Food representative, method and cooking device for efficient unloading of the cooking chamber during mixed loading

Abstract

The present invention relates to a representative of a foodstuff to be cooked in a cooking chamber of a cooking appliance with a cooking program, in the form of a virtual voucher (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339'), which is configured to be displayed in a display area (1, 100, 100', 100'') of a display device, in particular of the cooking appliance, relative to a time axis for visualizing a cooking duration, wherein the voucher (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') extends in its length from a start time at which the represented foodstuff is to be loaded into the cooking chamber to an end time at which the represented foodstuff is to be unloaded from the cooking chamber to achieve a set cooking state, such that that the cooking time results from the difference between the end time and the start time, whereby a tolerance band is determined at the end time depending on at least one overlap factor,wherein the overlap factor is a percentage of the cooking time, defining a cooking time reduction range (11, 31', 31'', 340'-349') that can be subtracted from the cooking time, and / or a cooking time extension range (12, 32', 32'', 350'-359') that can be added to the cooking time, and the tolerance band comprises the cooking time reduction range and / or the cooking time extension range. Furthermore, the present invention relates to a method for indicating the unloading of food from a cooking chamber of a cooking appliance that can be closed with a door, using such representatives, and to a cooking appliance for carrying out such a method.

Description

[0001] The present invention relates to a representative of a foodstuff to be cooked in the cooking chamber of a cooking appliance with a cooking program, in the form of a virtual voucher, which is configured to be displayed in a display area of ​​a display device, in particular of the cooking appliance, relative to a time axis for visualizing a cooking time, wherein the voucher extends in length from a start time at which the represented foodstuff is to be loaded into the cooking chamber to an end time at which the represented foodstuff is to be unloaded from the cooking chamber to achieve a set cooking state, such that the cooking time is calculated from the difference between the end time and the start time. It further relates to a method for displaying the unloading of foodstuffs from a cooking chamber of a cooking appliance that can be closed with a door using such representatives, and to a cooking appliance for carrying out such a method.

[0002] Various methods for operating cooking appliances are known. In the prior art, representatives for cooking programs are frequently used to display a function plan or current operation. Such cooking program representatives are also called virtual receipts or simply receipts.

[0003] For example, WO 2012 / 117100 A2 discloses a method for operating at least one cooking appliance comprising a cooking chamber, an input device, a display device, and a storage device, in which a multitude of operating programs for the cooking appliance can be retrieved from the storage device, including a time characteristic of each operating program. This time is determined not only by the duration of the operating program but also by a preparation time for preparing the execution of the operating program and / or a follow-up time for completing the operation. Crucially, a representative of each stored operating program can be displayed on the display device, with the corresponding time also shown for each displayed representative.

[0004] Furthermore, DE 10 2014 106 676 A1 describes a method for creating a flow chart for the operation of a cooking appliance with an energy storage device for storing and releasing heat energy, a food treatment device for treating food in a cooking process, a cooking process storage device for storing a large number of cooking processes, an input device for selecting cooking processes and a control or regulating device for managing selected cooking processes.The procedure comprises the following steps: selecting at least two cooking processes from the multitude of cooking processes, wherein each cooking process is called from the cooking process storage device with at least one first parameter of food treatment and at least one second parameter of energy consumption, determining the charge state of the energy storage device, and determining the temporal sequence of the selected cooking processes depending on at least the second parameters of the selected cooking processes and the charge state of the energy storage device.

[0005] From DE 10 2010 036 639 A1, a generic representative of at least one section of a program executable in a cooking appliance is known, which can be arranged in the display area of ​​a display device relative to a time axis characteristic of the operation of at least one cooking appliance for the purpose of visualizing the section, wherein at least one extension of the representative parallel to the time axis is characteristic of a duration of the section. According to DE 10 2010 036 639 A1, the extension parallel to the time axis automatically adjusts to any change in the time requirement of the section during its execution, which results from a determination of the time requirement carried out at at least two, preferably a plurality of, points in time during the execution of the section, specifically for the purpose of visualizing the inaccuracy of the determination of the time requirement.

[0006] DE 10 2019 121 443 B3) deals with a method for visualizing program planning using program representatives.

[0007] From EP 2 860 460 A1 a method for operating a cooking appliance is known which has a display and control panel in the form of a touch screen on which display and buttons can be shown, so that inputs to the appliance control can be generated by touching displayed buttons.

[0008] In DE 10 2009 006 182 A1 a method is described for arranging representatives of programs selected from a multitude of programs for cooking appliances via at least one input device on at least one display device which is operatively connected to the input device and a control or regulating device.

[0009] There remains a need for an intelligent solution for the efficient unloading of food at the end of its cooking process when handling mixed loads—that is, when a cooking chamber is loaded with different foods at different times, as is common in à la carte restaurant service. With such mixed loads, which require a so-called "mixed operation" of the cooking appliance, several food trays are typically processed simultaneously at specific times or for specific durations. Due to the varying cooking times of the individual foods, which result primarily from user settings and / or load surcharges, the user of the cooking appliance is prompted to unload the cooking chamber at the corresponding end of the cooking process for each food tray insertion.This can lead to situations where receipts prompt the user to unload specific food trays, even if seconds earlier the user was already prompted to unload a different tray using the corresponding receipt. This results in avoidable interactions with the appliance for the user. Furthermore, it generates additional heating pulses that are not strictly necessary and therefore not energy-efficient.

[0010] For example, if a receipt 1 requests unloading and a cooking program of another receipt 2 has 5 seconds remaining, a user opens the door of the appliance, removes the food item assigned to receipt 1, then closes the door, only to receive a request via receipt 2 5 seconds later to open the door again for unloading.

[0011] The object of the present invention is therefore to further develop the generic representative in such a way that the disadvantages of the prior art are overcome.

[0012] This task is solved by determining a tolerance band at the end time depending on at least one overlap factor, where the overlap factor is a percentage of the cooking time that defines a cooking time reduction range that can be subtracted from the cooking time and / or a cooking time extension range that can be added to the cooking time, and the tolerance band includes the cooking time reduction range and / or the cooking time extension range.

[0013] It may be provided that the overlap factor of at least one first parameter relating to the climate in the cooking chamber, as determined by the temperature, humidity, flow rate and / or pressure in the cooking chamber, at least one second parameter relating to the type of food, such as poultry, meat, fish, egg dishes and desserts, vegetables and side dishes or baked goods, at least one third parameter relating to the cooking operation, such as with hot air, steam and / or microwaves, at least one fourth parameter relating to the sensitivity, caliber, quantity and / or condition, in particular precooked, frozen or fresh, of the food, at least one fifth parameter relating to the degree of cooking, as determined by core temperature, browning and / or crusting, at least one sixth parameter relating to the cooking device, as determined by cooking chamber dimensions, an accessory, in particular in the form of a food carrier, a climate zone in the area of ​​the food in the cooking chamber and / or resource consumption,in particular determined by energy consumption, and / or at least a seventh parameter related to the cooking process, such as à la carte cooking, regeneration or finishing.

[0014] Furthermore, it is proposed that a default value for the overlap factor be specified for the first, second, third, fourth, fifth, sixth and / or seventh size, whereby the default value is changeable.

[0015] Furthermore, it may be provided that the overlap factor is up to 8% of the cooking time, whereby in particular an average value of 5% can be specified and / or changed.

[0016] It is also proposed that no perceptible sensory and hygienic impairments to the cooking results of the food unloaded from the cooking chamber should be noticeable within the tolerance band.

[0017] The present invention also relates to a method for indicating the unloading of a cooking chamber of a cooking appliance which can be closed with a door, wherein at least two foodstuffs are cooked at least temporarily simultaneously in the cooking chamber and each foodstuff is assigned an inventive representative in the form of a virtual voucher, which is displayed on a display area of ​​a display device along a time axis in the x-direction.

[0018] It may be provided that n shelf levels and / or m cooking zones are provided in the cooking chamber, and that the n shelf levels along the y-direction and / or the m cooking zones along the z-direction are displayed in the display area, where n and / or m belong to the natural numbers of 2 and more.

[0019] It is preferred according to the invention that for each receipt, unloading information and / or a unloading request is displayed and / or issued at an unloading time, and / or the cooking time reduction range and / or the cooking time extension range is displayed for each receipt, at least on request.

[0020] Furthermore, it is proposed that if the tolerance bands of at least two receipts overlap along the x-axis, a common discharge time is determined, in particular by simple averaging, weighted averaging depending on the first, second, third, fourth, fifth, sixth and / or seventh quantity, selection of the earliest possible discharge time for said at least two receipts or selection of the latest possible discharge time for said at least two receipts.

[0021] According to the invention, it can also be provided that an energy saving can be set to determine the overlap factor, in particular via an adjustment control.

[0022] Furthermore, it may be provided that a sensitivity for determining the overlap factor can be set, in particular by selecting one of several sensitivity levels.

[0023] Finally, the invention also proposes a cooking appliance with a cooking chamber that can be closed by a door and comprises n shelf levels and / or m cooking zones, wherein n and / or m are natural numbers of 2 and more, and with a display device that includes a display area in which representatives of food to be cooked in the cooking chamber with a cooking program according to the invention can be placed on a virtual receipt board with a time axis in the x-direction and a shelf level axis in the y-direction and / or a cooking zone axis in the z-direction.

[0024] It can be provided that end times for the foodstuffs can be determined in a method according to the invention.

[0025] The invention is thus based on the surprising insight that a device control system determines a time window of, for example, 5% of the remaining cooking time of a cooking program (Program 2) for a food item 2 to be cooked and defines this as a period, specifically a cooking time reduction range, within which said food item 2 can be unloaded simultaneously with another food item 1, whose Program 1 has already initiated an unloading request. It is also possible that the total cooking time of the cooking program for Program 1 is extended by a specific period, specifically a cooking time extension range, so that food item 1 can be unloaded together with food item 2 after the latter's total cooking time has elapsed. The invention therefore aims to shift unloading to a time when several food items can be unloaded simultaneously. The period specified for each food item can be linked to its sensitivity.For example, a sensitive food may have a lower tolerance range than a non-sensitive one, e.g. determined by 1% remaining cooking time of its total cooking time.

[0026] It is also possible to specify an average value for the percentage of remaining cooking time, such as 3%, and to make this average value adjustable. For example, a slider for energy saving or predefined sensitivity levels can be used to adjust the tolerance range for calculating the average.

[0027] In this context, receipts for sensitive foods can also allow for a shift of the tolerance range in only one direction, for example, if thorough cooking must be guaranteed for hygiene reasons or overcooking should be avoided for taste or aesthetic reasons. This information can be stored on a receipt, thus simplifying its consideration when calculating an average.

[0028] It may also be possible for the user of the cooking appliance or the restaurant owner to select on the cooking appliance whether they want to cook in a more energy-saving way, which increases the percentage of remaining cooking time, thus reducing the number of door openings.

[0029] Thus, the inventive method prevents unnecessary device interactions and heating requirements. The user of a cooking appliance is then no longer burdened with numerous door opening / closing prompts and the associated ringtones in everyday kitchen use. Sustainability is also increased through energy savings, specifically by avoiding short heating cycles that have little or no relevance to food cooking. At the same time, overcooking of food is prevented because food items whose cooking programs are represented by vouchers that have not yet expired are subjected to energy during the last seconds of their cooking process when other food items are unloaded, even with the door open, which can lead to overcooking.

[0030] Thus, according to the invention, it enables easier work, energy / resource savings and an increase in quality when cooking in mixed loads.

[0031] Further features and advantages of the invention will become apparent from the following description, in which exemplary embodiments of the invention are explained in detail with reference to schematic drawings. These show: Fig. 1 the size of an overlap factor for shortening and / or lengthening cooking time as a function of the temperature in the cooking chamber, plotted on the x-axis, and the humidity in the cooking chamber, plotted on the y-axis; Fig. 2a - 2c each have a voucher with a tolerance band defined by an overlap factor, namely without a visualized tolerance band, with a visualized tolerance band for reducing cooking time, or with a visualized tolerance band for both reducing and extending cooking time; Fig. 3a - 3c each have an adjustment knob for setting an energy saving, namely in its initial position, in a position with high energy saving including the corresponding receipt, or in a position with low energy saving including the corresponding receipt; and Fig. 4a - 4c each have an adjustment control for setting an energy saving and ten vouchers for ten shelf levels of a cooking appliance along a time axis, namely with a setting with no energy saving or with a setting with large energy saving, with tolerance bands or with tolerance bands and earliest and latest discharge times.

[0032] Within the scope of the present invention, the term "overlap factor" is defined as a percentage of the cooking time of a foodstuff, such as 5% remaining cooking time of the total cooking time of a cooking program for a particular foodstuff. This overlap factor defines the period that can be subtracted from and / or added to a predetermined, optimal cooking time of the foodstuff without any noticeable deficiencies in sensory and hygienic cooking results. Thus, the overlap factor defines a period, similar to a tolerance band, within which a reduction and / or an increase in cooking time is permissible.

[0033] With an overlap factor of 5%, it is ensured that 95% of the energy planned for a cooking program acts directly on the food. This value achieves, on average, a sufficient balance between internal and external cooking, so that the food is cooked to the desired degree without overcooking or undercooking.

[0034] Depending on the specific climatic conditions in the cooking chamber, the type of food and the cooking method, it may be useful to adjust the overlap factor to the specific requirements.

[0035] The climate in the cooking chamber can lead to a variance of 0 to 8% in the overlap factor, as can be seen from Fig. This results in 1. This will be explained below using examples: • Up to 8% overlap factor • At temperatures above 200°C (dry climate) in an oven, in combination with high fan speeds during cooking methods such as grilling, frying, or crusting, a high rate of energy transfer occurs from the surface of a food to its core. This energy transfer will continue for a certain period of time even when the oven door is opened, thus interrupting the cooking process. ▪ For a rump steak (approx. 250 g) and a cooking time of 9 minutes (540 s), the cooking process could be ended after 497 s within the tolerance band of 8%, without noticeable sensory deficiencies in the food. ▪ A similar principle applies to steaming food at boiling temperature. Condensing steam transfers enormous amounts of energy, and therefore a torque band of up to 8% can also be assumed here. ▪ Up to 1% overlap factor At temperatures significantly below 100°C and low humidity, such as 60°C and 20% humidity, relatively little energy transfer takes place, which ceases immediately after the cooking process is complete. Applications include, for example, dry fermentation (allowing macarons to develop a skin) or the gentle drying of pasta.

[0036] However, the food products themselves can also lead to a variance of 0 to 8% in the overlap factor. This will be explained again below using examples: ▪ Overlap factor between 1-7% ◯ Animal proteins: Foods consisting mainly of protein, such as meat, fish, and poultry, require a relatively small overlap factor in the range of 2-4%. This is because these foods need a certain degree of internal cooking to achieve a desired level of doneness and to ensure the microbial safety that occurs at the end of the cooking process. ◯ Legumes / Grains (sweet grasses): Foods such as lentils, beans or rice require an overlap factor of < 5% due to their small piece size, as the energy input quickly diminishes after cooking and the firmness of these foods significantly defines the perceived cooking quality. • Starchy foods like potatoes: These foods are calculated with an overlap factor greater than > 5%. This is due to their relatively large volume and the resulting large energy storage capacity after cooking. Furthermore, because of the long cooking time, these foods are often partially cooked for à la carte service, so the focus here is primarily on the reheating process. • Egg-based foods: Foods containing eggs, such as quiches, scrambled eggs, and even eggs in their shells, require a close overlap factor of 1-3%, as it is desirable to optimally denature the egg proteins and thus cause them to set. While this is primarily achieved through precise control of the cooking environment, the timing also plays a role, since the temperature reaches the core of the food with a time lag.

[0037] Furthermore, the applications themselves can lead to a variance of 0 to 8% in the overlap factor. This will also be explained below using examples: ▪ Up to 5-7% overlap factor À la carte cooking: In typical à la carte situations, food is cooked à la minute so that it can be served within 10-20 minutes. Depending on the number of orders, this can be very stressful in a kitchen. It is important that individual components can be removed simultaneously and that unnecessary interactions with the appliance, such as opening the door, can be avoided. A chef will not be standing in front of the appliance waiting for it to finish. On the contrary, there will be periods where the appliance beeps for a few seconds to request unloading, and the unloading process is delayed. In these situations, it makes sense to unload other items at the same time if they are within the acceptable temperature range. Undercooking is not to be expected. ▪ Up to 5-8% overlap factor Regenerating / Finishing: When regenerating or finishing food, especially pre-cooked dishes, the overlap factor can also be more generous. Small foods that have already reached internal cooking temperature can have a higher overlap factor. This also applies to large foods such as gratins, casseroles, or roasts, which can tolerate a wider tolerance range, as the final temperature variations do not significantly affect the food quality. Since these foods are already pre-cooked, precise timing is not as critical as with fresh foods.

[0038] A cooking appliance, such as the applicant's iCombi Pro, can be equipped with device intelligence to implement a method according to the invention. This device intelligence determines and / or weights the optimal overlap factor during cooking, based on user-selected parameters such as cooking chamber climate (selected by cooking process), food settings (selected by food-specific cooking process), and cooking function (using typical finishing or à la carte applications), and applies this factor as needed.

[0039] By using further analyses of the current cooking process, such as the rise (behavior) of the food's core temperature or a comparison of the target and actual cooking chamber temperature, the overlap factor can be adjusted (further). For example, if it is detected that the cooking chamber temperature is below a target temperature, the overlap factor can be reduced to prevent undercooking.

[0040] The invention is then described using virtual vouchers, the length of which represents a cooking time of a cooking program.

[0041] The Fig. 2a, Fig. 2b and Fig. 2b each show one and the same receipt 10 in a display area 1 with a longitudinal extent along a time axis, so that a start time and an end time of the cooking program assigned to receipt 10 are visualized. In Fig. 2a is the same as the voucher 10a with its optimal cooking time, which leads to optimal cooking quality. Fig. 2b includes the receipt 10b a first marked area that visualizes a cooking time reduction area 11 determined for this receipt 10b via its assigned overlap factor; and in Fig. In addition to the cooking time reduction area 11, the receipt 10c includes a second marked area, which visualizes a cooking time extension area 12 determined by this receipt 10 via its assigned overlap factor.

[0042] The vouchers 10 can be displayed in display area 1 of a display device of the cooking appliance as vouchers 10a, 10b, 10c each in the length of their optimal cooking time, while the tolerance bands, which are determined by the cooking time reduction area 11 and / or the cooking time extension area 12, are stored in the voucher and thus in the cooking appliance, but are not displayed or only displayed on request.

[0043] Fig. Figure 3a shows a virtual control knob 20 for setting an energy saving, as it can be displayed on a display area, so that a user of the cooking appliance can set where in an area 20a with low energy saving and an area 20c with high energy saving a slider 20b is to be placed by touching and moving it into one or the other area 20a or 20c. Fig. Figure 3b shows the adjustment control 20' after the slider 20b' has been moved to the right, so that the slider 20b' is in the area 20c' with significant energy savings, which directly affects a receipt 30' shown next to it, resulting in large tolerance bands for both its cooking time reduction range 31' and its cooking time extension range 32'. If, however, the slider 20b'' is moved as in Fig. As shown in 3c, shifted to the left, i.e. into the area 20a'' of low energy saving, the tolerance bands of the receipt 30'' are reduced, since both the cooking time reduction area 31" and the cooking time extension area 32'' are to be shortened.

[0044] The Fig. Figures 4a to 4c each show a display area 100, 100', 100'' of a cooking appliance with ten rack levels, each containing a cooking zone. These zones are plotted along the y-axis, while time is plotted along the x-axis. Also shown are a control knob 220, 220' for setting an energy-saving mode and ten vouchers 330-339, 330'-339'. Each voucher corresponds to a rack level to visualize an à la carte operation in which ten different food items are loaded and unloaded into the cooking chamber of the appliance over the depicted time period.

[0045] Fig. Figure 4a shows a configuration where no energy saving is selected via the setting control 220, i.e., the slider 220b is positioned all the way to the left, at the end of range 220a with minimal energy saving. Furthermore, the ten receipts 330 to 339 are arranged in such a way that unloading, including opening the oven door, is necessary eight times, as no tolerance bands are available. The first food item to be unloaded is the one corresponding to receipt 333 in insertion level 4, the second food item is the one corresponding to receipt 331 in insertion level 2, the third food item is the one corresponding to receipt 337 in insertion level 8, the fourth food item is the one corresponding to receipt 336 in insertion level 7, the fifth food item is the one corresponding to receipt 338 in insertion level 9, the sixth food item is the one corresponding to receipts 330 and 334 in insertion levels 1 and 5 respectively, the seventh food item is the one corresponding to receipts 332 and 339 in insertion levels 3 and 10 respectively, and the eighth food item is the one corresponding to receipt 335 in insertion level 6.Therefore, only at times 6 and 7 are two food items discharged, as their respective cooking times are essentially simultaneous, while all other food items are discharged individually, with discharge times 2, 3, 4, and 5 having only small time intervals. At each of the eight discharge times 1 to 8, a discharge request is issued by the cooking appliance, e.g., in the form of a ringtone.

[0046] Fig. 4b differs from Fig. 4a by selecting maximum energy saving via the adjustment control 220', i.e., by positioning the slider 220b' all the way to the right, at the end of the range 220b' with high energy saving. The ten receipts 330' to 339' are in Fig. 4b arranged chronologically as in Fig. 4a, but the respective tolerance bands of the vouchers 330' to 339' are also shown across the corresponding cooking time reduction ranges 340'-349' and cooking time extension ranges 350'-359' due to the set high energy saving. This reduces the unloading times from eight to Fig. 4a on four in Fig. 4b, which, in the case of an overlap of the tolerance bands of receipts along the time axis, is determined, for example, by ensuring the smallest possible distance between the discharge times and the mean values ​​of the respective ideal cooking times.

[0047] In the constellation according to Fig. 4b The following discharge takes place at the four discharge times: • Unloading time 1: No combinable level is available for level 4, as there is no tolerance band overlap. • Unloading time 2: The earliest possible unloading is due to level 7, but could be postponed until the end of level 2, and includes levels 2, 8 and 9 in addition to level 7. • Unloading time 3: Due to level 10, whereby a shift in the exact time is possible by averaging the tolerance distances to levels 1, 3, 5 and 10. • Unloading time 4: There is no combinable level for level 6, so discharge is only provided there.

[0048] Fig. 4c differs from Fig. 4b only by the fact that, at discharge times 3 and 4, at which discharge can take place on several levels, the earliest discharge time is marked with a ' and the latest discharge time with a ”. The calculation of the discharge times in Fig. 4b was carried out using averaging.

[0049] All possible settings between those of Fig. 4a without energy saving and the one of Fig. 4b and Fig. 4c with maximum energy saving, so that the eight discharge times of the Fig. 4a can gradually reduce the number of discharge times to four. For example, a moderate energy saving can be achieved with six discharge times, which already leads to a reduction in workload without compromising cooking quality, in addition to the energy savings.

[0050] The features of the invention disclosed in the preceding description, the drawings and the claims may be essential for the realization of the invention in its embodiments, both individually and in any combination. Reference symbol list 1 Display area 10, 10a, 10b, 10c Voucher 11 Cooking time reduction range 12 Cooking time extension range 20 adjustment knobs 20a, 20a', 20a'' Low energy saving area 20b, 20b', 20b'' slider 20c, 20c', 20c'' area with high energy savings 30', 30'' Bon 31', 31'' Cooking time reduction range 32', 32'' cooking time extension range 100, 100', 100'' Display area 220, 220' Adjustment control 220a, 220a' area with low energy saving 220b, 220b' slider 220°C, 320°C range with significant energy savings 330-339, 330'-339' Bon 340'-349' Cooking time reduction range 350'-359' Cooking time extension range

Claims

[1] A representative of a foodstuff to be cooked in a cooking chamber of a cooking appliance with a cooking program, in the form of a virtual receipt (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') configured to be displayed in a display area (1, 100, 100', 100'') of a display device, in particular the cooking appliance, relative to a time axis for visualizing a cooking time, wherein the receipt (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') extends in its length from a start time at which the represented foodstuff is to be loaded into the cooking chamber to an end time at which the represented foodstuff is to be unloaded from the cooking chamber to achieve a set cooking time, such that The cooking time is calculated from the difference between the end time and the start time. characterized by , that at the end time a tolerance band is determined depending on at least one overlap factor, wherein the overlap factor is a percentage of the cooking time that defines a cooking time reduction range (11, 31', 31'', 340'-349') that can be subtracted from the cooking time and / or a cooking time extension range (12, 32', 32'', 350'-359') that can be added to the cooking time, and the tolerance band includes the cooking time reduction range and / or the cooking time extension range. [2] Representative according to claim 1, characterized by , that the overlap factor of • at least one first parameter relating to the climate in the cooking chamber, as determined by the temperature, humidity, flow rate and / or pressure in the cooking chamber, • at least one second size relating to the type of food, such as poultry, meat, fish, egg dishes and desserts, vegetables and side dishes or baked goods, • at least a third cooking method, such as with hot air, steam and / or microwaves, • at least a fourth dimension relating to the sensitivity, caliber, quantity and / or condition, in particular precooked, frozen or fresh, of the food, • at least a fifth measure of doneness, as determined by core temperature, browning and / or crusting, • at least a sixth dimension of the cooking appliance, as determined by cooking chamber dimensions, accessories, in particular in the form of a food carrier, a climate zone in the area of ​​the food in the cooking chamber and / or resource consumption, in particular determined by energy consumption, and / or • at least a seventh size for the cooking process, such as à la carte cooking, regenerating or finishing, depends. [3] Representative according to claim 2, characterized by , that a default value for the overlap factor is specified for the first, second, third, fourth, fifth, sixth and / or seventh size, whereby the default value is changeable. [4] Representative according to any of the preceding claims, characterized by , that the overlap factor is up to 8% of the cooking time, whereby in particular an average value of 5% can be specified and / or changed. [5] Representative according to any of the preceding claims, characterized by , that within the tolerance band no perceptible sensory and hygienic impairments of the cooking result of the food unloaded from the cooking chamber are perceptible. [6] Method for indicating the unloading of a cooking chamber of a cooking appliance which can be closed with a door, wherein at least two food items are cooked at least temporarily simultaneously in the cooking chamber and each food item is assigned a representative in the form of a virtual voucher (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') according to one of the preceding claims, which is displayed on a display area (1, 100, 100', 100'') of a display device along a time axis in the x-direction. [7] Method according to claim 6, characterized by , that The cooking chamber has n shelf levels and / or m cooking zones, and In the display area (1, 100, 100', 100'') the n insertion levels along the y-direction and / or the m cooking zones along the z-direction are displayed, where n and / or m belong to the natural numbers of 2 and more. [8] Method according to claim 6 or 7, characterized by , that For each receipt (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339'), unloading information and / or a unloading request is displayed and / or issued at an unloading time, and / or for each voucher (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') the cooking time reduction range (11, 31', 31'', 340'-349') and / or The cooking time extension range (12, 32', 32'', 350'-359') is displayed, at least upon request. [9] Method according to any one of claims 6 to 8, characterized by, that when the tolerance bands of at least two receipts (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') overlap along the x-axis, a common discharge time is determined, in particular by simple averaging, weighted averaging depending on the first, second, third, fourth, fifth, sixth and / or seventh quantity, selection of the earliest possible discharge time for said at least two receipts (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') or selection of the latest possible discharge time for said at least two receipts (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339'). [10] Method according to any one of claims 6 to 9, characterized by , that an energy saving can be set to determine the overlap factor, in particular via an adjustment control (20, 220, 220'). [11] Method according to any one of claims 6 to 10, characterized by, that a sensitivity can be set to determine the overlap factor, in particular by selecting one of several sensitivity levels. [12] Cooking appliance with a cooking chamber that can be closed by a door and that comprises n shelf levels and / or m cooking zones, wherein n and / or m are natural numbers of 2 and more, and with a display device that includes a display area (1, 100, 100', 100'') in which representatives of food to be cooked in the cooking chamber with a cooking program can be placed on a virtual order board with a time axis in the x-direction and an order level axis in the y-direction and / or a cooking zone axis in the z-direction in the form of virtual orders (10, 10a, 10b, 10c, 30', 30'', 330-339, 330'-339') according to any one of claims 1 to 5. [13] Cooking appliance according to claim 12, characterized by , that unloading times to the foodstuffs can be determined in a method according to one of claims 6 to 10.

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