Abstract: A method for cooking in a cooking device which has a cooking chamber and a measuring device to detect variables pertaining to a given state of food which is being cooked. The variables vary according to the cooking process. The cooking process is carried out according to at least one measured value corresponding to a cooking state variable. The cooking process is also carried out according to one of several values corresponding to a derivative of a cooking state variable obtained as a function of a duration of the cooking process.

Abstract: A support assembly for holding a chicken or the like for cooking, comprising a support member 11 arranged to extend into the body cavity of the chicken through the posterior end of the chicken cut away during butchering and lie against the backbone region 35. A trussing member 15 extends from the support member 11 at a position proximal to where the posterior end of the chicken locates, and provides a surface on which the drumsticks/legs of the chicken may locate in crossed configuration. At the end of the trussing member 15, located away from the support member 11 is a second support member 19 which is also arranged to extend into the body cavity of the chicken through the posterior end of the chicken cut away during butchering and lie against the keel region 33. The support assembly may be provided with fittings to allow retrofitting to existing cooking trays, or may be welded directly to purpose built racks.