Abstract: An oven having two sources of heat is controlled to perform high quality results when the user simply chooses the class of food on a front panel. A first source of heat is active during a first period until a second source of heat takes over during a second period until the temperature rises to a specific temperature threshold. The time required to reach this specific temperature threshold is measured. The measured time is dependent on the size and type of the food to such a degree that the remaining baking time can be determined with high precision along with the required baking temperature during the remaining baking time. The oven then preforms baking for the remaining baking time using either or both of the first and second sources of heat and informs the user about the remaining baking time.