the principles of the present invention are particularly useful in a cooking device 1 having a water feeder 2 for supplying water into a cooking chamber 3 , which has a drain 4 . a measuring device , such as a liquid flow sensor 5 , is arranged in the water feeder 2 , while a liquid flow sensor 5 ′ is located in the drain 4 . these two sensors or measuring devices can be pulse counters . a moisture sensor or measuring device 8 is arranged at the wall of the cooking chamber 3 and the liquid sensors 5 and 5 ′ as well as the moisture sensor 8 are connected to a control and / or regulating device 9 . water - consuming devices , such as a cleaning device 7 , a quenching or chilling device 7 ′ and a moisture supply device 7 ″, are arranged within the cooking device . these water - consuming devices could also be a cooling device , a decalcification device , a softening device and / or a metering device , particularly for a hand shower or nozzle for finishing sauces . liquid flow sensors or measuring devices 6 , 6 ′ and 6 ″ are arranged in the water - consuming devices 7 , 7 ′ and 7 ″, and , preferably , they are arranged so that the water initially flows through them before it reaches the corresponding water - consuming device . a computer 10 , preferably having an interface for an internet connection ( not shown ), is connected to the control and regulating device 9 , as shown in the figure . the cooking device 1 operates with the measuring devices or flow sensors 5 , 5 ′, 6 , 6 ′ and 6 ″ as well as the moisture sensor 8 as follows . the amount of water which is to be introduced into the cooking device 1 is determined with the aid of the liquid flow sensor 5 and the water feeder 2 . the amount of water , for example in the form of a condensate , which is brought out of the cooking device 1 , is determined with the aid of the liquid flow sensor 5 ′ in the drain 4 . it is , thus , possible to determine the overall water consumption of the cooking device 1 , as well as the difference of the amount of water introduced by the water feeder 2 and the water that is removed by the drain 4 . depending on the intended use of the cooking device 1 , the water flow through the cooking device can be exactly regulated or , respectively , controlled with the aid of the control and / or regulating device 9 . it is possible with the inventive cooking device to determine the amount of water supplied to the cooking device and the amount of water that can be supplied to the cooking device by corresponding water level sensors , for example . the same is true for the discharging water of the drain 4 . in addition , it is possible with the control and / or regulating device 9 to exactly regulate and / or control the water consumption of specific water - consuming devices 7 , 7 ′ and 7 ″ within the cooking device 1 via the liquid flow sensors 6 , 6 ′ and 6 ″. for example , the required amount of water for filling a cleaning device 7 , a quenching device 7 ′ and / or a steaming device 7 ″ can be controlled and / or regulated and , therefore , the exact amount of water that is to be used for cleaning , quenching and / or steaming is controlled . depending on the moisture in the cooking chamber 3 , which can be determined via the moisture sensor 8 , a steaming amount , in particular , that is introduced into the cooking device 1 via the steaming device 7 ″, such as a steam generator , can be regulated . thus , a precise adjustment of the respective cooking process is enabled and has an effect on the baking result , for example . on the basis of the inventive device for registering the amount of water , it is , as mentioned above , possible to control quenching during a cooking process given a defined quenching or chilling time . it is thus possible to detect differences and potential defects . the quenching temperature reached with a specific amount of water allows conclusions from the observed facts with respect to the cooking item . a metering device ( not shown ) for the hand shower for finishing sauces can also be regulated and / or controlled so that the production of sauces is facilitated as a result of the exact control of the supplied amount of water . the use of the computer 10 makes an excellent monitoring of the cooking device 1 possible . if the computer also has an interface for an internet connection , the cooking device 1 can be customer service - friendly and cost - effectively remotely monitored and can be potentially controlled without a monitoring service or a repair service being necessary “ on the spot ”. although various minor modifications may be suggested by those versed in the art , it should be understood that i wish to embody within the scope of the patent granted hereon all such modifications as reasonably and properly come within the scope of my contribution to the art .
a cooking device which has at least one water feeder , at least one drain and at least one exhaust connected to the cooking chamber includes an arrangement for registering and measuring the amount of water that is supplied to the cooking device and the amount of liquid being discharged from the cooking device in the form of water , steam and moisture .