EP3118527B1 - Method for cooking and flavouring of products to be cooked - Google Patents

Description

The present invention relates to a method for cooking and flavoring food using a cooking appliance with a steam generator.

In the prior art, it has become known to apply flavors, for example in the form of oils, to the food or the food during the preparation and cooking of foods in order to aromatize the food or the food accordingly. For example, with the DE 10 2013 108 992 A1 a method for cooking and flavoring of food in a cooking chamber of a cooking appliance and a corresponding cooking appliance has become known, wherein a heatable via a heater extraction container is provided. In the extraction vessel is dissolved in water dissolved extract. Subsequently, during cooking, the water and the extract dissolved therein are heated and evaporated. The flavored steam is directed into the oven. The known method works in itself.

The documents US 2014/373728 A1 . EP 2 606 776 A1 and DE 10 2014 114537 A1 reveal further methods for cooking and flavoring food.

It is therefore an object of the present invention to provide a method for cooking and flavoring of food to be provided, in which a lesser effort must be driven and which is optionally more flexible.

This object is achieved by a method according to the invention having the features of claim 1. Preferred developments are subject of the dependent claims. Further advantages and features of the present invention will become apparent from the general description and the description of the embodiments.

The inventive method is used for cooking and flavoring of food and is carried out using a flavoring unit containing at least one flavoring agent and a cooking appliance with a steam generator. In this case, steam can be introduced into the cooking chamber of the cooking appliance via at least one first steam inlet nozzle of the cooking appliance. The steam generated by the steam generator is passed from the first steam inlet nozzle directly into the aroma unit and receives in the aroma unit on flavoring agents and is then fed to the food.

The method according to the invention has many advantages. A significant advantage of the method according to the invention is that the steam generated by the steam generator is passed directly into the aroma unit. As a result, water without flavoring or flavoring extracts can be used on the steam generator. Pure steam is preferably generated, which is then introduced from the steam inlet nozzle directly into the aroma unit. In the aroma unit, the steam introduced absorbs flavoring agent and is then fed to the food as flavored steam. This means that the steam absorbs aroma only in the aroma unit. This reliably prevents contamination or aroma carryover. The steam generator and the supply lines themselves remain free of flavoring agents. As a result, a flavor carryover from one cooking process to the next cooking process can be reliably avoided, since the steam generator and the adjoining lines always generate or conduct only the pure steam.

Preferably, the flavoring agent is dissolved out of an aroma carrier by the vapor and / or entrained in the vapor. Cooking appliances, which at least also have a steam generator as a heating source, are particularly suitable for flavoring and cooking of food. The steam source generates a high velocity steam suitable for entrainment and / or release of flavoring agents from the aroma carriers. As a result, flavoring agent can be introduced into the cooking chamber in a simple manner and directed to the food to be cooked.

Preferably, the food is first heated to a minimum temperature. Preferably, it is not aromatized until after reaching the minimum temperature. This means that only after the food or the surface of the food has reached the minimum temperature, steam is passed through the first steam inlet nozzle in the flavor unit to aromatize the steam and to direct the flavored steam to the food.

It is advantageous if the food or its surface is first heated to a minimum temperature. It has been found that an aromatization of food is more effective when a minimum temperature is exceeded. The minimum temperature may depend on the existing boundary conditions and in particular be influenced by the food. Minimum temperatures of 15 ° C, 20 ° C, 30 ° C, 40 ° C or 50 ° C or even more are possible.

Flavored steam is particularly preferably introduced essentially only into the cooking chamber when the food has a surface temperature of less than 95 ° C. and in particular <90 ° C.

Particularly preferably, the food to be cooked is at least partially heated by a radiant heat source of the cooking appliance to the minimum temperature. Preferably, for example, in an oven as a cooking appliance initially heated with an upper heat radiator and / or a lower heat radiator, the food to reach the minimum temperature. It is also possible that a circulating air heater is used to heat the food to the minimum temperature.

It is possible and preferred for the radiant heater to be used for heating and / or cooking. For example, the cooking appliance can be designed as an oven and have an additional steam function. But it is also possible to use a steamer, which optionally has an additional radiant heater.

In preferred developments, the food to be cooked is at least partially heated by steam to the minimum temperature, which flows or is introduced directly or directly into the cooking chamber through a second steam inlet nozzle as particularly pure steam. In such an embodiment, pure steam may optionally flow through the second steam inlet nozzle at any time directly or directly into the cooking chamber in order to cook the food to be cooked and / or first to bring it to the minimum temperature. It is also possible for steam to be introduced into the cooking chamber with the second steam inlet nozzle after the aromatization has largely or completely ended.

In preferred developments, a flow path through the first steam inlet nozzle and / or through the second steam inlet nozzle can be switched off or blocked. Preferably, a flow path through the first steam inlet nozzle is shut off or blocked during heating to the minimum temperature. This can be avoided that flavoring agent is introduced into the oven, as long as the food has not yet reached the minimum temperature.

It is also preferred that the second steam inlet nozzle be shut off or blocked during aromatization. In this case, a separate steam generator can be provided for each steam inlet nozzle, which is operated accordingly. But it is also possible that a common steam generator is provided, which are arranged downstream of the two via a respective valve switchable steam inlet nozzles.

In preferred developments, the flavoring of the food at temperatures of a surface of the food is below a threshold temperature. It is preferred that at temperatures of a surface of the food below the limit temperature steam is passed through the aroma unit associated with the first steam inlet nozzle. In particular, a limit temperature of less than 95 ° and preferably less than 90 ° is selected. It has emphasized that at higher temperatures than the limit temperature, the aromatization is less effective or does not work at all. It is possible for steam to be passed through the first steam inlet nozzle and through the second steam inlet nozzle during the aromatization phase. Then, some pure steam is admitted into the cooking chamber, while on the other hand steam is passed through the aroma unit in order to take in flavoring there.

In preferred developments, a fan of the cooking appliance is used for the homogeneous or more homogeneous distribution of the aroma or of the aroma agent in the cooking chamber. As a result, an even more extensive homogenization can be achieved. It is possible that the fan of the cooking device is operated in the aromatization with a different circulation or Umwälzart than conventional modes. In this case, for example, a pulse-like operation (on-off-on-off -...) and / or an alternating operation (back-to-front-return) of the blower are possible to effect a more homogeneous flavor distribution.

Preferably, the type of food to be cooked is queried and / or predetermined at the start of a cooking process with intended aromatization of the food. For example, the query can be made at each program start or start of the cooking process, whether a flavoring should take place and / or whether an automatic program should be performed.

In particularly preferred embodiments, a quantity of steam passed through the aroma unit depends on the type of food to be cooked. In particular, a quantity of steam passed through the aroma unit, while a surface temperature of the food is above the minimum temperature and below the limit temperature, depends on the type of food to be cooked. This means that the amount of steam used for flavoring depends on the type of food to be cooked. Preferably, the amount of steam passed through the flavor unit also depends on the flavoring species. Different flavorings have different strengths, so that an adjustment of the amount of flavored steam is advantageous.

Preferably, when starting a cooking process, an intensity of the flavoring is interrogated. In particular, an intensity of the aromatization is adjustable via an adjusting element, such as a sliding or rotary control. Such an adjustment can also be provided on a touch screen as a slider. It is also possible to provide + / - buttons to adjust the intensity of the flavoring.

In advantageous embodiments, the intensity of the aromatization is adjusted via the amount of steam passed through the aroma unit. In particular, the surface temperature of the food is taken into account. Therefore, the amount of steam passed through the flavor unit can be adjusted in preferred temperature ranges.

The amount of steam passed through the aroma unit may in particular also depend on the flavoring agent. Preferably, the amount of steam passed through the aroma unit also depends on the type of device and the cooking chamber size of the cooking appliance. So a larger amount of steam is regularly passed through the aroma unit for larger cooking chambers.

Preferably, the aroma unit and / or the flavoring agent used are automatically detected, for example, optically or by radio. Such a configuration may also depend on the type of device and the cooking chamber size.

In advantageous developments, radiation heating sources arranged in the cooking chamber during the aromatization are kept at a surface temperature of preferably less than 100 ° C. The control of the surface temperature can be empirically based on empirical values or possibly also sensory.

Preferably, after the removal of the food, a cleaning program can be started, with which the cooking chamber is heated to neutralize present in the cooking aroma. In particular, the cooking chamber and / or the surfaces coming into contact with the flavoring agent are heated to such an extent that any flavoring agent present there is converted and / or burnt.

In all embodiments, the control of the cooking program is carried out automatically in particular. As a result, the user can be provided with the highest possible reproducibility of the same final result.

In particular, a rapid air flow or vapor stream is used for aromatization, which takes dissolved or entrained dissolved flavor and distributed as homogeneously as possible in the cooking chamber or passes to the food.

The intensity of the flavoring is influenced in particular by the type of aroma, the type of food and its fat content and its water absorption and water release and by the flavor quantity, the type of appliance and the cooking space size.

An automatic program for the automatic flavoring and cooking of food allows reliable and easy operation. The cooking appliance and the cooking chamber size are preferably stored in the program control.

At the start of the program, the user can now select a desired automatic program and, if necessary, additionally select a flavoring, as long as the flavoring is not directly part of the automatic program. Subsequently, the user can set a desired flavor intensity. Thereafter, the aroma quantity to be applied to the food to be cooked is program-controlled and introduced as a function of the temperature of the surface of the food. By controlling the amount and the time course, the taste intensity can be influenced.

Preferably, the aromatization is carried out as long as the surface temperature is less than a limit temperature and only after exceeding a minimum temperature.

After the end of the program and the removal of the food, a de-aromatization program can be automatically performed if necessary, in which the internal radiator and / or the cooking chamber and / or the holder device for receiving a flavor unit over a certain period of time are exposed to a sufficiently high temperature in order to achieve destruction and / or conversion of the remaining flavoring or flavoring agents in the cooking chamber.

Further advantages and features of the present invention will become apparent from the embodiments, which are explained below with reference to the accompanying figures.

Figur 1

eine perspektivische Ansicht eines Gargeräts;

Figur 2

eine perspektivische Ansicht eines Backofens;

Figur 3

einen schematischen Querschnitt eines Gargeräts;

Figur 4

einen schematischen Querschnitt durch eine Halterungseinrichtung mit einer Aromaeinheit;

Figur 5

einen Querschnitt entlang der Linie A-A aus Figur 4;

Figur 6

einen schematischen Querschnitt durch eine andere Halterungseinrichtung mit einer Aromaeinheit;

Figur 7

noch einen schematischen Querschnitt durch eine weitere Halterungseinrichtung mit einer Aromaeinheit;

Figur 8

einen schematischen Querschnitt durch noch eine weitere Halterungseinrichtung mit einer Aromaeinheit; und

Figur 9

einen zeitlichen Verlauf einer Garguttemperatur bei einem Garvorgang.

In the figures show:

FIG. 1

a perspective view of a cooking appliance;

FIG. 2

a perspective view of a baking oven;

FIG. 3

a schematic cross section of a cooking appliance;

FIG. 4

a schematic cross section through a support device with a flavor unit;

FIG. 5

a cross section along the line AA FIG. 4 ;

FIG. 6

a schematic cross section through another support means with a flavor unit;

FIG. 7

still a schematic cross section through another mounting device with a flavor unit;

FIG. 8

a schematic cross section through yet another mounting device with a flavor unit; and

FIG. 9

a time course of a cooking temperature in a cooking process.

FIG. 1 shows a schematic perspective view of a cooking appliance 100, which has an oven. The oven 20 is closed by a door 22. The cooking system 100 or the cooking appliance 1 off FIG. 1 continue to have a hob 21. Controls 24 and a display 25 are used to control and display the operating conditions. The display 25 can also be designed as a touchscreen, so that a selection of the operating states is possible by touching graphically displayed buttons or the like. For example, a setting element 19, such as a slider, can also be displayed graphically on the touchscreen 25.

The cooking appliance 1 off FIG. 1 is suitable for flavoring during cooking. The constructive details of the procedure are explained below.

FIG. 2 shows a likewise schematic perspective view of a baking oven 20 as a cooking appliance 1. Here, the oven 20 is designed as a built-in appliance. The opened door 22 allows a view into the cooking chamber 3, from which a cooking chamber wall 26 can be seen.

FIG. 3 shows a highly schematic representation of a cooking appliance 1 in a cross section, wherein the cooking chamber 3 can be opened via a closable door 22.

In the cooking chamber 3 is a cooking product 2 is shown on a baking sheet or the like very schematically, which can be optionally aromatized in a cooking process in the cooking appliance 1.

The cooking appliance 1 is part of a cooking system 100 and, in addition to the cooking appliance 1, also comprises a holding device 30 in which an aroma unit 50 is arranged.

The mounting device 30 is here coupled to a coupling device 10 in the cooking chamber 3 and can be removed by the user at any time with a few simple steps from the cooking chamber 3.

The cooking chamber 3 has a cooking chamber cover 11. On the rear wall 15, a blower 18 is provided, which is driven by a motor 23. Optionally, a ring heater is provided to the fan to heat the air in the recirculation mode.

In any case, the cooking appliance 1 here has a top heat radiator 14 as radiant heat source 9. Furthermore, a steam generator 4 is provided, which is in flow communication with a steam inlet nozzle 6 via a flow connection 17 and via a controllable and switchable valve 8.

The steam inlet nozzle 6 is provided in a middle region of the cooking chamber ceiling and is arranged so that the steam exiting from the steam inlet nozzle 6 is introduced directly and directly into the holding device 30.

In addition, a second steam inlet nozzle 7 is provided, which is arranged here on the rear wall 15 of the cooking chamber and this passes. The second steam inlet nozzle 7 is switched on and off via an associated and controllable valve 8. This means that the emerging from the second steam inlet 7 steam 5 can be switched on and off as needed. Likewise, the steam exiting the first steam inlet nozzle 6 can be switched on and off.

The mounting device 30 has a mounting body 31, on which a receiving chamber 32 and an atomizing device 33 are formed.

The receiving chamber 32 is dimensioned so that there is a flavor unit 50 is preferably used accurately.

The first steam inlet nozzle 6 and the holding device 30 with the aroma unit 50 are positioned so that the steam exiting the first steam inlet nozzle 6 is passed through the flavor unit 50 and finally exits the holding device 30 as flavored vapor 16. In this case, the exiting aromatized steam 16 is atomized by the atomizing device 33 of the mounting device 30, so that a homogeneous distribution of the flavored steam 16 in the cooking chamber 3 is achieved.

Optionally, to further increase the homogeneity, the fan 18 may optionally be actuated alternately in different directions of rotation.

The cooking appliance 1 by the two steam inlet nozzles 6, 7 and by the Strahlungsheizquelle 9 as Oberhitzeheizkörper 14 and by the support means 30 with the aroma unit 50 targeted aromatization of the food 2. Different process flows can be realized as independent of aromatization by flavored steam 16 can be heated with steam from the second steam inlet nozzle 7. Regardless of heating via steam, the cooking chamber can also be heated via the top heat radiator or via other radiant heat sources, as is customary in ovens.

FIG. 4 shows an embodiment of the support means 30 in a lateral cross section, wherein in the receiving chamber 32 of the support means 30, an aroma unit 50 is shown. The flavor unit 50 may be sealed in the receiving chamber 32 of FIG

Mounting device 30 are arranged. The steam supplied through the first steam inlet nozzle 6 is introduced to the aroma unit 50. The aroma unit 50 consists of a flavoring agent 52 and an aroma carrier 51 and optionally further constituents. Here it is shown schematically that the aroma carrier 51 receives the flavoring agent 52 in the interior. It is possible, for example, that a suitable food is impregnated as aroma carrier 51 with the flavoring agent 52. Due to the rapidly flowing steam from the first steam inlet nozzle 6, the flavoring agent 52 is triggered and / or entrained. Shown here are lateral fluid outlets 37, which may be part of an atomizing device 33.

FIG. 5 shows the cross section AA FIG. 4 and FIG. 12 illustrates a plan view of the support means 30 and the aroma unit 50 received therein in the receiving chamber 32. Here, the lateral discharge walls 38 are seen, in each of which a plurality of fluid outlets 34 are provided serving as the atomizing means 33.

FIG. 6 shows an embodiment of the support means 30 which is coupled in the cooking chamber 3 to a coupling device 10. Here, lateral projecting webs of the mounting device 30 or of the holder body 31 are introduced into corresponding slots on the coupling device 10.

The coupling device 10 may be arranged so that an assembly of the support means 30 without collision with the upper heat radiator 14 is possible. In FIG. 6 It can be seen that a lower edge 12 of the coupling device 10 is located much higher than a lower edge 13 of the upper heat radiator 14. This means that without the use of support means 30, the full free working height is available in the cooking chamber. Depending on the configuration and height of the mounting device 30, the available height of the cooking chamber 3 will be somewhat reduced when the flavoring is selected.

FIG. 7 shows an embodiment in which the support means 30 is also attached to the cooking chamber 11. Here, the holding device 30 consists of a holder body 31 and a cover cover 40 which is screwed to the bottom of the open end of the support means 30. A fastener 35 such as a thread or the like may be used to attach the end cover 40 to the support body 31. In the interior of the mounting device 30, a receiving chamber 32 is formed, in which an aroma unit can be seen. In the lid or end cap 40 of the holder device 30, a plurality of fluid outlets 37 are provided on an outlet wall 38. About the fluid outlets 37 of the exiting aromatized steam is reliably atomized, so that dripping and dripping of the flavoring agent on the food reliably prevented. A drop falling on the food could lead to a locally too strong flavoring.

In addition, in the atomizer chamber, an opening element 41 or a plurality of opening elements 41, which pierce here in the lower wall of the aroma unit 50 and thus open it. From above, corresponding opening elements are engaged with the upper wall of the aroma unit 50, so that the steam entering the flavor unit 50 from above through the steam inlet nozzle 6 is passed and exits the aroma unit 50 at the bottom and the atomizer chamber 36 and the fluid outlet 37 through the atomizer 33 is reliably atomized.

FIG. 8 shows a variant in which the support means 30 is also attached to the cooking chamber 11 of a cooking appliance 1 not shown here. The holder body 31 is here screwed to the coupling device 10, for example, in order to reliably receive the holder device 30 in the cooking chamber 3.

In the receiving space 32 of the mounting device 30, a container 54 of the aroma unit 50 can be seen. In the interior of the container 54, the aroma carrier 51 is depicted, in addition pure vapor is supplied from above via the first steam inlet nozzle 6 as the fluid inlet 34 of the atomizing device 33. The supplied steam passes through the aroma carrier 51 and passes over the opening elements 41 into the atomization chamber 36 over. At the outlet of the atomizing chamber 36, an outlet wall 38 is provided, on which a plurality of fluid outlets 37 is arranged, at which any droplets forming there are atomized directly.

The opening elements 41 in the interior of the holding device 30 serve as aids for opening the container 54 of the aroma unit 50. The aroma unit 50 here has a container 54 as aroma-tight packaging, wherein the aroma unit 50 has a stable body, which here is preferably designed approximately cylindrical. At the axial ends, that is to say at the upper end of the container 54 and at the lower end of the container 54, film sections 58, 59 are provided on the sides 56, 57, which provide an aroma-tight packaging when the aroma unit 50 is stored.

If the food to be cooked is to be aromatized during a cooking process, the holding device 30 is removed from the cooking chamber 3 and an aroma unit 50 is introduced into the receiving space 32 of the holding device 30. First, the film section 59 of the container 54 rests on the pointed opening elements 41. Thereafter, the mounting device with the aroma unit received thereon is moved into the cooking chamber 3 and the mounting body 31 is connected via the fastening means 35 to the coupling device 10 coupled and screwed here, for example. The steam inlet nozzle 6 presses with the lower end first against the film section 58 until the film section 58 as well as the film section 59 is pierced by the opening elements 41. This ensures that when you start a cooking program with flavoring the aroma unit is open at least.

FIG. 9 shows a highly schematic diagram of a process sequence or a temperature profile in a cooking and aromatizing process.

At the beginning, the surface of the food has ambient temperature. First, the cooking chamber is heated, this being done in particular via thermal radiant heat sources or a separate steam generating device. The valve 8 of the first steam inlet nozzle 6 is closed until the minimum temperature 71 is reached.

After reaching the minimum temperature, the temperature of the food surface increases at a reduced rate in order to provide an effective flavoring phase. In this second phase 82, preferably only the first steam inlet nozzle is subjected to steam, so that the steam generated passes through the aroma unit 50 and enters the cooking chamber of the cooking appliance 1 together with the flavoring agent. While no aromatization takes place in the first phase 81, the food to be cooked is aromatized in the second phase 82.

Finally, an upper limit temperature 72 is reached. From this temperature, the aromatization is no longer so effective and / or ineffective, so that in the third phase 83, the aromatization can be stopped again. But it is also possible to continue to initiate flavored steam 16 in the cooking chamber 3, when the aroma unit 50 is intended for single use. At the end, a fourth phase 84 follows, in which the temperature at the surface of the food decreases considerably. It is also conceivable to provide one or the sole flavoring phase at the end of the cooking process. Then flavored steam 16 is passed into the cooking chamber 3 when the temperature of the food surface is below the upper limit temperature 72 again.

The cooking system 100 comprises a cooking appliance 1 and the holding device 30, on which at least one aroma unit 50 can be accommodated. The aroma unit 50 may be closed in an aroma-tight manner and is opened, in particular, by opening elements 41 provided on the holding device 30 and / or the cooking chamber when the holding device 30 is inserted into the cooking chamber 3.

The aroma-tight sealing of the aroma unit, the concentration ratio of individual components of the flavoring agent can be ensured over a longer or even a long time.

For aromatization, steam is passed from a steam generator directly into the holding device or into the receiving chamber of the holding device. There, the steam passes through the flavor unit and absorbs the flavor. The steam generator does not come in contact with flavoring agents. A complex cleaning is not necessary.

A second steam inlet nozzle 7 can serve, in addition to initiate fresh and pure steam in the cooking chamber, regardless of a possible aromatization. The aroma unit has, in particular, a container 54, on which aroma-tight walls 55 are provided. In particular, two opposite ends have foil sections 58, 59, which are executed aromadicht in the storage state and can be opened automatically when inserting the support means 30 in the cooking chamber 3.

Optionally, it is also possible that the aroma unit 50 has no aroma-tight walls and is surrounded by an outer package 65 which must be opened or removed when the flavor unit 50 is to be used.

The cooking appliance 1 is controlled by a cooking program, so that at appropriate times aromatized steam and / or pure steam is introduced. The number of steam pulses for flavoring depends in particular on the type of food. Other influences, such as the cooking space size and the type of cooking appliance are taken into account during programming.

In all embodiments, a flushing of the cooking chamber can be reduced or turned off when aromatization occurs.

After the end of a cooking program, an automatic de-aromatizing program can be carried out, in which the inner surface of the cooking chamber and the other surfaces coming into contact with the flavoring agent are heated to a temperature such that the aroma substances or flavoring agents decompose. For example, a surface temperature greater than 100 ° C or 150 ° C can be set.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

be cooked

3

oven

4

steam generator

5

Steam, live steam

6, 7

Dampfeinlassdüse

8th

Valve

9

Radiant heat source, radiator

10

coupling device

11

cooking compartment

12, 13

lower edge

14

Top heat radiator

15

rear wall

16

flavored steam

17

flow connection

18

fan

19

adjustment

20

oven

21

hob

22

Door (oven)

23

engine

24

operating element

25

Display, touch screen

26

cooking chamber

30

support means

31

holder body

32

receiving chamber

33

atomizer

34

fluid inlet

35

Fastener, thread

36

atomizing chamber

37

fluid outlet

38

outlet wall

40

End cover

41

opening element

50

flavor unit

51

aroma carrier

52

flavoring agent

53

foods

54

container

55

aroma-tight wall

56, 57

page

58, 59

film section

60

aid

61

opening element

65

overpack

70

temperature curve

71

minimum temperature

72

maximum temperature

81

first phase

82

second phase

83

third phase

84

fourth phase

100

cooking system

Claims (18)

1. Method for cooking and flavouring food (2) using a flavouring unit (50) containing at least one flavouring agent (52) and a cooking appliance (1) comprising a steam generator (4), it being possible to introduce steam (5) into the cooking chamber (3) of the cooking appliance (1) via at least a first steam inlet nozzle (6) of the cooking appliance (1), characterised in that the steam (5) generated by the steam generator (4) is guided directly into the flavouring unit (50) by means of the first steam inlet nozzle (6), absorbs flavouring agent (52) in the flavouring unit (50) and is then supplied to the food (2).
2. Method according to claim 1, wherein the flavouring agent (52) is leached by the steam (5) from a flavouring carrier (51) and/or is entrained by the steam (5).
3. Method according to either of the preceding claims, wherein the food (2) is first heated to a minimum temperature (71) and subsequently flavoured.
4. Method according to claim 3, wherein the food (2) is heated to the minimum temperature (71) at least in part by means of a radiant heat source (9) of the cooking appliance (1).
5. Method according to either claim 3 or claim 4, wherein the food (2) is heated to the minimum temperature (71) at least in part by means of steam (5) that flows or is introduced directly into the cooking chamber (3) through a second steam inlet nozzle (7) in the form of pure steam.
6. Method according to any of claims 3 to 5, wherein a flow path through the first steam inlet nozzle (6) is shut off or blocked during the heating process.
7. Method according to claim 5, wherein a flow path through the second steam inlet nozzle (7) is shut off or blocked during the flavouring process.
8. Method according to the preceding claim, wherein the food (2) is flavoured at temperatures of a surface of the food (2) below a threshold temperature (72), with steam (5) being guided through the first steam inlet nozzle (6) that is associated with the flavouring unit (50) when temperatures of a surface of the food (2) are below the threshold temperature (72).
9. Method according to the preceding claim, wherein steam (5) is guided through the first steam inlet nozzle (6) that is associated with the flavouring unit (50) only after a preheating phase (81).
10. Method according to any of the preceding claims, wherein a fan (18) of the cooking appliance (1) is used for homogeneously distributing the flavouring in the cooking chamber (3).
11. Method according to any of the preceding claims, wherein the type of food (2) is requested or specified at the start of a cooking process that involves flavouring the food (2).
12. Method according to the preceding claim, wherein an amount of steam guided through the flavouring unit (50) depends on the type of food (2).
13. Method according to either of the two preceding claims, wherein, at the start of the cooking process, an intensity of the flavouring is requested and can in particular be adjusted by means of an adjustment element (19) such as a sliding or rotary controller.
14. Method according to any of the preceding claims, wherein the intensity of the flavouring is adjusted by means of the amount of steam guided through the flavouring unit (50).
15. Method according to any of the preceding claims, wherein the amount of steam guided through the flavouring unit (50) depends on the flavouring agent (52).
16. Method according to any of the preceding claims, wherein the flavouring unit (50) and/or the flavouring agent (52) used can be identified automatically, e.g. visually or by radio.
17. Method according to any of the preceding claims, wherein radiant heat sources arranged in the cooking chamber (3) are kept at a surface temperature of below 100°C during the flavouring process.
18. Method according to any of the preceding claims, wherein, after the food (2) has been removed, a cleaning program can be started by means of which the cooking chamber (3) is heated in order to neutralise any flavouring agents (52) present in the cooking chamber (3).

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