Abstract: A cooking device has at least one pre-set parameter for at least one predetermined program, such as a cooking program, and/or cleaning program, and/or for at least one predetermined mode of operation, such as a cooking mode of operation or a cleaning mode of operation. The preset parameter can be modified by means of at least one modification function element of a control element of the cooking device. During a particular time period, the modification can be confirmed, accepted and/or stored by means of at least one confirmation and/or storage function element of the control element of the cooking device, and after a particular time period has elapsed, the modification can be confirmed, accepted and/or stored automatically by the cooking device.

Abstract: A cooking appliance including an interior, a fan mechanism having at least one fan wheel in the interior, at least one first flow directing member for subdividing the interior into a pressure chamber that houses the fan wheel and a cooking chamber, in which the first flow directing member includes at least one suction port for sucking atmosphere from the cooking chamber into the pressure chamber when the fan wheel is in operation and at least one blow-off port for blowing atmosphere from the pressure chamber into the cooking chamber when the fan wheel is in operation; and at least one second flow directing member that is included with the fan mechanism in the area of the suction port of the first flow directing member in order to improve the flow from the cooking chamber into the pressure chamber by forcing an axial main flow H in the suction zone of the fan mechanism, where the second flow directing member performs a nozzle function, extends from the fan mechanism into the cooking chamber, and overlaps the e

Abstract: A method of operating a cooking appliance that includes performing at least one cooking process on a first item of a plurality of items in a first cooking chamber zone of the cooking chamber. The at least one cooking process being performed based on parameters entered through the input device. The method also includes identifying a second item to be cooked in the cooking chamber of the cooking appliance. The method further includes proposing, with an output device, cooking the second item in the cooking chamber of the cooking appliance, and displaying, with the output device, a loading request indicating a second cooking chamber zone in which the second item is to be loaded. Further, the method includes cooking the second item while the first item is already cooking such that the second item is cooked at least partially overlapping with the first item.

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 of operating a cooking appliance that includes performing at least one cooking process on a first item of a plurality of items in a first cooking chamber zone of the cooking chamber. The at least one cooking process being performed based on parameters entered through the input device. The method also includes identifying a second item to be cooked in the cooking chamber of the cooking appliance. The method further includes proposing, with an output device, cooking the second item in the cooking chamber of the cooking appliance, and displaying, with the output device, a loading request indicating a second cooking chamber zone in which the second item is to be loaded. Further, the method includes cooking the second item while the first item is already cooking such that the second item is cooked at least partially overlapping with the first item.

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. One 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: Computer-implemented systems and methods are provided for the energy-saving control of at least one process in a food processing device including a processing chamber, at least one processing device, and a control or regulating device. The control or regulating device can reduce the duration of at least the first process step or the duration of regulation in the first processing step or switch off the processing device during at least a part of the processing step to save energy, based on at least one first variable relating to the climate in the processing chamber or at least one second variable relating to the processing device or at least one third variable relating to the food item to be processed or at least one fourth variable relating to a degree of soiling of the processing chamber, during at least one second processing step directly after the first processing step.

Abstract: A method for operating at least one cooking process in a cooking chamber of a cooking appliance is based on a multiple number of parameters that can be entered through an input device of the cooking appliance. Based on the parameters, at least one cooking product and/or cooking program, at least one starting and/or ending time of the cooking of at least one cooking product and/or for at least one cooking program, and at least one cooking parameter can be selected. An output device indicates when each cooking product is to be loaded into and removed from the cooking chamber in dependence of the starting time and/or ending time, and the selection of a multiple number of cooking products. Additionally, the sequence of cooking of the cooking products can be optimized based on at least one parameter that determines at least one cooking parameter.

Abstract: A method for the cooking of a cooking product in a cooking appliance with a cooking chamber that comprises at least one heating device, a computer device, a memory device and at least one sensor device, is carried out, in dependence on a degree of cooking of a cooking product and/or of a cooking duration, in particular determined by the core temperature, the browning, the pH value and/or the cooking value, from values measured by the sensor device with consideration of the at least occasionally deposited values in the memory device via the computer device, wherein at least two steps separated from one another in time, comprising a pre-cooking step, which is interrupted when a determined intermediate value of the degree of cooking and/or of the duration of cooking, in particular a determined remaining time for reaching the cooking duration is reached, and a finishing cooking step, in particular a finishing step that is recalled at a later time point in order to end the cooking of the cooking product with consi

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 conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance before selection and/or beginning of the treatment program, (b) storing the first value, (c) determining at least one second value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance after loading the cooking product into the preparation chamber or after introduction of a lime removal and/or cleaning agent into the preparation chamber and/or after beginning of the treatment program, (d) determining at least one third value from the first and second value, (e) comparing the third value with the stored values, and (f) conducting the treatment program as a function of the result of the comparison of the third value with stored values.

Abstract: A cooking appliance configured to perform a method for conducting at least one cooking process in a cooking chamber of the cooking appliance based on a multiple number of parameters that can be entered through an input device of the cooking appliance. Based on the parameters, at least one cooking product and/or cooking program and at least one starting and/or ending time of the cooking of at least one cooking product and/or for at least one cooking program and at least one cooking parameter can be selected. The appliance is further characterized by the fact that the cooking appliance proposes if and, if applicable, which cooking product can be cooked in addition to a cooking product already undergoing a cooking process under way.

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 cooking appliance including an interior, a fan mechanism having at least one fan wheel in the interior, at least one first flow directing member for subdividing the interior into a pressure chamber that houses the fan wheel and a cooking chamber, in which the first flow directing member includes at least one suction port for sucking atmosphere from the cooking chamber into the pressure chamber when the fan wheel is in operation and at least one blow-off port for blowing atmosphere from the pressure chamber into the cooking chamber when the fan wheel is in operation; and at least one second flow directing member that is included with the fan mechanism in the area of the suction port of the first flow directing member in order to improve the flow from the cooking chamber into the pressure chamber by forcing an axial main flow H in the suction zone of the fan mechanism, where the second flow directing member performs a nozzle function, extends from the fan mechanism into the cooking chamber, and overlaps the e

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 controlling at least two cooking devices, an associated cooking device and an associated system consisting of at least two cooking devices. According to the invention, data is generated in a control unit of at least one cooking device, said data being suitable for influencing the operation of another cooking device. The data is transmitted to a control unit (24) of the other cooking device and the control unit of the other cooking device controls the operation of said other cooking device (24) in accordance with the transmitted data.

Abstract: A heatable housing and a device such as a cooking appliance including a heatable housing for producing steam includes at least one wall that delimits an interior space, which is enclosed by the housing at least in areas and which serves to hold a liquid to be vaporized. The wall has at least one hollow for accommodating at least one heating device.

Abstract: The invention relates to a method for storing data in a memory of a cooking appliance and/or for reading data from the memory of the cooking appliance, wherein the cooking appliance comprises at least one interface to a server. In a first step, data of the cooking appliance is stored in the memory, and in a second step, following authentication by the server in relation to the cooking appliance, data is read from the memory by the server via encoded data transmission. The invention further relates to a cooking appliance, comprising at least one memory, a user interface, and at least one interface to at least one server in order to carry out such a method for the purpose of transmitting data between the memory and at least the server.

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 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.