Abstract: A method for controlling a cooking process of food stuff includes: a) detecting at least one physical property such as electrical impedance (Z) and/or a temperature (T) at a check point of the food stuff, b) deriving food type information about the type of food of the food stuff and/or food age information about the age of the food stuff, c) deriving a bacterial information (e.g. F or F<F0) about the bacterial concentration (or reduction thereof) in the food stuff, d) using the food type information of the food stuff and/or the food age information of the food stuff in said step of deriving the bacterial information (e.g. F or F<F0), e) providing said bacterial information (e.g. F or F<F0) to an information output unit for adapting the cooking time and/or temperature dependent on this bacterial information.