JP5945689B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device having an automatic cooking course in a configuration in which a food is placed on a plate without using a grill.

  Conventionally, this type of cooking device has set the heating time and heating power of the automatic cooking course depending on the temperature at the start of heating detected by the temperature detecting means (see, for example, Patent Document 1).

JP 2003-125944 A

  However, in the conventional configuration, even if the initial temperature is high, cooking can be performed without any problem if the heating time or heating power is changed. However, when cooking is performed using a plate as in this configuration, the conduction from the plate Since the heat is large, the plate temperature has a great influence on the baking color on the back side of the cooked food which is the plate contact surface. If the initial temperature is high, if you heat it from the beginning, the back side will be colored quickly, and by the time the front side is colored, the plate temperature will be higher than the optimal cooking temperature. The color became too dark and it was difficult to ensure the quality.

  The present invention solves the above-described conventional configuration, and in cooking using a plate without using a grill, when the initial temperature is high, a standby process is provided to lower the plate temperature, and the initial temperature is high. The purpose is to make it easier to ensure the quality of the cooked food, regardless of the initial temperature, by lengthening the standby process.

In order to solve the above conventional problems, the cooker of the present invention includes a cooking chamber housed in the body, housed in said cooking chamber, a plate Ru food is placed, the cooking a heater for heating an object, said the cooking chamber internal temperature detection means for detecting the temperature in the cooking chamber, and control means for controlling the output of the heater, and selection means for control mode Ru is selected of said control means, time and a time measuring means for measuring, by a pre-Symbol selecting means, one automatic cooking courses among a plurality of control modes is selected and heating is started, the heating start has been detected by the cooking chamber temperature sensing means of if the detected temperature is equal to or higher than a constant temperature of the first place, the control means have rows standby step the temperature of the plate to control the heater so as to reduce, the cooking chamber in temperature before starting heating the length of time of the higher standby step In addition, a plurality of cooking menus can be selected in the automatic cooking course, and the detected temperature at the start of heating of the “tsukeyaki” course of the cooking menu in which the cooking of the topping and the Sawara Saikyo-yaki is selected. Is higher than the first predetermined temperature, and the control means sets the set thermal power when the detected temperature at the start of heating is higher than the second predetermined temperature higher than the first predetermined temperature. Thus, the time of the standby process is changed longer as the thermal power is weaker .

As a result, even if the initial temperature is high, the plate temperature can be reduced to a suitable cooking temperature in the standby process. Therefore, even if the heat conduction from the plate has a large effect on the grilling color on the back of the food as in this configuration, the plate When the temperature becomes higher than necessary, it is possible to prevent the baked color on the back side of the food from becoming excessively dark, and to finish the baked color on both sides. Also, since the “Tsukeyaki” course is cooked at a relatively low plate temperature, if the plate temperature is high, the baked color on the back surface tends to be darker than intended. Lowering the temperature is effective in reducing the difference in performance due to the temperature difference at the start of heating.

The cooking device of the present invention can prevent an excessive increase in the temperature of the plate even when the initial temperature is high, especially when cooking using a plate. It is possible to prevent and ensure a certain quality regardless of the initial temperature. Also, since the “Tsukeyaki” course is cooked at a relatively low plate temperature, if the plate temperature is high, the baked color on the back surface tends to be darker than intended. Lowering the temperature is effective in reducing the difference in performance due to the temperature difference at the start of heating.

Schematic block diagram of a heating cooker in Embodiment 1 of the present invention Variation diagram of cooking chamber temperature and heating output in Embodiment 1 of the present invention Relationship between cooking chamber temperature and standby process time at the start of heating in Embodiment 1 of the present invention Schematic block diagram of a heating cooker in Embodiment 2 of the present invention

The first invention includes a cooking chamber housed in the body, housed in said cooking chamber, a plate food is Ru is placed, a heater for heating the food, in the cooking chamber comprising a cooking chamber internal temperature detection means for detecting a temperature, and control means for controlling the output of the heater, and selection means for control mode Ru is selected of said control means, and a timer means for measuring time, prior Symbol by the selecting means, one automatic cooking courses among a plurality of control modes is selected and heating is started, the temperature detected by the heating at the start has been detected by the cooking chamber within the temperature detecting means first at least constant temperature of in the case of the control means, the have rows standby step of controlling said heater so that the temperature is lowered in the plate, rather long time as cooking chamber in temperature before starting the heating is high the waiting step And the automatic cooking course A plurality of cooking menus can be selected, and the detected temperature at the start of the heating of the “tsukeyaki” course of the cooking menu selected to cook buri tsukeyaki or Sawara Saikyoyaki is equal to or higher than the first predetermined temperature. In this case, when the detected temperature at the start of heating is equal to or higher than a second predetermined temperature that is higher than the first predetermined temperature, the control means waits for the set thermal power to be weaker as the thermal power becomes weaker. By changing the length of the cooking time longer, the plate temperature assumed from the temperature in the cooking chamber at the start of heating is reduced to the optimum cooking temperature during the standby process even if the temperature in the cooking chamber at the start of heating is high. Can prevent the temperature from becoming higher than necessary or the cooking cabinet temperature from becoming higher than necessary. The prevent, can be finished on the front and back both good browned regardless of the temperature at the start of heating. Also, since the “Tsukeyaki” course is cooked at a relatively low plate temperature, if the plate temperature is high, the baked color on the back surface tends to be darker than intended. Lowering the temperature is effective in reducing the difference in performance due to the temperature difference at the start of heating.

A second invention is a cooking chamber housed in the body, housed in said cooking chamber, a plate food is Ru is placed, a heater for heating the food, the temperature of the plate a plate temperature detection means for detecting, control means for controlling the output of the heater, and selection means for control mode Ru is selected of said control means, and a timer means for measuring time, by pre-Symbol selection means, is selected one automatic cooking courses among a plurality of control modes, when heating is started, when the detected temperature of the heating at the start has been detected by said plate temperature detecting means is equal to or higher than a constant temperature of the first place, the control means have rows standby step the temperature of the plate to control the heater so as to reduce, as much as the cooking chamber in temperature before starting the heating is high the waiting process time with the length Kusuru, the automatic cooking course A plurality of cooking menus can be selected, and the detected temperature at the start of the heating of the “tsukeyaki” course of the cooking menu selected to cook buri tsukeyaki or Sawara Saikyoyaki is equal to or higher than the first predetermined temperature. In this case, when the detected temperature at the start of heating is equal to or higher than a second predetermined temperature that is higher than the first predetermined temperature, the control means waits for the set thermal power to be weaker as the thermal power becomes weaker. Since the plate temperature at the start of heating can be lowered to an appropriate cooking temperature during the standby process even when the heating temperature is high, the plate temperature becomes higher than necessary. It is possible to prevent the baked color from becoming excessively dark and to finish the baked color on both sides, regardless of the temperature at the start of heating. Also, since the “Tsukeyaki” course is cooked at a relatively low plate temperature, if the plate temperature is high, the baked color on the back surface tends to be darker than intended. Lowering the temperature is effective in reducing the difference in performance due to the temperature difference at the start of heating.

  In the third invention, in particular, in the first or second invention, since the input of the heater in the standby process is 0, the plate temperature drop during the standby process is maximized. It can be shortened and cooking time can be shortened.

A fourth invention is, in particular, in the first to third any one invention, temperature detected by said waiting step cooking chamber internal temperature detecting means or the plate temperature sensing means are a third predetermined temperature In the case of the following, the control means prevents the temperature in the cooking chamber or the plate temperature from dropping more than necessary by shifting the process to the next step, and sets the cooking chamber temperature or the plate temperature in the shortest time. The cooking time can be minimized because the temperature can be set appropriately.

According to a fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the cooking chamber temperature detection means or the plate temperature detection means is divided into a plurality of temperature regions according to the detected temperature, Since the time for the standby process is set for each temperature region, the difference in performance due to the temperature difference at the start of heating can be reduced with a simple configuration.

In a sixth aspect of the invention, in particular, in any one of the first to fifth aspects, the automatic cooking course can select a plurality of cooking menus, and the detected temperature in the cooking chamber or the detected temperature of the plate at the start of heating. The cooking menu that does not include the smoke removal process in which the input of the heater, which is a process before the end of heating, is 0 is included in the cooking menu, as the waiting time of the standby process is longer as the value of the heater is higher. Even if it is a smoke removal process where the input is 0, the baking color of the back side of the cooked food will proceed due to the conduction heat from the plate that has become high temperature, so by eliminating the smoke removal process, the baking color of the back side will become excessively dark Can be prevented, and cooking time can be shortened.

In a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, there is provided load amount determination means capable of selecting one from a plurality of load amounts, and the load amount determination means selects a small load amount. In this case, by setting the standby process time longer than the large load amount, the small load amount has a smaller amount of heat received than the large load amount, and it takes time to decrease the plate temperature because the plate temperature is slow to decrease. However, it is possible to reduce the plate temperature to a level equivalent to a large load by increasing the time of the standby process.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a schematic configuration diagram of a heating cooker according to the first embodiment of the present invention, FIG. 2 is a diagram showing changes in the cooking cabinet temperature and heating output according to the first embodiment of the present invention, and FIG. 3 is an embodiment of the present invention. It is a related figure of the temperature in a cooking chamber at the time of the heating start in the form 1, and standby process time.

  In FIG. 1, a cooking cabinet 2 having a substantially box shape and a part of the bottom made of glass is installed in a main body 1, and the surface on which the food 3 is placed is processed with a fluororesin or the like in the cooking cabinet 2. The plate 4 is stored. The upper part of the cooking chamber 2 is composed of two Miraclone heaters and one Korce heater for heating the food 3 from above when the food 3 is placed, and the total output of the three heaters is 1000 W. 5, in the lower part of the cooking chamber 2, there are two miraclon heaters for heating the food 3 via the plate 4, and the lower heater 6 with a total output of the two heaters of 900 W One end of an exhaust pipe 7 for discharging smoke generated in the cooking chamber 2 to the outside of the main body 1 is connected to the end, and the inside of the cooking chamber 7 detects the temperature in the cooking chamber. A temperature detecting means 8 is provided. An exhaust fan may be provided at the discharge port of the cooking chamber 2 or the exhaust pipe 7.

The upper heater 5 and the lower heater 6 can adjust the heating output by duty control with a cycle of 16 seconds. When the signal inputted by the selection means 9 is received, the control means 10 changes the heating output of the upper heater 5 and the lower heater 6 based on the received signal, and when the automatic cooking course is selected, the inside of the cooking chamber The load amount is determined by the signal detected by the temperature detecting means 8. The heating output of the upper heater 5 and the lower heater 6 is changed according to the determined load amount. When the time measured by the time measuring means 11 reaches the cooking end time, the control means 10 stops heating the upper heater 5 and the lower heater 6. The types of the upper heater 5 and the lower heater 6 are not limited to this, and may be, for example, a sheathed heater. Moreover, the installation place of the upper heater 5 and the lower heater 6 may be inside the cooking chamber or outside the cooking chamber. Note that the positions of the selection means 9 and the control means 10 are not limited to those in FIG. 1, and may be inside or outside the main body.

  About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, the plate 4 on which the food 3 is placed is stored in the cooking cabinet 2, and the user presses the selection means 9 constituted by touch keys in a state where the power switch (not shown) is turned on to turn on the power. The control mode in which the control means 10 operates can be selected. The control mode is an automatic cooking course, the “raw and grilled” course that mainly cooks raw fish, the “fillet / dried fish” course that mainly heats the fillet and dried fish, the fried chicken sauce and pickled sawara miso `` Tsukeyaki '' course to heat the fillet with seasoning, `` Tori meat '' course to heat chicken thighs and chicken with bone, `` Gratin '' course to heat gratin, `` Yanana '' to cook grilled eggplant There are multiple cooking menus called courses, each with a set firepower of “low”, “medium”, and “strong”. When the automatic cooking course is selected by the selection means 9, the set thermal power is initially “medium”, and the thermal power can be selected to be “weak” or “strong” by pressing a thermal power setting key (not shown). Pressing the heating start key that has not been started will start heating.

  When an automatic cooking course is selected and heating is started, the cooking cabinet temperature detection means 8 detects the cooking cabinet temperature at the start of heating. When the detection result is equal to or higher than the temperature set for each cooking menu / set heating power, cooking is started in a standby process in which the inputs of the upper heater 5 and the lower heater 6 are set to zero. When the time predetermined by the cooking menu, the set thermal power, and the detected temperature at the start elapses, the process proceeds to the load amount determination step. In the load amount determination step, the load amount is determined based on the detection result of the cooking cabinet temperature detection means 8. After the load amount determination process, the process proceeds to a cooking process in which the color is baked while cooking the cooked food, and the upper and lower heater inputs in the cooking process, the upper limit temperature in the cooking chamber, cooking according to the determined load amount Time has been determined. When the cooking time determined by the load amount elapses, the input of the upper and lower heaters is set to 0 to suppress smoke generated from the cooked product, and smoke generated during the cooking process is discharged from the cooking chamber 2 through the exhaust pipe 7 to the outside of the main body. Due to the chimney effect of the exhaust tube 7 or by an exhaust fan, the process proceeds to a smoke removal process that prevents the smoke from flowing toward the user when the door is opened. When the predetermined time elapses and the smoke removal process ends, cooking ends, and the user is informed of the end of cooking by voice by a not-shown notification means.

The operation when cooking is started by selecting “medium” as the set power of the “tsukeyaki” course is shown below. When the detection result of the cooking chamber temperature detection means 8 at the start of heating is 60 ° C. or more, the process proceeds to a standby process, and when it is 60 ° C. or less, the process proceeds to a load amount determination process. As shown in FIG. 3, the waiting time is linearly determined from 60 seconds to 180 seconds depending on the temperature in the cooking chamber at the start of cooking between 60 ° C. and 120 ° C., and 180 ° C. or more is determined as 180 seconds. For example, if the temperature at the start is 60 ° C., the waiting time is determined as 60 seconds, 120 seconds when 90 ° C., and 180 seconds when 130 ° C. When the time determined by the start temperature elapses, the process proceeds to the load amount determination step, and the load amount is determined based on the temperature detection result. When the load amount determination step is completed, the process proceeds to a cooking step in which heating is performed with the input and time determined by the determined load amount. There is no smoke removal process in the “tsukeyaki” course, and when the cooking process is completed, the cooking is completed, and the notification means notifies the end of cooking. Even in the smoke removal process, the color of the back of the cooked food progresses due to the conduction heat from the plate that has become hot. In particular, for the “takiyaki” course, which is soaked in the seasoning because it is soaked in the seasoning, it has a great effect of preventing the back side from becoming too dark by eliminating the smoke removal process. In the “Tsukeyaki” course, there is little smoke generated during cooking, and even if the door is opened immediately after cooking is completed, smoke does not flow to the user side. Moreover, cooking time can be shortened by eliminating the smoke removal step.

  The following shows the operation when cooking is started with the set firepower “medium” for the “raw / figured” course. If the detection result of the cooking chamber temperature detection means 8 at the start of heating is 80 ° C. or higher, the process proceeds to a standby step. As shown in FIG. 3, the waiting time is linearly set between 60 and 140 seconds between 80 and 160 ° C., and 160 seconds or more is determined as 160 seconds. The main fish cooked in the “Raw and figure grilled” course is Sanmaya Aji, which is heavier per fish than the tsukeyaki and Sawara Saikyo grilled in the “Tsukeyaki” course, and the grilled color on the back Hard to stick. In addition, since the “raw / appearance” course is higher in temperature at the cooking process than the “tsukeyaki” course, the waiting process time may be shorter than that of the “tsukeyaki” course. In the “raw / firing” course, a lot of smoke is generated during cooking, so the smoke removal process takes 60 seconds.

  The operation when cooking is started with the medium heating power of the “Gratin” course is shown below. If the detection result of the cooking chamber temperature detection means 8 at the start of heating is 60 ° C. or higher, the process proceeds to a standby step. When the standby process time is 60 ° C. or higher, all the time is 60 seconds. Gratin in a bakeware does not darken the back side even if the plate temperature is high, so the higher the starting temperature, the longer the waiting time and the lower the plate temperature. There is no. Still, the reason why the standby process is provided at 60 ° C. or higher is to increase the accuracy of load determination. When the temperature at the start of heating is high, the temperature in the cooking chamber decreases when the food is added. When the heating is started after the temperature in the cooking chamber is lowered, the temperature change due to the difference in the load amount is large, and the load amount is easily determined.

  Thus, by setting the time of the standby process by the cooking menu, it is possible to cope with the speed at which the color of the back surface varies depending on the cooking menu and the suitable plate temperature during cooking.

  In addition, by determining the time of the standby process from the temperature immediately after the start of heating in this way, the temperature in the cooking chamber decreases due to the addition of the food, and it becomes difficult to estimate the plate temperature from the temperature in the cooking chamber. Therefore, it is easy to set the standby process time that matches the actual plate temperature.

  Further, if the standby process is a process immediately after the start of heating, it is most effective for lowering the plate temperature, and if the smoke removal process is a process immediately before the end of heating, the effect of discharging smoke from the cooking chamber is the highest.

  During the standby process, heating may be performed so that the plate temperature does not increase. For example, during the standby process, only the upper heater is input in Duty 8/16 seconds. If the plate at the start of cooking is hot, the color of the back of the cooked food will be faster than the surface, and a difference in the color of the front and back will tend to occur. By inputting only the upper heater, the plate temperature can be lowered while coloring the surface, so that the difference between the front and back baked colors can be reduced and the cooking time can be shortened. This configuration is particularly effective for the “raw / firing” course and the “gratin” course, where the color of the back side is hard to be colored.

  Moreover, you may transfer to a next process, if the temperature in a cooking chamber becomes below predetermined temperature during a standby process. As a result, since it is possible to proceed to the next process when the temperature is suitable for cooking, the temperature in the cooking cabinet or the plate temperature estimated from the cooking cabinet temperature is lowered more than necessary during the standby process. Can be prevented.

In addition, you may change the time of a smoke removal process with the temperature at the time of a heating start. If the temperature at the start of heating is high, the plate temperature and the cooking cabinet temperature tend to rise, and smoke is likely to be generated. For example, when the temperature at the start of heating is 60 ° C. or lower, the smoke removal process time is set to 30 seconds, between 60 ° C. and 120 ° C. is set linearly from 60 seconds to 90 seconds, and when it is 120 ° C. or higher, it is determined to be 90 seconds. This makes it possible to shorten the cooking time by shortening the smoke removal process in a relatively low temperature zone where the amount of smoke generated is small, and in a high temperature zone where there is a large amount of smoke generated, smoke is discharged from the exhaust pipe to the outside of the main body. Smoke stops flowing to the user side.

(Embodiment 2)
FIG. 4 is a schematic configuration diagram of a cooking device according to Embodiment 2 of the present invention. The difference from Embodiment 1 is that plate temperature detection means 12 is provided on the bottom surface of the cooking cabinet. The place of the plate temperature detection means 12 is not limited to the bottom surface of the cooking chamber, and may be anywhere as long as the plate temperature can be detected. For example, it may be built in the upper surface of the cooking chamber or the plate body.

  Table 1 is a table showing the relationship between the plate temperature at the start of heating and the standby process time in the “raw / appearance baking” course according to the second embodiment of the present invention, and Table 2 is the “takiyaki” course according to the second embodiment of the present invention. It is a relationship table | surface of the plate temperature at the time of a heating start, and standby process time. The difference from Embodiment 1 is that the time of the standby process is changed according to the plate temperature at the start of heating, and the temperature at the start of heating is divided into a plurality of temperature regions, and the standby process is performed for each temperature region. The time is set. In the “Tsukeyaki” course, the waiting time is changed according to the set thermal power. As in the first embodiment, the load amount determination is performed based on the temperature change of the cooking chamber temperature detection means during the load amount determination step after the standby step.

When heating is started with the set heating power “medium” of the “raw / figured” course, the plate temperature detecting means 12 detects the plate temperature at the start of heating. The time for the standby process is determined based on the detection result. For example, when the detection result is 200 ° C. or higher, it is 120 seconds, when it is 150 ° C., it is 60 seconds, and when it is 80 ° C., it is 0 seconds. Thus, by dividing the temperature at the start of heating into a plurality of temperature regions and setting the time for the standby process for each temperature region, it is possible to improve the quality with a simple configuration at low cost.

  In the “Tsukeyaki” course, the standby process time is changed according to the set thermal power. The weaker the thermal power, the longer the standby process time. This is because when the heating power is weak, the optimum temperature of the plate during cooking is low, and small cooking is often performed with weak heating power. In the case where the burning color is not relatively fast, such as 60 ° C. or more and less than 90 ° C., priority is given to shortening the cooking time, and it is not necessary to lengthen the waiting time even if the set thermal power is small.

  When the temperature in the cooking chamber at the start of heating is equal to or higher than a predetermined temperature, the standby process time may be further extended from the standby process time determined from the plate temperature. When the temperature in the cooking chamber is high, the plate temperature is unlikely to decrease, so it takes time to decrease the plate temperature. For example, when the temperature in the cooking chamber is 160 ° C or higher in the “raw / firing” course, the standby process time is extended by 30 seconds, and the temperature in the cooking chamber is 120 ° C or higher in the “tsukeyaki” course Extends the waiting process by 60 seconds. As a result, even if the temperature in the cooking cabinet is high and the plate temperature is not easily lowered, the plate temperature is sufficiently lowered to prevent the color of the back of the food from becoming dark, and the color of the color on both sides is properly finished. be able to.

  In addition, when the temperature in a cooking chamber is below predetermined temperature, the time of a standby process may be shortened or made zero. This is because if the temperature in the cooking chamber is low, the plate temperature tends to be lowered, and the baking color on the back side of the cooked product does not become excessively dark.

  If the cooking cabinet temperature or the plate temperature falls below a predetermined temperature during the standby process, the process may be shifted to the next process. Moreover, the time of the standby process depends on the temperature in the cooking chamber at the start of heating as in the first embodiment, and the process may proceed to the next process when the plate temperature falls below a predetermined temperature during the standby process. Thereby, it can prevent that plate temperature and cooking chamber temperature fall more than necessary.

  Moreover, you may determine for every cooking menu whether the time of a standby | waiting process is dependent on the temperature in a cooking chamber at the time of a heating start, or plate temperature. For example, the “gratin” course in which the influence of the plate temperature on the quality of the cooked food has a small influence on the cooking chamber temperature, and the “tsukeyaki” in which the influence of the plate temperature is large determines the standby process time according to the plate temperature. Thus, cooking can be performed in a sequence suitable for each cooking menu.

  If the plate temperature detection means can detect a relatively narrow range, and the food is placed in the plate temperature detection range, the plate temperature will be lower than the rest, and the actual plate temperature will be accurate. Measurement may not be detected. Therefore, it becomes easy to ensure the quality of the cooked food by using not only the plate temperature detecting means but also the cooking chamber temperature detecting means.

(Embodiment 3)
Table 3 is a table showing the relationship between the cooking chamber temperature and the standby process time at the start of heating in the “tsukeyaki” course according to Embodiment 3 of the present invention.

  The difference from the first embodiment is that a load amount determining unit (not shown) is provided, and the user selects one load amount from a plurality of load amounts by the load amount determining unit, and the selected load is selected. The time of the standby process is set according to the amount.

  The user selects the automatic cooking course “tsukeyaki” with the selection means 9, selects the load amount with the load amount determination means, and then presses the heating start key. The time of the standby process is determined based on the selected load amount and the detection result of the cooking cabinet temperature at the start of heating. The smaller the determined load amount, the longer the standby process time. Moreover, the standby process time is longer as the temperature in the cooking chamber at the start of heating is higher.

  The smaller the amount of load, the greater the amount of heat received from the plate per unit weight, but the plate temperature is less likely to decrease and the baked color on the back surface tends to be dark. For this reason, the smaller the load amount, the longer the standby process time, the more the heating amount on the back side of the food can be suppressed regardless of the load amount, and the quality can be easily secured.

  Even if a plurality of load amounts can be selected, it is sufficient that the minimum load amount is longer than the other load amounts. This is because when the load is particularly small, the baking color on the back side of the cooked food tends to become darker, and the longer waiting time is better.

  In the said structure, since the heat | fever of the lower heater 6 is transmitted to the plate 4 through the glass of the bottom surface in a cooking chamber, when the heat capacity of glass is very large, especially the back surface of the cooked item 3 tends to be colored. In such a configuration, the effects of the operations and functions of the first, second, and third embodiments are very easily brought about.

  As described above, since the cooking device according to the present invention can select an automatic cooking course suitable for cooking using a plate, it can be used for home use or business such as a built-in or stationary type IH cooking heater or microwave oven. It is effective for a heating cooker equipped with an automatic cooking course.

DESCRIPTION OF SYMBOLS 1 Main body 2 Cooking chamber 3 Cooked food 4 Plate 5 Upper heater (heater)
6 Lower heater (heater)
7 Exhaust pipe 8 Temperature detection means (Cooking chamber temperature detection means)
9 Selection means 10 Control means 11 Timekeeping means 12 Plate temperature detection means

Claims (7)

A cooking chamber housed in the body, housed in said cooking chamber, a plate food is Ru is placed, a heater for heating the food, the cooking chamber for detecting the temperature in said cooking chamber comprising an inner temperature detection means, and control means for controlling the output of the heater, and selection means for control mode Ru is selected of said control means, and a timer means for measuring time,
The previous SL selecting means, one automatic cooking courses among a plurality of control modes is selected and heating is started,
Wait detected temperature of the heating at the start has been detected by the cooking chamber inside temperature detection means in the case of more than a constant temperature of the first place, the control means for the temperature of the plate to control the heater so as to reduce step stomach line, the higher the cooking chamber in temperature before starting the heating is high the waiting process time with the length Kusuru,
In the automatic cooking course, a plurality of cooking menus can be selected . in the case of more than one of the predetermined temperature, the control unit, when the detection temperature at the start of heating is equal to or higher than the first higher than the predetermined temperature the second place isothermal degree by setting thermal power that has been set, A cooking device that changes the waiting time longer as the firepower is weaker . A cooking chamber housed in the body, housed in said cooking chamber, a plate food is Ru is placed, a heater for heating the food, the plate temperature detection means for detecting the temperature of the plate When, and a control means for controlling the output of the heater, and selection means for control mode Ru is selected of said control means, and a timer means for measuring time,
The previous SL selecting means, one automatic cooking courses among a plurality of control modes is selected and heating is started,
Sensing the temperature of the heating at the start has been detected by said plate temperature sensing means in the case of more than a constant temperature of the first place, the control means a standby step the temperature of the plate to control the heater so as to reduce row have, the higher the cooking chamber in temperature before starting the heating is high the waiting process time with the length Kusuru,
In the automatic cooking course, a plurality of cooking menus can be selected . in the case of more than one of the predetermined temperature, the control unit, when the detection temperature at the start of heating is equal to or higher than the first higher than the predetermined temperature the second place isothermal degree by setting thermal power that has been set, A cooking device that changes the waiting time longer as the firepower is weaker . The cooking device according to claim 1 or 2, wherein the input of the heater in the standby step is zero. When said temperature detected by said cooking chamber within the temperature detecting means or the plate temperature sensing means during standby step is equal to or less than a third at constant temperature degree, the control means shifts the process to the next step The cooking device according to any one of claims 1 to 3. The time of the waiting | standby process is divided into several temperature area | region according to the detected temperature detected by the said cooking chamber temperature detection means or the said plate temperature detection means, and the time of the said waiting | standby process is set for every said temperature area. The heating cooker of any one of Claims. A plurality of cooking menus can be selected as the automatic cooking course, and at least one of the cooking menus in which the waiting time is longer as the detected temperature in the cooking chamber at the start of heating or the detected temperature of the plate is higher, The cooking device according to any one of claims 1 to 5 , wherein the cooking menu does not include a smoke removal step in which an input of the heater, which is a step before the end of heating, is zero. It includes a load determining means can select one from a plurality of load, if the load is small is selected by the load amount determining means according to claim 1 to 6 for longer than loading large time standby step The heating cooker of any one of Claims.

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