EP3864346A1

EP3864346A1 - Method for preparing a cooking product, cooking device, and cooking device system

Info

Publication number: EP3864346A1
Application number: EP19780263.0A
Authority: EP
Inventors: Julien Adam; Victorien BIERG; Flavien MARTOS
Original assignee: BSH Hausgeraete GmbH
Current assignee: BSH Hausgeraete GmbH
Priority date: 2018-10-10
Filing date: 2019-10-08
Publication date: 2021-08-18
Also published as: US12066193B2; US20210207811A1; WO2020074478A1; CN112789447A

Abstract

The invention relates to a method (S1-S8, S9a, S9b) for preparing a cooking product (G). A camera (5) is used to capture (S3) at least one image (Br) of a cooking product, and at least one virtual image (Bv) of the cooking product is provided, said virtual image representing (S7) the cooking state of the previously captured cooking product at a later cooking time. The invention also relates to a cooking device system (1) having a cooking device (2) with a cooking chamber (3), a camera oriented towards the cooking chamber (3), and a data processing device (9) which is coupled to the cooking device via a data network (10). The cooking device is designed to transmit images (Br) captured by the camera to the data processing device, and the data processing device is designed to provide at least one virtual image (Bv) of the cooking product, said virtual image representing the cooking state of the previously captured cooking product at a later cooking time, and transmit said image to the cooking device. In particular, the invention can be advantageously applied to the process of preparing a cooking product in an oven. In particular, the cooking device is a domestic appliance.

Description

Process for preparing food to be cooked, cooking device and cooking device system

The invention relates to a method for preparing food to be cooked, in which an image of a food to be cooked is recorded by means of a camera. The invention also relates to a cooking device with a cooking space and a camera directed into the cooking space, the cooking device being set up to carry out the method. The invention also relates to a cooking device system comprising a cooking device with a cooking space and a camera directed into the cooking space and a data processing device coupled to the cooking device via a data network, the cooking device being set up to transmit images recorded by the camera to the data processing device. The invention further relates to a cooking device system, comprising a cooking device and at least one camera for receiving food to be cooked by the cooking device, the cooking device being set up to transmit images recorded by the camera to the data processing device. The invention is particularly advantageously applicable to the preparation of food to be cooked in an oven. The cooking appliance is in particular a household appliance.

DE 10 2015 107 228 A1 discloses a method for controlling at least one partial process of at least one cooking process in a cooking device. Relevant data for at least one sub-process of a cooking process are recorded, in particular details of the food to be cooked and target parameters. The data are sent to a simulation module. The simulation module simulates the at least one sub-process with which the desired state of the food to be cooked is obtained. The process data relevant for executing the cooking process is sent to a cooking device.

EP 1 980 791 A2 discloses a cooking appliance with a browning sensor device and an electronics unit. It is proposed that at least one degree of browning of a food item can be fed to an output unit for output to an operator by means of the electronics unit. The remaining cooking time can be calculated from this, for example, whereby the insertion height of the food to be cooked, ie the distance between the food to be cooked and the heating element, can also be taken into account. It is the object of the present invention to at least partially overcome the disadvantages of the prior art and in particular to provide an improved possibility for a user to select a desired cooking result.

This object is achieved in accordance with the features of the independent claims. Advantageous embodiments are the subject of the dependent claims, the description and the drawings.

The object is achieved by a method for preparing food to be cooked, in which an image of a food to be cooked is recorded by means of a camera and at least one virtual image of the food to be cooked is provided which represents a cooking state of the food to be cooked previously at a later cooking time.

This has the advantage that a user can at least approximate a state of the food to be cooked at future times by viewing the at least one virtual image. This in turn advantageously enables him to optically select a state of the food that is best for him and to adapt a cooking sequence to it. This in turn ensures a particularly high level of user-friendliness when preparing food.

A camera can be understood to mean any image recording device which is set up to record a ("real") image of the food to be cooked. The camera is sensitive in the spectral range visible to a person, in particular only sensitive in the visible spectral range (e.g. no or no pure IR camera).

A “virtual” image is understood in particular to mean an image that does not correspond to the image recorded by the camera as such. A virtual image can e.g. an image derived or modified from the recorded image by image processing, an image of a food item (but not exactly the food item recorded by the camera) retrieved from a database, etc.

The provision of the virtual image particularly includes the possibility of displaying the at least one virtual image on a screen. The screen can be a screen of a cooking device, in particular by means of which the food is cooked, and / or a screen of a user terminal such as a smartphone, tablet PC, laptop PC, desktop PC etc. The screen is in particular a touch-sensitive screen, so that a displayed virtual image can be actuated in order to select it, for example in order to trigger at least one action associated with this virtual image.

It is a further development that several virtual images are made available to a user for viewing, the virtual images corresponding in particular to different values of at least one cooking parameter, e.g. a cooking time and / or a cooking temperature. In other words, a plurality of images can be made available to a user for viewing, which represent a different cooking history. The user can select a virtual image in order to display its cooking parameters and / or to transfer at least some of the variable or variable cooking parameters to a cooking device, as will be shown in more detail below.

In a further development, the above method can be triggered or started by a user, e.g. by actuating a corresponding actuation field on a cooking device or on a user terminal (for example via a corresponding application program). In a further development, the user can start the method at any time, in particular before or during a cooking operation or a cooking sequence. The real image recorded by the camera can consequently be recorded before the start of a cooking process and / or during a cooking process. Several real images can also be taken at different times.

It is an embodiment that the at least one virtual image is made available to a user for selection (for example a cooking appliance preparing the food to be cooked) and at least one cooking parameter is provided for the cooking appliance when a virtual image is selected, which leads to a cooking state which leads to the cooking Cooking status of the food in the selected virtual image corresponds. This achieves the advantage that a user can search or select a desired future state or final state of the food to be cooked on the basis of a virtual image and then at least partially automatically sets at least one cooking parameter on the cooking device handling the food to be cooked in such a way that the cooking status matching the selected virtual image is at least approximately reached. In particular, the one that matches the selected virtual image cooking status can be reached with the completion of a cooking process or with the completion of a specific phase or section of the cooking process. In other words, the cooking process or a section thereof can be ended when the cooking state suitable for the selected virtual image has been reached. As an alternative or in addition, at least one other action can then be triggered, for example a message can be issued to a user

It is an embodiment that the at least one cooking parameter associated with the selected virtual image is automatically adopted by the cooking device when the virtual image is selected. In this way, a particularly user-friendly possibility is provided to control a cooking sequence, in particular to achieve a desired cooking state of the food to be cooked.

It is an embodiment that the at least one cooking parameter from the group at least one cooking parameter

- remaining cooking time;

- cooking temperature;

- Cooking mode (e.g. bottom heat, top heat, grill mode, hot air, etc.)

- moisture level;

- speed of a forced air fan;

- microwave power;

- Cooking level

includes. The cooking temperature can include, for example, a cooking space temperature of a cooking space, a core temperature of a food to be cooked and / or a temperature of a cooking utensil (such as a pot, a frying pan, a roaster, etc.).

The cooking parameters available on a particular cooking device can differ. For example, only the cooking parameters can be left in the simple oven; The cooking space temperature and cooking mode are available, for an oven with a steam generation function, the cooking parameter moisture level, for a cooking device designed to work with a core temperature sensor also the cooking parameter core temperature etc. The cooking device has a microwave functionality (e.g. an independent microwave oven or an oven with microwave functionality) ) The cooking parameter microwave power can be available, etc. In the case of a hob, the power level associated with a hotplate and / or a temperature of a cookware and / or a temperature of a food item can be available etc.

It is an embodiment that at least one cooking parameter can be specified by the user. This makes it possible for the user to specify such cooking parameters for the provision of the at least one virtual image that are required for the successful and / or quick preparation of the food to be cooked. By means of the selection of the virtual image, in particular at least one cooking parameter can then be made available or automatically adopted to a user, which can still be freely selected or varied.

In one example, a user of an oven can specify a desired operating mode and cooking temperature, but can select a remaining cooking time by selecting a virtual image. The camera can be integrated in the oven and / or can be arranged outside the oven and then e.g. be directed into the cooking space through a viewing window of a cooking space door.

In another example, a user of an oven can stipulate a desired operating mode and remaining cooking time, but can select a cooking temperature by selecting a virtual image.

In yet another example, a user of an oven with a steam cooking function can specify a desired operating mode, cooking temperature and cooking space humidity, but can select a remaining cooking time by selecting a virtual image.

In yet another example, a user of an oven can specify a desired operating mode and cooking temperature, but can select a target core temperature by selecting a virtual image.

In yet another example, a user of a cooktop can specify a desired power level for a specific cooktop, but can select a remaining cooking time by selecting a virtual image. In this case, the camera can be integrated, for example, in a cooker or extractor hood. It is a further development that a user enters a type of the food to be cooked before the at least one virtual image is made available (for example comprising a type of the at least one food to be cooked, a type of preparation, etc.), for example via a user interface of a cooking device or a user terminal. This makes it possible to provide virtual images that represent the cooking condition of the food in a particularly precise approximation.

It is an embodiment that the real image that is recorded in the recorded image is automatically identified by means of the recorded real image, e.g. by means of object recognition. This is a particularly user-friendly way of determining the type of food to be treated or treated. In a further training, a user can check the information about the food to be recognized by the automatic identification of the food to be cooked, and change or correct it if necessary.

It is an embodiment that the at least one virtual image is made available for selection, further images are taken after the selection of a virtual image by means of the camera, and at least one action is triggered when an image recorded by the camera matches the selected virtual image is present, possibly within a predetermined similarity range. This has the advantage that the camera can also be used as an optical condition sensor. The similarity range corresponds in particular to a bandwidth or a target corridor that is assigned to the selected virtual image. The similarity range can be fixed or can be changed or set by a user. The at least one action can be an output of e.g. include acoustic and / or visual information to a user (optionally including output of a message to the user) and / or an end to the cooking sequence or a cooking phase or a cooking section thereof. The image comparison can be carried out by means of a data processing device which is part of the cooking device or which is provided by an entity external to the device which is data-technically coupled to the camera, e.g. by means of a network server or the so-called "cloud" (cloud-based data processing device).

It is an embodiment that at least one action is triggered when a degree of browning of the image captured by the camera matches a degree of browning of the selected virtual image, possibly within a predetermined similarity range. This has the advantage that the camera can also be used as an opti shear tanning sensor can be used. If the degree of browning of the real item to be cooked thus reaches the degree of browning of the item to be cooked shown in the virtual image or a range of the degree of browning of the item to be cooked shown in the virtual image, the at least one action can be triggered.

In addition or as an alternative to the degree of browning, other states or changes in the state of the food to be cooked can also be monitored, e.g. a volume and / or shape of the food (which is useful e.g. for preparing souffles, bread dough, etc.), its texture, etc.

It is generally possible to use the selection of a virtual image for setting at least one cooking parameter and / or for controlling a cooking sequence or even only a specific cooking section or cooking phase thereof. Possible cooking sections or cooking phases can relate, for example, to the rising of dough (e.g. bread dough), drying of the food to be cooked and / or browning.

It is an embodiment that the at least one virtual image is calculated from the real image captured by the camera. This gives the advantage that the food to be cooked recorded in the real image is particularly similarly simulated in the at least one virtual image, e.g. with regard to a specific shape, color and / or arrangement of the food. This in turn makes it particularly easy for a user to track the progress of the food in the at least one virtual image. The calculation can be carried out using an appropriately configured (e.g. programmed) data processing device. This can be the data processing device by means of which the image comparison is also carried out.

The virtual image can, for example, be calculated or derived from the real image in such a way that colors of the cooking product shown in the real image or of different cooking products shown in the real image are adapted to a cooking progress. In this way, a degree of browning of the food or items to be cooked can be adapted to a future cooking time in the virtual image. Alternatively or additionally, the virtual image can be calculated or derived from the real image in such a way that a change in shape of the food to be cooked is calculated. The calculation of the virtual images can be carried out using suitable algorithms. In a further development, these algorithms can use characteristic curves specific to the food to be cooked and parameters that depend on the food. Alternatively or additionally, the algorithms can work or run in the manner of neural networks, in particular using so-called "deep learning". In a further development, the algorithms can use the real images to adapt or change for a specific user or user group in a self-learning manner.

It is an additional or alternative embodiment that the at least one virtual image is determined from an image stored in a database, in particular corresponds to an image stored in a database. As a result, object processing of a food item recognized in the real image can advantageously be dispensed with, which reduces the computational effort. The images stored in a database can be referred to as reference images. The reference images may have been taken beforehand or outside of the above method using a camera, e.g. by a manufacturer of a cooking appliance, a cooking studio, a user, etc. If, for example, a roast chicken is identified in the real image taken as part of the method or specified by a user as a food to be cooked, the virtual images can correspond to reference images which are at different cooking times show recorded reference baked chicken that has been baked with the same or similar preset cooking parameters.

It is an embodiment that the later cooking time can be set by the user. This achieves the advantage that a user can view a virtual image of the food to be cooked, in particular recognized, in the real image at a later cooking time determined by him. If, for example, a user wants to see what the food will likely look like in five minutes, he can specify "5 minutes" as the later cooking time and then receives a corresponding virtual image. The user can then trigger at least one action (e.g. set the five minutes as the remaining cooking time), but does not need it. A user can also set their time steps for several virtual images. It is an embodiment that the image recorded by the camera and the at least one virtual image show the food to be cooked from the same point of view. This advantageously facilitates an image comparison.

It is an alternative or additional embodiment that the image taken by the camera and the at least one virtual image show the food to be cooked from a different point of view. This has the advantage that different views of the food to be cooked can be provided to a user. The views at different viewing angles can be calculated and / or provided from reference images.

The object is also achieved by a cooking device with a cooking space and at least one camera directed into the cooking space, the cooking device being set up to carry out the method as described above. The cooking appliance can be designed analogously to the method and has the same advantages.

It is an embodiment that the cooking device is an oven, stove, microwave oven, steam cooker or any combination thereof, e.g. an oven with microwave and / or steam generation functionality.

In a further development, the cooking device is set up to carry out the method as described above in that the cooking device is set up to carry out the method autonomously. For this purpose, the cooking device has a corresponding data processing device.

The object is also achieved by a cooking device system comprising a cooking device with a cooking space and a camera directed into the cooking space and a data processing device (for example cloud-based) which is coupled to the cooking device via a data network, the cooking device being set up for this purpose, to transfer images recorded by the camera to the data processing device, and to set up the data processing device to provide at least one virtual image of the item to be cooked, which represents a cooking state of the previously recorded item to be cooked at a later cooking time, and to transfer it to the cooking device. The cooking appliance system can be designed analogously to the method and has the same advantages. The cooking appliance can be used for data coupling via the data network with a communication module such as a WLAN module, Bluetooth module and / or Ethernet module or the like. be equipped.

The object is also achieved by a cooking device system comprising a cooking device and at least one camera for recording food to be cooked by the cooking device, the cooking device being set up to transmit images recorded by the camera to the data processing device and the data processing device being set up to provide at least one virtual image of the food to be cooked, which represents a cooking state of the food to be cooked at a later cooking time, and to transmit it to the cooking appliance. The cooking appliance system can be designed analogously to the method and has the same advantages.

This cooking device system has the advantage that it can also be used on cooking devices that do not have a lockable cooking space and possibly also do not have a camera themselves, e.g. on hobs. The camera can therefore be integrated into the cooking appliance or be an independent camera. A possible example of such a cooking appliance system comprises a cooktop and a cooker or extractor hood, wherein the camera can be arranged on the extractor hood. The camera is aimed at the cooktop or the cooktop is in the field of view of the camera. The camera can then take a real picture of one in a pan, a pot or the like. Record the food to be cooked and provide appropriate virtual images.

In general, the virtual images can be provided, viewed and / or selected on the cooking device and / or on a suitably designed (e.g. programmed) user terminal.

The cooking devices described above are in particular household appliances.

The above-described properties, features and advantages of this invention and the manner in which they are achieved can be more clearly understood in connection with the following schematic description of an exemplary embodiment which is explained in more detail in connection with the drawings. 1 shows a sketch of a household cooking appliance system; and

2 shows a possible sequence of the method on the household cooking appliance system;

3 shows a real image and two virtual images determined therefrom; and

4 shows a sketch of another real image and virtual ones determined therefrom

Photos.

1 shows a sketch of a cooking appliance system 1 with an oven 2 as the cooking appliance. The oven 2 has a cooking space 3 in which the food G (one or more food or dishes) can be treated. In addition to its conventional types of heating (top heat, bottom heat, grill, hot air, circulating air, etc.), the oven 2 can also have a microwave functionality and / or a steam generation functionality for the cooking chamber 3. The operation of the oven 2 can be controlled by means of a control device 4, which is also connected in terms of data technology to a camera 5 directed into the cooking space 3, a user interface part 6 and at least one communication module 7.

The camera 5 can be used to record real images Br of the food item G in the cooking space 3. The camera 5 is in particular a digital camera. The camera 5 is in particular a color camera. The real images Br are transmitted from the camera 5 to the control device 4. In a further development, they can be forwarded by the control device 4 to a particularly touch-sensitive screen 8 of the user interface parts 6 for viewing. The user interface 6 also serves to receive user settings and to forward them to the control device 4. In particular, a user can also set desired cooking parameters for a cooking sequence or section thereof via the user interface 6 and enter assumptions or information necessary for providing at least one virtual image Bv.

The at least one communication module 7 enables the oven 2 to be connected to an external data processing device 9, for example via a data network 10. The communication module 7 can be a WLAN module, for example. As indicated, the data processing device 9 can be located in a server (not shown) or can be cloud-based. The owner of the data processing device 9 can be the manufacturer of the oven 2. The at least one communication module 7 also enables the oven 2 to be connected to a user terminal 11, in particular to a mobile user terminal such as a smartphone. This data-technical coupling can also take place via the data network 10, for example by means of the WLAN module. The communication module 6 can, however, be set up for direct data coupling with the user terminal 11, for example as a Bluetooth module. This enables remote control of the oven 2 via the user terminal 11. In particular, a user can also set the cooking parameters desired for a cooking sequence or section thereof on the user terminal 11 and enter the assumptions or information necessary to provide at least one virtual image Bv.

The user terminal 11 can be connected to the data processing device 9 via the data network 10, e.g. by running a corresponding application program on the user terminal 11.

The oven 2 is in particular set up to transmit or send the real images Br recorded by the camera 5 to the data processing device 9. It can also be set up to transmit the real images Br recorded by the camera 5 to the To transfer user terminal 1 1.

The data processing device 9 is set up to provide at least one virtual image Bv of the cooking product G, which represents a cooking state of the previously recorded cooking product G at a later cooking time than the time of the recording of the real image Br, and on the oven 2 and / or to transmit the user terminal 11.

2 shows a possible sequence of the method for preparing food G on the household cooking appliance system 1.

In a step S1, a user has loaded the cooking item G into the cooking space 3, set 2 cooking parameters on the oven and then activates the method. He can activate the method via the touch-sensitive screen 8 of the user interface 6 and / or via the user terminal 11. In a step S2, the user gives at least one fixed cooking parameter of the oven 2 and at least one cooking parameter to be varied on the touch-sensitive screen 8 of the user interface parts 6 or via the user terminal 11 (for example via a corresponding application program or "app") a. For example, the user can specify a cooking mode and a cooking space temperature of the oven 2 and set the cooking time as variable. Alternatively, the user can set the fixed cooking parameters on the oven 2. In another alternative, the user selects only the at least one cooking parameter to be varied.

In a step S3, the camera 5 records a real image Br of the cooking space 3, in which the food G is shown.

In a step S4, the real image Br is transmitted from the oven 2 to the data processing device 9.

In a step S5, the data processing device 9 identifies the food item G that is shown in the real image Br, e.g. by means of object recognition.

In a step S6, the data processing device 9 generates virtual images Bv. In the virtual images Bv, the food to be cooked G has been processed in such a way that it simulates or simulates the food to be cooked G at different values of the cooking parameter to be varied, here, for example, in relation to the cooking time. In practice, an image sequence of virtual images Bv of the cooking product G can be created in particular, which simulate or emulate the state of the cooking product G as the cooking times progressing. For example, twelve virtual images Bv can be generated, which correspond to a respective progress of the cooking time of five minutes. A user can, e.g. In step S2, enter a number of the virtual images Bv, a time interval between successive virtual images Bv and / or a maximum value of the cooking time.

In a step S7, the virtual images Bv are transmitted from the data processing device 9 to the user terminal 11 and / or to the touch-sensitive screen 8 of the oven 2 for viewing by a user. In a step S8, the user can now view the virtual images Bv and select the virtual image Bv (for example by touching the touch-sensitive screen 8) that comes closest to the desired cooking result, for example in relation to a degree of browning. With the selection of the virtual image Bv, at least one cooking parameter is thus provided for the oven, which leads to a cooking state which corresponds to the cooking state of the food item G in the selected virtual image Bv.

In a step S9a, when the virtual image Bv is selected, the associated value of the variable cooking parameter (here: the cooking time) is transferred to the oven 2 automatically or triggered by a user or taken over from the oven 2 and thus the oven 2 is set to this cooking time . When this cooking time is reached, at least one action is triggered, e.g. the cooking process or a certain cooking phase ends.

In an alternative step S9b, when the virtual image Bv is selected, a state value (here, for example, a degree of browning) of the food item G of the variable cooking parameter shown in the selected virtual image Bv is transferred to the oven 2 or taken over from the oven 2. The oven 2 can then use the camera 5, in particular at regular intervals, to take real images Br of the food G in the cooking space 3 and to monitor the food G for its degree of browning. If the desired degree of browning has been reached (at least within a similarity range, i.e. not necessarily exactly), at least one action is triggered, e.g. the cooking process or a certain cooking phase ends.

Alternatively, an image comparison can be carried out between the real images Br and the selected virtual image Bv in order to determine the degree of browning. The picture comparison can e.g. be carried out by the control unit 4 and / or by the data processing device 9.

In general, the image Br recorded by the camera 5 and the at least one virtual image Bv can show the food G from a different point of view.

Alternatively or additionally, the virtual images Bv in step S6 can be reference images stored in a database 12 coupled with the data processing device 9 or integrated in the data processing device 9. 3 shows a real image Br (tO) taken at a time tO, a virtual image Bv (t1) of food item G intended for a subsequent time t1 with t1> tO and a virtual image determined for a subsequent time t2 with t2> t1 Image Bv (t2). For example, t2 = t1 + 30 min and t1 = t0 + 30 min. The associated food G is shown here, for example, as a vegetable leaf.

The virtual images Bv (t1) and B (v2) are e.g. was calculated from the real image Br (tO) using an algorithm. The algorithm is designed to adapt a degree of browning, a shape and / or a texture of the food item G shown in the real image Br (tO) under predetermined cooking parameters such as the cooking space temperature and cooking mode for the times t1 and t2.

Alternatively, the images shown can all be images retrieved from a database 12, which show food to be cooked G, which corresponds to a type of food to be cooked, which has been identified in a previously taken real image (not shown) or has been specified by a user.

4 shows a sketch of a further real image Bv (tO) and from it virtual images Bv (T1, t1) and Bv (T1, t2) determined for a cooking space temperature T1 and virtual images Bv (intended for a cooking space temperature T2) T2, t1) and Bv (T2, t2). Here, the cooking space temperature and the cooking time are variable cooking parameters that have been selected by the user for variation. Again, tO <t1 <t2. Furthermore, T1 <T2, e.g. with T1 = 100 ° C and T2 = 180 ° C.

The virtual images Bv show different degrees of browning depending on the cooking space temperatures T1, T2 and cooking times t1, t2 selected by the user. A user can select an image Bv from the virtual images Bv, and the degree of browning shown therein is adopted as the target or target value for the real food for the oven 2. The camera 5 can then be used as an optical browning sensor, for example to end the cooking process or an associated browning phase when the browning degree of the real food item G has reached the browning degree shown in the selected virtual image (in particular within a similarity band or range) . Of course, the present invention is not limited to the exemplary embodiment shown. In general, "a", "a" etc. can be understood to mean a single number or a plurality, in particular in the sense of "at least one" or "one or more" etc., as long as this is not explicitly excluded, eg by the expression "exactly one" etc.

Reference list

1 cooking system

2 oven

3 cooking space

4 control device

5 camera

6 user interface

7 communication module

8 Touch sensitive screen

9 data processing device

10 data network

1 1 user terminal

12 database

Br Real picture

Bv virtual image

G food

tO, t1, t2 time

S1-S8, S9a, S9b process step

T1, T2 cooking space temperature

Claims

1. Method (S1-S8, S9a, S9b) for preparing food to be cooked (G), in which

by means of a camera (5) at least one image (Br) of a food (G) is recorded (S3) and

at least one virtual image (Bv) of the item to be cooked (G) is provided, which shows a cooking state of the item (G) previously recorded to a later one

Represents the time of cooking (S7).

2. The method (S1-S8, S9a) according to claim 1, in which the at least one virtual image (Bv) is made available for selection (S8) and at least one cooking parameter for a cooking device (2) is provided by selecting a virtual image (Bv) which leads to a cooking state which corresponds to the cooking state of the food (G) in the selected virtual image (Bv) (S9a).

3. The method according to claim 2 (S1-S8, S9a), in which the at least one cooking parameter associated with the selected virtual image (Bv) is automatically adopted by the cooking device (2) with selection of the virtual image (Bv) (S9a ).

4. The method (S1-S8, S9a, S9b) according to one of claims 2 or 3, in which the at least one cooking parameter is at least one cooking parameter from the group

Remaining cooking time;

Cooking temperature;

Cooking mode (e.g. bottom heat, top heat, grill mode, hot air, etc.);

Humidity;

Speed of a forced air fan

includes (S2).

5. The method according to any one of the preceding claims, wherein at least one cooking parameter can be specified or varied by the user.

6. The method (S1-S8, S9a, S9b) according to one of the preceding claims, in which by means of the recorded image (Br) the food (G) depicted in the recorded image (Br) is identified (S5).

7. The method (S1-S8, S9b) according to one of the preceding claims, in which

the at least one virtual image (Bv) is made available for selection (S8), after selection of a virtual image by means of the camera (5) further images (Br) are recorded (S9b) and

at least one action is triggered when a match of an image (Br) recorded by the camera (5) with the selected virtual image (Bv) lies within a predetermined similarity range (S9b).

8. The method (S1-S8, S9b) according to claim 7, wherein at least one action is triggered if a degree of browning of the image (Br) recorded by the camera (5) with a degree of browning of the selected virtual image (Bv) within of a predetermined similarity range (S9b).

9. The method (S1-S8, S9a, S9b) according to one of the preceding claims, in which the at least one virtual image (Bv) is calculated from the image (Br) recorded by the camera (5).

10. The method (S1-S8, S9a, S9b) according to one of the preceding claims, in which the at least one virtual image (Bv) is determined from an image stored in a database.

1 1. Method (S1-S8, S9a, S9b) according to one of the preceding claims, in which the later cooking time can be set by the user.

12. The method (S1-S8, S9a, S9b) according to one of the preceding claims, in which the image (Br) recorded by the camera (5) and the at least one virtual image (Bv) show the food (G) from a different one Show perspective.

13. Cooking appliance with a cooking chamber (3) and a camera (5) directed into the cooking chamber (3), the cooking appliance being set up to carry out the method (S1-S8, S9a, S9b) according to one of the preceding claims.

14. Cooking device system (1), comprising a cooking device (2) with a cooking space (3) and a camera (5) directed into the cooking space (3) and a data processing device coupled to the cooking device (2) via a data network (10) (9), whereby

the cooking device (2) is set up to transmit images (Br) recorded by the camera (5) to the data processing device (9), and the data processing device (9) is set up to at least one virtual image (Bv) of the food ( G), which represents a cooking state of the previously cooked food (G) at a later cooking time, and to be transferred to the cooking device (2).

15. Cooking device system, comprising a cooking device and at least one camera (5) for recording food to be cooked (G) to be cooked by the cooking device, wherein

the cooking device is set up to transmit images (Br) recorded by the camera (5) to the data processing device (9), and - the data processing device (9) is set up to at least one virtual image (Bv) of the food (G) , which represents a cooking state of the previously cooked food (G) at a later cooking time, and to transfer it to the cooking device.