Abstract: An automatic control system for regulating the cooking process of a food product where it reaches the desired result respective of the initial temperature of the food product, its moisture content or quality. The invention solves the problem by using the characteristic breakpoints (2,3,4,5) that, whereby the adding of heat, occurs on one or two temperature curves (12,13) obtained at different measuring points, when the temperature again rises after the temperature drop of the heat transportation of medium after the insertion of the food product with a lower temperature than the heat transportation medium or when water transites from solid to liquid form (2,3) and from liquid form to steam (4,5).

Abstract: The invention describes a device for cooking food without frying fat where touchable parts are kept well cooled and the food products can be taken out without the device having to be dismantled or tools being used and where the amount of watervapour in the food processing compartment can be regulated in such a way that optimum process quality can be reached. The invention solves these problems by the food processing taking place in the rotating food processing compartment (8) which is flushed by hot air driven by a fan (12) placed inside the oven compartment on five sides surrounded by the shell (2) and the sixth side of which is covered by a component consisting of the heat shield (4) and the cooling-air duct (5) broken through by the rotatable basket holder (6) with the basket (7) and with their corresponding heat shields (20,21) and cooling-air ducts (22,23).