Method for reducing smoke formation during cooking process in cooking chamber, involves adjusting cooking chamber atmosphere by temporary reduction of volume flow in cooking chamber

摘要

The method involves adjusting the cooking chamber atmosphere by temporary reduction of the volume flow in the cooking chamber, particularly depending on the geometry of the cooking chamber or fixtures in the cooking chamber. The cooked food comprises meat, fish, poultry products, vegetables and pasta. An independent claim is included for a cooking device with a heat exchanger or an electrical heating element.