₁ . Between the times t ₂ and t ₃ , the accelerations a ₁ , a ₂ , a ₃ largely decrease. Between the times t ₃ and t ₄ , the accelerations a ₁ , a ₂ , a _{3 are} largely constant, but in particular greater than before the time t ₁ . From time t ₄ , the measured accelerations a ₁ , a ₂ , a ₃ decrease sharply. The soil temperature T _B and the temperature of the cooking product T _G rise to a maximum value until the time t _3, respectively, and then remain at the respective maximum value.

Since the measured signals a ₁ (t), a ₂ (t), a ₃ (t) as in Fig. 3a are usually subject to statistical fluctuations, the control unit 12 in an operating state before a time averaging. During a time interval with a length of 1 s, an average value A ₁ , A ₂ , A _{3 of} all accelerations a ₁ , a ₂ , a ₃ measured in the time interval is formed for each sensor unit 14, 28, 30. These mean values A ₁ , A ₂ , A ₃ are assigned a time t, which corresponds to a middle of the time interval. It results in the Fig. 3b shown averages A ₁ (t), A ₂ (t), A ₃ (t), which are mathematically discontinuous functions. For analysis, the control unit 12 draws the averages A ₁ (t), A ₂ (t), A ₃ (t). Thus, the control unit 12 is provided to detect an impending poaching of the food 16 by means of a rise 52 of the averages A ₁ (t), A ₂ (t), A ₃ (t). Furthermore, the control unit 12 is provided to detect imminent simmering of the food item 16 on the basis of local maxima a ₁ , â ₂ , â _{3 of} the averages A ₁ (t), A ₂ (t), A ₃ (t). Furthermore, the control unit 12 is provided for an imminent cooking of the cooking product 16 on the basis of a flat 54 of the Averages A ₁ (t), A ₂ (t), A ₃ (t) can be seen after a fall 56 of the averages A ₁ (t), A ₂ (t), A ₃ (t). Finally, the control unit 12 is provided, an imminent overcooking of the food 16 based on an abrupt drop 58 of the averages A ₁ (t), A ₂ (t), A ₃ (t) to a plateau 60 of the averages A ₁ (t), A ₂ (t), A ₃ (t) to recognize. It goes without saying that the control unit 12 is provided to take into account a manual change, in particular a reduction, of a heating power of the heating unit 10 by an operator, because such a change may result in a change in the accelerations a ₁ , a ₂ , a ₃ come. The control unit 12 is therefore provided to allow a power consumption of the heating unit 10 to be included in an analysis of the cooking state of the food item 16 at any time t. Furthermore, the control unit 12 is provided to take into account a history of the accelerations a ₁ , a ₂ , a ₃ in the analysis of the cooking state of the food 16, because a detection of the cooking state of the food 16 can be further improved.

As based on Fig. 1 . 3a and 3b As can be seen, an amount of the measured acceleration a ₁ , a ₂ , a ₃ at a time t depends on a distance of the sensor unit 14, 28, 30 from the active heating unit 10. The sensor unit 30 with the shortest distance to the heating unit 10 has at each time t a higher average value A ₃ than the other two sensor units 14, 28 at the same time t. The sensor unit 28 with the greatest distance to the heating unit 10 has at each time t a smaller mean value A ₂ than the other two sensor units 14, 30 at the same time t. The sensor unit 14 with the average distance to the heating unit 10 has at each time t an average value A ₁ , which lies between the average values A ₂ , A _{3 of} the other two sensor units 28, 30 at the same time t. The control unit 12 is intended to take this into account with a simultaneous heating of several cooking vessels 46, 48.

FIG. 4 shows the hob 34 for a case in which a further food to be cooked 32 is heated. Without limiting the generality, it is assumed that the cooking vessel 48 having the food item 32 is placed on the heating zone 40 and heated by the heating unit 22. The food to be cooked 32 should also be in an aqueous Be cooked liquid. The control unit 12 is now provided for from a respective signal strength of the signals a ₁ (t), a ₂ (t), a ₃ (t) of the sensor units 14, 28, 30 or from a value of the averages A ₁ (t) , A ₂ (t), A ₃ (t) to determine the position of a heated by one of the heating units 10, 22, 24, 26 Garguts 16, 32 make. For each food 16, 32 exist in Fig. 3a and 3b shown characteristic structures of the signals a ₁ (t), a ₂ (t), a ₃ (t) and the averages A ₁ (t), A ₂ (t), A ₃ (t). Since the structures due to the state of cooking of the items to be cooked 16, 32 in all signals a ₁ (t), a ₂ (t), a ₃ (t) and all averages A ₁ (t), A ₂ (t), A ₃ (t) are present, the control unit 12 can make a distinction as to which food item 16, 32 is currently in which state of cooking.

Advantages of an inventive embodiment of a Gargutvorrichtung are versatile. Thus, user guidance can advantageously be extended by an operator being able to be shown and / or acoustically conveyed a respective and, in particular, an imminent state of cooking of the items to be cooked 16, 32. Furthermore, a functionality of automatically running cooking programs can be increased particularly advantageously, since the control unit 12 further parameters are available for the state of the cooking state. In particular, it is possible to dispense with the use of additional external sensors for determining cooking status. Finally, overcooking can be avoided because the control unit 12 can timely interrupt and / or reduce energy supply to the respective heating units 10, 22 and preferably inform an operator by an acoustic signal.

In further embodiments, it is conceivable that a control unit is additionally provided for carrying out a frequency analysis of an oscillation induced by a state of cooking of a food, in order to advantageously increase functional reliability in the state of the cooking state. Thus, for example, it would be possible to discriminate an oscillation of the cooktop panel induced by a cooking utensil falling on a cooktop panel. Furthermore, an application of the idea according to the invention is also applicable to other cooking techniques, in particular Deep frying or frying, conceivable. Although other characteristic structures result in temporal courses of signals measured by sensor units, these characteristic structures can easily be determined by a person skilled in the art in corresponding test series. Furthermore, an application to cooking ovens would be conceivable if sensor units detect, for example, vibrations on baffles.

reference numeral

10

heating unit

12

control unit

14

sensor unit

16

be cooked

18

accelerometer

22

heating unit

24

heating unit

26

heating unit

28

sensor unit

30

sensor unit

32

be cooked

34

hob

36

Hotplate

38

heating zone

40

heating zone

42

heating zone

44

heating zone

45

mark

46

cooking pot

48

cooking pot

49

top

50

bottom

52

rise

54

flattening

56

waste

58

waste

60

plateau

a ₁

acceleration

a ₂

acceleration

a ₃

acceleration

a ₁

maximum

â. ₂

maximum

â. ₃

maximum

A ₁

Average

A ₂

Average

A ₃

Average

a ₁ (t)

signal

a ₂ (t)

signal

a ₃ (t)

signal

A ₁ (t)

averaging

A ₂ (t)

averaging

A ₃ (t)

averaging

t

Time

t ₁

time

t ₂

time

t ₃

time

t ₄

time

T _G

food temperature

T _G (t)

Garguttemperaturkurve

T _B

soil temperature

T _B (t)

Soil temperature curve

Claims (10)

Cooking appliance device with at least one heating unit (10), a control unit (12) and at least one sensor unit (14), characterized in that the control unit (12) is provided from a time course of a measured by the sensor unit (14) signal (a ₁ (t)) to detect an upcoming state of cooking of a heated by the heating unit (10) Garguts (16). Cooking device according to claim 1, characterized in that the control unit (12) is provided to detect an impending poaching of the food (16) based on an at least significant increase (52) of the signal (a ₁ (t)). Cooking device according to claim 1 or 2, characterized in that the control unit (12) is provided to detect an imminent simmering of the food (16) based on an at least significant local maximum (â ₁ ) of the signal (a ₁ (t)). Cooking device according to one of the preceding claims, characterized in that the control unit (12) is provided for an upcoming cooking of the food (16) based on an at least significant flattening (54) of the signal (a ₁ (t)) after an at least substantial drop (56) of the signal (a ₁ (t)). Cooking appliance device according to one of the preceding claims, characterized in that the control unit (12) is provided, an imminent overcooking of the food (16) based on an at least significant drop (58) of the signal (a ₁ (t)) to a plateau (60 ) of the signal (a ₁ (t)). Cooking appliance device according to one of the preceding claims, characterized in that the sensor unit (14) comprises at least one acceleration sensor (18). Cooking appliance device according to one of the preceding claims, characterized by at least one further heating unit (22, 24, 26) and at least one further sensor unit (28, 30). Cooking appliance device at least according to claim 7, characterized in that the control unit (12) is provided to determine from a respective signal strength of the signals (a ₁ (t), a ₂ (t), a ₃ (t)) of the sensor units (14, 28 , 30) to determine the position of a cooking product (16, 32) heated by one of the heating units (10, 22, 24, 26). Method with a cooking device device having at least one heating unit (10), a control unit (12) and at least one sensor unit (14), wherein an imminent state of cooking is obtained from a time profile of a signal (a ₁ (t)) measured by the sensor unit (14) a heated by the heating unit (10) Garguts (16) is detected. Cooking appliance, in particular hob (34), with a cooking appliance device according to one of claims 1 to 8.

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