Abstract: A cooking appliance includes a housing, a muffle arranged in the housing and including walls which define a cooking chamber of the cooking appliance, and a heating element designed strand-like and repeatedly bent and arranged outside the muffle in an intermediate space between the housing and the muffle. The heating element is arranged spaced apart from a heating-element-facing one of the walls and adjacent thereto. A distancing unit positions the heating element at a defined spacing from the heating-element-facing one of the walls.

Abstract: A cooking appliance includes a muffle arranged in a housing and a heating element arranged only in an intermediate space region formed between only one wall of the muffle and an outer wall of the housing in substantially parallel spaced-apart relation thereto. The heating element includes a first heating sub-element and a second heating sub-element. When viewed in a projection plane in parallel relation to a main extension surface of the heating element, one of the heating sub-elements is surrounded by the other heating sub-element. The heating sub-elements are operable independently of one another in one operating mode, and operable jointly in a further operating mode. A temperature sensor detects a temperature the wall of the muffle and is arranged in the intermediate space region adjacent to and between the heating sub-elements for detecting the temperature of the wall of the muffle in an operating mode of the heating element.

Abstract: A cooking appliance includes a housing and a muffle arranged in the housing and defining a cooking chamber. A first heating element is arranged outside the muffle in an intermediate space between the housing and the muffle and arranged as top-heat heating element in an upper intermediate space region between an upper wall of the muffle and an upper outer wall of the housing in substantially parallel spaced-apart relation thereto. A second heating element is arranged outside the muffle in an intermediate space between the housing and the muffle and arranged as bottom-heat heating element in a lower intermediate space region between a lower wall of the muffle and a lower outer wall of the housing in substantially parallel spaced-apart to the lower wall of the muffle. The first and second heating elements have same configuration in terms of an electrical heating element parameter and/or a geometric heating element parameter.

Abstract: A cooking appliance includes a housing and a muffle which is arranged in the housing and includes walls that define a cooking chamber of the cooking appliance and include a top wall, a bottom wall, a rear wall and side walls. The side walls have a thickness which is different from a thickness of the bottom wall and/or different from a thickness of the rear wall and/or different from a thickness of the top wall.

Abstract: A cooking appliance includes a housing, a muffle arranged in the housing and including walls to define a cooking chamber of the cooking appliance, a heating element arranged outside the muffle in an intermediate space between the housing and the muffle, and a thermal shielding unit arranged in the intermediate space and designed to thermally shield the heating element relative to the housing. The thermal shielding element is made of a material which has as melting point a temperature value which is higher than a maximum operating temperature of the heating element.

Abstract: In a method for preparing a cooking product, an image is captured of a cooking product by a camera, and a virtual image of the cooking product is provided to show a cooking state of the cooking product as captured by the image at a later cooking time.

Abstract: A household cooking appliance includes a cooking chamber delimited by a cooking chamber wall, and a cooking chamber camera located outside of the cooking chamber, for capturing an image from the cooking chamber through a viewing opening in the cooking chamber wall. The cooking chamber camera is movable during an operating sequence from a resting position into a capturing position in order to capture the image and back from the capturing position into the resting position after having captured the image, with the cooking chamber camera being subject to more heat from the cooking chamber in the capturing position than in the resting position.

Abstract: In a method for determining a cooking end time of food located in a cooking chamber of a household cooking appliance, at the beginning of a cooking process a lightness value-separable image of the cooking chamber is created and segmented based of color coordinates thereof by way of cluster analysis to produce food pixels associated with the food and surrounding pixels associated with a surrounding area of the food. A user is offered an opportunity to enter a target degree of browning. During the cooking process images of the cooking chamber at intervals are recorded and a respective actual degree of browning is computed in these images based on the food pixels. The actual degree of browning is compared with the target degree of browning and the food is treated in the cooking chamber until the actual degree of browning has at least approximately reached the target degree of browning.

Abstract: A cooking appliance includes a housing, a muffle arranged in the housing and defining a cooking chamber, a door movably arranged on the housing for closing the cooking chamber, and a flow channel system conducting air suctioned from the surroundings of the cooking appliance in flow channels of the flow channel system in order to cool the door and the housing. The flow channel system, when viewed in a height direction of the cooking appliance, includes an inflow channel extending in the housing and below the muffle such that air flowing through the inflow channel flows from the door into the housing, and an outflow channel extending separate from the inflow channel in the housing and below the muffle such that air flows via the outflow channel out of the housing. The inflow channel and the outflow channel are arranged one over the other when viewed in the height direction.

Abstract: In a method for setting a desired degree of browning of food to be cooked, an image from a cooking chamber of a household cooking appliance containing food to be cooked is recorded and the image is displayed on a screen. A user-selectable image measurement region is defined in the displayed image and a desired degree of browning is ascertained for the selected image measurement region.

Abstract: A household cooking appliance includes a cooking chamber delimited by a cooking chamber wall, and a cooking chamber camera located outside of the cooking chamber, for capturing an image from the cooking chamber through a viewing opening in the cooking chamber wall. The cooking chamber camera is movable during an operating sequence from a resting position into a capturing position in order to capture the image and back from the capturing position into the resting position after having captured the image, with the cooking chamber camera being subject to more heat from the cooking chamber in the capturing position than in the resting position.

Abstract: In a method for preparing a cooking product, an image is captured of a cooking product by a camera, and a virtual image of the cooking product is provided to show a cooking state of the cooking product as captured by the image at a later cooking time.

Abstract: A filter unit for a fume extraction device includes a filter body having a filter element and a collecting region which is situated below the filter body and at least partially surrounds the filter body for collecting a liquid. An upper region of the filter unit is formed with an air inlet opening to let in air that is suctioned by the fume extraction device, with the air inlet opening at least partially surrounding the filter body. A bottom side of the filter unit is provided with an air outlet opening to let air out of the filter unit to the fume extraction device.

Abstract: In a method for carrying out a cleaning procedure for a cooking appliance, a first tank of the cooking appliance is filled by a user with water. A first portion of water in the first tank is moved into a buffer store and then moved from the buffer store into a cooking chamber to provide a first treatment agent therein. The first treatment agent remains in the cooking chamber for a first time period. A second portion of water in the first tank is moved into the buffer store and the first treatment agent is moved into the first tank. The second portion of water in the buffer store is into the cooking chamber to provide a second treatment agent in the cooking chamber. The second treatment agent remains in the cooking chamber for a second time period and the second treatment agent is then moved into the first tank.

Abstract: A combined device includes a cooking surface having a recess. Arranged underneath the cooking surface is a fume extractor to extract air from a space above the cooking surface via the recess. The fume extractor forms with the cooking surface an assembly unit and includes a fan with an air inlet opening. The fan is arranged such that the air inlet opening of the fan faces the cooking surface. The air inlet opening of the fan, when viewed in a top view upon the cooking surface, is located at least partially underneath the recess.

Abstract: A filter unit for a fume extraction device includes a filter body having a filter element and a collecting region which is situated below the filter body and at least partially surrounds the filter body for collecting a liquid. An upper region of the filter unit is formed with an air inlet opening to let in air that is suctioned by the fume extraction device, with the air inlet opening at least partially surrounding the filter body. A bottom side of the filter unit is provided with an air outlet opening to let air out of the filter unit to the fume extraction device.

Abstract: A filter unit for a fume extraction device includes a filter body having a filter element and a collecting region which is situated below the filter body and at least partially surrounds the filter body for collecting a liquid. An upper region of the filter unit is formed with an air inlet opening to let in air that is suctioned by the fume extraction device, with the air inlet opening at least partially surrounding the filter body. A bottom side of the filter unit is provided with an air outlet opening to let air out of the filter unit to the fume extraction device.

Abstract: A filter unit for a fume extraction device includes a filter body having a filter element and a collecting region which is situated below the filter body and at least partially surrounds the filter body for collecting a liquid. An upper region of the filter unit is formed with an air inlet opening to let in air that is suctioned by the fume extraction device, with the air inlet opening at least partially surrounding the filter body. A bottom side of the filter unit is provided with an air outlet opening to let air out of the filter unit to the fume extraction device.

Abstract: A combined device includes a cooking surface having a recess. Arranged underneath the cooking surface is a fume extractor to extract air from a space above the cooking surface via the recess. The fume extractor forms with the cooking surface an assembly unit and includes a fan with an air inlet opening. The fan is arranged such that the air inlet opening of the fan faces the cooking surface. The air inlet opening of the fan, when viewed in a top view upon the cooking surface, is located at least partially underneath the recess.

Abstract: In a method for carrying out a cleaning procedure for a cooking appliance, a first tank of the cooking appliance is filled by a user with water. A first portion of water in the first tank is moved into a buffer store and then moved from the buffer store into a cooking chamber to provide a first treatment agent therein. The first treatment agent remains in the cooking chamber for a first time period. A second portion of water in the first tank is moved into the buffer store and the first treatment agent is moved into the first tank. The second portion of water in the buffer store is into the cooking chamber to provide a second treatment agent in the cooking chamber. The second treatment agent remains in the cooking chamber for a second time period and the second treatment agent is then moved into the first tank.