Abstract: A food carrier for use in a cooking space of a cooking appliance has a first cooking area and a second cooking area on which a food to be cooked can be placed. The cooking areas can in particular be grilling areas. The first and the second cooking areas are arranged on opposite sides of the food carrier, and each of the first and second cooking areas has a structuring. The structuring of the first cooking area is different from the structuring of the second cooking area.

Abstract: A method of displaying parameters of a cooking process involves a step in which an information window is provided within an indicating window. Further, a cooking intelligence applied is temporarily displayed in the information window. A cooking appliance display device can be used for displaying various parameters and steps of a cooking process and for making these available to an operator for interaction, with an information window being provided in which a currently applied cooking intelligence is displayed.

Abstract: In a method of controlling a cooking process, at least two temperature values are picked up by a cooking process sensor which is adapted to be stuck at least partly into food to be cooked. Specific parameters of cooking food and/or cooking utensils are determined via the thermo kinetics of the temperature values registered, and the specific cooking food and/or cooking utensil parameters determined are utilized for controlling the cooking process. The invention likewise relates to a cooking process sensor for use with the method according to the invention.

Abstract: A method and apparatus for homogenizing the energy being supplied to products being cooked. The product is cooked in a cooking chamber of the apparatus on at least one receptacle or container, such as a baking tray or grill. The cooking chamber atmosphere is conducted over the container essentially along a plurality of flow paths which extend essentially parallel in relation to one another and the direction of the flow paths is periodically reversed so as to obtain a uniform heating of the products being cooked.

Abstract: In a method and an apparatus for automatically cleaning at least the cooking chamber of a cooking device upon use of a fluid, the fluid is selected from a first fluid comprising cleaning agent, rinse agent, decalcification agent, water and/or the like, and/or from a second fluid that is acquired from the third fluid discharging from the cooking chamber during cleaning on the basis of at least partial cleaning thereof. At least one spray head is provided to which the first fluid from at least a first reservoir and/or the second fluid can be supplied via a line system from a processing unit connected to the discharge conduit of the cooking chamber. The processing unit has at least a second reservoir, a cleaning unit, and a pump unit.

Abstract: A cooking device having a cooking chamber, a motor unit for driving a fan for purposes of circulating cooking chamber atmospheres in the cooking chamber, a control and regulator unit cooperating with the motor unit and a voltage phase and frequency converter which has power supply connections for the input of a.c. voltage signals L1 and at least one connection to the control and regulator unit and an output connection for transmitting three-phase voltage signals U, V and W with adjustable amplitude, frequency and phase to the motor unit.

Abstract: An insulating glass door for a cooking chamber of a cooking appliance is formed by an insulating glass window composed of two individual panes which are spaced apart for forming an interspace therebetween, which is sealed by an insulating material. The door includes at least one door component which is integrated and extends between the two spaced-apart panes.

Abstract: A combustion system and a method for adapting the combustion system to utilize a first fuel when the system has been designed for a second fuel. The method and system provide inlets for adding air to lower the quality of the first fuel to the quality of the second fuel or inlets for adding a third fuel of a higher quality than the second fuel to raise the quality of the first fuel to the level of the quality of the second fuel.

Abstract: A system for electronically monitoring scaling in an apparatus for heating and/or evaporating a liquid, comprising a container for at least temporarily receiving the liquid. The container comprises a liquid inlet, a liquid outlet and/or a vapor outlet and a heating element for evaporating liquid from the container. An evaluation unit is connected to at least one liquid level indicator and at least one flowmeter. A value relating to a desired filling volume of the container can be inputted into the evaluation unit and/or can be stored therein. The desired filling volume can be compared to a nominal liquid level in the evaluation system when water is constantly added by the flow meter, whereby the nominal liquid level is detected by the liquid level indicator, or to a nominal filled-in quantity detected by the flowmeter when the liquid flow indicator regulates the level of the filled-in liquid.