| 摘要 |
The method involves determining the core temperature of a cooking product at first location and determining the warmest temperature/surface temperature of food to-be-cooked at second location which is at spatial distance from first location. A characteristic of medium temperature of cooking reference value is determined by evaluating the temperatures and the spatial distance. The temperature dependent cooking product specific control parameter is determined from the reference value. The microwave power is adjusted in response to the control parameter. An independent claim is included for cooking apparatus. |
