Abstract: A method and cooktop include a cooktop panel, a cooking zone, and an induction heating device disposed below the cooktop panel. First, second and third heat sensor units are disposed beneath the cooktop panel in a region of a measuring spot. The first heat sensor unit is configured to measure heat flow from substantially only the cooktop panel. The second and third heat sensor units are configured to measure heat flow from the cooktop panel and a cooking utensil disposed thereon. A light source is provided for measuring an emissivity of the bottom of the cooking utensil. An auxiliary heater heats the region of the measuring spot. An electrical control system calculates a ratio from signals of the second and third heat sensor units and determines an actual temperature of the bottom of the cooking utensil from the ratio by using a temperature of a lower surface of the cooktop panel measured by the first sensor unit and a value of the emissivity of the cooking utensil bottom.

Abstract: A method for detecting a fire condition in a cooking chamber of a baking oven. The method includes measuring the oxygen concentration in the baking oven and also using an evaluation circuit of an electronic controller to determine the rate of change of the oxygen. The oxygen concentration and the rate of change are compared to predetermined values stored in a memory of the electronic controller. If the oxygen concentration reaches a value smaller than a limit in the range of 15 to 20 percent by volume, and the rate of change of the oxygen concentration exceeds a rate of decrease of about 2.5 percent by volume per 10 seconds, the fire condition is detected. Subsequently an alarm is created and/or at least one of the heat output or air circulation through the oven is reduced.

Abstract: A baking oven and method for controlling the exhaust flow from a cooking chamber of the baking oven. The exhaust flow is discharged from the oven by a fan. The method includes increasing the speed of the fan and measuring the gas concentration of the cooking chamber during a first time interval. The gas concentration is measured using a gas sensor. At the beginning of the first time interval, an initial gas concentration is measured. During the first time interval a fan speed is selected at which the measured gas concentration varies from the initial gas concentration. The speed of the fan is set for a second time interval as a function of the selected fan speed from the first time interval.

Abstract: A method for controlling a cooking process in a cooking appliance includes determining, from a gas concentration detected during the cooking process, a set of function values corresponding to a shape of a function that depends on the gas concentration from a starting time t0 to a current time tn during a cooking process. Respective sets of comparison values for a comparison at the time tn are determined from the sets of reference values. A plurality of the sets of comparison values coming closest to the set of function values is automatically selected, and a set of parameters including at least an ending time of the cooking process is generated. The selected set of parameters is used for an electrical controller of the cooking appliance until a next comparison is made at a time tn+1. The method is automatically stopped as soon as the ending time of the cooking process has been reached.

Abstract: A method for controlling a pyrolysis cleaning process in an oven includes the steps: a) heating an oven cavity of the oven by switching on a heat source; b) measuring, using an oxygen sensor, an oxygen concentration in the oven cavity or in an exhaust-air conduit configured to discharge fumes from the oven cavity; c) comparing, in an evaluation circuitry of an electrical control unit, the measured oxygen concentration to a predefined limit value stored in a memory; d) operating, if the measured oxygen concentration drops below the limit value, the oven for a predefined first time interval with the heat source switched off, a duration of the first time interval being stored in the memory; and e) repeating steps b) through d) after the first time interval has ended; or f) repeating steps a) through d) if the measured oxygen concentration is equal to or greater than the limit value.

Abstract: A method and cooktop include a cooktop panel, a cooking zone, and an induction heating device disposed below the cooktop panel. First, second and third heat sensor units are disposed beneath the cooktop panel in a region of a measuring spot. The first heat sensor unit is configured to measure heat flow from substantially only the cooktop panel. The second and third heat sensor units are configured to measure heat flow from the cooktop panel and a cooking utensil disposed thereon. A light source is provided for measuring an emissivity of the bottom of the cooking utensil. An auxiliary heater heats the region of the measuring spot. An electrical control system calculates a ratio from signals of the second and third heat sensor units and determines an actual temperature of the bottom of the cooking utensil from the ratio by using a temperature of a lower surface of the cooktop panel measured by the first sensor unit and a value of the emissivity of the cooking utensil bottom.

Abstract: A baking oven and method for controlling the exhaust flow from a cooking chamber of the baking oven. The exhaust flow is discharged from the oven by a fan. The method includes increasing the speed of the fan and measuring the gas concentration of the cooking chamber during a first time interval. The gas concentration is measured using a gas sensor. At the beginning of the first time interval, an initial gas concentration is measured. During the first time interval a fan speed is selected at which the measured gas concentration varies from the initial gas concentration. The speed of the fan is set for a second time interval as a function of the selected fan speed from the first time interval.

Abstract: A method for detecting a fire condition in a cooking chamber of a baking oven. The method includes measuring the oxygen concentration in the baking oven and also using an evaluation circuit of an electronic controller to determine the rate of change of the oxygen. The oxygen concentration and the rate of change are compared to predetermined values stored in a memory of the electronic controller. If the oxygen concentration reaches a value smaller than a limit in the range of 15 to 20 percent by volume, and the rate of change of the oxygen concentration exceeds a rate of decrease of about 2.5 percent by volume per 10 seconds, the fire condition is detected. Subsequently an alarm is created and/or at least one of the heat output or air circulation through the oven is reduced.

Abstract: A method for controlling a cooking process in a cooking appliance includes determining, from a gas concentration detected during the cooking process, a set of function values corresponding to a shape of a function that depends on the gas concentration from a starting time t0 a current time tn during a cooking process. Respective sets of comparison values for a comparison at the time tn are determined from the sets of reference values. A plurality of the sets of comparison values coming closest to the set of function values is automatically selected, and a set of parameters including at least an ending time of the cooking process is generated. The selected set of parameters is used for an electrical controller of the cooking appliance until a next comparison is made at a time tn+1. The method is automatically stopped as soon as the ending time of the cooking process has been reached.

Abstract: A method for controlling a pyrolysis cleaning process in an oven includes the steps: a) heating an oven cavity of the oven by switching on a heat source; b) measuring, using an oxygen sensor, an oxygen concentration in the oven cavity or in an exhaust-air conduit configured to discharge fumes from the oven cavity; c) comparing, in an evaluation circuitry of an electrical control unit, the measured oxygen concentration to a predefined limit value stored in a memory; d) operating, if the measured oxygen concentration drops below the limit value, the oven for a predefined first time interval with the heat source switched off, a duration of the first time interval being stored in the memory; and e) repeating steps b) through d) after the first time interval has ended; or f) repeating steps a) through d) if the measured oxygen concentration is equal to or greater than the limit value.

Abstract: A method for controlling a cooking process in a cooking appliance having a sensor for measuring a gas concentration in the cooking chamber and an electric or electronic control system in communication with the sensor and including an evaluation circuit and a memory, includes ascertaining, as a function of a food to be cooked, a cooking end value stored in the memory. An output signal of the sensor is processed using the evaluation circuit so as to generate a cooking quotient. The cooking quotient at a point in time corresponds to a ratio of the first derivative of the output signal with respect to time to a first extreme value of the first derivative of the output signal with respect to time. A value of the cooking quotient is compared to the cooking end value using the evaluation circuit, and an appliance function is triggered.

Abstract: A method for controlling a cooking process in a cooking appliance having a sensor for measuring a gas concentration in the cooking chamber and an electric or electronic control system in communication with the sensor and including an evaluation circuit and a memory, includes ascertaining, as a function of a food to be cooked, a cooking end value stored in the memory. An output signal of the sensor is processed using the evaluation circuit so as to generate a cooking quotient. The cooking quotient at a point in time corresponds to a ratio of the first derivative of the output signal with respect to time to a first extreme value of the first derivative of the output signal with respect to time. A value of the cooking quotient is compared to the cooking end value using the evaluation circuit, and an appliance function is triggered.

Abstract: A door for a household appliance includes a door frame, a pane and a clamping device for detachably securing the pane to the door frame. The door frame includes a first and a second holding member disposed opposite each other. The clamping device includes an elastic element located at the first holding member and a clamping element located at the second holding member when the door is in an assembled state. The clamping element is movable from a released position to a locking position so as to detachably mount the pane. The pane is located, with play, between the elastic element and the other holding member when the clamping element is in the released position. The clamping element, when in the locking position, engages a gap between the second holding member and a front face of the pane so as to press the pane against the elastic element.

Abstract: The invention relates to a carrier material having an inorganic molecular structure and a surface coating produced by applying a substance and by heat treatment. The invention also relates to a method for the production and to the appropriate uses of said surface coating. Carrier materials made of glass, metal or ceramic should be provided with a surface coating with anti-sticking properties against water-based and/or oil-based organic materials or water-oil emulsions while exhibiting at the same time essentially better temperature-resistant and anti-scratch characteristics than conventional PTFE or silicon coatings. The requirements are met by an inventive surface coating consisting of a combination of inorganic molecules of the carrier material and organic molecules of an applied substance on the uppermost molecular layer of said coating. In order to produce such a surface, an inorganic substance with silicone-like networks is initially applied.