Method for controlling the cooking process in ovens for food use

A method for controlling the cooking process in a cooking chamber of an oven for food use, the chamber being provided with at least one heating element, at least one fan having respective intake and delivery areas and at least one baking tray for containing food to be cooked, a temperature sensor is located in the delivery area of the at least one fan, configured to measure air temperature (Tin) and/or steam which comes into contact with the food at the entry to the at least one baking tray during the cooking process, by comparison with a cooking temperature (Tset) which is set in a corresponding cooking program and is variable in time, the cooking program providing a programmed cooking time (tset), wherein the method comprises the following steps:

• providing at least a second temperature sensor in the intake area of the at least one fan, configured to measure a temperature (Tout) from the at least one baking tray at the entry to the fan during the cooking process,
• calculating a temperature difference (DT) detected by the sensors, by subtracting the value of the intake temperature (Tout) from the temperature value (Tin) at the entry to the at least one baking tray,
• setting a predetermined difference (DT′) between the aforesaid temperatures, this difference being less than the temperature difference (DT) calculated in the initial steps of the cooking process, such that it does not cause an increase in the programmed cooking time (tset) beyond a predetermined percentage of the cooking time, for the purpose of completing the cooking process,
• controlling the at least one heating element and the at least one fan during the cooking process so as to keep the temperature difference (DT) in the cooking chamber equal to or below the predetermined value (DT') throughout the actual cooking time.