Preparation of food products by cooking with vapour escape detection

摘要

The method involves heating cooked food to temperature above 90 degrees Celsius in heating phases (A, B), such that steam is discharged from the food. The steam discharge is detected by a signal from a steam discharge-sensor. Heating power and/or a reference-cooking chamber temperature is reduced during detection of the steam discharge. Time duration (t1) from the beginning of the heating phases to the steam discharge is measured for determining time duration (t2, t3) of a subsequent preparation phase, where the detection of the stream discharge is prevented before a time point (ta). An independent claim is also included for a cooking appliance with a controller for executing a method for preparing cooked food in a cooking chamber.