DEHUMIDIFYING A COOKING ROOM

Description

[0001] The invention relates to a method for dehumidifying the cooking chamber of a household cooking appliance, in which condensation is detected in the cooking chamber. The invention also relates to a household cooking appliance comprising a cooking chamber, a microwave device for supplying the cooking chamber with microwaves, at least one resistance heater for emitting heat radiation into the cooking chamber, and a display device for showing information, wherein the household cooking appliance is configured to detect condensation in the cooking chamber and initiate a dehumidification process. The invention is particularly advantageously applicable to microwave cooking appliances, especially microwave cooking appliances with an auxiliary heater.

[0002] Microwave ovens heat practically only the food being cooked, not the interior of the appliance or its internal components. Heated food often releases water vapor, which condenses on cold surfaces inside the appliance (for example, on the inner wall of the cooking chamber and possibly on internal components). This condensate usually cannot be removed by normal ventilation because the airflow is not strong or long enough, and the surfaces where the condensate has formed are not warm enough for sufficient evaporation. Consequently, corrosion of the inner wall or internal components can occur if condensate remains in the appliance for an extended period.

[0003] The simplest way to remove condensation is to manually wipe the cooking chamber. This is time-consuming and not always easy to accomplish with built-in accessories or attachments (e.g., a heating element or a wire rack).

[0004] CH 696 039 A5 discloses a combined oven with microwave and drying functions. The oven is equipped with resistance heating and a microwave generator. To prevent condensation from forming on the oven walls during heating, the resistance heating is activated for part of the heating process. The resistance heating is deactivated when the temperature in the cooking chamber reaches a predetermined threshold, e.g., 70°C. This prevents unpleasant odors and similar issues.An oven is equipped with a cooking chamber, a resistance heater arranged in the cooking chamber for heating the cooking chamber, a microwave generator for heating food in the cooking chamber, and a control unit for controlling the resistance heater and the microwave generator. The control unit has at least one user-activated microwave program that activates the microwave generator. The control unit is designed such that the microwave program for drying the cooking chamber activates the resistance heater to heat the cooking chamber to a maximum of 100°C. The oven may have a temperature sensor in or near the cooking chamber, and the control unit may be designed such that the microwave program operates the resistance heater only until the temperature sensor reaches a set temperature.One variant involves the control system being designed such that the microwave program first activates the microwave generator and, after a predetermined time, additionally activates the resistance heating. Another variant involves the predetermined time being at least 30 seconds, and in particular approximately two minutes. A further variant involves the control system having a selection mechanism for choosing an operating power of the microwave generator and being designed such that the microwave program only activates the resistance heating if an operating power above a threshold power is selected, where the threshold power is greater than zero, in particular greater than 300 watts, and preferably approximately 450 watts.Another variant involves a fan for circulating air in the cooking chamber, with the control system configured such that the microwave program activates the fan for at least part of its runtime. Another variant involves the control system configured so that the microwave program switches off the fan before switching off the microwave generator. A further variant involves the control system configured so that the microwave program switches off the fan when the cooking chamber temperature exceeds a predetermined value, particularly approximately 70°C. Finally, a further variant involves the control system configured so that the microwave program for drying the cooking chamber activates the resistance heating element to heat the cooking chamber to a target temperature between 60°C and 80°C, particularly approximately 70°C.Another option is to design the control system in such a way that the microwave program switches off the resistance heating after reaching the target temperature until the program has finished.

[0005] DE 38 04 678 A1 discloses a method for operating an oven with microwaves and electric resistance heating, in which a fume extraction duct with a fume extraction fan is provided. The speed of the fume extraction fan is varied via sensors for the humidity and temperature of the fumes arranged in the fume extraction duct.

[0006] EP 0 567 813 A2 discloses an arrangement for measuring humidity in fan-assisted food cooking ovens, comprising a cooking chamber, a further chamber containing a cooling fan, and a partition separating the cooking chamber from the cooking chamber. The arrangement includes a body made of highly thermally conductive metal extending through the partition, with its ends extending into the cooking chamber and the separated further chamber. The arrangement further includes a heat sink connected to the end of the metal body and three temperature sensors suitable for measuring the temperatures of the two ends and the cooking chamber, respectively. These sensors are connected to a microprocessor to provide it with information regarding the temperatures they measure, enabling the microprocessor to calculate the humidity of the air in the oven when a vapor condensation temperature is reached at the end of the metal body.

[0007] DE 103 38 138 A1 discloses a device for controlling electrical appliances, preferably household appliances such as dryers, washing machines, dishwashers, ovens, hobs, comprising an electrical / electronic control device, at least one operating and display device and at least one sensor device for detecting operating states of the electrical appliance, wherein the signal transmission between the electronic control device, the operating and display device and the at least one sensor device is carried out optically.

[0008] DE 102 13 014 A1 discloses a device for monitoring the degree of blockage, in particular the degree of calcification, of at least one nozzle, in particular a steam nozzle, in a space, in particular the cooking chamber of a cooking appliance, comprising at least one sensor for detecting at least one state variable, in particular a temperature value and / or humidity value, in the space, a detection and evaluation unit in operative connection with the sensor for determining the degree of blockage, and a display unit in operative connection with the detection and evaluation unit for displaying the determined degree of blockage, as well as a method for monitoring the degree of blockage, in particular the degree of calcification, of at least one nozzle, in particular a steam nozzle, in a space, in particular the cooking chamber of a cooking appliance, wherein at least one temperature value and / or humidity value in the space is detected and used to determine the degree of blockage, and the determined degree of blockage is displayed.

[0009] The object of the present invention is to overcome at least some of the disadvantages of the prior art and, in particular, to provide a way to carry out condensation in a cooking chamber after a cooking process in a particularly user-friendly manner.

[0010] This problem is solved according to the features of the independent claims. Preferred embodiments can be found in particular in the dependent claims.

[0011] The problem is solved by a method for dehumidifying the cooking chamber of a household cooking appliance, wherein condensation is detected in the cooking chamber of the household cooking appliance, a dehumidification message related to a dehumidification process is displayed in a display device upon detection of the condensation, the system waits for a user action after displaying the dehumidification message, and depending on the user action, the dehumidification process is either carried out or terminated.

[0012] This method has the advantage that the dehumidification process (also known as the "drying process") or dehumidification function is only activated when needed. This reduces the frequency of use and energy consumption, as well as improving user experience. The user is actively informed about this operating mode ("dehumidification mode") by the appliance and, compared to purely user-initiated dehumidification, experiences the convenience of automatically offered dehumidification or drying more clearly and consciously. Furthermore, unlike dehumidification controlled entirely by the appliance, this method allows the user to influence whether the dehumidification process is carried out at all, for example, whether it should be performed at all.Nevertheless, the household cooking appliance offers the user the option of dehumidification at a suitable time, so that the user does not need to think about triggering dehumidification themselves and does not need to search for a corresponding program item in the user interface of the household cooking appliance.

[0013] Dehumidification can also generally be referred to as drying. Condensation can also be described as dew, fog, or precipitation.

[0014] A household cooking appliance can be an oven, a microwave oven, a steam cooker, or any combination thereof. It can be a low-temperature appliance, where the maximum achievable cooking chamber temperature does not exceed, for example, 150°C. In particular, a household cooking appliance can be a microwave oven that additionally features at least one electric resistance heater to heat the cooking chamber. Such a microwave oven is specifically a low-temperature appliance. However, a household cooking appliance can also be an oven with microwave functionality.

[0015] Condensation can be understood as the formation of condensed water (e.g., in droplet form) on a surface of the cooking chamber (e.g., on a side wall or ceiling) and / or on an attached component. Determining condensation can involve measuring or estimating it. It can involve quantitatively determining the amount of condensate (e.g., the degree of condensate coverage on a given surface) or qualitatively determining it (e.g., the formation or absence of a practically noticeable amount of condensate). Particularly in quantitative determinations, identifying condensation can involve recognizing a predetermined minimum level or quantity of condensate.

[0016] It is a further development step that determining the specified minimum quantity includes recognizing whether a determined quantity of condensate has reached or exceeded a specified threshold.

[0017] The display device can be an alphanumeric display that shows a user, for example, plain text or similar information. The display device can be a segmented display or a screen, such as an LCD screen. The screen can be a touchscreen. The display device can be integrated into a control panel.

[0018] The fact that the dehumidification message is displayed in the display unit upon detection of condensation can include the dehumidification message being displayed in the display unit after the detection of condensation. The detection of condensation includes, in particular, a positive detection (presence of condensation).

[0019] The fact that the display of the dehumidification message waits for user action can include the display and the waiting occurring at least partially simultaneously.

[0020] This design involves the user operating a control element of the household cooking appliance. For example, the user can press a button or touch a touch-sensitive area of ​​a touchscreen. This has the advantage of virtually eliminating unintentional user actions.

[0021] One further design feature involves the user action including opening and / or closing the oven door of the domestic cooking appliance, specifically opening and closing the oven door. This offers the advantage that, along with the user action, an exchange of air between the cooking chamber and its surroundings can occur, thus aiding dehumidification. Furthermore, the user does not need to operate a control element. It is assumed that the user has removed the food after opening the oven door. This can be considered a prerequisite for the drying function to start (ideally, the food should no longer be in the appliance during the drying process and thus be dried out). After closing the door, no further interaction with the control element is required from the user.

[0022] Another method involves the optical detection of condensation. This can be achieved using an optical sensor device to visually examine, for example, a predefined measuring surface exposed to the cooking chamber (e.g., a specific area of ​​the cooking chamber wall) for the presence of condensation or dew. The optical sensor device can measure, for example, the brightness or brightness distribution of the measuring surface. The optical sensor device can include an optical sensor, such as a brightness sensor or an image sensor like a CMOS or CCD sensor. It can also include a light source to illuminate the measuring surface, such as an LED. Finally, the optical sensor device can include an evaluation unit coupled with the optical sensor, such as an image processing unit. This can also be referred to as a "direct" measurement.In this configuration, condensation can be determined quantitatively (e.g., via a degree of coverage) or qualitatively (e.g., as the presence or absence of condensation).

[0023] Another design involves detecting condensation by measuring the amount of moisture that falls onto a sensor field of a humidity sensor. This allows for a particularly reliable quantitative and / or qualitative determination of condensation, especially independent of the load or contents of the cooking chamber. Furthermore, such a design can be implemented in a particularly compact form.

[0024] It is a further development step to determine condensation – quantitatively or qualitatively – by measuring the humidity in the cooking chamber. Alternatively or additionally, condensation can be determined by measuring the attenuation of microwave or ultrasonic waves. Alternatively or additionally, condensation can be determined by measuring the resonance frequency of the muffle when excited by microwave or ultrasonic waves. Such measurements can also be referred to as "indirect" measurements.

[0025] Furthermore, one embodiment involves determining, or in particular estimating, condensation formation based on the cooking chamber temperature. This has the advantage that an existing temperature sensor can be used for this purpose. It also increases the predictive accuracy of condensation formation.

[0026] An alternative or additional design involves determining, or in particular estimating, the condensate formation based on the operating time of a previous cooking cycle. This also increases the accuracy of the prediction.

[0027] Another alternative or additional approach is to determine, or in particular estimate, the condensate formation based on the operating mode of a previous cooking process. This can also increase the accuracy of the prediction.

[0028] In particular, one design feature is that condensation is determined based on whether the operating mode is microwave mode. This is because, in microwave mode, the food is only irradiated for a relatively short time, and the oven itself is not heated by microwave radiation. Therefore, a significant amount of steam can enter the cooking chamber from the food, which can then condense heavily on the cold oven. The duration of a microwave operation is often too short to heat the oven sufficiently through heat transfer to prevent condensation.

[0029] For example, based on the preceding operating mode and the measured cooking chamber temperature, it can be estimated (generally or specifically in the case of an unclear sensor signal) whether condensation has likely formed in a practically significant quantity and whether the use of the drying function is necessary or advisable. It is further noted that at cooking chamber temperatures above 100°C, subsequent use of the dehumidification function is generally unnecessary, as less moisture condensation occurs at these surface temperatures. The same applies to longer cooking processes at elevated temperatures, where a significant amount of moisture can be produced, but this can still be completely removed by the appliance's ventilation system during a correspondingly long cooling phase after operation has ended. One way to determine whether condensation has formed or not is...One sensible way to activate the dehumidification function is therefore to measure the cooking chamber temperature, taking into account the preceding operating mode. In particular, for example, a preceding, typically short, microwave operation at otherwise low (< 100°C) cooking chamber temperatures represents a case in which the drying function is highly likely to be useful.

[0030] It is also possible to heat and / or vent the cooking chamber during the dehumidification process. Venting, for example using a fume extractor, allows the cooking chamber to be filled with drier ambient air, causing any condensed water to evaporate back into the air. Heating allows the condensed water to evaporate directly and / or by heating the muffle. Both methods contribute to dehumidifying or drying the muffle.

[0031] Another design involves heating the cooking chamber during the dehumidification process by means of radiant heat emitted by an electrically operated heating element. This allows for a cost-effective, durable, and compact design. The electrically operated heating element can have one or more resistance heating elements. These elements can be permanently integrated (e.g., as a bottom heating element, a top heating element, and / or a ring or convection heating element) or inserted as a separate component. A further development allows the heating element to also be used for cooking food. This can be done in conjunction with and / or independently of a microwave oven. The heating element's power output can be designed for low-temperature operation only.Alternatively, the heating element's power can be designed to heat the cooking chamber to higher temperatures (e.g., 100°C or more, especially up to 150°C or more).

[0032] It is a further development that during the dehumidification process, the temperature of large and easily touched surfaces of the muffle (e.g., the floor and side walls) and / or the inside of the door cannot become so hot that there is a risk of burns to the user.

[0033] Microwave and low-temperature cooking appliances can be designed so that the cooking chamber temperature does not exceed the maximum operating temperature for plastic cookware, even during the dehumidification process. This ensures that plastic cookware left in the cooking chamber is not damaged or catches fire during dehumidification.

[0034] Low cooking chamber temperatures after dehumidification can also be advantageous, ensuring that the subsequent waiting time is not too long until the cooking chamber temperature drops below a maximum value required for specific functions. For low-temperature cooking or "gentle cooking," such a maximum value could be, for example, 40°C.

[0035] It is a further development that a circulating fan is switched on during the dehumidification process in order to advantageously ensure that all areas of the cooking chamber and the muffle are heated by the air circulation.

[0036] It is also a further development that a microwave device ("microwave heater") is switched on or operating during the dehumidification process to further support heating.

[0037] Furthermore, one feature allows the dehumidification process to be carried out automatically if no user action is received within a specified time period. This enables dehumidification to occur even if the user does not respond to the dehumidification message, for example, due to their absence. This feature can be dependent on an initial condition, such as whether the household appliance was switched off (while still powered) or placed in standby mode after a cooking cycle.

[0038] It is also possible for the dehumidification process to be automatically terminated, or even prevented from starting altogether, if no user action is received within a specified time period. This design has the advantage of reliably preventing the automatic execution of the dehumidification process, with its associated energy consumption and noise. This design can be dependent on a second condition, for example, whether the appliance is still switched on after a cooking cycle.

[0039] It is a further development step to ensure that the duration of the dehumidification process is chosen so that the condensate is completely dry. Complete drying can be determined by sensors. If such sensors are unavailable, an empirically determined operating time can be specified for the respective household cooking appliance.

[0040] The task can also be accomplished using a household cooking appliance equipped to carry out the procedure. The household cooking appliance can be further developed analogously to the procedure and offers the same advantages.

[0041] It is an embodiment in which the household cooking appliance has a cooking chamber, a microwave device for supplying the cooking chamber with microwaves, at least one resistance heater for emitting heat radiation into the cooking chamber, and a display device for displaying information, wherein the household cooking appliance is configured to detect condensation in the cooking chamber and, if condensation is detected, to start a dehumidification process, and wherein the household cooking appliance is further configured to display a message related to a dehumidification process ("dehumidification message") in a display device before starting the dehumidification process, to wait for a user action before displaying the dehumidification message, and, depending on the user action, to either carry out or terminate the drying process (in particular, not to start it at all).

[0042] The household cooking appliance may have a control unit that is connected to and capable of operating the microwave unit and the at least one resistance heater. In particular, the control unit may be configured to carry out the process, for example, by means of appropriate hardware or software configuration. The control unit may be connected to at least one sensor. The control unit may be designed as an evaluation unit for evaluating sensor readings and / or for detecting condensation.

[0043] The properties, features and advantages of this invention described above, as well as the manner in which they are achieved, will become clearer and more easily understood in connection with the following schematic description of an exemplary embodiment, which will be explained in more detail in conjunction with the drawings. Fig. 1 shows a household cooking appliance set up to carry out the procedure; Fig. 2 shows a first section of a flowchart for carrying out the procedure; and Fig. 3 shows a second section of a flowchart for carrying out the procedure.

[0044] Fig. 1Figure 1 shows a household cooking appliance 1 in the form of a combination oven / microwave oven, designed for carrying out the method. The household cooking appliance 1 has a cooking chamber 2, which is delimited by a muffle 3. The cooking chamber 2, or the muffle 3, has a front loading opening 4, which can be closed by means of a door 5. The door 5 is shown here to pivot horizontally, but can also pivot vertically. The household cooking appliance 1 further has a microwave unit 6 for supplying the cooking chamber 2 with microwaves, as well as at least one resistance heater 7 for emitting heat radiation into the cooking chamber 2. The resistance heater 7 can have a bottom heating element, a top heating element, and / or a ring heating element. The household cooking appliance 1 can have a convection fan (not shown), located, for example, near the ring heating element, to enable air circulation in the cooking chamber.for providing a hot air function. The household oven 1 also has a display device 8 for displaying information, e.g., a touchscreen in the area of ​​a front panel. The household oven 1 also has a steam extraction device 9 for venting the cooking chamber 2. The household oven 1 furthermore has a control device 10 for controlling the microwave device 6, the resistance heater 7, and the steam extraction device 9. The control device 10 can receive user input via the display device 8. The control device 10 is also connected to at least one sensor 11, e.g., a temperature sensor for measuring a cooking chamber temperature.

[0045] The household cooking appliance 1, in particular its control unit 10, is designed to detect condensation in the cooking chamber 2 and, if condensation is detected, to start a dehumidification process.

[0046] Fig. 2 shows a first section of a flowchart for carrying out a possible procedure for dehumidifying or drying the cooking chamber 2 of the household cooking appliance 1.

[0047] In step S0, a user performed a microwave cooking operation to cook food located in the cooking chamber 2 (not shown) by activating the microwave unit 6. The resistance heater 7 was switched off for this example.

[0048] In a first step S1 of the procedure following the termination of the microwave cooking operation, the control unit 10 checks whether the operating time of the microwave cooking operation from S0 has reached or exceeded a predetermined value, here e.g. one minute.

[0049] If not ("n"), no dehumidification process is carried out; instead, in step S2, the household cooking appliance 1 is transferred to a state in which no dehumidification function is performed. For example, in step S2, the household cooking appliance 1 can display any selection menu when the timer has expired, switch to a standby state when an on / off button is pressed, etc.

[0050] If yes ("j"), in step S3 it is checked whether a cooking chamber temperature sensed by at least one sensor 11 has reached or exceeded a predetermined value, e.g. of 80°C.

[0051] If yes ("y"), no dehumidification process is carried out; instead, in step S4, the household cooking appliance 1 is switched to a state in which no dehumidification function is performed. For example, the household cooking appliance 1 can be switched to a standby state when an on / off button is pressed, etc.

[0052] If not ("n"), a fan overrun is started in step S5.

[0053] In step S6, it is detected that a user opens door 5, for example to remove the cooked food from cooking chamber 2.

[0054] In a subsequent step S7, it is checked whether door 5 has been closed again within a predetermined time period, e.g. two minutes.

[0055] If not ("n"), no dehumidification cycle is performed, but the household cooking appliance 1 is put into a standby state in step S8, for example. This takes advantage of the fact that the cooking chamber 2 can dry out even without a dedicated dehumidification cycle when the door 5 is open.

[0056] If so ("j"), step S9 checks whether a door opening and closing operation 5 was performed within a further predetermined time period, e.g., six minutes, after the completion of step S0. This verifies whether the user removed the food before the dehumidification function started. Removal can only have occurred if the door was opened and closed. The six-minute time period was chosen because the user might be disturbed if the household cooking appliance 1 wanted to perform a dehumidification cycle after a longer period than six minutes.

[0057] If not ("n"), no dehumidification process is carried out, but the household cooking appliance 1 is put into a standby state in step S10, for example.

[0058] If so ("j"), the procedure is carried out with a Fig. 3 The step shown, S11, was continued.

[0059] Fig. 3shows a second section of the flowchart for carrying out the procedure.

[0060] In step S11, it is checked whether the household cooking appliance 1 has already been put into standby mode by the user, e.g., by pressing an on / off button. In standby mode, the household cooking appliance 1 remains connected to a power supply, and the control unit 10 can continue to operate the microwave unit 6, the resistance heater 7, and / or the steam extraction unit 9. When switching to standby mode, the display unit 8 and the oven light (not shown) may have been deactivated, but the control unit 10 can reactivate these two components if necessary. It is taken into account that if the on / off button has been pressed (e.g., to end a microwave operation, or possibly even afterward), the household cooking appliance 1 should not automatically start a heating process. Therefore, a user prompt is provided at this point.

[0061] If not ("n"), a dehumidification message is displayed in step S12 on the display unit 8, prompting the user to open door 5, e.g., by displaying the text "Open door to dry". The message can be displayed for a predetermined duration, for example, six seconds. This assumes that if the user is standing in front of the household cooking appliance 1 and is interested in the message, a duration of a few seconds is sufficient. This also serves as a compromise to avoid overwhelming the customer with a series of messages if they are not interested in drying the appliance after the food is "finished".

[0062] In a subsequent step S13, it is checked whether door 5 has been opened within a further period of time, e.g. 30 seconds from the display or from the expiry of the dehumidification message from step S12.

[0063] If this is the case ("j"), the household cooking appliance 1 is, for example, put into a standby state in step S14. Here, too, it is taken advantage of the fact that the cooking chamber 2 can dry out even without a dedicated dehumidification drain when the door 5 is open.

[0064] If not ("n"), the dehumidification process or function is started in step S15. The dehumidification process can take place with the activation or switching on of the microwave unit 6, the resistance heater 7, the circulating fan and / or the fume extraction unit 9.

[0065] If the user had already put the household oven 1 into standby mode ("y") in step S11, a further dehumidification message is displayed in the display unit 8 in the following step S16, prompting the user to indicate whether the dehumidification process should be started, e.g., by displaying the text "Start drying? Yes / No". A user can enter their choice, e.g., via the display unit 8. If the household oven 1 detects that the user has entered "yes" ("y"), the dehumidification process is started in step S15. If the household oven 1 detects that the user has entered "no" ("n"), the household oven 1 is put into standby mode in step S14. If no user input is received, the household oven 1 can...Depending on its configuration, the control unit 10 (a) proceed to step S14, (b) proceed to step S15 or (c) remain in the query state.

[0066] During step S15, the household cooking appliance 1 or the control unit 10 checks in a (sub-)step S17 whether a user presses the on / off button (e.g. a separate button or a corresponding keypad of the display unit 8).

[0067] If this is the case ("j"), in step S18 the dehumidification process is aborted in the display unit 8 (e.g. by displaying the text "Drying aborted") and the household cooking appliance 1 is transferred to a standby state or standby mode in step S19 by aborting step S15.

[0068] If this is not the case ("n"), the household cooking appliance 1 or the control unit 10 checks in a (partial) step S20 whether a user has activated any other control element (e.g. a separate button, a rotary control or a corresponding field of the display unit 8).

[0069] If this is the case ("j"), in step S21, the dehumidification process is cancelled in display unit 8 (e.g. by displaying the text "Drying cancelled") and in step S22, a menu, e.g. a main menu, is displayed in display unit 8 after cancelling step S15.

[0070] If this is not the case ("n"), the household cooking appliance 1 or the control unit 10 ends the dehumidification process in step S23 after a predetermined time period (e.g. six minutes).

[0071] In step S24, a message is displayed in display unit 8, for example, requesting that door 5 be opened for two minutes. This may be accompanied by an audible signal. The message may only be displayed for a predetermined duration, such as two minutes. An oven light (not shown) can remain off when door 5 is open.

[0072] In step S25, the household cooking appliance 1 is then put into standby mode.

[0073] In the procedure described above, the formation of condensate is determined by steps S1, S3, S7 and, if applicable, S9, or more precisely: estimated or presumed.

[0074] Of course, the present invention is not limited to the embodiment shown.

[0075] Condensation formation can be measured quantitatively and / or qualitatively, either directly or indirectly, using a sensor, e.g., sensor 11, in addition to or as an alternative to steps S1, S3, S7, and / or S9. Such a sensor could be an optical sensor, etc.

[0076] In general, "ein", "eine", etc. can be understood to mean singular or plural, especially in the sense of "at least one" or "one or more", etc., unless this is explicitly excluded, e.g. by the expression "exactly one", etc.

[0077] A numerical specification can also include exactly the specified number as well as a normal tolerance range, unless this is explicitly excluded. Reference symbol list

[0078] 1 Household oven 2 Cooking chamber 3 Muffle 4 Loading opening 5 Door 6 Microwave unit 7 Resistance heating element 8 Display unit 9 Extraction unit 10 Control unit 11 Sensor S0-S25 Sequence steps

Claims

1. Method (S1-S25) for dehumidifying a cooking chamber (2) of a household cooking appliance (1), wherein - condensate formation is determined in a cooking chamber of the household cooking appliance (1) (S1, S3, S7, S9), - when condensate formation is detected, a dehumidification message associated with a dehumidification process is displayed (S12, S16), - when the dehumidification message is displayed (S12, S16), a user action is awaited (S13, S16) and - the dehumidification process is either performed (S15) or terminated (S14) as a function of the user action.

2. Method (S1-S25) according to claim 1, wherein the dehumidification message is displayed in a display facility (8).

3. Method (S1-S25) according to one of the preceding claims, wherein the user action comprises actuation of an operating element of the household cooking appliance (1) (S16).

4. Method (S1-S25) according to one of the preceding claims, wherein the dehumidification process is either performed or not performed (S15) as a function of the user action.

5. Method according to one of the preceding claims, wherein condensate formation is determined optically.

6. Method according to one of the preceding claims, wherein condensate formation is determined by the precipitation of moisture on a sensor field of a humidity sensor.

7. Method (S1-S25) according to one of the preceding claims, wherein condensate formation is determined based on a cooking chamber temperature (S3).

8. Method (S1-S25) according to one of the preceding claims, wherein condensate formation is determined (S1) based on an operating duration of a preceding cooking process (S0).

9. Method (S1-S25) according to one of the preceding claims, wherein after termination of a preceding cooking process (S0) the method is carried out within the scope of a dehumidification operating mode and condensate formation is determined based on an operating mode of a preceding cooking process (S0).

10. Method (S1-S25) according to claim 9, wherein condensate formation is determined based on whether the operating mode is a microwave operating mode.

11. Method (S1-S25) according to one of the preceding claims, wherein the cooking chamber (2) is heated during the dehumidification process (S15).

12. Method (S1-S25) according to one of the preceding claims, wherein the cooking chamber (2) is ventilated during the dehumidification process (S15).

13. Method (S1-S25) according to one of the preceding claims, wherein the dehumidification process (S15) is automatically performed (S13, S15, S16) and / or automatically terminated (S13, S14, S16) if no user action is received within a predefined time period.

14. Household cooking appliance (1), having a cooking chamber (2) and a display facility (8) for displaying information, the household cooking appliance (1) being designed - to determine (S1, S3, S7, S9) condensate formation in the cooking chamber (2) and - to start a dehumidification process (S15) when condensate formation is determined, - to display (S12, S16) a dehumidification message associated with a dehumidification process (S15) in the display facility (8) before the dehumidification process (S15) starts, characterised in that the household cooking appliance (1) is further designed, - to await a user action (S13, S16) when the dehumidification message is displayed (S12, S16) and - either to perform or terminate (S14) the dehumidification process (S15) as a function of the user action.

15. Household appliance (1) according to claim 14, further having a microwave facility (6) for applying microwaves to the cooking chamber (2) and at least one resistance heater (7) for emitting heat radiation into the cooking chamber (2).