EP3438547B1 - Cooking device and method - Google Patents

Description

The present invention relates to a method for operating a cooking device according to the preamble of claim 1 and a cooking device for performing such a method.

During cooking, moisture usually escapes from the food. After the cooking process is complete, condensate can therefore remain on the correspondingly cold walls of a cooking space. Remaining condensate in the cooking space is often perceived as unpleasant and can also lead to corrosion.

Correspondingly cool walls or cooking spaces occur, for example, in high-frequency or microwave operation of microwave devices and combination devices. When cooking at low temperatures and steaming, condensation can also form in the cooking space, as the cooking space temperatures are usually around 100 ° C or below 100 ° C.

But moisture can also condense in heated cooking spaces if the temperature falls below the dew point. This is e.g. B. the case when the wall or component temperatures are too low to keep the moisture escaping from the food or the moisture supplied by targeted steaming in the gas phase.

From the DE 199 54 470 A1 a device for operating a cooking oven is known in which a pyrolysis cleaning function is only put into operation when a detection device has recognized the removal of components, in particular telescopic pull-outs, from the oven muffle.

It is therefore the object of the present invention to provide an improved and, in particular, user-friendly option with which the condensate remaining in the cooking space after a cooking process can be removed from the cooking space.

This object is achieved by a method with the features of claim 1 and by a cooking appliance with the features of claim 7. Preferred features are the subject matter of the subclaims. Further advantages and features emerge from the general description of the invention and the description of the exemplary embodiments.

The cooking appliance for carrying out the method according to the invention comprises at least one cooking space that can be closed by at least one cooking space door. The cooking device comprises at least one heating device for heating the cooking space and / or for sending out High-frequency radiation into the cooking space during a cooking process for the preparation of food. The cooking appliance includes at least one drying device. The drying device is suitable and designed to execute at least one after-run program after the end of the cooking process, in which condensate collected in the cooking space is at least partially and preferably completely evaporated by means of the heating device and discharged from the cooking space. The drying device is suitable and designed to execute the follow-up program only when it is established by means of at least one monitoring device that there is no food to be cooked in the cooking space and that the cooking space door is locked.

The cooking appliance according to the invention offers many advantages. A considerable advantage is that the after-run program removes the condensate remaining after the cooking process from the cooking space in a particularly user-friendly and convenient manner. This means that after food has been prepared, a dry and attractive cooking space is quickly and easily available again. Wiping out or prolonged drying is not necessary. It is also particularly advantageous that the follow-up program is not executed if, for. B. is still food in the oven. In this way, the desired preparation of the food is retained and is not influenced by the follow-up program. In addition, the inventive condensate removal is particularly energy-saving and safe, since the after-run program is not executed when the oven door z. B. is still open.

The monitoring device preferably comprises at least one sensor means for detecting an open and / or closed cooking chamber door. This offers a reliable and inexpensive way to ensure a locked door for the follow-up program. The sensor means comprises, for example, at least one door sensor and / or at least one door contact switch. Another suitable sensor means can also be provided.

The monitoring device is preferably suitable and designed to use at least one camera device to detect the presence and / or absence of food to be cooked in the cooking space. In this way, it can be ensured reliably and inexpensively that there is no food to be cooked in the cooking space. For example, the monitoring device is suitable and designed to compare at least one recording of the cooking space during the cooking process with at least one recording of the cooking space after the end of the cooking process. The monitoring device can also use at least one recording of the cooking space before the start of the cooking process for the comparison. The monitoring device is particularly suitable and designed to use the comparison of the recordings to register the presence and / or absence of the item to be cooked in the cooking space.

It is also possible that the monitoring device is suitable and designed to compare at least one recording after the end of the cooking process with at least one reference recording and / or with suitable reference values and to use the comparison to identify the presence and / or absence of the food in the cooking space. The recording is made in particular with the camera device.

The camera device is preferably suitable and designed to capture recordings in the visible wavelength range and / or in the infrared range of light. The camera device comprises in particular at least one image sensor and / or other suitable sensor. The monitoring device is particularly suitable and designed to carry out at least one image analysis of the recorded recordings or image data by means of at least one software and / or at least one stored algorithm.

In an advantageous embodiment, the monitoring device is suitable and designed to detect the presence and / or absence of food in the cooking space by means of at least one high-frequency sensor device. This also offers a reliable way of checking the cooking space for the presence of food to be cooked. In particular, the high-frequency sensor device is suitable and designed to analyze high-frequency radiation sent into the cooking space and / or received from the cooking space. In particular, the high-frequency sensor device is suitable and designed to distinguish high-frequency radiation reflected from an empty cooking space from high-frequency radiation reflected from a loaded cooking space. In particular, the high-frequency sensor device is suitable and designed to generate high-frequency radiation and to send it into the cooking chamber.

For example, the high-frequency sensor device is designed as a load sensor or what is known as a no-load sensor or includes at least one such. No-load sensors are used, for example, in microwave ovens to protect the microwave generator from damage caused by reflected radiation from empty cooking spaces.

In the embodiment according to the invention, the drying device is suitable and designed to automatically execute the follow-up program. Automatic execution of the follow-up program can in particular be interrupted and / or ended manually. The automatic execution is particularly convenient for the user. It can be provided that the automatic execution can be deactivated by at least one user input. For example, a basic or permanent Activation or deactivation and / or adaptation of the follow-up program can be set. The user input is preferably stored in the drying device and is also available for a new operation or a new cooking process. As a result, the user does not always have to carry out a new deactivation or activation or adjustment.

In addition, the drying device is suitable and designed to automatically execute the follow-up program if an automatic execution of the follow-up program is stored in a previously executed program. This is particularly convenient, as only a cooking program has to be selected to prepare the desired food and the condensate is removed automatically afterwards. This can avoid unnecessary execution, so that energy is saved. The finished cooking process is part of the cooking program. In particular, manual execution and / or interruption and / or termination of the follow-up program is possible independently of the cooking program.

It can be provided that the drying device is suitable and designed to adapt at least one program parameter for the follow-up program depending on the cooking program. For example, in the case of cooking programs in which a lot of moisture can escape from the food to be cooked and a correspondingly large amount of condensate is to be expected, the duration and / or intensity of the evaporation carried out by means of the heating device can be adapted. For example, a steam cooking program, low temperature cooking program, high frequency cooking program, cooking program with steaming and / or another cooking program with a high amount of condensate to be expected can be provided as the cooking program with an automatically executed follow-up program. In particular, a cooking program is coupled with an automatically executed follow-up program if, during the cooking program, a temperature of the cooking space wall remains below a boiling temperature and / or below a dew point temperature.

The drying device is preferably suitable and designed to automatically execute the follow-up program at least when a condensate amount above at least one threshold value is sensed by means of at least one sensor device. This is particularly convenient as it automatically removes the condensate from a certain amount. This is also particularly sensible from an energetic point of view, as unnecessary heating is avoided when the condensate has already evaporated. In particular, manual execution and / or interruption and / or termination is possible regardless of the amount of condensate. The drying device is preferably suitable and designed, at least one depending on a detected amount of condensate Adjust the program parameters of the post-run program. For example, the duration and / or intensity of the evaporation carried out by means of the heating device can be adapted. The threshold value is stored in the drying device in particular. The threshold value can be at least partially adjusted by a user input.

The drying device can be suitable and designed to at least partially adapt at least one program parameter of the follow-up program as a function of at least one user input and / or a sensor-detected amount of condensate and / or a previous cooking program. In this way, the after-run program can be optimally adapted to the expected amount of condensate or to the wishes of the user. The user input can be used to set, for example, the duration of the follow-up program and / or the duration and / or intensity of the evaporation carried out by means of the heating device. The duration of the follow-up program can be, for example, from a few seconds to a few minutes. The duration can also be shorter or longer.

It can be provided that the program parameter specifies a duration of the evaporation and / or a heating source used for the evaporation and / or a heating power and / or high-frequency power set for the evaporation. The heating source in particular comprises at least one thermal heating source or is designed as such. The heating device can also comprise at least one high-frequency generator or a high-frequency heating source or be designed as such. The high-frequency generator is used in particular to introduce high-frequency radiation into the cooking space, by means of which the food to be cooked can be heated or cooked in a targeted manner. Such program parameters offer a particularly targeted adaptation of the follow-up program. Other program parameters can also be adaptable.

The drying device is preferably suitable and designed to discharge the condensate into the surroundings of the cooking appliance via at least one outlet device and / or to feed it to a dryer unit for drying moist air. This can reliably prevent the evaporated condensate from precipitating again in the cooking space.

The air dried with the dryer unit can preferably be discharged into the surroundings of the cooking appliance via at least one outlet device and / or returned to the cooking space. This is particularly advantageous since the dried air does not cause any undesirable moisture emissions in the vicinity of the cooking appliance and in the kitchen, for example. Recirculating the dried air is also beneficial as so unwanted moisture emissions can be avoided and at the same time energy for heating the cooking space can be saved.

The dryer unit is particularly preferably suitable and designed to dry the air to room humidity. The room humidity corresponds in particular to a relative humidity of less than 70% and preferably less than 60% and particularly preferably less than 50%, in particular at room temperature. The room temperature is in particular 20 ° C. A room temperature of 25 ° C can also be assumed. This creates a particularly favorable atmosphere in the oven for preparing food. In addition, the indoor humidity of the kitchen is not increased unfavorably even with longer cooking processes.

The dryer unit is preferably suitable and designed to dry the air to a humidity not significantly above a room humidity. It is also possible that the dryer unit is suitable and designed to dry the air to a humidity below the room humidity and, for example, to a relative humidity of less than 50% at room temperature.

It is also possible, however, for the dryer unit to be suitable and designed to dry the air to a humidity above the room humidity. In particular, the dryer unit is suitable and designed to dry the air to a humidity which is not more than 30 percentage points and preferably not more than 20 percentage points and particularly preferably not more than ten percentage points above the room humidity. Drying to higher humidity values is also possible.

The dryer unit can be suitable and designed to cool the air and in particular to cool it to a temperature below room temperature. In particular, the dryer unit is suitable and designed to cool the air below 20 ° C and preferably below 15 ° C and particularly preferably below 10 ° C. It is also possible that the dryer unit is designed to cool the air below 5 ° C. The dryer unit is preferably cooled in order to cool the air.

In particular, the dryer unit comprises at least one heat exchanger through which the air to be dried is passed. The heat exchanger can by at least one cooling air flow and / or by means of a thermoelectric cooling device, for. B. a Peltier element can be cooled. In particular, the dryer unit comprises at least one refrigeration machine and / or at least one heat pump device and / or at least one thermoelectric cooling device for cooling. Such cooling allows the air to be dried to a particularly low level of moisture.

It is possible that the drying device is suitable and designed to feed the evaporated condensate to at least one cleaning device. In this way, not only the condensate but also the dirt contained in the condensate or in the air in the oven can be removed from the oven. The cleaned air can preferably be discharged into the surroundings of the cooking appliance via at least one outlet device and / or returned to the cooking space. The cleaned air can also be fed to the dryer unit. In particular, the cleaning unit is connected upstream of the dryer unit. This reliably prevents the dryer unit from being contaminated by substances contained in the condensate. The cleaning unit comprises, for example, at least one catalytic converter device which catalyzes or supports reactions for the breakdown of fats and / or oils and of odor-nuisance substances in the vapors. The cleaning unit can also comprise at least one washing device with at least one washing liquid. The washing device is particularly suitable and designed to absorb hydrophobic constituents and / or odor-intensive substances and / or moisture from the vapors by means of the washing liquid and, for example, to condense them. It is also possible that the cleaning unit comprises at least one plasma device which cleans the air by means of at least one targeted plasma discharge. The cleaning unit can also clean the air by means of UV radiation and / or targeted ionization.

The method according to the invention is used to operate a cooking appliance with at least one cooking space that can be closed by at least one cooking space door. During at least one cooking process for preparing food to be cooked, the cooking space is heated with at least one heating device and / or high-frequency radiation is sent into the cooking space. After the end of the cooking process, at least one follow-up program is carried out by means of at least one drying device. As a result of the after-run program, condensate that has accumulated in the cooking chamber is at least partially and preferably completely evaporated by means of the heating device and discharged from the cooking chamber. The follow-up program is only executed when it is established by means of at least one monitoring device that there is no food to be cooked in the cooking space and that the cooking space door is locked.

The method according to the invention also offers many advantages and enables the condensate to be removed in a particularly convenient manner. The cooking appliance according to the invention is preferably suitable and designed to be operated according to the method presented here.

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

Figur 1

eine rein schematische Darstellung eines erfindungsgemäßen Gargeräts in einer geschnittenen Seitenansicht; und

Figur 2

eine rein schematische Darstellung einer Ausgestaltung des Gargeräts in einer geschnittenen Seitenansicht.

In the figures show:

Figure 1

a purely schematic representation of a cooking device according to the invention in a sectional side view; and

Figure 2

a purely schematic representation of an embodiment of the cooking device in a sectional side view.

the Figure 1 shows a cooking device 1 according to the invention, which is designed here as an oven 100 or combination device. The cooking appliance is operated according to the method according to the invention. The cooking appliance 1 has a heatable cooking space 11 which can be closed by a cooking space door 101. The cooking device 1 is provided here as a built-in device. It can also be designed as a stand-alone device.

A heating device 2 with various thermal heating sources 12 is provided here for heating the cooking space 11. The heating device 2 can also be designed for heating or cooking with high-frequency radiation and, for this purpose, in particular comprise at least one high-frequency generator 22. For example, an upper heat 32, a lower heat 42, a hot air heating source 52 and / or a grill heating source can be provided as the heating source 12. The heating sources 12 can be used in conjunction with a circulating air fan 103. The cooking device 1 can be designed as a combination device in which the food to be cooked can be heated both with the thermal heating sources 12 and with the high-frequency generator 22. The cooking device 1 or the combination device can be equipped with a steam cooking function. At least one steam generator is then provided as the heating source 12.

The cooking appliance 1 here comprises a control device 102 for controlling or regulating appliance functions and operating states. Various operating modes and preferably various cooking programs or program operating modes and other automatic functions can be executed here via the control device 102.

An operating device 104 is provided for operating the cooking appliance 1. For example, the operating mode, the cooking space temperature and / or a cooking program or a program operating mode or other automatic function can be selected and set. Other user inputs can also be made via the operating device. The operating device 104 also includes a display via which user instructions and z. B. Prompts can be displayed. The operating device 104 can comprise operating elements and / or a touch-sensitive display or a touch screen.

The cooking appliance here comprises a drying device 3 for removing condensate that has accumulated in the cooking space 11 after a cooking process. For this purpose, the drying device 3 executes a follow-up program after the end of the cooking process, in which the condensate collected in the cooking space 11 is evaporated by means of the heating device 2. For this purpose, the drying device 3 is operatively connected here to the control device 102 of the cooking appliance 1 in order to be able to control the heating device 2 accordingly.

For example, one of the heating sources 12 can be activated to evaporate the condensate. For example, the upper heat 32, the lower heat 42 and / or the hot air source 52, each with or without a circulating air fan 103, can be used. A heating source 12 (not shown here) can also be used to evaporate the condensate, for example a grill heating source or the like.

In addition to the heating sources 12, the heating device 2 can also use a high-frequency generator 22 to evaporate the condensate. Pure high-frequency operation with a defined power and duration can also be provided to evaporate the condensate. The high-frequency generator 22 sends high-frequency radiation into the cooking space 11 and thereby heats the condensate until it evaporates. This offers particularly energy-saving evaporation, since the entire cooking space 11 or its walls do not have to be heated.

The evaporated condensate or the vapors produced during heating are discharged from the cooking space 11 here. For this purpose, in the embodiment shown here, an outlet device 5 is provided which establishes a flow connection between the cooking space 11 and the surroundings of the cooking appliance 1. The outlet device 5 can comprise a valve device 33 in order to be able to open and / or close the flow connection in an automated manner. In addition, the flow connection can be assigned a blower device 23 through which the air can be blown out of the cooking appliance 1. For example, the fan device 23 is only active when the evaporated condensate is to be removed as part of the after-run program. For this purpose, the fan device 23 can in particular be controlled by the drying device 3.

In addition or as an alternative to the fan device 23, the circulating air fan 103 can also be used to convey the air through the outlet device 5. The valve device 33 is then provided in particular to close the flow connection when no air is to be discharged.

The drying device 3 is operatively connected to a monitoring device 4 here. The drying device 3 only executes the follow-up program when the monitoring device 4 determines that there is no food to be cooked in the cooking space 11 and that the cooking space door 101 is closed. For this purpose, the monitoring device 4 here comprises a door sensor 34, which is designed, for example, as a door contact switch. The monitoring device 4 can use this to register whether the cooking chamber door 101 is correctly closed or not.

In addition, the monitoring device 4 here comprises a camera device 14 and / or a high-frequency sensor device 24. With the camera device 14, the monitoring device 4 registers whether there is food to be cooked in the cooking space 11 or not. For this purpose, for example, recordings of the cooking space 11 are recorded and then evaluated as part of an image analysis.

The high-frequency sensor device 24 can be provided here in addition to or as an alternative to the camera device 14. For example, the monitoring device 4 recognizes on the basis of a reflection signal from the cooking space 11 detected by the high-frequency sensor device 24 whether there is food to be cooked in the cooking space 11 or whether the cooking space 11 is empty or not. For example, the high-frequency device 24 is designed as a load sensor or a so-called no-load sensor.

The monitoring device 4 can also be operatively connected to the operating device 104 and request user input via this. A user enters whether there is still food to be cooked in the cooking space 11 or whether it has already been removed.

In one embodiment, the drying device 3 can be operatively connected to at least one sensor device 13. The sensor device 13 comprises, for example, a sensor arranged in the cooking space. With the sensor, the sensor device 13 detects whether the amount of condensate in the cooking chamber 11 is above a threshold value or not. When the threshold value is reached or exceeded, the drying device 3 then executes the after-run program in order to remove the condensate. The automatic execution can be influenced, interrupted and / or terminated manually.

In one embodiment, the sensor device 13 can also be used to detect the amount of condensate present in the cooking chamber 11 in order to adapt one or more program parameters of the follow-up program as a function of the detected amount of condensate. For example, the duration or the type of heating source or the intensity of the heating can be adapted.

In the Figure 2 the cooking device 1 is shown with a drying device 3, which is equipped here with a dryer unit 6 for drying the air or the vapors in the cooking space 11. For example, drying can take place down to a room air level. The dryer unit 6 takes the air here from the cooking space 11 via a flow line 16. After drying, the dried air can be returned to the cooking space 11 via a return line 26.

As an alternative or in addition to the return line 26, the dryer unit 6 can also include an outlet device 5 in order to discharge the dried air into the surroundings of the cooking appliance 1.

The dryer unit 6 can at least partially condense the moisture contained in the air. A collecting container and / or a discharge device can be provided for the condensate. The discharge device can be connected to a sewage system, for example.

In order to convey the moist air out of the cooking space 11 or the dried air, the dryer unit 6 can be equipped with a fan device not shown here. In addition or as an alternative to the fan device, the circulating air fan 103 can also be used to convey the air. The feed line 16 and / or the return line 26 and / or the outlet device 5 are then preferably equipped with at least one controllable valve device 33.

The dryer unit 6 can be equipped with a heat exchanger 36 here. The heat exchanger 14 can be cooled by a cooling air flow which is generated by means of at least one fan device 12. In one embodiment, the dryer unit 4 can comprise at least one thermoelectric cooling device 24, for example a Peltier element. The dryer unit 4 can alternatively or additionally also be equipped with a heat pump device 34. With the cooling device 24 or the heat pump device 34, the air to be dried or the heat exchanger 14 can be cooled accordingly. Such cooling can be provided as an alternative or in addition to the cooling air flow. The heat exchanger 14 can also be coolable with a liquid.

In one embodiment, the drying device 3 can be equipped with a cleaning unit 7 in order to free the evaporated condensate or the air from the cooking chamber 11 from fats, oils, odor-intensive substances and other impurities. The cleaning unit 7 comprises, for example, a catalyst device.

The drying device 3 activates the after-run program preferably after the end of a cooking process or cooking process in an operating mode or in a cooking program in which, as is known, a correspondingly large amount of condensate accumulates that would remain on the cooking chamber walls without further action. Cooking processes in which condensate often remains in the cooking space are, for example, pure microwave operation (cooking space walls are cold, water vapor escapes from the food and condenses) or low-temperature cooking processes with external steam supply (e.g. steaming for low-temperature cooking) or steam cooking.

The completion of the cooking process is z. B. by running a sensor and / or time-controlled automatic program or by manual actuation of the operating device and, for example, a switch-off element of the cooking device 1. The after-run program is then started automatically or it can be started manually. The drying device 3 then automatically starts a further supply of energy for drying the condensate in the cooking space 11.

The follow-up program can be interrupted and ended by a renewed actuation of the switch-off element or by a renewed actuation of the operating device 104 and, for example, the switch-off element. The follow-up program can also be switched off in principle, for example by selecting it in the settings.

The activity of the cooking appliance 1 during the follow-up program can be shown here in a display or in a display. The user is thus informed of what the cooking appliance 1 is doing, although it should actually be switched off. For example, the remaining runtime of the follow-up program can be displayed.

Before starting the follow-up program, certain conditions are checked by means of the monitoring device 4. Such conditions apply e.g. B. the questions: Was the last cooking process completed? Was it a cooking process that often left condensation in the oven? Is the door closed? Was there any food in the cooking compartment 11 during the last cooking process? Have the food been removed from the cooking space 11? With the monitoring device 4 these questions can be answered reliably.

As long as fully cooked food is in the cooking space 11, the supply of energy during the after-run program would be very detrimental to the quality of the food. It is therefore particularly advantageous that the after-run program is not started as long as there is food to be cooked in the cooking space 11. For example, ready-cooked food can be in the cooking space 11 if rapid cooling is provided after a cooking process. Then, despite the possible condensate, the cooking space 11 must not be reheated as long as the food is still in the Cooking space 11 is. This can be observed particularly well with the camera device 14 or with the high-frequency sensor device 22. The after-run program only starts after the food has been removed.

List of reference symbols

1

Cooking appliance

2

Heating device

3

Drying device

4th

Monitoring device

5

Outlet device

6th

Dryer unit

7th

Cleaning unit

11th

Cooking space

12th

Heating source

13th

Sensor device

14th

Camera setup

16

Supply line

22nd

High frequency generator

23

Blower device

24

High frequency sensor device

26th

Return line

32

Top heat

33

Valve device

34

Door sensor

36

Heat exchanger

42

Bottom heat

46

Cooling device

52

Hot air heating source

56

Heat pump device

100

oven

101

Oven door

102

Control device

103

Circulating air fan

104

Control device

Claims (9)

1. Method for operating a cooking appliance (1) having at least one cooking chamber (11) that can be closed by at least one cooking chamber door (101), the cooking chamber (11) being heated and/or high-frequency radiation being emitted into the cooking chamber (11) using at least one heating device (2) during at least one cooking process for the preparation of food,
   characterised in that
   an automatic execution of a follow-up program is stored in a cooking program, in which follow-up program, after the end of the cooking process in the cooking program previously executed by means of at least one drying device (3), condensate collected in the cooking chamber (11) is, at least in part, evaporated and removed from the cooking chamber (11) by means of the heating device (2) if it is determined by means of at least one monitoring device (4) that there is no food in the cooking chamber (11) and that the cooking chamber door (101) is closed.
2. Method according to the preceding claim, characterised in that a camera device (14) is used as the monitoring device (4).
3. Method according to either of the preceding claims, characterised in that a high-frequency sensor device (24) is used as the monitoring device (4).
4. Method according to any of the preceding claims, characterised in that the drying device (3) is suitable and designed for automatically executing the follow-up program at least if an amount of condensate above at least one threshold value is sensed by means of at least one sensor device (13).
5. Method according to any of the preceding claims, characterised in that the drying device (3) is suitable and designed for adjusting, at least in part, at least one program parameter of the follow-up program on the basis of at least one user input and/or a sensor-detected amount of condensate and/or the previous cooking program.
6. Method according to the preceding claim, characterised in that the program parameter specifies a duration of evaporation and/or a heating source (12) used for evaporation and/or a heating power and/or high-frequency power set for evaporation.
7. Cooking appliance (1) having at least one cooking chamber (11) that can be closed by at least one cooking chamber door (101) and having at least one heating device (2) for heating the cooking chamber (11) and/or for emitting high-frequency radiation into the cooking chamber (11) during a cooking process for the preparation of food,
   characterised by
   at least one drying device (3) which is suitable and designed for executing a follow-up program according to at least one of the preceding claims.
8. Cooking appliance (1) according to the preceding claim, characterised in that the drying device (3) is suitable and designed for discharging the condensate into the surroundings of the cooking appliance (1) via at least one outlet device (5) and/or for supplying the condensate to a drying unit (6) for drying moist air.
9. Cooking appliance (1) according to the preceding claim, characterised in that the air dried with the drying unit (6) can be discharged into the surroundings of the cooking appliance (1) and/or returned to the cooking chamber (11) via at least one outlet device (5).

Images