EP3470739A1 - Cooking device and method for carrying out a processing process - Google Patents

Abstract

Cooking appliance (1) comprising a cooking chamber (2) with a cooking chamber opening (3) for filling the cooking chamber (2), a closure device (4) for closing the cooking chamber opening (3), a control device (25) and a vacuum device (11) in operative connection to the cooking chamber (2). In the cooking chamber (2) steam and / or water is conductive. Furthermore, a pressure sensor (24) is arranged in the cooking chamber (2), wherein the control device (25) is suitable and designed to derive the temperature prevailing in the cooking chamber (2) via the values detected by the pressure sensor (24) and via the Setting the negative pressure to occupy the steam in the cooking chamber (2) at a predetermined temperature. The method for carrying out a processing process with such a cooking appliance (1) comprises the following steps in a suitable order: introduction of food into the cooking chamber; Closing the cooking chamber; Generating a negative pressure in the cooking chamber; Introducing water and / or steam in the cooking chamber and adjusting the temperature of the resulting and / or introduced steam on the setting of the negative pressure in the cooking chamber.

Description

The present invention relates to a cooking appliance comprising at least one cooking chamber with at least one cooking chamber opening for filling the cooking chamber. At least one closure device is provided for closing the cooking chamber opening. Furthermore, the cooking appliance comprises at least one control device and at least one vacuum device in operative connection to the cooking chamber. In addition, the cooking appliance is designed such that steam and / or water can be conducted into the cooking chamber. Furthermore, the present invention relates to a method for carrying out a processing process with such a cooking appliance.

In modern kitchens, the careful cooking of food gets more and more important. A low-emission operation is the user usually important, in which case, in particular, a quiet operation of the kitchen appliances is desired.

A gentle preparation of food can be achieved, for example, with steam. Again, a low-emission operation is desirable. In particular, the escape of some not insignificant amounts of steam after a cooking process or when adding food often leads to a large moisture load in the kitchen. In addition, the temperature of the steam, which is often too high depending on the type of preparation, is disadvantageous here. For example, conventional steamers are generally not suitable for thawing foods. Even otherwise, relatively low steam temperatures are not adjustable.

The method Sous-vide provides a very gentle cooking method, in which very accurate relatively low cooking temperatures can be used. The disadvantage here is that the food must first be sealed in a designated plastic bag. This can possibly bring about taste disadvantages. In addition, the vacuuming of the food can lead to a visual impairment of the food.

It is therefore an object of the present invention to provide an alternative cooking appliance or an alternative cooking method available, with which food can be processed very gently.

This object is achieved by a cooking appliance having the features of claim 1 and by a method having the features of claim 9. Preferred developments of the invention are the subject of the dependent claims. Further advantages and features of the invention will become apparent from the embodiments.

The cooking appliance according to the invention comprises at least one cooking chamber with at least one cooking chamber opening for filling the cooking chamber. Furthermore, at least one closure device is provided for closing the cooking chamber. In addition, the cooking appliance according to the invention comprises at least one control device and at least one vacuum device in operative connection to the cooking chamber, wherein steam and / or water can be conducted into the cooking chamber. At least one pressure sensor is arranged in the cooking chamber, the control device being suitable and designed to divert the temperature prevailing in the cooking chamber via the values detected by the pressure sensor and to occupy the steam in the cooking chamber at a predetermined temperature by adjusting the negative pressure.

In the cooking appliance according to the invention, steam and / or water can be conducted into the cooking chamber. In this case, for example, the cooking appliance can be preceded by an external steam generator or the cooking appliance itself can comprise an external steam generator, via which steam is generated, which is then introduced into the cooking chamber. Alternatively or additionally, an internal steam generator may also be provided in the cooking space, so that water introduced into the cooking space or condensate formed during cooking is evaporated again inside the cooking space.

The standing in operative connection to the cooking space vacuum device according to the invention either part of the cooking appliance according to the invention itself or can be made available as a separate component, which is fixed or even brought as needed with the cooking appliance according to the invention or with the cooking chamber of the cooking appliance in operative connection ,

The closure device closes the cooking chamber preferably substantially or completely fluid-tight, so that a sufficient negative pressure can be generated and maintained. In addition, so the escape of steam is avoided.

When steam is introduced into the cooking chamber, a steam inlet suitable for this purpose is preferably provided in the cooking chamber or in the cooking chamber wall. If water is passed into the cooking chamber, a suitable access in the oven can also be provided for this purpose. But it is also possible to fill in the use of water this over the cooking chamber opening in the oven.

According to the invention, the cooking appliance comprises at least one cooking chamber with at least one cooking chamber opening, in which case, for example, a cooking chamber analogous to an oven can be provided. Other configurations of Garraumen are useful. It is also possible that the cooking chamber of the cooking appliance according to the invention is provided as a separate component. Thus, for example, the cooking appliance according to the invention can also be provided by a hob, wherein the cooking chamber is provided by a functional pot, which is placed on the hob. Such a function pot can then be connected to a vacuum source, for example, to a vacuuming drawer to evacuate the cooking chamber at least partially. In other embodiments, the cooking appliance can also be provided by a functional pot alone, which is connected to a suitable vacuum source, especially if no heating source is needed.

In general, it is not necessarily a heating source required in the cooking appliance according to the invention, since the temperature control of the steam is already sufficiently ensured by adjusting the negative pressure depending on the processing process, if z. B. hot water is poured into the oven.

The cooking appliance according to the invention offers many advantages. A considerable advantage is that the use of steam is a very good heat transfer to the food. Thus, the heat transfer in the cooking appliance according to the invention via condensation and not radiation heat. As a result, a very gentle cooking food can be achieved, which works analogous to sous-vide cooking, with the cooking appliance according to the invention, the food must not be welded into a bag, since the food is not cooked in a water bath, but with steam.

Away from cooking foods, a very gentle and at the same time very fast thawing of food is achieved. For example, sensitive fruits such. As raspberries are thawed by the "vacuum cooking" or vacuum thawing at 18 ° C in about 12 minutes. Since the cooking chamber is evacuated by the vacuum device and only steam is present in the cooking chamber, no oxygen or no normal air is available as an insulator in the cooking chamber, which favors a particularly fast cooking or thawing.

In the cooking appliance according to the invention, a negative pressure is generated and then preferably no further steam is introduced or generated in the cooking chamber or no steam is removed. Thus, a continuous Nachproduzieren of steam is not necessary, whereby no fan must be provided, which removes excess steam from the oven. Thus, the cooking appliance according to the invention provides a quasi emissionless cooking appliance with steam operation, with only very small volume of steam during or after the cooking process are discharged and wherein the cooking appliance also has a very low noise emission, since no fans are necessary.

At least one heating device is preferably provided. In particular, at least one foil heater and / or at least one Dickschichtheizelement is attached to the underside of the cooking chamber, so that in the cooking chamber befindliches water, such as fresh water or condensate can be re-evaporated. As an alternative to a direct heating element on the cooking chamber and an inductive heat transfer, for example, on the cooking chamber floor is possible. Thus, for example, the cooking chamber floor or a shell can be removed from the cooking chamber, whereby, for example, the disposal of residual water or condensate from the cooking chamber can be particularly easily performed by a user. Both by the use of a foil heater and / or a Dickschichtheizelement as well as the use of inductive heat transfer as flat as possible construction of the heater or a total of the cooking appliance can be achieved.

Particularly preferably, at least the cooking chamber is designed as a drawer. It is also possible that the entire cooking appliance is designed as a drawer, in which case, for example, the cooking appliance or the cooking chamber is pulled out to the front to release the cooking chamber opening, which is then preferably open at the top.

Preferably, the drawer is also designed as Vakuumierschublade at the same time, so that two functions can be realized in a device, so the vacuuming of food and the cooking or thawing of food. It is particularly preferred that the dimensioning of the cooking chamber is designed such that the width of the cooking chamber is greater than the height of the cooking chamber. In particular, small cooking chamber volumes of about 5-10 l which can be used particularly advantageously can be achieved, with conventional cooking chambers having a volume of 50-70 l. According to the invention, however, other cooking chamber volumes can also be advantageously used. Thus, the dead space is effectively reduced and the cooking appliance can be operated more than 50% more effective than a large over 20% more effective than a small cooking space by the small cooking chamber and the special functionality. In particular, the embodiment is preferred for a 14-slot, wherein the operation is preferably arranged hidden depending on the design.

In suitable embodiments, the closure device is arranged pivotably at a rear end of the cooking chamber opening. This is particularly advantageous if the cooking chamber and / or the cooking appliance is designed as a drawer. Then, the closure device with pulled out drawer or extracted cooking chamber be easily folded up or be pivoted. Thus, the cooking chamber can be easily reached, the closure device does not have to be held by a user. Furthermore, such an attached closure device additionally serves as a baffle or as a guide element, which prevents the still emerging from the cooking chamber steam from above arranged furniture fronts.

A further embodiment of the cooking appliance provides that, when the drawer is pulled out or the cooking chamber is pulled out, the closure device can be partially or completely pushed backwards into the cooking appliance in order to release the cooking chamber opening. In the case of a closure device which, when the drawer is completely pulled out or completely pulled out, is only partly pushed back into the cooking appliance to release the cooking chamber opening, it is provided that the closure device is made in two parts, wherein the two parts of the closure device are connected via a hinge. This joint makes it possible to fold up the front part of the closure device simply up or to pivot and thus fully open the cooking chamber opening. The folding or pivoting can be done before, during or after insertion. It has proved to be favorable that, when the cooking chamber opening is completely released, the rear part of the closure device is pushed into the cooking appliance, while the front part is held in an upwardly upright position. Another possibility is that, when the cooking chamber opening is completely released, the front part of the closure device is placed on the rear part of the closure device and both parts are pushed together backwards into the cooking appliance.

In preferred embodiments, at least one temperature sensor is provided. Such a temperature sensor may be used in addition to the pressure sensor for adjusting the temperature of the steam. However, this is preferably used to compare the water temperature and the temperature of the cooking product, in particular when filling water in the cooking chamber. This is particularly advantageous if at the beginning of a cooking process, the food has a higher temperature than the water. Then the water can first be heated above the current temperature of the food. Otherwise moisture would first evaporate from the food, which would dry out the food.

Preferably, the cooking chamber comprises at least one inlet and / or at least one outlet for steam and / or water. This makes it possible, in particular, for the cooking chamber to be filled with water or steam only after the evacuation or after producing a negative pressure. The use of a fixed water connection can be used advantageously. Via a drain, preferably residual water and / or condensate can be drained off after a cooking process. Even an outlet down can be beneficial provided, which includes a suitable closure, so that, for example, the remaining water can be easily drained by a user in a bowl or bucket.

In expedient developments, the closure device can be heated and / or excited by means of at least one ultrasound device. Such an ultrasonic device may in particular belong to the cooking appliance or be formed in this. An ultrasonic device can also be provided as a separate component. By heating the closure device or the excitation by means of an ultrasonic device, the formation of droplets or the retention of condensate at the closure device can be effectively avoided. This is particularly advantageous when opening the cooking chamber, since then no water runs down the closure device.

Particularly preferably, at least one receptacle for water is provided in the cooking chamber. In this case, such a receptacle can be provided in particular as a trough-like or differently configured substantially cup-shaped receptacle for water. In particular, a volume of about 200 ml is advantageous. However, less or more water can also be absorbed in such a receptacle. The recording is provided in particular if a possibly provided heating device is designed to be inductive, so that residual water or even condensate can be easily removed by a user from the cooking appliance again.

• Einbringen von Gargut in den Garraum
• Verschließen des Garraumes
• Erzeugen eines Unterdrucks in dem Garraum
• Einleiten von Wasser und/oder Dampf in den Garraum
• Einstellen der Temperatur des entstehenden oder und/oder eingebrachten Dampfes über das Einstellen des Unterdrucks im Garraum.

The inventive method is suitable for carrying out a processing process with a cooking appliance, as described above. In the process according to the invention, the following steps are carried out in any suitable order:

• Introducing food into the oven
• Closing the cooking chamber
• Generating a negative pressure in the cooking chamber
• Introducing water and / or steam into the cooking chamber
• Adjusting the temperature of the resulting or and / or introduced steam on the setting of the negative pressure in the cooking chamber.

As previously stated, the order may be arbitrarily performed in a suitable order. For example, only water can be introduced into the cooking chamber, wherein the cooking chamber is then closed and then a negative pressure in the cooking chamber is generated.

The method for carrying out a processing process includes, in particular, the possibility of cooking or preparing food in a cooking chamber or thawing frozen food in a cooking chamber. In particular, the thawing of food can be achieved particularly gently by the application of a negative pressure in the oven, without an additional heating or a heater is necessary.

The method according to the invention also offers the advantages already set out above for the cooking appliance according to the invention.

Preferably, the heater is operated at least at one time to temper the water and / or the steam. The use of a heating device is to be used in particular during cooking and not necessarily during thawing. Thus, the heater may be used in particular to heat water and previously, simultaneously or subsequently, to draw a vacuum to generate steam at a particularly low temperature.

Particularly preferably, the temperature of the water to be evaporated at the beginning of a cooking process is brought to a temperature above the current temperature of the food. Thus, when producing steam, moisture is not first removed from the food, which would dry it out.

In expedient embodiments, the processing process is monitored and / or regulated by detecting the change in the pressure in the cooking chamber. So it is particularly possible to determine the temperature in cooking chamber on the pressure in the oven. By means of such a control of the pressure in the cooking chamber, it is also possible, for example, to monitor thawing of foods and / or food cooking.

Preferably, before opening the cooking chamber after a processing cold water is introduced into the cooking chamber. In this case, in particular, colder water is to be understood as the water present in the cooking chamber. By such a process step, a condensation of the steam remaining in the cooking chamber is achieved, so that escapes particularly little steam when opening the cooking chamber.

Particularly preferably, the residual moisture is removed from the cooking chamber after a processing process by vacuum drying. This also allows a particularly low-emission operation of the cooking appliance, with particularly little steam escaping from the cooking chamber after the process.

In expedient embodiments, a user sets the desired temperature as the temperature of the steam and / or a certain pressure. In this case, in particular in the input unit, the temperature set by a user can be converted into pressure so that the cooking appliance or the processing process is controlled or regulated via the setting of the pressure. However, it may be easier or more intuitive for a user to set a temperature rather than a pressure for a process.

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 rein schematische Darstellung verschiedener erfindungsgemäßer Ausführungsbeispiele erfindungsgemäßer Gargeräte in perspektivischen Ansichten;

Figur 2

eine rein schematische Darstellung eines Ausführungsbeispiels eines erfindungsgemäßen Gargerätes in einer perspektivischen Ansicht;

Figur 3

eine rein schematische Darstellung eines weiteren Ausführungsbeispiels eines erfindungsgemäßen Gargerätes und eine weitere Detailansicht im Schnitt; und

Figur 4

eine weitere rein schematische Schnittansicht des Ausführungsbeispiels gemäß Figur 3.

In the figures show:

FIG. 1

a purely schematic representation of various inventive embodiments of cooking devices according to the invention in perspective views;

FIG. 2

a purely schematic representation of an embodiment of a cooking appliance according to the invention in a perspective view;

FIG. 3

a purely schematic representation of another embodiment of a cooking appliance according to the invention and a further detail view in section; and

FIG. 4

a further purely schematic sectional view of the embodiment according to FIG. 3 ,

In FIG. 1 are shown purely schematically in perspective views different embodiments of cooking devices 1 according to the invention. In the left figure, the cooking appliance 1 according to the invention is designed as a drawer 8, the function of a vacuuming drawer 50 being provided here in particular.

In the embodiment shown, the cooking appliance 1 is provided in a 14er extract in a furniture carcass, wherein the cooking appliance 1 is present in the inserted position in the operating position 9 and solid is present in a loading position 10.

On the right, a kitchen unit 600 is depicted purely schematically, whereby further exemplary embodiments of cooking appliances 1 according to the invention are shown purely by way of example here. For example, the cooking appliance 1 according to the invention may be designed as a built-in appliance 700 embedded in the worktop 200.

Another variant is the design analogous to an oven 500 or the integration of the cooking appliance 1 in an oven 500.

The cooking appliance 1 according to the invention each comprise a cooking chamber 2, wherein in FIG. 1 It is also shown that the cooking chamber 2 does not necessarily have to be integrated into the cooking appliance 1. So is in FIG. 1 as a further embodiment, a hob 300 as inventive cooking appliance 1, wherein the cooking chamber 2 of the cooking appliance 1 is provided by a function pot 400, which can be connected to a suitable vacuum device 11. Depending on how the cooking appliance 1 is to be used, it is also possible that no additional heating source is needed, whereby alone the function pot 400 is considered as inventive cooking appliance 1, when it is connected to a vacuum device 11.

In FIG. 2 the embodiment of the cooking appliance 1 according to the invention is shown again as a drawer 8, in which case the drawer 8 is present in the loading position 10. In the loading position 10 it can be seen that the cooking appliance 1 has a cooking chamber 2, which comprises a cooking chamber opening 3, which is directed upward in the embodiment shown here.

The cooking chamber opening 3 can be closed by a closure device 4, so that in the cooking chamber 2 by means of a vacuum device 11, a negative pressure can be generated. So that the negative pressure can be produced and permanently held in the cooking chamber 2, the cooking chamber 2 can be substantially fluid-tightly closed by means of the closure device 4, for which purpose a seal 19 is provided in the exemplary embodiment shown here.

The closure device 4 is formed in the embodiment shown here as a lid or as a flap 20 which is pivotally received in the rear end 12 of the drawer 8. By this configuration, the closure device 4 for loading and unloading the cooking chamber 2 or when food 100 is introduced into the cooking chamber 2 or removed from this is simply swung upwards. As a result, the user does not have to completely remove the closure device 4 and put it aside. The closure device 4 or the flap 20 can simply be pivoted upwards.

A further advantage with this embodiment is that the folded-up closure device 4 acts as a guide element 21 for possibly rising steam so that it is directed away when opening the drawer 8 or the closure device 4 upwards and away from the rest of the furniture front.

Furthermore, it is indicated that an ultrasonic device 26 can be in operative connection with the closure device 4. By stimulating the closure device, the formation of droplets or the retention of condensate at the closure device can be effectively avoided. This ensures a particularly clean opening of the cooking chamber. Alternatively or additionally, the closure device can also be heated

At the front end 22, an operating device 16 is provided which is hidden when the drawer 8 is inserted. To operate the drawer can be easily pulled out, on the upper surface of the front panel 23 different controls and, depending on the design, a display device such as a display are available. The control of the cooking appliance 1 can also be outsourced, so that the control is done via another kitchen appliance, an app or an additional control unit.

Depending on the configuration, the drawer 8 or the cooking appliance 1 can be designed such that steam and / or water can be conducted into the cooking chamber 2. In the exemplary embodiment shown here, water is introduced into the cooking chamber 2 when the drawer 8 is open or the cooking chamber 2 is open. For this purpose, the cooking chamber floor 5 comprises a receptacle 7 for water. In addition to the water filled for a cooking process or thawing process, condensate formed during cooking or thawing can also run back into this receptacle 7.

For heating the water, a foil heater 13, which is not visible in this view, is attached to the underside of the cooking chamber bottom 5 in the exemplary embodiment shown. In other embodiments, for example, a thick-film heating element 14 may be provided. In this case, it is preferred that as flat a structure as possible remains intact, so that the cooking appliance 1 according to the invention can also be installed in small plug-in units.

Furthermore, the cooking chamber 2 is associated with a pressure sensor 24, via which the pressure in the cooking chamber is determined. A control device 25 is provided which, via the values detected by the pressure sensor 24, derives the temperature within the cooking chamber and occupies the steam at a predetermined temperature by adjusting the negative pressure in the cooking chamber 2.

According to the invention, a low-temperature cooking or a particularly gentle thawing process is carried out with the cooking appliance 1 according to the invention or with the inventive method, wherein water and / or steam is introduced into the cooking chamber 2 and is acted upon by the vacuum device 11 with a certain temperature. This is controlled via the pressure sensor 24.

In FIG. 3 is another embodiment of a designed as a drawer 8 or as Vakuumierschublade 50 cooking appliance 1 shown purely schematically. Here, the cooking appliance 1 in the position shown in the operating position 9, in which the drawer 8 is fully retracted into a furniture body.

In the enlarged sectional view, it can be seen that here a foil heater 13 or, depending on the design, a thick-film heating element 14 is provided which heats the cooking chamber bottom 5.

Furthermore, in addition to the pressure sensor 24, a temperature sensor 15 is provided, via which, for example, the temperature of the filled water or steam can be determined. The temperature sensor 15 is in particular provided to determine a temperature difference between the filled water and the food to be cooked. If the water has a lower temperature than the food to be cooked, moisture would evaporate from the food at the start of a cooking process or a thawing process, which would dry it out. Therefore, a comparison between the temperature of the filled water and the food to be cooked can be determined to initially heat the water, for example by means of the foil heater 13 to a temperature above the current cooking temperature.

Furthermore, it can be seen in the embodiment shown that at the rear end 12 of the cooking chamber 2, a vacuum device 11 is connected to evacuate the cooking chamber 2 and thus to provide a low-temperature cooking or a Schnellauftauen available.

For the admission of steam or water, an inlet 17 is provided, wherein an outlet 18 is also provided in the region of the cooking chamber bottom 5 in the rear region 12 of the cooking chamber 2 in order to remove residual water or condensate after a cooking or thawing process. Alternatively, an outflow can be provided, over which a user rest simple water z. B. can drain in a bowl.

In FIG. 4 is purely schematically illustrated the embodiment shown in the loading position 10. Here, too, it can be seen that the closure device 4 embodied as a flap 20 is fastened pivotably at the rear end 12 of the cooking chamber 2, so that here too the closure device serves as a guide element 21, which vapor rising upon opening of the drawer after a processing of the furniture body or away from the fronts.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

oven

3

cooking compartment

4

closure device

5

oven floor

6

heater

7

admission

8th

drawer

9

operating position

10

loading position

11

Vacuum device

12

rear end

13

film heater

14

thick film

15

temperature sensor

16

operating device

17

inlet

18

outlet

19

poetry

20

flap

21

vane

22

front end

23

front panel

24

pressure sensor

25

control device

26

ultrasonic device

50

Vakuumierschublade

100

be cooked

200

countertop

300

hob

400

function pot

500

oven

600

kitchenette

700

built-in device

800

furniture body

Claims (16)

Cooking appliance (1) comprising at least one cooking chamber (2) with at least one cooking chamber opening (3) for filling the cooking chamber (2), at least one closure device (4) for closing the cooking chamber opening (3), at least one control device (25), and at least one Vacuum device in operative connection to the cooking chamber, wherein steam and / or water can be conducted into the cooking chamber,
characterized,
in that at least one pressure sensor (24) is arranged in the cooking chamber, wherein the control device is suitable and designed to dissipate the temperature prevailing in the cooking chamber (2) via the values detected by the pressure sensor and to communicate the steam in the cooking chamber by adjusting the negative pressure to occupy a predetermined temperature. Cooking appliance according to claim 1, characterized in that at least one heating device is provided. Cooking appliance according to one of the preceding claims, characterized in that at least the cooking chamber is designed as a drawer. Cooking appliance according to one of the preceding claims, characterized in that the closure device (4) is received in a pivotable manner at a rear end (12) of the cooking chamber opening (3). Cooking appliance (1) according to one of the preceding claims, characterized in that at least one temperature sensor (15) is provided. Cooking appliance (1) according to one of the preceding claims, characterized in that the cooking chamber comprises at least one inlet (17) and / or at least one outlet (18) for steam and / or water. Cooking appliance according to one of the preceding claims, characterized in that the closure device (4) is heatable and / or by means of at least one ultrasonic device can be excited. Cooking appliance according to one of the preceding claims, characterized in that at least one receptacle (7) for water in the cooking chamber (2) is provided. Method for carrying out a processing process with a cooking appliance (1) according to one of the preceding claims, characterized by the following steps in suitable order: - Introducing food into the oven - Closing the cooking chamber - generating a negative pressure in the cooking chamber - Introduce water and / or steam in the oven - Setting the temperature of the resulting and / or introduced steam on the setting of the negative pressure in the cooking chamber. Method according to the preceding claim, characterized in that at least one time the heater is operated to temper the water and / or the steam. Method according to the preceding claim, characterized in that the temperature of the water to be evaporated at the beginning of a cooking process is brought to a temperature above the current temperature of the food. Method according to one of claims 9 or 11, characterized in that the processing process is monitored and / or regulated by detecting the change in the pressure in the cooking chamber. Method according to one of claims 9 or 12, characterized in that before opening the cooking chamber after a processing cold water is passed into the cooking chamber. Method according to one of claims 9 to 13, characterized in that fresh air is passed into the cooking chamber at the end of a cooking process before opening the closure device. Method according to one of claims 9 to 14, characterized in that residual moisture is removed from the cooking chamber after a processing process by vacuum drying. Method according to one of claims 9 to 15, that a user inputs as setpoint the temperature of the steam and / or a certain pressure.

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