A method for controlling a cooking process of food stuff (20) comprising the steps of:a) detecting at least one physical property, in particular an electrical impedance (Z) or at least one component thereof and/or a temperature (T), at at least one check point or at a plurality of check points (22) in a, preferably inner, region of the food stuff (20),b) deriving from said at least one detected physical property, in particular impedance or component thereof and/or temperature, food type information about the type of food of the food stuff (20) and/or food age information about the age of the food stuff (20),c) deriving from said at least one detected physical property, in particular impedance or component thereof and/or temperature, a bacterial information (e.g. F or F < F0) about the bacterial concentration in the food stuff (20) or about a reduction in the bacterial concentration in the food stuff (20),d) using the food type information of the food stuff (20) and/or the food age information of the food stuff (20) in said step of deriving the bacterial information (e.g. F or F < F0),e) providing said bacterial information (e.g. F or F < F0) to a user interface and/or to an information output unit and/or to a control unit for adapting the cooking time and/or cooking temperature dependent on this bacterial information.
