Method for operating cooking appliance

Abstract

A method for operating a cooking appliance for cooking includes: selecting a predefined cooking algorithm based on a selected food; the cooking algorithm is configured to cause the heating device to operate in a preheating phase (P) of the cavity and in a cooking phase, the cooking phase comprises at least one main heating phase (I, II), and the main heating phase (I, II) is configured to cause the heating device to operate in the preheating phase (P) and in the cooking phase of the cavity. Wherein the preheating phase (P) operates within a predefined time span and / or until the temperature of the cavity or the tray in the cavity reaches a predefined value, and wherein the predefined time span and / or the predefined value correspond to the selected food.

Description

Technical Field

[0001] The invention relates to a method for operating a cooking appliance. Background Art

[0002] During the cooking program, the temperature of the heating cavity is usually adjusted due to the measurement of the temperature of the air in the cavity, and the user usually sets which type of heater will be in operation by manually selecting the cooking program. The desired operation of the heater is performed by manual adjustment. In order to reach a temperature in the cavity that can correspond to the set operation of the heating element, the heating element or combination of elements can be operated within an estimated time. In order to further improve the control of the cooking effect by controlling the temperature of the food, it would be useful to have an operating algorithm and more accurate information about the temperature of the food or its vicinity at a specific moment. Different cooking regimes will require more accurate knowledge or estimates of the temperature of the food at different moments and stages of cooking. Summary of the invention

[0003] It is an object of the present invention to improve the application of heat to specific foods in cooking stages and cooking appliances and to adapt the generation of heat to the desired doneness of the food or the initial condition of the food.

[0004] This object is achieved by the subject-matter of the independent claims.

[0005] The present invention relates to a method according to claim 1.

[0006] Preferred embodiments are subject matter of the dependent claims.

[0007] According to the present invention, a method for operating a cooking appliance for cooking comprises: selecting a predefined cooking algorithm based on a selected food; and heating a cavity of the cooking appliance by a heating device, wherein the cooking algorithm is configured to cause the heating device to operate in a preheating phase and a cooking phase of the cavity, wherein the cooking phase comprises at least one main heating phase, wherein the preheating phase operates within a predefined time span and / or until the temperature of the cavity or a tray in the cavity reaches a predefined value, wherein the predefined time span and / or the predefined value corresponds to the selected food.

[0008] The cooking appliance may include an oven or any other appliance having at least one heating element and a cavity. The term "cooking" may be understood to mean the process of heating a selected food, which may be frozen, pre-cooked, freshly prepared, meat, fish, vegetables or any other kind of food. The heating device may have one or more than one heating element and may be mounted on the top side of the cavity and in the cavity, for example above the tray. The preheating phase (one or several) may be run for a predefined time (with or without food) and may depend on the type of food, such as whether it is fresh or frozen (e.g. longer operation and / or higher power than fresh food). The cooking phase may be defined as the phase (or phases) in which the food has been placed in the cooking appliance and actively heated and thereby cooked. During the preheating phase and / or during the cooking phase, when the temperature of the cavity or the temperature of the tray in the cavity reaches a predefined value, it may be estimated by knowing the physical properties of the tray and the heating device. For this purpose, a temperature sensor may also be mounted in the cavity, which may also physically contact the tray or another element. For example, the method can use different algorithms with optimized and increased infrared heater power with respect to pizza thickness and doneness and crispness. In some cases, for example, food can be prepared without additional manipulation (without turning the food). In addition, the method can reduce smoke.

[0009] According to another embodiment of the method, cooking algorithms are defined for preparing specific predefined foods, and wherein a plurality of cooking algorithms are saved to a memory of the controller and selected by scanning a code by a scanning device or by user input from an interface at the cooking appliance or by wireless communication.

[0010] To cook the desired and selected food, one or more algorithms predefined and / or input by the user may be selected and the food may be cooked automatically. Any wireless device may be used to connect to the cooking appliance and its controller directly or through a cloud system to select the desired algorithm. The algorithm may be a specially designed algorithm with increased infrared heater power for preparing steaks and pizzas without manipulation and with reduced smoke.

[0011] According to another embodiment of the method, before and / or during the preheating phase and / or during the cooking phase, the temperature of the cavity and / or the tray is measured at least once at a predetermined time and / or within a predetermined time span by a temperature sensor in the cavity and / or at the tray.

[0012] To improve the cooking result, the temperature of the tray or another component in the cooking appliance may be measured directly and / or estimated based on heating models and other physical properties of the heating device and cooking appliance, if known, such as the temperature coefficient of the tray.

[0013] According to another embodiment of the method, controlling the temperature of the tray and / or the cavity is performed based on measured and / or estimated temperatures of the cavity and / or the tray by operating the heating means by a controller according to a cooking algorithm.

[0014] During the preheating phase and / or during the cooking program, the temperature of the cavity and / or tray where the food is placed may be estimated and / or measured at a specific moment or within a predefined time span defined by the user or predefined in the algorithm. The heating may then be adjusted iteratively.

[0015] According to another embodiment of the method, the cooking algorithm is configured to operate the heating device in a preheating phase of the cavity and in a first main heating phase and a second main heating phase, wherein the first main heating phase and the second main heating phase have different time periods and / or different duty cycles for operating specific components of the heating device according to predetermined stages of cooking food during the first main heating phase and the second main heating phase.

[0016] This time period can be the time span of the entire first or second main heating phase.By using different time periods or time spans, for example with different heating powers, different cooking phases can be performed.

[0017] According to a further embodiment of the method, the second main heating phase is at least partially a rest phase in which the heating of the heating device is stopped.

[0018] Some types of food may require a predefined resting period, such as pizza in the final stages of cooking.

[0019] According to a further embodiment of the method, during the preheating phase the infrared heater and the upper heater are operated at least partially simultaneously.

[0020] The heating power and the amount of heat provided for cooking can be increased by using more than one heating element at the same time.

[0021] According to another embodiment of the method, the first main heating phase operates within a predefined time period of the first main heating phase, and in the first main heating phase, the infrared heater is operated with a first duty cycle, and the upper heater is operated with a second duty cycle at a different time than the infrared heater, and wherein the predefined time period of the first main heating phase and the first duty cycle and the second duty cycle depend on the selected food.

[0022] The duty cycles can be equal and operate at the same or different times.

[0023] The predefined time periods of the first and second (or third or several other) main heating phases may be equal or different, depending on the desired heating effect in the different heating plans during the first and second (or further) main heating phases. In a particular embodiment, the upper heater and the infrared heater may be operated during the first main heating phase so that they are never operated simultaneously, which may reduce the total heating power.

[0024] The predefined time period may be, for example, 3 minutes or longer (or shorter, for example, 25 seconds). The duty cycle of a particular heater may be between 5% and 100% of the predefined time period. As an example, the infrared heater and / or the upper heater may have an active phase time in a duty cycle of 20% or another amount of the predefined time period. If the predefined time period is 25 seconds, then the active heating period of 20% duty cycle corresponds to 5 seconds.

[0025] According to another embodiment of the method, the second main heating phase is operated within a predefined time period of the second main heating phase, and in the second main heating phase, the infrared heater is operated with a third duty cycle and the upper heater is operated at a fourth duty cycle at least partially at the same time, and wherein the predefined time period of the second main heating phase and the third and fourth duty cycles depend on the selected food.

[0026] The two heating elements can be operated in a simultaneous manner and at the same time during a predefined time period of the second main heating phase and provide heat at least once or multiple times. The heating elements can also be operated in an alternating manner. The duty cycle can have activation phases at least partially simultaneously, wherein such an operating plan can increase the heating power (heat) provided to the food.

[0027] As an example, the infrared heater may have an active phase time in a duty cycle of 67% of the predefined time period, and the upper heater may have an active phase time in a duty cycle of 50% of the predefined time period or another amount. If the predefined time period is 25s, then the active heating period of 20% duty cycle corresponds to 5s. The first and second main heating phases may be interchanged.

[0028] By describing the use of a preheating phase and a first and a second (or more) main heating phases, the cooking result can be better adjusted and cooking can be accelerated.

[0029] According to a further embodiment of the method, the total heating power of the heating device during the second main heating phase is higher than the total heating power during the first main heating phase.

[0030] Different stages of cooking with different power consumption and heat provided may be performed.

[0031] According to another embodiment of the method, the first main heating phase is operated within a predefined time period of the first main heating phase, and in the first main heating phase, the infrared heater is operated with a first duty cycle and during the entire predefined time period of the first main heating phase, and the upper heater is operated with a second duty cycle for partial time intervals of the predefined time period of the first main heating phase and then is operated in addition to the infrared heater, and wherein the predefined time period of the first main heating phase and the first duty cycle and the second duty cycle depend on the selected food.

[0032] According to another embodiment of the method, the first main heating phase is operated within a predefined time period of the first main heating phase, and in the first main heating phase, the upper heater is operated with a first duty cycle and during the entire predefined time period of the first main heating phase, and the infrared heater is operated with a second duty cycle for partial time intervals of the predefined time period of the first main heating phase and then is operated in addition to the upper heater, and wherein the predefined time period of the first main heating phase and the first duty cycle and the second duty cycle depend on the selected food.

[0033] The choice of the type of heater which may be operated during the entire predefined period of time of the first main heating phase may depend on the desired cooking result and / or the selected algorithm and / or the selected food.

[0034] It is also possible that the two heating elements are partially operated simultaneously, wherein one of them (e.g. the infrared heater) can be operated permanently and the other heater can be operated in addition and only at a part of the time span of the first main heating phase. Similar operation is possible for the second or further main heating phases. Furthermore, a post-heating phase with a specific predefined plan is also possible.

[0035] Preheating may be done within a predefined time, or until the temperature measured by the sensor is reached.The shape of the heater may be such that the area under the heater may be heated optimally and quickly, and the largest possible area under the heater or heaters may be heated.

[0036] Heaters and / or other components for cooking may reach temperatures of 200° C. to 400° C. or other temperatures. Furthermore, the preheating phase may be taken into account by a corresponding algorithm, e.g. the temperature of a component of the tray may vary in different ways depending on the food, e.g. if a steak is cooked the temperature gradient in the tray may be different than if fish is on the tray, or may differ depending on the size of the food, wherein said temperature gradient may be taken into account by the preheating (and / or main cooking phase) and the provided temperature increased or decreased accordingly in order to reach a predefined temperature span (of the tray or another component) for cooking.

[0037] According to a further embodiment of the method, a smoke reduction step is performed during and / or after the cooking phase, wherein the smoke reduction step comprises an alternating operation of an oven fan and a cooling fan of the cooking appliance.

[0038] By operating the oven fan or another fan in the cooking appliance and the cooling fan in an alternating manner, the pressure in the cavity can be increased and smoke can be blown out of the cavity, for example before the door of the cooking appliance is opened. The door is closed during the preheating phase and / or the main cooking phase.

[0039] The smoke reduction step may be performed during a predefined time span before or at the end of the cooking process, for example within the last 2 minutes of the cooking process. For example, a time period of 15 seconds may be applied, first the oven fan may be operated for 5 seconds (oven fan only) and the cooling fan may be turned off, then the cooling fan may be operated for 10 seconds and the oven fan (heating fan) may be turned off. The alternating operation may be performed (repeatedly) until the cooking process ends.

[0040] Furthermore, the speed of both fans can be constant or variable.

[0041] The heating means may be known heating components mounted on the top or bottom of the cavity and / or heating means for heating the air circulated by the fan. The controller is part of the electronics of the cooking appliance (oven) and may be connected to a human machine interface, a communication unit for connection to a wireless device or a data platform (cloud, internet, remote computer, mobile phone, etc.).

[0042] Generally, it must be mentioned that the temperature sensor can make it possible to measure the temperature of the tray using physical contact in combination with a suitable algorithm for cooking (different) foods, which can be based on the temperature measurement of the tray and run by the controller, which can help estimate the current temperature of the food. The cooking algorithm can be selected by the user and / or the user can simply scan the food packaging (code) by a scanner and automatically set the cooking parameters and / or the algorithm for controlling the heating device (s) due to the predefined program (algorithm) and the initial and / or iterative controlled tray temperature. The temperature sensor can also be applied to household appliances with a heating cavity and generally (several) kinds of ovens.

[0043] Furthermore, other types of heaters may also be applied as grill (hereinafter) and upper heater or in addition to them to perform the method of the invention. Tubular heaters for both types (grill and upper heater) and / or as quartz heaters or microwave heaters or microwave energy sources or a combination of all at a predefined duty cycle may be implemented.

[0044] According to another embodiment, the cooking appliance further comprises a scanning device for scanning a code of the cooking program.

[0045] The scanning device can be mounted inside the housing, wherein the housing can have an opening at the front or another side of the housing through which the code can be scanned. The code can be a QR code or any other type of code that can be optically recognized. Other optical code or image detection devices can also be applied to identify the food to be cooked by an algorithm that can be automatically selected. The controller can be connected to the scanning device and is configured to identify the scanned code and / or food and select at least one of the predefined algorithms for automatic cooking.

[0046] According to another embodiment of the oven, the tray is a tray for grilling or a pizza stone or a baking tray.

[0047] The main heating phases can be adjusted in terms of time and / or heating power and interchangeable if required by a particular algorithm. Furthermore, different operations can be applied as required, such as resting, heating with only one heating element or more than one, and their operating times (e.g. duty cycles) can overlap partially or completely or not. Combinations of operating plans are also possible.

[0048] Instead of a tray, a net or another holding device may also be used to hold or serve the food thereon.

[0049] Compared with known devices, the above method can provide a very fast food preparation and / or cooking method. For example, when the preheating phase is over, the pizza can be finished within 3 minutes of being placed in the cavity (fresh or even frozen).

[0050] The trays may be placed at predefined levels in the cavity, which may depend on the type of food or the selected algorithm and cooking method.

[0051] Several different types of trays can be used which can be contacted with temperature sensors and adapted such that their temperature can be measured and adjusted by the heating device within an on-the-fly algorithm.

[0052] The cooking process may be performed by operating at least one component of the heating device for a predefined time based on an expected temperature at or at the tray due to the predefined process, wherein the expected temperature may be estimated from temperature measurements using a temperature sensor and from known physical properties of the tray.

[0053] The controller can automatically set the required cooking parameters based on the scanned food. The user can put the food into the cooking appliance and confirm the start of the cooking process, where special algorithms can also be provided or predefined for special types of food, such as steak and pizza.

[0054] The method may also include the following steps: when the controller requires, placing a tray or another device for holding food into the cavity, wherein the controller may provide a signal via an interface, display, speaker or via wireless electronic means for a command to place the tray and / or food into the cavity and at a specific level (for the tray). Typically, the preheating phase may be configured to heat components in the cavity, in particular the tray, and after the preheating phase is complete, the food may be placed in the cavity (on the tray). When the food is cooked according to the selected algorithm, another signal or command to remove the food from the cavity may be given via an interface, speaker, display or mobile device.

[0055] The cooking program and the corresponding algorithm can be selected on the display (interface) at the cooking utensil. For the case where a specific program includes a preheating phase, this information can be written on the display. In addition, it can be recommended to open the protective cover to the user on the display. The preferred layer or mandatory layer of the tray for the corresponding food and program can be written on the display, such as the fourth layer (counted from the bottom or top of the cavity) for fish, vegetables, and steak. For pizza, as another example, it can be written that the tray should be placed upside down on the fourth (or different) layer for preheating. After placing the tray, the program can be started automatically, or the program can be started by the user's confirmation, or the program can be started after counting a predefined time (which can be shown on a display or another device). After preheating, the display can notify the user that the temperature has been reached and the food should be placed on the tray.

[0056] Furthermore, after the cooking program is finished and a signal is given accordingly (acoustically and / or at a display, etc.), the user may be asked whether to continue with the same program for another food or a different program for a different food or to switch off the oven.

[0057] For the continuation case, the already heated tray can be taken into account and the next preheating phase shortened accordingly. The user can then be informed again to place the food on the tray according to the specially selected new program or the same program, possibly the tray can remain on the same level or on a changed level belonging to the selected program. All commands or information can also be transmitted by wireless means.

[0058] The upper heater may have a power of, for example, 1100 W (Watts), and the lower heater may have a power of 2200 W or different.

[0059] Combinations of method steps are possible. BRIEF DESCRIPTION OF THE DRAWINGS

[0060] The invention will be explained in more detail with reference to exemplary embodiments depicted in the drawings.

[0061] The accompanying drawings are included to provide a further understanding of the present invention, and are incorporated into and constitute a part of this specification. The accompanying drawings illustrate comparative embodiments and embodiments of the present invention and are used together with the specification to explain the principles of the present invention. Other embodiments of the present invention and many of the expected advantages of the present invention will be readily understood as they become better understood by reference to the following detailed description. The elements of the accompanying drawings are not necessarily drawn to scale relative to each other. The same reference numerals represent corresponding similar parts.

[0062] Figure 1 The preheating and cooking phases of a method according to an embodiment of the invention are shown.

[0063] Figure 2 Shows Figure 1 The first main heating phase of the cooking phase.

[0064] Figure 3 The preheating and cooking phases of a method according to another embodiment of the invention are shown.

[0065] Figure 4 Shows Figure 3 The first main heating phase of the cooking phase. DETAILED DESCRIPTION

[0066] Although specific embodiments have been shown and described herein, it will be appreciated by those skilled in the art that various alternative and / or equivalent embodiments may be used to replace the specific embodiments shown and described without departing from the scope of the present invention. Generally, this application is intended to cover any adaptation or variation of the specific embodiments discussed herein.

[0067] Figure 1 The preheating and cooking phases of a method according to an embodiment of the invention are shown.

[0068] exist Figure 1 In the embodiment, a preheating phase P spans a predefined time span, is followed by a first main heating phase I, and is then followed by a second main heating phase II.

[0069] The first main heating phase I operates within a predefined time period of the first main heating phase I, and in the first main heating phase I, the infrared heater operates at a first duty cycle, and the upper heater operates at a second duty cycle at a different time from the infrared heater, and wherein the predefined time period of the first main heating phase I and the first duty cycle and the second duty cycle depend on the selected food.

[0070] For example, Figure 1Embodiments may pertain to steak algorithms designed for optimal steak preparation, with minimal or no manipulation during grilling. The preparation time (predefined time) may be based on the selected steak, the thickness of the steak, and the desired doneness. Thicker steaks with more preparation may have longer preparation times. Each program (algorithm) may consist of at least 3 phases: a preheating phase P, a first main heating phase I, and a second main heating phase II, and in some cases may also include a third phase (e.g., resting). The first and second main heating phases may have different time periods and different duty cycles. How long each phase lasts depends on the thickness and the desired doneness. In addition, the preheating step P of the device may be used to specifically determine and provide a preselected temperature, which is detected by a purposefully developed mechanism (estimate) or (multiple) sensors. When the preheating P is running, two heaters may work simultaneously. This results in the fastest possible preheating time for the device, and the heated area may be maximized. The preheating concept may also be used in other embodiments of the method.

[0071] After the first main heating stage I is completed, the second main heating stage II begins, in which the heaters operate within a specific time period and duty cycle that is different from the algorithm from the first main heating stage I. Both heaters operate simultaneously for a short time, or they operate alternately. In this stage, the smoke reduction process may also work. The algorithm(s) are designed so that the infrared heaters are started first, then the two heaters are operated simultaneously for a short time, and then the upper heater starts to work. This is a more aggressive algorithm that causes browning on the surface of the meat in caramelization of the meat surface. In some cases, it may be useful to apply a third main heating stage (not shown) in which the meat is left to rest for a period of time. This stage is included in the preparation of very thick (greater than 4 cm) steaks and if the user wants to cook them to a higher core temperature (above 65°C).

[0072] Furthermore, in this specially designed algorithm, a step for reducing smoke in the final stage of steak preparation can also be made. In this stage, the oven fan and the cooling fan can work alternately. Due to the alternate fan operation, specific conditions occur in the oven cavity, which leads to a better reduction of smoke from the oven cavity via the ventilation system. This is beneficial because when the user opens the door after the program, less smoke remains in the cavity. This leads to a better user experience.

[0073] Figure 2 Shows Figure 1 The first main heating phase of the cooking phase.

[0074] from Figure 2It can be estimated that during the first main heating phase I, the infrared heater is operated with a first duty cycle, and the upper heater is operated with a second duty cycle at a different time than the infrared heater (switching lower or higher pulses at different times). The duty cycles can have equal lengths or periods, or be different from each other.

[0075] After reaching the predefined temperature from preheating, the program starts operating according to the first phase algorithm, which enables the thermal preparation of the steak. This corresponds to the first main heating phase I, and in this phase the heaters work according to a specific time period and duty cycle, where both heaters do not work at the same time. First, the infrared heaters can start operating, after which both are turned off for a predefined time, then the upper heater starts working, and then both are turned off for a predefined time. This algorithm is less aggressive and more gentle, it allows an even and controlled thermal preparation of the steak.

[0076] Figure 3 The preheating and cooking phases of a method according to another embodiment of the invention are shown.

[0077] The first main heating phase I operates within a predefined time period of the first main heating phase I, and in the first main heating phase I, the infrared heater operates at a first duty cycle (e.g., within 100% of the predefined time period), and the upper heater operates at least partially at the same time as the infrared heater at a second duty cycle (e.g., within 25% of the predefined time period), and wherein the predefined time period of the first main heating phase I and the first and second duty cycles depend on the selected food. The second main heating phase II is at least partially a rest phase in which the heating of the heating device is stopped. In the second phase II, the heater is turned off, and the food (e.g., pizza) is at rest, and the bottom side of the pizza is finished. In this phase, browning and crisping of the bottom side may occur. The predefined time periods of the first and second main heating phases may depend on the type of food (e.g., pizza or steak), for example, whether they are frozen or fresh, thin or thick.

[0078] according to Figure 3 An embodiment of the method may, for example, be designed for pizza preparation, which may be compared to a pizza prepared in a bakery oven.

[0079] By means of the mentioned embodiments, the appearance of the food can be affected and its baking time can be greatly reduced compared to built-in ovens, stove-top cookers and free-standing racks. Pizzas prepared with this algorithm have a crispy crust, can be juicy and have large holes in the crust. Frozen pre-made pizzas can also be prepared in a very short period of time, and the preparation time can depend on the desired crispness.

[0080] This method for pizza preparation generally comprises preheating the equipment to a specifically determined temperature and reaching a preselected temperature. During a first main heating phase I, the pizza is heat treated from above and from below by a preheating tray. During this phase, internal holes can be formed in the crust of the pizza.

[0081] When the preheating P is running, the two upper heaters can be operated simultaneously. This results in the fastest possible preheating time of the device. The preheating time can depend on the desired crispness of the crust. A crispier pizza has a longer preheating phase, wherein the longer preheating phase is reflected in a higher device temperature.

[0082] Figure 4 Shows Figure 3 The first main heating phase of the cooking phase.

[0083] After reaching the temperature from preheating, the program starts working in the first main heating phase I algorithm, which enables pizza preparation to complete the upper side of the pizza. In this phase, the crust on the upper side browns and forms large holes.

[0084] Since the value of the shown sum of the powers P of all operating heaters does not reach zero during the duty cycle, it can be recognized that there is always at least one heater operating (heating). Figures 1 to 3 Similar information is received regarding operation, where it can be recognized that if the sum of the powers P reaches zero, then all heaters are turned off.

[0085] In the foregoing detailed description, in order to simplify the present disclosure, various features are grouped together in one or more examples. It should be understood that the above description is intended to be illustrative rather than restrictive. It is intended to cover all alternatives, modifications and equivalents.

Claims

1. A method for operating a cooking appliance for cooking, comprising the following steps: - Select a predefined cooking algorithm based on the selected food; as well as - heating the cavity of the cooking device by means of a heating device, wherein the cooking algorithm is configured to operate the heating device in a preheating phase (P) of the cavity and in a cooking phase, wherein the cooking phase comprises at least one main heating phase (I, II), wherein the preheating phase (P) operates within a predefined time span and / or until the temperature of the cavity or a tray in the cavity reaches a predefined value, wherein the predefined time span and / or the predefined value correspond to the selected food.

2. The method according to claim 1, wherein: The cooking algorithms are defined for preparing specific predefined foods, and wherein a plurality of cooking algorithms are saved to a memory of the controller and selected by scanning a code by a scanning device, or by user input from an interface at the cooking appliance, or by wireless communication.

3. The method according to claim 1 or 2, wherein: The temperature of the cavity and / or the tray is measured at least once by a temperature sensor at the cavity and / or the tray within a predetermined time and / or a predetermined time span before and / or during the preheating phase (P) and / or during the cooking phases (I, II).

4. The method according to any one of claims 1 to 3, wherein: Controlling the temperature of the tray and / or the cavity is performed based on the measured and / or estimated temperature of the cavity and / or the tray by operating the heating device according to the cooking algorithm by a controller.

5. The method according to any one of claims 1 to 4, wherein: The cooking algorithm is configured to operate the heating device in the preheating phase (P) of the cavity and in a first main heating phase (I) and a second main heating phase (II), wherein, depending on a predefined stage of cooking the food during the first main heating phase (I) and the second main heating phase (II), the first main heating phase (I) and the second main heating phase (II) have different time periods and / or different duty cycles for operating specific components of the heating device.

6. The method according to claim 5, wherein: The second main heating phase (II) is at least partially a rest phase in which the heating of the heating device is stopped.

7. The method according to any one of claims 1 to 6, wherein: In said preheating phase (P), the infrared heater and the upper heater are operated at least partially simultaneously.

8. The method according to any one of claims 5 to 7, wherein: The first main heating phase (I) operates within a predefined time period of the first main heating phase (I), and in the first main heating phase (I), the infrared heater operates with a first duty cycle, and the upper heater operates with a second duty cycle at a different time from the infrared heater, and wherein the predefined time period of the first main heating phase (I) and the first duty cycle and the second duty cycle depend on the selected food.

9. The method according to any one of claims 5 to 8, wherein: The second main heating stage (II) operates within a predefined time period of the second main heating stage (II), and in the second main heating stage (II), the infrared heater operates with a third duty cycle, and the upper heater operates with a fourth duty cycle at least partially at the same time, and wherein the predefined time period of the second main heating stage (II) and the third duty cycle and the fourth duty cycle depend on the selected food.

10. The method according to claim 9, wherein: The total heating power of the heating device during the second main heating phase (II) is higher than the total heating power of the heating device during the first main heating phase (I).

11. The method according to any one of claims 5 to 7, wherein: The first main heating phase (I) operates within a predefined time period of the first main heating phase (I), and in the first main heating phase (I), the infrared heater operates with a first duty cycle and within the entire predefined time period of the first main heating phase (I), and the upper heater operates with a second duty cycle at partial time intervals of the predefined time period of the first main heating phase (I), and then the upper heater is operated in addition to the infrared heater, and wherein the predefined time period of the first main heating phase (I) and the first duty cycle and the second duty cycle depend on the selected food.

12. The method according to any one of claims 5 to 7, wherein: The first main heating phase (I) operates within a predefined time period of the first main heating phase (I), and in the first main heating phase (I), the upper heater operates with a first duty cycle and within the entire predefined time period of the first main heating phase (I), and the infrared heater operates with a second duty cycle at partial time intervals of the predefined time period of the first main heating phase (I), and then the upper heater is also operated in addition to the upper heater, and wherein the predefined time period of the first main heating phase (I) and the first duty cycle and the second duty cycle depend on the selected food.

13. The method according to any one of claims 1 to 12, wherein: A smoke reduction step is performed during and / or after the cooking phase, wherein the smoke reduction step comprises alternating operation of an oven fan and a cooling fan of the cooking appliance.

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