In a microwave oven, a procedure for cooking orheating food is controlled by means of one or more humid-ity sensors (11) which sense the humidity emission fromthe food or dish. The control is based on the sensing ofrelative humidity variations and require access to aninitial humidity value or reference value, which isestablished through a calculation process eliminatingthe effect of residual humidity remaining in the ovenwhile saving time when starting the cooking or heatingprocedure.
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