A method for cooking food products with matching cooking characteristics, which comprises the following process steps: determining or entering of at least one critical cooking state of at least one cooking product from the totality of the cooking products to be cooked starting of the cooking process of all food products indicating of the attainment of the critical cooking state determined and/or entered and its duration and preventing of an interruption of the critical cooking state, wherein a selection of new cooking processes is reserved and automatically recorded as a product waiting list and preferably indicated at the end of the critical cooking state and its duration.
