Method for preparing a cooking product, cooking device, and cooking device system

Abstract

The invention relates to a method (S1-S8, S9a, S9b) for preparing a cooking product (G). A camera (5) is used to capture (S3) at least one image (Br) of a cooking product, and at least one virtual image (Bv) of the cooking product is provided, said virtual image representing (S7) the cooking state of the previously captured cooking product at a later cooking time. The invention also relates to a cooking device system (1) having a cooking device (2) with a cooking chamber (3), a camera oriented towards the cooking chamber (3), and a data processing device (9) which is coupled to the cooking device via a data network (10). The cooking device is designed to transmit images (Br) captured by the camera to the data processing device, and the data processing device is designed to provide at least one virtual image (Bv) of the cooking product, said virtual image representing the cooking state of the previously captured cooking product at a later cooking time, and transmit said image to the cooking device. In particular, the invention can be advantageously applied to the process of preparing a cooking product in an oven. In particular, the cooking device is a domestic appliance.

Description

[0001] The invention relates to a method for preparing food, in which a camera captures an image of the food being cooked. The invention also relates to a cooking appliance with a cooking chamber and a camera directed into the cooking chamber, wherein the cooking appliance is configured to carry out the method. The invention further relates to a cooking appliance system configured to carry out the method, comprising a cooking appliance and at least one camera for capturing images of food being cooked by the cooking appliance, wherein the cooking appliance is configured to transmit images captured by the camera to a data processing device. The invention is particularly advantageously applicable to preparing food in an oven. The cooking appliance is, in particular, a household appliance.

[0002] DE 10 2015 107 228 A1 discloses a method for controlling at least one subprocess of at least one cooking process in a cooking appliance. Relevant data for at least one subprocess of a cooking process are recorded, in particular details of the food to be cooked and target parameters. The data are sent to a simulation module. The simulation module simulates the at least one subprocess that achieves a user-desired state of the food to be cooked. The process data relevant for executing the cooking process are then sent to a cooking appliance.

[0003] EP 1 980 791 A2 discloses a cooking appliance with a browning sensor device and an electronic unit. It is proposed that, by means of the electronic unit, at least one browning level of a food being cooked can be transmitted to a dispensing unit for output to an operator. From this, for example, the remaining cooking time can be calculated, taking into account the insertion height of the food, i.e., the distance between the food and the heating element.

[0004] US 2017 / 0074522 A1 discloses a cooking appliance. The cooking appliance may include one or more heating elements; a cooking chamber; and a camera mounted inside the chamber. In some embodiments, the cooking chamber prevents visible light from escaping (e.g., the cooking chamber is windowless). In some embodiments, the heating elements are controlled by a computing device within the cooking appliance. In some embodiments, the camera output is used to adjust the heating pattern of the heating elements. In particular, it is disclosed that a camera can capture one or more real images of a cooking chamber and display them either immediately or with a time delay.

[0005] US 2013 / 0302483 A1 discloses cooking appliances with inspection systems including a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking appliance, and the digital optical recognition device captures a series of images for the purpose of food product identification. Once the food product is identified, the operator is provided with the correct cooking cycle / program for the position and type of food product placed in the cooking appliance. The inspection systems also ensure that the food product is cooked properly at the end of the cooking cycle / program.The inspection systems ensure: (a) the food product is correctly identified; (b) the cooking cycle / program is correctly selected; (c) the correct cooking cycle / program is followed to completion; and (d) the quality of the cooked food product meets the expected standards. In particular, a disclosure is made of providing a real image of a food product along with stored images of foods to be cooked, in order to identify the food being cooked by selecting a stored image.

[0006] It is the Task The present invention aims to overcome the disadvantages of the prior art, at least in part, and in particular to provide an improved possibility for a user to select a desired cooking result.

[0007] This problem is solved according to the features of the independent claims. Advantageous embodiments are the subject of the dependent claims, the description, and the drawings.

[0008] The problem is solved by a method for preparing food, in which the method is activated after the cooking chamber of a cooking appliance has been loaded with the food; at least one variable cooking parameter is entered by the user; at least one real image of the cooking chamber, in which the food is depicted, is taken by means of a camera; the real image is transmitted to a data processing device; the food is identified; the data processing device provides different virtual images of the food from the at least one real image, wherein the virtual images represent cooking states of the previously recorded food at a later cooking time than the time of taking the real image at different values ​​of the cooking parameter to be varied; the virtual images are transmitted by the data processing device to a touch-sensitive screen for viewing and selection by a user.By selecting the virtual image, a state value of the food depicted in the selected virtual image, corresponding to the variable cooking parameter, is transferred to the cooking device, and then further real images of the food are taken using the camera and it is monitored whether the state value has been reached; or by selecting the virtual image, further real images of the food are taken using the camera and it is monitored by comparing these real images with the selected virtual image whether the state value has been reached, and at least one action is triggered if a real image taken with the camera matches the selected virtual image within a predefined similarity range.wherein the virtual images are images modified by image processing from the real image captured by a camera based on the identified food being cooked, or correspond to a reference image of the identified food being cooked stored in a database.

[0009] This offers the advantage that a user can at least approximately visualize the state of the food being cooked at future times by viewing at least one virtual image. This, in turn, allows them to visually select the optimal state of the food and adjust the cooking process accordingly. This results in a particularly high level of user-friendliness when preparing food. Furthermore, the camera can also be used as an optical condition sensor.

[0010] In image processing, at least one virtual image is calculated from the real image captured by the camera. This has the advantage that the food being cooked, as depicted in the real image, is reproduced very closely in the virtual image, for example, with regard to its specific shape, color, and / or arrangement. This, in turn, makes it particularly easy for the user to track the cooking progress of the food in the virtual image. The calculation can be performed using a suitably configured (e.g., programmed) data processing unit. This can be the same data processing unit used for image comparison.

[0011] A camera can be understood as any image recording device designed to capture a real image of the food being cooked. The camera is sensitive in the spectral range visible to the human eye, or specifically, sensitive only in the visible spectral range (i.e., not a camera at all, or not a purely infrared camera).

[0012] A "virtual" image is therefore understood to be, in particular, an image that does not correspond to the image captured by the camera as such. Rather, the virtual image is an image derived from or modified by image processing from the captured image, or an image ("reference image") retrieved from a database of a food item (but not exactly the food item captured by the camera).

[0013] Providing the virtual image includes, in particular, the ability to display at least one virtual image on a screen. The screen can be a screen of a cooking appliance, especially one used to prepare the food, and / or a screen of a user device such as a smartphone, tablet PC, laptop PC, desktop PC, etc. The screen is, in particular, a touch-sensitive screen, so that a displayed virtual image can be manipulated to select it, e.g., to trigger at least one action related to that virtual image.

[0014] Providing a user with multiple virtual images for viewing can include, in particular, virtual images corresponding to different values ​​of at least one cooking parameter, such as cooking time and / or cooking temperature. In other words, a user can be provided with multiple images depicting different cooking processes. The user can select a virtual image to view its cooking parameters and / or to transfer at least some of the changing or variable cooking parameters to a cooking device, as described in more detail below.

[0015] The above procedure can be triggered or started by a user during training, for example, by pressing a corresponding button on a cooking appliance or on a user device (e.g., via a corresponding application program). The user can start the procedure at any time during training, particularly before or during a cooking operation or cooking process. The real-world image captured by the camera can therefore be taken before and / or during a cooking process. Multiple real-world images can also be captured at different times.

[0016] This configuration involves providing a user (e.g., of a cooking appliance) with at least one virtual image for selection. Selecting a virtual image then provides at least one cooking parameter for the appliance, resulting in a cooking state that corresponds to the cooking state of the food in the selected virtual image. This offers the advantage that a user can choose a desired future or final state of the food based on a virtual image. Subsequently, at least one cooking parameter is set at the cooking appliance, at least semi-automatically, to achieve a cooking state that closely approximates the selected virtual image. Specifically, the cooking state corresponding to the selected virtual image can be reached upon completion of a cooking process or upon completion of a specific phase or section of the cooking process.In other words, the cooking process, or a section thereof, can be terminated when the desired cooking state corresponding to the selected virtual image has been reached. Alternatively or additionally, at least one other action can then be triggered, such as a notification being displayed to a user.

[0017] This feature allows the cooking appliance to automatically adopt at least one cooking parameter associated with the selected virtual image upon selection. This provides a particularly user-friendly way to control the cooking process, especially to precisely achieve a desired level of doneness.

[0018] It is a configuration in which the at least one cooking parameter includes at least one cooking parameter from the following group: cooking time; remaining cooking time; cooking temperature; cooking mode (e.g., bottom heat, top heat, grill mode, hot air, etc.); humidity level; fan speed; microwave power; cooking level. The cooking temperature can, for example, include the temperature of the cooking chamber, the core temperature of the food being cooked, and / or the temperature of the cooking vessel (such as a pot, frying pan, roasting pan, etc.).

[0019] The cooking parameters available on a given cooking appliance can vary. For example, a standard oven might only offer the remaining cooking time, oven temperature, and cooking mode. An oven with a steam function might also offer the humidity level, while an appliance designed to work with a core temperature probe might offer the core temperature, and so on. If the appliance has microwave functionality (e.g., a standalone microwave oven or an oven with integrated microwave function), the microwave power setting might be available, and so on. A cooktop might offer the power level associated with a cooking zone, the temperature of a cooking vessel, and / or the temperature of the food being cooked, and so on.

[0020] The fact that at least one cooking parameter can be user-defined allows users to specify cooking parameters necessary for the successful and / or rapid preparation of food, in order to provide at least one virtual image. By selecting the virtual image, at least one cooking parameter can then be provided to a user or automatically applied; this parameter can still be freely selected or varied.

[0021] In one example, a user of an oven can preset a desired operating mode and cooking temperature, but select a remaining cooking time by choosing a virtual image. The camera can be integrated into the oven and / or positioned outside the oven and then, for example, pointed into the cooking chamber through a viewing window in the oven door.

[0022] In another example, a user of an oven can specify a desired operating mode and remaining cooking time, but select a cooking temperature by choosing a virtual image.

[0023] In yet another example, a user of an oven with a steam cooking function can specify a desired operating mode, cooking temperature and cooking chamber humidity, but select a remaining cooking time by choosing a virtual image.

[0024] In yet another example, a user of an oven can specify a desired operating mode and cooking temperature, but select a target core temperature by choosing a virtual image.

[0025] In yet another example, a user of a cooktop can specify a desired power level for a particular cooking zone, but select the remaining cooking time by choosing a virtual image. In this case, the camera could be integrated into a chimney or extractor hood, for example.

[0026] It is a further development step that, before the provision of at least one virtual image, a user enters a type of food being cooked (e.g., a specific type of food, a preparation method, etc.), for example, via a user interface of a cooking appliance or a user device. This makes it possible to provide virtual images that represent the cooking state of the food with a particularly precise approximation.

[0027] The captured image can therefore be used to identify the food being cooked, particularly automatically, for example, using object recognition. This is a particularly user-friendly way to determine the type of food being cooked or already cooked. In a training session, a user can review the information about the food identified through automatic food identification and, if necessary, change or correct it.

[0028] The similarity range corresponds in particular to a bandwidth or target corridor assigned to the selected virtual image. The similarity range can be fixed or modifiable or adjustable by a user. At least one action can include issuing an audible and / or visual cue to a user (optionally including a message to the user) and / or ending the cooking process, a cooking phase, or a cooking segment thereof. The image comparison can be performed using a data processing unit that is part of the cooking appliance or that is provided by an external instance that is data-connected to the camera, e.g., via a network server or the so-called "cloud" (cloud-based data processing unit).

[0029] One configuration triggers at least one action when the browning level of an image captured by the camera matches the browning level of the selected virtual image, possibly within a predefined range of similarity. This offers the advantage of allowing the camera to also function as an optical browning sensor. Thus, if the browning level of the actual food being cooked reaches the browning level of the food depicted in the virtual image, or within a range of the browning levels of the food depicted in the virtual image, the at least one action can be triggered.

[0030] In addition to or as an alternative to the degree of browning, other states or changes in the state of the food being cooked can also be monitored, e.g., the volume and / or shape of the food (which is useful, for example, for preparing soufflés, bread dough, etc.), its texture, etc.

[0031] It is generally possible to use the selection of a virtual image to adjust at least one cooking parameter and / or to control a cooking process, or even just a specific cooking section or phase. Possible cooking sections or phases could include, for example, the rising of dough (e.g., bread dough), the drying of the food, and / or browning.

[0032] The virtual image can, for example, be calculated or derived from the real image in such a way that the colors of the food(s) depicted in the real image are adjusted to the cooking progress. In this way, the degree of browning of the food(s) can be adjusted in the virtual image to reflect a future cooking time. Alternatively or additionally, the virtual image can be calculated or derived from the real image in such a way that changes in the shape of the food are calculated.

[0033] The calculation of virtual images can be performed using suitable algorithms. These algorithms can utilize characteristic curves specific to the cooking product and dependent on cooking parameters. Alternatively or additionally, the algorithms can operate or run like neural networks, particularly using so-called "deep learning." In a training course, the algorithms can use real images to adapt or modify themselves for a specific user or user group through self-learning.

[0034] The at least one virtual image can therefore be determined from an image stored in a database, in particular, it can correspond to an image stored in a database. This advantageously eliminates the need for object processing of the food being cooked that was identified in the real image, thus reducing computational effort. The reference images can have been taken previously or outside of the above procedure using a camera, e.g., by a manufacturer of a cooking appliance, a cooking studio, a user, etc. If, for example, a roast chicken is identified in the real image taken as part of the procedure or is specified by a user as the food being cooked, the virtual images can correspond to reference images showing a reference roast chicken photographed at different cooking times, cooked with the same or similar predefined cooking parameters.

[0035] This feature allows the user to set the later cooking time. This offers the advantage of enabling a user to view a virtual image of the food being cooked, as depicted in the real-world image, specifically as recognized, at a later cooking time of their choosing. For example, if a user wants to see what the food will likely look like in five minutes, they can specify "5 minutes" as the later cooking time and will then receive a corresponding virtual image. The user can then trigger at least one action (e.g., set the five minutes as the remaining cooking time), but this is not required. Furthermore, a user can set the time increments between multiple virtual images.

[0036] One design feature is that the image captured by the camera and at least one virtual image show the food being cooked from the same perspective. This advantageously facilitates image comparison.

[0037] An alternative or additional feature is that the image captured by the camera and at least one virtual image show the food being cooked from different angles. This offers the advantage of providing the user with various views of the food. These views from different angles can be calculated and / or generated from reference images.

[0038] The problem is also solved by a cooking appliance system comprising a cooking appliance with a cooking chamber and at least one camera directed into the cooking chamber for recording the food to be cooked by the cooking appliance, wherein the cooking appliance system is configured to carry out the method as described above. For this purpose, the cooking appliance is configured to transmit the real images recorded by the camera to a data processing device, and the data processing device is configured to provide and transmit to the cooking appliance the virtual images of the food, which represent the cooking states of the previously recorded food at different later cooking times. The cooking appliance system can be designed analogously to the method and has the same advantages.

[0039] This cooking appliance system has the advantage of being applicable to appliances that do not have a closable cooking chamber and may not even have a built-in camera, such as cooktops. The camera can therefore be integrated into the cooking appliance or be a separate unit. A possible example of such a system includes a cooktop and a range hood, with the camera mounted on the range hood. The camera is pointed at the cooktop, or the cooktop is within the camera's field of view. The camera can then capture a real-time image of food cooking in a pan, pot, or similar cookware and provide corresponding virtual images.

[0040] It is a configuration in which the cooking appliance system includes the data processing unit. This cooking appliance is specifically designed for the autonomous execution of the procedure.

[0041] It is a configuration in which the cooking appliance is an oven, stove, microwave oven, steam cooker or any combination thereof, e.g. an oven with microwave and / or steam generation functionality.

[0042] One configuration involves the data processing unit being connected to the cooking appliance via a data network. The cooking appliance may be equipped with a communication module such as a WLAN module, Bluetooth module, and / or Ethernet module, etc., for this data network connection.

[0043] In general, the virtual images can be provided, viewed and / or selected on the cooking appliance and / or on a suitably designed (e.g. programmed) user terminal device.

[0044] The cooking appliances described above are primarily household appliances.

[0045] 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 sketch of a household cooking appliance system; and Fig. 2 shows a possible sequence of the procedure on the household cooking appliance system; Fig. 3 shows a real image and two virtual images derived from it; and Fig. 4 shows a sketch of another real image and virtual images derived from it.

[0046] Fig. 1Figure 1 shows a sketch of a cooking appliance system 1 with an oven 2 as the cooking appliance. The oven 2 has a cooking chamber 3 in which food G (one or more items or dishes) can be cooked. In a further development, the oven 2 can, in addition to its conventional heating modes (top heat, bottom heat, grill, hot air, convection, etc.), also have a microwave function and / or a steam generation function for the cooking chamber 3. The operation of the oven 2 can be controlled by a control unit 4, which is also connected to a camera 5 directed into the cooking chamber 3, a user interface 6, and at least one communication module 7.

[0047] The camera 5 can capture real images Br of the food G located in the cooking chamber 3. The camera 5 is, in particular, a digital camera. The camera 5 is, in particular, a color camera. The real images Br are transmitted from the camera 5 to the control unit 4. In a further development, they can be forwarded from the control unit 4 to a screen 8 of the user interface 6, which is, in particular, touch-sensitive, for viewing. The user interface 6 also serves to receive user settings and forward them to the control unit 4. In particular, a user can also use the user interface 6 to set desired cooking parameters for a cooking process or section thereof and to enter the necessary assumptions or information to provide at least one virtual image Bv.

[0048] The at least one communication module 7 enables a data connection between the oven 2 and an external data processing device 9, e.g., via a data network 10. The communication module 7 can, for example, be a WLAN module. The data processing device 9 can be located in a server (not shown) or can be cloud-based, as indicated. The owner of the data processing device 9 can be the manufacturer of the oven 2.

[0049] The at least one communication module 7 also enables a data connection between the oven 2 and a user device 11, in particular a mobile user device such as a smartphone. This data connection can also be established via the data network 10, e.g., using the WLAN module. However, the communication module 6 can be configured for direct data connection with the user device 11, e.g., as a Bluetooth module. This enables remote control of the oven 2 via the user device 11. In particular, a user can also set the desired cooking parameters for a cooking process or a section thereof on the user device 11 and enter the necessary assumptions or information to provide at least one virtual image Bv.

[0050] The user terminal 11 can be connected to the data processing unit 9 via the data network 10, e.g. by running a corresponding application program on the user terminal 11.

[0051] The oven 2 is specifically designed to transmit or send the real images Br captured by the camera 5 to the data processing unit 9. It can also be designed to transmit the real images Br captured by the camera 5 to the user terminal 11.

[0052] The data processing unit 9 is designed to provide at least one virtual image Bv of the food G, which represents a cooking state of the previously recorded food G at a later cooking time than the time of recording the real image Br, and to transfer it to the oven 2 and / or the user terminal device 11.

[0053] Fig. 2shows a possible sequence of steps for preparing food G on the household cooking appliance system 1.

[0054] In step S1, a user loads the cooking chamber 3 with the food G, sets the cooking parameters on the oven 2, and then activates the process. They can activate the process via the touchscreen 8 of the user interface 6 and / or via the user terminal 11.

[0055] In step S2, the user enters at least one fixed cooking parameter for the oven 2 and at least one variable cooking parameter on the touchscreen 8 of the user interface 6 or via the user device 11 (e.g., via a corresponding application program or "app"). For example, the user can specify a cooking mode and a cooking chamber temperature for the oven 2 and set the cooking time as variable. Alternatively, the user can set the fixed cooking parameters on the oven 2. As yet another alternative, the user selects only the at least one variable cooking parameter.

[0056] In step S3, the camera 5 takes a real image Br of the cooking chamber 3, in which the food G is depicted.

[0057] In step S4, the real image Br from the oven 2 is transferred to the data processing unit 9.

[0058] In step S5, the data processing unit 9 identifies the food G depicted in the real image Br, e.g. by means of object recognition.

[0059] In step S6, the data processing unit generates nine virtual images Bv. In these virtual images Bv, the food G has been digitally manipulated to represent or simulate the food G at different values ​​of the cooking parameter being varied, for example, the cooking time. In practice, a sequence of virtual images Bv of the food G can be created, simulating or representing the state of the food G as the cooking time progresses. For example, twelve virtual images Bv can be generated, each corresponding to a five-minute increment in the cooking time. A user can, for example in step S2, enter a number of virtual images Bv, a time interval between successive virtual images Bv, and / or a maximum cooking time.

[0060] In step S7, the virtual images Bv are transferred from the data processing unit 9 to the user terminal 11 and / or to the touch-sensitive screen 8 of the oven 2 for viewing by a user.

[0061] In step S8, the user can now view the virtual images Bv and select the one (e.g., by touching it on the touchscreen 8) that most closely matches the desired cooking result, for example, in terms of browning level. By selecting the virtual image Bv, at least one cooking parameter is provided for the oven, resulting in a cooking state that corresponds to the cooking state of the food G in the selected virtual image Bv.

[0062] In a step S9a not pertaining to the invention, upon selection of the virtual image Bv, the corresponding value of the variable cooking parameter (here: the cooking time) is automatically or user-initiated transferred to the oven 2, or adopted by the oven 2, and thus the oven 2 is set to this cooking time. Upon reaching this cooking time, at least one action is triggered, e.g., the cooking process or a specific cooking phase is terminated.

[0063] In step S9b belonging to the invention, a state value (here, for example, a degree of browning) of the food G depicted in the selected virtual image Bv is transferred to or received by the oven 2. The oven 2 can then use the camera 5 to take real images Br of the food G in the cooking chamber 3 – particularly at regular intervals – and monitor the degree of browning of the food G. If the desired degree of browning is reached (at least within a range of similarity, i.e., not necessarily exactly), at least one action is triggered, e.g., the cooking process or a specific cooking phase is ended. Alternatively, an image comparison between the real images Br and the selected virtual image Bv can be performed to determine the degree of browning. The image comparison can be carried out, for example, by the control unit 4 and / or by the data processing unit 9.

[0064] In general, the image Br captured by camera 5 and the at least one virtual image Bv can show the food G from a different perspective.

[0065] Alternatively or additionally, the virtual images Bv in step S6 can be reference images stored in a database 12 that is coupled to or integrated into the data processing unit 9.

[0066] Fig. 3 The diagram shows a real image Br(t0) captured at time t0, a virtual image Bv(t1) of food G determined for a subsequent time t1 with t1 > t0, and a virtual image Bv(t2) determined for a subsequent time t2 with t2 > t1. For example, t2 = t1 + 30 min and t1 = t0 + 30 min. The corresponding food G is shown here, for example, as a vegetable leaf.

[0067] The virtual images Bv(t1) and B(v2) were calculated from the real image Br(t0) using an algorithm. The algorithm is designed to adjust the degree of browning, shape, and / or texture of the food G depicted in the real image Br(t0) under predefined cooking parameters such as cooking chamber temperature and cooking mode for times t1 and t2.

[0068] Alternatively, all the images shown may be retrieved from a database of 12 images showing Gargut G, which corresponds to a type of Gargut that has been identified in a previously recorded real image (not shown) or has been specified by a user.

[0069] Fig. 4The diagram shows a sketch of another real image Bv(t0) and, based on this, virtual images Bv(T1, t1) and Bv(T1, t2) determined for a cooking chamber temperature T1, as well as virtual images Bv(T2, t1) and Bv(T2, t2) determined for a cooking chamber temperature T2. Here, the cooking chamber temperature and the cooking time are variable cooking parameters, which are specifically selected by the user for variation. Again, t0 < t1 < t2. Furthermore, T1 < T2, e.g., with T1 = 100°C and T2 = 180°C.

[0070] The virtual images Bv display different degrees of browning depending on the cooking chamber temperatures T1, T2 and cooking times t1, t2 selected by the user. A user can select one of the virtual images Bv, and the degree of browning shown in it is adopted as the target or target value for the actual food being cooked in the oven 2. The camera 5 can then be used as an optical browning sensor to, for example, end the cooking process or an associated browning phase when the degree of browning of the actual food G has reached the degree of browning depicted in the selected virtual image (particularly within a similarity band or range).

[0071] Of course, the present invention is not limited to the embodiment shown.

[0072] 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. Reference symbol list

[0073] 1 Cooking appliance system 2 Oven 3 Cooking chamber 4 Control unit 5 Camera 6 User interface 7 Communication module 8 Touchscreen 9 Data processing unit 10 Data network 11 User terminal 12 Database Br Real image Bv Virtual image GG Food t0, t1, t2 Time S1-S8, S9a, S9b Process step T1, T2 Cooking chamber temperature

Claims

1. Method (S1-S8, S9a, S9b) for preparing a cooking product (G), wherein - the method (S1-S8, S9a, S9b) is activated once a cooking chamber (3) of a cooking appliance (2) has been loaded (S1) with the cooking product (G); - at least one variable cooking parameter is input (S2) by the user; - a camera (5) which is sensitive in the spectral range visible to a human is used to capture at least one real image (Br) of the cooking chamber (3) in which the cooking product (G) is captured (S3), - the real image (Br) is transmitted (S4) to a data processing facility (9); - the cooking product (G) is determined, in particular the cooking product (G) captured in the real image (Br) is identified (S5) by the data processing facility (9); - a number of different virtual images (Bv) of the cooking product (G) are provided by the data processing facility (9) from the at least one real image (Br), wherein the virtual images (Bv) represent (S6) cooking states of the previously captured cooking product (G) at a later cooking time than the time of capture of the real image (Br) to form different values of the cooking parameter to be varied, - the virtual images (Bv) are transmitted (S7, S8) by the data processing facility (9) to a touch-sensitive monitor (8) for viewing and selection by a user; - with the selection of the virtual image (Bv), a status value of the cooking product (G), mapped in the selected virtual image (Bv), of the variable cooking parameter is transmitted to the cooking appliance (2) and a camera (5) is then used to capture further real images (Br) of the cooking product (G) and to monitor whether the status value has been reached (S9b) or with the selection of the virtual image (Bv) by means of the camera (5), further real images (Br) of the cooking product (G) are captured and by comparing the images between these real images (Br) and the selected virtual image (Bv), it is monitored whether the status value has been reached, and - at least one action is initiated when a real image (Br) captured by means of the camera (5) corresponds to the selected virtual image (Bv) within a predefined similarity range (S9b). wherein the virtual images (Bv) - are images modified by image processing on the basis of the identified cooking product (G) from the real image (Br) captured by means of a camera (5) or - correspond to reference images, stored in a database, of the identified cooking product (G).

2. Method (S1-S8, S9a) according to claim 1, wherein the at least one cooking parameter associated with the selected virtual image (Bv) is acquired (S9a) automatically by the cooking appliance (2) on selection of the virtual image (Bv).

3. Method (S1-S8, S9a, S9b) according to one of the preceding claims, wherein the at least one cooking parameter comprises (S2) at least one cooking parameter from the set - cooking time; - remaining cooking time; - cooking temperature; - cooking mode (e.g. bottom heat, top heat, grill mode, hot air, etc.); - humidity; - circulating air fan speed; - microwave power; - cooking level.

4. Method (S1-S8, S9b) according to one of the preceding claims, wherein at least one action is initiated when a degree of browning in an image (Br) captured by means of the camera (5) corresponds to a degree of browning in the selected virtual image (Bv) within a predetermined similarity range (S9b).

5. Method (S1-S8, S9a, S9b) according to one of the preceding claims, wherein the later cooking time can be set by the user.

6. Method (S1-S8, S9a, S9b) according to one of the preceding claims, wherein the image (Br) captured by the camera (5) and the at least one virtual image (Bv) show the cooking product (G) from a different viewing angle.

7. Method according to one of the preceding claims, wherein at least one fixedly predetermined cooking parameter and at least one cooking parameter to be varied can be input (S2) by the user.

8. Method according to one of the preceding claims, in which the virtual images (Bv) are images modified by image processing from the real image (Br) captured by means of a camera (5), and to this end the data processing facility (9) generates virtual images (Bv) in which the cooking product (G) has been image processed in such a way that it reproduces or simulates (S6) the cooking product (G) to form different values of the cooking parameter to be varied.

9. Cooking appliance system, having a cooking appliance (2) with a cooking chamber (3) and at least one camera (5), directed into the cooking chamber (3), for capturing a cooking product (G) to be cooked by the cooking appliance (2), wherein the cooking appliance system (1) is designed to carry out the method (S1-S8, S9a, S9b) according to one of the preceding claims, and wherein - the cooking appliance is designed to transmit the real images (Br) captured by the camera (5) to a data processing facility (9), and - the data processing facility (9) is designed to provide the virtual image (Bv) of the cooking product (G), showing the cooking states of the previously captured cooking product (G) at different later cooking times, and to transmit it to the cooking appliance.

10. Cooking appliance system according to claim 9, wherein the data processing facility has the cooking product.

11. Cooking appliance system according to claim 9, wherein the data processing facility (9) is a data processing facility (9) coupled to the cooking appliance (2) via a data network (10).

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