Abstract: A method of cooking a cooking product using at least two different energy sources for cooking the cooking product, involves the following steps of selecting a cooking path by means of which the cooking product to be cooked is cooked, wherein the cooking path comprises a total energy to be introduced, which is to be introduced into the cooking product by the at least two different energy sources, and wherein the cooking path comprises a target temperature profile of a cooking product core; determining an actual temperature of the cooking product core during an ongoing cooking process; and regulating at least one of the two energy sources on the basis of the at least one target temperature profile of the core temperature and the actual temperature of the core temperature, taking the total energy to be introduced into account, such that the total energy to be introduced is maintained.

Abstract: A method for load detection in a cooking chamber of a cooking device is described. At least one cooking chamber climate value in the cooking chamber is acquired. A gradient of a temperature change is acquired using a temperature sensor associated with a microwave trap or a microwave absorber. The at least one cooking chamber climate value and the gradient of the temperature change are evaluated jointly to estimate the load in the cooking chamber of the cooking device. Furthermore, a cooking device for cooking food to be cooked is described.