Operation of a domestic cooking appliance with a humidity sensor

Abstract

Method (S1-S12) for operating a domestic cooking apparatus (1) having a cooking chamber (2), a settable 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 a course of change in humidity in a set first exhaust state is evaluated (S2, S3) during a cooking process, a transition (S4) from the first exhaust state to a set second exhaust state is made, the second exhaust state achieving a different intensity of exhaust than the first exhaust state, a course of change in humidity during the second exhaust state or after the end of the second exhaust state is evaluated (S5, S6), and a cooking state of a cooking product being processed in the cooking chamber is determined (S7) from a comparison of the evaluations.

Description

Technical Field

[0001] This invention relates to a method for operating a household cooking appliance having a cooking chamber, a settable exhaust device for venting the cooking chamber, and at least one humidity sensor for measuring the humidity in the cooking chamber. The invention also relates to a household cooking appliance having a cooking chamber, a controllable exhaust device for venting the cooking chamber, and at least one humidity sensor for measuring the humidity in the cooking chamber, wherein the household cooking appliance is configured to perform the method. Furthermore, the invention relates to a system comprising a household cooking appliance and an external instance communicatively coupled to the household cooking appliance, wherein the external instance is configured to perform at least a portion of the method. In particular, the invention is advantageously applicable to ovens, cooking drawers, and steam-processing drawers, especially those with steam cooking functions. Background Technology

[0002] DE 102012200586 A1 discloses a method for regulating a cooking process in a cooking appliance, wherein determining the gas concentration that changes in the cooking appliance during the cooking process includes the following steps: repeatedly measuring the gas concentration in the cooking appliance and comparing successive measurements at every two time points, identifying an extreme value of the gas concentration as a first shut-off condition, continuing to measure the process for a period of time after identifying the extreme value, and reducing the power of the heating element of the cooking appliance to provide a heat preservation function if at least one additional shut-off condition is met within that period of time after identifying the first shut-off condition.

[0003] DE 10327864 B4 discloses a method for contactless control of a cooking process in a cooking device having a cooking chamber, a sensor for detecting gas concentration in the cooking chamber, and an electrical or electronic control device having an evaluation circuit and a memory and being in a signal transmission connection with the sensor. The method includes the steps of: triggering a function of the cooking device once the first derivative of the gas concentration with respect to time becomes zero after reaching an extreme value for the first time; and calculating the remaining cooking duration based on the output signal of the sensor after the first derivative of the gas concentration with respect to time reaches an extreme value for the first time, and displaying it on a display element of the cooking device.

[0004] In DE 102008040398 A1, a cooking apparatus with an adjustment unit is proposed to provide a cooking device capable of improving the process within the cooking chamber. This adjustment unit is configured to adjust a characteristic quantity in the cooking chamber that differs from a temperature characteristic quantity. The adjustment unit may also be configured to adjust an air humidity characteristic quantity. In one variation, the adjustment unit is configured to adjust the characteristic quantity by exhaust and / or ambient air intake. In another variation, a cooking chamber sealing unit is provided, which can be operated by means of the adjustment unit. In one variation, the cooking chamber sealing unit is steplessly adjustable over at least one range. In one variation, the cooking chamber sealing unit has at least two sealing elements. In one variation, a humidity measuring unit is present. In one variation, the adjustment unit has a storage unit storing food-specific data for adjustment.

[0005] EP 1847203 A1 discloses a method for measuring when steam is released from the food being cooked in a cooking apparatus. The corresponding time point provides information on how other methods should proceed. Preferably, after steam release is detected, the temperature in the cooking chamber is lowered to prevent the surface of the food from darkening or drying. Measuring the time of steam release also allows for optimal coordination of the duration and temperature of other method steps with the corresponding 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 gas oven having a baking chamber, the electric oven or gas oven including an electric heating device or a gas heating device, wherein the method includes the following steps: starting to bake food products in the baking chamber of the oven at a predetermined start time point; monitoring the concentration of a substance in the air in the baking chamber after the start time point; determining a maximum time point at which the concentration of the substance reaches its maximum value; calculating the duration of a first time interval between the start 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 regulating the cooking process of an object in the cooking chamber of a steam oven. During the cooking process, moisture emitted from the object in the cooking chamber is detected at least occasionally by a humidity sensor as time progresses. During a measurement phase, steam is not introduced into the steam cooking chamber, and the humidity sensor is evaluated. In a pre-given cooking process with a predetermined steam delivery time, the end of cooking is determined based on the evaluation of the humidity sensor during the measurement phase. Here, steam is introduced into the cooking chamber during a steam phase before the measurement phase, and steam delivery is terminated during a ventilation phase after the steam phase and before the measurement phase, significantly reducing the steam concentration in the cooking chamber through ventilation.

[0008] DE 102005035564 A1 discloses a method for controlling a household oven, wherein the air humidity inside and / or in the steam chamber of the oven is detected and evaluated as a baking or cooking parameter during operation, wherein the air humidity is set by influencing the air discharge and / or air delivery of the oven chamber. Summary of the Invention

[0009] The objective of this invention is to at least partially overcome the shortcomings of the prior art, and in particular to provide an improved possibility for determining the cooking state of a food, especially its expected cooking time endpoint.

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

[0011] This task is addressed in particular by a method for operating a household cooking appliance having a cooking chamber, a settable exhaust system for venting the cooking chamber, and at least one humidity sensor for measuring the humidity in the cooking chamber, wherein in this method, during the cooking process:

[0012] -Evaluate the humidity change process under the set first exhaust conditions.

[0013] - The system transitions from a first exhaust state to a pre-defined second exhaust state, which provides ventilation at a different intensity compared to the first exhaust state.

[0014] -Assess the changes in humidity during or after the second exhaust phase, and

[0015] - Determine the cooking state of the food processed in the cooking room from the comparison of the evaluation.

[0016] This type of measurement data detection (also known as a "step response") contains significantly more information than continuous measurement data under the same exhaust conditions, and advantageously enables a better determination of the cooking state of the food being processed in the cooking chamber, even when the measurement data is not very precise. This, in turn, allows for better setting of the cooking process. In particular, the cooking time endpoint can be determined more accurately, earlier, and more reliably through automatic determination. This, in turn, enables the use of cheaper sensor systems and / or the extension of sensor functionality to a wider range of equipment variants (especially hermetically sealed devices), or achieves a broader range of applications.

[0017] Household cooking appliances can be, for example, ovens, cooking drawers, microwave appliances, or combinations thereof. In particular, household cooking appliances can also have a steam cooking function and for this purpose include a steam generator. One improvement is to incorporate the method into the drying stage of a household cooking appliance with a steam cooking function, during which steam is not generated by a steam generator or introduced into the cooking chamber.

[0018] The controllable exhaust system is configured to exhaust from the cooking chamber, allowing at least a portion of the cooking chamber atmosphere to escape or be discharged selectively from the cooking chamber. For this purpose, the exhaust system specifically has at least one exhaust port. The cooking chamber atmosphere or exhaust gases (air, steam, waste gas, etc.) discharged from the cooking chamber can be released into the environment, and, if necessary, purified, for example, discharged into an exhaust duct or waste gas extraction device.

[0019] One improvement is that the cross-section of at least one exhaust port or the subsequent exhaust passage is settable, for example by means of a valve. This cross-section can be set to an "open" and "closed" exhaust state in one particularly easy-to-implement improvement, or it can be set in an intermediate step with different opening cross-sections in another improvement.

[0020] An additional or alternative improvement is to assign at least one fan (“forced exhaust”) to at least one exhaust port or subsequent exhaust passage. In a particularly easy-to-implement improvement, the fan can be set to an “on” and “off” exhaust state. If the fan speed is adjustable, the speed can also be set in another improvement. Using a fan provides the advantage that the exhaust volume flow rate can be set very precisely. This also advantageously allows for particularly strong exhaust volume flow rates.

[0021] One improvement is that the exhaust system also has an air intake channel connecting the cooking chamber to the environment. This allows for faster exhaust, especially when the cooking chamber is sealed shut by steam.

[0022] One improvement is that the air intake passage is a normally open passage, especially with a small cross-sectional area. This is advantageously particularly easy to implement. This improvement can be particularly advantageously used in cooking chambers that are otherwise steam-sealed, because the air intake passage prevents the formation of low or negative pressure within the cooking chamber during forced exhaust, which could result in insufficient exhaust volume flow.

[0023] A fan can be distributed to the air intake duct, which, when activated, forces ambient air into the cooking chamber (“forced ventilation”). In a particularly easy-to-implement improvement, the fan can be set to an “on” and “off” exhaust state. In another improvement, if the fan speed is adjustable, the speed can also be set. Using a fan at or within the air intake duct offers the advantage of allowing for particularly precise setting of the exhaust volume flow rate. This also advantageously enables particularly strong exhaust volume flow rates.

[0024] One improvement is that the cross-section of the air intake passage and / or the cross-section of the air intake port leading into the cooking chamber is settable, for example, via a valve. This cross-section can be set to an "open" and "closed" state in one particularly easy-to-implement improvement, and in another, it can be set in an intermediate step with different opening cross-sections. This also provides the advantage of being able to set the exhaust volume flow rate with exceptional precision.

[0025] Exhaust conditions specifically correspond to particular settings of the exhaust system, especially for determining the intensity of the exhaust gas volumetric flow rate. Different exhaust conditions are distinguished by the likelihood of generating different exhaust gas volumetric flow rates. Different exhaust conditions can be derived, for example, by different valve positions and / or different fan performance.

[0026] In a particularly easy-to-implement and inexpensive improvement, the ventilation system is configured to produce two distinct exhaust states: one is exhaust from the cooking chamber, and the other is no or at least no forced exhaust from the cooking chamber. This can be achieved by turning the fan on or off and / or by opening or closing a valve.

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

[0028] - The cooking chamber is not, or is not, a highly vapor-sealed environment: The first exhaust state includes a closed exhaust duct and / or a fan assigned to the exhaust duct that is in the off state. The second exhaust state includes an open exhaust duct and / or a fan assigned to the exhaust duct that is in the on state. If the cooking chamber atmosphere or exhaust gases are drawn in through the exhaust duct by means of forced exhaust, ambient air may flow back through the leak. The process of humidity change can be assessed, in particular, both directly before switching to the second exhaust state and directly after returning from the second exhaust state to the first exhaust state (i.e., in the first exhaust state after the previous venting of the cooking chamber).

[0029] - The cooking chamber is steam-sealed: the first exhaust state includes a closed exhaust duct and a closed intake duct. The second exhaust state includes an open exhaust duct and an open intake duct, as well as a fan assigned to the exhaust duct that is in the on state and / or a fan assigned to the intake duct that is in the on state. The process of humidity change can be assessed, in particular, directly on the one hand 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., in the first exhaust state after the previous venting of the cooking chamber).

[0030] Humidity sensors can be used to measure the humidity in a cooking room or its atmosphere directly or indirectly (e.g., via oxygen content). Examples of humidity sensors include gas sensors, oxygen sensors (especially lambda sensors), dew point sensors, optical sensors, air density sensors, and so on.

[0031] During the cooking process, the food present in the cooking chamber is processed, for example by introducing thermal radiation, such as through a resistance heating element, microwave energy, and / or steam.

[0032] The process of humidity change measured by at least one humidity sensor includes multiple measurements or derivations that are taken sequentially over time.

[0033] Evaluating the process of humidity change particularly includes determining at least one characteristic feature of the process or curve. At least one characteristic feature may be, for example, a slope value. Evaluating the process of humidity change under a specific exhaust condition includes evaluating humidity measurements taken directly or indirectly during that exhaust condition. However, at least one characteristic feature is not limited to a slope value; additionally or alternatively, it may be a change in slope, a curve integral, extreme values ​​(minimum and / or maximum values), a settling time, etc.

[0034] The cooking state of the food is determined by comparing at least one characteristic feature in a first exhaust state with the same at least one characteristic feature in a second exhaust state, particularly a corresponding slope value during humidity change. The cooking state may, for example, include the current degree of cooking and / or—particularly by comparison with a rated cooking state—the predicted end of cooking time or the remaining cooking duration. In particular, the predicted end of cooking time can be determined earlier using current methods than has been done previously, thereby allowing for a more accurate adaptation to the cooking process, for example.

[0035] To determine the cooking state, especially the end of the cooking time, a corresponding algorithm can be used. This algorithm can be created based on real-world trials and / or simulations. An improved approach is to feed a dataset from real-world trials into a learning model to determine the algorithm. This model, for example, calculates the cooking state of the corresponding food based on humidity values, particularly the characterizing properties of humidity changes. Other input parameters to the model may include, for example:

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

[0037] - The type of food to be cooked can be entered by the user or determined automatically;

[0038] - The size and / or volume of the food being cooked;

[0039] -The weight of the food being cooked;

[0040] -The juiciness of the cooked food;

[0041] - The rated cooking condition of the food being cooked;

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

[0043] This method specifically includes switching or transitioning between a first exhaust state and a second exhaust state at least once. This can 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, or a combination thereof. Therefore, it is advantageous to determine the cooking state more accurately, such as the prediction of the end of the cooking time. An improvement is to switch from the first exhaust state to the second exhaust state and back during multiple switching of the exhaust state, which can also be done multiple times in one improvement. However, the method is not limited to this, and can essentially 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 one exhaust state to another, unless the context otherwise indicates.

[0044] One improvement is to set one of the venting states to the most advantageous setting for obtaining the cooking process. This venting state can be, in particular, a venting state that would be set for the cooking process even without using the current method. The other venting state is particularly advantageous if it does not correspond to the most advantageous setting for the cooking process, or if it would not be set without using the current method. This improvement is particularly advantageous when a non-optimal venting state is set for only a short duration, because its effect on the cooking process will not significantly affect the cooking state and / or the end of the cooking time.

[0045] In one improved embodiment, the process of assessing humidity changes during the second exhaust phase may include: assessing humidity changes immediately after the start of the second exhaust phase. Specifically, this involves measuring a first humidity value immediately after the start of the second exhaust phase.

[0046] In one improved embodiment, the process of assessing humidity changes during the second exhaust state may include assessing humidity changes after a predetermined delay time following the start of the second exhaust state. Specifically, the first humidity measurement is taken only after the predetermined delay time has elapsed.

[0047] One design approach is to assess the humidity change process immediately after the start of the second exhaust phase, when assessing the humidity change process during the second exhaust phase. This can advantageously enable particularly precise determination of the cooking state and / or the end point of the cooking time.

[0048] However, evaluation or measurement recording can be performed at virtually any point in time and with any measurement points, and can be performed multiple times.

[0049] In one design, the process of assessing humidity change after the second exhaust state ends may include: returning to a first or another (e.g., a third) exhaust state after performing the second exhaust state, and measuring the humidity change at the start of the exhaust state following the second exhaust state, particularly immediately at the start of the exhaust state following the second exhaust state (i.e., without a targeted delay).

[0050] One design approach involves evaluating the slope value of the corresponding humidity change process as a characterizing property, and comparing the differences in the slope values. This is particularly advantageous because the slope value can be determined from a relatively small number of measurements, and in extreme cases, from just two measurements. Furthermore, the slope value is a relatively robust characterizing property.

[0051] One improvement is that the slope value includes or represents the slope itself. For cases with more than two measurement points, the slope can be determined, for example, through curve fitting. For instance, under the first exhaust state Z1, the humidity F(t1) and F(t2) of the cooking chamber atmosphere (absolute humidity f or relative humidity) can be measured at time points t1 and t2. These time points do not need to be directly continuous measurements, but they can be. In a typical improved scheme, the humidity F can be measured periodically, for example, every 10 seconds or every 30 seconds. The slope ΔS(Z1) = ΔF(Z1) / Δt(Z1) = [F(t2) - F(t1)] / (t2 - t1) under the first exhaust state Z1 can then be calculated. Now, transitioning to the second exhaust state Z2, and similarly calculating the slope ΔS(Z2) = ΔF(Z2) / Δt(Z2) = [F(t2) - F(t1)] / (t2 - t1) during or after the second exhaust state Z2, especially after a specific delay duration. The slopes ΔS(Z1) and ΔS(Z2), or quantities derived from them (e.g., their difference), can then be input as input quantities to an algorithm for calculating the end of the cooking time.

[0052] One improvement is to include the slope value as an average of slopes determined at different time intervals. This is advantageously particularly robust. This average slope can also be called the "average rate of change" and can, for example, be applied instead of just a single slope.

[0053] One design approach is to achieve stronger exhaust in the second exhaust state, for example, because the valve opens wider and / or the fan is turned on or set to a higher flow rate than in the first exhaust state. This advantageously covers situations where, in order to determine the end of cooking time, the humidity level is reduced for a short period using the second exhaust state so that it can rise again afterwards.

[0054] One design approach is to achieve a stronger exhaust output in the first exhaust state compared to the second exhaust state. This could be advantageous, as the release of steam through the cooked food can be determined with particular precision using the second exhaust state.

[0055] One design approach involves reducing the humidity in the cooking chamber to or below a predetermined level using a second exhaust configuration, and specifically, performing the assessment only afterward. This allows for the particularly precise determination of the steam release from the cooked food, as the steam previously introduced into the cooking chamber atmosphere does not, or only slightly, superimpose on the steam release from the cooked food. In particular, by switching to the second exhaust configuration, the steam initially present in the cooking chamber can be virtually and completely removed before performing the assessment.

[0056] Since the change in humidity value or the process of humidity change depends not only on the exhaust state but also on how much water is released as steam by the cooking food, the so-called AW ("available water") value can be deduced from this. This value is a measure of the free water present in the cooking food that can be used for the reaction, and from this, the cooking food (moisture content, type of cooking food, etc.) can be inferred.

[0057] Furthermore, the porosity of the food being cooked and how that porosity changes during the cooking process can be inferred from changes in humidity values ​​or humidity change processes. Different foods produce different humidity distributions in the cooking chamber. Therefore, if the temperature / energy input, humidity change processes, and humidity discharge are known, the type and / or quantity of the food being cooked can also be determined.

[0058] This task is also addressed by a household cooking appliance having a cooking chamber, a controllable exhaust system for venting the cooking chamber, and at least one humidity sensor for measuring the humidity in the cooking chamber, wherein the household cooking appliance is configured to perform the method described above. The household cooking appliance can be constructed similarly to this method and has the same advantages.

[0059] One improvement is that the household cooking appliance has a steam cooking function. The appliance can be configured to generate steam via a steam generator and introduce it into the cooking chamber during a set first venting state and / or a set second venting state. The algorithm for determining the cooking state or the end of the cooking time can then be configured to take into account the steam addition caused by the steam generator.

[0060] One design option is for household cooking appliances to have a steam-sealed cooking chamber. This is particularly advantageous for determining the cooking state or the end of the cooking time, as it prevents the cooking chamber atmosphere from parasitically escaping 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)).

[0061] One design involves a home cooking appliance having a control device configured to perform at least a portion of the method, particularly for assessing changes in the process and determining the cooking state. This yields the advantage that the method can be executed autonomously on the home appliance.

[0062] This task is also addressed by a system comprising a home cooking appliance (particularly as described above) and an external instance communicatively coupled to the home cooking appliance, wherein the external instance is configured to perform at least a portion of the method, particularly for evaluating the changing process and determining the cooking state. This achieves the advantage of reducing the computational burden on the home cooking appliance. The external instance can be, for example, a user terminal device, particularly a mobile user terminal device such as a smartphone or tablet, a web server, or a cloud computer. Attached Figure Description

[0063] The above-described features, characteristics, and advantages of the present invention, as well as the ways in which they are implemented, will become clearer and more explicit in conjunction with the illustrative description of the following embodiments, which will be described in detail with reference to the accompanying drawings.

[0064] Figure 1 A side view of a household cooking appliance is shown as a cross-sectional view, the appliance being in the form of an oven configured to perform the method described therein.

[0065] Figure 2 The possible flow of the method is shown. Detailed Implementation

[0066] Figure 1 A side view of a household cooking appliance in the form of an oven 1 is shown as a cross-sectional view. The appliance has a cooking chamber 2, the loading port of which can be steam-sealed by a door 3. The cooking chamber 2 has an exhaust vent 4, which transforms into an exhaust passage 5. The exhaust passage 5 is equipped with a valve 6 (or other vent valve) and / or a fan 7 for expelling exhaust gases from the cooking chamber 2. The valve 6 and fan 7 can be operated by a control device 8, which, exemplarily, also controls other functions of the oven 1, such as controlling the cooking process or cooking flow. Here, the control device 8 can exemplarily operate 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, to set the cooking chamber temperature. In this case, the oven 1 has a steam generator 10, which is also operated by the control device 8 to generate steam. Furthermore, the oven has a humidity sensor 11, such as a Lambda probe, which is coupled to the control device 8 and transmits recorded measurements to the control device 8. In addition, a communication module 12 may be present, such as an Ethernet module, a WLAN module and / or a Bluetooth module, to connect the oven 1 to external entities such as smartphones S, tablets, web servers N, cloud computers, etc., via data technology.

[0067] Optionally, the oven 1 may also have air intake devices 13, 14, and 15, with an air intake passage 13 connecting the cooking chamber 2 to the environment, wherein a fan 14 is distributed to the air intake passage 13, which, when activated, compresses ambient air into the cooking chamber 2. Furthermore, a valve 15 may be present for selectively opening the air intake passage 13 to allow ambient air to pass through or for steam-sealing the air intake passage 13. The fan 14 and valve 15 may also be controlled by a control device 8. The air intake devices 13, 14, and 15 may be used to support exhaust from the cooking chamber 2.

[0068] Figure 2 A possible flow of the method is illustrated exemplarily using oven 1.

[0069] In step S1, cooking chamber 2 is filled with a food item, such as dough, and the cooking process is initiated. This can be done, for example, by inputting the rated cooking state and the type of food item on the user side, or by calling it from a cooking program. The type of food item can also be determined automatically by oven 1. With the start of the cooking process, a first exhaust state is set, causing valve 6 to open and / or fan 7 to operate. Typically, the humidity in cooking chamber 2 increases due to the steam released from the food item.

[0070] In step S2, it is advantageous to record humidity measurements at different time points immediately after the start of the cooking process using the humidity sensor 11.

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

[0072] In step S4, the exhaust state is switched to a second exhaust state, in which valve 6 is closed and / or 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, similar to step S2, humidity measurements are now recorded at different time points using humidity sensor 11.

[0074] In step S6, the control device 8 then calculates the particularly average slope from it, similar to step S3.

[0075] In step S7, the control device 8 calculates the pre-side cooking time endpoint from the slope calculated for the two exhaust states using an algorithm implemented in the control device 8, such as a programmed algorithm, and can in particular display the cooking time endpoint to the user and / or adapt the cooking process to the cooking time endpoint.

[0076] In step S8, the system switches back to the first exhaust state. As a result, the humidity measurement value decreases or rises again significantly more slowly.

[0077] In optional step S9, the measurement value can now be re-recorded similarly to step S2, and in equally optional step S10, the measurement value can be evaluated by determining the slope, similar to step S3. In a further optional step S11, the control device 8 can additionally use the slope, similar to step S7, to determine the cooking time endpoint using an algorithm.

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

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

[0080] In one variant, the second exhaust state can be set or executed multiple times during the cooking process using corresponding assessments and possible actions.

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

[0082] Thus, steps S2, S3, S5 to S7 and, if necessary, steps S9 to S11 can also be performed on a smartphone S or a network server N.

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

[0084] Generally speaking, "one" or "one" can be understood as singular or plural, especially in the sense of "at least one" or "one or more", as long as it is not explicitly excluded, such as through expressions like "exactly one".

[0085] Numerical specifications can also include the specified numbers and the usual tolerance range, as long as they are not explicitly excluded.

[0086] List of reference numerals

[0087] 1 Oven

[0088] 2 cooking rooms

[0089] 3 doors

[0090] 4 exhaust ports

[0091] 5 exhaust channels

[0092] 6 valves

[0093] 7 fans

[0094] 8 control devices

[0095] 9. Upper heating element

[0096] 10 Steam Generator

[0097] 11 Humidity Sensor

[0098] 12 communication modules

[0099] 13 intake channels

[0100] 14 fans

[0101] 15 valves

[0102] N network server

[0103] S smartphone

[0104] S1-S12 Method Steps

Claims

1. A method for operating a household cooking appliance (1), the household cooking appliance having a cooking chamber (2), a settable exhaust 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), wherein in the method, during the cooking process: - Evaluate the humidity change process in the set first exhaust state, wherein the settable exhaust device (4-7) is opened in the first exhaust state to exhaust exhaust gas from the cooking chamber (2). - The system transitions from the first exhaust state to a set second exhaust state, which provides exhaust with a different intensity compared to the first exhaust state, wherein the settable exhaust device (4-7) is shut off in the second exhaust state to prevent exhaust gases from being discharged from the cooking chamber (2). - Evaluate the change in humidity during or after the second exhaust state, the evaluation including determining the slope value of the corresponding humidity change process. - The cooking state of the food processed in the cooking chamber is determined from the comparison of the evaluation, thereby setting the cooking process, wherein the cooking time endpoint is determined by comparing the slope value of the corresponding humidity change process.

2. The method of claim 1, wherein if the change in humidity is assessed during the second exhaust state, the change in humidity is assessed immediately after the start of the second exhaust state.

3. The method according to any one of claims 1 to 2, wherein if a return to a first exhaust state or another exhaust state is made after performing the second exhaust state, the change in humidity at the start of the exhaust state following the second exhaust state is evaluated.

4. The method according to any one of claims 1 to 2, wherein the comparison includes determining the difference of the slope values.

5. The method according to any one of claims 1 to 2, wherein the first exhaust state achieves a stronger exhaust than the second exhaust state.

6. A household cooking appliance (1) having a cooking chamber (2), a controllable exhaust 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), wherein the household cooking appliance (1) is configured to perform the method according to any one of the preceding claims.

7. The household cooking appliance (1) according to claim 6, wherein the household cooking appliance (1) has a steam-sealed cooking chamber (2).

8. The household cooking appliance (1) according to any one of claims 6 to 7, wherein the household cooking appliance has a control device (8) configured to perform at least a portion of the method.

9. A system comprising a household cooking appliance (1) according to any one of claims 6 to 8 and an external entity (S, N) capable of communicatively coupling with said household cooking appliance (1), wherein said external entity (S, N) is configured to perform at least a portion of said method.

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