A method for obtaining information on a food in or for a cooking process is described. The method comprises: detecting an electrial impedance, or ≥1 component thereof, in a, preferably, inner region of the food and deriving information about the age or freshness of the food from the information obtained; providing this information about the food age or freshness to a user interface and/or to an information output unit and/or to a control unit for controlling the cooking process, to adjust the cooking time and/or cooking temp. in relation to the information provided on the age or freshness of the food.

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