A food class of a food item is recognized. A target doneness score is defined for the food item based on the food class and a desired doneness level. A recurrent model is utilized to determine a current doneness score of the food item according to sensor data captured of the food item. The current doneness score and the target doneness score are utilized to control a heating system to cook the food item.

A cooking appliance is adapted to perform either as a single large fan-forced convection oven capable of cooking a larger food, or as smaller independently-operable fan-forced convection ovens each capable of cooking smaller foods. Features of the cooking element arrangement provide faster, more efficient, and higher quality results regardless of the size and amount of food being cooked.

A cooking appliance includes a housing that defines a cooking cavity. A first temperature sensor is coupled to the housing and is configured to detect an air temperature of the cooking cavity. A rack is disposed within the cooking cavity and includes a second temperature sensor that is coupled to a frame of the rack.

An oven cooling system may include a body having an oven cavity. The system may include a heating element may be operably configured to heat the oven cavity. A door may be coupled to the body and operably configured to open and close. The system may also includes an energy bank. Cooling elements may be located in the oven and coupled to the energy bank. The energy bank may be configured to remove heat from the oven cavity to cool the oven.

A kitchen appliance is described. The kitchen appliance has a food preparation chamber including a fan, a heating element, and a humidifier; and a controller for implementing a program for roasting meat. The program includes a steaming stage to steam the meat during which the controller, for a first period of time, controls the humidifier, the fan, and the heating element to generate a first wind speed within the food preparation chamber and keep a temperature within the food preparation chamber between 60-70° C.; a drying stage to dry the steamed meat after said steaming stage during which the controller controls the fan and the heating element for a second period of time to increase a wind speed and reduce a humidity; and a roasting stage to roast the dried meat during which the controller controls the heating element for a third period of time to keep the temperature between 140-160° C.

In a method for operating a cooking appliance, a cooking compartment is irradiated by light of different wavelength ranges. Light reflected in the cooking compartment is measured and measurement results of the light measurement are spectroscopically evaluated. Depending on a result of the spectroscopic evaluation, operation of the cooking appliance is adjusted.

A domestic cooking appliance for heating a food item is provided. The domestic cooking appliance includes a housing; a cooking chamber located in the housing and having a wall, the cooking chamber being configured to contain the food item while the food item is being heated; a heating element that provides heat to the cooking chamber for heating the food item; a temperature detector located in the cooking chamber and configured to detect a temperature in the cooking chamber; and a temperature detector positive motion stop located in the cooking chamber and surrounding a portion of the temperature detector.

A cooking apparatus includes a main body including a cooking chamber, a door configured to open and close the cooking chamber of the main body, a wire inserted into the main body from an inside of the door, a service hole formed on an upper surface of the main body to allow access to the wire inserted into the inside of the main body, and a service panel removably mounted to the main body so as to open and close the service hole.

In a method for operating a household cooking appliance, a camera records a pixel-based image from a cooking chamber of the household cooking appliance. The image is evaluated with exclusion of brightness values of associated pixels thereof.

A system for automated oven configuration. The system includes a meal card comprising a radio-frequency identification, RFID, tag that is configured to identify a type of meal, cooking/heating time and a temperature setting. The system further includes an oven comprising an RFID reader that is configured to read the RFID tag to determine the type of meal, cooking/heating time and the temperature setting. The system also includes a central programming unit configured to automatically set the temperature and cooking/heating time in the oven based on the information received by the RFID tag and RFID reader.