Cooking method with at least one core temperature probe

摘要

The method comprises temporarily cooking first and second cooking items in a compartment of a cooking appliance in dependent of their respective core temperature, temporarily inserting a core temperature sensor into the first cooking item, receiving measured values of the core temperature sensor for determining a first parameter characterized for the cooking process of the first cooking item, altering the core temperature sensor into the second cooking item when the first characteristic parameter is determined, and re-cooking the both cooking items under considering the first parameter. The method comprises temporarily cooking first and second cooking items in a compartment of a cooking appliance in dependent of their respective core temperature, temporarily inserting a core temperature sensor into the first cooking item, receiving measured values of the core temperature sensor for determining a first parameter characterized for the cooking process of the first cooking item, altering the core temperature sensor into the second cooking item when the first characteristic parameter is determined, re-cooking the both cooking items under the consideration of the first parameter, receiving measured values of the core temperature sensor for determining a second parameter characterized for the cooking process of the second cooking item, and finally cooking the both cooking items in dependent of the first and/or second parameters. The measured values of the core temperature sensor are received and evaluated as function of time. The first and/or second parameters consist of a target-core temperature intermediate value of the each cooking item determined by a percentage portion of a target-core temperature final value, a maximum value, a minimum value, a maximum value of the slope of the core temperature over the time in a given time interval and/or a null point of the second derivative of the core temperature after the time, an initial parameter of the each cooking item determined by the caliber of the cooking item whether the cooking item placed in the cooking compartment is fresh, frozen or pre-cooked, a cooking process parameter determined by a remaining cooking time of the each cooking item and/or in multiple cooking steps and/or the flow of a cooking step of the process, and a climate parameter of the cooking compartment determined by the target-core temperature intermediate value, maximum value, minimum value, slope, turning point of the temperature, the humidity and/or the circulation of the atmosphere in the cooking compartment as function of time. The both cooking items are different with respect to their type and or caliber when they are simultaneously cooked in the same cooking compartment. The both cooking items are introduced simultaneously or successively into the cooking compartment and/or are removed simultaneously or successively from the cooking compartment, where multiple cooking items are cooked.