Method for determination of degree of browning of cooked food of cooking appliance, and for determining contamination degree of cooking chamber, involves calibrating gas sensor by recording of measured values of pure substances

摘要

The method involves calibrating gas sensor in a non-recurring manner by recording of measured values of pure substances or mixtures of pure substances for two different substances. A data base is generated for assignment of relative values. The relative values are obtained by forming a quotient from a primary measured value portion of the former substance and a secondary measured value portion of the latter substance.