A control method for an oven comprises the steps of determination of the
food product, reading out of a corresponding vector from a memory,
whereby the vector is at least two-dimensional and previously empirically
determined, with a time value and a scalar value, recording the
concentration of a gas characteristic of the cooking product by means of
a gas sensor, recording a first point, at which the time curve for the
gas concentration has the absolute greatest gradient, storage of the same
and the corresponding time, recording a second point, at which the time
curve of the gas concentration has a zero gradient and storing the
corresponding time, determination of the gradient of the straight line
through the first and second points, calculation of the cooking duration
by multiplication of the straight line gradient by the scalar value and
addition of the time value of the vector.