Operation of a domestic cooking appliance with a moisture sensor

Abstract

The invention relates to a method (S1-S12) for operating a domestic cooking appliance (1) having a cooking chamber (2), a settable ventilation device (4-7) for ventilating the cooking chamber (2) and at least one moisture sensor (11) for measuring a moisture in the cooking chamber (2), wherein in the method, a profile of the moisture at a first set ventilation state is evaluated (S2, S3) during a cooking process, a change is effected (S4) from the first ventilation state to a second set ventilation state, which permits a different degree of ventilation compared to the first ventilation state, a profile of the moisture during the second ventilation state or at the end of the second ventilation state is evaluated (S5, S6) and a cooking state of food treated in the cooking chamber is determined (S7) from a comparison of the evaluations.

Description

[0001] Operating a household cooking appliance with a humidity sensor

[0002] The invention relates to a method for operating a household cooking appliance having a cooking chamber, an adjustable venting device for venting the cooking chamber, and at least one humidity sensor for measuring humidity in the cooking chamber. The invention also relates to a household cooking appliance having a cooking chamber, a controllable venting device for venting the cooking chamber, and at least one humidity sensor for measuring humidity in the cooking chamber, wherein the household cooking appliance is configured to carry out the method. The invention also relates to a system comprising a household cooking appliance and an external entity that can be communicatively coupled to the household cooking appliance, wherein the external entity is configured to carry out at least part of the method. The invention is particularly advantageously applicable to ovens, in particular with steam cooking functionality, and cooking drawers, in particular with steam cooking functionality, as well as steam treatment drawers.

[0003] DE 10 2012 200 586 A1 discloses a method for controlling a cooking process in a cooking appliance, in which a gas concentration changing in the cooking appliance during the cooking process is determined, comprising the following steps: Repeatedly measuring the gas concentration in the cooking appliance and comparing two successive measured values, Detecting an extreme value of the gas concentration as a first switch-off condition, After detecting the extreme value, continuing the measuring process for a period of time and reducing the power of a heating device of the gas appliance to such an extent that a keep-warm function is provided if, after detecting the first switch-off condition, at least one further switch-off condition is met within the period of time.

[0004] DE 10327 864 B4 discloses a method for contactless control of a cooking process in a cooking appliance with a cooking chamber, a sensor for detecting a gas concentration in the cooking chamber and an electrical or electronic control which has an evaluation circuit and a memory and is in signal transmission connection with the sensor, wherein the method comprises the following method step: triggering a cooking appliance function as soon as the first derivative of the gas concentration with respect to time after an extreme value has been reached for the first time has become equal to zero and that after the extreme value of the first derivative of the gas concentration with respect to time has been reached for the first time, the remaining cooking time is extrapolated as a function of the output signal of the sensor and is displayed on a display element of the gas appliance.

[0005] In order to provide a cooking appliance device by means of which a process within a cooking chamber can be improved, DE 102008 040 398 A1 proposes a cooking appliance device with a control unit that is designed to control a parameter in a cooking chamber that differs from a temperature parameter. The control unit can be designed to control a humidity parameter.

[0006] In one variant, the control unit is designed to regulate the parameter via exhaust air and / or ambient supply air. In one variant, a cooking chamber closure unit is provided, which can be controlled by the control unit for control purposes. In one variant, the cooking chamber closure unit is continuously adjustable over at least one range. In one variant, the cooking chamber closure unit has at least two closure elements. In one variant, a humidity measuring unit is present. In one variant, the control unit has a memory unit in which product-specific data for control purposes is stored.

[0007] EP 1 847203 A1 discloses that a cooking appliance measures when steam escapes from the food. The corresponding time provides information about how the subsequent process should proceed. Preferably, after detecting the steam escape, the temperature in the cooking chamber is reduced to prevent blackening or drying out of the surface of the food. Measuring the time of steam escape also allows the duration and temperature of subsequent process steps to be optimally adjusted to the specific food.

[0008] EP 1 595453 A1 discloses a method for automatically baking food products in an electric or gas oven having a baking chamber comprising an electric or gas heater, the method comprising the following steps: starting the baking of a food product within the baking chamber of the oven at a predetermined start time; monitoring the concentration of a substance in the air within the baking chamber after the start time; determining a maximum time at which the concentration of the substance reaches a maximum value; calculating the duration of a first time interval between the start time and the maximum time; calculating the duration of a second time interval based on the duration of the first time interval; and ending the baking of the food product at the end of the second time interval.

[0009] DE 10 2007 016 501 A1 discloses that in a method for controlling a cooking process of a product in a cooking chamber of a steam cooker, moisture escaping from the product in the cooking chamber is detected at least temporarily during the cooking process by a moisture sensor over time, wherein during a measuring phase, steam is not introduced into the steam cooking chamber and the moisture sensor is evaluated. For a predetermined cooking process with fixed times for the supply of steam, the end of cooking is determined based on the evaluation of the moisture sensor during the measuring phase. Steam is introduced into the cooking chamber during a steam phase before the measuring phase, wherein the steam supply is stopped after the steam phase and before the measuring phase during a ventilation phase, and the ventilation greatly reduces the concentration of steam in the cooking chamber.

[0010] DE 10 2005 035 564 A1 discloses a method for controlling a household oven, in which during operation at least the air humidity in a baking muffle and / or within the vapors is recorded and evaluated as a baking or cooking parameter during a baking or cooking process, wherein the air humidity is adjusted by influencing an air discharge and / or an air supply of the baking muffle.

[0011] 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 of determining a cooking state of food, in particular its expected end of cooking time.

[0012] This object is achieved according to the features of the independent claims. Preferred embodiments can be found in particular in the dependent claims.

[0013] The object is achieved in particular by a method for operating a household cooking appliance with a cooking chamber, an adjustable venting device for venting the cooking chamber and at least one humidity sensor for measuring a humidity in the cooking chamber, wherein in the method during a cooking process

[0014] - a humidity profile is evaluated at a first set ventilation state,

[0015] - switching from the first venting state to a second set venting state, which allows a different degree of venting compared to the first venting state,

[0016] - a humidity profile is evaluated during the second venting state or after the end of the second venting state and

[0017] - a cooking status of the food cooked in the cooking chamber is determined from a comparison of the evaluations.

[0018] This type of measurement data acquisition (also referred to as "step response") contains significantly more information than a continuous measurement data curve with the same venting state and advantageously enables improved determination of the cooking status of food processed in the cooking chamber, even with less accurate measurement data, and thus also improved adjustment of the cooking process. In particular, the end of cooking time can be determined automatically more accurately, earlier, and more reliably. This, in turn, enables the use of more cost-effective sensor systems and / or extends sensor functionality to a wider range of devices (especially sealed devices) or enables a broader range of applications.

[0019] The household cooking appliance can, for example, be an oven, a cooking drawer, a microwave, or a combination thereof. In particular, the household cooking appliance can also have a steam cooking function and, for this purpose, include a steam generator.

[0020] It is a further development that the method is carried out in a household cooking appliance with steam cooking functionality during a drying phase during which no steam is generated by the steam generator or no steam is introduced into the cooking chamber.

[0021] The controllable ventilation device is designed to vent the cooking chamber so that at least a portion of the cooking chamber atmosphere can escape or exit the cooking chamber in a targeted manner. For this purpose, it has, in particular, at least one vent opening. The cooking chamber atmosphere or exhaust air (air, steam, vapors, etc.) escaping from the cooking chamber can, in particular, be discharged into the environment, possibly after cleaning, for example, into a ventilation duct or a vapor extractor.

[0022] In a further development, the cross-section of at least one vent opening or of an adjoining vent duct is adjustable, e.g., by means of a flap. In a particularly simple development, the cross-section can be adjusted to the venting states "open" and "closed," and in a further development, even in intermediate steps with different opening cross-sections.

[0023] An additional or alternative development is that at least one fan is assigned to the at least one vent opening or an adjoining vent duct ("forced venting"). In a particularly easy-to-implement development, the fan can be set to the venting states "on" and "off." If the fan is speed-adjustable, the speed can also be adjusted in a further development. The use of a fan offers the advantage that the venting volume flow can be adjusted particularly precisely. This also advantageously allows for a particularly high venting volume flow to be achieved.

[0024] A further development is that the ventilation system additionally includes an air intake duct connecting the cooking chamber to the ambient air. This advantageously allows for faster ventilation, especially if the cooking chamber is steam-tight.

[0025] A further development is that the supply air duct is a permanently open duct, especially one with a small cross-sectional area. This is advantageously particularly easy to implement. This development is particularly advantageous in an otherwise vapor-tight cooking chamber, because the supply air duct prevents the development of low pressure or negative pressure in the cooking chamber during forced ventilation, which could lead to an insufficient ventilation volume flow.

[0026] A fan can be assigned to the supply air duct, which, when activated, pushes ambient air into the cooking chamber ("forced ventilation"). In a particularly easy-to-implement development, the fan can be set to the ventilation states "on" and "off." If the fan is speed-adjustable, the speed can also be adjusted in another development. The use of a fan on or in the supply air duct offers the advantage of allowing the ventilation flow rate to be adjusted very precisely. This also allows for a particularly high ventilation flow rate to be achieved.

[0027] A further development is that the cross-section of the supply air duct and / or the cross-section of a supply air opening leading into the cooking chamber can be adjusted, e.g., using a flap. In a particularly simple development, the cross-section can be set to the "open" and "closed" states; in another development, it can also be set in intermediate steps with different opening cross-sections. This also offers the advantage of allowing the ventilation flow rate to be adjusted particularly precisely.

[0028] A ventilation state corresponds, in particular, to a specific setting of the ventilation system, especially to adjust the strength of the exhaust air volume flow. Different ventilation states differ in the possibility of generating different exhaust air volume flows. Different ventilation states can result, for example, from different damper positions and / or different fan power levels.

[0029] In a particularly simple and inexpensive development, the ventilation system is configured to create two different ventilation states: ventilation of the cooking chamber, on the one hand, and no ventilation, or at least no forced ventilation, of the cooking chamber, on the other. This can be achieved by switching the fan on or off and / or by opening or closing the flap.

[0030] Possible examples of creating two different venting states may include:

[0031] - The cooking chamber is not or not highly vapor-tight: the first venting state comprises a closed venting duct and / or a fan assigned to the venting duct in the switched-off state. The second venting state comprises an open venting duct and / or a fan assigned to the venting duct in the switched-on state. If the cooking chamber atmosphere or exhaust air is extracted through the venting duct by means of forced ventilation, ambient air can flow in through leakage openings. A humidity profile can be evaluated in particular, on the one hand immediately before switching to the second venting state and, on the other hand, immediately after returning to the first venting state from the second venting state (i.e., in the first venting state after previously venting the cooking chamber).

[0032] - The cooking chamber is vapor-tight: the first venting state comprises a closed venting duct and a closed air supply duct. The second venting state comprises an open venting duct and an open air supply duct, as well as a fan associated with the venting duct in the switched-on state and / or a fan associated with the air supply duct in the switched-on state. A humidity profile can be evaluated, in particular, immediately before switching to the second venting state and immediately after returning to the first venting state from the second venting state (i.e., in the first venting state after previously venting the cooking chamber).

[0033] Using the humidity sensor, the humidity in the cooking chamber or the cooking chamber atmosphere can be measured directly or indirectly (e.g., via the oxygen content). Examples of humidity sensors include gas sensors, oxygen sensors, especially lambda sensors, dew point sensors, optical sensors, air density sensors, etc.

[0034] During a cooking process, the food present in the cooking chamber is treated, e.g. by introducing heat radiation, for example through electrical resistance heating elements, microwave energy and / or steam.

[0035] The humidity profile measured by means of the at least one humidity sensor comprises several measured or derived values ​​measured consecutively.

[0036] The evaluation of the humidity profile includes, in particular, determining at least one characteristic property of the profile or curve. The at least one characteristic property can be, for example, a gradient value. The evaluation of the humidity profile for a specific set venting state includes evaluating humidity measurements that were measured directly or indirectly during this venting state. However, the at least one characteristic property is not limited to the gradient value, but can additionally or alternatively be a change in the gradient, a curve integral, an extreme value (minimum and / or maximum), a settling time, etc.

[0037] The cooking state of the food is determined by comparing the at least one characteristic property in the first venting state with the same at least one characteristic property in the second venting state, in particular a respective gradient value in the moisture profile. The cooking state can, for example, include a current degree of cooking and / or—in particular by comparison with a target cooking state—an expected cooking time end or a remaining cooking time. In particular, the expected cooking time end can be determined earlier than previously using the present method, allowing, for example, a more precise adjustment of the cooking process.

[0038] A corresponding algorithm can be used to determine the cooking state, especially the end of the cooking time. This algorithm can be created based on real experiments and / or simulations. A further development is the use of data sets from real experiments to feed into a learning model to determine the algorithm. The model calculates the cooking state of the respective food based on the moisture values, particularly the characteristic properties of the moisture profiles. Other input parameters of the model can include, for example:

[0039] - Cooking appliance settings such as target cooking chamber temperature, type of activated heating element (e.g. bottom heat, top heat, hot air, etc.), etc.

[0040] - a type of food to be cooked, which may be entered by the user or determined automatically;

[0041] - a size and / or volume of the food to be cooked;

[0042] - a weight of the food to be cooked;

[0043] - juiciness of the food;

[0044] - a target cooking state of the food;

[0045] - a degree of browning of the food, which can be determined, for example, using a camera.

[0046] The method particularly comprises switching the venting state at least once between the first venting state and the second venting state. This may comprise switching the venting state multiple times. If the venting state is changed multiple times, the cooking state can be determined based on each switching process, even in combination. This advantageously makes it possible to determine the cooking state, e.g., predict the end of the cooking time, more precisely. One development is that, if the venting state is changed multiple times, the process switches from the first venting state to the second venting state and back, even multiple times in one development. However, the method is not limited to this, and in principle, it is possible to switch to any desired venting state, e.g., from the first venting state to the second venting state, then to a third venting state, etc.Therefore, when the description of the present method refers to a first venting state and a second venting state, this only means that a change is made from one specific venting state to another venting state, unless the context indicates otherwise.

[0047] It is a further development that one of the venting states is set such that a most favorable setting for the cooking sequence or cooking process is achieved. This venting state can, in particular, be a venting state that would also be set without using the present method for treating the food. The other venting state is then, in particular, a venting state that does not correspond to a most favorable setting for the cooking process or would not be set without using the present method. This further development is particularly advantageous if the suboptimal venting state is only set for a short period of time, because in this case its effect on the food does not noticeably affect the cooking state and / or the end of the cooking time.

[0048] In a further development, the evaluation of the humidity profile during the second venting state may include evaluating the humidity profile immediately after the start of the second venting state. For this purpose, in particular, the first humidity measurement value is measured immediately after the start of the second venting state.

[0049] In a further development, the evaluation of the humidity profile during the second venting state may include evaluating the humidity profile after a predefined delay time after the start of the second venting state. For this purpose, in particular, the first humidity measurement value is only measured after the predefined delay time has elapsed.

[0050] One embodiment provides that, when the humidity profile is evaluated during the second venting state, the humidity profile is evaluated immediately after the start of the second venting state. This can advantageously enable a particularly accurate determination of the cooking state and / or the end of the cooking time.

[0051] However, the evaluation or recording of measured values ​​can in principle be carried out at any time and using any measuring points, even multiple times.

[0052] The fact that the course of the humidity is evaluated after the end of the second venting state can, in one embodiment, comprise that after carrying out the second venting state, a return is made to the first or a further (e.g. third) venting state and the course of the humidity is measured at the beginning of the venting state following the second venting state, in particular immediately (i.e., without any deliberate delay) at the beginning of the venting state following the second venting state.

[0053] One embodiment involves determining a gradient value of a moisture content profile as the characteristic property, and comparing the gradient values ​​with a difference between the gradient values. This is particularly advantageous because gradient values ​​can be determined based on a relatively small number of measured values, or in extreme cases, only two. Furthermore, the gradient value is a comparatively robust characteristic property.

[0054] It is a development that the gradient value includes or is a gradient (as such). With more than two measuring points, a gradient can be determined, for example, by curve fitting or similar. For example, the humidity F(h) and F(t2) of the cooking chamber atmosphere (absolute humidity f or relative humidity cp) can be measured at the first venting state Zi at times h and t2 respectively, whereby these times do not have to be the directly consecutive measured values, but can be. In a general development, the humidity F can be measured cyclically, e.g. every 10 s or every 30 s. From this, the gradient AS(Zi) = AF(Zi) / At(Zi) = [F ) - F(h)] / (t2 - h) at the first venting state Zi can then be calculated.The system now switches to the second venting state Z2, and during the second venting state Z2—in particular after a certain delay period—or after the second venting state Z2, the gradient AS(Z2) = AF(Z2) / At(Z2) = [F ) - F(ti)] / (t2 - h) is calculated analogously. The gradients AS(Zi) and AS(Z2) or a value derived from them, such as their difference, can then be entered as input value(s) into the algorithm for calculating the end of the cooking time.

[0055] A further development is that the gradient value comprises a gradient averaged from several gradients determined at different time intervals. This is advantageously particularly robust. This averaged gradient can also be referred to as the "mean rate of change" and can be used, for example, instead of just one gradient.

[0056] One embodiment allows for the second venting state to allow for more intensive venting, e.g., because a flap is opened wider and / or the fan is switched on or set to a higher flow rate than in the first venting state. This advantageously covers the case where, to determine the end of the cooking time, the humidity level is briefly lowered using the second venting state, only to then be allowed to rise again.

[0057] One embodiment allows for more intensive venting in the first venting state than in the second venting state. This can be advantageous for detecting steam release from the food being cooked particularly accurately using the second venting state.

[0058] One embodiment is that, by means of the second venting state, the humidity in the cooking chamber is reduced to or below a predetermined level, and the analysis is only performed then. This has the advantage that steam release from the food can be determined particularly precisely, since steam previously introduced into the cooking chamber atmosphere does not, or only slightly, overwhelm the steam release from the food. In particular, by switching to the second venting state, the steam initially present in the cooking chamber can be almost completely removed before the analysis is performed.

[0059] Since the change in the humidity value or the humidity profile depends not only on the venting condition but also on how much water is released as steam by the food, this can be used to determine the so-called AW ("Available Water") value, which is a measure of the free water present in the food that is available for reactions, and from this, conclusions can be drawn about the food (water content, type of food, etc.).

[0060] Furthermore, the change in the moisture level or moisture profile can be used to determine the porosity of the food and how this porosity changes during the cooking process. Different foods produce different moisture profiles in the cooking chamber. It is therefore also possible to determine the type and / or quantity of food being cooked if the temperature / energy input and moisture profile, as well as the moisture removal, are known.

[0061] The object is also achieved by a household cooking appliance with a cooking chamber, a controllable venting device for venting the cooking chamber, and at least one humidity sensor for measuring humidity in the cooking chamber, wherein the household cooking appliance is configured to carry out the above method. The household cooking appliance can be designed analogously to the method and has the same advantages.

[0062] In a further development, the household cooking appliance has a steam cooking function. It can be configured to generate steam generated by a steam generator during the first set venting state and / or during the second set venting state and to introduce it into the cooking chamber. The algorithm for determining the cooking state or end of cooking time can then be configured to take into account the addition of steam effected by the steam generator.

[0063] One embodiment of the household cooking appliance is that it has a steam-tight cooking chamber. This is particularly advantageous for determining the cooking status or end of cooking time, because it prevents parasitic escape of the cooking chamber atmosphere from the cooking chamber through gaps between the door and the cooking chamber or other leaks such as bushings, openings in the cooking chamber (e.g., for the motor shaft of a fan impeller), etc.

[0064] In one embodiment, the household cooking appliance comprises a control device configured to carry out at least part of the method, in particular to evaluate the processes and determine the cooking state. This offers the advantage that the method can be carried out autonomously on the household appliance.

[0065] The object is further achieved by a system comprising a household cooking appliance, in particular as described above, and an external entity that can be communicatively coupled to the household cooking appliance, wherein the external entity is configured to carry out at least part of the method, in particular to evaluate the processes and determine the cooking state. This achieves the advantage that the household cooking appliance can be relieved of computational load. The external entity can be, for example, a user terminal, in particular a mobile user terminal such as a smartphone or tablet, a network server, or a cloud computer.

[0066] The above-described properties, features and advantages of this invention, as well as the manner in which they are achieved, will become clearer and more clearly understood in connection with the following schematic description of an embodiment, which is explained in more detail in connection with the drawings.

[0067] Fig.1 shows a sectional side view of a household cooking appliance in the form of an oven which is designed to carry out the method;

[0068] Fig.2 shows a possible sequence of the procedure.

[0069] Fig. 1 shows a sectional side view of a household cooking appliance in the form of an oven 1 with a cooking chamber 2, the front loading opening of which can be closed steam-tight by means of a door 3. The cooking chamber 2 has a vent opening 4 which merges into a vent duct 5. The vent duct 5 is equipped with a flap 6 (or another passage valve) and / or with a fan 7 for discharging exhaust air from the cooking chamber 2. The flap 6 and the fan 7 can be controlled by a control device 8, which here, for example, also controls other functions of the oven 1, e.g. cooking sequences or processes. Here, the control device 8 can, for example, control resistance heating elements such as at least one top heat heating element 9, one bottom heat heating element (not shown), one hot air heating element (not shown), etc., for example to set a cooking chamber temperature.In the present case, the oven 1 has a steam generator 10, which can also be controlled by the control device 8 to generate steam. Furthermore, the oven has a humidity sensor 11, e.g., a lambda probe, which is coupled to the control device 8 and transmits recorded measured values ​​to the control device 8. Furthermore, a communication module 12, such as an Ethernet module, a WLAN module, and / or a Bluetooth module, can be present to connect the oven 1 to an external entity such as a smartphone S, a tablet, etc., a network server N, a cloud computer, etc.

[0070] Optionally, the oven 1 can also have an air supply device 13, 14, 15 with an air supply duct 13 connecting the cooking chamber 2 to the environment. A fan 14 is assigned to the air supply duct 13, which, when activated, pushes ambient air into the cooking chamber 2. Additionally, a flap 15 can be provided to selectively open the air supply duct 13 to allow the ambient air to pass through or to seal the air supply duct 13 in a vapor-tight manner. The fan 14 and the flap 15 can also be controlled by the control device 8. The air supply device 13, 14, 15 can be used to assist in ventilating the cooking chamber 2.

[0071] Fig.2 shows a possible sequence of the method using oven 1 as an example.

[0072] In a step S1, the cooking chamber 2 is loaded with food to be cooked, e.g. bread dough, and the cooking process is started. For this purpose, a target cooking state and a type of food can, for example, have been entered by the user or called up from a cooking program. The type of food can also be determined automatically by the oven 1. At the start of the cooking process, the first venting state is set so that the flap 6 is open and / or the fan 7 is running. Typically, the humidity in the cooking chamber 2 increases due to steam released by the food. In a step S2, humidity measurements are recorded at different times using the humidity sensor 11, advantageously immediately after the start of the cooking process.

[0073] In a step S3, the control device 8 calculates a gradient, in particular an average gradient.

[0074] In a step S4, the venting state is switched to a second venting state, in which the flap 6 is closed and / or the fan 7 is stopped. As a result, the humidity in the cooking chamber 2 increases significantly faster than in the first venting state.

[0075] In a step S5, analogous to step S2, humidity measurement values ​​are recorded at different times using the humidity sensor 11.

[0076] In a step S6, the control device 8 calculates a gradient, in particular an average gradient, analogously to step S3.

[0077] In a step S7, the control device 8 calculates an expected end of cooking time from the gradients calculated for the two venting states by means of an algorithm implemented, e.g. programmed, in the control device 8 and can in particular display the end of cooking time to a user and / or adapt the cooking process accordingly.

[0078] In step S8, the system switches back to the first venting state. As a result, the humidity readings either decrease or increase significantly more slowly.

[0079] In an optional step S9, measured values ​​can now be recorded again, analogous to step S2, and evaluated in a likewise optional step S10, analogous to step S3, by determining the gradient. In a further optional step S11, the control device 8 can additionally use this gradient by means of the algorithm to determine the end of the cooking time, analogous to step S7.

[0080] If the end of the cooking time is reached in step S12, the cooking process is terminated. In particular, the period or phase during which the second venting state is present can be comparatively short, e.g., 1 minute, while the period or phase during which the first venting state is present can be comparatively long, e.g., 15 minutes.

[0081] In one variant, the phase in which the second venting state is present can be set or carried out several times during the cooking process with the corresponding evaluations and, if necessary, actions.

[0082] Of course, the present invention is not limited to the embodiment shown.

[0083] For example, steps S2, S3, S5 to S7 and possibly S9 to S11 can also run in the smartphone S or in the network server N.

[0084] The supply air device 13 to 15 can also be activated in the first venting state.

[0085] In general, "a", "an", etc., can be understood as a singular or a plural, in particular in the sense of "at least one" or "one or more", etc., unless this is explicitly excluded, e.g. by the expression "exactly one", etc.

[0086] A numerical value may also include the exact number stated as well as a usual tolerance range, as long as this is not explicitly excluded.

[0087] List of reference symbols

[0088] 1 oven

[0089] 2 cooking chamber

[0090] 3 Door

[0091] 4 vent opening

[0092] 5 Ventilation duct

[0093] 6 flap

[0094] 7 fans

[0095] 8 Control device

[0096] 9 top heat radiators

[0097] 10 steam generators

[0098] 11 Humidity sensor

[0099] 12 Communication module

[0100] 13 Supply air duct

[0101] 14 fans

[0102] 15 flap

[0103] N network server

[0104] S Smartphone

[0105] S1-S12 process steps

Claims

Claims: Method (S1-S12) for operating a household cooking appliance (1) with a cooking chamber (2), an adjustable venting device (4-7) for venting the cooking chamber (2) and at least one humidity sensor (11) for measuring humidity in the cooking chamber (2), wherein in the method during a cooking process - a moisture profile is evaluated at an initial set ventilation state (S2, S3), - is switched from the first venting state to a second set venting state, which allows a different level of venting compared to the first venting state (S4), - a moisture profile is evaluated during the second venting state or after the end of the second venting state (S5, S6) and - a cooking state of food treated in the cooking chamber is determined from a comparison of the evaluations (S7). Method (S1-S12) according to claim 1, wherein, when the moisture profile is evaluated during the second venting state (S5, S6), the moisture profile is evaluated immediately after the start of the second venting state. Method (S1-S12) according to one of the preceding claims, wherein, when, after carrying out the second venting state, the system returns to the first or to a further venting state (S8), the moisture profile is evaluated at the beginning of the venting state following the second venting state (S9-S11).Method (S1-S12) according to one of the preceding claims, wherein the evaluations include a determination of a slope value of a course of the respective moisture (S2, S3, S5, S6) and the comparison includes a determination of a difference of the slope values.

5. Method (S1-S12) according to one of the preceding claims, wherein the first venting state enables a stronger venting than the second venting state.

6. Method (S1-S12) according to one of the preceding claims, wherein the second venting state enables a stronger venting than the first venting state.

7. Method (S1-S12) according to claim 6, wherein by means of the second venting state the humidity in the cooking chamber (2) is reduced to or below a predetermined level and the evaluation is only then carried out.

8. Household cooking appliance (1) with a cooking chamber (1), a controllable venting device (4-7) for venting the cooking chamber (2) and at least one humidity sensor (11) for measuring humidity in the cooking chamber (2), wherein the household cooking appliance (1) is configured to carry out the method (S1-S12) according to one of the preceding claims.

9. Household cooking appliance (1) according to claim 8, wherein the household cooking appliance (1) has a steam-tight cooking chamber (2).

10. Household cooking appliance (1) according to one of claims 8 to 9, wherein the household cooking appliance has a control device (8) which is configured to carry out at least part of the method (S2, S3, S5-S7, S9-S11).

11. System (1 , S, N) comprising a household cooking appliance (1) according to one of claims 8 to 10 and an external instance (S, N) communicatively coupled to the household cooking appliance (1), wherein the external instance (S, N) is configured to perform at least part of the method (S2, S3, S5-S7, S9-S11).

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