A method for operating a cooking device with a cooking chamber having a plurality of cooking zones, in which the cooking product can be cooked in at least two different operating modes of the cooking device by means of at least one cooking product treatment apparatus, preferably at least two cooking product treatment apparatuses, wherein the operating modes are selected from.a hot air mode, in which hot air is applied to the cooking product,.a steam mode, in which steam is applied to the cooking product,.a microwave mode, in which microwaves are applied to the cooking product,.a contact heat mode, in which dry contact heat is applied to the cooking product,.a boil mode, in which the cooking product is boiled in a liquid, and/or.a fry mode, in which the cooking product is fried in a frying agent, and the method for the at least temporary simultaneous cooking of a first and a second cooking product which require fundamentally different operating modes, while only one cooking chamber climate can be set in the cooking chamber, having the following steps: • selecting at least one first cooking product, which is to be cooked in the cooking chamber in a first operating mode with at least one first cooking target value, and selecting at least one second cooking product, which is to be cooked in the cooking chamber in a second operating mode which is different from the first operating mode with at least one second cooking target value, • setting the first or second operating mode (12, 22') with a third cooking target value (13, 23') depending on an input and/or a prioritization parameter, which is specified by means of cooking duration, resource consumption, soiling, smoke generation, damage to the cooking device and/or cooking product support, cooking quality, cooking sensitivity, cooking product weight and/or cooking product caliber, • outputting information (24', 25') regarding the setting on a display apparatus, wherein, in the event that the third cooking target value deviates from the first cooking target value, a representation of the first cooking product is highlighted by means of an optical marking on the display apparatus, and in the event that the third cooking target value (13, 23') deviates from the second cooking target value, a representation of the second cooking product is highlighted by means of a marking on the display apparatus, and • at least temporary simultaneous cooking of the first and second cooking products (12, 21') with the setting, wherein each target cooking value (13, 23, 23') is specified by means of at least one cooking chamber specification, in the form of temperature, moisture, circulation speed, pressure, heat output of one of the cooking product treatment apparatuses and/or microwave energy in the cooking chamber..a hot air mode, in which hot air is applied to the cooking product,.a steam mode, in which steam is applied to the cooking product,.a microwave mode, in which microwaves are applied to the cooking product,.a contact heat mode, in which dry contact heat is applied to the cooking product,.a boil mode, in which the cooking product is boiled in a liquid, and/or.a fry mode, in which the cooking product is fried in a frying agent, and • selecting at least one first cooking product, which is to be cooked in the cooking chamber in a first operating mode with at least one first cooking target value, and selecting at least one second cooking product, which is to be cooked in the cooking chamber in a second operating mode which is different from the first operating mode with at least one second cooking target value, • setting the first or second operating mode (12, 22') with a third cooking target value (13, 23') depending on an input and/or a prioritization parameter, which is specified by means of cooking duration, resource consumption, soiling, smoke generation, damage to the cooking device and/or cooking product support, cooking quality, cooking sensitivity, cooking product weight and/or cooking product caliber, • outputting information (24', 25') regarding the setting on a display apparatus, wherein, in the event that the third cooking target value deviates from the first cooking target value, a representation of the first cooking product is highlighted by means of an optical marking on the display apparatus, and • at least temporary simultaneous cooking of the first and second cooking products (12, 21') with the setting,