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 concerns a method for conducting at least one cooking process in a cooking chamber of a cooking appliance based on a multiple number of parameters that can be entered through an input device of the cooking appliance, whereby, 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, whereby, in dependence of the selection of the starting time and/or ending time in the selection of a multiple number of cooking products and/or cooking programs, an output device indicates when which cooking product is to be loaded into the cooking chamber and to be removed from the cooking chamber and/or, based on at least one parameter, that determines at least one cooking parameter, each cooking process is optimized with regard to the energy consumed by the cooking appliance, the required time and/or the weight lo

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 filling and/or charge-amount-monitoring method for a reservoir for storage of a fluid in a cooking device with an inner casing, including a cooking chamber with a fluid inlet and a fluid outlet, a ventilation device with a fan inside the inner casing, for the circulation of a part of the fluid in the inner casing and a control or regulation device, cooperating with the ventilation device and/or a filling and/or charge-amount-monitoring device, whereby a characteristic parameter for the ventilation device, changing on the basis of the force exerted by the fluid incident on the fan, is analyzed by the filling and/or charge-amount-monitoring device and may be rotation speed, power or current consumption of the ventilation device and a cooking device with a filling and/or charge-amount-monitoring.

Abstract: The disclosure relates to a fan impeller including a base plate and a plurality of fan impeller blades fixed to the plate. The fan impeller blades are positioned in an essentially vertical manner on the base plate and have a substantially radial arrangement, each fan impeller blade including a front edge facing radially outwardly that is substantially perpendicular to the base plate, a rear edge facing radially inwardly that is substantially perpendicular to the base plate, an exterior surface located on the delivery side of the fan impeller and an interior surface located on the intake side of the fan impeller. At least one raised element is mounted and/or configured on the exterior surface of at least one selection of the fan impeller blades, the element being positioned at a distance from the base plate and extending substantially in a diagonal manner away from the base plate from the front edge to the rear edge of the fan impeller blades.

Abstract: A cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber.

Abstract: The invention is directed to an apparatus and to a method for cleaning a cooking appliance comprising a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, whereby the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain.