Abstract: A washing machine has a drum, a sump underneath the drum, a water circulation including an extractible drawer for introducing detergent or additives, the water circulation being in fluid connection to detecting means for detecting microfibers or contamination in the water and a circulation pump and pipes for circulating water. A method for its operation comprises the steps of branching off an amount of water circulating in the circulation and transporting it to the detecting means for being analyzed and analyzing the water in the detecting means. Depending on the result of this analysis, a filtering process with filtering means for filtering out the microfibers from the water is activated. The microfibers that have been filtered out can be collected and then removed easily from the washing machine.

Abstract: A washing machine has a drum, a sump underneath the drum, a water circulation including an extractible drawer for introducing detergent or additives, the water circulation being in fluid connection to detecting means for detecting microfibers or contamination in the water and a circulation pump and pipes for circulating water. A method for its operation comprises the steps of branching off an amount of water circulating in the circulation and transporting it to the detecting means for being analyzed and analyzing the water in the detecting means. Depending on the result of this analysis, a filtering process with filtering means for filtering out the microfibers from the water is activated. The microfibers that have been filtered out can be collected and then removed easily from the washing machine.

Abstract: A heating device has a support and a heating element arranged on it, the heating element having two electrical terminals and a multiplicity of heating conductors that are electrically connected to one another. Starting from the one terminal, the heating element is divided into a number of heating conductors parallel to one another and in series one behind the other toward the second terminal. In this case, at least three heating conductors are connected in parallel next to one another and at least three heating conductors are connected in series one behind the other. Series-connected heating conductor groups can be formed, heating conductors being parallel within a heating conductor group.

Abstract: A heating device has a support and a heating element arranged on it, the heating element having two electrical terminals and a multiplicity of heating conductors that are electrically connected to one another. Starting from the one terminal, the heating element is divided into a number of heating conductors parallel to one another and in series one behind the other toward the second terminal. In this case, at least three heating conductors are connected in parallel next to one another and at least three heating conductors are connected in series one behind the other. Series-connected heating conductor groups can be formed, heating conductors being parallel within a heating conductor group.

Abstract: A gas oven has an oven muffle and a gas burner for said oven muffle. The gas oven has a thermogenerator for generating electrical energy during operation of the gas burner for the purpose of supplying electrical energy to an electrical functional unit, for example for supplying said electrical energy to a fan or a control of the gas oven. In this case, the thermogenerator is designed and arranged to be heated, and for heat to be introduced by the gas burner.

Abstract: A gas burner for a gas cooktop has a gas burner body with gas outlet openings. A thermogenerator is arranged above the gas burner body, advantageously arranged concentrically relative to said gas burner body and with the same shape and size, wherein the thermogenerator is heated by said gas burner body. The thermogenerator bears against a cooler pot base by way of its upper face. The thermogenerator generates electrical energy which is used to operate a control of the gas cooktop and which can be stored.

Abstract: A gas oven has an oven muffle and a gas burner for said oven muffle. The gas oven has a thermogenerator for generating electrical energy during operation of the gas burner for the purpose of supplying electrical energy to an electrical functional unit, for example for supplying said electrical energy to a fan or a control of the gas oven.

Abstract: A heat-storage cooker has at least one heat source and a thermogenerator with a hot side and a cold side for generating electrical energy during operation of the heat source for the purpose of supplying the electrical energy to an electrical functional unit, in particular an electronic control means, of the heat-storage cooker. The hot side is provided close to the heat source with good thermal coupling to the said heat source, and the cold side is routed to the surrounding area, to a baking-oven muffle or to a cooking plate of the heat-storage cooker. Therefore, an electronic control means can be operated even in the case of a heat-storage cooker without an electrical connection.

Abstract: A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

Abstract: A control method for an oven comprises the steps of determination of the food product, reading out of a corresponding vector from a memory, whereby the vector is at least two-dimensional and previously empirically determined, with a time value and a scalar value, recording the concentration of a gas characteristic of the cooking product by means of a gas sensor, recording a first point, at which the time curve for the gas concentration has the absolute greatest gradient, storage of the same and the corresponding time, recording a second point, at which the time curve of the gas concentration has a zero gradient and storing the corresponding time, determination of the gradient of the straight line through the first and second points, calculation of the cooking duration by multiplication of the straight line gradient by the scalar value and addition of the time value of the vector.

Abstract: A steam generator for cooking devices has a vessel and a heating device. Water to be evaporated is contained within a free volume of an inner chamber of the vessel, which forms a water-guiding region. This water is heated through a heating device at least up to boiling temperature, whereby steam is generated that flows along a steam-guiding region of the vessel. The heating device is a thick-film heating device applied to the surface area of the vessel on the water-guiding region. Both the water and the steam flowing past cool the heating device as the water level drops.

Abstract: A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

Abstract: A control method for an oven comprises the steps of determination of the food product, reading out of a corresponding vector from a memory, whereby the vector is at least two-dimensional and previously empirically determined, with a time value and a scalar value, recording the concentration of a gas characteristic of the cooking product by means of a gas sensor, recording a first point, at which the time curve for the gas concentration has the absolute greatest gradient, storage of the same and the corresponding time, recording a second point, at which the time curve of the gas concentration has a zero gradient and storing the corresponding time, determination of the gradient of the straight line through the first and second points, calculation of the cooking duration by multiplication of the straight line gradient by the scalar value and addition of the time value of the vector.