阅读说明：本技术 利用烹饪物的光学显示的烹饪物区用于制备烹饪物的方法、烹饪设备和计算机程序产品 (Method for preparing a cooking product using an optically displayed cooking product area of the cooking product, cooking device and computer program product ) 是由 M·库赫勒 K·里戈特 S·施特茨 M·福格特 于 2020-03-24 设计创作，主要内容包括：本发明的一个方面涉及一种用于在烹饪设备(1)的烹饪空间(3)中制备烹饪物(10)的方法,其中烹饪物(10)布置在烹饪空间(3)中,并且其中确定至少一个不涉及整个烹饪物的第一烹饪物区(13、16),其中确定的烹饪物区(13、16)利用烹饪设备(1)的照明装置(6)照明,从而在烹饪物(10)上可光学感知地识别确定的烹饪物区(13、16)。本发明的另外的方面涉及一种烹饪设备(1)和一种计算机程序产品(12)。(One aspect of the invention relates to a method for preparing a cooking product (10) in a cooking space (3) of a cooking appliance (1), wherein the cooking product (10) is arranged in the cooking space (3), and wherein at least one first cooking product region (13, 16) which does not relate to the entire cooking product is determined, wherein the determined cooking product region (13, 16) is illuminated with an illumination device (6) of the cooking appliance (1), so that the determined cooking product region (13, 16) is optically perceptible on the cooking product (10). Further aspects of the invention relate to a cooking apparatus (1) and a computer program product (12).)

1. Method for preparing a cooking item (10) in a cooking space (3) of a cooking appliance (1), wherein the cooking item (10) is arranged in the cooking space (3) and wherein at least one first cooking area (13, 16) is determined which does not relate to the entire cooking item, characterized in that the determined cooking area (13, 16) is illuminated by means of an illumination device (6) of the cooking appliance (1) such that the determined cooking area (13, 16) is optically perceptible on the cooking item (10).

2. Method according to claim 1, characterized in that information about the determined specific preparation scenario of the cooking area (13, 16) is received by a control unit (5) of the cooking device (1).

3. The method of claim 2, wherein the information is input into the input unit by a user.

4. Method according to any of the preceding claims, characterized in that at least one cooking area (13, 16) is preset by the user by a non-contact gesture, wherein the gesture is detected by a detection unit (9) of the cooking device (1) and the cooking area (13, 16) to be produced is identified by evaluating the gesture.

5. Method according to claim 4, characterized in that the local position of the cooking zone (13, 16) on the cooking item (10) and/or the size of the cooking zone (13, 16) is preset by at least one non-contact position.

6. Method according to claim 4 or 5, characterized in that by means of the gesture a shadow image is produced on a reference surface and the shadow image is detected by a detection unit (9) of the cooking appliance (1) and the cooking area (13, 16) to be produced is identified by evaluating the shadow image.

7. Method according to claim 6, characterized in that the gesture-generating element (19) is held in the light cone (14, 17) of the lighting device (6) and thereby generates a shadow image that is detected and evaluated.

8. Method according to claim 7, characterized in that the holding of the position generating element (19) in the light cone (14, 17) is detected and, as a function thereof, the movement of the light cone (14, 17) and/or the size of the light cone (14, 17) is coupled with the movement of the position generating element (19) and the position generated thereby, so that the cooking area (13, 16) is thereby preset and can be optically perceived on the cooking object (10) by illumination.

9. Method according to claim 8, characterized in that the production of the cooking zone (13, 16) is ended by carrying out a production ending movement with the gesture-generating element (19).

10. Method according to claim 9, characterized in that as the generating of the end movement a rapid pulling out of the position generating element (19) from the light cone (14, 17) is carried out.

11. Method according to one of the preceding claims, characterized in that the cooking area information and/or the information (21) about the preparation scenario selected or preset for the cooking area (13, 16) is optically projected directly onto the cooking area (13, 16) for perception.

12. Method according to one of the preceding claims, characterized in that at least two cooking zone areas (13, 16) are optically recognized on the cooking item (10) at least temporarily simultaneously, wherein for this purpose one cooking zone area (13) is optically recognized with a first light color and a second cooking zone area (16) is optically recognized with a second light color different therefrom.

13. Method according to one of the preceding claims, characterized in that the treatment to be carried out for the cooking zone (13, 16), in particular for the movement of the cooking zone, is displayed optically perceptible on the cooking zone (13, 16), in particular symbolically by a symbol (21) which is projected onto the cooking zone (13, 16) and can be moved dynamically.

14. Cooking appliance (1) having a housing (2) and a cooking space (3) configured in the housing (2) in which a cooking product (10) can be prepared, wherein the cooking appliance (1) has a lighting device (6) and a control unit (5), wherein the cooking appliance (1) is configured for carrying out the method according to one of the preceding claims.

15. Computer program product (12) having instructions which, when the program is implemented by a computer, cause the computer to carry out the steps of the method according to any one of the preceding claims 1 to 13.

Technical Field

An aspect of the invention relates to a method for preparing a culinary article in a cooking space of a cooking apparatus. The cooking items are arranged in the cooking space and define a first cooking area and at least one second cooking area of the cooking items. One of the cooking area is selected. Another aspect of the invention relates to a cooking apparatus. Furthermore, an aspect of the invention relates to a computer program product.

Background

Various cooking appliances are known from the prior art, in which optical information can be shown in a cooking space. It is possible, for example, to be able to optically detect a specific entry plane, as is known, for example, from DE 102009001093 a 1.

However, specific information about the cooking area of the cooking item is not possible there.

In this connection, it is known from US 2018/0220496 a1 that an image of a cooking item can be shown on the display of the cooking appliance and that the user can individually mark, for example can circle out, and thus can select different cooking areas of the cooking item. Information can then be entered for such a cooking zone determined on the user side. In addition, other information may be displayed on a display or display unit of the cooking apparatus. This may be information that the cooking item should be repositioned, for example.

However, in this embodiment, the disadvantage is to be seen that only such a separation of the cooking zone is displayed and recognized on the display.

Disclosure of Invention

It is an object of the present invention to provide a method, a cooking device and a computer program product in which or with which the individual cooking zones of a cooking product can be shown in a better and easily understandable manner.

This task is solved by a method, a cooking device and a computer program product according to the features of the independent claims.

One aspect of the invention relates to a method for preparing a cooking item in a cooking space of a cooking device, wherein the cooking item is arranged in the cooking space. A first cooking zone is determined which in particular does not have an entire cooking object. In addition or alternatively thereto, at least one second cooking zone can be determined, in particular without or with reference to the entire cooking product. In particular, a cooking area is selected for this purpose. The selected cooking area is illuminated by means of an illumination device of the cooking appliance, so that the selected cooking area is optically perceptible on the cooking item itself. In the proposed method, therefore, the partial region of the entire cooking item which is representative of the cooking area and which has been determined and selected can be optically perceived. It is thus possible to identify by the user on the cooking item itself which cooking area has been determined or selected and where it is actually located on the cooking item or to provide a position relative to the entire design of the cooking item. The defined cooking area can be optically perceptible on the surface or on the outer side of the cooking item in a defined manner.

The cooking object may be a single coherent object. However, the cooking items may also be a collection of different consumable food items that are present in the cooking space at the same time. The objects may be separate and may differ in consistency and/or taste and/or size and/or shape etc. Thus, in this relation, the cooking matter means not only, for example, a single object such as a meat chunk, a dumpling, a potato, a ball, a noodle, and the like. However, the culinary item is also a combination of, for example, a piece of meat and a separate side dish with respect to the piece of meat, so that the culinary item can also consist of two separate objects. In this connection, any side dish for such a piece of meat or other, in particular main, object may also be considered as a further object.

If the cooking object is only one coherent object, the cooking area may be a partial area of the object. In a culinary article representing a collection of a plurality of individual objects, an object may be a first culinary article area and a further object may be a second culinary article area. In addition, however, it can also be provided that in the object, a partial region represents the cooking area and not only the entire object represents the cooking area.

In an advantageous embodiment, it is provided that when at least two cooking product areas of a cooking product are determined, one of the two cooking product areas is selected, wherein the selected cooking product area is illuminated by an illumination device of the cooking appliance, so that the selected cooking product area is optically perceptible on the cooking product.

It can also be provided that, in a plurality of selected cooking zones, these cooking zones are at least temporarily simultaneously optically perceptible on the cooking items themselves. For example, it can be provided that the different cooking areas are optically perceptible in different light colors and therefore appear on the cooking object itself with the respective light color and can be identified. This embodiment makes it possible to see the individual cooking zones simultaneously and relatively easily for the user to perceive.

In principle, the proposed method improves on the one hand the intuitive perceptibility and the intuitive understanding of the defined cooking zone, since it can be perceived on the cooking item itself and can be displayed and recognized very simply for this purpose with optical recognizability. The optical perceptibility is particularly formed in that light in the spectral range which is visible to humans is emitted by the illumination device and is recognized on the cooking object itself.

In an advantageous manner, the control unit of the cooking appliance receives information about a specific preparation scenario of the selected cooking area. Thus, an automatic assignment can be achieved in that, for the entire specific determined and in particular selected cooking range, individualized preparation information is also available and used for the cooking range and/or for characterizing the cooking range (in particular with regard to the desired preparation result).

In an advantageous embodiment, it is provided that the information is entered into the input unit by a user. The input unit may be an integral part of the cooking apparatus. However, it is also possible that the input unit is a separate unit with respect to the cooking appliance, which may communicate with a control unit of the cooking appliance, for example, by wireless communication. Such an external input unit may be a mobile or portable unit, for example. Which may also be, for example, the communication device of the user. In this connection, it may be, for example, a mobile radio terminal, such as a smartphone or tablet computer.

In an advantageous embodiment, this input can be realized by an input element of the input unit. However, in addition or alternatively, the input can also be made by acoustic signals, in particular speech signals, and/or by a non-contact gesture of the user. In particular, it is possible to selectively implement an input in at least two of the mentioned input possibilities. In this way, the best possible, fast and reliable input can be achieved in different situations.

In an advantageous embodiment, provision is made for at least one of the cooking zones to be preset by the user in a contactless manner by a gesture, wherein the gesture is detected by a detection unit of the cooking appliance and the cooking zone to be produced is identified by evaluating the detected gesture. This mode of action makes it possible to achieve a very simple contactless presetting of the desired cooking zone which is also easily identifiable. In this way, it is possible, on the one hand, to safely define the cooking area and, on the other hand, to avoid soiling of the cooking appliance, in particular of the input unit, even if, for example, the user's fingers are soiled during the preparation process, for example with fat or spices.

Preferably, the local position of the cooking zone on the cooking product and/or the size of the cooking zone can be predetermined by at least one non-contact position. This possibility makes it possible to achieve a high degree of flexibility and variability of the desired cooking zone, since the parameters of the individualizing representation of the cooking zone can be preset simply and quickly by the position.

It is preferably provided that a shadow image is generated on the reference surface by the non-contact position, and the shadow image is detected by a detection unit of the cooking appliance and the cooking area to be generated is identified by evaluating the shadow image. This is a particularly advantageous embodiment, since shadow images generally have sharp contours, which can be recognized by the detection unit in a particularly safe and unambiguous manner. These advantages are additionally taken into account again by generating shadow images not only anywhere but also on the reference plane. The detection unit is aligned to a certain extent with respect to the reference surface in order to subsequently recognize the shadow image particularly reliably. Furthermore, the detection of various shadow images randomly generated anywhere in the area of the cooking appliance is also prevented by this embodiment and erroneously interpreted as a pose for determining the cooking area. In order to prevent this misunderstanding, it is additionally advantageous to display the shadow image on a preset or predetermined reference surface. The reference surface is a surface of the cooking apparatus, in particular a surface in the cooking space.

In an advantageous embodiment, it is provided that the position generating element is held in a light cone of the lighting device and thereby generates a shadow image, which is visualized on the reference surface and detected and evaluated. This is a further very advantageous embodiment, since in this connection, the lighting device, in particular the lighting device providing the light cone in which the position generating element is held for generating the shadow image, is then also used for optically recognising the cooking zone on the cooking item itself. The number of components of the cooking appliance can therefore be reduced on the one hand and the installation space can be saved on the other hand. In a particularly advantageous manner, it is also possible with this embodiment to produce a light cone for generating a shadow image when the position-generating element is held in the light cone, and at the same time also to illuminate or project the light cone onto the cooking item in order to display the cooking area. In this advantageous embodiment, therefore, the use of one and the same light cone offers the optical possibility of, in principle, first generating a shadow image, and, on the other hand, thus, simultaneously optically displaying a defined and desired partial region of the cooking item, i.e. a defined cooking area, also on the cooking item itself.

In an advantageous embodiment, it is provided that the holding of the position generating element in the light cone is detected and, as a function thereof, the movement of the light cone and/or the size of the light cone is coupled to the movement of the position generating element and the position generated thereby, so that the cooking area is thereby preset and illuminated. This is illustrative of the advantageous embodiments already set forth above. Thus, the dynamic variation of the light cone is achieved to some extent in dependence on the movement of the posture generating element. Thus, an immediate change of the light cone is also achieved upon movement of the posture-generating element. The adjustment of the light cone for producing the optically perceptible recognition of the cooking zone on the cooking item itself is therefore carried out in real time, to a certain extent, with respect to the movement of the position generating element. Thus, immediate feedback can be provided for the user of the gesture generating element about the appearance of the cooking area and how to optically recognize on the cooking object itself.

Preferably, the production of the cooking zone is ended by carrying out a production ending movement with the gesture generating element. It can thus be recognized simply and still safely when the gesture ends and thus the definition of the cooking zone ends. This also enables the cooking zone limitation to be terminated in a contactless manner.

In an advantageous manner, the posture-generating element is pulled out of the light cone suddenly or rapidly as the end motion is generated. This is a simple and still easily identifiable mode of action, which can therefore also be detected reliably and safely. This also allows an unambiguous and rapid detection of the end. The detection unit can reliably and quickly detect this end.

It is preferably provided that the cooking area information and/or the information selected or preset for the cooking area about the preparation scenario are optically projected directly onto the cooking area for perception. The corresponding information can thus be presented optically to the user or observer in a clear and clearly understandable manner and method on the cooking object itself. This is also possible and easy to understand if, in this connection, a multiplicity of information is also to be shown optically if necessary. When observing the cooking item, for example when a door of the cooking appliance is open relative to the cooking space, or even when the door is closed and viewed through an observation window of the door, the observer can thus identify the individual partial regions, in particular the optically identifiable cooking area, on the cooking item itself and additionally also the information associated therewith and characterizing the preparation scenario on the cooking item itself. The observer can thus actually observe not only the cooking product but also the subsequently additionally generated optical information about the cooking zone and the associated information by means of a single line of sight with a constant viewing direction. Even in the case of various information of a relatively complex nature, the observer does not have to switch his line of sight between different display positions on the cooking appliance, so that an understanding of the information to be perceived can be achieved simply and comprehensively, without losing an overview.

This is particularly advantageous if a plurality of cooking zones are optically perceptible at least temporarily at the same time and, in addition, at least in one cooking zone, in particular in a plurality of cooking zones, cooking zone information and/or predetermined information relating to preparation scenarios associated therewith is optically projected onto the cooking item.

In an advantageous embodiment, provision is made for the cooking areas to be displayed at the same time, at least temporarily, in a plurality of cooking areas that are optically perceptible and recognizable on the cooking item itself. In this connection, it can be provided that one cooking product area is optically identified with a first light color and a second cooking product area is optically identified with a second light color different from the first light color.

In an advantageous embodiment, provision is made for the treatment for the cooking zone to be optically displayed on the cooking zone itself. In this connection, the processing method, in particular the position of the cooking product in the cooking space, changes. Such a change in position is to be understood as meaning that the cooking item or a part region thereof is moved in the cooking item or brought into another position. However, this change in position is also to be understood as meaning that the cooking item or the partial region remains in the same position, but is turned or pivoted.

In an advantageous embodiment, it can be provided that the optical representation of the treatment for the cooking zone on the cooking item itself is realized in such a way that a dynamically moving symbol, which is in particular symbolically represents the treatment to be carried out, is displayed which is projected onto the cooking zone. The direction in which the cooking item or the cooking area is to be moved in the cooking space can thus be predetermined, for example, by an arrow. In addition or alternatively thereto, the turning or rotation of the cooking item or of a part region thereof can be indicated, for example, by a curved arrow with a specific direction of rotation (which can be clockwise or counterclockwise). Such notation is to be construed as exemplary only and not as definitive. The symbols may be displayed statically or dynamically, for example, may also be displayed in blinking or as a continuous light.

A further independent aspect of the invention relates to a method for preparing a cooking item in a cooking space of a cooking device, wherein the cooking item is arranged in or in the cooking space. At least one first cooking zone is determined, which in particular does not have or relates to the entire cooking product. In addition or alternatively thereto, at least one second cooking zone can be determined, in particular without or with reference to the entire cooking product. It may be provided that at least one cooking area is selected. If at least two such cooking areas are determined, one of the two cooking areas can be selected in an advantageous manner. In particular, the dynamic processing mode to be carried out with the cooking area, in particular the movement of the cooking area, is displayed symbolically optically perceptible by means of symbols projected onto the cooking area and moving dynamically.

Embodiments of the above-mentioned aspects may be regarded as advantageous embodiments relating to further independent aspects of the method.

A further independent aspect of the invention relates to a method for preparing a cooking item in a cooking space of a cooking device, wherein the cooking item is arranged or arranged in the cooking space. A first cooking zone is determined which is particularly free of or related to the entire cooking item. At least one second cooking zone, in particular without or with reference to the entire cooking product, can additionally be determined. At least one cooking area may be selected. One of the two cooking areas may be selected among the at least two determined cooking areas. At least one cooking area is preset by a user in a contactless manner by means of a gesture, wherein the gesture is detected by a detection unit of the cooking appliance, and the cooking area to be produced is identified by evaluating the gesture. By the posture, a shadow image is generated on a reference surface of the cooking appliance, and the shadow image is detected by a detection unit of the cooking appliance, and a cooking area to be generated is identified by evaluating the shadow image. The embodiments referred to above in relation to the independent aspects of the method may be regarded as advantageous embodiments referred to herein in relation to the further independent aspects of the method.

A further aspect of the invention relates to a cooking appliance having a housing and a cooking space constructed in the housing. A cooking item may be prepared in the cooking space. The cooking apparatus has an illumination device and a control unit. The cooking apparatus is configured to implement a method according to any one of the aforementioned aspects. The method is carried out in particular with a cooking device.

Further aspects of the invention relate to a computer program product with instructions which, when the program is implemented by a computer, cause the computer to carry out the steps of the method according to any of the above-mentioned independent aspects or an advantageous embodiment thereof.

In an advantageous embodiment, it is provided that the cooking appliance has an operating and/or display unit. It may be provided that the cooking items and/or the specific and selected cooking zones may be displayed on an electronic display unit.

In the proposed invention, the possibility is provided of displaying information on the cooking item itself, in particular by light projection. This can be information about a partial region of the cooking item itself and/or information about the cooking process. It is thus possible to optically show information in the cooking space itself on the cooking item.

As information relating to the preparation process of the culinary article, for example, temperature information, such as the surface temperature and/or the core temperature of the culinary article area, can be displayed. The volume may also be displayed as relevant information. In addition, information of the cooking space itself may also be displayed as information of the preparation process. This may be, for example, the temperature and/or the air humidity in the cooking space. Likewise, the cooking program and/or the elapsed duration of the cooking program and/or the remaining duration of the cooking program may be optically displayed, for example, as additional information of the preparation process. Alternatively to the above-described advantageous embodiment, in which the information is shown optically projected on the cooking item itself, in particular on the relevant cooking zone, this information can also be shown optically projected on other locations in the cooking space, for example on the bottom or on the cooking item carrier or on the side wall bounding the cooking space. Letters and/or numbers and/or symbols can be displayed as corresponding information. Additionally or alternatively to this, the information can also be displayed by changing the light color generated by the light of the illumination device. In addition or alternatively thereto, the intensity of the radiated light of the lighting device can also be implemented as a corresponding optical identification.

It can also be provided that information about the cooking items, in particular the cooking zones, and/or information about the preparation process is preset by the user himself. For example, this may relate to the type of food and thus to the type of cooking product or partial region of the cooking product. Furthermore, for example, temperature information and/or information about the heating power can also be input. The input can be implemented on an input unit which can be designed as a touch-sensitive operating field. The corresponding options and information can be preset here, for example. As already mentioned above, language input and/or gesture input may also be performed.

In an advantageous embodiment, it can also be provided that the defined cooking zone can then be adapted individually by the user in the following. In this connection, for example, the position and/or the size on the cooking item can be adapted. This may be achieved, for example, by gestures, in particular by detecting shadow images of the gestures. This can be achieved in particular simply if the image of the cooking space is additionally displayed on a display unit of the cooking appliance and the optical projection can be adapted interactively and without delay to the user specification.

The cooking appliance preferably has at least one optical detection unit, for example a camera. This makes it possible to detect gestures particularly easily. The evaluation gesture may either be based on direct image detection of the gesture recognition element (which is typically a finger or a stick etc.). However, if the gesture-generating element partially obscures the light cone, the rendered shadow image may also be evaluated. This can be achieved, for example, by recognizing the penetration of the gesture-generating element into the light cone with a shadow image generated immediately afterwards on the reference surface, and after a few centimeters of penetration of the gesture-generating element into the light cone, the light cone is then kinematically coupled to the movement of the gesture-generating element and travels together with this movement. This also provides an embodiment in which the light cone and thus the light spot generated on the cooking item itself or on the surface of the cooking item automatically and dynamically travel together with the movement of the position generating element. A particularly simple adaptation of the position and/or size of the cooking zone or of the optical surface of the cooking zone on the surface of the cooking item is thereby possible.

The above-mentioned advantageous termination of this dynamic coupling can be achieved by a rapid pulling out of the position-generating element from the light cone. If this occurs, the adjusted cone design is preferably maintained, or retained in the previously formed design.

As regards the gestures to be generated contactlessly, this can be done with the gesture generating element, but also with, for example, at least two separate gesture generating elements. More complex gestures that are also recognized can thereby also be generated.

The interaction of the non-contact position in the three-dimensional space, in particular in the cooking space itself, with the correspondingly directed illumination for the optical evaluation is advantageous, since the position generating element generates well-evaluable shadows and/or is well illuminated by a light cone for direct image evaluation and well emerges from the otherwise dark cooking space background.

Preferably, the illumination in the cooking space is adapted simultaneously with the change of the cooking area with respect to the production of the cooking area. If different temperature targets are adjusted for the individual cooking zones, they can be optically marked by different light colors. If, in an advantageous embodiment, the user selects a target temperature, for example 40 °, for the cooking product region, it can be provided that this cooking product region is optically recognized in the blue color on the cooking product itself and a further, second cooking product region is optically recognized in a further light color, for example red, on the cooking product itself. It is also easily and intuitively obvious with this design which cooking zone is heated more strongly. It is possible that when the door is opened to close the cooking space, a display appears on the display unit. However, it is also possible for the display to appear on the display device when the door is closed. In addition to symbols, letters and numbers, acronyms or phrases may also be displayed.

Furthermore, the user can also be guided by light projection when positioning the cooking item. Thus, for example, it is possible to illuminate and thus display intermediate positions, or to preset the most suitable arrangement by means of light projection when adjusting different cooking items.

It can also be provided that the processing requirements of the user are recognized by different criteria or are a fixed component of the program flow. For example, there may be a corresponding treatment during a certain preset duration or when the maximum temperature is reached. The trigger for a request, for example, to reposition or turn over the cooking product or the cooking product area, can be implemented in such a way that the position of the cooking product outside the center is determined by means of camera images or laser position determination. Since the procedure for optimizing the centrally located cooking product is usually preset in the cooking appliance, the repositioning may be relevant in this regard. Additionally or alternatively to this, a treatment may be required if no suitable heating pattern is found by the control unit that can be used to achieve the desired heating. In addition or alternatively thereto, this procedure can be provided if it is recognized by the control unit that no improvement in quality value has occurred during the preparation of the culinary article. The division of the cooking area may also be performed automatically by the cooking apparatus. This can be achieved, for example, by image recognition and/or height information of the cooking product itself. However, additionally or alternatively to this, also width and depth information of the cooking item can be used.

In the automatic division, it can be provided that the cooking range is subsequently confirmed by the user. This can be done, for example, by simply clicking on the cookware area. This can then be detected by the detection unit of the cooking device. This enables simple selection. Here, the gesture does not have to be generated by the user.

The lighting device may have one light emitting diode or a plurality of light emitting diodes as a light source. The lighting device can also be designed to be movable. The lighting device may be arranged on the cooking appliance, for example, pivotably and/or rotatably. Thereby enabling individualized and directed illumination patterns. Alternatively, a movable optical element, for example a mirror or a lens, can also be provided. Thus, a more individualized and more flexible light cone can likewise be produced, so that even the resulting illustration of the cooking item and/or additional information enables different lighting scenarios of the cooking item.

It is also possible that a matrix of individual luminous points can be generated and projected onto the object. To achieve different light colors, it is also possible to work with color filters. It is likewise possible to use embodiments of a projector, for example with the aid of a DLP (digital light processor) projector, whose projection lens is arranged on a boundary wall of the cooking space.

In order to be able to display well recognizable information on uneven cooking items, it may be advantageous to perform a distortion correction when projecting the information onto the cooking area. In particular, a projector is provided here. For this purpose, for example, a line or a checkerboard pattern can be projected onto the cooking item, which is photographed by a camera. From the recorded distortions, a correction can be calculated which advantageously enables a distortion-free perception of the illustration from the typical viewing position of the user.

The light cone or the surface shape that can be produced on the cooking product by the light cone can be designed in different ways and can be angular or non-angular. For example, a circular or elliptical surface shape can be produced. The adaptation of this surface of the light cone can be adapted in terms of size by means of a movable reflector and/or lens. Under this relationship, different foci can be adjusted. The oval shape has the advantage, for example, that the process which indicates a rotation or turning of the cooking object can be optically displayed and understood very easily by the rotating oval. For example, the turning over of the cooking product can be displayed in such a way that the luminous point or spot of the illuminated cooking product continuously shrinks into an increasingly faster ellipse, which then enlarges again to the original size of the spot. In this way, the shadows cast by the cooking product on the base during the turning over can be symbolized to some extent by means of luminescence and can be easily understood.

A further advantage is that, in comparison with the prior art, a significantly smaller display or a significantly smaller display device has to be constructed on the cooking appliance, since the associated large-area representation does not have to be realized to perform the selection of the cooking zone on the display. A more compact device may thus be built or the space requirement for the front side of such a display may be reduced. Furthermore, in contrast to the prior art, an optical perceptibility and/or additional information of the cooking zone can also be achieved when the door is opened. This is not possible in the prior art, since the display device can therefore no longer be viewed when the door is pivoted. The preferred position of the cooking item can be directly optically perceptible projected and displayed in the cooking space itself at the corresponding position, and thus a simple and intuitive understanding can be achieved. Furthermore, digital pre-processing of the displayed image information from the cooking space may also be avoided. The edges or the delimitations of the cooking item are not shown on the image, in particular taken by the camera, for example by the addition of a second image layer. Such edges or delimitations are produced directly and without further image processing by projection results in the cooking space itself.

The positions and orientations provided in conventional use and conventional arrangement of cooking devices are described using descriptions such as "up", "down", "front", "back", "horizontal", "vertical", "depth direction", "width direction", "height direction", and the like.

The features and feature combinations mentioned above in the description and those mentioned in the following description of the figures and/or shown in the figures individually can be used not only in the respectively indicated combination but also in other combinations or alone without departing from the scope of the present invention. Thus, embodiments which are not explicitly shown or described in the drawings, but which can be learned or produced from the illustrated embodiments by individual feature combinations, are also to be considered encompassed and disclosed by the present invention. Thus, embodiments and combinations of features not having all the features of the originally drafted independent claims should also be considered disclosed. Furthermore, embodiments and combinations of features which are different or are different from the combinations of features described in the claims, in particular which result from the embodiments described above, are to be regarded as disclosed.

Drawings

The exemplary embodiments of the invention are explained in detail below with the aid of schematic drawings.

Here:

fig. 1 shows a schematic view of an embodiment of a cooking apparatus according to the invention;

fig. 2 shows a diagram of a further embodiment of the cooking apparatus according to fig. 1;

fig. 3 shows a further embodiment of the cooking apparatus according to fig. 1 and 2; and is

Fig. 4 shows a further embodiment of the cooking apparatus according to fig. 1 to 3;

in all the figures, identical or functionally identical elements are provided with the same reference signs.

Detailed Description

Fig. 1 shows a cooking appliance 1 in a simplified front view. The cooking apparatus 1 may be an oven or a steam cooking apparatus or a microwave cooking apparatus. The cooking apparatus 1 has a housing 2. A cooking space 3 is formed in the housing 2. The cooking space 3 is delimited by the walls of the muffle. The muffle is arranged in the housing 2. On the front side, the cooking space 3 can be closed by a door 4, which is shown in the closed state in fig. 1.

The door 4 advantageously has a viewing window through which the interior of the cooking chamber 3 can be seen from the outside in the closed state of the door 4.

The cooking appliance 1 furthermore has a control unit 5. The control unit 5 is used to control functional units of the cooking appliance 1, such as lighting devices 6 and/or heating units (of which one heating unit 7 is only symbolically shown in position, number and design) and/or an operating and/or display unit 8. Further functional units of the cooking appliance 1, which relate to the at least one detection unit 9, can also be controlled by the control unit 5. In addition or alternatively to this, communication between the control unit 5 and these functional units can take place. The detection unit 9 is arranged such that it can detect the cooking item 10 arranged in the cooking space 3. The detection unit 9 is in particular an optical detection unit. The optical detection unit may be a camera, for example.

Further, the cooking apparatus 1 may have an input unit. The input unit may also be, for example, an operating and/or display unit 8. The unit 8 may have a touch-sensitive operating field, for example.

The input unit can likewise be designed to detect acoustic signals, in particular speech signals. In addition or alternatively thereto, the input unit may be designed to detect gestures, in particular contactless gestures. The gesture may be performed using a gesture generating element, such as a finger, hand or bar or pin.

The culinary article 10, which is a food, can be formed by a single object, in particular a coherent object. However, it can also be provided that the cooking item 10 is formed by a plurality of individual objects (which represent food). Thus, in the embodiment according to fig. 1, the culinary article 10 is formed by a first object 10a, a second object 10b separate from the first object and a further object 10c separate from the first object. In this embodiment, the culinary article 10 is thus formed as a collection of a plurality of individual food items.

The cooking object 10 is disposed on the cooking object carrier 11. The cooking product carrier can be, for example, a plate or a pan or a bakeware or a grate plate. In particular, the cooking product carrier 11 can be removed from the cooking space 3 in a detachable manner without damage.

The cooking appliance 1 also has, in particular, a computer program product 12. The computer program product 12 may be stored in the control unit 5.

The computer program product 12 has instructions which, when being programmed by a computer which can be formed by the control unit 5, cause the computer to carry out the steps of the method for preparing the culinary article 10 in the cooking space 3.

In particular, in the method, provision is made for the cooking product 10 to be arranged in the cooking space 3. In this method, a first cooking zone 13 is determined which does not particularly relate to the entire cooking product 10. The cooking area 13 can be selected accordingly. The selected cooking zone 13 (which thus represents a partial area of the entire cooking item 10) is illuminated with the illumination device 6, so that the selected cooking zone 13 is optically perceptible on the cooking item 10 itself. In the exemplary embodiment shown in fig. 1, it is provided that a light cone 14 is generated by a light source (which may be at least one light-emitting diode) of the lighting device 6, which light cone illuminates or illuminates the cooking zone 13. The light cone 14 thus produces a light spot 15 on the cooking product 10 over a partial area of the surface, which light spot can optically detect the cooking zone 13 in terms of area.

In the embodiment shown here, the cooking area 13 is the entire object 10 a. However, it may be only a partial region of the object 10 a. The remaining partial region of the cooking product 10 (which is formed here by the further objects 10b and 10 c) is not a constituent part of the cooking zone 13 and is therefore not irradiated by the light cone 14.

However, it can also be provided that at least a second cooking zone 16 is defined, which is drawn here by way of example with a dashed line. A further cooking area 16 (which may be a second cooking area) may also be selected and illuminated by the lighting means 6 surface precisely so that it can be optically perceived identified. In the exemplary embodiment shown, the object 10c of the cooking item 10 is optically perceptible by the second cooking zone 16. Thus, if the object 10a is, for example, a piece of meat and the object 10c is, for example, a side dish such as a round, for example, the two different cooking zones 13 and 16 can be identified optically, in particular also simultaneously.

It can be provided that the light cone 14 and the light cone 17, which represent the light cone for the optical detection of the second cooking zone 16, are produced at least temporarily simultaneously. The two light cones 14 and 17 can be generated with different light colors. Therefore, the projection surfaces or spots 15 and 18 on the surfaces of the objects 10a and 10c are marked with different colors.

It can be provided that the control unit 5 of the cooking appliance 1 receives information about a specific preparation scenario of the selected cooking zone 13 and/or 16. This information may be entered by the user into an input unit (which may be the operating and/or display unit 8) and/or obtained by sensors of the cooking appliance 1, for example. The input may be made manually via an input element, and/or by a verbal input, and/or by a non-contact gesture.

It is particularly advantageous if at least one of the cooking zone 13, 16 is preset by the user in a contactless manner by a gesture with respect to the detection unit, wherein the gesture is detected by the detection unit (which may be the detection unit 9) and the cooking zone 13 and/or 16 to be produced is identified by evaluating the gesture. In particular, the local position of the cooking zone 13, 16 on the cooking item 10 and/or the size of the cooking zone 13, 16, in particular the light spot 15, 18, can be predetermined by at least one non-contact position.

In particular, it is provided that, by means of the contactless position, a shadow image is generated on the reference surface and is detected by the detection unit of the cooking appliance 1 and the cooking area 13, 16 to be generated is identified by evaluating the shadow image.

In an advantageous embodiment, it is provided that the gesture-generating element, for example a finger, is held in the light cone 14 of the illumination device 6 and thereby generates a shadow image which is detected and evaluated. In this relation, shadow images may be produced, for example, on the cooking item 10 itself or on the cooking item carrier 11, which may be two examples of reference surfaces. It is also possible to selectively decide between these possibilities where to generate the shadow image. In the example shown here, the holding of the gesture-generating element 19 in the light cone 14 is detected, in particular by the detection unit 9. Accordingly, the movement of the light cone 14 and/or the size of the light cone 14 is coupled to the movement of the position generating element 19 and the position generated thereby, so that the cooking zone 13 is thereby preset and, in terms of area, is illuminated specifically on the cooking item 10. The same can also be carried out in the light cone 17 with at least one further cooking zone 16, which is shown by way of example.

In particular, the production of the cooking zone 13 is ended by carrying out a production ending movement with the position generating element 19. The generation of the end movement may for example be a quick pulling of the gesture generating element 19 out of the light cone 14.

In an advantageous embodiment, it can be provided that an image 20 is displayed on the operating and/or display unit 8, in which image at least one cooking area 13, 16 is also displayed as an image element 13 'and 16'. In the present case, this can be a display of the cooking zones 13 and 16.

Fig. 2 shows a front view of the cooking appliance 1 in a further simplified illustration. In this embodiment, the culinary article 10 is formed by a single coherent object 10a (here also solid). The cooking area 13 represents a partial area of the cooking item 10 and thus of the object 10 a.

Fig. 3 shows a further exemplary illustration of the cooking appliance 1. In this embodiment, in addition or alternatively thereto, information about a specific preparation scenario of the culinary article 10 can be projected optically perceptible on the upper side of the culinary article 10 itself. This can also be done in addition to showing the cooking area (here cooking area 13). In particular, it can be provided that a projection of the information about the preparation scene in this surface area or spot 15, which forms the cooking zone 13 in terms of area on the upper side of the cooking item 10, is optically perceptible on the upper side or on the outer side of the cooking item 10. Thus, additional information about the production process is also shown in the surface area of the smooth surface or the light spot 15. The information 21 is understood in fig. 3 only as an example and shows temperature information. This may be, for example, the core temperature of the culinary article 10, in particular in the region of the culinary article area, or may be the surface temperature.

However, it can also be provided that the information 21 is not optically projected onto the cooking item 10 itself, but is displayed, for example, optically perceptible on a wall bounding the cooking space 3 and projected thereon by the illumination device 6.

A further embodiment of the cooking apparatus 1 is shown in fig. 4. In this embodiment, unlike fig. 4, not a combination of numbers and/or letters, but a symbol is represented as such information 21. For example, the arrows are shown here as symbols. The arrow may be curved. The arrow can symbolically show in connection with the information that the cooking item 10 remains arranged in its entire position relative to the other elements of the cooking space, but is turned or flipped.

In the exemplary embodiment according to fig. 1 and 2, the information 21 can also be present accordingly.

List of reference numerals

1 cooking appliance

2 casing

3 cooking space

4 door

5 control unit

6 Lighting device

7 heating unit

8 operating and/or display unit

9 detection unit

10 culinary article

10a first object

10b second object

10c third object

11 culinary article carrier

12 computer program product

13 cooking area

13' picture element

14 light cone

15 light spot

16 cooking area

16' picture element

17 light cone

18 light spots

19 posture generating element

20 images

21 information.