Operation of household cooking appliance with humidity sensor

Abstract

The invention relates to a method (S1-S12) for operating a household cooking appliance (1) having a cooking chamber (2), a settable venting device (4-7) for venting the cooking chamber (2), and at least one humidity sensor (11) for measuring the humidity in the cooking chamber (2), in which method an evaluation (S2, S2) is carried out during a cooking process, the invention relates to a method for operating a humidity sensor (S1, S2, S3) for switching (S4) from a set first exhaust state into a set second exhaust state, which achieves exhaust of different intensities compared to the first exhaust state, in a change process of the humidity in the set first exhaust state, and evaluating (S5, S3). S6) a change in humidity during the second venting state or after the end of the second venting state, and determining (S7) the cooking state of the cooking item processed in the cooking chamber from the evaluated comparison.

Description

Technical Field

[0001] The invention relates to a method for operating a domestic cooking appliance, the domestic cooking appliance having a cooking chamber, a controllable exhaust device for exhausting the cooking chamber and at least one humidity sensor for measuring the humidity in the cooking chamber. The invention also relates to a domestic cooking appliance, the domestic cooking appliance having a cooking chamber, a controllable exhaust device for exhausting the cooking chamber and at least one humidity sensor for measuring the humidity in the cooking chamber, wherein the domestic cooking appliance is configured to perform the method. Furthermore, the invention also relates to a system consisting of a domestic cooking appliance and an external instance communicatively coupled to the domestic cooking appliance, wherein the external instance is configured to perform at least part of the method. In particular, the invention can be advantageously applied to ovens, in particular with a steam cooking function, and cooking drawers, in particular with a steam cooking function, as well as steam treatment drawers. Background Art

[0002] DE 102012200586 A1 discloses a method for regulating a cooking process in a cooking device, wherein a gas concentration changing in the cooking device during the cooking process is determined, comprising the following steps: repeatedly measuring the gas concentration in the cooking device and comparing every two temporally consecutive measured values, identifying an extreme value of the gas concentration as a first shut-off condition, continuing the measuring process for a duration after identifying the extreme value, and reducing the power of a heating device of the cooking device to provide a keep-warm function if at least one further shut-off condition is met within the duration after identifying the first shut-off condition.

[0003] DE 10327864 B4 discloses a method for contactlessly controlling a cooking process in a cooking device, the cooking device comprising a cooking chamber, a sensor for detecting the gas concentration in the cooking chamber, and an electrical or electronic control device, the electrical or electronic control device having an evaluation circuit and a memory and being in signal transmission connection with the sensor, wherein the method comprises the following steps: as soon as the first-order derivative of the gas concentration with respect to time becomes zero after reaching an extreme value for the first time, a cooking device function is triggered, and after the first-order derivative of the gas concentration with respect to time reaches an extreme value for the first time, the remaining cooking duration is calculated based on the output signal of the sensor and displayed on a display element of the cooking device.

[0004] In DE 102008040398 A1, in order to provide a cooking device device that can be used to improve processes in a cooking chamber, a cooking device device having a regulating unit is proposed, which is configured to regulate a characteristic quantity in the cooking chamber that is different from the temperature characteristic quantity. The regulating unit can be configured to regulate an air humidity characteristic quantity. In a variant, the regulating unit is configured to regulate the characteristic quantity by exhaust air and / or ambient air intake. In a variant, a cooking chamber closing unit is provided, which can be controlled by means of the regulating unit for regulation. In a variant, the cooking chamber closing unit can be adjusted steplessly over at least one range. In a variant, the cooking chamber closing unit has at least two closure elements. In a variant, there is a humidity measuring unit. In a variant, the regulating unit has a storage unit in which food-specific data for regulation are stored.

[0005] EP 1847203 A1 discloses measuring in a cooking device when steam is released from the food being cooked. The corresponding time point provides information about how the other methods should be carried out. Preferably, after the steam release is detected, the temperature in the cooking chamber is reduced so that the surface of the food being cooked is prevented from becoming black or drying out. Measuring the time point of the steam release also allows the duration and temperature of the other method steps to be optimally coordinated with the respective food being cooked.

[0006] EP 1595453 A1 discloses a method for automatically baking food products in an electric oven or a gas oven, the electric oven or the gas oven having a baking chamber, the electric oven or the gas oven including an electric heating device or a gas heating device, wherein the method comprises the following steps: starting to bake food products in the baking chamber of the oven at a predetermined starting time point; monitoring the concentration of a substance in the air in the baking chamber after the starting time point; determining a maximum time point at which the concentration of the substance reaches a maximum value; calculating the duration of a first time interval between the starting time point and the maximum time point; calculating the duration of a second time interval based on the duration of the first time interval; and ending the baking of the food products at the end of the second time interval.

[0007] DE 102007016501 A1 discloses a method for controlling a cooking process of food in a cooking chamber of a steam oven, wherein moisture emerging from the food in the cooking chamber is detected at least occasionally over time by a humidity sensor during the cooking process, wherein during a measuring phase, no steam is introduced into the steam cooking chamber and the humidity sensor is evaluated. In a predetermined cooking process with a defined steam supply time, the end of cooking is determined based on the evaluation of the humidity sensor during the measuring phase. Steam is introduced into the cooking chamber during a steam phase before the measuring phase, wherein during a ventilation phase, after the steam phase and before the measuring phase, the steam supply is terminated and the steam concentration in the cooking chamber is substantially reduced by ventilation.

[0008] DE 102005035564 A1 discloses a method for controlling a domestic oven, in which during operation at least the air humidity in the oven chamber and / or in the steam is detected and evaluated as a baking or cooking parameter during the baking or cooking process, wherein the air humidity is set by influencing the air exhaust and / or air supply of the oven chamber. Summary of the invention

[0009] The object of the present invention is to at least partially overcome the disadvantages of the prior art and in particular to provide an improved possibility for determining the cooking state of a cooked item, in particular its estimated cooking time end.

[0010] This object is achieved according to the features of the independent claim. Preferred embodiments can be derived in particular from the dependent claims.

[0011] The object is achieved in particular by a method for operating a domestic cooking appliance having a cooking chamber, an adjustable ventilation device for ventilating the cooking chamber, and at least one humidity sensor for measuring the humidity in the cooking chamber, wherein during the cooking process:

[0012] - Evaluate the humidity profile under the first set exhaust state,

[0013] - switching from a first exhaust state to a set second exhaust state, the second exhaust state achieving a ventilation with a different intensity than the first exhaust state,

[0014] - evaluating the course of the humidity during or after the second exhaust phase, and

[0015] - From the evaluated comparison, a cooking state of the food being processed in the cooking chamber is determined.

[0016] This type of measurement data detection (also referred to as "step response") contains significantly more information than a continuous measurement data process under the same exhaust gas conditions and advantageously enables a better determination of the cooking state of the food being processed in the cooking chamber, even in the case of less precise measurement data, and thus also enables a better setting of the cooking process. In particular, the end of the cooking time can be automatically determined more accurately, earlier and more reliably. This in turn enables the use of cheaper sensor systems and / or the extension of the sensor functionality to a wider range of appliance variants (in particular sealed appliances) or a wider range of applications.

[0017] The domestic cooking appliance can be, for example, an oven, a cooking drawer, a microwave appliance or a combination thereof. In particular, the domestic cooking appliance can also have a steam cooking function and, for this purpose, have a steam generator. One refinement is that in a domestic cooking appliance having a steam cooking function, the method is introduced during a drying phase, during which no steam is generated by means of a steam generator or introduced into the cooking chamber.

[0018] The controllable exhaust device is configured to exhaust the cooking chamber so that at least a portion of the cooking chamber atmosphere can escape or be discharged from the cooking chamber in a targeted manner. For this purpose, the exhaust device has in particular at least one exhaust opening. The cooking chamber atmosphere or exhaust gas (air, steam, exhaust steam, etc.) emerging from the cooking chamber can in particular be discharged into the environment, if necessary after purification, for example into an exhaust gas line or an exhaust steam extraction device.

[0019] In one refinement, the cross section of at least one exhaust opening or the exhaust passage following it is adjustable, for example by means of a valve. In a particularly easy-to-implement refinement, the cross section can be adjusted to an "open" and "closed" exhaust state, or in another refinement, it can also be adjusted in intermediate steps with different opening cross sections.

[0020] An additional or alternative development is that at least one fan is assigned to at least one exhaust opening or the exhaust duct following it ("forced exhaust"). In a particularly easy-to-implement development, the fan can be set to an exhaust state "on" and "off". If the fan is speed-adjustable, the speed can also be set in another development. The use of a fan has the advantage that the exhaust volume flow can be set particularly precisely. This can also advantageously achieve a particularly high exhaust volume flow.

[0021] A further development is that the exhaust device also has an air inlet channel connecting the cooking chamber to the environment. This advantageously allows for faster exhaust, especially when the cooking chamber is closed in a steam-tight manner.

[0022] In one refinement, the air inlet channel is a normally open channel, in particular with a small cross-sectional area. This is advantageously particularly easy to implement. This refinement can be used particularly advantageously in an otherwise steam-tight cooking chamber, since the air inlet channel can prevent the formation of low or negative pressures in the cooking chamber during forced exhaust air, which could result in a failure to generate a sufficiently large exhaust air volume flow.

[0023] A fan can be assigned to the air inlet duct, which, when activated, forces ambient air into the cooking chamber (“forced ventilation”). In a particularly easy-to-implement development, the fan can be set to an exhaust air state “on” and “off”. If the fan is speed-adjustable, the speed can also be set in a further development. The use of a fan at or in the air inlet duct has the advantage that the exhaust air volume flow can be set particularly precisely. This can also advantageously achieve a particularly high exhaust air volume flow.

[0024] In one refinement, the cross section of the air inlet channel and / or the cross section of the air inlet opening of the air inlet channel into the cooking chamber is adjustable, for example by means of a valve. In one refinement that is particularly easy to implement, the cross section can be adjusted to an "open" and "closed" state, and in another refinement, it can also be adjusted in intermediate steps with different opening cross sections. This also has the advantage that the exhaust air volume flow can be adjusted particularly precisely.

[0025] The exhaust state corresponds in particular to a specific setting of the exhaust device, in particular to set the intensity of the exhaust gas volume flow discharged. Different exhaust states are distinguished by the possibility of generating different exhaust gas volume flows. Different exhaust states can be obtained, for example, by different valve positions and / or different fan performances.

[0026] In a particularly easy and inexpensive refinement, the ventilation device is configured to produce two different exhaust states, namely exhaust of the cooking chamber on the one hand and no or at least no forced exhaust of the cooking chamber on the other hand. This can be achieved by switching the fan on or off and / or by opening or closing the valve.

[0027] Possible examples of producing two different exhaust states may include, among others:

[0028] The cooking chamber is not or is not highly steam-tight: The first exhaust state comprises a closed exhaust duct and / or a fan assigned to the exhaust duct in the switched-off state. The second exhaust state comprises an open exhaust duct and / or a fan assigned to the exhaust duct in the switched-on state. If the cooking chamber atmosphere or exhaust air is drawn through the exhaust duct by means of forced exhaust, ambient air can flow back through the leak. The course of the humidity can be evaluated in particular, on the one hand, directly before switching to the second exhaust state and on the other hand, directly after returning from the second exhaust state to the first exhaust state (i.e., after previous exhaust of the cooking chamber in the first exhaust state).

[0029] The cooking chamber is steam-tight: the first exhaust state comprises a closed exhaust channel and a closed air inlet channel. The second exhaust state comprises an open exhaust channel and an open air inlet channel, as well as a fan assigned to the exhaust channel that is switched on and / or a fan assigned to the air inlet channel that is switched on. The course of the humidity can be evaluated in particular, on the one hand, directly before switching to the second exhaust state and on the other hand, directly after returning from the second exhaust state to the first exhaust state (i.e., after previous exhaust of the cooking chamber in the first exhaust state).

[0030] With the aid of a humidity sensor, the humidity in the cooking chamber or the cooking chamber atmosphere can be measured directly or indirectly (eg 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.

[0031] During the cooking process, the cooking material present in the cooking chamber is processed, for example by introducing thermal radiation, for example by means of a resistive heater, microwave energy and / or steam.

[0032] The profile of the humidity measured by means of the at least one humidity sensor comprises a plurality of measured values ​​measured or derived in succession in time.

[0033] The evaluation of the course of the humidity includes in particular: determining at least one characteristic property of the course of the change or the curve. The at least one characteristic property may be, for example, a slope value. The evaluation of the course of the humidity under a specific set exhaust state includes: evaluating the humidity measurement values ​​measured directly or indirectly during the exhaust state. However, the at least one characteristic property is not limited to the slope value, and may additionally or alternatively be a change in the slope, a curve integral, an extreme value (minimum and / or maximum), a stabilization time, etc.

[0034] By comparing at least one characteristic property in the first exhaust state with the same at least one characteristic property in the second exhaust state, in particular corresponding slope values ​​during the humidity change, the cooking state of the food is determined. The cooking state can include, for example, the current degree of cooking and / or—in particular by comparison with a setpoint cooking state—the predicted end of the cooking time or the remaining cooking duration. In particular, the predicted end of the cooking time can be determined earlier than previously possible with the present method, whereby, for example, the cooking process can be adapted more accurately.

[0035] In order to determine the cooking state, especially the end point of the cooking time, a corresponding algorithm can be used. The algorithm can be created based on real trials and / or simulations. An improved solution is to provide a data set from real trials to a learning model to determine the algorithm. The model calculates the cooking state of the corresponding cooking object based on, for example, the humidity value, especially the characteristic characteristics of the humidity change process. Other input parameters of the model may include, for example:

[0036] - Settings for the cooking device, such as the rated cooking chamber temperature, the type of heater activated (e.g. bottom heating, top heating, hot air, etc.), etc.

[0037] - the type of cooking product which can be input by the user or determined automatically;

[0038] - size and / or volume of the food to be cooked;

[0039] - weight of the food being cooked;

[0040] - Juiciness of cooked food;

[0041] - the rated cooking state of the food;

[0042] - For example, the degree of browning of cooked food can be determined with the aid of a camera.

[0043] The method comprises, in particular, that the exhaust state is switched or converted between a first exhaust state and a second exhaust state at least once. This may include: switching the exhaust state multiple times. If the exhaust state is switched multiple times, the cooking state can be determined based on each switching process, and can also be determined in combination. Thus, advantageously, the determination of the cooking state, such as the prediction of the end of the cooking time, can be determined more accurately. An improved solution is that when the exhaust state is switched multiple times, the switch is made from the first exhaust state to the second exhaust state and back, which can also be multiple times in an improved solution. However, the method is not limited to this, but can basically switch to any exhaust state, such as switching from the first exhaust state to the second exhaust state, and then to the third exhaust state, etc. Therefore, if the first exhaust state and the second exhaust state are mentioned in the description of the current method, it only means switching from a specific exhaust state to another exhaust state, unless the context indicates otherwise.

[0044] In one development, one of the exhaust gas conditions is set in such a way that the most favorable setting for the cooking process or cooking process is obtained. In particular, the exhaust gas condition can be an exhaust gas condition that would be set for the cooking process even if the current method is not used. The other exhaust gas condition is then in particular an exhaust gas condition that does not correspond to the most favorable setting for the cooking process or would not be set if the current method is not used. This development is particularly advantageous if a non-optimal exhaust gas condition is set for only a short duration, since then its influence on the cooking product does not significantly affect the cooking state and / or the end of the cooking time.

[0045] In a further development, evaluating the course of the humidity during the second venting state may include evaluating the course of the humidity immediately after the start of the second venting state. To this end, in particular, a first humidity measurement value is measured immediately after the start of the second venting state.

[0046] In a further development, evaluating the humidity profile during the second venting state may include evaluating the humidity profile after a predetermined delay time after the start of the second venting state. To this end, in particular, the first humidity measured value is measured only after the predetermined delay time has expired.

[0047] One embodiment is that when evaluating the humidity profile during the second exhaust state, the humidity profile is evaluated immediately after the second exhaust state begins. This can advantageously enable a particularly precise determination of the cooking state and / or determination of the end of the cooking time.

[0048] However, the evaluation or measured value recording can be carried out essentially at any point in time and using any measuring point, also multiple times.

[0049] In one design scheme, evaluating the change process of humidity after the second exhaust state ends may include: returning to the first or another (for example, third) exhaust state after executing the second exhaust state, and measuring the change process of humidity at the beginning of the exhaust state following the second exhaust state, especially performing the measurement immediately (that is, without targeted delay) at the beginning of the exhaust state following the second exhaust state.

[0050] In one embodiment, the evaluation includes determining a slope value of the course of the respective humidity as a characteristic property, and the comparison includes determining a difference in the slope values. This is particularly advantageous, since the slope value can be determined from relatively few measured values, in an extreme case also from only two measured values. In addition, the slope value is a relatively robust characteristic property.

[0051] In one improvement, the slope value includes or is the slope (itself). For the case of more than two measurement points, the slope can be determined, for example, by curve fitting or the like. For example, the humidity F(t1) and F(t2) (absolute humidity f or relative humidity f) of the cooking chamber atmosphere can be measured at time points t1 and t2 in the first exhaust state Z1. ), wherein these time points do not need to be directly consecutive measurements, but can be. In a general improvement, the humidity F can be measured periodically, for example every 10 seconds or every 30 seconds. From this, the slope ΔS(Z1)=ΔF(Z1) / Δt(Z1)=[F(t2)-F(t1)] / (t2-t1) in the first exhaust state Z1 can then be calculated. Now a switch is made to the second exhaust state Z2, and during the second exhaust state Z2, in particular after a specific delay duration, or after the second exhaust state Z2, the slope ΔS(Z2)=ΔF(Z2) / Δt(Z2)=[F(t2)-F(t1)] / (t2-t1) is similarly calculated. The slopes ΔS(Z1) and ΔS(Z2) or quantities derived therefrom (e.g. their difference) can then be input as (multiple) input quantities into an algorithm for calculating the end point of the cooking time.

[0052] One improvement is that the slope value includes a slope averaged from a plurality of slopes determined at different time intervals. This is advantageously particularly robust. Such an averaged slope can also be referred to as an "average rate of change" and can be used, for example, instead of just one slope.

[0053] In one embodiment, the second ventilation state enables a stronger ventilation, for example because the valve is opened further and / or the fan is switched on or set to a higher flow rate than in the first ventilation state. This advantageously covers the case where, in order to determine the end of the cooking time, the humidity level is lowered for a short time with the aid of the second ventilation state in order to be able to rise again afterwards.

[0054] One embodiment is that the first exhaust state achieves a stronger exhaust than the second exhaust state. This may be advantageous in order to be able to determine the release of steam through the cooked food particularly accurately with the aid of the second exhaust state.

[0055] One embodiment is to reduce the humidity in the cooking chamber to or below a predefined level by means of the second ventilation state and in particular to only carry out the evaluation thereafter. This can achieve the advantage that the steam release of the cooking product can be determined particularly accurately, since the steam previously introduced into the cooking chamber atmosphere does not or only slightly overlap the steam release of the cooking product. In particular, by switching to the second ventilation state, the steam initially present in the cooking chamber can first be virtually completely discharged before the evaluation is carried out.

[0056] Since the change in the humidity value or the humidity change process depends not only on the ventilation state but also on how much water is released as steam by the food, it is possible to deduce from this the so-called AW (“available water”) value, which is a measure of the free water present in the food available for reaction and from this in turn the food (water content, type of food, etc.).

[0057] Furthermore, the porosity of the food to be cooked and how it changes during the cooking process can be inferred via the change in the humidity value or the humidity profile. Different foods produce different humidity profiles in the cooking chamber. Thus, if the temperature / energy input and the humidity profile as well as the humidity output are known, the type of food to be cooked and / or the amount of food to be cooked can also be determined.

[0058] The object is also achieved by a domestic cooking appliance having a cooking chamber, a controllable exhaust air device for exhausting the cooking chamber, and at least one humidity sensor for measuring the humidity in the cooking chamber, wherein the domestic cooking appliance is configured to carry out the above-described method. The domestic cooking appliance can be designed similarly to the method and has the same advantages.

[0059] One improvement is that the domestic cooking device has a steam cooking function. The domestic cooking device can be configured to generate steam by means of a steam generator and introduce the steam into the cooking chamber during the set first exhaust state and / or the set second exhaust state. Then the algorithm for determining the cooking state or the end of the cooking time can be configured to take into account the steam addition caused by the steam generator.

[0060] In one embodiment, the domestic cooking appliance has a steam-tight cooking chamber. This is particularly advantageous for determining the cooking state or the end of the cooking time, since it prevents the cooking chamber atmosphere from escaping from the cooking chamber through gaps between the door and the cooking chamber or other leaks, such as bushings, cooking chamber perforations (e.g. motor shafts for fan blades), etc.

[0061] In one embodiment, the domestic cooking appliance has a control device which is configured to carry out at least part of the method, in particular to evaluate the course of change and determine the cooking state. This results in the advantage that the method can be carried out autonomously on the domestic appliance.

[0062] The object is also achieved by a system consisting of a domestic cooking appliance, in particular as described above, and an external instance communicatively coupled to the domestic cooking appliance, wherein the external instance is configured to execute at least part of the method, in particular for evaluating the course of change and determining the cooking state. The advantage is thereby achieved that the domestic cooking appliance can be relieved of the burden in terms of computing technology. The external instance 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. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] The above characteristics, features and advantages of the present invention and the manner of achieving the same will be more clearly and specifically understood in conjunction with the schematic description of the following embodiment, which will be described in detail in conjunction with the accompanying drawings.

[0064] Figure 1 A side view of a domestic cooking device in the form of an oven configured to perform the method is shown as a cross-section;

[0065] Figure 2 A possible sequence of the method is shown. DETAILED DESCRIPTION

[0066] Figure 1 A side view of a domestic cooking device in the form of an oven 1 is shown as a sectional view, which has a cooking chamber 2, the front loading opening of which can be closed in a steam-tight manner by means of a door 3. The cooking chamber 2 has an exhaust opening 4, which is transformed into an exhaust duct 5. The exhaust duct 5 is equipped with a valve 6 (or other ventilation valve) and / or a fan 7 for exhausting exhaust air from the cooking chamber 2. The valve 6 and the fan 7 can be controlled by a control device 8, which in this example also controls other functions of the oven 1, such as controlling a cooking process or a cooking process. In this case, the control device 8 can control resistance heating elements, such as at least one upper heating element 9, a lower heating element (not shown), a hot air heating element (not shown), etc., for example, for setting the cooking chamber temperature. In the present case, the oven 1 has a steam generator 10, which is also controlled by the control device 8 to generate steam. In addition, the oven has a humidity sensor 11, such as a Lambda probe, which is coupled to the control device 8 and transmits the recorded measured values ​​to the control device 8. In addition, there may be a communication module 12, such as an Ethernet module, a WLAN module and / or a Bluetooth module, to connect the oven 1 to external entities such as a smartphone S, a tablet computer, etc., a network server N, a cloud computer, etc. using data technology.

[0067] Optionally, the oven 1 may also have an air inlet device 13, 14, 15 with an air inlet channel 13 connecting the cooking chamber 2 to the environment, wherein a fan 14 is assigned to the air inlet channel 13, which presses ambient air into the cooking chamber 2 when activated. In addition, a valve 15 may be provided for selectively opening the air inlet channel 13 to allow ambient air to pass through or for closing the air inlet channel 13 in a steam-tight manner. The fan 14 and the valve 15 may also be controlled by the control device 8. The air inlet devices 13, 14, 15 may be used to support the exhaust of the cooking chamber 2.

[0068] Figure 2 A possible sequence of the method is shown by way of example with reference to an oven 1 .

[0069] In step S1, the cooking chamber 2 is filled with food, such as dough, and the cooking process is started. For this purpose, the desired cooking state and the type of food can be input, for example, on the user side, or called up from a cooking program. The type of food can also be determined automatically by the oven 1. With the start of the cooking process, a first exhaust state is set so that the valve 6 is open and / or the fan 7 is running. Typically, the humidity in the cooking chamber 2 increases due to the steam released by the food.

[0070] In step S2 , humidity measured values ​​are recorded at different points in time, advantageously immediately after the start of the cooking process, by means of the humidity sensor 11 .

[0071] In step S3 , the control device 8 calculates therefrom a slope, in particular an average slope.

[0072] In step S4, the exhaust state is switched to the second exhaust state, in which the valve 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 exhaust state.

[0073] In step S5 , humidity measured values ​​are now recorded analogously to step S2 at different points in time using humidity sensor 11 .

[0074] In step S6 , the control device 8 then calculates therefrom, in particular, the average slope, analogously to step S3 .

[0075] In step S7, the control device 8 calculates the expected cooking time end point from the slope calculated for the two exhaust gas states with the help of an algorithm implemented in the control device 8, for example, a programmed algorithm, and can in particular display the cooking time end point to the user and / or adapt the cooking process to the cooking time end point.

[0076] In step S8, the system switches back to the first venting state, whereby the humidity measured value drops or rises again significantly more slowly.

[0077] In optional step S9, the measured values ​​can now be recorded again similarly to step S2 and evaluated in likewise optional step S10 by determining the slope similarly to step S3. In a further optional step S11, the control device 8 can additionally use this slope similarly to step S7 to determine the end of the cooking time by means of an algorithm.

[0078] If the cooking time end is reached in step S12, the cooking process ends.

[0079] In particular, the duration or phase of the second exhaust state may be relatively short, such as 1 minute, while the duration or phase of the first exhaust state may be relatively long, such as 15 minutes.

[0080] In one variant, a phase in which the second exhaust gas state is present can be set or performed multiple times during the cooking process with corresponding evaluations and possible actions.

[0081] Of course, the invention is not limited to the embodiments shown.

[0082] Thus, for example, steps S2 , S3 , S5 to S7 and, if applicable, steps S9 to S11 can also be performed in the smartphone S or in the network server N.

[0083] In the first exhaust state, the intake devices 13 to 15 can also be activated.

[0084] Generally speaking, “a”, “an” etc. can be understood as singular or plural, especially in the sense of “at least one” or “one or more” etc., as long as it is not explicitly excluded, for example by expressions such as “exactly one” etc.

[0085] Numerical specifications may also include exactly the stated number as well as the customary tolerance range, unless expressly excluded.

[0086] Reference numerals list

[0087] 1 oven

[0088] 2 Cooking room

[0089] 3 doors

[0090] 4 Exhaust ports

[0091] 5 exhaust channels

[0092] 6 valves

[0093] 7 Fan

[0094] 8 Control device

[0095] 9 upper heating heating body

[0096] 10Steam generator

[0097] 11 Humidity Sensor

[0098] 12 Communication Module

[0099] 13 Intake channel

[0100] 14 Fan

[0101] 15 valves

[0102] N Network Server

[0103] S smartphone

[0104] S1-S12 Method Steps

Claims

1. A method (S1-S12) for operating a domestic cooking appliance (1), the domestic cooking appliance having a cooking chamber (2), an adjustable exhaust device (4-7) for exhausting the cooking chamber (2), and at least one humidity sensor (11) for measuring the humidity in the cooking chamber (2), wherein in the method, during a cooking process: - evaluating (S2, S3) the course of the humidity in a first set exhaust state, - switching ( S4 ) from the first exhaust state to a set second exhaust state, the second exhaust state realizing an exhaust with a different intensity than the first exhaust state, - evaluating (S5, S6) the course of the humidity during or after the second exhaust phase, and - determining (S7) the cooking state of the food being processed in the cooking chamber from the evaluated comparison.

2. The method (S1-S12) according to claim 1, wherein if the course of the humidity is evaluated (S5, S6) during the second exhaust state, the course of the humidity is evaluated immediately after the start of the second exhaust state.

3. A method (S1-S12) according to any one of the preceding claims, wherein if, after executing the second exhaust state, a return is made (S8) to the first exhaust state or another exhaust state, a change process of the humidity at the beginning of the exhaust state following the second exhaust state is evaluated (S9-S11).

4. A method (S1-S12) according to any one of the preceding claims, wherein the evaluation comprises (S2, S3, S5, S6) determining a slope value of the course of change of the corresponding humidity, and the comparison comprises determining a difference in the slope values. 5 . The method ( S1 - S12 ) according to claim 1 , wherein the first exhaust state enables a more intense exhaust gas than the second exhaust state. 6 . The method ( S1 - S12 ) according to claim 1 , wherein the second exhaust state enables a more intense exhaust gas than the first exhaust state.

7. The method according to claim 6, wherein the humidity in the cooking chamber (2) is reduced to or below a predefined level by means of the second ventilation state before the evaluation is performed.

8. A household cooking appliance (1) comprising a cooking chamber (1), a controllable exhaust device (4-7) for exhausting the cooking chamber (2), and at least one humidity sensor (11) for measuring the humidity in the cooking chamber (2), wherein the household cooking appliance (1) is configured to perform a method (S1-S12) according to any one of the preceding claims.

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

10. A domestic cooking appliance (1) according to any one of claims 8 to 9, wherein the domestic cooking appliance has a control device (8) configured to perform at least a part of the method (S2, S3, S5-S7, S9-S11).

11. A system (1, S, N) comprising a domestic cooking device (1) according to any one of claims 8 to 10 and an external entity (S, N) capable of being communicatively coupled to the domestic cooking device (1), wherein the external entity (S, N) is configured to perform at least a part (S2, S3, S5-S7, S9-S11) of the method.

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