Heating cooker

Abstract

To provide a heating cooker which has no restraint of shape of a container which can be heated, and which can prevent insufficient heating and overheating of an object to be cooked no matter what sort of shape the container has.SOLUTION: A heating cooker includes: a cooking chamber for storing a container which stores an object to be cooked inside; a magnetron and a rotary antenna for heating the object to be cooked; a heating cooking control part 51; and a food temperature sensor 15. The heating cooking control part 51 controls a magnetron driving device and a rotary antenna driving device 38 so as to perform any one of heating controls out of initial heating for heating the object to be cooked, a heating cessation for performing heating in a state where the heating of the object to be cooked is stopped, re-heating for heating the object to be cooked with heating quantity lower than that of the initial heating, and heating finish as finishing of heating of the object to be cooked, and it also includes shifting means 53 which determines heating control to be shifted next, based on a detection signal from the food temperature sensor 15.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] This invention relates to a cooking appliance that controls heating by detecting the surface temperature of the object being heated. [Background technology]

[0002] There are many types of heating cookers, and for example, Patent Document 1 discloses a device that includes a temperature distribution detection means using an infrared sensor to detect the temperature distribution inside the cooking chamber, and a control means that controls a magnetron based on the detection signal from the infrared sensor. By driving the infrared sensor to rotate back and forth, the device detects the temperature distribution in almost all areas inside the cooking chamber, determines whether the area where the temperature was detected is a place to put food or a food item to be heated, and then appropriately microwaves the food item using microwaves from the magnetron. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2011-127827 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] In microwave ovens like the one described in Patent Document 1, when a liquid is placed in a narrow, elongated container such as a mug or cup and heated, the infrared sensor's field of view may not reach the food being cooked due to the narrow opening, the small amount of food being cooked, and the shallow position of the food's surface relative to the container's height. This can lead to the food being overheated or underheated because the temperature change of the food cannot be detected. Therefore, there are constraints on the shape of the container used by the user, such as the need to change the shape so that the infrared sensor's field of view reaches the food being cooked, and constraints on the amount of food being cooked, such as the need to increase the amount of food being cooked so that the infrared sensor's field of view reaches the food being cooked. These constraints can lead to incorrect use of the microwave oven.

[0005] Therefore, in view of the above circumstances, the present invention aims to provide a cooking device that is not restricted by the shape of the heatable container and can prevent undercooking or overcooking of food being cooked in any shape of container. [Means for solving the problem]

[0006] The present invention provides a cooking appliance comprising: a cooking chamber that houses a container containing food to be cooked; heating means for heating the food to be cooked; control means for controlling the heating means; and temperature distribution detection means for detecting the temperature of the food to be cooked or the container. The control means controls the heating means to perform one of the following heating controls: initial heating to heat the food to be cooked; heating pause to stop heating the food to be cooked or to significantly reduce the amount of heat; reheating to heat the food to be cooked at a lower amount of heat than the initial heating; and termination of heating the food to be cooked. The appliance further comprises transition means that determines the next heating control to be performed based on a detection signal from the temperature distribution detection means. [Effects of the Invention]

[0007] According to the invention of claim 1, there are no restrictions on the shape of containers that can be heated by the cooking appliance, and the user can heat using a container of any desired shape. Furthermore, by controlling heating by combining initial heating, heating pause, and reheating, fluctuations in the temperature detected by the temperature distribution detection means due to microwaves emitted from the heating means during heating pause control can be prevented, thereby improving the accuracy of the detected temperature. By detecting the temperature with this improved accuracy, the state of the food being cooked can be determined, and undercooking or overcooking of the food being cooked can be prevented. [Brief explanation of the drawing]

[0008] [Figure 1] This is an external perspective view of a microwave oven showing a first embodiment of the present invention. [Figure 2] The same as above, this is a schematic diagram of the longitudinal section viewed from the front. [Figure 3] The above is a block diagram showing the main electrical configuration. [Figure 4] The same as above, this is a front view of the display means. [Figure 5] The above diagram shows a flowchart of the heating control for the initial heating stage. [Figure 6] The above diagram shows a flowchart of the heating control for the heating pause. [Figure 7] The above diagram shows a flowchart of the heating control for reheating. [Figure 8] The graph above shows the change over time in the temperature detected by the food temperature sensor during microwave heating. [Figure 9] The graph above shows the change over time in the temperature detected by the food temperature sensor during microwave heating. [Figure 10] The graph above shows the change over time in the temperature detected by the food temperature sensor during microwave heating. [Figure 11] The graph above shows the time-dependent changes in the temperature detected by the food temperature sensor and the steam detection sensor during microwave heating. [Figure 12] The same as above, this is a schematic diagram of the longitudinal section viewed from the front. [Figure 13]This is a front view of the display means of a microwave oven showing a modified example of the first embodiment of the present invention. [Figure 14] This is a schematic vertical cross-sectional view of a microwave oven as seen from the front, illustrating a second embodiment of the present invention. [Figure 15] The graph above shows the change over time in the temperature detected by the food temperature sensor during microwave heating. [Modes for carrying out the invention]

[0009] Hereinafter, preferred embodiments of the heating appliance according to the present invention will be described with reference to the accompanying drawings. Common reference numerals will be used for common parts throughout all of these drawings. [Examples]

[0010] Figures 1 to 12 show a configuration in which the heating appliance of the first embodiment of the present invention is applied to a microwave oven. First, based on Figures 1 to 3, the overall configuration of the microwave oven will be explained. 1 is a main body configured in a roughly rectangular box shape, and this main body 1 is equipped with a metal cabinet 2 as a component that covers the outer casing of the microwave oven product. 3 is an openable and closable door provided on the front of the main body 1.

[0011] The top of the door 3 is equipped with a handle 4 for opening and closing the vertically opening door 3, and the side of the door 3 is equipped with an operation panel 5 for display, notification, and operation. The operation panel 5 is equipped with a display means 6 that displays the cooking settings and progress, as well as a touch sensor 7 which is an operation means 7 provided on the surface of the display means 6, enabling various operation inputs related to heating and cooking. Inside the door 3, behind the operation panel 5, although not shown, an operation panel PC (printed circuit board) is arranged to control the display means 6 and the operation means 7. 8 is a power cord equipped with a power plug that can be plugged into and unplugged from a household outlet.

[0012] The cabinets 2 that form the left and right sides and top of the main body 1 are provided to cover a metal oven 11, and the oven 11 forms a cooking chamber 12 that houses a container 13 containing the food to be cooked S. Because the oven 11 is made of metal, the inner surface of the cooking chamber 12, excluding the container stand 24 described later, is made of a material that microwaves cannot penetrate.

[0013] The surrounding walls forming the inner surface of the cooking chamber 12 consist of a ceiling wall 12a, a bottom wall 12b, a left side wall 12c, a right side wall 12d, and a back wall 12e. A steam detection sensor 14, composed of a thermistor and a humidity sensor, is provided on the ceiling wall 12a as a temperature detection means for detecting the temperature of the cooking chamber 12. A food temperature sensor 15, composed of an infrared sensor, is provided on the upper outside of the left side wall 12c as a temperature distribution detection means for detecting the temperature distribution inside the cooking chamber 12. The food temperature sensor 15 here detects the temperature distribution throughout the cooking chamber 12 through the window 16, and detects the surface temperature of the food being cooked in a short time from the amount of infrared radiation emitted by the food being cooked inside. The front of the cooking chamber 12 reaches the front oven panel (not shown) that forms the front of the oven 11, and has an opening for putting in and taking out food being cooked S, and this opening is opened and closed by a door 3. A container stand 24 for placing containers 13 is provided on the bottom wall 12b of the cooking chamber 12. The container stand 24 is made of a material that transmits microwaves, such as glass or ceramic. When microwave heating, the container 13 is made of a material that transmits microwaves and has heat resistance to microwaves, such as plastic, ceramics, or glass. An infrared-transmitting window, which is transparent or semi-transmitting, may be formed in the part opposite to the container stand 24a on which the container 13 is placed, and a container bottom temperature sensor, which is composed of an infrared sensor, may be provided between the bottom wall 12b and the container stand 24, opposite this infrared-transmitting window.

[0014] The microwave heating means of this embodiment employs a configuration that radiates microwaves from below the container stand 24 of the cooking chamber 12 toward the internal space of the cooking chamber 12. A magnetron 19 is provided at the lower part of the side space 18 of the main body 1 as a microwave generating means for supplying microwaves, which are radio waves, into the cooking chamber 12, and a waveguide 21 is provided in the space 27 formed between the bottom wall 12b of the cooking chamber 12 and the container stand 24. The microwave generating device mainly consists of the magnetron 19, the magnetron drive unit 37 (see Figure 3) that drives the magnetron 19, the waveguide 21, a rotating antenna 28 provided below the container stand 24, and an antenna rotation motor 29 that rotates the rotating antenna 28.

[0015] The rotating antenna 28 stirs the microwaves oscillated by the magnetron 19 and guided by the waveguide 21 directly beneath the rotating antenna 28, and evenly irradiates the container 13 placed on the container stand 24 with these microwaves. The entire rotating antenna 28 is positioned parallel to the container stand 24, facing the container stand 24.

[0016] 30 is a container side bottom temperature sensor that is installed at a predetermined height above the container stand 24 on which the container 13 is placed, on the lower outer side of the left wall 12c, and detects the surface temperature of the lower side of the container 13. This container side bottom temperature sensor 30 is composed of an infrared sensor and is installed at a height slightly above the position where the container stand 24 is installed, and is configured to detect the surface temperature of the rising portion 13a that transitions from the bottom to the side of the container 13.

[0017] When a food containing moisture is placed in container 13 as the food to be cooked S, the temperature of the food S rises when it is heated by microwaves. If moisture is present in the food S, the internal temperature of the part of container 13 in contact with the food S will not exceed the boiling point of 100°C. In other words, after the food S boils, this part of container 13 is cooled to the boiling point of 100°C by the contents of the food S. On the other hand, the internal temperature of the part of container 13 not in contact with the food S is not significantly affected by the food S. Therefore, even if the temperature of this part is detected, it is not possible to reliably determine whether moisture is present in container 13, and it is also difficult to calculate the temperature of the food S.

[0018] Therefore, since the lower side temperature sensor 30 of the container is positioned lower than the water level of the food to be cooked S contained in the container 13, even when the amount of food to be cooked S is small, the surface temperature of the rising portion 13a, which is the outer surface of the part of the container 13 that is in contact with the food to be cooked S, can be detected, allowing for quick and accurate detection of temperature changes in the food to be cooked S. Furthermore, since the steam evaporated from the food to be cooked S does not go towards the lower side temperature sensor 30 of the container, but is released upward from the opening at the top of the container 13, the influence of steam generated from the container 13 can be minimized. In addition, the distance between the lower side temperature sensor 30 of the container and the rising portion 13a, which is the temperature detection position of the container 13, that is, the distance of the field of view V2 of the lower side temperature sensor 30 can be minimized. Thus, the lower side temperature sensor 30 of the container acts as a container temperature detection means that detects the temperature of the container 13 without contact.

[0019] 41 is a hot air heater unit for oven heating, located inside the main body 1 on the side of the cooking chamber 12 facing outwards. This hot air heater unit 41 is provided in the side space 18 of the main body 1 as a means of heating the container 13 containing the food to be cooked S, and is generally composed of a convex casing 42 attached to the right side wall 12d, a hot air heater 43 for heating air, a hot air fan 44 for sending and circulating heated air into the cooking chamber 12, and an electric hot air motor 45 for rotating the hot air fan 44 in a predetermined direction. The heating chamber 46, formed on the side of the cooking chamber 12 facing outwards as the internal space between the right side wall 12d and the casing 42, houses the hot air heater 43 and the hot air fan 44, respectively.

[0020] The hot air fan 44 is a so-called centrifugal fan that takes in air axially and expels it radially perpendicular to the axial direction by centrifugal force during rotation, and the tubular hot air heater 43 is arranged surrounding the hot air fan 44 in the radial direction. The hot air heater 43, which is also the heat-generating part, can be a sheathed heater, mica heater, quartz tube heater, or halogen heater, for example. The right side wall 12d has an intake port 47 in the center, and multiple hot air outlets 48 are provided around the intake port 47. These intake ports 47 and hot air outlets 48 function as vents that connect the cooking chamber 12 and the heating chamber 46.

[0021] In this embodiment, when the hot air motor 45 is energized, the hot air fan 44 rotates, and air drawn in from inside the cooking chamber 12 through the intake port 47 is blown out radially by the hot air fan 44, heated by the energized hot air heater 43, and the hot air passes through the hot air outlet 48 and is supplied into the cooking chamber 12. This creates a path for circulating hot air inside and outside the cooking chamber 12, resulting in a configuration that heats the food to be cooked S or the container 13 inside the cooking chamber 12 using hot air convection heating.

[0022] Figure 3 illustrates the main electrical configuration of the microwave oven of this embodiment. In the figure, 31 is a control means configured by a microcomputer, and as is well known, this control means 31 includes a CPU as a calculation processing means, a storage means 32 such as memory as a storage medium, a timing means 33 such as a timer for measuring various times such as the time of day and cooking time, and input / output devices.

[0023] In addition to the aforementioned operating means 7, steam detection sensor 14, food temperature sensor 15, and container side bottom temperature sensor 30, the input port of the control means 31 is electrically connected to a door open / close detection means 34 for detecting the open / closed state of the door 3, a hot air motor rotation detection means 35 for detecting the rotation speed of the hot air fan 44, and an antenna position detection means 36 for detecting the origin position of the rotating antenna 28 that constitutes the microwave generator. Furthermore, in addition to the aforementioned display means 6 and magnetron drive device 37, the output port of the control means 31 is electrically connected to a rotating antenna drive means 38 for operating the antenna rotation motor 29 that rotates the rotating antenna 28 that radiates microwaves into the cooking chamber 12, a heater drive means 39 such as a relay for turning the power on and off the hot air heater 43 for oven heating, and a hot air motor drive means 40 for rotating the hot air motor 45.

[0024] The control means 31 receives operation signals from the operation means 7 and detection signals from the steam detection sensor 14, food temperature sensor 15, container side bottom temperature sensor 30, door opening / closing detection means 34, hot air motor rotation detection means 35, and antenna position detection means 36. Based on timing from the timing means 33, it outputs control signals for driving to the magnetron drive device 37, rotating antenna drive means 38, heater drive means 39, and hot air motor drive means 40, and also outputs control signals for display to the display means 6. These functions are realized by the control means 31 reading a program stored in the storage medium 32. In particular, in this embodiment, the control means 31 is equipped with a program that makes it function as a heating and cooking control unit 51 and a display control unit 52.

[0025] The heating and cooking control unit 51 primarily controls the operation of each part related to the heating and cooking of the food to be cooked S. When it receives an operation signal associated with the operation of the operation means 7, and determines that the door 3 is closed based on the detection signal from the door opening / closing detection means 82, it sends control signals to the magnetron drive unit 37, the rotating antenna drive unit 38, the heater drive unit 39, and the hot air motor drive unit 40 in accordance with the operation signal to control various heating and cooking methods for the food to be cooked S. In this embodiment, cooking information for all menus that can be heated and cooked in the microwave oven is stored in the storage means 32. When the operation means 9 issues an instruction to start cooking for one menu selected from the menus stored in the storage means 32, the heating and cooking control unit 51 heats and cooks the food to be cooked according to a predetermined procedure in accordance with the cooking information of the selected menu.

[0026] For example, multiple menus are pre-stored in the storage means 32 as cooking information, including the ingredients and heating conditions of the food to be cooked S for microwave heating. The heating control unit 51 has a function that, when an operation is performed from the operation means 7 for one of the selected menus, automatically heats the food to be cooked S according to a predetermined procedure according to the selected menu. Specifically, the heating control unit 51 controls the magnetron drive device 37 and the rotating antenna drive means 38 as heating means to perform one of the following heating controls: initial heating (A) to heat the food to be cooked S, heating pause (B) to stop heating the food to be cooked S or to heat it with a significantly reduced heat amount, reheating (C) to heat the food to be cooked S with a lower heat amount than the initial heating, and termination of heating the food to be cooked S (D). For this reason, it is equipped with a transition means 53 that determines the next heating control to proceed to based on the detection signal from the food temperature sensor 15.

[0027] Furthermore, when a menu for automatic oven cooking to heat meat as the food to be cooked S is selected, the heating and cooking control unit 51 automatically sets the cooking time and heating temperature without any input from the operating means 7, while air heated by the hot air heater 43 is supplied into the cooking chamber 12 by the hot air fan 44, and drives and controls the hot air heater 43 and hot air fan 44 at the set temperature until the set time is reached, thereby heating the meat as the food to be cooked S placed in the cooking chamber 12 by hot air convection.

[0028] The display control unit 52 works in conjunction with the heating and cooking control unit 51 to control the operation of the display means 6. The display means 6 controlled by the display control unit 52 is composed of a liquid crystal panel or an illumination lamp, but other types of displays may also be used.

[0029] Figure 4 is a front view of the display means 6 of the microwave oven according to this embodiment. Referring to Figure 4, the display elements 55 displayed on the display means 6 are as follows: the display means 6 includes the "Start" display element 55-1, the "Automatic Heating" display element 55-2, and the "Stop" display element 55-3, which are arranged from top to bottom on the right side; the "Rice" display element 55-4, the "Frozen Rice" display element 55-5, the "Side Dish" display element 55-6, the "Lunchbox" display element 55-7, the "Frozen Food" display element 55-8, and the "Drink" display element 55-9, which are arranged from top to bottom to the left of these display elements 55-1 to 55-3; the "Cup" display element 55-11, the "Bowl" display element 55-12, the "Plate / Tray" display element 55-13, and the "Container Shape Automatic" display element 55-14, which are arranged from left to right on the upper left section; and the "Wrap Included" display element 55-15 and the "Wrap" display element 55-14, which are arranged from left to right on the lower left section. It mainly consists of the "None" display element 55-16 and the "Wrap (Leave it to us)" display element 55-17.

[0030] The touch sensor, which serves as the operating means 7, is configured such that multiple touch keys are arranged, each consisting of a transparent electrode made of conductive polymer and a contact portion connected by pattern wiring to a control PC board (not shown) that controls the display means 6 and the operating means 7. As described above, the touch sensor is placed on the display means 6, and by touching one of the multiple display elements 55 displayed on the display means 6 below the touch sensor with a fingertip, the touch key placed on that display element 55 and corresponding to that display element is touched, thereby selecting that display element 55.

[0031] The "Start" display element 55-1 is operated when heating is initiated. When the part of the touch sensor that overlaps the "Start" display element 55-1 is operated, the display control unit 52 receives the operation signal from the touch sensor and sends it to the heating control unit 51, which then controls the start of heating for the food to be cooked S in the cooking chamber 12.

[0032] The "STOP" display element 55-3 is operated when heating is to be stopped. When the part of the touch sensor that overlaps the "STOP" display element 55-3 is operated, the display control unit 52 receives the operation signal from the touch sensor and sends it to the heating and cooking control unit 51, which then controls the heating and cooking control unit 51 to stop heating the food S in the cooking chamber 12 and turn it off.

[0033] The "Automatic Reheating" display element 55-2 is operated when automatically heating in the microwave using the container shape determination means and the wrap presence / absence determination means, without selecting the container shape or whether or not to use wrap, as described later. When the part of the touch sensor that overlaps the "Automatic Reheating" display element 55-2 is operated, the display control unit 52 receives the operation signal from the touch sensor and sends it to the heating and cooking control unit 51. The heating and cooking control unit 51 then automatically determines the container shape and whether or not to use wrap, and controls the microwave heating of the food to be cooked S in the cooking chamber 12.

[0034] Display elements 55-4 to 55-9 are operated when selecting the type of food to be heated S. When the touch sensor area overlapping display elements 55-4 to 55-9 is operated, the display control unit 52 receives the operation signal from the touch sensor and controls the display means 6 to display the food by lighting up the inside of the display element and making the letters white, for example, as shown in the "rice" display element 55-4 in Figure 4. In this state, when the touch sensor area overlapping the "start" display element 55-1 is operated, the heating and cooking control unit 51 microwaves the food according to a predetermined procedure that follows the cooking information of the selected menu from the menus stored in the storage means 32.

[0035] Display elements 55-11 to 55-14 are operated when selecting the shape of the container containing the food to be heated S. In this embodiment, the container shape can be broadly categorized into three types: "Cup, Cup" display element 55-11, which is a narrow, elongated container such as a mug or glass; "Bowl, Bowl" display element 55-12, which is a container with a wide opening and a low height such as a bowl or soup bowl; and "Plate, Tray" display element 55-13, which is a shallow, wide-opening container such as a plate or tray. In addition to these, a "Container Shape Automatic" display element 55-14 can also be selected, which automatically sets the container shape based on a container shape determination means that determines the shape of the container containing the food to be heated, regardless of the container shape. When the touch sensor area overlapping the display elements 55-11 to 55-14 is operated, the display control unit 52 receives the operation signal from the touch sensor and controls the display means 6 to light up the approximately elliptical display at the bottom of the display element, for example, as shown in the "Flat Plate Tray" display element 55-13 in Figure 4. In this state, when the touch sensor area overlapping the "Start" display element 55-1 is operated, the heating and cooking control unit 51 microwaves the food to be cooked according to a predetermined procedure based on the cooking information of the selected menu from the menus stored in the storage means 32. Therefore, the display elements 55-11 to 55-14 and the operating means 7 act as container shape selection means for selecting the shape of the container 13.

[0036] Display elements 55-11 to 55-14 are operated when selecting the shape of the container containing the food to be heated S. In this embodiment, in addition to the "Wrap Included" display element 55-15, which indicates the use of wrap on the container, and the "No Wrap" display element 55-16, which indicates the use of wrap without wrap, the system is configured to allow selection from the "Wrap Automatic" display element 55-17, which automatically determines whether or not to use wrap based on the wrap presence / absence determination means that determines whether or not to use wrap on the container. When the touch sensor area overlapping the display elements 55-11 to 55-14 is operated, the display control unit 52 receives the operation signal from the touch sensor and controls the display means 6 to light up the approximately elliptical display at the bottom of the display element, for example, as shown in the "Wrap Included" display element 55-15 in Figure 4. When the touch sensor area overlapping the "Start" display element 55-1 is operated in this state, the heating control unit 51 microwaves the food according to a predetermined procedure based on the cooking information of the selected menu from the menus stored in the storage means 32. Therefore, the display elements 55-11 to 55-14 and the operating means 7 function as wrap-on / wrap-off selection means for selecting whether or not to wrap something.

[0037] Next, with reference to Figures 5 to 11, the operation of the microwave oven with the above configuration in this embodiment will be explained in detail. Figures 5 to 7 show flowcharts of heating control for initial heating (A), heating pause (B), and reheating (C), and Figures 8 to 11 show the change in temperature over time when actually heating with the microwave.

[0038] To explain the process of heating the food to be cooked S in the microwave, first, the food to be cooked S is placed in the container 13. Around the same time, the power cord 8 is plugged into the outlet to power the main unit 1, and the door 3 is opened while holding the handle 4, and the container 13 is placed on the container placement section 24a of the container stand 24. After that, the door 3 is closed while holding the handle 4, and the cooking menu is selected by operating the touch sensor part that overlaps with the display element 55-2 of, for example, "Automatic Reheating" using the operating means 7. After that, the cooking of the food to be cooked is instructed to start by operating the touch sensor part that overlaps with the display element 55-1 of "Start," and according to the control program built into the memory of the control means 31, a control signal corresponding to the selected cooking menu is output from the output port of the control means 31 at a predetermined timing, and the food to be cooked S is heated, for example, in the microwave, and the process moves to step S11.

[0039] (Case 1) First, let's explain the case shown in Figure 8, Case 1. When we move to step S11, the heating control unit 51 sends control signals to the magnetron drive unit 37 and the rotary antenna drive unit 38 to radiate microwaves from the magnetron 19, and the rotary antenna 28 irradiates these microwaves onto the container 13, thus starting the initial heating (A) heating control. Here, the output as the amount of heat during the initial heating (A) heating control can be arbitrarily set to, for example, 1000W, 900W, 600W, 500W, etc., and the initial heating control period T is the period during which the initial heating (A) heating control is performed. A This can be set arbitrarily, for example, to 30 seconds, 45 seconds, or 60 seconds. The heating control unit 51 also provides a detection temperature stabilization period of, for example, about 5 seconds in the initial stage after transitioning from step 0 to stabilize the temperature detected by the food temperature sensor 15, and uses the detected temperature after the end of this detection temperature stabilization period to monitor the change in the surface temperature of the food being cooked S or container 13 towards which the field of view V1 is directed. The detection temperature stabilization period can be set arbitrarily, for example, to 10 seconds, or it is not necessary to provide a detection temperature stabilization period at all. Once the heating control of the initial heating (A) has started, the process moves to step S12.

[0040] When the process moves to step S12, the transition means 53 of the heating and cooking control unit 51 determines whether the temperature detected from the food temperature sensor 15 is 60°C or higher, which is the initial heating temperature threshold t1. As shown in the temperature t graph, if it is determined to be 60°C or higher (Yes in step S12), the process moves to step S21, heating pause (B), to prevent overheating of the food being cooked S. If it is determined to be less than 60°C (No in step S12), the process moves to step S13. In this embodiment, 60°C is used as the initial heating temperature threshold t1, but it may be set to any other temperature, such as 55°C, 65°C, or 70°C.

[0041] When the process moves to step S13, the transition means 53 determines that the temperature rise rate R of the temperature detected from the food temperature sensor 15 is equal to the initial heating temperature rise rate threshold R A It is determined whether the temperature rise rate exceeds 10°C in 10 seconds. As shown in the temperature t graph, if it is determined that the temperature rise rate exceeds 10°C in 10 seconds ("Yes" in step S13), it is assumed that the food being cooked S will be overheated when there is a rapid temperature rise, so the process moves to step S21, pausing heating (B), to prevent overheating of the food being cooked S. If it is determined that the temperature rise rate is 10°C or less in 10 seconds ("No" in step S13), the process moves to step S14. In this embodiment, the initial heating temperature rise rate threshold R A The system uses a temperature rise rate of 10°C over 10 seconds, which allows for the detection of a rapid temperature increase. However, it may be set arbitrarily depending on the machine's characteristics and the output during the heating control of the initial heating (A).

[0042] In Case 1, the initial heating control period T is the period during which the initial heating (A) is controlled, and this period is measured by the timing means 33 from the start of step S11. A Before the time elapsed, the temperature t reached the initial heating temperature threshold t1 of 60°C or higher, and the rate of temperature rise R of the temperature t reached the initial heating temperature rise threshold R A Since the temperature rise rate exceeds 10°C in 10 seconds, the transition means 53 will proceed to step S21 (heat pause (B) in step S12 or step S13.

[0043] When the process moves to step S21, the heating control unit 51 sends control signals to the magnetron drive unit 37 and the rotary antenna drive unit 38 to stop the radiation of microwaves from the magnetron 19 or to significantly reduce its output, thereby starting heating pause (B) heating control, which stops heating the food to be cooked S or significantly reduces the amount of heat. By stopping the radiation of microwaves or significantly reducing its output in this way, fluctuations in the temperature detected by the food temperature sensor 15 due to these microwaves can be prevented, improving the accuracy of the detected temperature. By detecting the temperature with this improved accuracy, the state of the food to be cooked S can be determined. In this embodiment, the output as the amount of heat during heating control in heating pause (B) is 0W when microwave radiation is stopped, and when the output is significantly reduced, for example, if the initial heating output is 1000W it is 500W, and if the initial heating output is 500W it is 200W, which is 40% of 500W. The output is reduced in accordance with the initial heating output, so that heating is performed with a significantly reduced amount of heat. Once heating control in heating pause (B) is started, the process proceeds to step S22.

[0044] When the process moves to step S22, the transition means 53 determines whether the temperature detected from the food temperature sensor 15 is 80°C or higher, which is the heating completion temperature threshold t2. If it is determined to be 80°C or higher, as shown in the temperature t' graph (Yes in step S22), it is determined that the food to be cooked S is sufficiently heated, as the detected temperature, with improved accuracy, is 80°C or higher, which is the heating completion temperature threshold t2, and the process moves to heating completion (D) in step S41 to prevent overheating of the food to be cooked S. On the other hand, if it is determined to be less than 80°C, as shown in the temperature t graph (No in step S22), the process moves to step S23. In this embodiment, 80°C is used as the heating completion temperature threshold t2, but it may be set to any arbitrary temperature, such as 75°C, 85°C, or 90°C, or the user may be able to set the heating completion temperature threshold t2 using the operation means 7.

[0045] When shifting to step S23, the shifting means 53 determines whether there is a rising rate exceeding 5°C in 10 seconds in the rising rate of the detected temperature from the food temperature sensor 15 at the heating pause temperature rising rate threshold R B . As shown in the graph of temperature t’, when it is determined that there is a rising rate exceeding 5°C in 10 seconds in the rising rate (step S23, “Yes”), the process proceeds to step S24. On the other hand, as shown in the graph of temperature t, when it is determined that there is no rising rate of 5°C or less in 10 seconds (step S23, “No”), the process proceeds to step S25. Note that since the heating pause temperature rising rate threshold R B is the temperature rising rate during heating pause (B), it is preferably a value lower than the initial heating temperature rising rate threshold R A . In this embodiment, the heating pause temperature rising rate threshold R B adopts a temperature rising rate of 5°C in 10 seconds, but it may be arbitrarily set according to the body characteristics and the output during the heating control of the initial heating (A).

[0046] In step S24, the shifting means 53 determines whether the detected temperature at the start of the heating pause control period T B has reached 60°C or more of the initial heating temperature threshold t1. And as shown in the graph of temperature t’, when it is determined that the detected temperature at the start of the heating pause control period T B has reached 60°C or more (step S24, “Yes”), since the detected temperature at the start of the heating pause control period T B is 60°C or more and the rising rate exceeds 5°C in 10 seconds at the heating pause temperature rising rate threshold R B with improved accuracy, it is determined that the object to be cooked S has been sufficiently heated, and the process proceeds to heating end (D) in step S41 to prevent overheating of the object to be cooked S. On the other hand, when it is determined that the detected temperature at the start of the heating pause control period T B is less than 60°C (step S24, “No”), the process proceeds to step S27.

[0047] When shifting to step S25, the shifting means 53 is the heating pause control period T which is the period for performing heating control of the heating pause (B) timed by the timing means 33 from the start of step S21B Determine if the time has elapsed. Heating pause control period T B The initial heating control period T A It is preferable that the period be shorter than this, and may be set arbitrarily to, for example, 10 seconds, 20 seconds, or 30 seconds. Heating pause control period T B If it is determined that the time has elapsed (Yes in step S25), proceed to step S26 and start the heating pause control period T B If it is determined that the time has not yet elapsed (No in step S23), proceed to step S22.

[0048] When the process moves to step S26, the transition means 53 determines the number of times the heating control of the initial heating (A) has been continuously repeated is a predetermined number of times N. A It is determined whether the number of repetitions is less than 4. If it is determined that the number of times the initial heating (A) heating control has been repeated continuously is less than 4, as shown in the temperature t graph (Yes in step S26), the process proceeds to step S27. On the other hand, if it is determined that the number of repetitions is 4 or more (No in step S26), the process proceeds to step S29-1.

[0049] When the process moves to step S27, the transition means 53 determines the validity of the temperature detected from the food temperature sensor 15, and the heating pause control period T B Initial detected temperature and heating pause control period T B It is determined whether the temperature difference D2 between the detected temperature and the current temperature exceeds the heating pause temperature difference threshold DB of 0°C. As shown in the temperature t graph, if it is determined that the temperature difference D2 exceeds 0°C (Yes in step S27), it is determined that the temperature of the cooked food S, detected with improved accuracy, has risen as intended, and the process proceeds to reheating (C) in step S31. On the other hand, if it is determined that the temperature difference D2 is 0°C or less (No in step S27), the heating pause control period T is initiated. B If a temperature drop occurs internally and it is determined that heating is insufficient, the process is returned to the initial heating (A) in step S11.

[0050] In Case 1, in the heating control of heating pause (B), the heating pause control period T BWithin the food temperature sensor 15, the detected temperature t is less than 80°C, the temperature rise rate R does not exceed 5°C in 10 seconds, the number of times the initial heating (A) heating control is repeated continuously is less than 4, and the heating pause control period T B Start and heating pause control period T B Since the temperature difference D2 of the detected temperature during the elapsed time exceeds 0°C, the transition means 53 proceeds to reheating (C) in step S31 in step S25.

[0051] When the process moves to step S31, the heating control unit 51 sends control signals to the magnetron drive unit 37 and the rotary antenna drive unit 38 to start reheating (C) heating control, which involves radiating microwaves from the magnetron 19 and irradiating the container 13 with these microwaves using the rotary antenna 28. Here, the output as the amount of heat during the reheating (C) heating control is preferably the same as the output of the initial heating (A), although the output may be changed. Furthermore, reheating (C) is a heating control performed when the transition means 53 determines that the food to be cooked S is undercooked during the heating pause (B) heating control, and when the temperature detected from the food temperature sensor 15 is near the heating completion temperature threshold t2. Therefore, the reheating control period T is the period during which the reheating (C) heating control is performed, which is measured by the timing means 33 from the start of step S31. C For example, the initial heating control period T is 10 seconds, 20 seconds, 30 seconds, etc. A It is preferable that the period be shorter than the initial heating period, which prevents overheating of the food being cooked S. Therefore, the amount of heat supplied to the food being cooked S during the reheating (C) heating control is lower than the amount of heat supplied to the food being cooked S during the initial heating (A) heating control. Once the reheating (C) heating control is started, the process proceeds to step S32.

[0052] When the process moves to step S32, it is determined whether the temperature detected by the food temperature sensor 15 is 80°C or higher, which is the heating completion temperature threshold t2. If it is determined to be 80°C or higher, as shown in the temperature t'' graph (Yes in step S32), it is determined that the food to be cooked S has been sufficiently heated, and the process moves to heating completion (D) in step S41 to prevent overheating of the food to be cooked S. On the other hand, if it is determined to be less than 80°C, as shown in the temperature t'' graph (No in step S32), the process moves to step S33.

[0053] When the process moves to step S33, the transition means 53 determines that the temperature rise rate R of the temperature detected from the food temperature sensor 15 is equal to the reheating temperature rise rate threshold R C It is determined whether the temperature rise rate R exceeds 2°C in 4 seconds. If it is determined that the temperature rise rate R exceeds 2°C in 4 seconds, as shown in the temperature t graph (Yes in step S33), it is determined that the food to be cooked S is sufficiently heated, and the process proceeds to the end of heating (D) in step S41 to prevent overheating of the food to be cooked S. On the other hand, if it is determined that the temperature rise rate is 2°C or less in 4 seconds, as shown in the temperature t graph (No in step S33), the process proceeds to step S34. In this embodiment, the reheating temperature rise rate threshold R C Since this is the temperature rise rate during reheating (C), the initial heating temperature rise rate threshold R A It is preferable that the unit time is shorter than the reheating temperature rise threshold R. C If the threshold is exceeded, the system promptly proceeds to step S41, heating termination (D), to prevent overheating of the food being cooked S. However, this can be arbitrarily set depending on the machine characteristics and the output during the heating control of the initial heating (A).

[0054] When the process moves to step S34, the transition means 53 initiates the reheating control period T C Determine if the time has elapsed. Reheating control period T C If it is determined that the time has elapsed (Yes in step S34), the process will proceed back to step S21, heating pause (B), and the reheating control period T will begin. CIf it is determined that the time has not yet elapsed (No in step S34), the process proceeds to step S22. Then, the heating control for the pause (B) shown in Figure 6 is performed again, and the temperature of the food being cooked S is detected with improved accuracy. If the temperature detected by the food temperature sensor 15 rises, heating of the food being cooked S is terminated, or if it is undercooked, the heating control for the reheat (C) shown in Figure 7 is performed again. By repeating the heating control of pause (B) and reheat (C), overheating and undercooking of the food being cooked S are prevented.

[0055] (Case 2) Next, we will explain the case of Case 2 shown in Figure 9. First, as in the case of Case 1, we proceed to step S11, where the heating control unit 51 starts heating control for initial heating (A), and then we proceed to step S12.

[0056] When the process moves to step S12, the transition means 53 determines whether the temperature detected from the food temperature sensor 15 is 60°C or higher, which is the initial heating temperature threshold t1. If it is determined to be less than 60°C (as shown in the temperature t graph, "No" in step S12), the process moves to step S13.

[0057] When the process moves to step S13, the transition means 53 determines whether the temperature rise rate R of the temperature detected from the food temperature sensor 15 is a rise rate exceeding 10°C in 10 seconds. If it is determined that the temperature rise rate is 10°C or less in 10 seconds (as shown in the temperature t graph, "No" in step S13), the process moves to step S14.

[0058] When the process moves to step S14, the transition means 53 initiates the initial heating control period T A Determine if the initial heating control period T has elapsed. A If it is determined that the period has elapsed (Yes in step S14), proceed to step S15, and the initial heating control period T A If it is determined that the time has not yet elapsed (No in step S14), proceed to step S12.

[0059] When the process moves to step S15, the transition means 53 determines the validity of the temperature detected from the food temperature sensor 15 during the initial heating control period T. A Initial detected temperature and initial heating control period T A The temperature difference D1 between the detected temperature and the initial heating temperature difference threshold D is equal to the temperature difference D during the elapsed time. A The system determines whether the temperature difference D1 exceeds 5°C. As shown in the temperature t graph, if it is determined that the temperature difference D1 exceeds 5°C ("Yes" in step S15), it is determined that the temperature of the food being cooked S has risen as intended, and the system proceeds to step S21, which is a pause in heating (B). On the other hand, if it is determined that the temperature difference D1 is 5°C or less ("No" in step S15), the system proceeds to step S16.

[0060] In Case 2, the initial heating control period T A Since the temperature t detected by the food temperature sensor 15 is less than 60°C, the temperature rise rate R never exceeds 10°C in 10 seconds, and the temperature difference D1 exceeds 5°C, the transition means 53 proceeds to step S21, heating pause (B), in step S15.

[0061] When the process moves to step S21, the heating control unit 51 starts heating control for heating pause (B), and the process moves to step S22.

[0062] When the process moves to step S22, the transition means 53 determines whether the temperature detected from the food temperature sensor 15 is 80°C or higher, which is the heating completion temperature threshold t2. If it is determined to be less than 80°C (as shown in the temperature t graph, "No" in step S22), the process moves to step S23.

[0063] When the process moves to step S23, the transition means 53 sets the heating pause temperature rise rate threshold R based on the temperature rise rate R of the temperature detected from the food temperature sensor 15. B It is determined whether the temperature increased by more than 5°C in 10 seconds, and the temperature t IIIAs shown in the graph, if it is determined that there was an increase of 5°C or less in 10 seconds (Yes in step S23), the process proceeds to step S24. On the other hand, as shown in the temperature t graph, if it is determined that there was no increase of 5°C or less in 10 seconds (No in step S23), the process proceeds to step S25.

[0064] When the process moves to step S24, the transition means 53 initiates the heating pause control period T B It is determined whether the temperature detected by the food temperature sensor 15 at the start has reached the initial heating temperature threshold t1 of 60°C or higher. III As shown in the graph, the heating pause control period T B If it is determined that the initial detected temperature is less than 60°C (No in step S24), the process proceeds to step S27.

[0065] When the process moves to step S27, the transition means 53 initiates the heating pause control period T B It is determined whether the temperature detected by the food temperature sensor 15 at the time elapsed has reached the initial heating temperature threshold t1 of 60°C or higher. III As shown in the graph, the heating pause control period T B If it is determined that the detected temperature has reached 60°C or higher (Yes in step S27), the heating pause control period T is set. B The detected temperature during the elapsed time is 60°C or higher, and the heating pause temperature rise rate threshold R is set based on the temperature detected from the food temperature sensor 15 with improved accuracy. B Since the temperature increase rate exceeded 5°C in 10 seconds, the heating pause control period T B After the elapsed time, the process returns to step S21, heating pause (B). Meanwhile, the heating pause control period T B If it is determined that the detected temperature t at the time elapsed is less than 60°C (No in step S27), it is determined that heating is insufficient and the process returns to the initial heating (A) in step S11.

[0066] Subsequently, in Case 2, the temperature t III As shown in the graph, in the heating control of the second heating pause (B), the heating pause control period T BSince the temperature detected by the food temperature sensor 15 inside the unit reached 80°C, it was determined that the food to be cooked S was sufficiently heated, and the process proceeded to step S41, heating completion (D), to prevent overheating of the food to be cooked S.

[0067] When the process moves to step S25, the transition means 53 initiates the heating pause control period T B Determine if the time has elapsed, and set the heating pause control period T. B If it is determined that the time has elapsed (Yes in step S25), proceed to step S26 and start the heating pause control period T B If it is determined that the time has not yet elapsed (No in step S23), proceed to step S22.

[0068] When the process moves to step S26, the transition means 53 initiates the heating pause control period T B The temperature detected by the food temperature sensor 15 at the start and the heating pause control period T. B The temperature difference D2 between the detected temperature and the current temperature is the heating pause temperature difference threshold D. B It is determined whether the temperature exceeds 0°C. Here, as shown in the temperature t graph, the heating pause control period T B Start and heating pause control period T B If the temperature difference D2 of the detected temperature over time is determined to be 0°C or less (No in step S23), the process proceeds to step S27.

[0069] When the process moves to step S27, the transition means 53 determines the number of times the heating control of the initial heating (A) has been continuously repeated is a predetermined number of times N. A Determine if it is less than 4 times. If it is determined that the number of times the initial heating (A) heating control has been repeated continuously is less than 4 times, as shown in the temperature t graph (Yes in step S27), then the heating pause control period T B If a temperature drop occurs internally and it is determined that heating is insufficient, the process proceeds back to the initial heating (A) in step S11. On the other hand, if it is determined that the process has been repeated four or more times (No in step S27), the process proceeds to step S29.

[0070] In Case 2, during the heating control of the first heating pause (B), the heating pause control period T B Within the system, the detected temperature t is less than 80°C, the temperature rise rate never exceeds 5°C in 10 seconds, the number of times the initial heating (A) heating control is repeated continuously is less than 4, and the heating pause control period T B Start and heating pause control period T B Since the temperature difference D2 of the detected temperature during the process is 0°C or less, the transition means 53 returns to the initial heating (A) of step S11 in step S27.

[0071] Subsequently, in the heating control of the second initial heating (A), the initial heating control period T A The temperature t has reached 60°C or higher, which is the initial heating temperature threshold t1, and the rate of temperature rise R of the temperature t is equal to the initial heating temperature rise threshold R A Since the temperature rise rate exceeds 10°C in 10 seconds, the transition means 53 returns to the heating pause (B) of step S21 in step S12 or step S13. Note that in the heating control of multiple initial heating (A) cycles, the initial heating control period T A For example, the initial heating control period T is 30 seconds if the output is 1000W, and 60 seconds if the output is 500W. A This period may be different, and may be adjusted and set according to the microwave power output being used for heating.

[0072] Then, in the heating control for the second heating pause (B), the heating pause control period T B Within the food temperature sensor 15, the detected temperature t is less than 80°C, and the temperature rise rate R does not exceed 5°C in 10 seconds, and the heating pause control period T B Start and heating pause control period T B Since the temperature difference D2 of the detected temperature during the elapsed time exceeds 0°C, the transition means 53 proceeds to reheating (C) in step S31 in step S25. Note that the temperature t III In the graph, the temperature detected by the food temperature sensor 15 has reached 80°C or higher, which is the heating completion temperature threshold t2, so the process moves to step S41, heating completion (D), to prevent overheating of the food being cooked S.

[0073] When the process moves to step S31, the heating control unit 51 starts heating control for reheating (C), and the process moves to step S32.

[0074] When the process moves to step S32, it is determined whether the temperature detected by the food temperature sensor 15 is 80°C or higher, which is the heating completion temperature threshold t2. If it is determined to be 80°C or higher, as shown in the temperature t graph (Yes in step S32), it is determined that the food to be cooked S has been sufficiently heated, and the process moves to heating completion (D) in step S41 to prevent overheating of the food to be cooked S.

[0075] (Case 3) Next, we will explain the case of Case 3 shown in Figure 10. First, as in the cases of Case 1 and Case 2, we proceed to step S11, where the heating control unit 51 starts heating control for initial heating (A), and then we proceed to step S12.

[0076] When the process moves to step S12, the transition means 53 determines whether the temperature detected from the food temperature sensor 15 is 60°C or higher, which is the initial heating temperature threshold t1. If it is determined to be less than 60°C (as shown in the temperature t graph, "No" in step S12), the process moves to step S13.

[0077] When the process moves to step S13, the transition means 53 determines whether the temperature rise rate of the temperature detected from the food temperature sensor 15 is more than 10°C in 10 seconds. If it determines that the temperature rise rate is 10°C or less in 10 seconds (as shown in the temperature t graph, "No" in step S13), the process moves to step S14.

[0078] When the process moves to step S14, the transition means 53 initiates the initial heating control period T A Determine if the initial heating control period T has elapsed. A If it is determined that the period has elapsed (Yes in step S14), proceed to step S15, and the initial heating control period T A If it is determined that the time has not yet elapsed (No in step S14), proceed to step S12.

[0079] When the process moves to step S15, the transition means 53 initiates the initial heating control period T A Initial temperature detected from food temperature sensor 15 and initial heating control period T A It is determined whether the temperature difference D1 between the detected temperature and the current temperature exceeds the initial heating temperature difference threshold DA of 5°C. If it is determined that the temperature difference is 5°C or less, as shown in the temperature t graph (No in step S15), the process proceeds to step S16.

[0080] When the process moves to step S16, the transition means 53 sets the number of consecutive initial heating cycles N1, which is the number of times the heating control of the initial heating (A) has been repeated continuously, to a first predetermined number N A Determine if it is less than 4 times. Here, as shown in the temperature t graph, the initial number of consecutive heating cycles N A If it is determined that the number is less than 4 (Yes in step S16), the heating pause control period T B A temperature drop occurs internally, and it is determined that heating is insufficient, so the process is returned to the initial heating (A) in step S11. Meanwhile, the number of consecutive initial heating cycles N A If it is determined that the number of times is 4 or more (No in step S16), the process proceeds to step S21, which involves pausing the heating process (B). A This is not limited to four times, but depends on the heating characteristics of the microwave oven, and the initial heating control period T of the initial heating (A) may vary. A It may also be set as needed.

[0081] The reason why the temperature detected by the food temperature sensor 15 does not rise during the initial heating (A) heating control is that while the actual temperature of the food being cooked S itself is rising, it is possible that the food being cooked S is not exposed because, for example, plastic wrap or a lid is used on the container 13, or the height of the sides of the container 13 is too high, the opening of the container 13 is too narrow, or the amount of food being cooked S contained in the container 13 is small, so the surface of the food being cooked S is shallow relative to the height of the container 13, for example, as shown in Figure 12, the field of view V1 of the food temperature sensor 15 may not reach the food being cooked S. Therefore, the transition means 53 checks the temperature difference in step S15 to the initial heating temperature difference threshold D. AEven when the temperature is 5°C or lower, the heating control of the initial heating (A) is repeated continuously up to a predetermined number of times N A which is four times, to monitor the inflection point of the temperature rise. When there is a rate of temperature rise exceeding 10°C in 10 seconds in the rate of temperature rise R of the detected temperature from the food temperature sensor 15 and the inflection point of the temperature rise is detected, the process proceeds to the heating pause (B) in step S21. Therefore, the transfer means 53 also functions as a container shape determination means for determining the shape of the container 13 and a wrap presence determination means for determining the presence or absence of a wrap used for the container 13. A In Case 3, in the heating control of the second initial heating (A), as shown in the graph of the temperature t

[0082] IV if, within the initial heating control period T A the detected temperature from the food temperature sensor 15 is less than 60°C, there is no time when the rate of temperature rise R exceeds 10°C in 10 seconds, and the temperature difference D2 exceeds 5°C, the transfer means 53 proceeds to the heating pause (B) in step S21 at step S15.

[0083] Thereafter, in the heating control of the heating pause (B), as shown in the graph of the temperature t IV the inflection point I tIV is detected. If, within the heating pause control period T B the detected temperature from the food temperature sensor 15 is less than 80°C, there is a rate of temperature rise exceeding 5°C in 10 seconds in the rate of temperature rise R, and the detected temperature at the end of the heating pause control period T B is 60°C or higher, which is the initial heating temperature threshold t1, the transfer means 53 proceeds again to the heating pause (B) in step S21 after the heating pause control period T B has elapsed. And in the heating control of the second heating pause (B), since the detected temperature from the food temperature sensor 15 reaches 80°C within the heating pause control period T B it is determined that the object to be cooked S has been sufficiently heated, and the process proceeds to the heating end (D) in step S41 to prevent overheating of the object to be cooked S.

[0084] ​Furthermore, as shown in the temperature t graph, the heating control for the second and third initial heating (A) also applies to the initial heating control period T. A If the detected temperature t is less than 60°C, the temperature rise rate R never exceeds 10°C in 10 seconds, and the temperature difference D2 is 5°C or less, the transition means 53 returns to the initial heating (A) of step S11 in step S16. Then, in the heating control of the fourth initial heating (A), as shown in the graph of temperature t, the inflection point I t If this is detected, and in step S13 the transition means 53 determines that the temperature rise rate R has exceeded 10°C in 10 seconds (Yes in step S13), it proceeds to step S21 heating pause (B). Here, the transition means 53 may be configured to proceed to step S21 heating pause (B) not at the point when the temperature rise rate R exceeds 10°C in 10 seconds, but after a predetermined time has elapsed, for example, 10 seconds later. Alternatively, the transition means 53 may proceed not at the point when the temperature rise rate R exceeds 10°C in 10 seconds, but during the initial heating control period T A The system may be configured to proceed to step S21, heating pause (B), when the temperature detected by the food temperature sensor 15 reaches 60°C or higher.

[0085] If the field of view V1 of the food temperature sensor 15 does not reach the food being cooked S as described above, the change in the temperature rise rate R of the temperature detected by the food temperature sensor 15 will be small, which may cause the transition means 53 to mistakenly detect that the food is undercooked, or it may cause overcooking if heating is continued. For example, as shown in Figure 12, if the wrap, lid, or container 13 obstructs the food temperature sensor 15 and prevents it from directly detecting the radiant temperature of the food being cooked S in its field of view V1, the moisture in the food being cooked S inside the container 13 will be heated, and as the moisture in the food being cooked S is heated, radiant heat, steam, or vapor will be emitted from the surface of the food being cooked S. This radiant heat, steam, or vapor will reach the wrap, lid, or container 13 via the air layer in between, and heat will be transferred to the wrap, lid, or container 13, causing the temperature of the wrap, lid, or container 13 to rise with a delay compared to the temperature rise of the food being cooked S. Furthermore, heat is transferred from the container 13 in contact with the food being cooked S to the wrap, lid, and container 13, causing the temperature of these to rise with a delay compared to the temperature rise of the food being cooked S. When the temperature of the wrap, lid, and container 13 rises, the transition means 53 reaches the inflection point I of the temperature rise. tIV Ya I t The transition means 53 detects these inflection points I tIV Ya I t At the point when it is detected, the food to be cooked S is already sufficiently heated, so the transition means 53 detects the inflection point I of the temperature rise in step S13. tIV Ya I t The system is configured to switch to heating pause (B) when it detects the inflection point I of the temperature rise. In this way, during the heating control of initial heating (A) and heating pause (B), the transition means 53 is configured to switch to heating pause (B) when the inflection point I of the temperature rise is detected. tIV Ya I t By monitoring to detect this, overheating can be prevented when the actual temperature of the food being cooked S is rising, but the food temperature sensor 15 is not detecting the temperature of the food being cooked S.

[0086] In Case 3, in the heating control of heating pause (B), the heating pause control period T is as shown in the temperature t graph. BSince the temperature detected by the food temperature sensor 15 inside the unit reached 80°C, it is determined that the food to be cooked S has been sufficiently heated, and the process proceeds to step S41, heating completion (D), to prevent overheating of the food to be cooked S.

[0087] (Case 4) Next, we will explain the case of Case 4 shown in Figure 11. First, as in Cases 1 to 3, we proceed to step S11, where the heating control unit 51 starts heating control for initial heating (A), and then we proceed to step S12.

[0088] When the process moves to step S12, the transition means 53 determines whether the temperature detected from the food temperature sensor 15 is 60°C or higher, which is the initial heating temperature threshold t1. If it is determined to be less than 60°C (as shown in the temperature t graph, "No" in step S12), the process moves to step S13.

[0089] When the process moves to step S13, the transition means 53 determines whether the temperature rise rate of the temperature detected from the food temperature sensor 15 is more than 10°C in 10 seconds. If it determines that the temperature rise rate is 10°C or less in 10 seconds (as shown in the temperature t graph, "No" in step S13), the process moves to step S14.

[0090] When the process moves to step S14, the transition means 53 initiates the initial heating control period T A Determine if the initial heating control period T has elapsed. A If it is determined that the period has elapsed (Yes in step S14), proceed to step S15, and the initial heating control period T A If it is determined that the time has not yet elapsed (No in step S14), proceed to step S12.

[0091] When the process moves to step S15, the transition means 53 initiates the initial heating control period T A Initial temperature detected from food temperature sensor 15 and initial heating control period T AIt is determined whether the temperature difference D1 between the detected temperature at the time elapsed exceeds the initial heating temperature difference threshold DA of 5°C. If it is determined that the temperature difference is 5°C or less, as shown in the temperature t graph (No in step S15), it is determined that the food being cooked S is undercooked, and the process returns to the initial heating (A) in step S11.

[0092] When the process moves to step S15, the transition means 53 initiates the initial heating control period T A Initial temperature detected from food temperature sensor 15 and initial heating control period T A It is determined whether the temperature difference D1 between the detected temperature and the current temperature exceeds the initial heating temperature difference threshold DA of 5°C. If it is determined that the temperature difference is 5°C or less, as shown in the temperature t graph (No in step S15), the process proceeds to step S16.

[0093] When the process moves to step S16, the transition means 53 determines the number of times the heating control of the initial heating (A) has been continuously repeated is a predetermined number of times N. A It is determined whether the number of repetitions is less than four. If it is determined that the number of consecutive repetitions of the initial heating (A) heating control is less than four (Yes in step S16), the process returns to the initial heating (A) in step S11. If it is determined that the number of repetitions is four or more (No in step S16), the process returns to the heating pause (B) in step S21.

[0094] If, even after heating for a long time during the initial heating (A), no temperature increase is observed in the temperature detected by the food temperature sensor 15, it is possible that, for some reason, the actual temperature of the food being cooked S is rising, but the food temperature sensor 15 is not detecting the actual temperature of the food being cooked S. For example, the container 13 is not placed in the designated position on the container stand 24, and the food being cooked S, container 13, and lid are not within the field of view V1 in which the food temperature sensor 15 can detect temperature, or the temperature of parts of the food being cooked S, container 13, and lid within the field of view V1 is not rising, while the temperature of other parts of the food being cooked S, container 13, and lid is rising. Therefore, the transition means 53 sets the number of consecutive initial heating cycles N1 to a first predetermined number of cycles N AIf the number of heating cycles exceeds four, the system proceeds to step S21, heating pause (B), to prevent overheating of the food being cooked S. Furthermore, the system is configured to confirm the change in temperature detected by the food temperature sensor 15 by determining the state of the food being cooked S through improved temperature detection during the heating pause (B) heating control.

[0095] In Case 4, as shown in the temperature t graph, the initial heating control period T is controlled during the first to fourth initial heating (A) cycles. A Since the detected temperature t is less than 60°C, the temperature rise rate R never exceeds 10°C in 10 seconds, and the temperature difference D2 is 5°C or less, the transition means 53 proceeds to the heating pause (B) of step S21 in step S16.

[0096] When the process moves to step S21, the heating control unit 51 starts heating control for heating pause (B), and the process moves to step S22.

[0097] When the process moves to step S22, the transition means 53 determines whether the temperature detected from the food temperature sensor 15 is 80°C or higher, which is the heating completion temperature threshold t2. If it is determined to be less than 80°C (as shown in the temperature t graph, "No" in step S22), the process moves to step S23.

[0098] When the process moves to step S23, the transition means 53 sets the heating pause temperature rise rate threshold R based on the temperature rise rate R of the temperature detected from the food temperature sensor 15. B The system determines whether the temperature increased by more than 5°C in those 10 seconds. If it is determined that there was no increase of 5°C or less in those 10 seconds, as shown in the temperature t graph ("No" in step S23), the system proceeds to step S25.

[0099] When the process moves to step S25, the transition means 53 initiates the heating pause control period T B Determine if the time has elapsed, and set the heating pause control period T. B If it is determined that the time has elapsed (Yes in step S25), proceed to step S26 and start the heating pause control period T BIf it is determined that the time has not yet elapsed (No in step S23), proceed to step S22.

[0100] When the process moves to step S26, the transition means 53 determines that the number of consecutive initial heating cycles N1, which is the number of times the initial heating (A) heating control has been repeated continuously, is a predetermined number of times N A It is determined whether the number of times is less than 4. If it is determined that the number of times the initial heating (A) heating control has been repeated continuously is 4 or more, as shown in the temperature t graph (No in step S26), then the process proceeds to step S29-1.

[0101] When the process moves to step S29-1, the transition means 53 determines the validity of the temperature detected from the food temperature sensor 15, and the heating pause control period T B Initial detected temperature and heating pause control period T B The temperature difference D2 between the detected temperature and the current temperature is the third temperature difference threshold D. B4 It is determined whether the temperature exceeds 3°C. If it is determined that the temperature difference D2 exceeds 3°C (Yes in step S27), it is determined that the temperature of the food being cooked S, detected with improved accuracy, has risen as intended, and the process proceeds to reheating (C) in step S31. Meanwhile, as shown in the temperature t graph, the heating pause control period T B Start and heating pause control period T B If the temperature difference D2 of the detected temperature over time is determined to be 3°C or less (No in step S23), the process proceeds to step S29-2.

[0102] When the process moves to step S29-2, the transition means 53 determines that the number of consecutive heating pauses N2, which is the number of times the heating control of heating pause (B) has been repeated continuously, is a predetermined number of times N BIt is determined whether the number of consecutive heating pauses N2 is less than two (Yes in step S26), then the process returns to heating pause (B) in step S21. On the other hand, if it is determined that the number of consecutive heating pauses N2 is two or more (No in step S26), the transition means 53 determines that the food temperature sensor 15 has not detected the actual temperature of the food being cooked S, but the temperature of the food being cooked S outside the field of view V1 of the food temperature sensor 15 has risen, and theoretically the food being cooked S is sufficiently heated, so the process returns to heating end (D) in step S41.

[0103] In Case 4, during the heating control of heating pause (B), the heating pause control period T is as shown in the temperature t graph. B Within the system, the detected temperature t is less than 80°C, the temperature rise rate R never exceeds 5°C in 10 seconds, the number of times the initial heating (A) heating control is repeated continuously is 4 or more, and the heating pause control period T B Start and heating pause control period T B Since the temperature difference D2 of the detected temperature during the process is 3°C or less, and the number of times the heating control of heating pause (B) has been repeated continuously is 2 or more, the transition means 53 proceeds to heating termination (D) in step S41 in step S29-2.

[0104] This embodiment captures temperature changes detected by the food temperature sensor 15 during heating control in heating pause (B), and by combining heating control in heating pause (B) with microwave heating, it improves the accuracy of detection of the food temperature sensor 15, which is an infrared sensor, regarding the food being cooked S. It also determines whether the radiant temperature detected in the field of view V1 of the food temperature sensor 15 is the temperature of the food being cooked S, and based on the determination result, it prevents undercooking or overcooking of the food being cooked S, eliminating constraints on the shape of the container 13 and the presence or absence of wrap. However, as mentioned above, temperature detection by the food temperature sensor 15 alone may lead to false detections. Therefore, in this embodiment, especially in cases 3 and 4, as shown in Figure 11, a steam detection sensor 14 is also used for temperature detection, and the detected temperature t from the steam detection sensor 14 is also detected. S The temperature t that shows the change over time SAs shown in the graph, the transition means 53 detects a predetermined temperature rise rate R in the steam detection sensor 14. S The system is configured to transition to heating control step S21 (heating pause (B)) when a rate of increase exceeding a certain threshold is detected.

[0105] In this embodiment, the lower side temperature sensor 30 of the container detects the surface temperature of the rising portion 13a, which transitions from the bottom to the side of the container 13 and is located below the opening at the top of the container 13. Since steam and vapor are lighter than air and rise upward from the opening at the top of the container 13, the outer surface temperature of the container 13 can be detected without being affected by the steam and vapor generated inside the cooking chamber 12. Therefore, in this embodiment, especially in cases 3 and 4, the system may be configured to proceed to heating pause (B) in step S21 when it is detected that the temperature rise rate of the outer surface temperature of the container 13 exceeds a predetermined rate, or when it is detected that the outer surface temperature of the container 13 has reached, for example, 80°C or higher. In this case, especially when heating without using plastic wrap on the container 13, it is possible to prevent the food being cooked S from being overheated when steam or vapor is generated inside the cooking chamber 12 and the food temperature sensor 15 is affected as described above.

[0106] Cases 1 to 4 describe the case where, for example, "Automatic Reheating" is selected and cooking is started, and the transition means 53, which has the functions of a container shape determination means and a wrap presence / absence determination means, determines the shape of the container 13 and whether or not there is wrap. For example, if cooking is started by selecting the part of the touch sensor that overlaps with the display element 55-13 of "Flat Plate Tray", the transition means 53 transitions assuming, for example, Case 1 or Case 2, which assumes that the temperature of the food to be cooked S has been detected by the food temperature sensor 15. If cooking is started by selecting the part of the touch sensor that overlaps with the display element 55-12 of "Rice Bowl", the transition means 53 transitions assuming, for example, Case 1 or Case 2, which assumes that the temperature of the food to be cooked S has been detected by the food temperature sensor 15, and also assuming, for example, Case 3 or Case 4, which assumes that the temperature has not been detected but the temperature of the container 13 and its lid has been detected by the food temperature sensor 15. When the user selects a part of the touch sensor that overlaps with the "Cup" display element 55-11 to start cooking, the transition means 53 is configured to transition assuming, for example, case 3 or case 4, that the temperature of the food to be cooked S has not been detected by the food temperature sensor 15. Similarly, when the user selects a part of the touch sensor that overlaps with the "Wrap Included" display element 55-15, the transition means 53 is configured to transition assuming, for example, case 3 or case 4, that the temperature of the food to be cooked S has not been detected by the food temperature sensor 15, but the temperature of the wrap used on the container 13 has been detected by the food temperature sensor 15. Therefore, by selecting the shape of the container 13 using the container shape determination means and selecting whether or not to use wrap using the display elements 55-11 to 55-14 and the operation means 7, the constraint on the container shape that can be heated in the main unit 1 is eliminated, and the user can heat in the main unit 1 using a container 13 of the desired shape.

[0107] As described above, the microwave oven as a cooking appliance of this embodiment comprises a cooking chamber 12 that houses a container 13 containing the food to be cooked S, a magnetron drive unit 37 and a rotating antenna drive unit 38 that drive a magnetron 19 and a rotating antenna 28 as heating means for heating the food to be cooked S, a cooking control unit 51 as a control means for controlling the magnetron drive unit 37 and the rotating antenna drive unit 38, and a food temperature sensor 15 as a temperature distribution detection means for detecting the temperature of the food to be cooked S or the container 13, and cooking control The unit 51 controls the magnetron drive unit 37 and the rotary antenna drive unit 38 to perform one of the following heating controls: initial heating (A) to heat the food to be cooked S; heating pause (B) to stop heating the food to be cooked S or to significantly reduce the amount of heat; reheating (C) to heat the food to be cooked S with a lower amount of heat than the initial heating (A); and heating termination (D) to mark the end of heating the food to be cooked S. The unit 51 is further configured to include a transition means 53 that determines the next heating control to proceed to based on a detection signal from the food temperature sensor 15.

[0108] This configuration eliminates any constraints on the shape of containers that can be heated by the main unit 1, allowing users to heat containers 13 of their desired shape using the main unit 1. Furthermore, by combining initial heating (A), heating pause (B), and reheating (C) for heating control, fluctuations in the temperature detected by the food temperature sensor 15 due to microwaves during heating pause (B) can be prevented, improving the accuracy of the detected temperature. This improved accuracy in temperature detection allows for the determination of the state of the food being cooked S, and prevents undercooking or overcooking of the food being cooked S.

[0109] Furthermore, the microwave oven of this embodiment further includes a timing means 33 for timing the heating time of the food to be cooked S and the time for temporarily stopping the heating, and a storage means 32 for storing the temperature of the food to be cooked at the start and elapsed of a predetermined time, and the transition means 53, during the heating control of the initial heating (A), when the temperature of the food to be cooked S becomes equal to or greater than the initial heating temperature threshold t1, which is a first temperature threshold, or when the rate of temperature rise of the food to be cooked S is equal to the initial heating temperature rise threshold R, which is a first temperature rise threshold. A When this limit is exceeded, the system is set to switch to the aforementioned heating pause at that point, and the initial heating control period T is defined as the first predetermined period during which heating control of the initial heating (A) is performed. A If the temperature of the food being cooked is lower than the initial heating temperature threshold t1, the rate of temperature rise R of the food being cooked is lower than the initial heating temperature rise threshold R A The following conditions apply, and the initial heating control period T is also met. A The difference D1 between the temperature of the food being cooked S at the start and during the course of cooking is the initial heating temperature difference threshold D, which is the first temperature difference threshold. A If it exceeds this, the initial heating control period T A The system is configured to transition to heating pause (B) after a certain period, with an initial heating control period T. A Within the food being cooked, the temperature of the food being cooked S is lower than the initial heating temperature threshold t1, and the rate of temperature rise R of the food being cooked is lower than the initial heating temperature rise threshold R A The following conditions apply, and the initial heating control period T is also met. A The difference D1 between the temperature of the food being cooked S at the start and during the course of the meal is the initial heating temperature difference threshold D A The configuration is set to return to initial heating (A) in the following cases:

[0110] This configuration prevents undercooking or overcooking of the food being cooked S. Furthermore, during the initial heating (A) heating control, the transition means 53 can determine the shape of the container 13 and whether or not to use plastic wrap on the container 13, ensuring reliable transition based on the assumptions of cases 1 to 4.

[0111] Furthermore, in the microwave oven of this embodiment, the transition means 53 is configured to transition to the end of heating (D) for the food being cooked when the temperature of the food being cooked S reaches a value higher than the initial heating temperature threshold t1, which is the heating completion temperature threshold t2, during the heating control of the heating pause (B). B The temperature of the food to be cooked S at the start is equal to or greater than the initial heating temperature threshold t1, and the heating pause control period T B The temperature of the food being cooked S is below the heating completion temperature threshold t2, and the heating pause control period T B The rate of temperature rise R of the food being cooked S inside is equal to the initial heating temperature rise threshold R A A lower threshold R for the rate of increase in heating pause temperature is required. B If this limit is exceeded, the system is configured to terminate the heating of the food being cooked at that point, and the heating pause control period T B The temperature of the food being cooked S at the start is below the initial heating temperature threshold t1, and the heating pause control period T B The temperature of the food being cooked during the elapsed time is below the heating completion temperature threshold t2 but above the initial heating temperature threshold t1, and the heating pause control period T B Within the food being cooked, the rate of temperature rise R is the threshold rate of temperature rise R. B If it exceeds this limit, the heating pause control period T B The system is configured to switch back to heating pause (B) after the specified period, with a heating pause control period T. B The temperature of the food being cooked S at the start is below the initial heating temperature threshold t1, and the heating pause control period T B The temperature of the food being cooked S during the elapsed time is below the initial heating temperature threshold t1, and the heating pause control period T B Within the food being cooked, the rate of temperature rise R is the threshold rate of temperature rise R. B If it exceeds this limit, the heating pause control period T B The system is configured to return to initial heating (A) after the elapsed time, and the heating pause control period T is set. B The temperature of the food being cooked S during the elapsed time is below the heating completion temperature threshold t2, and the heating pause control period T B Within the food being cooked, the rate of temperature rise R is the threshold rate of temperature rise R. B There is no instance where it exceeds this value, and the heating pause control period TB The difference D2 between the temperature of the food being cooked S at the start and during the course of cooking is the second temperature difference threshold, which is the heating pause temperature difference threshold D. B If the above conditions are met, the heating pause control period T B The system is configured to transition to reheating (C) after the specified time, with a heating pause control period T. B The temperature of the food being cooked S during the elapsed time is below the heating completion temperature threshold t2, and the heating pause control period T B Within the food being cooked, the rate of temperature rise R is the threshold rate of temperature rise R. B There is no instance where it exceeds the limit, and the heating pause control period T B The difference D2 between the temperature of the food being cooked S at the start and during the process is the heating pause temperature difference threshold D. B When it is lower than this, the heating pause control period T B The system is configured to transition to initial heating (A) after a certain period of time.

[0112] This configuration prevents undercooking or overcooking of the food being cooked S. Furthermore, during heating control for the heating pause (B), the transition means 53 can reliably perform the transition according to the scenarios 1 to 4.

[0113] Furthermore, in the microwave oven of this embodiment, the transition means 53, during reheating (C) heating control, when the temperature of the food to be cooked S reaches or exceeds the heating completion temperature threshold t2, or when the temperature rise rate R of the food to be cooked S reaches the reheating temperature rise rate threshold R, which is the third temperature rise rate threshold. C When this limit is exceeded, the process is set to terminate heating of the food at that point (D), and the reheating control period T is defined as a third predetermined period during which heating control is performed during reheating (C). C Within the cooking process, the temperature of the food being cooked S does not exceed the heating completion temperature threshold t2, and the rate of temperature increase of the food being cooked S is below the reheating temperature increase threshold R. C The reheating temperature rise rate threshold R is as follows: C The system is configured to transition to a heating pause (B) after a certain period of time.

[0114] This configuration prevents undercooking or overcooking of the food being cooked S. Furthermore, during reheating (C) heating control, the transition means 53 can reliably perform the transition according to the scenarios 1 to 3.

[0115] Furthermore, in the microwave oven of this embodiment, when the transition means 53 transitions back to initial heating (A) in step S16, the number of consecutive initial heating cycles N1, which is the number of times it has transitioned back to initial heating (A), is set to a first predetermined number N A The above concludes the initial heating control period T. A If the temperature of the food being cooked S is lower than the initial heating temperature threshold t1, and the rate of temperature rise R of the food being cooked S is lower than the initial heating temperature rise threshold R A The following conditions apply, and the initial heating control period T is also met. A The difference D1 between the temperature of the food being cooked S at the start and during the course of the meal is the initial heating temperature difference threshold D A In the following cases, the initial heating control period T A The system is configured to transition to a heating pause (B) after a certain period of time.

[0116] By configuring it in this way, even if the field of view V1 of the food temperature sensor 15 does not reach the food being cooked S, as in Case 3, the inflection point of the temperature rise is monitored, and the inflection point of the temperature rise I t If this is detected, the system can switch to heating pause (B). Furthermore, assuming a situation where the actual temperature of the food being cooked S is rising but the food temperature sensor 15 is not detecting the actual temperature of the food being cooked S, the system can switch to heating pause (B) to prevent overheating of the food being cooked S. In addition, by determining the state of the food being cooked S by detecting the temperature with improved accuracy during heating pause (B), it is possible to confirm the change in the temperature detected by the food temperature sensor 15.

[0117] Furthermore, in the microwave oven of this embodiment, the transition means 53 controls the heating during the heating pause (B) period T B If the temperature of the food being cooked S is lower than the heating completion temperature threshold t2, and the rate of temperature rise R of the food being cooked S is lower than the heating pause temperature rise threshold R B The following conditions apply, and the heating pause control period T is also met. BThe temperature detected by the food temperature sensor 15 at the start and the heating pause control period T. B The temperature difference D2 between the detected temperature and the current temperature is the third temperature difference threshold D. B4 When it is lower than this, the heating pause control period T B The system is configured to switch back to heating pause (B) after a certain period, and the number of consecutive heating pauses N2, which is the number of times the system has switched back to heating pause (B) consecutively, is the second predetermined number N B The above is the result, and the heating pause control period T B If the temperature of the food being cooked S is lower than the heating completion temperature threshold t2, and the rate of temperature rise R of the food being cooked S is lower than the heating pause temperature rise threshold R B The following conditions apply, and the heating pause control period T is also met. B The difference D2 between the temperature of the food being cooked at the start and during the course of cooking is the third temperature difference threshold D B4 When it is lower than this, the heating pause control period T B The system is configured to transition to the end of heating (D) of the food to be cooked (S) after a certain period of time.

[0118] With this configuration, even in cases like Case 4, where the field of view V1 of the food temperature sensor 15 does not reach the food being cooked S and the food temperature sensor 15 does not detect the actual temperature of the food being cooked S, the transition means 53 determines that the temperature of the portion of the food being cooked S outside the field of view V1 of the food temperature sensor 15 has risen and that the food being cooked S is theoretically sufficiently heated, and initiates a heating pause control period T. B After the specified time, the process can be moved to the end of heating (D) of the food to be cooked S, thereby preventing overheating of the food to be cooked S.

[0119] Furthermore, the microwave oven of this embodiment is further equipped with display elements 55-11 to 55-14 and an operating means 7 as container shape selection means for selecting the shape of the container 13. The transition means 53 is configured to assume cases 1 to 4 based on the detected temperature as a detection signal from the food temperature sensor 15 and the shape of the container 13 selected by the display elements 55-11 to 55-14 and the operating means 7, and to determine the next heating control to transition to.

[0120] This configuration eliminates any restrictions on the shape of containers that can be heated in the microwave oven unit 1, allowing users to heat containers 13 of their desired shape in the unit 1.

[0121] Furthermore, in the microwave oven of this embodiment, the transition means 53 also functions as a container shape determination means for determining the shape of the container 13. The transition means 53 is configured to consider cases 1 to 4 based on the temperature detected from the food temperature sensor 15 and the shape of the container 13 determined by the container shape determination means, and to determine the next heating control to transition to. Therefore, by selecting the shape of the container 13 using the container shape determination means, there are no restrictions on the container shapes that can be heated in the main unit 1, and the user can heat a container 13 of the desired shape in the main unit 1.

[0122] Furthermore, the microwave oven of this embodiment is further equipped with display elements 55-11 to 55-14 and an operating means 7 as a means for selecting whether or not to use plastic wrap on the container 13. The transition means 53 is configured to assume cases 1 to 4 based on the temperature detected from the food temperature sensor 15, the shape of the container 13 selected by the display elements 55-11 to 55-14 and the operating means 7, and the presence or absence of plastic wrap selected by the display elements 55-11 to 55-14 and the operating means 7, and to determine the next heating control to transition to.

[0123] This configuration eliminates any restrictions on the shape of containers that can be heated in the microwave oven unit 1, allowing users to heat containers 13 of their desired shape in the unit 1.

[0124] Furthermore, the microwave oven of this embodiment may also be further equipped with a container side lower temperature sensor 30 as a container temperature detection means for detecting the surface temperature of the bottom or lower side portion 13a of the container 13, and the transition means 53 may be configured to determine the next heating control to transition to based on the detection signals from the food temperature sensor 15 and the container side lower temperature sensor 30.

[0125] With this configuration, when the container 13 is heated without using plastic wrap, steam or vapor is generated inside the cooking chamber 12, and when the food temperature sensor 15 is affected by this steam or vapor, it is possible to prevent the food being cooked S from overheating.

[0126] Figure 13 shows a modified version of the first embodiment. In this modified version, the display control unit 52 controls the display means 6 to display the "unsuitable" display element 55-11 when the food temperature sensor 15 does not accurately detect the temperature, making the display easy for the user to understand.

[0127] In the first embodiment, if temperature detection by the steam detection sensor 14, the food temperature sensor 15, or the container side bottom temperature sensor 30 is not performed accurately, the display control unit 52 controls the display means 6 to display an error number such as "E-11". However, since the user does not know the reason why the error number is displayed, there is a risk that they may mistakenly think that the main unit 1 is malfunctioning. Therefore, in this modified example, the display control unit 52 controls the display means 6 to display the "unsuitable" display element 55-11, making the display easier for the user to understand.

[0128] Figure 13 is a front view of the display means 6 of this modified microwave oven. Referring to Figure 13, the display elements 55 displayed on the display means 6 are arranged in the right side from top to bottom as follows: the "unsuitable" display element 55-11 and the heating completion time display element 55-13, and the explanatory display element 55-12 for the unsuitable display, which is located below these display elements 55-11, 55-13 and display elements 55-4 to 55-9, are arranged in addition to the display elements of the first embodiment. Other parts are the same as in the first embodiment, so their explanation is omitted.

[0129] The "Unsuitable" display element 55-11 and the display element 55-12 explaining the unsuitable display are displayed, for example, when the temperature detection by the food temperature sensor 15 is not performed accurately. For example, in step S15 of the first embodiment, when the transition means 53 determines that the temperature difference D1 is 5°C or less, the display control unit 52 controls the display means 6 to display the "Unsuitable" display element 55-11 and the display element 55-12 explaining the unsuitable display, and inflection point I t If an error is detected or the process moves to step S21 (heating pause (B)), the display control unit 52 controls the display means 6 to erase the display element 55-11 for "unsuitable" and the display element 55-12 for the explanation of the unsuitable indication. As a result, the user can understand at a glance whether the temperature detection by the food temperature sensor 15 was not performed accurately at this stage, or whether the temperature detection by the food temperature sensor 15 was performed.

[0130] The heating completion time display element 55-13 displays the remaining time until heating is complete. For example, when the system moves to heating completion (D) in step S41 of the first embodiment, the display control unit 52 controls the display means 6 to display a predetermined remaining time, such as "30 seconds," on the heating completion time display element 55-13. Then, the timing means 33 controls the display means 6 to display a countdown, decreasing the number by one second at a time. When the countdown display reaches 0 seconds and the time is up, indicating that heating is complete, the system notifies the user of the completion of heating, for example, by a notification means such as a buzzer (not shown). During the period from moving to heating completion (D) until heating is complete, the food to be cooked S has already been heated, so the heating control unit 51 sends control signals to the magnetron drive unit 37 and the rotary antenna drive unit 38 to perform heating OFF control, which stops the radiation of microwaves from the magnetron 19.

[0131] The display control unit 52 is configured such that the transition means 53 is at inflection point I tIV Ya I tIf this is detected, the display means 6 may be controlled to display a predetermined remaining time, such as "45 seconds". Also, during the heating control of the initial heating (A), if the temperature detected by the food temperature sensor 15 in step S12 is detected to be 60°C or higher than the initial heating temperature threshold t1, or if the temperature rise rate R of the detected temperature is 60°C or higher in step S13, the initial heating temperature rise rate threshold R A When it is detected that the temperature has risen by more than 10°C in 10 seconds, the display means 6 may be controlled to display a predetermined remaining time, such as "60 seconds". [Examples]

[0132] Figures 14 and 15 show a configuration in which a heating appliance of the second embodiment of the present invention is applied to a microwave oven. In this embodiment, the microwave oven has simpler control than the first embodiment, reducing the risk of misuse by not using wrap 61 depending on the properties of the food being cooked S, and also preventing overheating even if wrap is used incorrectly.

[0133] In the case of a microwave oven that heats the food to be heated using microwave heating and has a configuration that detects temperature changes of the food to be heated non-contact, such as an infrared temperature detection sensor such as a food temperature sensor 15, there are restrictions on whether or not to use plastic wrap or a lid depending on the properties of the food being cooked S. For example, with rice, cold rice is heated without wrapping, while frozen rice is heated with wrapping; with simmered dishes, meat and potato stew is heated without wrapping, while simmered fish is heated with wrapping because the flesh will burst when heated. However, even when it is better not to use plastic wrap, some users use it, for example, to prevent oil fumes and odors from the food being cooked S from getting inside the cooking chamber 12, or to prevent splashing due to increased internal pressure caused by the temperature rise of the internal moisture in simmered fish, etc. If plastic wrap is used when it is better not to use it, the food temperature sensor 15 may not be able to accurately detect the temperature of the food being cooked S, which may result in undercooking or, conversely, overcooking. In particular, in the case of overheating, steam generated from the food being cooked S inside the wrapped container 13 may turn into superheated steam, causing the internal pressure to rise and potentially leading to rupture. Alternatively, the heat from this steam may conduct to the container 13, causing it to reach a temperature of 100°C or higher and become excessively hot. Therefore, in this embodiment, it is possible to choose whether or not to cover the opening of the container 13 containing the food being cooked S with plastic wrap. This reduces the risk of misuse by not using plastic wrap 61 depending on the properties of the food being cooked S, and also prevents overheating even if plastic wrap is used incorrectly.

[0134] Figure 14 shows a schematic vertical cross-sectional view of the microwave oven of the second embodiment as seen from the front. In this figure, the difference from the microwave oven of the first embodiment is that plastic wrap 61 is used at the opening at the top of the container 13. Other points are the same and will not be explained.

[0135] Next, with reference to Figure 15, the operation of the microwave oven with the above configuration in this embodiment will be explained in detail. Figure 15 shows the temperature t when actually microwaved using the wrap 61. W This shows the change in temperature t over time when not in use.

[0136] First, let's explain the operation when plastic wrap is not used. Place the food to be cooked S into the container 13. At the same time, plug the power cord 8 into the outlet to power the main unit 1, open the door 3 while holding the handle 4, and place the container 13 on the container placement section 24a of the container stand 24. Then, close the door 3 while holding the handle 4, and use the operating means 7 to select a cooking menu by operating the part of the touch sensor that overlaps with the display element 55-16, for example, "No Plastic Wrap". After that, operate the part of the touch sensor that overlaps with the display element 55-1, "Start", to instruct the start of heating the food to be cooked S. According to the control program built into the memory of the control means 31, a control signal generated in accordance with the selected cooking menu is output from the output port of the control means 31 at a predetermined timing, and the food to be cooked S is heated, for example, by microwave heating. Here, the output of the microwave heating may be arbitrarily set between 500W and 1000W.

[0137] When cooking begins, the cooking control unit 51, since "No Wrap" is selected, detects infrared radiation emitted from the surface of the food to be cooked S using the field of view V1 of the food temperature sensor 15, and also determines that it has detected a temperature change on the surface of the food to be cooked S. Based on this, it calculates the temperature rise rate R, which is how many degrees Celsius the temperature rises in T seconds since the start of heating, and adjusts the heating time from the start of heating S0 to the end of heating D according to this temperature rise rate R in k℃ / T seconds. For example, if the temperature rise is 5℃ to 10℃ or less in 20 seconds from the start of heating, the total heating time for cooking is set to 120 seconds. If the temperature rise is 10℃ to 20℃ or less in 20 seconds from the start of heating, the total heating time for cooking is set to 90 seconds. If the temperature rise is 20℃ or more in 20 seconds from the start of heating, the total heating time for cooking is set to 60 seconds. Note that these temperature rises and heating times are just examples, and the present invention is not limited to these.

[0138] Furthermore, as shown in the temperature t graph, when the temperature detected by the food temperature sensor 15 reaches 80°C or higher, which is the heating completion temperature threshold t2, during cooking, or when the steam detection sensor 14 detects steam and determines that the steam is 80°C or higher, the transition means 53 of the cooking control unit 51 switches to heating pause (B) at that point. If there is a temperature drop in the surface temperature of the food being cooked S detected by the food temperature sensor 15, it switches to reheating (C). The cooking control unit 51 then sends control signals to the magnetron drive unit 37 and the rotary antenna drive unit 38 to restart the emission of microwaves from the magnetron 19 until the heating time set according to the temperature rise rate is completed.

[0139] Here, if the initially calculated temperature rise rate is 5°C or less in the first 20 seconds after heating begins, the heating control unit 51 will, for example, calculate the temperature rise rate again after 20 seconds. If the temperature rise rate in these 20 seconds is again 5°C or less, the heating control unit 51 will, for example, calculate the temperature rise rate again after another 20 seconds. On the other hand, the temperature rise rate calculation is limited to a predetermined number of times, up to three times. If the third temperature rise rate is again 5°C or less in 20 seconds, the total heating time for cooking is set to 180 seconds. Note that these temperature rises and heating times are examples only, and the present invention is not limited to these.

[0140] Alternatively, once the heating time is set, the display control unit 52 may control the display means 6 to display the remaining time until heating is complete, as shown in the modified example of the heating completion time display element 55-13.

[0141] The transition means 53 transitions to heating completion (D) when the set heating time is finished, and the cooking of the food S is completed.

[0142] Next, the operation of using the wrap 61 will be explained. Place the food to be cooked S into the container 13 and cover the opening of the container 13 with the wrap 61. This wrap 61 is a food packaging wrap film. Before or after this, plug the power cord 8 into the outlet to power the main unit 1, open the door 3 while holding the handle 4, and place the container 13 on the container placement section 24a of the container stand 24. Then, close the door 3 while holding the handle 4, and use the operating means 7 to select a cooking menu by operating the part of the touch sensor that overlaps with the display element 55-15, for example, "Wrap Included". After that, operate the part of the touch sensor that overlaps with the display element 55-1, "Start", to instruct the start of heating the food to be cooked S. According to the control program built into the memory of the control means 31, a control signal generated in accordance with the selected cooking menu is output from the output port of the control means 31 at a predetermined timing, and the food to be cooked S is heated, for example, by microwave heating.

[0143] When cooking begins, the moisture in the food being cooked S inside the container 13 is heated, and heat is transferred from the surface of the food being cooked S to the wrap 61 via the air inside the container 13. Heat is also transferred to the wrap 61 by steam or vapor adhering to it or by contact with the food being cooked S. Furthermore, heat is transferred to the parts of the container 13 that are not in contact with the food being cooked S through heat conduction from the parts of the container 13 that are in contact with the food being cooked S, and by steam or vapor adhering to it. Therefore, the temperature t W As shown in the graph, the change in temperature detected by the food temperature sensor 15 is gradual and the rate of temperature increase is low until steam or vapor is generated. On the other hand, once steam or vapor is generated, this detected temperature rises sharply, and the temperature of the wrap 61 detected by the field of view V1 of the food temperature sensor 15 rises rapidly, so the rate of temperature increase also increases sharply.

[0144] Inflection point I where this rate of temperature increase suddenly becomes very high. tW When the food temperature sensor 15 detects an inflection point I, the food to be cooked S is already sufficiently heated, so the transition means 53 moves the food temperature sensor 15 to an inflection point I. tWWhen this is detected, the heating control is switched to heating pause (B) at that point. The transition means 53 is activated when the food temperature sensor 15 reaches inflection point I tW After detecting this, the heating control may be switched to heating pause (B) after a predetermined time, such as 30 seconds, or the heating control may be switched to heating pause (B) after the food temperature sensor 15 reaches 80°C or higher, which is the heating completion temperature threshold t2.

[0145] When the transition means 53 detects that the food temperature sensor 15 has reached a heating completion temperature threshold t2 of 80°C or higher, it transitions to heating completion (D), and the cooking of the food to be cooked S is completed.

[0146] With this configuration, the display elements 55-11 to 55-14 and the operating means 7 act as a wrap presence / absence selection means that allows the user to select whether or not to cover the opening of the container 13 containing the food to be cooked S with the wrap 61. The heating control unit 51 adjusts the heating control for the food to be cooked S according to the presence or absence of the wrap 61 selected by this wrap presence / absence selection means. Therefore, the risk of misuse by not using the wrap 61 according to the properties of the food to be cooked S can be reduced. Also, when using the wrap 61, the temperature detected by the food temperature sensor 15 rises sharply when steam or vapor is generated, so the rate of temperature rise of the wrap 61 temperature detected by the field of view V1 of the food temperature sensor 15 suddenly increases to an inflection point I. tW By detecting this, the heating control can be switched to heating pause (B) to prevent overheating of the food being cooked S.

[0147] The display control unit 52 determines when the food temperature sensor 15 reaches the inflection point I tW If this is detected, the display means 6 may be configured to control the display element 55-13 to show the remaining time until heating is complete, for example, 30 seconds.

[0148] Furthermore, similar to the first embodiment, the container side lower temperature sensor 30 is configured to detect the surface temperature of the rising portion 13a that transitions from the bottom to the side of the container 13, which is located below the opening at the top of the container 13, thereby enabling detection of the outer surface temperature of the container 13 without being affected by steam or vapor. The transition means 53 may be configured to switch to heating pause (B) heating control when the temperature detected by the container side lower temperature sensor 30 reaches 80°C or higher, which is the heating completion temperature threshold t2.

[0149] Also, similar to the first embodiment, the transition means 53 may function as a wrap usage detection means for detecting whether or not wrap 61 is used on the container 13. The transition means 53 as a wrap usage detection means is the temperature rise rate in k°C / T seconds from the start of cooking, and the inflection point I where the temperature detected from the food temperature sensor 15 rises sharply when steam or vapor is generated, causing the temperature rise rate to increase sharply. tW The use of the wrap 61 is detected by combining the detection of the food temperature sensor 15 and the transition means 53 when the temperature is detected by the food temperature sensor 15 after cooking has started and the transition means 53 is calculating the temperature rise rate in k°C / T seconds. A rapid temperature rise that is different from the temperature t change when the wrap is not used is detected, and an inflection point I where the temperature rise rate suddenly increases. tW If a wrap 61 or lid is detected, the transition means 53 determines that a wrap 61 or lid is being used on the container 13, and, assuming that a wrap 61 has been detected, the heating control unit 51 performs the heating control as if the "wrap present" operation had been selected. Therefore, even without using the display elements 55-11 to 55-14 and the operating means 7 as a means for selecting whether or not to use a wrap, the heating control unit 51 can vary the heating control for the food to be cooked S depending on whether or not a wrap 61 is present.

[0150] As described above, the microwave oven as a cooking appliance of this embodiment comprises a cooking chamber 12 that houses a container 13 containing food to be cooked S, a magnetron drive unit 37 and a rotary antenna drive unit 38 that drive a magnetron 19 and a rotary antenna 28 as heating means for heating food S, a cooking control unit 51 as a control means for controlling the magnetron drive unit 37 and the rotary antenna drive unit 38, display elements 55-11 to 55-14 and an operating means 7 as a wrap presence / absence selection means for selecting whether or not to use wrap 61 on the container 13, and a food temperature sensor 15 as a temperature distribution detection means for detecting the temperature of food S or wrap 61. The cooking control unit 51 is configured to control the magnetron drive unit 37 and the rotary antenna drive unit 38 based on the detected temperature as a detection signal from the food temperature sensor 15 and the presence or absence of wrap 61 selected by the display elements 55-11 to 55-14 and the operating means 7.

[0151] With this configuration, the heating control unit 51 can vary the heating control for the food to be cooked S depending on whether or not the wrap 61 is selected by the wrap presence / absence selection means, thereby reducing the risk of misuse where the wrap 61 is not used depending on the properties of the food to be cooked S.

[0152] Furthermore, the microwave oven as a cooking appliance in this embodiment includes a cooking chamber 12 that houses a container 13 containing food to be cooked S, a magnetron drive unit 37 and a rotary antenna drive unit 38 that drive a magnetron 19 and a rotary antenna 28 as heating means for heating food to be cooked S, a cooking control unit 51 as a control means for controlling the magnetron drive unit 37 and the rotary antenna drive unit 38, a transition means 53 that has the function of detecting the presence or absence of wrap 61 used on the container 13, and a food temperature sensor 15 as a temperature distribution detection means for detecting the temperature of food to be cooked S or wrap 61. The cooking control unit 51 is configured to control the magnetron drive unit 37 and the rotary antenna drive unit 38 based on the detected temperature as a detection signal from the food temperature sensor 15 and the presence or absence of wrap 61 detected by the transition means 53.

[0153] With this configuration, even without using a wrap presence / absence selection means, the heating control unit 51 can vary the heating control for the food to be cooked S according to the presence or absence of wrap 61 detected by the transition means 53, thereby reducing the risk of misuse where wrap 61 is not used depending on the properties of the food to be cooked S.

[0154] It should be noted that the present invention is not limited to the embodiments described above, and various modifications are possible without departing from the spirit of the invention. For example, it may have configurations of both the first and second embodiments. Furthermore, the configuration and shape of each part of this embodiment are not limited to those shown in the figures and can be modified as appropriate. [Explanation of symbols]

[0155] 7 Operating means 12 Galley 13 Container 15. Food temperature sensor (temperature distribution detection means) 19. Magnetron (heating means) 28 Rotating antenna (heating means) 30. Container side lower temperature sensor (container temperature detection means) 32 Memory means 33 Timekeeping means 37 Magnetron drive device (heating means) 38. Rotating antenna drive device (heating means) 51 Heating and Cooking Control Unit (Control Means) 53 Transition methods

Claims

1. a cooking chamber that accommodates a container containing food to be cooked; A heating means for heating the food to be cooked; a control means for controlling the heating means; a temperature distribution detection means for detecting the temperature of the food or the container; Equipped with The control means controls the heating means to perform any one of heating control operations including initial heating for heating the food to be cooked, heating pause for stopping heating the food to be cooked or heating the food with a significantly reduced amount of heat, reheating for heating the food to be cooked with a lower amount of heat than the initial heating, and termination of heating the food to be cooked. The cooking device further comprises a transition means for determining a next heating control to be transitioned to based on a detection signal from the temperature distribution detection means.

2. A timing means for timing the heating time of the food to be cooked and the time for temporarily stopping the heating; Further provided with a storage means for storing the temperature of the food to be cooked at the start and end of a predetermined time, The transition means is configured to transition to the heating pause state at the time when the temperature of the food to be cooked becomes equal to or higher than a first temperature threshold value or when the temperature rise rate of the food to be cooked exceeds a first temperature rise rate threshold value during the heating control of the initial heating, If the temperature of the food to be cooked is lower than the first temperature threshold value within a first predetermined period during which heating control of the initial heating is performed, the rate of temperature rise of the food to be cooked is equal to or lower than the first temperature rise rate threshold value, and the difference in temperature of the food to be cooked at the start and end of the first predetermined period exceeds a first temperature difference threshold value, the heating mode is set to be paused after the first predetermined period has elapsed; 2. The heating cooker according to claim 1, wherein the cooking device is configured to transition back to the initial heating mode when, within the first predetermined period, the temperature of the food is lower than the first temperature threshold, the rate of temperature rise of the food is equal to or less than the first temperature rise rate threshold, and the difference in temperature of the food at the start and end of the first predetermined period is equal to or less than the first temperature difference threshold.

3. The transition means is configured to transition to the end of heating of the food when the temperature of the food becomes equal to or higher than a second temperature threshold value that is a value higher than the first temperature threshold value during the heating control of the heating pause, When the temperature of the food to be cooked at the start of a second predetermined period, which is a period during which heating control is performed during the heating pause, is equal to or higher than the first temperature threshold, the temperature of the food to be cooked during the second predetermined period is lower than the second temperature threshold, and the temperature rise rate of the food to be cooked during the second predetermined period exceeds a second temperature rise rate threshold that is lower than the first temperature rise rate threshold, heating of the food to be cooked is terminated at that time, When the temperature of the food to be cooked at the start of the second predetermined period is lower than the first temperature threshold, when the temperature of the food to be cooked at the end of the second predetermined period is lower than the second temperature threshold and equal to or higher than the first temperature threshold, and when the temperature rise rate of the food to be cooked exceeds the second temperature rise rate threshold within the second predetermined period, the heating mode is again switched to the heating pause mode after the second predetermined period has elapsed; When the temperature of the food to be cooked at the start of the second predetermined period is lower than the first temperature threshold, when the temperature of the food to be cooked at the end of the second predetermined period is lower than the first temperature threshold, and when the rate of temperature rise of the food to be cooked exceeds the second temperature rise rate threshold within the second predetermined period, the cooking mode is set to transition back to the initial heating mode after the second predetermined period has elapsed; If the temperature of the food to be cooked after the second predetermined period has elapsed is below the second temperature threshold, there is no time during the second predetermined period when the rate of temperature rise of the food to be cooked exceeds the second temperature rise rate threshold, and the difference in temperature of the food to be cooked between the start and end of the second predetermined period is equal to or greater than the second temperature difference threshold, the process is set to transition to reheating after the second predetermined period has elapsed; 3. The heating cooker according to claim 2, wherein when the temperature of the food to be cooked after the second predetermined period has elapsed is below the second temperature threshold, there is no time during the second predetermined period when the rate of temperature rise of the food to be cooked exceeds the second temperature rise rate threshold, and the difference in temperature of the food to be cooked between the start and end of the second predetermined period is below the second temperature difference threshold, the cooking device is set to transition to the initial heating after the second predetermined period has elapsed.

4. The transition means is configured to transition to the end of heating of the food when the temperature of the food becomes equal to or higher than the second temperature threshold value or when the temperature rise rate of the food exceeds a third temperature rise rate threshold value during the heating control of the reheating, 4. The heating cooker according to claim 3, characterized in that if the temperature of the food to be cooked does not exceed the second temperature threshold within a third predetermined period, which is the period during which heating control is performed during reheating, and the temperature rise rate of the food to be cooked is equal to or less than the third temperature rise rate threshold, the cooking device is configured to transition to the heating pause state after the third predetermined period has elapsed.

5. The heating cooker according to claim 2, characterized in that, when transitioning back to the initial heating, the transition means is set to transition to the heating pause state after the first predetermined period has elapsed if the number of consecutive transitions to the initial heating is equal to or greater than a first predetermined number of times, the temperature of the food to be cooked is lower than the first temperature threshold within the first predetermined period, the rate of temperature rise of the food to be cooked is equal to or less than the first temperature rise rate threshold, and the difference in temperature of the food to be cooked at the start and end of the first predetermined period is equal to or less than the first temperature difference threshold.

6. The transition means is configured to transition again to the heating pause mode after the second predetermined period has elapsed when, during the heating control for the heating pause mode, the temperature of the food to be cooked is lower than a second temperature threshold value that is a value higher than the first temperature threshold value within a second predetermined period during which the heating control for the heating pause mode is performed, the temperature rise rate of the food to be cooked is equal to or lower than the second temperature rise rate threshold value, and the difference in temperature of the food to be cooked at the start and end of the second predetermined period is lower than a third temperature difference threshold value; 6. The heating cooker according to claim 5, wherein when the number of consecutive transitions to the heating pause is equal to or greater than a second predetermined number of times, the temperature of the food to be cooked is lower than the second temperature threshold within the second predetermined period, the rate of temperature rise of the food to be cooked is equal to or less than the second temperature rise rate threshold, and the difference in temperature of the food to be cooked at the start and end of the second predetermined period is lower than a third temperature difference threshold, the cooking device is set to transition to the end of heating of the food to be cooked after the second predetermined period has elapsed.

7. Further provided is a container shape selection means for selecting the shape of the container, 2. The cooking device according to claim 1, wherein the transition means determines the next heating control to be transitioned to based on the detection signal from the temperature distribution detection means and the shape of the container selected by the container shape selection means.

8. Further provided is a container shape determination means for determining the shape of the container, 2. The heating cooker according to claim 1, wherein the transition means determines the next heating control to be transitioned to based on the detection signal from the temperature distribution detection means and the shape of the container determined by the container shape determination means.

9. The container further includes a wrap presence / absence selection means for selecting whether or not a wrap is used for the container, The heating cooker according to claim 7, characterized in that the transition means determines the next heating control to be transitioned to based on the detection signal from the temperature distribution detection means, the shape of the container estimated by the container shape selection means, and the presence or absence of the wrap selected by the wrap presence / absence selection means.

10. Further provided is a container temperature detection means for detecting the surface temperature of the bottom surface or the lower side surface of the container, 2. The cooking device according to claim 1, wherein the transition means determines the next heating control to be transitioned to based on detection signals from the temperature distribution detection means and the container temperature detection means.

11. a cooking chamber that accommodates a container containing food to be cooked; A heating means for heating the food to be cooked; a control means for controlling the heating means; a temperature distribution detection means for detecting the temperature of the food or the container; Equipped with The control means controls the heating means to perform any one of heating control operations including initial heating for heating the food to be cooked, heating pause for stopping heating the food to be cooked or heating the food with a significantly reduced amount of heat, reheating for heating the food to be cooked with a lower amount of heat than the initial heating, and termination of heating the food to be cooked. Further provided is a container shape selection means for selecting the shape of the container, A cooking device characterized in that the control means determines the next heating control to be performed based on the detection signal from the temperature distribution detection means and the shape of the container selected by the container shape selection means.

12. a cooking chamber that accommodates a container containing food to be cooked; A heating means for heating the food to be cooked; a control means for controlling the heating means; a temperature distribution detection means for detecting the temperature of the food or the container; Equipped with The control means controls the heating means to perform any one of heating control operations including initial heating for heating the food to be cooked, heating pause for stopping heating the food to be cooked or heating the food with a significantly reduced amount of heat, reheating for heating the food to be cooked with a lower amount of heat than the initial heating, and termination of heating the food to be cooked. Further provided is a container shape determination means for determining the shape of the container, A cooking device characterized in that the control means determines the next heating control to be performed based on the detection signal from the temperature distribution detection means and the shape of the container determined by the container shape determination means.

13. a cooking chamber that accommodates a container containing food to be cooked; A heating means for heating the food to be cooked; a control means for controlling the heating means; a wrap presence / absence selection means for selecting whether or not a wrap is used for the container; a temperature distribution detection means for detecting the temperature of the food or the wrap; Equipped with The cooking device is characterized in that the control means controls the heating means based on a detection signal from the temperature distribution detection means and the presence or absence of the wrap selected by the wrap presence / absence selection means.

14. a cooking chamber that accommodates a container containing food to be cooked; A heating means for heating the food to be cooked; a control means for controlling the heating means; a wrap use detection means for detecting whether or not a wrap is used in the container; a temperature distribution detection means for detecting the temperature of the food or the wrap; Equipped with The cooking device is characterized in that the control means controls the heating means based on a detection signal from the temperature distribution detection means and the presence or absence of the wrap detected by the wrap use detection means.

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