A method for controlling the cooking process of a food product is described. The method comprises detecting ≥1 physical property, particularly electrical impedance and/or temp. of the food product at ≥1 check point, preferably in the inner region of the food product and deriving information about the food type or age of the food and about the bacterial concn. or about reduction of the bacterial concn. in the food product. The information on food product type or age is used to derive the bacterial information. The bacterial information is sent to a user interface and/or an information output unit and/or a control unit enabling the cooking time and/or cooking temp. to be adjusted, depending on the bacterial information.

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