Method for controlling a cooking process, domestic appliance, and cooking system

Abstract

The invention relates to a method (S1-S4) for controlling a cooking process for cooking food (G) in a cooking chamber of a domestic cooking appliance (1), in which method: a core temperature (TK) of the food (G) and a humidity (φ) in the cooking chamber (3) are monitored (S2); it is determined on the basis of a criterion whether an end of a cooking phase of the cooking process has been reached (S3); and, when the end of the cooking phase is reached, at least one action is triggered (S4) by the domestic cooking appliance (1), wherein the criterion takes into account the core temperature (TK) and the humidity (φ) as mutually independent parameters. The invention also relates to a domestic cooking appliance (1) having a cooking chamber and having a humidity sensor (6) for measuring a humidity (φ) in the cooking chamber (G), wherein the domestic cooking appliance is designed to be coupled to a core temperature sensor (12) and is designed to carry out the method. The invention also relates to a cooking system (1, 12) comprising the domestic cooking appliance, which is coupled to the core temperature sensor (12).

Description

[0001] Controlling a cooking process, household cooking appliance and cooking system

[0002] The invention relates to a method for controlling a cooking process for cooking food in the cooking chamber of a household cooking appliance, in which the core temperature of the food is monitored, the humidity in the cooking chamber is monitored, a criterion is used to determine whether a cooking phase of the process has ended, and at least one action is triggered by the household cooking appliance upon the end of the cooking phase. The invention also relates to a household cooking appliance with a cooking chamber and a humidity sensor for measuring humidity in the cooking chamber, wherein the household cooking appliance is configured to be coupled with a core temperature probe and is configured to carry out the method. The invention further relates to a cooking system comprising such a household cooking appliance coupled with a core temperature probe. The invention is particularly advantageously applicable to ovens with or without additional functionality.

[0003] DE 10 2007 039 027 A1 discloses a method for determining the core temperature of food during a cooking process in a cooking appliance, comprising at least one temperature sensor that can be at least partially inserted into the food, a computing unit and a memory, wherein during the cooking process the food is heated at least temporarily from the outside inwards, at least one temperature is measured with the help of the temperature sensor at at least one point inside the food at at least two times or continuously, and to determine the core temperature a heat conduction equation is solved at least approximately from the measured temperatures.wherein at least two boundary conditions for the solution of the heat conduction equation are specified via an input device and / or a reading device of the cooking appliance and / or a device operatively connected thereto and / or determined by evaluation of measurement data from at least one further sensor during the cooking process and / or established by empirical values ​​obtained from previous cooking processes, as well as a cooking appliance for carrying out such a procedure.

[0004] WO 2014 / 187747 discloses a method for cooking food in a cooking appliance, wherein an operator can select a specific cooking process from a variety of predefined automated cooking processes and / or manually select parameters for a manual cooking process, wherein at least one significant cooking process parameter is continuously recorded in a memory from the start of the cooking process by a control of the cooking appliance and the operator has the possibility to switch from a manual cooking process to an automated cooking process, and vice versa.Also disclosed is a cooking device for cooking food, with a control unit in which a variety of predefined automated cooking processes are stored, and an operating unit by means of which an operator can select one of the automated cooking processes and / or manually enter parameters for a manual cooking process, wherein the control unit has a memory for at least one significant cooking process parameter and that the operating unit offers a switch with which the operator can switch from an automated cooking process to a manual cooking process, and vice versa.

[0005] DE 10 2007 057 107 A1 discloses a method for determining the core temperature of food being cooked during a cooking process in a cooking chamber of a cooking appliance, comprising at least a heating device, a temperature sensor that can be at least partially inserted into the food, a computing unit, and a memory, wherein during the cooking process the food is heated at least temporarily from the outside inwards, at least one temperature is measured with the aid of the temperature sensor at at least one point inside the food at at least two points in time or continuously, and a differential equation in the form of a heat conduction equation is used to determine the core temperature from the measured temperatures, wherein a solution, in particular an approximate solution, of the differential equation that describes the heat diffusion inside the food is selected from a plurality of previously determined solutions, in particular approximate solutions.the differential equation is selected based on the time evolution of the measured temperature and under the assumption that at least one quantity characteristic of a thermal property of the food being cooked is constant over the food being cooked.

[0006] DE 10 2010 055 983 A1 discloses a method for controlling a cooking process in a cooking appliance, in which a specific heat input to a product to be cooked is determined, this specific heat input is integrated over the cooking time, and the cooking process is terminated when this heat flow integral reaches a predetermined value. DE 10 2010 055 983 A1 also discloses a cooking appliance with a cooking chamber, a heating device, and a control unit, wherein the control unit includes an integrator that can integrate a specific heat input to a product to be cooked over time, and an evaluation circuit that can control the cooking process depending on the integrated values ​​of the specific heat input.

[0007] DE 10 2012 222 147 A1 discloses a cooking appliance with a cooking chamber and a fan with a fan wheel and a drive motor, wherein a first characteristic curve is stored in the cooking appliance, in which a rotational speed of the fan wheel is shown as a function of the temperature 13 in the cooking chamber and / or a second characteristic curve is stored in the cooking appliance, in which a rotational speed of the fan wheel is shown as a function of a moisture content in the cooking chamber, and a control unit is designed with which an actual temperature in the cooking chamber can be determined as a function of the first characteristic curve and / or an actual moisture content as a function of the second characteristic curve.

[0008] DE 10 2020 127 559 A discloses a cooking appliance, preferably an oven or steam cooker, with at least one cooking chamber for receiving food to be cooked, with at least one fan which is configured to convey a gas to the cooking chamber, with an electric motor which is configured to drive the fan, and with at least one temperature sensor which is configured to detect a temperature of the cooking chamber, wherein the cooking appliance, preferably a control unit of the cooking appliance, is configured to determine a humidity of the cooking chamber based at least on a power input of the electric motor, on a temperature of the windings of the electric motor and on a temperature of the cooking chamber.

[0009] DE 10 2014 107 052 ​​A1 discloses a method for determining the surface temperature of food cooked in a cooking appliance in a cooking chamber atmosphere containing water vapor, the method comprising the following steps: a) determining the temperature of the cooking chamber atmosphere and the partial pressure of water vapor in the gas phase of the cooking chamber atmosphere by means of appropriate sensors, b) determining the surface temperature of the food based on the temperature of the cooking chamber atmosphere and the partial pressure of water vapor in the gas phase of the cooking chamber atmosphere by a control unit of the cooking appliance, taking into account the measured values ​​of the sensors. The object of the present invention is to overcome the disadvantages of the prior art, at least partially, and in particular to provide a cost-effective and particularly robust method for controlling a cooking process.

[0010] This task is solved according to the characteristics of independent claims.

[0011] Preferred embodiments can be seen in particular in the dependent claims.

[0012] The problem is solved by a method for controlling a cooking process for cooking food in a cooking chamber of a household cooking appliance, in which

[0013] - the core temperature of the food being cooked is monitored,

[0014] - humidity in the cooking chamber is monitored,

[0015] - a criterion is used to determine whether a cooking phase of the cooking process has come to an end, and

[0016] - at least one action is triggered by the household cooking appliance when the cooking phase comes to an end,

[0017] where

[0018] - the criterion takes core temperature and humidity into account as independent parameters.

[0019] Monitoring core temperature and humidity in the cooking chamber allows for a particularly robust and reliable determination of when a cooking phase has ended, thus ensuring optimal cooking results. The costs for implementing this method are low, as many household cooking appliances are already equipped with components that can monitor the core temperature of the food and the humidity in the cooking chamber, possibly after minor modifications, for example, to the evaluation and / or control software.

[0020] The method is based on the understanding that during cooking, food can sometimes be undercooked internally but already look appealing on the outside, for example, well-browned. Conversely, food can be thoroughly cooked but still not look appealing on the outside. If cooking continues until the food looks appealing on the outside, it can dry out and lose its succulence and moisture content. By combining monitoring and criteria-based evaluation of core temperature and humidity, the above scenarios can be better addressed, leading to improved cooking results. The method can also be considered a method for operating a household cooking appliance.

[0021] The household cooking appliance has a cooking chamber and a humidity sensor for measuring moisture within the cooking chamber and is designed to be connected to a core temperature probe. It is a further development that the household cooking appliance is a conventional oven, a microwave oven, a steam oven, or any combination thereof, e.g., an oven with microwave and / or steam cooking functionality.

[0022] During a cooking process, one or more cooking parameters or control variables can be set to regulate the cooking of the food. Such cooking parameters can include, for example:

[0023] - Oven temperature;

[0024] - Heating method (e.g. bottom and / or top heat, hot air, etc.);

[0025] - Moisture in the cooking chamber (e.g. by means of an evaporator and / or an exhaust system);

[0026] - Microwave power;

[0027] - etc.

[0028] The cooking process can have one or more cooking phases, which differ in terms of cooking parameters or their settings, for example, by different values ​​and / or by switching the associated functionality on or off. Alternatively, the cooking process can consist of only one cooking phase in which at least one cooking parameter is kept constant, such as the heating mode and cooking chamber temperature in a simple oven. If the cooking process has several cooking phases, the method can be applied to one or more of them, particularly with a criterion that depends on the cooking phase.

[0029] It is a further development that the duration of a cooking process can be set.

[0030] It is a further development feature that a desired cooking state for the food can be set, for example, a doneness level from the group "rare - medium - well-done" for meat, or a doneness level from the group "soft - medium - crispy" for pasta. After selecting the duration of the cooking process and / or the individual desired cooking state, a corresponding cooking process with defined cooking phases and an appropriate end-of-cooking criterion is started.

[0031] Monitoring the core temperature of the food being cooked and the humidity in the cooking chamber includes, in particular, the sequential determination of the core temperature and humidity, especially at a constant rate (which may vary). The determined values ​​can be stored in a further development process, for example, in the appliance's data memory, and then provide a trend or curve of the core temperature and / or humidity, which can be evaluated, for example, by analyzing the curve to determine whether threshold values ​​have been reached, whether the temperature has been above a threshold for a certain period, what extreme values ​​have occurred, plateaus have been reached, gradients have been reached, gradient changes have been observed, accelerations have been observed, or the value of an integral over time has been determined. It is a further development process to evaluate the curves or trends separately. It is also a further development process to evaluate the curves in relation to each other.Different methods / criteria can be used for the separate and combined evaluation of the two measured variables (core temperature and / or humidity). Furthermore, several different evaluation methods can be used to consider the measured variable(s). For example, after reaching a plateau, the slope can be considered (e.g., compared with a corresponding threshold value), after reaching another plateau, the absolute altitude can be considered (e.g., compared with a corresponding threshold value), and so on.

[0032] The at least one action can, for example, include changing one or more cooking parameters, e.g., changing a value or switching on / off.

[0033] Switching off a functional component. At least one action may additionally or alternatively include sending a message to a user and / or sending a visual and / or audible signal.

[0034] During cooking, moisture typically escapes from the food being cooked, with the amount of moisture released usually varying throughout the cooking process. This variation in moisture release can follow typical patterns for certain foods. Humidity can be expressed, for example, as relative humidity (cp) or absolute humidity (p). w or expressed as humidity level.

[0035] The core temperature inside the food typically rises continuously during the cooking process. The desired state of the food's interior, particularly a desired degree of doneness, can be defined by a food-specific (target) core temperature threshold.

[0036] The fact that the criterion considers the core temperature TK and the humidity F as independent parameters means, in particular, that the core temperature and the humidity are evaluated as such within the framework of the criterion and not merely as calculation variables for the other parameter. In other words, the criterion K can be written as K [TK, F], while K [TK (F)] and K [F (TK)] are specifically not meant. However, K [TK (F), F] and K [TK, F (TK)] may be meant.

[0037] It is a further development that the criterion comprises a sub-criterion or condition relating to the core temperature (also referred to as the "core temperature condition" BTK) and a sub-criterion or condition relating to humidity (also referred to as the "humidity condition" BF). It is a further development that the criterion K [TK, F] comprises a core temperature condition BTK and a humidity condition BF in an OR-connected manner. The criterion K [TK, F] is therefore fulfilled if at least one of these two conditions BTK, BF occurs or has occurred. This can be the case, for example, if one of these conditions BTK, BF occurs before the other condition BF, BTK during the cooking process. It is a further development that the criterion K [TK, F] comprises the at least one core temperature condition BTK and the at least one humidity condition BF in an AND-connected manner.The criterion K [TK, F] is therefore fulfilled if both conditions BF, BTK occur or have occurred simultaneously.

[0038] One configuration of the criterion or humidity condition BF includes reaching a maximum range within the humidity curve. This is particularly advantageous if reaching the maximum range indicates that the food has reached a specific state of doneness. A maximum range can be understood, in particular, as a predefined area around a maximum in the humidity curve. This also includes reaching the maximum itself. The range boundaries can, for example, be fixed or calculated, e.g., from the slope of the curve.

[0039] It is a configuration in which the criterion or humidity condition BF includes reaching or exceeding a humidity threshold. The value compared to the humidity threshold can be the humidity itself or a function that incorporates humidity as a variable.

[0040] One embodiment of the criterion or core temperature condition (BTK) includes reaching or exceeding at least one core temperature threshold. The value compared to a corresponding core temperature threshold can be the core temperature itself and / or a function that incorporates the core temperature as a variable, for example, a time integral over the core temperature. A further development includes the criterion that a core temperature threshold for the core temperature itself and / or a core temperature threshold for the time integral over the core temperature is reached.

[0041] It is a further development that the humidity condition BF and / or the core temperature condition BTK depend on at least one cooking parameter and / or the desired doneness. Thus, a core temperature threshold for the core temperature condition BTK can be varied depending on the desired doneness. For example, the core temperature threshold can be higher the more thoroughly cooked the food is to be.

[0042] This design involves measuring the humidity in the cooking chamber using the fan motor of an oven fan. This eliminates the need for a dedicated humidity sensor. An oven fan is understood to be a fan or ventilator that circulates the atmosphere within the cooking chamber when the fan motor is running. A common example of an oven fan is the fan used to enable convection and hot air functions in an oven. This design utilizes the well-known effect that changes in humidity within the cooking chamber cause a corresponding change in its density, provided other factors influencing density, such as the cooking chamber temperature, remain constant. In turn, the density affects the power consumption of the fan motor at a constant speed, or conversely, the speed of the fan motor at a constant power consumption.Consequently, the power consumption or the rotational speed can be used as a measure of the density of the cooking chamber atmosphere. Determining the humidity in the cooking chamber from the power consumption or the rotational speed of the fan motor is generally known and therefore will not be discussed further. It is a further development that the fan motor is a brushless DC motor (BLDC motor), because determining the humidity is particularly easy with this type of motor.

[0043] Alternatively, the humidity in the cooking chamber can be measured using a dedicated humidity sensor, e.g. using a lambda probe, a dew point sensor, etc.

[0044] This design involves measuring the core temperature using a core temperature probe. The advantages of this method include precise temperature measurement and ease of use with household appliances. Core temperature probes are also widely available. They are also known as temperature probes or similar devices. A core temperature probe can have one or more measuring points. With multiple measuring points, the core temperature value can be, for example, an average, a minimum, a maximum, or another value derived from the individual measurements. Core temperature probes can be connected to the household cooking appliance in a generally known way, either wired or wirelessly.

[0045] It is a further development that the household cooking appliance is equipped with a holder for the core temperature probe. The core temperature probe can be attached to this holder, particularly in a detachable manner. This allows the core temperature probe to be positioned particularly reliably and precisely, especially in foods that do not allow for stable positioning of the core temperature probe, at least initially, e.g., dough. The holder can be made of silicone, for example. The holder can be permanently installed in the cooking chamber or be removable. Alternatively, the holder can be attached to a cooking container such as a pot, bowl, etc. The core temperature probe can also be inserted into the food without a holder. It is a design feature that the end of the cooking phase is the end of the final cooking phase of the cooking process and thus the end of the cooking process itself.This corresponds to determining whether the cooking process has ended or whether the food is fully cooked. In particular, this is a configuration where at least one action includes ending the cooking process or transitioning to a holding phase without further targeted cooking.

[0046] This configuration involves a cooking process that includes several cooking phases with different cooking parameters, and the end of each cooking phase marks the end of a different phase than the last. The end of a different cooking phase corresponds to the beginning of the next cooking phase.

[0047] It is a design feature in which at least one action involves transitioning to the next cooking phase. This can be implemented by the household cooking appliance automatically changing, activating, or deactivating one or more cooking parameters. For example, transitioning to the next cooking phase could include changing the cooking chamber temperature, humidity, heating mode, etc., but could also include, for example, injecting a burst of steam, rapidly cooling the cooking chamber (e.g., by briefly and automatically opening the oven door a crack), activating or deactivating a steam fan, etc.

[0048] It is one variation where the food being cooked is a baked good or pastry, e.g.

[0049] Cakes, croissants, pastries, rolls, bread, tarts, etc. This method is particularly advantageous for baked goods because both the core temperature and the humidity in the oven have a significant impact on the cooking result. It can easily happen that baked goods are not yet sufficiently cooked inside but already look appealing on the outside, which can result in a dense or doughy crumb. If baked for too long, the baked goods dry out unnecessarily and thus lose their lasting appeal due to their moistness and hydration.

[0050] The core temperature threshold, which indicates that the inside of a baked good is cooked, is typically in the range of approximately 85 °C to 100 °C for baked goods. However, for certain baked goods, such as sponge cakes, this range can be defined more specifically, e.g., from approximately 85 °C to 88 °C.

[0051] To detect the end of the cooking time, a criterion with an OR conjunction of core temperature and humidity conditions can be used, such that the end of the cooking time is detected when either the core temperature is at least 85 °C or the humidity has reached or exceeded a maximum, whichever condition occurs first. Another criterion with an AND conjunction of core temperature and humidity conditions could, for example, be structured such that the end of the cooking time is detected when both the core temperature is at least 85 °C and the humidity has reached or exceeded a maximum.

[0052] One configuration of the criterion additionally considers the cooking chamber temperature, the degree of browning of the food, the type of food, the shape of the food, and / or the volume of the food. The cooking chamber temperature can be measured, for example, using a cooking chamber temperature sensor and, in particular, also regulated to a setpoint. The degree of browning can be determined, for example, using an optical sensor such as a cooking chamber camera. The cooking chamber camera can be a color camera, especially a digital camera. The optical sensor can additionally or alternatively be an IR sensor, such as an IR camera or a combined RGB / IR camera. The optical sensor can also be used to detect an appearance (food recognition), a shape, a height, and / or a volume, etc. Detecting the appearance can also be referred to as recognizing the type of food or food recognition.It is a further development that the criterion checks for the occurrence of at least one of the above parameters within the framework of a respective additional condition. This additional condition(s) can be AND- or OR-linked to the core temperature condition and the humidity condition. For example, the cooking process can only end when the degree of browning has reached or exceeded a minimum value. It is a further development that the core temperature condition and / or the humidity condition is / are dependent on at least one of the above parameters, e.g., their threshold values. It is a further development that a cooking time end or remaining cooking time is predicted based on at least the humidity and core temperature curves; in a further development, this can also be done based on additional data such as a time profile or the end point of a volume change and / or a degree of browning, etc.It is not necessary for the prediction of the end of the cooking time or the remaining cooking time to be carried out in the same way as the method described above for determining the end of the last cooking phase. The predicted end of the cooking time can therefore be at a different time than the end of the last cooking phase.

[0053] It is considered an advanced feature that the current core temperature and / or humidity are displayed on the appliance's screen and / or in a user app; with simpler appliances, this may only be shown in the app. From the customer's perspective, this improves transparency regarding the cooking process. Furthermore, information such as the estimated end time, remaining cooking time, and / or the current oven temperature can also be displayed.

[0054] The problem can also be solved by a household cooking appliance with a cooking chamber and a humidity sensor for measuring the humidity in the cooking chamber, wherein the household cooking appliance is configured to be coupled with a core temperature probe and is configured to carry out the procedure as described above. The household cooking appliance can be configured analogously to the procedure, and vice versa, and offers the same advantages.

[0055] The problem is further solved by a cooking system comprising a household cooking appliance as discussed above, coupled to a core temperature probe. The cooking system can be designed analogously to the household cooking appliance and / or the method, and vice versa, and offers the same advantages. For example, the connection between the household cooking appliance and the core temperature probe can be wireless or wired.

[0056] 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 embodiment, which will be explained in more detail in conjunction with the drawings.

[0057] Fig. 1 shows a sketch of a system consisting of a household cooking appliance and a mobile user device as a sectional view in side view;

[0058] Fig. 2 shows a typical profile for baked goods as a plot of core temperature over the elapsed cooking time of a cooking process;

[0059] Fig. 3 shows a typical profile for baked goods as a graph of moisture in a cooking chamber over the elapsed cooking time of a cooking process;

[0060] Fig. 4 shows a possible sequence of the method according to the invention.

[0061] Fig. 1 shows as a sectional view in side view a sketch of a system consisting of a household cooking appliance 1 in the form of an oven with or without additional functionality(s) and a mobile user device 2 in the form of a smartphone that can be connected to it in terms of data technology.

[0062] The household cooking appliance 1 has a heated cooking chamber 3, the front loading opening of which can be closed by means of a door 4. The cooking chamber 3 contains the food to be cooked, G, in this case, a baguette-shaped pasta product. The atmosphere in the cooking chamber 3 is circulated by a cooking chamber fan 5. The cooking chamber fan 5 comprises a BLDC fan motor 6 located outside the cooking chamber 3, which has a shaft that projects into the cooking chamber 3 through the rear of a cooking chamber wall 3A surrounding the cooking chamber 3. A fan wheel 7 is mounted in the cooking chamber 3 at the end of the shaft on the cooking chamber side, in front of which a baffle 8 is located. The fan motor 6 is connected to a control unit 9 via data transmission such that data concerning the power consumption and / or speed of the fan motor 6 can be transmitted to the control unit 9.The control unit 9 can be configured to control the fan motor 6, in particular to regulate it, for example to a specific target power consumption or a target speed. From the power consumption (at a fixed target speed) or the speed (at a fixed target power consumption), the humidity in the cooking chamber 3 is determined in a generally known manner and, in particular, stored for evaluation of the humidity profile. The humidity here is, for example, the relative humidity cp or rH. The control unit 9 is thus configured to monitor the humidity cp in the cooking chamber 3, with the fan motor 6 then also serving as a humidity sensor.

[0063] A connection 10 for a data and, if necessary, power supply cable 11 of a core temperature probe 12 is attached to the ceiling of the cooking chamber wall 3A. The core temperature probe 12 can be connected to the control unit 9 via this cable. The core temperature values ​​received by the control unit 9 can be stored, particularly for the purpose of evaluating the core temperature profile. The control unit 9 is thus configured to monitor the core temperature in the cooking chamber 3. The household cooking appliance 1 and the core temperature probe 12 (with cable 11) form a cooking system 1, 12. The core temperature probe 12 can be attached to a bracket 17.

[0064] The control unit 9 is configured, e.g., programmed, to determine, using a criterion, whether a cooking phase of the cooking process has ended, and to trigger at least one action upon the end of the cooking phase. The criterion considers the core temperature (TK) and the humidity (cp) as independent parameters.

[0065] A cooking chamber camera 13 is also arranged on the ceiling of the cooking chamber wall 3A, directed into the cooking chamber 3 from above or at an angle. This camera captures images from the visible spectrum and / or the IR spectrum from within the cooking chamber 3 and has a field of view in which the food being cooked G is typically located. In one variant, the control unit 9 can determine properties and changes in properties of the food being cooked G from the images, for example, its type, degree of browning, volume, shape, etc. In another variant, the criterion can also take such properties and / or changes in properties into account.

[0066] The control unit 9 is further coupled to a cooking chamber temperature sensor 14, which is designed to sense a cooking chamber temperature TG in the cooking chamber 3. In one variant, the criterion can also take the cooking chamber temperature TG into account.

[0067] In one variant, the household cooking appliance 1 has an internal screen 15, which can be designed as a touch-sensitive screen or "touchscreen" and is connected to the control unit 9 via data transmission. Information can then be displayed to the user on the screen 15, e.g., a set target cooking chamber temperature TG, a selected heating mode, a microwave power level (if a microwave function is available), the humidity cp, the core temperature TK, an estimated end time for cooking, a current image from the cooking chamber, a detected or selected type of food being cooked, etc. The screen 15 can be part of a user interface through which a user can make inputs.

[0068] The control unit 9 is also connected to a communication module 16, via which the control unit 9 can communicate with the mobile user device 2. In one configuration, information can be transmitted to the user device 2 and displayed on its screen. In another configuration, the mobile user device 2 can be set up as a user interface for the household cooking appliance 1, e.g., by means of an application program or "app".

[0069] Figure 2 shows a typical temperature profile for baked goods, plotting the core temperature TK in °C or K against the elapsed cooking time IGAR of a cooking process. At the beginning of the cooking process, at t = 0, the core temperature TK is at its initial value, e.g., room temperature. As the cooking time IGAR increases, the core temperature TK also rises until it reaches a plateau value TK_P, which is at least approximately at the boiling point of water, e.g., 100 °C. The baked goods remain at the plateau value TK_P until all the moisture has evaporated from their interior. This would then be followed by heating the baked goods above the plateau value TK_P, theoretically until the oven temperature TG is reached. However, this is not desirable, as the food would then most likely become completely dry and possibly even burnt.In practice, therefore, a core temperature TK is sought that is at or below the plateau value TK_P, for example in the case of baked goods in a range of 85 °C < TK < 100 °C.

[0070] One sub-criterion or core temperature condition for ending the cooking process could be, for example, reaching or exceeding a core temperature threshold TK_SW within this core temperature range. However, a condition linked to the core temperature TK in another way can also be used as a core temperature condition – for example, exceeding the core temperature threshold TK_SW for a specified duration, etc.

[0071] Fig. 3 shows a typical curve for baked goods, plotting the relative humidity cp in a cooking chamber 3 over the elapsed cooking time IGA of a cooking process. The humidity cp initially rises only slightly, as the dough must first absorb heat to begin to expand and contract. Subsequently, the humidity cp increases until it reaches a maximum CPMAX at IMAX. Afterward, the humidity cp typically decreases again.

[0072] One possible partial criterion or humidity condition for ending the cooking process could be reaching or exceeding the maximum humidity value CPMAX. However, a condition linked to humidity cp in another way can also be used as a humidity condition – for example, reaching a specific humidity range around the maximum humidity value CPMAX, exceeding the maximum humidity value CPMAX for a predetermined period, reaching a specific humidity threshold, etc. The time required to retrospectively detect when the maximum humidity value CPMAX has been reached can be factored in.

[0073] The criterion for ending the cooking process can be configured, for example, such that the core temperature condition is met OR the humidity condition is met, whichever occurs first. For instance, the cooking process can be terminated when the core temperature reaches or exceeds a threshold TK_SW of 85 °C or when the maximum CPMAX value is detected in the humidity curve. Alternatively, the criterion for ending the cooking process can be configured such that both the core temperature condition AND the humidity condition are met simultaneously. For example, the cooking process can be terminated when the core temperature reaches or exceeds a threshold TK_SW of 85 °C and the maximum CPMAX value is detected in the humidity curve.

[0074] However, the criterion can include further conditions, e.g. relating to a degree of browning, a change in volume, etc. For example, the cooking process can be terminated when the core temperature has reached or exceeded a threshold value TK_SW of 85 °C AND / OR the maximum CPMAX has been detected in the moisture profile AND a minimum degree of browning has been reached, etc.

[0075] Fig. 4 shows a possible sequence of the method according to the invention using the exemplary household cooking appliance 1.

[0076] In step S1, a cooking process is prepared and started. Preparing the cooking process can include, for example, selecting at least one cooking parameter, an automatically running cooking program, selecting a target cooking state, performing a preheating process, etc.

[0077] In step S2, the core temperature TK of the food G is determined using the core temperature probe 12 and the relative humidity cp in the cooking chamber 3 is determined using the fan motor 6, e.g. with a specific, in particular constant, measuring rate.

[0078] In step S3, it is checked whether the core temperature (TK) and relative humidity (cp) determined in step S2 meet a criterion for determining the end of a cooking phase, which considers the core temperature (TK) and humidity (cp) as independent parameters. If this is not the case ("N"), the core temperature (TK) and relative humidity (cp) are determined again and thus monitored further.

[0079] However, if this is the case ("Y"), at least one action is triggered in step S4, e.g. transitioning to the next cooking phase or ending the cooking process and notifying the user.

[0080] Of course, the present invention is not limited to the embodiment shown.

[0081] Generally, "a", "an", etc. can be understood as singular or plural, especially in the sense of "at least one" or "one or more", etc., unless explicitly excluded, e.g., by the expression "exactly one", etc. A numerical specification can also include exactly the specified number as well as a standard tolerance range, unless explicitly excluded. Reference symbol list

[0082] 1 household cooking appliance

[0083] 2 Mobile user device

[0084] 3 Cooking chamber

[0085] 3A Oven chamber wall

[0086] 4-door

[0087] 5 oven fans

[0088] 6 BLDC fan motors

[0089] 7 Fan wheel

[0090] 8 Impact wall

[0091] 9 Control unit

[0092] 10 connection

[0093] 11 cables

[0094] 12 core temperature probes

[0095] 13 Oven camera

[0096] 14 Oven temperature sensor

[0097] 15" screen

[0098] 16 Communication module

[0099] 17 bracket

[0100] G Cooking food

[0101] S1-S4 process steps

[0102] tGAR Expired cooking time

[0103] Maximum cooking time at maximum humidity

[0104] TK core temperature

[0105] TK_P Plateau of core temperature

[0106] TK_SW core temperature threshold

[0107] cp humidity

[0108] CPMAX (Maximum Humidity)

Claims

Patent claims 1. Method (SI - S4) for controlling a cooking process for cooking food (G) in a cooking chamber of a household cooking appliance (1), wherein - a core temperature (TK) of the food being cooked (G) is monitored (S2), - a humidity (cp) in the cooking chamber (3) is monitored (S2), - a criterion is used to determine whether a cooking phase of the cooking process has come to an end (S3), and - at least one action is triggered (S4) when the cooking phase ends by the household cooking appliance (1), where - the criterion takes into account the core temperature (TC) and the humidity (CP) as independent parameters.

2. The method of claim 1, wherein the criterion comprises reaching a maximum range (PMAX) in the course of the humidity (cp).

3. Method according to any of the preceding claims, wherein the criterion comprises reaching or exceeding a moisture threshold.

4. Method according to any of the preceding claims, wherein the criterion comprises reaching or exceeding a core temperature threshold (TK_SW).

5. Method according to one of the preceding claims, wherein the humidity (cp) in the cooking chamber (3) is measured by means of a fan motor (6), in particular a BLDC motor, of a cooking chamber fan (5).

6. Method according to one of the preceding claims, wherein the core temperature (TC) is measured by means of a core temperature sensor (12).

7. Method according to claim 6, wherein the core temperature sensor (12) is attached to a holder (17).

8. Method according to one of the preceding claims, wherein the end of the cooking phase is the end of a final cooking phase of the cooking process and the at least one action comprises a termination of the cooking process or a transition to a holding phase.

9. Method according to one of the preceding claims, wherein the cooking process comprises several cooking phases with different cooking parameters, the end of the cooking phase is an end of a cooking phase other than the last cooking phase, and the at least one action comprises a transition to the next cooking phase.

10. Method according to one of the preceding claims, wherein the food to be cooked (G) is a baked good.

11. Method according to one of the preceding claims, wherein the criterion additionally takes into account the cooking chamber temperature (TG), a degree of browning of the food being cooked (G), a type of food being cooked (G), a shape of the food being cooked (G) and / or a volume of the food being cooked (G).

12. Method according to one of the preceding claims, wherein at least from the course of the moisture and the course of the core temperature, the end of the cooking time or a remaining cooking time is predicted.

13. Household cooking appliance (1) with a cooking chamber (3) and a humidity sensor (6) for measuring humidity (cp) in the cooking chamber (G), wherein the household cooking appliance (1) is configured to be coupled with a core temperature probe (12) and is configured to perform the method (SI-S4) according to one of the preceding claims.

14. Cooking system (1, 12) comprising the household cooking appliance (1) according to claim 13, which is coupled to the core temperature probe (12).

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