Preparation of food products by cooking with vapour escape detection

摘要

The method for preparing cooked food in a cooking appliance is such that in the event of detection of steam emission from the food the heating power and/or a nominal cooking chamber temperature, according to which the heating power is regulated, is reduced, and/or the time duration (t1) from the beginning of the heating up phase of the cooked food to steam emission is measured and depending upon this time duration a time duration (t2, t3), or a starting time point, of at least one subsequent preparation phase is established. An independent claim is included for a cooking appliance with a control unit for automatic implementation of the method.