SYSTEM WITH CONTROL UNIT AND FOOD THERMOMETER

Description

[0001] The invention relates to a system comprising an electric food thermometer and a control device for the food thermometer.

[0002] A dish is food prepared from one or more foodstuffs. Preparation can include warming or heating. Preparing a dish then involves applying heat to a mixture of one or more foodstuffs. Examples of foodstuffs, or mixtures of foodstuffs, that can be prepared by warming or heating include meat, vegetables, or dough for baked goods.

[0003] A food thermometer is a temperature measuring device designed and suitable for measuring the temperature of food during its preparation. A food thermometer can therefore measure temperatures that may occur during food preparation. It cannot measure significantly different temperatures. Furthermore, a food thermometer is designed to withstand the ambient conditions that can occur during food preparation.

[0004] Typically, temperatures below 200°C are reached during food preparation. However, temperatures of up to 350°C can also be reached, for example, when baking a pizza. Temperatures above 350°C are generally not exceeded. A food thermometer according to the present invention is therefore designed so that temperatures above 400°C, preferably above 300°C, and particularly preferably above 250°C, can no longer be measured. The food thermometer is generally designed for use in a conventional oven, i.e., at temperatures up to 250°C or 220°C.

[0005] A food thermometer according to the present invention is not designed to measure very low temperatures, such as temperatures significantly below the sub-zero temperatures found in standard household freezers or freezers. Therefore, a food thermometer according to the present invention is not designed to measure temperatures below -70°C. In general, a food thermometer according to the present invention is designed to be unable to measure temperatures below -50°C, because food is usually prepared using heat, and very low temperatures are only used for freezing food.

[0006] A food thermometer according to the present invention can withstand a steam atmosphere. Therefore, a food thermometer is generally encapsulated in a waterproof manner. A food thermometer according to the present invention is resistant to common food ingredients such as the acid in lemons or vinegar.

[0007] A food thermometer can be designed and suitable for being inserted into food to measure its internal temperature. For this purpose, a food thermometer may have an elongated probe with a pointed or at least very thin end, allowing it to penetrate even relatively firm foods like meat. The probe contains a sensor that measures the temperature. Alternatively, a food thermometer may have a handle that is not designed or suitable for insertion into food. This handle allows the user to grasp the thermometer and remove it from the food. The handle may also contain a sensor that measures the ambient temperature outside the food.

[0008] A food thermometer according to the present invention requires electrical current for its operation and is therefore an electric food thermometer. The food thermometer can therefore include a battery, i.e., a storage device for electrical energy. This storage device provides the electrical current required for the operation of the food thermometer. The battery is typically a rechargeable battery.

[0009] The control unit for the food thermometer can control the temperature measurements taken by the food thermometer. The control unit is therefore able to send control commands to the food thermometer. The control unit can be integrated into the thermometer. Alternatively, the control unit can be a separate device. In the latter case, there is no permanent mechanical connection between the control unit and the food thermometer. The transmission of control commands can then be done wirelessly, for example.

[0010] The control unit can be part of a kitchen appliance. The kitchen appliance could be, for example, an oven, a microwave, a steam cooker, a refrigerator, a freezer, or a food processor.

[0011] The patent applications US 2018 / 120167 A1, US 2020 / 357260 A1, US 2021 / 298334 A1 and DE 10 2014 217010 A1 disclose systems for preparing food using a temperature sensor. Time intervals between temperature measurements can change depending on the cooking process.

[0012] The present invention aims to minimize the energy required for operating the electric food thermometer.

[0013] To solve the problem, a system with the features of the first claim is used. The dependent claims relate to advantageous embodiments.

[0014] The control unit is set up so that the intervals between temperature measurements by the food thermometer are controlled depending on the preparation of the food. If the interval is, for example, 1 second, then the measurement frequency or sampling rate is 1 Hz. This means that a temperature measurement is taken every second.

[0015] The control unit includes a data processing program for controlling intervals between temperature measurements. The control unit may include a microprocessor or a microcontroller. The control unit may include electronic memory. This memory may store the program and / or recipes for food preparation. The control unit may be connected to a radio transmitter.

[0016] The interval between two temperature measurements determines how often the food thermometer takes readings. The shorter the interval, the more frequent the temperature measurements, and consequently, the higher the sampling rate and the greater the power consumption of the food thermometer. Conversely, the longer the interval, the less frequent the temperature measurements and the lower the power consumption. The frequency of temperature measurements can be adjusted to the needs during food preparation, thus minimizing the food thermometer's power consumption.

[0017] Basically, each measured temperature is transmitted wirelessly to evaluate the measurements and control food preparation. The invention also minimizes the power consumption required for wireless transmission.

[0018] The control unit can be configured to increase the distance between the heat source and the food being cooked, particularly after a start-up phase. At the beginning of food preparation, it is necessary to measure temperatures relatively frequently. For example, it is necessary to adjust the power output of the heating element used to heat the food. To achieve this quickly, it may be necessary to measure the ambient temperature relatively often at the beginning of food preparation, i.e., during the start-up phase, and consequently, to measure a relatively large number of actual temperatures. It may also be necessary to measure relatively frequently at the beginning of food preparation to detect any malfunctions early on. If the power output of the heating element is set appropriately, the food will simply continue to heat up for an extended period without requiring any intervention in the cooking process.The need for temperature measurements is low during this time. Therefore, it is advantageous to increase the interval after the initial start-up phase. This reduces the power consumption of the electronic food thermometer.

[0019] The control device can therefore advantageously be configured such that the interval for the food thermometer is increased as soon as a measured actual temperature deviates from the initially measured starting temperature by a predetermined value. For example, the interval can be increased if a measured actual temperature deviates by 2°C to 10°C, preferably 3°C to 7°C, from a starting temperature measured at the beginning of food preparation. The interval can then be increased, for example, from a time interval of less than 10 seconds to a time interval of more than 10 seconds, preferably more than 20 seconds. The interval between two temperature measurements at the beginning of food preparation can be at least two or three seconds. Thus, a temperature measurement is taken every two or three seconds.The interval following this initial phase of food preparation can be limited to a maximum of 60 seconds or a maximum of 40 seconds. Temperatures are then measured every 60 seconds or every 40 seconds.

[0020] If an actual temperature approaches a predetermined target temperature, action may be required as soon as the actual temperature reaches the target temperature. To prevent the actual temperature from exceeding the target temperature, or at least from only slightly exceeding it, the temperature can be measured relatively frequently using a food thermometer as soon as it is close to the target temperature. Therefore, it is advantageous for the control unit to initially increase the temperature difference during the heat supply to the food, but then subsequently decrease it again. At the very least, the control unit is advantageously configured so that the temperature difference is reduced during the heat supply to the food as the measured actual temperatures approach a predetermined target value.The distance between the food thermometer and the food being cooked is therefore reduced by the control device towards the end of the cooking time as heat is being supplied.

[0021] The control device can therefore advantageously be configured such that the distance for the food thermometer is reduced as soon as a measured actual temperature is only 2°C to 10°C, preferably only 3°C to 7°C, away from a predetermined target temperature. The distance can then be reduced, for example, from a value between 15 and 60 seconds to a value between 1 and 10 seconds, preferably between 2 and 5 seconds.

[0022] Since precisely reaching the target temperature is often crucial for the success of a dish, the interval can be shortest in this final phase of food preparation. In that case, no interval during the preparation of the dish was shorter.

[0023] If the preparation of a dish requires that the target temperature be maintained very precisely for a specified time after it has been reached, it may be advantageous for the food thermometer to continue measuring temperatures even after the target temperature has been reached. It may also be advantageous for the interval between measurements to remain short and therefore not be changed after the target temperature has been reached.

[0024] Only during the initialization phase after a food thermometer is switched on might the interval be even shorter. However, this shorter interval is not intended for taking measurements related to food preparation. Instead, it may be designed to bring the food thermometer to a ready-to-use state as quickly as possible. This shorter interval could be, for example, 0.1 to 3 seconds or 0.5 to 2 seconds. The control unit can therefore be configured so that, after the food thermometer is switched on, the interval between temperature measurements is initially short, and then longer. The longer interval following the initialization phase can be at least two or three seconds.

[0025] The control unit can be configured to define intervals for temperature measurements based on a measured actual temperature and a target temperature and / or start temperature. If the target temperature and start temperature are relatively far apart, particularly long intervals of, for example, at least 30 or 40 seconds can be provided during a phase between a start phase and a finish phase. A target temperature and start temperature are considered relatively far apart, for example, if the difference between the target temperature and the start temperature is at least 40°C, preferably at least 60°C. The finish phase refers to a phase towards the end of a cooking time.

[0026] It has proven useful for the control unit to analyze differences between the measured actual temperature and the starting temperature and / or target temperature and, depending on this, to control the length of the distance in order to keep the energy consumption of the food thermometer particularly low.

[0027] For example, the control unit can calculate the difference between a measured actual temperature and a measured starting temperature. If this difference is equal to or greater than the difference between the target temperature and the starting temperature divided by a number X, the distance is increased. X can be a positive number greater than 1, preferably greater than 2, and particularly preferably greater than 5. X is preferably less than 20 or less than 15. The number X and / or the target temperature can be stored in an electronically saved recipe for the control unit. The number X can be a measure of the time allotted for supplying heat to the food according to the recipe. The number X can be a measure of the time allotted for heating the food until a target temperature is reached according to the recipe. This advantageously takes into account the time available for setting the distances.

[0028] For example, the control unit can calculate the difference between a setpoint temperature and a measured actual temperature. If this difference is equal to or less than the difference between the setpoint temperature and the starting temperature divided by a number X, the margin is reduced. X is a positive number that is greater than 1, preferably greater than 2, and particularly preferably greater than 5. X is preferably less than 20 or less than 15. The number X and / or the setpoint temperature can be stored in an electronically saved recipe for the control unit.

[0029] The number X can also be stored in the control unit. Therefore, the number X can depend on a recipe or be fixed. A recipe-based dependency is preferable to achieve particularly good cooking results.

[0030] The intervals between the start and end phases can initially be increased in steps and / or subsequently decreased in steps. For example, the interval in the start phase could initially be 2 to 8 seconds, then increased to 8 to 15 seconds, and then to 15 to 60 seconds. Following this increase to 15 to 60 seconds, the interval could be decreased to 8 to 15 seconds until reaching the end phase, at which point it could be further reduced. However, the intervals between the start and end phases can also be increased and / or decreased continuously or at least quasi-continuously.

[0031] The control unit can be configured to access an electronically stored recipe and retrieve the target temperature from it. The recipe can be designed to guide a user step-by-step, using the control unit, on which actions to take, when, and how, to prepare a desired dish. Alternatively, the recipe can be configured to control one or more kitchen appliances step-by-step, enabling the preparation of a desired dish.

[0032] In one configuration, one or more intervals are specified in the electronically stored recipe. The control unit can then extract these one or more intervals from the recipe and control them accordingly. For example, the recipe might be for baking bread and specify a baking time of 60 minutes. The recipe might then state that the interval should be 5 seconds for the first 15 minutes. After the first 15 minutes, the recipe specifies, for example, that the interval should be 10 seconds for the next half hour. For the final 15 minutes, the recipe specifies, for example, that the interval should be 8 seconds. The control unit then adjusts the intervals according to the values ​​stored in the recipe during baking.

[0033] The control unit can be configured to increase the distance as soon as the food thermometer is inserted into food. The control unit can also be configured to automatically detect when the food thermometer is inserted into food. This insertion can be detected, for example, by a sudden temperature change. If the temperature sensors in the food thermometer are arranged to measure temperatures both inside and outside the food, the sudden temperature difference between the sensors can be used for automated detection. This automated detection can be achieved using a camera.After inserting the food thermometer into the food being cooked, the user can alternatively or additionally confirm this insertion to the control unit by operating a corresponding control element. For example, the user can operate the control element after being prompted by the control unit to confirm the insertion of the food thermometer into the food being cooked.

[0034] The control unit can be configured to stop temperature measurement by the food thermometer when the measured actual temperature is at least equal to a target temperature determined by the control unit. Once the target temperature is reached, the cooking process can be considered complete. This can be one reason why temperature measurement by the food thermometer is stopped. The control unit can also be configured to switch off the heating element that supplied heat to the food. If the target temperature is reached, it may be necessary to maintain the food at that temperature for a predetermined time. In such cases, for example, the use of a food thermometer can be dispensed with because the corresponding kitchen appliance is capable of independently maintaining the required internal temperature.

[0035] If the temperature of a food being cooked needs to be temporarily maintained at a predetermined temperature during preparation, the interval between heat input and output during this period can be shorter than earlier and / or later intervals. This ensures that the predetermined temperature is precisely maintained. Before or after this period, there may be phases where the food is simply heated or cooled for an extended time. Therefore, the intervals between heat input and output can be longer or greater during these phases.

[0036] The control unit can be configured to calculate an average value from multiple temperature measurements for each temperature sensor of the food thermometer. This helps to avoid errors due to measurement inaccuracies.

[0037] The control unit can be configured to minimize the energy consumption of the food thermometer between measurements. For example, the food thermometer may include a radio unit that periodically transmits radio signals. The transmission of these signals can then be reduced to further minimize the food thermometer's energy consumption between measurements. Thus, the energy consumption of secondary components, such as the radio unit, can be reduced between measurements, controlled by the control unit.

[0038] The control unit can be configured to regulate the heat input to food being cooked. For example, the control unit can regulate the heating power of an oven in which a dish is being prepared. The heat input can be controlled based on the temperatures measured by the food thermometer. For instance, the control unit can be configured to increase the heating power when the measured actual temperatures are far from a target temperature. Conversely, the control unit can be configured to decrease the heating power when the measured actual temperatures are closer to a target temperature.

[0039] The invention is explained in more detail below with the help of figures. These show: Figure 1: Food thermometer during food preparation; Figure 2: Food processor; Figure 3: Flowchart for the preparation of a dish; Figure 4: Flowchart for the preparation of a steak.

[0040] The Figure 1Figure 1 shows a pen-shaped food thermometer 1, the tip of which is inserted into a loaf of bread dough 2. The loaf of bread 2 is in a kitchen appliance, an oven 3. The loaf of bread 2 is heated in the oven 3. The food thermometer 1 determines spatially resolved temperatures in the oven 3, which are measured by two temperature sensors 5 and 6 both outside and inside the loaf of bread 2. These measured temperatures are transmitted by a radio unit 4 to an external control unit. The control unit controls the bread preparation. This can be done by directly controlling the temperature of the oven 3 or by giving instructions to a user on how to change the temperature of the oven 3, the type of heat input, and / or the arrangement of the loaf of bread 2 within the oven 3.The type of temperature control refers to options such as top heat, bottom heat, or fan-assisted heating. The arrangement refers to where the bread dough should be located in the oven.

[0041] The battery of the food thermometer 1 is preferably located at the tip to protect the battery from excessive heat.

[0042] The Figure 2Figure 1 shows a food processor 7 with a food preparation bowl 8. A lid 9 is placed on the food preparation bowl 8. The lid 9 for the food preparation bowl 8 is locked by arm-like locking elements, i.e., arms 10. The lid 9 is located between the two arms 10. The arms 10 can be rotated about their longitudinal axis by a motor and thus move back and forth between an open position and a locked position. The lid 9 has a sensor, namely a rocker switch 11 of an electrical switch, which is pressed down and thus triggered. The arm-like locking elements 10 and the rocker switch 11 are attached to a base 12 of the food processor 7. The food preparation bowl 8 is inserted into the base 12 and can be removed from it. To allow removal of the food preparation bowl 8, it includes a handle 13.The base unit 12 includes a touch-sensitive display 14 and a rotary switch 15 for operation. The rotary switch 15 can be turned and pressed. Display 14 and rotary switch 15 are therefore the operating elements of the food processor 7. The lid unit 9 has a central opening 16 which can be closed with a container-like lid.

[0043] The base unit 12 contains a control unit 17. Data can be entered into the control unit via the operating elements 14 and 15. The base unit 12 also contains a radio unit 18, which allows data to be sent and received wirelessly. The control unit 17 can access an externally stored recipe via the radio unit 18. Subsequently, the control unit 17 can use the recipe to control the preparation of a dish. The control unit 17 can also exchange data wirelessly with the food thermometer 1 via the radio unit 18. Suitable protocols for the radio unit include Bluetooth and / or Wi-Fi. Alternatively, or additionally, recipes can also be stored in a memory unit within the control unit.

[0044] The food preparation vessel 8 contains a cutting tool that can be driven by a motor. The motor is located in the base 12. A heating element is located in the base of the food preparation vessel 8, which can be electrically connected to the base 12 for heating purposes.

[0045] The control unit 17 of the food processor 7 may have received a recipe for preparing bread. The control unit 17 may have controlled the preparation of the bread dough 2. The bread dough 2 must now be heated appropriately in the oven 3. This can now be controlled by the control unit 17.

[0046] The Figure 3 shows a possible flowchart for heating the bread dough 2 by the oven 3 using the food thermometer 1.

[0047] After the food thermometer 1 is switched on, it first initializes itself so that the interval MI is, for example, one second. Temperatures are then measured every second by at least one or both temperature sensors 5, 6. According to the invention, a radio connection is established between the control unit 17 and the food thermometer 1 during the initialization process. This radio connection can be a Bluetooth connection.

[0048] The control unit 17 then checks, according to step IR, whether a recipe exists. The control unit 17 can additionally check whether an existing recipe has been processed to the point where the bread dough 2 now needs to be heated, i.e., baked. The bread dough is then a product to be cooked within the meaning of the present invention. If the result is that no recipe exists and / or has not yet been sufficiently processed, the result is "false", which is described in the Figure 3represented by an "f". In this case, the control unit repeats the check according to step IR. If the result is that a recipe exists and has been sufficiently processed, the result is "true", which is indicated in the Figure 3 represented by a "t". The control unit 17 now increases the interval MI to, for example, 5 seconds. The control unit 17 can also visually and / or audibly instruct a user that the food thermometer 1 should be used as described in the Figure 1 shown to insert into the bread dough 2 and to place the bread dough 2 into the oven 3. Alternatively, the control unit can increase the interval MI to, for example, 5 seconds once the user has confirmed, by pressing a control element 14, 15, that the user has inserted the food thermometer 1 as shown. Figure 1 shown how to insert the bread dough 2 and place the bread dough 2 into the oven 3.

[0049] The control unit 17 now performs a test C1, as indicated in the flowchart. This test can include checking whether a temperature measured during heating, i.e., an actual temperature T, is above a first temperature T1 specified by the recipe. The measured temperature is, in particular, the temperature measured by the temperature sensor 5 located at the pointed end of the food thermometer 1, and thus the temperature measured inside the bread dough 2. However, the measured temperature can also be the temperature measured by the other temperature sensor 6 outside the bread dough 2. If the measured temperature is lower than the temperature specified by the recipe, the test result is "false". As shown by "f" in step C1 of the flowchart, the test is repeated. If the result is "true", the interval MI is increased, for example, to 30 seconds.

[0050] The test according to C1 can alternatively analyze temperature differences. For example, the test can include determining the difference between an initially measured starting temperature Tstart and an actual temperature Tis, i.e., (Tis - Tstart). The test can also include determining the difference between an initially measured starting temperature Tstart and a target temperature Ttarget, i.e., (Ttarget - Tstart). The target temperature Ttarget can be a temperature specified by the recipe.

[0051] The test can include checking whether (T is - T start ) ≥ (T should - T start ) / X is satisfied, where X can be, for example, a positive number specified by the recipe that may be greater than 1. If (T is - T start ) ≥ (T should - T start ) / X is satisfied, then the result is "true" and the distance MI is increased, i.e., in the case of the one in the Figure 3The flowchart shown is set to 30 seconds. Otherwise, the result is "false" and the test is repeated, for example, as soon as a new actual temperature T has been measured.

[0052] If the interval has been further increased, for example to 30 seconds, the control unit 17 performs a test C2. The test can again include checking whether a measured temperature, i.e., an actual temperature T, is above a second temperature T2, which is specified by the recipe.

[0053] The C2 test can alternatively analyze temperature differences. For example, the test can include determining the difference between a target temperature Ttarget and a measured actual temperature Tactual, i.e., (Ttarget - Tactual). The test can also include determining the difference between the initially measured starting temperature Tstart and the target temperature Ttarget, i.e., (Ttarget - Tstart).

[0054] The test can include checking whether (T should - T is) ≤ (T should - T start) / X is satisfied. If (T should - T is) ≤ (T should - T start) / X is satisfied, then the result is "true" and the distance MI is reduced, i.e., in the case of the one in the Figure 3 The flowchart shown is set to 3 seconds. Otherwise, the result is "false" and the test is repeated, for example, as soon as a new actual temperature T has been measured.

[0055] If the distance MI has been reduced, the control unit performs a test C3. This test checks whether the measured actual temperature is equal to or greater than the setpoint temperature, i.e., whether Tactual ≥ Tsetpoint. If the measured actual temperature is equal to or greater than the setpoint temperature, the food thermometer stops measuring temperatures. Furthermore, the control unit 17 may then switch off the heating element of the oven 3.

[0056] The one in Figure 3The flowchart shown can also be used for preparing other dishes. For example, when preparing a steak to the "medium" cooking method, the target temperature to be reached inside the steak could be 58°C. Therefore, Ttarget = 58°C. This information could have been received by the control unit 17 via an electronically stored recipe. The steak could have been taken out of the refrigerator. After the food thermometer 1 was inserted into the steak, it could have measured an internal temperature of 8°C. Therefore, Tactual is initially 8°C. This temperature of 8°C is the starting temperature Tstart.

[0057] Is the interval MI, at which temperatures are measured by the food thermometer 1, from 1 second to 5 seconds according to the flowchart of the Figure 4If the temperature has been increased, the control unit 17 for steak preparation subsequently checks whether T is -8 ≥ 58 / X. The recipe may have specified that X=10. The control unit 17 then checks as shown in the flowchart of the Figure 4The control unit 17 checks whether T is -8 ≥ 58 / 10 or whether T is ≥ 13.8. If the food thermometer 1 measures a temperature greater than 13.8°C, the control unit 17 increases the interval of the food thermometer 1 to 30 seconds. The control unit 17 then checks whether the equation (58-T is ) ≤ (58-8) / 10 is satisfied and consequently whether T is ≤ 53. If the food thermometer 1 measures an actual temperature greater than 53°C, the interval MI is reduced to three seconds. The control unit then checks whether the temperature measured by the food thermometer 1 inside the steak has reached or exceeded 58°C. As soon as the food thermometer 1 measures a temperature of at least 58°C using its temperature sensor 5, temperature measurements are stopped. The steak is cooked and ready to eat.

Claims

1. System with a food thermometer (1) and with a control device (17) for the food thermometer (1), which is capable of controlling the measurement of temperatures by the food thermometer (1), wherein the control device (17) is configured such that an interval (MI) between temperature measurements by the food thermometer (1) is controlled depending on the preparation of a food (2), characterized in that the control device (17) is configured such that following a switching-on of the food thermometer (1), the interval (MI) between temperature measurements is initially small during an initialization phase and the interval (MI) between temperature measurements after the initialization phase is larger, wherein during the initialization phase a radio connection is made between the control device (17) and the food thermometer (1).

2. System according to the preceding claim, characterized in that the control device (17) is configured such that the interval (MI) is increased during the supply of heat to a product to be cooked (2) following a starting phase by the control device (17).

3. System according to the preceding claim, characterized in that the control device (17) is configured such that the interval (MI) during the supply of heat to a product to be cooked (2) is finally decreased again by the control device (17) after the interval (MI) has been increased.

4. System according to one of the preceding claims, characterized in that the control device (17) is configured such that the interval (MI) during the supply of heat to a product to be cooked (2) is reduced towards the end of the cooking time by the control device (17).

5. System according to one of the preceding claims, characterized in that the control device (17) is configured such that during the preparation of a food a short interval (MI) is 1 to 10 seconds long and a large interval is 10 to 60 seconds long.

6. System according to one of the preceding claims, characterized in that the control device (17) is configured such that it defines an interval (MI) depending on a measured actual temperature and a desired temperature and / or start temperature.

7. System according to the preceding claim, characterized in that the control device (17) analyzes differences between measured actual temperature and start temperature and / or desired temperature and controls the size of the interval (MI) depending thereon.

8. System according to the preceding claim, characterized in that the control device (17) is configured such that it increases the interval (MI) when (Tist - Tstart) ≥ (Tsoll - Tstart) / X and / or decreases the interval (MI) when (Tsoll - Tist) ≤ (Tsoll - Tstart) / X, wherein Tist is the actual temperature, Tsoll is the desired temperature, Tstart is a temperature in the product to be cooked prior to the supply of heat to the product to be cooked, and X is a number greater than 1.

9. System according to one of the preceding claims, characterized in that the control device (17) is configured such that it is able to access an electronically stored recipe and to extract a desired temperature from the electronically stored recipe.

10. System according to the preceding claim, characterized in that the control device (17) is configured such that it is able to access the electronically stored recipe and to extract one or more intervals from the electronically stored recipe.

11. System according to one of the preceding claims, characterized in that the control device (17) is configured such that the measurement of temperatures by the food thermometer (1) is terminated when a measured actual temperature is at least equal to a desired temperature determined by the control device (17).

12. System according to one of the preceding claims, characterized in that the control device (17) is configured such that it forms an average value from a plurality of temperature measurements for at least one temperature sensor (5, 6) of the food thermometer (1).

13. System according to one of the preceding claims, characterized in that the control device (17) is configured such that the energy consumption of the food thermometer (1) between two measurements is minimized by reducing the power of secondary consumers or switching off secondary consumers.

14. System according to one of the preceding claims, characterized in that the control device (17) is configured such that it controls the supply of heat to a product to be cooked (2).