Abstract: The present invention relates to a method for visualizing programs for at least one cooking appliance, in which, after selection of at least two programs from a plurality of programs and their chronological order, the selected programs are displayed on at least one display device in a display area in each case in the form of at least one virtual receipt representing a program representative along a time axis to take account of the time sequence, wherein the extension of each displayed virtual receipt along the time axis is characteristic for a duration of the respectively associated program, and a time planning gap characterizing a pause region along the time axis between a first receipt and a second receipt following this first receipt in terms of time is at least partially closed automatically or triggered by a user by moving the second receipt towards the first receipt, in particular back to the left along the time axis extending in the x-direction, characterized by the following steps a) determining the

Abstract: A cooking device including a processor for executing a method and the method for displaying one or more cooking programs corresponding to cooking one or more foods includes displaying a virtual token board including a time scale which provides time information indicating a time when the one or more foods are cooking or will be cooked, and a space scale which provides levels indicating a location where the one or more foods are cooking or will be cooked, displaying one or more virtual tokens corresponding to the one or more cooking programs, and providing a leading virtual climate token in response at least one of the one or more virtual tokens being selected which provides information on cooking a plurality of food products of the one or more foods in a single cooking chamber with at least an overlap in cooking time.

Abstract: A cooking device including a processor for executing a method and the method for displaying one or more cooking programs corresponding to cooking one or more foods includes displaying a virtual token board including a time scale which provides time information indicating a time when the one or more foods are cooking or will be cooked, and a space scale which provides levels indicating a location where the one or more foods are cooking or will be cooked, displaying one or more virtual tokens corresponding to the one or more cooking programs, and changing one or more regions of the virtual token board to have one or more new visual characteristics in response to a user adding or proposing to add a new virtual token to the virtual token board.

Abstract: A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. A cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter.

Abstract: A method relates to adjusting a parameter of a process to be executed in a cooking appliance. The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from among the pictorial depictions is input. The process is executed in accordance with the value represented by the manually selected pictorial depiction.

Abstract: The invention relates to a method for displaying the curve when a desired climate has been reached in a cooking compartment of a cooking appliance by taking into account at least one actual value of the first variable that changes over time and is characteristic of the climate in the cooking compartment. Said method is characterized in that the actual value of the first variable is detected at least once during an interval t0 to t1 and is compared with a desired value of the first variable, said desired value characterizing the desired climate, a point in time t2 when a second interval is to begin and/or the point in time t3 when the desired climate has been reached is/are estimated in accordance with said comparison, and the course of the first variable over time is taken into account at least once when estimating the point in time t3 during a second interval t2 to t3, wherein t2?t1. The invention also relates to a cooking appliance for carrying out such a method.

Abstract: A method for managing cooking programs first comprises selecting, at a point in time (t0), a type of item to be cooked (i), items (j) of the type of item to be cooked (i), and various treatment planes (k) of a cooking compartment that are to be filled at a point in time (t2) with the items (j). Then, each treatment plane (k) is filled at point in time (t2) with the items (j). Then, in dependence on at least the filling of the cooking compartment with items to be cooked at point in time (t2), a first cooking temperature is set at a point in time (t3). Then, a signal for removing the cooked items (j) from the cooking compartment is emitted at a point in time (t4ki) for each treatment plane (k).

Abstract: A method for selecting and arranging program representatives and a cooking device therefor including displaying program representatives on a display device, where the programs are for a cooking device, selecting program representatives via an input device, where the display device is connected to the input device and a control or regulating device, and storing the programs on a storage device, where the control or regulating device is connected to the storage device, the cooking device, or provided by the cooking device, and to the display device to display a program representative as a virtual token on a virtual token board on the display device. The method also includes placing the virtual token on an area of the virtual token board through various means, which enables a representation of a cooking process through the virtual token board to determine when and how to cook and item using the cooking device.

Abstract: A process for conducting cleaning operations at predetermined time intervals in a chamber or container of a fluid-receiving device of a foodstuff-processing apparatus first comprises receiving a first fluid in the chamber or container. Then, first and second degrees of cleaning are determined at first and second moments in time, respectively. Then, a first difference between the first and second degrees of cleaning is determined. In a first case, in which the second degree of cleaning lies below a first limit value, the action duration of the at least one cleaning agent during at least one subsequent cleaning operation is set depending on the first degree of cleaning. In a second case, in which the second degree of cleaning lies above the first limit value, a greater amount of cleaning agent is supplied and/or the time interval between two subsequent, successive cleaning operations is shortened.

Abstract: The invention relates to a method for displaying the curve when a desired climate has been reached in a cooking compartment of a cooking appliance by taking into account at least one actual value of the first variable that changes over time and is characteristic of the climate in the cooking compartment. Said method is characterized in that the actual value of the first variable is detected at least once during an interval t0 to t1 and is compared with a desired value of the first variable, said desired value characterizing the desired climate, a point in time t2 when a second interval is to begin and/or the point in time t3 when the desired climate has been reached is/are estimated in accordance with said comparison, and the course of the first variable over time is taken into account at least once when estimating the point in time t3 during a second interval t2 to t3, wherein t2?t1. The invention also relates to a cooking appliance for carrying out such a method.

Abstract: A method relates to adjusting a parameter of a process to be executed in a cooking appliance. The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from among the pictorial depictions is input. The process is executed in accordance with the value represented by the manually selected pictorial depiction.

Abstract: A method is provided for visualizing programs for cooking devices, in which after at least one program has been selected from a plurality of programs, the selected program is shown on at least one display device in the form of at least one program representative, wherein each program representative comprises a virtual token. Also a cooking device is provided for the method.

Abstract: A process for conducting cleaning operations at predetermined time intervals in a chamber or container of a fluid-receiving device of a foodstuff-processing apparatus first comprises receiving a first fluid in the chamber or container. Then, first and second degrees of cleaning are determined at first and second moments in time, respectively. Then, a first difference between the first and second degrees of cleaning is determined. In a first case, in which the second degree of cleaning lies below a first limit value, the action duration of the at least one cleaning agent during at least one subsequent cleaning operation is set depending on the first degree of cleaning. In a second case, in which the second degree of cleaning lies above the first limit value, a greater amount of cleaning agent is supplied and/or the time interval between two subsequent, successive cleaning operations is shortened.

Abstract: A method for managing cooking programs first comprises selecting, at a point in time (t0), a type of item to be cooked (i), items (j) of the type of item to be cooked (i), and various treatment planes (k) of a cooking compartment that are to be filled at a point in time (t2) with the items (j). Then, each treatment plane (k) is filled at point in time (t2) with the items (j). Then, in dependence on at least the filling of the cooking compartment with items to be cooked at point in time (t2), a first cooking temperature is set at a point in time (t3). Then, a signal for removing the cooked items (j) from the cooking compartment is emitted at a point in time (t4ki) for each treatment plane (k).