Method for refining of cooked food, involves ascertaining variety of cooked food or doneness of cooked food by bio-impedance measurement

摘要

The method involves ascertaining a variety of cooked food or a doneness of the cooked food by a bio-impedance measurement. The variety of cooked food is ascertained with the help of a delay angle determined from a bio-impedance measurement. A user guide of a cooking equipment is adapted to the variety of cooked food by the ascertained variety of the cooked food. Independent claims are also included for the following: (1) a cooking equipment with a baking oven; (2) a cooking tableware with a bearing surface; and (3) a measuring electrode for insertion into the cooked food.