Food, cooking appliance for preparing the food, and method for controlling the cooking appliance

Abstract

The present invention relates to a food (2) in the form of a semi-finished product or a finished product having an indicator substance (6; 8) which is insignificant for a cooking process of the food (2) and which outputs a defined signal (24) when a defined preparation progress level of the food (2) is reached or in an output state, which signal is provided and designed to be detected by a sensor (22) formed in or on a cooking appliance (10). The present invention also relates to a cooking appliance (10) for preparing the food (2) and to a method for controlling the cooking appliance (10).

Description

[0001] Food, cooking appliance for preparing the food and method for controlling the cooking appliance

[0002] Technical area

[0003] The present disclosure relates to a food in the form of a (semi-)finished product, a cooking appliance for preparing the (semi-)finished product and a method for controlling the cooking appliance.

[0004] State of the art

[0005] There are cooking appliances, especially ovens, for preparing various foods, such as cakes or pizza, with corresponding sensor-supported automatic modes. When the cooking appliance is operated in the corresponding mode, the cooking appliance can detect that the pizza is ready and can be removed from the oven, for example when preparing pizza. Sensors are used here that monitor the humidity in the oven. For example, when the humidity reaches a maximum, the cooking appliance detects that the pizza is ready. For this to work, however, it is essential that the cooking appliance knows which food / finished product is in the oven. In other words, a pizza program does not necessarily have to work for preparing a loaf cake.The same applies if the dish “pizza” remains the same, but instead of a pizza according to a standard recipe, a frozen ready-made pizza or another ready-made meal or a semi-finished meal made from, for example, a baking mix or ready-made pizza dough is to be prepared.

[0006] The manufacturers of such prepared semi-finished products address this problem by optimising their products so that they are fully prepared / cooked after a certain time in the cooking appliance at a certain setting of this cooking appliance.

[0007] Furthermore, manufacturers present their products, for example on product packaging, in such a way that the "ready-to-cook" time is not precisely determined, but rather can be viewed as the longest possible time interval / time window. This is because semi-finished products are prepared in a wide range of different cooking appliances, each of which has different cooking characteristics, so that the cooking time can vary within a wide time window. The user must therefore continuously monitor the cooking appliance and rely on their sensory abilities to identify the ready-to-cook time.

[0008] DE 102004 037606 A1 discloses a method for determining the progress of baking a baked product in an oven. The method measures the CO2 content of the atmosphere surrounding the baked product. However, this method has the disadvantage that it is only applicable to baking processes in which a leavening agent is used.

[0009] The object of the present disclosure is therefore to eliminate or at least reduce the disadvantages of the prior art.

[0010] In particular, it is an object of the present disclosure to provide a food in the form of a (semi-)finished product, the readiness time of which can be reliably determined by a cooking appliance.

[0011] Furthermore, it is an object of the present disclosure to provide a food in the form of a (semi-)finished product which can be identified by a cooking appliance.

[0012] Furthermore, it is an object of the present disclosure to provide a corresponding cooking appliance which determines the food and / or its readiness time, as well as a method for controlling such a cooking appliance.

[0013] These objects are achieved with regard to the food in the form of a semi-finished product or a finished product by a food having the features of claim 1 and with regard to the cooking appliance and its control method by a cooking appliance or

[0014] The invention is achieved by a method having the features of the additional subordinate claims. Advantageous further developments are the subject of subclaims.

[0015] Specifically, the problem is solved by a food in the form of a semi-finished product or a finished product with an indicator substance that is irrelevant for the cooking process of the food, which indicator substance emits a defined signal when a defined preparation progress of the food is reached or in an initial state, which signal is intended and designed to be detected by a sensor formed in or on a cooking appliance. In other words, the food according to the present disclosure contains the indicator substance in the form of an additive added to the industrially prepared food, wherein the indicator substance is not necessary for the preparation process of the food, but serves exclusively to identify the food and / or to indicate the progress to be achieved in the preparation of the food. In yet other words, the preparation orThe cooking process of the food is independent of the indicator substance. The indicator substance also does not change the properties of the food over time.

[0016] The indicator substance emits detectable information in the form of a signal. This signal is a symbol with a specific meaning. The signal can take any form, as long as it can be reliably and clearly identified by the sensor on the cooking appliance. The signal can be present before the actual cooking process begins and / or become active during the cooking process and / or change over time.

[0017] By designing the food / prepared (semi-)finished product in this way, its preparation can be carried out significantly more reliably. In particular, the readiness time of the food can be reliably determined regardless of the type of food, i.e., regardless of whether the food is a cake or a pizza, for example. Furthermore, foods of the same type, of which there are usually countless variations, can be further differentiated using the indicator substance, so that one is not limited to broad classifications of foods into categories such as pizza or cake. In addition, such a food product ensures that, regardless of variations in the operation of the appliance by the customer, the food is reliably prepared as intended by the manufacturer.For example, the readiness point of such a food can be reliably determined regardless of whether the food is placed in the cooking appliance frozen or thawed. In general, an indicator substance that is irrelevant to the food preparation process can be specifically tailored to the defined preparation progress of the food to be detected, thus improving detection.

[0018] The indicator substance is a substance or food additive that meets food safety requirements, in particular, is not harmful to health and is suitable for human consumption. This also applies in particular to any products of a (degradation) reaction of the indicator substance. However, it is also conceivable that the indicator substance may be essentially inedible in a state in which the food is (partially) raw / uncooked and only becomes edible / edible through the preparation process.

[0019] "Food" refers to a food after it has been removed from its associated (outer) packaging. The indicator substance is explicitly not found on or in the packaging.

[0020] In one aspect, the defined preparation progress / cooking progress may be the reaching of a certain temperature of the food, in particular a certain necessary core temperature of the food and / or a particularly complete thawing of the food and / or the occurrence of at least one certain chemical reaction.

[0021] In more abstract terms, the defined preparation progress can also involve a defined loosening of a tissue, a fiber structure and / or a cell structure of the food as well as a denaturation of proteins in the food.

[0022] Furthermore, other definitions of preparation progress are conceivable. For example, a color, in particular a degree of browning, a moisture content, a consistency, a firmness, or the like can be used as a defined preparation progress.

[0023] In a further aspect, the defined signal may be at least one chemical signal such as a gas and / or an odorous substance and / or an optical signal such as a color change and / or solidification of the food and / or a change in the shape and / or volume of the food.

[0024] In other words, the indicator substance can release the chemical signal upon reaching the defined preparation stage, for example, by splitting the indicator substance into several products, at least one of which may be in gaseous form. Alternatively or additionally, the defined signal can be an optical and / or optically readable signal. In another aspect, the indicator substance can be riboflavin and / or baking powder.

[0025] In other words, riboflavin, also known as lactoflavin, vitamin B2, or as a food additive with the E number E101, can be used as an indicator substance. Riboflavin fluoresces in aqueous solution with a yellowish-green hue at approximately 565 nm. In other words, riboflavin exhibits a yellowish-green fluorescence when irradiated with a UV light source in aqueous solution. Riboflavin can be used to apply at least one pattern and / or marking to the food, which is clearly visible under UV light, which is normally invisible to the human eye, especially under black light.

[0026] More specifically, riboflavin can be used to apply a marking to the food, for example a pattern, a geometric shape, an alphanumeric code, a machine-readable code, for example a barcode or a QR code, or the like. This marking enables unique identification of the food and / or identification of the food's preparation parameters. If the marking is an alphanumeric code or a machine-readable code, the preparation parameters for the food can be directly displayed on the food. Such a marking can be detectable by at least one optical sensor, in particular by a camera, in the cooking appliance, optionally using the UV light source.

[0027] When labeling with riboflavin as an indicator, the indicator and thus the signal can remain constant, at least over large parts of the preparation process. In this case, the signal primarily serves to label / identify the food.

[0028] Alternatively or additionally, the indicator substance can be a baking powder or a baking powder mixture.

[0029] There are different types of baking powder, each with a different blend of ingredients. Examples of possible ingredients include sodium bicarbonate (baking soda, E500), potassium bicarbonate (E501), disodium dihydrogen diphosphate (E450a), monocalcium orthophosphate (E341a), cream of tartar, and the like.

[0030] Baking powder produces CO2 when combined with moisture, but this stops when a certain, baking powder-specific (maximum) temperature is reached. In this way, it can be detected, for example, when the food in the form of a frozen (semi-)finished product is heated during preparation. CO2 production begins immediately after the food prepared with the baking powder has thawed. CO2 production ends at the latest when the baking powder-specific temperature is reached. In this way, the baking powder acts as a temperature sensor for the food, via which two characteristic points in time during the cooking process can be detected. The signal that is transmitted is the presence and / or concentration of CO2 in the cooking appliance, in particular in the cooking chamber.Such a signal can be detected by at least one gas sensor, particularly a CO2 sensor, in the cooking appliance. The baking powder has no function in the actual cooking process of the food and serves solely as an indicator.

[0031] In another alternative embodiment, the indicator substance can be a baking powder with a specific mixing ratio, which only begins to produce gas at an elevated temperature (e.g., 60 °C). Examples of possible ingredients for such a baking powder are ammonium bicarbonate, potassium carbonate (potash), ammonium hydroxide, ammonium carbamate, or the like.

[0032] Such an indicator substance can indicate that the food is already approaching the target temperature. With such an indicator substance, ammonia can also be released as a signal during the cooking process. Such a signal can be detected alternatively or additionally by an ammonia sensor in the cooking appliance.

[0033] In another aspect, the indicator substance can be evenly distributed in or on the food.

[0034] In other words, the indicator substance may be evenly scattered over a surface of the food and / or evenly incorporated into the food.

[0035] Such a uniform distribution of the indicator substance can ensure reliable signal detection. For example, it can be ensured that, despite any temperature gradient in the cooking chamber of the cooking appliance, the indicator substance at least partially emits the (in this case temperature-dependent) signal when the target temperature of the food is locally reached. In a further aspect, the indicator substance can be formed in and / or on at least one selected area of ​​the food that has been identified as particularly critical, particularly with regard to a cooking point, during the preparation of the food.

[0036] In other words, the indicator substance can be explicitly formed in the at least one area of ​​the food in which thorough cooking of the food is of great importance, for example for health reasons. For example, the at least one area can be an area consisting of animal products, for example fish or meat. In such an area, it is of particular importance that the target temperature of the food is reached during the cooking process. Alternatively or additionally, the area can be an area that has particular geometric dimensions. For example, it can be an olive on a pizza, which constitutes the thickest part of a pizza topping.

[0037] In a further aspect, the indicator substance can be formed in a depot in the food, so that it is ensured that the signal only becomes active at a certain point in time.

[0038] Furthermore, it is an object of the present disclosure to provide a cooking appliance that reliably determines the readiness point of the (semi-)finished product. The cooking appliance can be an electric oven, a gas stove, a hob, or any other built-in large electrical appliance suitable for cooking food. Furthermore, the cooking appliance can be a portable electrical appliance, such as a food processor with a cooking function.

[0039] The disclosed cooking appliance for preparing a food according to one of the above aspects includes at least one sensor which is provided and designed to detect a signal emitted by an indicator substance in the food which is irrelevant for the cooking process of the food.

[0040] In other words, the cooking appliance is preferably configured with the at least one sensor in an interior of the cooking appliance. The sensor is preferably a camera, a gas sensor, or the like, which is tuned to the signal emitted by the indicator substance in the food. In other words, the sensor system in the cooking appliance is suitable for detecting the signal generated by the indicator substance.

[0041] Because the cooking appliance's sensors expect signals from the indicator substance that are not emitted by the food itself due to a natural and therefore tolerance-related cooking process, but rather signals from the sensors that are specifically generated for the sensors, the detection of the achievement of a defined preparation progress of the food and / or the identification of the food can be carried out reliably.

[0042] In one aspect, the cooking appliance may include an identification unit that identifies the food based on the signal emitted by the indicator substance and sets a cooking program of the cooking appliance based on an identification result output by the identification unit.

[0043] In other words, the identification unit of the cooking appliance can evaluate the signals detected by the at least one sensor, which are emitted by the indicator substance of the food, and compare the detected signals with a database formed in the cooking appliance, preferably in the identification unit of the cooking appliance, and identify the food based on the comparison.

[0044] Alternatively or additionally, the cooking appliance can be connected to a network / server, in particular a cloud, preferably via a communication module.

[0045] The database with which the identification unit compares the detected signals can alternatively or additionally be stored in the cloud.

[0046] After identifying the food, the identification unit can set the cooking appliance's parameters according to the identified food. Cooking appliance parameters can include a cooking temperature, an operating mode (e.g., top heat and / or bottom heat and / or convection and / or a chronological sequence of the aforementioned operating modes), a cooking time, or the like.

[0047] Alternatively or additionally, the cooking appliance's identification unit can identify the parameters directly from the signals emitted by the indicator substance. In other words, the parameters can be applied to the food in a machine-readable format (e.g., alphanumerically, in a barcode, or in a QR code) using the indicator substance. In this case, at least one sensor can detect the parameters, and the identification unit can make the appropriate settings on the cooking appliance.

[0048] Such an identification unit ensures that the correct parameters are set for the cooking appliance to prepare the food, reliably achieving the desired cooking result. Furthermore, operation of the cooking appliance is considerably more convenient and simplified for the user, as manual parameter entry is eliminated.

[0049] In a further aspect, the cooking appliance may include an evaluation unit which, based on the signal emitted by the indicator substance, determines whether the food in the cooking appliance is fully prepared and / or makes a prediction as to when the food in the cooking appliance will be fully prepared.

[0050] In other words, the evaluation unit of the cooking appliance can evaluate the signals detected by the at least one sensor, which are emitted by the indicator substance of the food, and compare the detected signals with a database configured in the cooking appliance, preferably in the evaluation unit of the cooking appliance, and determine whether the food is fully cooked based on the comparison. Alternatively or additionally, the evaluation unit can determine an expected cooking time of the food based on the comparison.

[0051] The database with which the evaluation unit compares the signals detected by the sensor can alternatively or additionally be stored in the cloud.

[0052] Optionally, when the evaluation unit determines that the food is ready, the cooking appliance can stop cooking and / or issue a notification alarm and / or switch to a keep-warm mode of the cooking appliance.

[0053] Optionally, the cooking appliance can also provide the user with the predicted cooking time and / or a countdown to the predicted cooking time. Optionally, the evaluation unit can detect that an originally frozen food item has already thawed and adjust the cooking process accordingly and / or issue a corresponding notification to the user.

[0054] Such an evaluation unit can ensure that the optimal cooking time for the respective food is reliably reached, without the user having to rely on vague information on the packaging or their personal sensory abilities. In addition, the automatic cooking stop prevents the food from burning in the cooking appliance if the user forgets to do so, which poses a safety risk.

[0055] In another aspect, the cooking appliance's identification unit can individually adjust the food preparation parameters to the respective cooking appliance. For example, in a cooking appliance with a particularly large cooking chamber, the preparation time can be extended due to a longer heating process.

[0056] In another aspect, the cooking appliance can transmit the identified food type to the network. This allows the manufacturer to collect valuable data on the actual use of the cooking appliance.

[0057] In a further aspect, the preparation parameters can be optimized on the network side by transmitting suitable or more suitable parameters.

[0058] In another aspect, information about the actual preparation process can be transmitted to the network. For example, it can be transmitted if users regularly manually interrupt the preparation of a specific food before the actual preparation time. In this way, errors or

[0059] Optimization options for the preparation parameters can be reliably determined.

[0060] The data transmitted to the network can be transmitted to both the food manufacturer and the cooking appliance manufacturer.

[0061] The object of the present disclosure is also achieved by a method for controlling a cooking appliance comprising the steps of: - identifying the food on the basis of signals emitted by an indicator substance of the food, wherein the indicator substance may be irrelevant in particular for the preparation of the food;

[0062] - Setting a cooking program;

[0063] - detection and / or prediction of the end of a cooking process based on signals emitted by an indicator substance in the food;

[0064] - Displaying the previously collected data and / or transmitting the data to a server.

[0065] Individual steps of the process can be optional. For example, the detection or prediction of the end of the cooking process can be omitted if a cooking time is specified in the set cooking program.

[0066] Alternatively, automatic identification of the food can be omitted if the cooking program is set by a user.

[0067] In one aspect, the indicator substance for identifying the food may be a first indicator substance, and the indicator substance for detecting and / or predicting the end of the cooking process may be a second indicator substance different from the first indicator substance. Alternatively, it is conceivable that the same indicator substance is used for both the identification and the detection and / or prediction of the end of the cooking process.

[0068] Furthermore, the object of the present disclosure is achieved by a system comprising the food in the form of a semi-finished product or a finished product according to one of the above aspects and a cooking appliance according to one of the above aspects, wherein the sensor system in the cooking appliance is matched to the indicator substance or to the signals emitted by the indicator substance.

[0069] In addition, the object of the present disclosure is achieved by using a preparation progress-dependent indicator substance in a food, which is irrelevant for a cooking process of the food, as a detectable signal to detect a preparation progress of the food.

[0070] Brief description of the figures Fig. 1 discloses a food in a first embodiment according to the present disclosure;

[0071] Fig. 2 discloses the food in a second embodiment according to the present disclosure;

[0072] Fig. 3 discloses a cooking appliance according to the present disclosure;

[0073] Fig. 4 illustrates a method for preparing a food in a flow chart.

[0074] Description of the embodiments

[0075] Hereinafter, embodiments of the present disclosure will be described based on the accompanying figures.

[0076] Fig. 1 shows a food in the form of a pizza 2 in a first exemplary embodiment. The pizza 2 is a commercially available (semi-)finished product that can be fully prepared in a cooking appliance. On an upper side of the pizza 2, which corresponds to a topping side 4 of the pizza 2, a first indicator substance 6 is distributed essentially evenly over the topping side 4 in addition to a topping (not shown). The first indicator substance 6 is irrelevant to the cooking process of the pizza 2 and does not change the properties of the pizza 2 over the course of the cooking process. If the pizza 2 is heated during preparation, the first indicator substance 6 emits a detectable signal, preferably in the form of a gas, at defined temperatures, for example at a temperature that corresponds to the temperature of the fully prepared pizza 2. The output of the detectable signal is directly linked to the defined temperature being reached.The first indicator substance 6 can alternatively or additionally also be incorporated into a base / dough of the pizza 2 and / or into the topping of the pizza 2, for example into the sauce.

[0077] Fig. 2 shows the food in the form of pizza 2 in a second exemplary embodiment. On the upper side of the pizza 2, which corresponds to the topping side 4 of the pizza, a second indicator substance 8 is applied in an optically readable pattern next to the topping (not shown). In the exemplary embodiment shown here, the optically readable pattern is a star. The pizza 2 can be identified based on the pattern. On the one hand, it is possible that the food pizza 2 in general is characterized via the optically readable pattern, here via the star, but on the other hand it is also possible that the food is the pizza 2 of a specific manufacturer and / or the pizza 2 with a predetermined topping. In the second exemplary embodiment, the second indicator substance 8 is invisible to the human eye. The second indicator substance 8 is, for example, riboflavin, which fluoresces yellowish-green under UV light.Alternatively, the second indicator substance 8 can also be a substance visible to the human eye.

[0078] In the second embodiment, the second indicator substance 8 does not change throughout the cooking process of the pizza 2. However, embodiments are also conceivable in which a third indicator substance is applied to the food in an optically detectable pattern, but also emits a further signal depending on the cooking progress of the food.

[0079] Furthermore, a food can be imagined that contains both the first indicator substance 6 and the second indicator substance 8.

[0080] Fig. 3 shows a cooking appliance in the form of an oven 10. The oven 10 includes a muffle with a base 12, an upper part 14, and a wall 16 connecting the base 12 and the upper part 14. The muffle can be closed by a door (not shown) hinged to the muffle. A food carrier, for example in the form of a baking tray 20, can be inserted into a cooking chamber 18 formed by the muffle and the door. The baking tray 20 is provided and designed to hold the food for preparation. In the embodiment shown here, the food in the form of the pizza 2 is arranged on the baking tray 20. A sensor 22 is formed on the upper part 14, which sensor detects the first indicator substance 6 and / or the second indicator substance 8 on the pizza 2. The sensor 22 and the first indicator substance 6 and / or the second indicator substance 8 are coordinated with one another.More specifically, the sensor 22 is provided and designed to detect a signal 24 emitted by the first indicator substance 6 and / or the second indicator substance 8 on the pizza 2.

[0081] The oven 10 further includes a control module 26 with an identification unit (not shown) that identifies the food item (in the form of pizza 2) based on the signal 24. Based on an identification result from the identification unit, the control module 26 sets preparation parameters for the oven 10 that are tailored to the pizza 2. Furthermore, the identification unit outputs the detected food item via a screen 28. The control module 26 of the oven 10 is furthermore equipped with an evaluation unit (not shown). Based on the signal 24 detected by the sensor 22, the evaluation unit determines whether the pizza 2 is fully prepared in the oven 10 and / or makes a prediction as to when the pizza 2 will be fully prepared in the oven 10. An evaluation result is output by the evaluation unit via the screen 28.

[0082] The control module 26 further includes a communications module (not shown). (Updated) preparation parameters are transferred to the control module from an external server via the communications module. In addition, the communications module sends data, for example, in the form of usage data, to the server.

[0083] Alternatively or additionally, the preparation parameters are adjusted over a time course of the preparation depending on the signal, up to and including switching off the oven 10 when the evaluation unit determines that the pizza 2 is ready.

[0084] In alternative embodiments, the control module 26 is formed only with the evaluation unit or the identification unit.

[0085] Fig. 4 shows a flowchart illustrating a method for controlling the oven 10.

[0086] In a first step S1, the food is identified by means of the sensor 22 based on the signal 24 emitted by the second indicator substance 8 formed in and / or on the food. The identified food is displayed on the screen 28.

[0087] In a second step S2, the cooking program is set according to the food determined in the first step S1 (and displayed on the screen 28).

[0088] In a third step S3, following the second step S2, an end of the cooking process of the food is detected and / or predicted based on signals 24 emitted by the first indicator substance 6 of the food, which are detected by the sensor 22.

[0089] In a fourth step S4, the data determined in the third step S3 are output via the screen 28 and / or transmitted to the server via the communication module.

[0090] 2 pizzas

[0091] 4 Covering side

[0092] 6 first indicator substance

[0093] 8 second indicator substance

[0094] 10 Oven

[0095] 12 Floor

[0096] 14 Top

[0097] 16 wall

[0098] 18 Cooking chamber

[0099] 20 baking trays

[0100] 22 Sensor

[0101] 24 Signal

[0102] 26 Control module

[0103] 28 screen

Claims

Claims: Foodstuff (2) in the form of a semi-finished product or a finished product with an indicator substance (6; 8) that is irrelevant to the cooking process of the foodstuff (2), which, upon reaching a defined stage of preparation of the foodstuff (2) or in an initial state, emits a defined signal (24) which is designed and configured to be detected by a sensor (22) formed in or on a cooking device. Foodstuff (2) according to claim 1, wherein the defined stage of preparation is the reaching of a certain temperature of the foodstuff (2) and / or the thawing of the foodstuff (2) and / or the occurrence of at least one certain chemical reaction.Foodstuff (2) according to claim 1 or 2, wherein the defined signal (24) is at least one chemical signal such as a gas and / or an odorant and / or an optical signal such as a color change and / or solidification of the foodstuff (2) and / or a change in the shape and / or volume of the foodstuff (2). Foodstuff (2) according to any one of claims 1 to 3, wherein the indicator substance (6; 8) is. Riboflavin and / or a baking powder. Foodstuff (2) according to any one of claims 1 to 4, wherein the indicator substance (6; 8) is uniformly distributed in or on the foodstuff (2). Foodstuff (2) according to any one of claims 1 to 5, wherein the indicator substance (6; 8) is formed in or on at least a selected area of ​​the foodstuff (2) which is identified as particularly critical, especially with regard to a cooking point, during the preparation of the foodstuff (2). Cooking appliance (10) for preparing a food (2) according to any one of claims 1 to 6, wherein the cooking appliance (10) includes at least one sensor (22) which is designed and configured to detect a signal (24) emitted by an indicator substance (6; 8) in the food (2) that is irrelevant to the cooking process of the food (2). Cooking appliance (10) according to claim 7, wherein the cooking appliance (10) includes an identification unit which identifies the food (2) based on the signal (24) emitted by the indicator substance (6; 8) and, based on an identification result output by the identification unit, sets a cooking program of the cooking appliance (10).Cooking device (10) according to claim 7 or 8, wherein the cooking device (10) includes an evaluation unit which determines, based on the signal (24) emitted by the indicator substance (6; 8), whether the food (2) in the cooking device (10) is fully cooked and / or makes a prediction as to when the food (2) in the cooking device (10) will be fully cooked. Method for controlling a cooking device (10), preferably according to one of claims 7 to 9, comprising the steps: - Identifying a foodstuff (2) based on signals (S1) emitted by an indicator substance (8) of the foodstuff; - Setting a cooking program (S2); - Detecting and / or predicting the end of a cooking process of the food (2) based on signals (24) emitted by the indicator substance (6) of the food (2) (S3); and - Displaying the previously determined data and / or transmitting the data to a server (S4).

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