Method for determining the variation with time of the amount of steam released from a food product during a cooking process in a cooking chamber of a baking oven
A method and device for determining a variation with time of an amount of steam released from a food product during a cooking process in a cooking chamber of a baking oven. A heat sink is provided outside the cooking chamber or a vapor duct in fluid communication with the cooking chamber. A sensing head of a heat conducting body projects into the cooking chamber or vapor duct, and the heat conducting body is operable to transfer heat to the heat sink. The sensing head is protected from precipitation of condensate on its surface by its spatial positioning and/or the mode of operation of the baking oven. A variation with time of the temperatures of the sensing head and cooking chamber are measured with first and second temperature sensors, respectively. The variation with time of the amount of steam in the cooking chamber is determined using an evaluation circuit of a controller as a function of measurement signals generated by the first and second temperature sensors.
