Method for operating a cooking appliance

Abstract

A method for operating a cooking appliance for cooking, comprises: selecting of a predefined cooking algorithm based on a selected food; and heating a cavity of the cooking appliance by a heating device, wherein the cooking algorithm is configured to operate the heating device in a preheating phase (P) of the cavity and in a cooking phase, wherein the cooking phase comprises at least one main heating phase (I, II), wherein the preheating phase (P) is operated over a predefined time span and / or until a temperature of the cavity or of a tray in the cavity reaches a predefined value, wherein the pre-defined time span and / or the predefined value correspond to the selected food.

Description

[0001] Method for operating a cooking appliance

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a method for operating a cooking appliance.

[0004] BACKGROUND OF THE INVENTION

[0005] During cooking programs the temperature of the heating cavity is typically adjusted due to measurements of the temperature of the air inside the cavity and the user typically sets which type of heater will be in operation by manually choosing the cooking program, the desired work of the heater by manually adjusting them. For the purpose of reaching a temperature in the cavity which can correspond to a set operation of heating elements, said heating element or combination of elements can be operated over an estimated time. In order to further improve the control over the cooking effects by controlling the temperature of the food it would be useful having an operation algorithm therefore and even more precise information about the temperature of the food or its close vicinity at a particular moment. Different regimes of cooking would require a more precise knowledge or estimate about the temperature of the food at different moments and stages of cooking.

[0006] SUMMARY OF THE INVENTION

[0007] It is an object of the invention to improve the cooking phase and the application of heat for a particular food by the cooking appliance and to adapt the production of heat to a desired doneness of the food or to an initial condition of the food. The object is solved by the subject-matter of the independent claims.

[0008] The present invention pertains a method according to claim 1.

[0009] Preferred embodiments are subject of the dependent claims.

[0010] According to the invention the method for operating a cooking appliance for cooking, comprises a selecting of a predefined cooking algorithm based on a selected food; and a heating of a cavity of the cooking appliance by a heating device, wherein the cooking algorithm is configured to operate the heating device in a preheating phase of the cavity and in a cooking phase, wherein the cooking phase comprises at least one main heating phase, wherein the preheating phase is operated over a predefined time span and / or until a temperature of the cavity or of a tray in the cavity reaches a predefined value, wherein the predefined time span and / or the predefined value correspond to the selected food.

[0011] The cooking appliance can comprise an oven or any other appliances which have at least one heating element and a cavity. The wording "cooking" can be understood as representing a process of heating of a chosen food, which can be frozen, pre-prepared, fresh made, meat, fish, vegetables or any other kind of food. The heating device can have one or more than one heating element and which can be mounted on a top side of a cavity and inside said cavity, for example above a tray. The preheating phase (one or several) can be run over a predefined time (with food or without) and depend on a kind of food, for example whether it is fresh or frozen (for example longer operation and / or higher power than for fresh food). The cooking phase can be defined as such a phase (or several) at which the food is already placed to the cooking appliance and is actively heated and thereby cooked. It can be estimated by knowing the physical properties of the tray and the heating device when the temperature of the cavity or of a tray in the cavity reaches a predefined value during the preheating phase and / or during the cooking phase. For this purpose also a temperature sensor can be mounted inside the cavity which can also physically touch a tray or another element. The method can, for example, use different algorithms regarding the thickness and doneness of steaks and crunchiness of pizza with optimized and increased infra heater power. In some cases it becomes possible to enable the preparing of food without additional manipulating - without turning the food, for example. Further, the method can enable the reduction of smoke.

[0012] According to a further embodiment of the method the cooking an algorithm is defined for preparing a particular predefined food and wherein a plurality of cooking algorithms are saved to a memory of a controller and selected by scanning a code by a scanning device or input by a user from an interface at the cooking appliance or by a wireless communication.

[0013] For cooking the desired and selected food one or more algorithms which are predefined and / or input by a user can be selected and the food cooked automatically. Any wireless device can be used, directly or over a cloud system, to connect to the cooking appliance and its controller for selecting the desired algorithm(s). The algorithm can be a specifically designed algorithm with increased infra heater power for preparing steaks and pizza without manipulating and with smoke reduction.

[0014] According to a further embodiment of the method the temperature of the cavity and / or of the tray is measured by a temperature sensor in the cavity and / or at the tray at least once at a predetermined time and / or over a predetermined time span before and / or during the preheating phase and / or during the cooking phase.

[0015] In order to improve the cooking result it is possible to directly measure the temperature of a tray or another component in the cooking appliance and / or estimated the temperature based on heating models and other physical properties of the heating device and the cooking appliance if known, for example a temperature coefficient of a tray.

[0016] According to a further embodiment of the method a controlling of the temperature of the tray and / or of the cavity is performed based on a measured and / or estimated temperature of the cavity and / or of the tray by operating the heating device by the controller according to the cooking algorithm.

[0017] During the preheating phase and / or during the cooking programme it is possible to estimate and / or measure the temperature of a cavity and / or of a tray on which the food is placed at one particular moment or over a predetermined time span, defined by a user or predefined in the algorithm. Then the heating can be iteratively adapted.

[0018] According to a further embodiment of the method the cooking algorithm is configured to operate the heating device in the preheating phase of the cavity and in a first main heating phase and in a second main heating phase, wherein the first main heating phase and the second main heating phase have different time periods for operating a particular component of the heating device and / or different duty cycles according to predefined stages of cooking the food during the first main heating phase and the second main heating phase.

[0019] The time period can be a time span of the whole first or second main heating phase. By using different time periods or time spans, for example with different heating power, different phases of cooking can be performed.

[0020] According to a further embodiment of the method the second main heating phase is at least partly a resting phase at which the heating of the heating device is stopped.

[0021] Some types of food can require a predefined resting phase, for example a pizza in a final phase of cooking.

[0022] According to a further embodiment of the method in the preheating phase an infrared heater and an upper heater are at least partly operated at a same time.

[0023] The heating power and provided heat for cooking can be increased by using more than one heating element at a same time. According to a further embodiment of the method the first main heating phase is operated over a predefined time period of the first main heating phase and in the first main heating phase an infrared heater is operated with a first duty cycle and an upper heater is operated with a second duty cycle at different moments as the infrared heater and wherein the predefined time period of the first main heating phase and the first duty cycle and the second duty cycle depend on the selected food.

[0024] The duty cycles can be equal and operated over same or different moments.

[0025] The predefined time periods of the first and second (or a third or several others) main heating phases can be equal or differ, depending on the desired heating effects in the different heating regimes during the first and second (or further) main heating phases. In one particular embodiment the upper heater and the infrared heater can be operated such during a first main heating phase that they never work at the same time what can reduce an overall heating power.

[0026] The predefined time period can be, for example 3 min or longer( or shorter, for example 25 s). The duty-cycle of a particular heater can be between 5 % - 100 % of the predefined time period. As an example, the infrared heater and / or the upper heater can have a time of an active phase in the duty cycle of 20 % of the predefined time period or another amount. If the predefined time period is 25 s, then the active heating period of the 20 % duty cycle corresponds to 5 s.

[0027] According to a further embodiment of the method the second main heating phase is operated over a predefined time period of the second main heating phase and in the second main heating phase an infrared heater is operated with a third duty cycle and an upper heater is operated with a fourth duty cycle at least partly at same moments and wherein the predefined time period of the second main heating phase and the third duty cycle and the fourth duty cycle depend on the selected food. Both heating elements can be operated and provide heat at least once or several times in a simultaneous manner and at a same moment during the predefined time period of the second main heating phase. The heating elements can also be operated in an alternating way. The duty cycles can have active phases at least partly at same times, wherein such an operation regime can increase the heating power (the heat) provided to the food.

[0028] As an example, the infrared heater can have a time of an active phase in the duty cycle of 67 % of the predefined time period and the upper heater a time of an active phase in the duty cycle of 50 % of the predefined time period or another amount. If the predefined time period is 25 s, then the active heating period of the 20 % duty cycle corresponds to 5 s. The first and second main heating phase can be exchanged.

[0029] With the describe use of preheating phase and first and second (or more) main heating phases the cooking results can be better adjusted and the cooking accelerated.

[0030] According to a further embodiment of the method an overall heating power of the heating device during the second main heating phase is higher than during the first main heating phase.

[0031] Different phases of cooking with different power consumption and provided heat can be performed.

[0032] According to a further embodiment of the method the first main heating phase is operated over a predefined time period of the first main heating phase and in the first main heating phase an infrared heater is operated with a first duty cycle and over the whole predefined time period of the first main heating phase and an upper heater is operated with a second duty cycle at partial time intervals of the predefined time period of the first main heating phase and then operated in addition to the infrared heater and wherein the predefined time period of the first main heating phase and the first duty cycle and the second duty cycle depend on the selected food.

[0033] According to a further embodiment of the method the first main heating phase is operated over a predefined time period of the first main heating phase and in the first main heating phase an upper heater is operated with a first duty cycle and over the whole predefined time period of the first main heating phase and an infrared heater is operated with a second duty cycle at partial time intervals of the predefined time period of the first main heating phase and then operated in addition to the upper heater and wherein the predefined time period of the first main heating phase and the first duty cycle and the second duty cycle depend on the selected food.

[0034] The choice of the type of heater, which can work over the whole predefined time period of the first main heating phase, can depend on the desired cooking results and / or on the chosen algorithm and / or on the selected food.

[0035] It is also possible that both heating elements work partly at the same time, wherein one of them, for example the infrared heater, can work permanently and the other heater can be operated in addition thereto and only at partial time spans of the first main heating phase. A similar operation is possible for the second or further main heating phases. Also an afterheating phase with particular predefined regimes is possible.

[0036] The preheating can be done over a predefined time or until a temperature measured by a sensor is reached. The shape of the heaters can be such that the region below the heaters can be optimally and quickly heated and the maximum possible area under the heater(s) can be heated.

[0037] The heaters and / or other components for cooking can reach 200 °C to 400°C or another temperature. Further, the preheating phase can consider by the corresponding algorithm that the temperature of the components, for example of the tray, can vary in a different way depending on the food, for example if a steak is cooked the temperature gradients in the tray can differ from a case where fish is on the tray or from the size of the food, wherein said temperature gradients can be considered by the preheating (and / or main cooking phases) and the provided temperature accordingly increased or lowered in order to reach a predefined temperature span (of the tray or another component) for cooking.

[0038] According to a further embodiment of the method a smoke reduction step during and / or after a cooking phase is performed, wherein the smoke reduction step comprises an alternating operation of an oven fan and of a cooling fan of the cooking appliance.

[0039] By operating the oven fan, or another fan in a cooking appliance, and the cooling fan in an alternating manner, a pressure in the cavity can be increased and the smoke blown out from the cavity, for example before opening a door of the cooking appliance. During the preheating phases and / or during the main cooking phases the door is closed.

[0040] The smoke reduction step can be performed during a predefined time span before or at the end of the cooking process, for example in the last 2 min of the cooking process. For example a 15 s period can be applied, first the oven fan can work for 5 s (only the oven fan) and the cooling fan can be off, afterwards the cooling fan can work for 10 s and the oven fan (heating fan) can be off. Said alternating operation can be performed (repeated) until the end of the cooking process.

[0041] Further, the speed of both fans can be constant or variable.

[0042] The heating device can be a known heating component mounted on top or bottom of the cavity and / or a heating device for heating air which is circulated by a fan. The controller is part of the electronics of the cooking appliance (oven) and can be connected to a humanmachine interface, a communication unit in order to get connected to wireless devices or to a data platform (cloud, internet, remote computers, mobile phones and similar). Generally, it has to be mentioned that a temperature sensor can enable measuring the temperature of the tray using the physical contact in combination with suitable algorithms for cooking (different) food which can be run by the controller and based on the temperature measurements of the tray, what can help estimating the current temperature of the food. The cooking algorithm can be chosen by a user and / or it is possible that the user can simply scan the food packaging (code) by a scanner and automatically set cooking parameters and / or the algorithm for controlling the heating device(s) due to the predefined program (algorithm) and initially and / or iteratively controlled tray temperature. The temperature sensor can also be applied to household appliances with a heating cavity and general (several) kinds of ovens.

[0043] Further, also other types of heaters can be applied as grill (infra) and upper heaters or in addition to them to carry out the invented method. There can be implemented tubular heaters for both types (grill and upper heater) and / or as quartz heaters or microwave heaters or microwave energy sources or a combination of all at predefined duty cycles.

[0044] According to a further embodiment the cooking appliance further comprises a scanning device for scanning a code for a cooking programme.

[0045] The scanning device can be mounted inside the housing, wherein the housing can have an opening at the front or another side of the housing through which a code can be scanned. The code can be a QR code or any other type of code which can be optically identified. Also other optic code or image detection devices can be applied to recognize the food to be cooked by an automatically selectable algorithm. The controller can be connected to the scanning device and configured to recognize the scanned code and / or food and to select at least one of the predefined algorithms for automatic cooking.

[0046] According to a further embodiment of the oven the tray is a tray for grilling or a pizza stone or a baking tray. The main heating phases can be adapted in time and / or heating power and interchanged if required by a particular algorithm. Also different operations can be applied as needed, for example resting, heating with only one heating element or with more than one and their times of operation, for example duty cycles, can partly or fully overlap or not overlap. Also combinations of the operation regimes are possible.

[0047] Instead of the tray also a net or another holding device can be used for holding or providing food on it.

[0048] The above mentioned method can provide a very fast method of preparing and / or cooking of food when compared to known appliances. For example, a pizza can be finished within 3 minutes (fresh or even frozen) from putting it into the cavity when the preheating phase is over.

[0049] The tray can be placed at a predefined level in the cavity, which can depend on the type of food or the chosen algorithm and the way of cooking.

[0050] Several different types of trays can be used which can contact the temperature sensor and which are suitable that its temperature can be measured and adapted by the heating device within the running algorithm.

[0051] The cooking process can be performed by operating at least one component of the heating device over a predefined time based on a desired temperature at the tray or of the tray due to the predefined process, wherein the desired temperature can be estimated from the temperature measurement with the temperature sensor and from knowing physical properties of the tray.

[0052] The controller can automatically set the needed cooking parameters depending on the scanned food. The user can put the food in the cooking appliance and confirm the start of the cooking process, wherein for special types of food, for example steaks and pizza, also special algorithms can be provided or predefined.

[0053] The method can further comprise steps of placing a tray or another device for holding food into the cavity when required by the controller, wherein for the command for putting the tray and / or the food into the cavity and at a particular level (for the tray) the controller can provide a signal over an interface, a display, a loudspeaker or over a wireless electronic device. Typically, the preheating phase can be configured to heat the components in the cavity, in particular the tray and after the preheating phase is finished the food can be placed inside the cavity (on the tray). When the food is cooked according to the selected algorithm another signal or command for taking the food out of the cavity can be given over the interface, loudspeaker, display or mobile device.

[0054] The cooking program and corresponding algorithm can be chosen over a display (interface) at the cooking appliance. For the case that the particular program includes a preheating phase this information can be written on the display. Further, it can be recommended turning on the hood to the user over the display. The preferred or mandatory level for the tray for the corresponding food and program can be written at the display, for example level four (counted from the bottom or top of the cavity) for fish, vegetables, steaks. For the pizza, as another example, it can be written that the tray should be placed upside down on level four (or different) for preheating. After the tray is placed the program can be started automatically or by confirmation by the user or after counting of a predefined time (can be shown on display or another device). After the preheating, the display may inform the user that the temperature is reached and that the food should be placed on the tray.

[0055] Further, after the cooking program is finished and the signal therefore given (acoustic and / or at the display or similar) the user can be asked whether to continue with the same program for another food or with a different program for different food or to switch the oven off. For the case of continuing the already heated tray can be considered and the next preheating phase accordingly shortened. Then the user can be again informed for placing the food on the tray according to the particularly chosen new or same program, maybe the tray can be kept on the same level or the level changed what belongs to the chosen program. All commands or info can be also communicated over wireless devices.

[0056] The upper heater can have, for example, a power of 1100 W and the infra heater can have a power of 2200 W or different.

[0057] A combination of the method steps is possible.

[0058] BRIEF DESCIRPTION OF THE DRAWINGS

[0059] The invention will be explained in greater detail with reference to exemplary embodiments depicted in the drawings as appended.

[0060] The accompanying drawings are included to provide a further understanding of the present invention and are incorporated in and constitute a part of this specification. The drawings illustrate a comparative embodiment and embodiments of the present invention and together with the description serve to explain the principles of the invention. Other embodiments of the present invention and many of the intended advantages of the present invention will be readily appreciated as they become better understood by reference to the following detailed description. The elements of the drawings are not necessarily to scale relative to each other. Like reference numerals designate corresponding similar parts.

[0061] Fig. 1 shows a preheating and a cooking phase from a method according to an embodiment of the invention.

[0062] Fig. 2 shows a first main heating phase in the cooking phase from Fig. 1. Fig. 3 shows a preheating and a cooking phase from a method according to another embodiment of the invention.

[0063] Fig. 4 shows a first main heating phase in the cooking phase from Fig. 3.

[0064] DETAILED DESCRIPTION OF THE INVENTION

[0065] Although specific embodiments have been illustrated and described herein, it will be appreciated by those of ordinary skill in the art that a variety of alternate and / or equivalent implementations may be substituted for the specific embodiments shown and described without departing from the scope of the present invention. Generally, this application is intended to cover any adaptations or variations of the specific embodiments discussed herein.

[0066] Fig. 1 shows a preheating and a cooking phase from a method according to an embodiment of the invention.

[0067] In Fig. 1 the preheating phase P spans over a predefined time span, afterwards a first main heating phase I follows and afterwards a second main heating phase II follows.

[0068] The first main heating phase I is operated over a predefined time period of the first main heating phase I and in the first main heating phase I an infrared heater is operated with a first duty cycle and an upper heater is operated with a second duty cycle at different moments as the infrared heater and wherein the predefined time period of the first main heating phase I and the first duty cycle and the second duty cycle depend on the selected food.

[0069] The embodiment of Fig. 1 can, for example, belong to a steak algorithm designed for optimal steak preparation with minimal or no manipulation during the grilling. A preparation time (predefined time) can be based on the selected steak, its thickness, and desirable doneness. Thicker and more prepared steaks can have a longer preparation time. Each program (algorithm) can consists of at least 3 phases; preheating phase P, first main heating phase I and second main heating phase II and in some cases also of a third phase - for example resting. The first and second main heating phases can have different time periods and different duty-cycles. For how long each phase work depends on thickness and desired doneness. Further, the step of preheating P of the equipment can be used to specifically determine and provide a pre-selected temperature, which is detected through purposefully developed mechanism (estimation) or sensor(s). When the preheating P is running both heaters can work simultaneously. This results in fastest possible preheating time of the equipment and the area of being heated can be maximized. Said preheating concept can be also used for other embodiments of the method.

[0070] After the first main heating phase I is done, the second main heating phase II starts at which the heaters work in specific time periods and duty-cycles, different from the algorithm from the first main heating phase I. Both heaters work for short period of time at the same time, otherwise they are interchanging. In this phase also a smoke reduction process can work. Said algorithm(s) are designed such that first to start to work the infra heater, then both heaters work simultaneously for short period of time and then the upper starts to work. This is a more aggressive algorithm which results in browning of the meat surface, in the meat surface caramelization. In some cases it can be useful to apply a third main heating phase (not shown) in which the meat is resting for some time. This phase is included in preparation of the steaks that are very thick (larger than 4 cm) and if the user wants to have them prepared to higher core temperature (above 65°C).

[0071] Further, in such a specifically designed algorithm also the step for reducing smoke in the final stage of the steak preparation can be done. In this phase, oven fan and cooling fan are working interchangeable. Because of interchangeable fan operation specific condition occur in the oven cavity which results in better smoke reduction from the oven cavity via the ventilation system. It is beneficial because when the user opens the door after the program, less smoke is left inside the cavity. This results in better user experience.

[0072] Fig. 2 shows a first main heating phase in the cooking phase from Fig. 1.

[0073] From Fig. 2 it can be estimated that during the first main heating phase I an infrared heater is operated with a first duty cycle and an upper heater is operated with a second duty cycle at different moments as the infrared heater (lower or higher pulses are switched on at different moments). The duty cycles can be of equal length or period or differ from each other.

[0074] After the predefined temperature from preheating is reached the program starts to operate according to the first phase algorithm which enables thermal preparation of the steak. This corresponds to the first main heating phase I and in this phase the heaters work according to specific time period and duty-cycle, where both heaters never work at the same time. First, the infra heater can start to operate, afterwards both are off for a predefined time, then the upper heater starts to work and then both are off for a predefined time.

[0075] This algorithm is less aggressive, gentler, it allows even and controlled thermal preparation of the steak.

[0076] Fig. 3 shows a preheating and a cooking phase from a method according to another embodiment of the invention.

[0077] The first main heating phase I is operated over a predefined time period of the first main heating phase I and in the first main heating phase I an infrared heater is operated with a first duty cycle, for example over 100 % of the predefined period, and an upper heater is operated with a second duty cycle at least partly at same moments, for example over 25 % of the predefined time period, as the infrared heater and wherein the predefined time period of the first main heating phase I and the first duty cycle and the second duty cycle depend on the selected food. The second main heating phase II is at least partly a resting phase at which the heating of the heating device is stopped. In second phase II the heaters are turned off and the food, for example pizza, is resting and the bottom side of the pizza is done. In this phase browning and crunchiness of the bottom side can occur. The predefined time period of the first and second main heating phase can depend on the type of food (for example pizza or steak), for example whether they are frozen or fresh, thin or thick.

[0078] The embodiment of the method according to Fig. 3 can be, for example, designed for pizza preparation which can be compared to the pizza prepared in a bread oven.

[0079] By the mentioned embodiment a look of the food can be influenced and its baking time, can be extremely reduced compared to build-in ovens, range cookers and free stands. A pizza prepared with this algorithm have a crunchy crust, can be juicy and have large holes in the crust. It is also possible to prepare frozen pre-prepared pizza in really short periods of time and a preparation time can depend on desired crunchiness.

[0080] Such a method for pizza preparation generally includes the preheating of the equipment to specifically determined and reach a pre-selected temperature. During the first main heating phase I the pizza is thermally treated from above and from below by the preheated tray. During this phase interior holes in the crust of the pizza can be formed.

[0081] When the preheating P is running both upper heaters can work simultaneously. This results in a fastest possible preheating time of the equipment. The preheating time can depend on a desirable crunchiness of the crust. A crunchier pizza has a longer preheating phase, wherein a longer preheating phase reflects in higher equipment temperature.

[0082] Fig. 4 shows a first main heating phase in the cooking phase from Fig. 3.

[0083] After the temperature from the preheating is reached a program starts to work on a first main heating phase I algorithm which enables pizza preparation such that the upper side of pizza is done. In this phase browning of the crust on the upper side occur and big holes are formed.

[0084] Since the values of the shown sum of the power P for all operated heaters does not reach zero during the duty cycle it can be recognized that always at least one heater operates

[0085] (heats). A similar information about the operation can be received form Figures 1 - 3 where it can be recognized that all heaters are off if the sum of power P reaches zero.

[0086] In the foregoing detailed description, various features are grouped together in one or more examples or examples with the purpose of streamlining the disclosure. It is to be understood that the above description is intended to be illustrative, and not restrictive. It is intended to cover all alternatives, modifications and equivalents.

Claims

CLAIMS1. Method for operating a cooking appliance for cooking, comprising the following steps: selecting of a predefined cooking algorithm based on a selected food; and heating a cavity of the cooking appliance by a heating device, wherein the cooking algorithm is configured to operate the heating device in a preheating phase (P) of the cavity and in a cooking phase, wherein the cooking phase comprises at least one main heating phase (I, II), wherein the preheating phase (P) is operated over a predefined time span and / or until a temperature of the cavity or of a tray in the cavity reaches a predefined value, wherein the predefined time span and / or the predefined value correspond to the selected food.

2. Method according to claim 1, wherein the cooking algorithm is defined for preparing a particular predefined food and wherein a plurality of cooking algorithms are saved to a memory of a controller and selected by scanning a code by a scanning device or input by a user from an interface at the cooking appliance or by a wireless communication.

3. Method according to claim 1 or 2, wherein the temperature of the cavity and / or of the tray is measured by a temperature sensor in the cavity and / or at the tray at least once at a predetermined time and / or over a predetermined time span before and / or during the preheating phase (P) and / or during the cooking phase (I, II).

4. Method according to any of claims 1 to 3, wherein a controlling of the temperature of the tray and / or of the cavity is performed based on a measured and / or estimated temperature of the cavity and / or of the tray by operating the heating device by the controller according to the cooking algorithm.

5. Method according to any of claims 1 to 4, wherein the cooking algorithm is configured to operate the heating device in the preheating phase (P) of the cavity and ina first main heating phase (I) and in a second main heating phase (II), wherein the first main heating phase (I) and the second main heating phase (II) have different time periods for operating a particular component of the heating device and / or different duty cycles according to predefined stages of cooking the food during the first main heating phase (I) and the second main heating phase (II). Method according to claim 5, wherein the second main heating phase (II) is at least partly a resting phase at which the heating of the heating device is stopped. Method according to any of claims 1 to 6, wherein in the preheating phase (P) an infrared heater and an upper heater are at least partly operated at a same time. Method according to any of claims 5 to 7, wherein the first main heating phase (I) is operated over a predefined time period of the first main heating phase (I) and in the first main heating phase (I) an infrared heater is operated with a first duty cycle and an upper heater is operated with a second duty cycle at different moments as the infrared heater and wherein the predefined time period of the first main heating phase (I) and the first duty cycle and the second duty cycle depend on the selected food. Method according to any of claims 5 to 8, wherein the second main heating phase (II) is operated over a predefined time period of the second main heating phase (II) and in the second main heating phase (II) an infrared heater is operated with a third duty cycle and an upper heater is operated with a fourth duty cycle at least partly at same moments and wherein the predefined time period of the second main heating phase (II) and the third duty cycle and the fourth duty cycle depend on the selected food. Method according to claim 9, wherein an overall heating power of the heating device during the second main heating phase (II) is higher than during the first mainheating phase (I). Method according to any of claims 5 to 7, wherein the first main heating phase (I) is operated over a predefined time period of the first main heating phase (I) and in the first main heating phase (I) an infrared heater is operated with a first duty cycle and over the whole predefined time period of the first main heating phase (I) and an upper heater is operated with a second duty cycle at partial time intervals of the predefined time period of the first main heating phase (I) and then operated in addition to the infrared heater and wherein the predefined time period of the first main heating phase (I) and the first duty cycle and the second duty cycle depend on the selected food. Method according to any of claims 5 to 7, wherein the first main heating phase (I) is operated over a predefined time period of the first main heating phase (I) and in the first main heating phase (I) an upper heater is operated with a first duty cycle and over the whole predefined time period of the first main heating phase (I) and an infrared heater is operated with a second duty cycle at partial time intervals of the predefined time period of the first main heating phase (I) and then operated in addition to the upper heater and wherein the predefined time period of the first main heating phase (I) and the first duty cycle and the second duty cycle depend on the selected food. Method according to any of claims 1 to 12, wherein a smoke reduction step during and / or after a cooking phase is performed, wherein the smoke reduction step comprises an alternating operation of a oven fan and of a cooling fan of the cooking appliance.

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