Method for operating a cooking device, and cooking device

Abstract

The invention relates to a method for operating a cooking device (1) with a cooking chamber (2), in which, during an operation of an electric motor (14) of a vapor fan (12), at least one operating variable (U_i, I_i, D_s) of the electric motor (14) is tracked and, on the basis of the at least one tracked operating variable (U_i, I_i, D_s), at least one conclusion is drawn about a heat treatment process of a cooking product (G) located in the cooking chamber (2). The invention also relates to a cooking device (1) which is designed to carry out the method.

Description

[0001] Operating a cooking appliance as well as a cooking appliance

[0002] The invention relates to a method for operating a cooking appliance with a cooking chamber, in which at least one operating parameter of the electric motor of a steam fan is monitored during operation. The invention also relates to a cooking appliance configured to carry out the method.

[0003] Cooking appliances are known in which at least one vapor fan with a speed-controlled electric motor is used as a drive to extract exhaust air from the cooking chamber.

[0004] The object of the present invention is to overcome at least some of the disadvantages of the prior art and, in particular, to provide an improved way of detecting and / or interpreting steam emitted by food being cooked.

[0005] This problem is solved according to the features of the independent claims. Preferred embodiments can be found in particular in the dependent claims.

[0006] The problem is solved by a method for operating a cooking appliance with a cooking chamber, in which, when an electric motor of a steam fan of the cooking appliance is operated, at least one operating parameter of the electric motor is monitored and, depending on the at least one monitored operating parameter, at least one conclusion is drawn about a heat treatment process for food located in the cooking chamber.

[0007] This method offers the advantage of being simple and cost-effective to implement. It is based, among other things, on the understanding that vapor (e.g., including steam, fumes, smoke, etc.) in the cooking chamber, and especially its density, can be a characteristic parameter of a heat treatment process. Density, in turn, influences the power consumption of the fume extractor fan that draws the air or exhaust from the cooking chamber. Thus, a higher density can lead to the fume extractor fan requiring, or even needing to require, higher electrical power to maintain a predetermined speed. Alternatively, for example, the motor speed of the fume extractor fan can decrease at a constant power output if the density of the extracted atmosphere or vapor increases.Consequently, the recorded electrical quantity or rotational speed can represent a measure of the density of the steam extracted from the cooking chamber, which depends on the steam content, thus allowing at least one inference about the heat treatment process. An inference about the heat treatment process can, for example, include inferences about the type and / or progress of the heat treatment process and / or about the type and / or condition of the food being cooked.

[0008] The cooking appliance can be an oven with or without additional functions (e.g., microwave and / or steam functions). The oven can be a standalone oven or an oven with an integrated cooktop ("range"). The cooking appliance is, in particular, a household appliance.

[0009] A fume extractor can be understood to be, in particular, a fan or ventilator that, when in operation, can draw exhaust air from the cooking chamber, especially into the area surrounding the cooking appliance. The fume extractor can either draw in or expel the exhaust air. A further development is that the fume extractor is connected to a ventilation duct (hereinafter referred to as a "fume duct" without limitation), which opens into the cooking chamber on one side and leads to the outside on the other. The fume extractor can be located at an opening of the fume duct or within the fume duct itself. Generally, one or more fume extractors can be present.

[0010] The airflow generated by the steam fan can also be used to cool components of the cooking appliance. For this purpose, the steam fan is designed to draw in ambient air and supply it to the steam duct. Using the electric motor of the steam fan to carry out the method according to the invention is particularly advantageous because the steam fan is switched on regularly during operation of the cooking appliance, regardless of the heating mode used.

[0011] An operating size of the electric motor can, in particular, refer to a physical…

[0012] An operating parameter can be understood as a quantity that characterizes the operation of the electric motor. An operating parameter can therefore be, for example, a control, regulation, and / or output parameter.

[0013] The monitoring of an operational parameter can include the fact that the operational parameter is measured or can be derived or calculated from at least one measured physical quantity, which can also be referred to as a "monitored" operational parameter. The monitoring of an operational parameter can also include that this operational parameter is predefined and can be retrieved in order to draw at least one conclusion. The at least one monitored operational parameter can be a quantity mathematically linked from at least one measured operational parameter and at least one predefined quantity.

[0014] Tracking company size in a training course can involve determining and storing one or more sequentially defined values ​​of the company size for evaluation. This corresponds to recording a trend or curve.

[0015] The heat treatment process is, in particular, a process in which food, especially food to be cooked, is exposed to heat energy in the cooking chamber. The heat treatment process can include, for example, baking, roasting, braising, grilling, thickening, thawing, steaming, etc., but may also include a preheating phase, a post-ventilation phase, etc. Alternatively, the preheating and / or post-ventilation phases may not be considered part of the heat treatment process, but only the phase during which the food is in the cooking chamber.

[0016] "Haze" refers to air, specifically hot air, possibly containing additional substances. For example, haze can include air enriched with water ("steam") as well as air or steam enriched with fats ("fumes"). Other substances can include, for example, VOCs (volatile organic compounds) and / or volatile and / or particulate combustion products. These combustion products can be generated, in particular, during abnormal operation, such as when food starts to burn. The state of the food can be, for example, cooked or abnormal, such as being scorched or burning, possibly with the formation of a fire.

[0017] This configuration includes at least one operating parameter comprising at least one electrical parameter applied to the electric motor. This electrical parameter can be at least one measured parameter (e.g., current and / or voltage), a parameter derived from at least one measured parameter (e.g., calculated or converted, such as electrical power), and / or a predetermined parameter (e.g., a voltage applied with high accuracy that is not measured or does not need to be measured). This configuration is particularly advantageous when the motor speed is kept constant.

[0018] In this configuration, the electrical quantity is the electrical power delivered to the electric motor. Advantageously, the electrical power is usually precisely known and often already monitored, for example, for speed control if the electric motor is a speed-controlled motor. The electrical power can be calculated, for instance, by multiplying a measured motor current or current draw by a measured or specified drive voltage.

[0019] Alternatively or additionally, electrical energy can be used as the electrical quantity, for example by determining the electrical power and averaging it over a specified period, e.g. from a certain starting time or according to the type of running time window.

[0020] One embodiment of the system includes at least one operating parameter, specifically the motor speed. The motor speed can be measured directly (e.g., by a speed sensor) or derived from the electric motor's electrical parameters. This embodiment is particularly advantageous when the electrical power applied to the electric motor needs to be kept constant. In a further development, the at least one operating parameter can be specified as a substitute parameter that represents a measure of the respective electrical parameter but, for example, does not have its physical units. Thus, in a speed-controlled electric motor, at least one electrical parameter can be a control parameter of a control system regulating the electric motor. This control parameter can, in particular, be a manipulated variable, such as a PI or PID manipulated variable, and, for example, represent a measure of the applied electrical power.

[0021] It is a configuration whereby at least one conclusion about a heat treatment process is drawn from a (curve) of at least one monitored, especially measured, operating parameter. This is advantageous for a particularly reliable inference about the heat treatment process. For example, the heat treatment process can be characterized or identified based on a number of extrema, the temporal position of at least one extremum, slopes, accelerations, plateaus, etc., in the curve. In principle, all possible parameters that can be meaningfully evaluated using curve analysis can be used to draw a conclusion about the heat treatment process. A further development is that the curve represents the course of a deviation of the monitored operating parameter from a reference or target value, e.g.,not the course of the electrical power or the motor speed, but the course of a deviation of the actual electrical power or the actual motor speed from a target, standard or normal value, e.g. for vaporless air, possibly additionally under normal temperature and / or normal air pressure.

[0022] It is a further development that reference curves exist for different heat treatment processes, a correspondence of an actual curve profile with the reference curves is determined (e.g. using the method of least squares), and if a sufficiently high and / or highest correspondence with one of the reference curves is recognized, a conclusion about the heat treatment process is drawn based on this reference curve.

[0023] One embodiment involves monitoring at least one electrical parameter (as the at least one operating parameter) as a function of the motor speed of the fume hood. This enables even greater reliability of the inference. This embodiment includes, in particular, making the inference dependent on a current target speed if the electric motor of the fume hood is speed-variable. A further development is the provision of different reference values, especially different reference curves, for different speeds or speed ranges.

[0024] One embodiment involves monitoring the motor speed (as at least one operating parameter) in relation to at least one electrical parameter. This also enables even greater reliability of the inference. This embodiment includes, in particular, making the inference dependent on the at least one electrical parameter if the exhaust fan's electric motor is adjustable to multiple power levels. A further development is the provision of different reference values, especially different reference curves, for different power levels.

[0025] It is a configuration such that at least one inference regarding the heat treatment process includes an inference regarding the presence of at least one specific heat treatment phase, i.e., a phase within a heat treatment process. Such a phase could, for example, be a phase in which the food is thoroughly cooked or boiled and therefore releases a large amount of steam or vapor. A heat treatment phase could, for example, be a phase of a multi-phase heat treatment process in which the phases differ by the release of noticeably different amounts of vapor.

[0026] It is a configuration such that at least one inference regarding the heat treatment process includes an inference regarding a transition to at least one specific heat treatment phase, e.g., between two consecutive heat treatment phases with significantly different steam generation. For example, when baking potato wedges, a phase in which a lot of steam escapes from the food can be distinguished from a subsequent browning phase in which far less steam escapes.

[0027] One design feature is that at least one inference includes the detection of scorching or burning. This allows the method to be advantageously used for hazard detection. This can be detected, for example, by observing that after a period of high steam production, the steam production decreases noticeably or even ceases almost completely, only to then increase again. A further advantage is that it allows the detection of scorching or burning processes outside the cooking chamber, the smoke from which can enter the cooking chamber. Such burning processes can include, for example, the charring or burning of appliance components (electronic components, cable sheathing, etc.) and / or, in the case of built-in appliances, the surrounding cabinetry.

[0028] One embodiment involves the at least one inference being trained using artificial intelligence. This advantageously enables a particularly differentiated inference regarding the heat treatment process. This can be implemented by using an algorithm trained using artificial intelligence, especially based on experiments, to draw the at least one inference.

[0029] One embodiment involves drawing at least one conclusion about the heat treatment process based on the rotational speed, particularly the target speed, of the fume hood. This advantageously enables even greater reliability of the inference. This embodiment includes, in particular, making the inference dependent on the current target speed of the fume hood if the electric motor of the exhaust fan is speed-variable. A further development is the provision of different reference values, particularly different reference curves, for different rotational speeds or speed ranges.

[0030] One embodiment involves measuring the cooking chamber temperature and drawing at least one conclusion about the heat treatment process based on this measured temperature. This advantageously allows for consideration of the fact that the air density in the cooking chamber can decrease significantly with increasing temperature. Another embodiment provides different reference values, particularly different reference curves, for different cooking chamber temperatures. Furthermore, at least one conclusion about the heat treatment process is drawn based on the operation of a convection fan. This advantageously allows for consideration of the fact that the volume flow through the steam fan can be influenced by the air circulated in the cooking chamber by the convection fan. The convection fan is only used in certain heating or operating modes, e.g.,in a hot air operating mode, but not in other operating modes such as top / bottom heat or grill mode. Therefore, using the operation of the steam fan to draw conclusions about the heat treatment process has the advantage over using the convection fan that the steam fan operates more frequently and under far more operating conditions than the convection fan. Possible parameters of the convection fan that can be considered include its operating state (on / off), possibly also its speed, e.g., the target speed or actual speed, and / or at least one electrical quantity associated with the electric motor of the convection fan. It is a further development that different reference values, in particular different reference curves, exist for different parameters of the operation of a convection fan, e.g., whether the convection fan is on or off, and possibly...The target speed of the switched-on recirculating fan, if this is optionally adjustable.

[0031] One embodiment allows for at least one additional inference regarding the heat treatment process to be drawn based on the position of a fume flap. This advantageously takes into account that the volume flow and flow resistance through the fume (extraction) duct can be influenced by the position of the fume flap. The position of the fume flap is, in particular, motor-driven and adjustable. It can be specified, for example, as a rotation angle or pivot angle. The fume flap can be located at an opening of the fume duct or within the fume duct itself. A further development is that in one position of the fume flap, the fume duct is impermeable to flow. Another further development is that different reference values, in particular different reference curves, are available for different positions of the fume flap.

[0032] One configuration allows for the additional inference of at least one heat treatment process to be drawn based on the ambient (air) temperature prevailing in the vicinity of the cooking appliance. This offers the advantage of more reliable inferences about at least one heat treatment process. In particular, at least one tracked operating parameter can be normalized or corrected with respect to the ambient temperature. The ambient temperature can be measured, for example, by a temperature sensor within the cooking appliance, by an external temperature sensor and transmitted electronically, or obtained from weather forecasts.

[0033] One design feature allows for at least one conclusion to be drawn regarding the at least one heat treatment process, additionally based on the ambient air pressure of the cooking appliance. This offers the advantage of more reliable conclusions regarding at least one heat treatment process. In particular, at least one monitored operating parameter can be normalized or corrected with respect to the ambient air pressure. This takes into account the effect that the density of the extracted vapor, or of the extracted atmosphere containing the rising vapor, also depends on the ambient air pressure. The ambient air pressure can be measured, for example, by a pressure sensor in the cooking appliance, by an external pressure sensor and transmitted electronically, or obtained from weather forecasts.

[0034] The problem can also be solved by a cooking appliance designed to at least partially perform the process described above. The cooking appliance can be designed analogously to the process, and vice versa, and offers the same advantages.

[0035] One design feature of a cooking appliance is a cooking chamber to which at least one vapor fan driven by an electric motor is assigned to generate a forced extraction flow through the exhaust duct or vapor channel.

[0036] It is a further development that the cooking appliance has a control unit configured to control the electric motor of the extractor fan. It is a further development that the control unit is also configured to control other functions of the extractor hood, e.g., a display, lighting, etc., if present, or to receive and, if applicable, process data from at least one measuring device or user interface. The cooking appliance may have a data processing unit configured, in particular programmed, so that the procedure can run on it. It is a further development that the control unit corresponds to the data processing unit on which the procedure can run.

[0037] This configuration involves monitoring at least one electrical parameter using the motor electronics of the electric motor in the extractor fan. This is advantageously simple and can be implemented without additional components, since motor controllers or control electronics already monitor at least one electrical parameter associated with the electric motor, which can now also be used for the present method. For example, motor controllers often monitor motor currents and, if applicable, coil voltages, using them as inputs for a control algorithm. In the case of a controlled electric motor, the motor electronics can serve as its control electronics. Alternatively, at least one dedicated monitoring device, such as a voltmeter and / or a dedicated ammeter, can be used for monitoring.

[0038] One design feature is that the electric motor of the extractor fan is a speed-controlled, specifically variable-speed, electric motor. This allows for particularly precise adherence to a target speed. A further advantage is the ability to adjust the speed to user preferences or the amount of fumes. For example, the speed can be reduced when the amount of fumes is low to minimize fan noise.

[0039] One design feature is that the electric motor of the extractor fan is a brushless DC motor (BLDC motor). A BLDC motor offers several advantages, such as its speed control via motor electronics. This allows for precise speed adjustment and more efficient operation of the extractor fan. Another advantage is the efficient power transmission to the motor. This results in more consistent and therefore more powerful operation. Furthermore, no friction is generated by brushes.

[0040] This results in less heat generation and a longer lifespan for the motor. It is a further requirement that the cooking appliance has at least one communication device capable of exchanging data with at least one external entity, such as a user device and / or a network computer like a cloud server or a dedicated network server. This at least one communication device can, for example, include a wired communication device such as an Ethernet module and / or a wireless communication device such as a Bluetooth and / or WLAN module.

[0041] This configuration involves the cooking appliance being set up to transmit at least one monitored electrical parameter to a communicatively linked external instance (a user device such as a smartphone or tablet PC, or a cloud server, etc.). This external instance is then configured to draw at least one conclusion about the at least one heat treatment process based on the transmitted electrical parameter. The evaluation of the electrical parameter and the drawing of the at least one conclusion are thus performed in the external instance. This corresponds to the cooking appliance acting as a measuring device for the electrical parameter, while the "intelligence" for drawing the at least one conclusion resides in the external instance. The at least one conclusion can then be transmitted back to the cooking appliance.

[0042] It is a configuration in which the cooking appliance is set up to trigger at least one action based on at least one inference. This makes the method advantageously usable for improving the functionality of the cooking appliance as well.

[0043] It is a further development requirement that at least one action includes the output of a message to a user, e.g., a visual signal, an acoustic signal and / or a text or voice message such as "Cooking phase complete", "Attention: Food is burning", etc.

[0044] It is a further education requirement that at least one action involves at least one change or...

[0045] Adjusting at least one operating parameter of the cooking appliance includes, for example, adjusting the heating power in at least one of the heating elements. This allows the heating power to be reduced to save energy if the process indicates that sufficient water has evaporated. Alternatively, the heating elements can be switched off if burning is detected.

[0046] 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.

[0047] Fig. 1 shows a simplified sketch of a household cooking appliance in the form of an oven 1, shown in a sectional side view. The oven 1 has a cooking chamber 2, the front loading opening of which can be closed by a cooking chamber door 3. The cooking chamber 2 can be heated by individually supplying current to electric resistance heating elements 4, 5, 5A, 6. The resistance heating elements 4, 5, 5A, 6 include, for example, a bottom heating element 4, a top heating element 5, optionally a grill heating element 5A, and a ring heating element 6. The ring heating element 6 is located near a convection fan 7, for example, surrounding it. The ring heating element 6 and the convection fan 7 can be arranged behind a baffle (not shown). The resistance heating elements 4, 5, 5A, 6 are controlled by a control unit 8.For this purpose, the control unit 8 is linked to a temperature sensor 9, which can sense the temperature in the cooking chamber 2 and regulate it to a target temperature – which may vary over time during a heat treatment process. The target temperature can be set by a user directly via a user interface 10 linked to the control unit 8, or by selecting an automatic program, possibly also via a user device (not shown) running a suitable application program or "app".

[0048] The control unit 8 is further configured to control a fan ("vapor fan" 12) located in a fume extraction duct ("vapor duct" 13) that opens into the cooking chamber 2 on one side and into the surrounding environment on the other. The speed-controlled vapor fan 12 extracts exhaust air, e.g., hot air, steam, fumes, etc., from the cooking chamber 2. By setting a target speed D_s of the vapor fan 12, the flow volume through the vapor duct 13, and thus the ventilation of the cooking chamber 2, can be adjusted. The vapor fan 12 typically has several blades driven by an electric motor 14. The electric motor 14 is a brushless, variable-speed DC motor that can be set, and in particular regulated, to a specific target speed D_s by means of motor electronics 15. The target rotational speed D_s is specified, for example, by the control unit 8, either stepped or continuously variable.

[0049] The control unit 8 can also be configured to control an optional flap ("vapor flap" 11). The vapor flap 11 is motor-driven and rotatable or pivotable, thereby allowing the flow cross-section of the vapor channel 13 to be varied.

[0050] It is assumed here that the motor electronics 15 not only regulate the electric motor 14 to a specific target speed D_s, but also determine the actual voltage U_i applied to the electric motor 14 and the current l_i in the electric motor 14, in particular at a predefined measurement rate. The motor electronics 15 thus serves as a monitoring device, at least for the applied motor current l_i, and in particular for both electrical quantities. Alternatively or additionally, at least one dedicated measuring device can be used as a monitoring device.

[0051] In one variant, the applied actual voltage U_i can be specified with sufficient accuracy and therefore does not need to be measured. In this variant, determining l_i and, if applicable, U_i is only performed when the vapor fan 7 is switched on. The determined values ​​of l_i and, if applicable, U_i are forwarded to the cooking appliance control 8, where they are stored, for example, as a time series or time series, e.g., in a data memory of the cooking appliance control 4.

[0052] It is now assumed that food G is to be prepared in cooking chamber 2. For this purpose, at least one of the resistance heating elements 4, 5, 5A, 6 is switched on when the heat treatment process starts, unless it has already been switched on for preheating. The values ​​of l_i and, if applicable, U_i determined at the vapor fan 12 are then transmitted to the cooking appliance control unit 4. The cooking appliance control unit 4 evaluates the values ​​of l_i and U_i, in particular the electrical power curve P_i = (l_i • U_i). Thus, for example, a specific cooking stage of the food G can be detected by a change in the applied power P_i and / or the deviation (P_i - P_n) from a known standard power P_n without steam formation.For example, the onset of steam formation can be detected by a noticeable increase in the electrical power P_i applied to the vapor fan 12, or conversely, the cessation of steam formation by a noticeable decrease in the electrical power P_i applied to the vapor fan 12. This is due to the fact that the vapor fan 12 requires more electrical power to maintain its target rotational speed D_s when steam formation is high than when steam formation is low or absent. The at least one inference regarding the at least one heat treatment process can, in this case, be drawn, for example, from the fact that the food G has reached a cooking temperature above its boiling point (at the start of steam formation), that the food G has cooked through (during a plateau of steam formation), and that the food G has finished cooking (due to the subsequent decrease in steam formation).The complete cooking of the food G can also be associated with the browning of the food G.

[0053] Additional or alternative curve characteristics can be used to evaluate the curve in order to draw at least one conclusion, for example, reaching a certain threshold, a plateau, a maximum slope, etc. In one variant, the actual curves of the applied power P_i can be compared with power reference curves.

[0054] At least one of the inferences can use an algorithm that has been trained using artificial intelligence.

[0055] The actual curves and / or the performance reference curves, and generally the transmitted values, can be evaluated in one variant depending on the cooking chamber temperature. At least one conclusion about the at least one heat treatment process can therefore also be drawn based on the cooking chamber temperature T.

[0056] Additionally or alternatively, actual curves and / or the performance reference curves, and generally the transmitted values, can be evaluated depending on the also transmitted target speed D_s of the vapor fan 12. At least one conclusion regarding the at least one heat treatment process can therefore be additionally drawn based on the target speed D_s and / or cooking chamber temperature.

[0057] The actual curves and / or the performance reference curves, and generally the transmitted values, can be evaluated additionally or alternatively depending on the operation of the recirculation fan 7. At least one conclusion regarding the at least one heat treatment process can therefore also be drawn based on the operation of the recirculation fan 7. Possible parameters of the recirculation fan 7 that can be considered include its operating state (on / off), possibly also its rotational speed, e.g., the target speed D_s or actual speed, and / or at least one electrical quantity applied to the electric motor of the recirculation fan 7.

[0058] The actual curves and / or the performance reference curves, and generally the transmitted values, can be evaluated additionally or alternatively depending on the position of the vapor flap 11.

[0059] At least one conclusion can therefore be drawn not only from the at least one electrical parameter of the exhaust fan, but also from one, any combination, or all of the parameters mentioned above. In particular, appropriately differentiated reference values, especially reference curves, can be provided.

[0060] At least one action that can be triggered by recognizing the end of the cooking process, as a conclusion regarding the heat treatment process, may include, for example: outputting a visual and / or acoustic signal, e.g., a beep; outputting a message to a user terminal device CE, in particular a mobile device, e.g., a message "Food cooked through"; reducing the power input to one or more of the resistance heating elements 4, 5, 5A, 6; starting a clock; etc.

[0061] The at least one inference can additionally include the detection of burning or scorching of the food being cooked, e.g., through a noticeable increase in steam development after a previous scorching or even the cessation of steam development. At least one action that can be triggered by the detection of burning can, for example, include: issuing a visual and / or audible warning signal, e.g., a loud and insistent beeping;

[0062] Outputting a message to the user terminal CE, e.g. a message "Caution: possible risk of scorching"; switching off radiators 4, 5, 5A, 6 etc.

[0063] Of course, the present invention is not limited to the embodiment shown.

[0064] In this way, the electrical power impressed into the electric motor 14 can be kept constant and the actual rotational speed, in particular the course of the actual rotational speed, can be evaluated to draw conclusions about the heat treatment process.

[0065] 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.

[0066] A numerical specification can also include exactly the specified number as well as a normal tolerance range, unless this is explicitly excluded.

[0067] Reference symbol list

[0068] 1 Oven 2 Cooking chamber

[0069] 3 Oven door

[0070] 4 bottom heating elements

[0071] 5 top heating elements 5A grill heating elements 6 ring heating elements

[0072] 7 recirculating fans

[0073] 8 Control unit 9 Temperature sensor

[0074] 10 User interface 11 Vapor flap

[0075] 12. Vapor fan 13. Vapor extraction duct

[0076] 14 Electric motor 15 Motor electronics D_s Target speed l_i Actual motor current U_i Motor voltage

[0077] G Cooking food

Claims

Patent claims 1. Method for operating a cooking appliance (1) with a cooking chamber (2), in which, when an electric motor (14) of a vapor fan (12) is operated, at least one operating parameter (U_i, l_i, D_s) of the electric motor (14) is monitored and, depending on the at least one monitored operating parameter (U_i, l_i, D_s), at least one conclusion is drawn about a heat treatment process of a food (G) located in the cooking chamber (2).

2. Method according to claim 1, wherein the at least one operating parameter (U_i, l_i, D_s) comprises at least one electrical parameter (U_i, l_i) impressed into the electric motor (14), in particular electrical power, and / or a motor speed (D_s).

3. Method according to one of the preceding claims, wherein at least one inference about the heat treatment process is drawn from a course of the tracked operating parameter (U_i, l_i, D_s).

4. Method according to one of claims 2 to 3, wherein - the at least one electrical quantity (U_i, l_i) is tracked as the at least one operating quantity (U_i, l_i, D_s) as a function of the motor speed (D_s) or - the motor speed (D_s) is tracked as the at least one operating parameter (U_i, l_i, D_s) as a function of the at least one electrical parameter (U_i, l_i).

5. Method according to one of the preceding claims, wherein the at least one inference regarding the heat treatment process comprises an inference regarding the presence of at least one specific heat treatment phase and / or a transition to at least one specific heat treatment phase.

6. Method according to one of the preceding claims, wherein the at least one inference comprises the detection of a burning or scorching.

7. Method according to one of the preceding claims, wherein at least one inference about the heat treatment process is additionally drawn based on the rotational speed (D_s) of the vapor fan (12).

8. Method according to one of the preceding claims, wherein a cooking chamber temperature (T) is measured in the cooking chamber (2) and at least one conclusion is additionally drawn about the heat treatment process based on the measured cooking chamber temperature (T).

9. Method according to one of the preceding claims, wherein the at least one conclusion regarding the at least one heat treatment process is additionally drawn on the basis of the atmospheric pressure prevailing in the vicinity of the cooking device (1).

10. Method according to one of the preceding claims, wherein at least one inference regarding the heat treatment process is additionally drawn by means of the operation of a recirculating air fan (7).

11. Method according to one of the preceding claims, wherein at least one inference about the heat treatment process is additionally drawn from a position of a vapor flap (11).

12. Cooking appliance (1) configured to perform the method according to any of the preceding claims.

13. Cooking appliance (1) according to claim 12, in which at least one operating parameter (U_i, l_i, D- S) is monitored by means of motor electronics (15) of an electric motor (14) of the vapor fan (12).

14. Cooking appliance (1) according to claim 13, wherein the electric motor (14) of the vapor fan (12) is a speed-controlled, in particular speed-variable, electric motor (14).

15. Cooking appliance (1) according to one of claims 12 to 14, wherein the cooking appliance (1) is configured to trigger at least one action based on at least one inference.

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