Heating cooker

Abstract

To provide a heating cooker automatically cooking a material to be cooked and not causing inconvenience on a user.SOLUTION: A heating cooker includes: a first process until the time when an internal temperature reaches a first set temperature T11; and a second process for stabilizing the internal temperature at a second set temperature T12. A first set temperature T and a second set temperature T are set in accordance with the kind of a material to be cooked. Heating means for heating the material to be cooked by hot air convection includes: a hot air heater heating air; and a hot air fan sending the heated air into a cooking room and circulating the air. An automatic oven cooking control part controls the hot air heater to continuously operate until the internal temperature reaches the first set temperature T, controls the hot air heater to stop until the internal temperature lowers to the second set temperature T when it is determined that the internal temperature has reached the first set temperature T, and controls the hot air heater to operate again when it is determined that the internal temperature has lowered to the second set temperature T.SELECTED DRAWING: Figure 13

Description

[Technical field]

[0001] The present invention relates to a cooking device that automatically cooks food placed in a cooking chamber without the need to input the amount of food, heating time, heating temperature, etc. [Background technology]

[0002] Among these types of cooking appliances, there is known a cooking appliance that automatically performs microwave cooking, which is equipped with an infrared sensor that detects the temperature distribution in the cooking chamber and a control means that controls a magnetron based on a detection signal from the infrared sensor, and appropriately microwaves the food to be cooked with microwaves from the magnetron. However, in this cooking appliance, the amount of food to be cooked in the microwave cooking needs to be the amount specified in the recipe, and if the amount is not as specified, there is a risk of overheating or underheating. Therefore, for example, Patent Document 1 discloses an infrared sensor that is provided at the rear upper part of the heating chamber to detect the temperature of the food to be heated, a weight sensor, and a control means that controls the heating means based on the detection result of the infrared sensor, and the control means adjusts the output of the heating means based on the detection signals of the infrared sensor and the weight sensor.

[0003] Furthermore, as an example of a cooking device that automatically performs oven heating and cooking, Patent Document 2 discloses a cooking device that includes an air blowing means that draws air through a circulating air duct from an intake port and blows it out through an outlet port to circulate it, and a heating means that heats the air in the circulating air duct, and heats food placed in the cooking chamber by diffusing the circulating hot air blown out from the outlet port. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2019-190682 A [Patent Document 2] JP 2007-24365 A Summary of the Invention [Problem to be solved by the invention]

[0005] The cooking device in Patent Document 1 uses an infrared sensor to detect temperature. However, for example, steam from the ingredients being cooked can cause the infrared light to be scattered, and the infrared sensor cannot detect the ingredients and therefore cannot correctly detect the temperature of the ingredients, which can result in overheating or underheating, causing inconvenience to the user.

[0006] In addition, the cooking device of Patent Document 2 is not suitable for cooking foods that are thick, such as a block of meat. When using the cooking device of Patent Document 2 to cook thick meat in an automatic oven, the surface will brown while the inside will remain undercooked, again causing inconvenience to the user.

[0007] SUMMARY OF THE PRESENT DISCLOSURE In view of the above circumstances, an object of the present invention is to provide a cooking device that automatically heats and cooks food placed in a cooking chamber without causing inconvenience to the user. [Means for solving the problem]

[0008] The cooking device of the present invention comprises a cooking chamber for accommodating food to be cooked, heating means for hot air convection heating the food to be cooked, control means for controlling the heating means, internal temperature detection means for detecting the internal temperature of the cooking chamber, and selection means for selecting the type of food to be cooked. The cooking device has a first step until the internal temperature reaches a first set temperature, and a second step thereafter for stabilizing the internal temperature at a second set temperature, the first set temperature and the second set temperature being set according to the type of food to be cooked, the second set temperature being lower than the first set temperature, the heating means being a hot air heater for heating air, and a selection means for selecting the type of food to be cooked. and a hot air fan that sends the heated air into the cooking chamber and circulates it, and the control means controls the hot air heater to operate continuously until the internal temperature reaches the first set temperature, controls the hot air heater to stop until the internal temperature drops to the second set temperature when it is determined that the internal temperature has reached the first set temperature, controls the hot air heater to operate again when it is determined that the internal temperature has dropped to the second set temperature, and controls the on / off of the hot air heater so that the internal temperature converges and stably reaches a saturated state at the second set temperature. Effect of the Invention

[0009] According to the present invention, there are two processes with different set temperatures, and in the first process, the temperature is first raised to the first set temperature and heated, and then lowered to the second set temperature and heated.By doing so, even if the food to be cooked is a thick piece of meat such as a block of meat, it is possible to brown the surface while cooking the inside of the meat.The food placed in the cooking chamber can be automatically oven-cooked without the need to input the amount of food to be cooked, heating time, heating temperature, etc., so there is no inconvenience to the user. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 is an external perspective view of an oven range showing an embodiment of the present invention. [Diagram 2] Same as above, view from the front when the door is open. [Diagram 3] FIG. [Figure 4] This is a view from the front with the cabinet and oven back panel removed. [Diagram 5] FIG. 11 is a vertical cross-sectional view of the microwave generating device and its surrounding essential parts as viewed from the side. [Figure 6] FIG. 2 is a schematic diagram showing the internal structure of the main body of the embodiment. [Figure 7] FIG. 2 is a vertical cross-sectional view of the food temperature detection means and its surroundings. [Figure 8] FIG. 11 is a front view of the detection element of the first sensor. [Figure 9] FIG. 13 is a front view of the detection element of the second sensor. [Figure 10] FIG. 1 is a perspective view showing the internal structure of the oven range and the field of view of the first sensor. [Figure 11] FIG. 2 is a perspective view showing the internal structure of the oven range and the field of view and movement direction of the first sensor. [Figure 12] FIG. 2 is a perspective view showing the internal structure of the oven range and the fields of view of the first and second sensors. [Figure 13] FIG. 13 is a block diagram showing the main electrical configuration of the first embodiment. [Figure 14] FIG. 1 is a graph showing the temperature measurement results of each sensor when a large amount of food to be cooked and a small amount of food to be cooked are automatically heated in the oven range showing the first embodiment of the present invention. [Figure 15] FIG. 13 is a graph showing the temperature measurement results of each sensor when meat and potatoes are automatically heated in the microwave as the food to be cooked. [Figure 16] 11 is a table showing the relationship between the type of food to be cooked and the coefficient corresponding to that type. [Figure 17] This is a timing chart showing the changes in the temperature inside the cooking chamber and the voltage input to the hot air heater and hot air motor when a large amount of meat and a small amount of meat are heated using hot air convection in an oven range showing the second embodiment of the present invention. [Figure 18] 10 is a table showing the relationship between the type of meat to be cooked and the process temperature and standard cooking time corresponding to that type of meat. [Figure 19] 10 is a table showing the relationship between the type of meat to be cooked and the cooking time corresponding to that type of meat. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, preferred embodiments of the cooking device according to the present invention will be described with reference to the accompanying drawings. In addition, common parts are designated by common reference numerals throughout the drawings. EXAMPLES

[0012] Figures 1 to 13 show the configuration in which a cooking device is applied to an oven range, which is common to the first and second embodiments of the present invention. First, the overall configuration of the oven range will be described with reference to Figures 1 to 6. Reference numeral 1 denotes a main body formed in a substantially rectangular box shape, and this main body 1 is provided with a metal cabinet 2 as a member that covers the outer shell of the oven range that will be the product. Reference numeral 3 denotes a door provided on the front of the main body 1 that can be opened and closed freely.

[0013] The top of the door 3 is provided with a handle 4 for opening and closing the door 3, which opens vertically, and the side of the door 3 is provided with an operation panel unit 5 for display, notification and operation. The operation panel unit 5 is provided with a display means 6 for displaying cooking settings and progress, as well as operation means 7, such as keys provided on the operation panel unit 5 and a touch panel provided on the surface of the display means 6, which enable various operation inputs related to cooking. Although not shown, an operation panel PC (printed circuit) board is provided inside the door 3 behind the operation panel unit 5 for controlling the display means 6, operation means 7, etc.

[0014] A water supply cassette 8 and a water receiver 9 are disposed at the bottom of the main body 1, which can be attached and detached from the front of the main body 1. The water supply cassette 8 is a bottomed container that holds liquid water as a supply source for the mist that is sprayed from the mist supply device 43, which will be described later. The water receiver 9 is also a bottomed container that receives food debris, water droplets, steam, etc. from the main body 1.

[0015] The cabinet 2, which forms the left and right side surfaces and the top surface of the main body 1, is provided between an oven front plate 12 which forms the front surface of the main body 1 and an oven rear plate 13 which forms the rear surface of the main body 1, so as to cover the main body 1 and the oven bottom plate 11 which forms the bottom surface of the oven range. The main body 1 is also provided with a cooking chamber 14 which contains food S to be cooked, and a thermistor 15 which is a temperature detection element for detecting the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the oven front plate 12 and is open to allow the food S to be put in and taken out, and this opening is configured to be opened and closed by a door 3. The thermistor 15 which serves as an internal temperature detection means is provided inside the cooking chamber 14, near the door 3.

[0016] The peripheral walls forming the inner surface of cooking chamber 14 are made up of ceiling wall 14a, bottom wall 14b, left side wall 14c, right side wall 14d, and rear wall 14e. Rear wall 14e of cooking chamber 14 has an intake port 16 at its center, and a plurality of outlet ports 17 around intake port 16. In addition, facing dome-shaped ceiling wall 14a, which forms the upper wall surface of cooking chamber 14, an upper heater 18 for grilling that radiates heat on food S to be cooked from above cooking chamber 14 is provided on the upper part of main body 1, and a microwave generator 19 including a magnetron is provided on the bottom of main body 1 to supply microwaves, which are radio waves, into cooking chamber 14. As a result, the food S contained in the cooking chamber 14 is grill-heated from above by heat radiation caused by current being passed through the upper heater 18, and by passing current through the microwave generator 19, microwaves are radiated to the food S contained in the cooking chamber 14, thereby heating the food S in the microwave.

[0017] The left and right walls 14c and 14d of the cooking chamber 14 are provided with a pair of shelf supports 22 on the top and bottom to store and hold a metal square plate 21 in a suspended state inside the cooking chamber 14. The square plate 21 used here is composed of a storage section 21A that is concave with a bottom and an open top, with no holes otherwise, and a flange section 21B that extends horizontally outward from the top end of the storage section 21A. The flange section 21B also has an opening formed in it, a vent hole 21C, which allows hot air to circulate through the square plate 21. 2 shows the flange portion 21B of the square plate 21 placed on the lower shelf support 22 inside the cooking chamber 14, and the food S placed on the storage portion 21A, but depending on the cooking, the square plate 21 may be placed only on the upper shelf support 22, or two square plates 21 may be placed on each of the upper and lower shelf supports 22, or another accessory such as a grill (not shown) may be stored and held instead of the square plate 21. Also, in the microwave heating using the microwave generator 19 described above, the food S can be placed in a microwave-heatable container (not shown) inside the cooking chamber 14 and cooked without placing the square plate 21 or grill inside the cooking chamber 14.

[0018] Reference numeral 24 denotes a hot air unit for heating the oven, which is provided inside the main body 1 from the rear outside of the cooking chamber 14 downward. This hot air unit 24 is generally composed of a convex casing 26 attached to the back wall 14e as a heating means for the food S, a hot air heater 27 for heating the air, a hot air fan 28 for sending heated air into the cooking chamber 14 and circulating it, an electric hot air motor 29 for rotating the hot air fan 28 in a predetermined direction, and a transmission mechanism 30 for transmitting the driving force from the hot air motor 29 to the hot air fan 28. The hot air heater 27 and the hot air fan 28 are respectively disposed in a heating chamber 31 formed at the rear outside of the cooking chamber 14 as an internal space between the back wall 14e and the casing 26, while the hot air motor 29 is disposed in a lower space 32 formed inside the main body 1 between the cooking chamber 14 and the oven bottom plate 11. An oven rear panel 13 is disposed at the rear of the main body 1 so as to cover the entire hot air unit 24 from the outside rear side.

[0019] In this embodiment, hot air fan 28 is provided as a so-called centrifugal fan that takes in air in the axial direction and expels it in a radial direction perpendicular to the axial direction by centrifugal force during rotation, and tubular hot air heater 27 is arranged surrounding the radial direction of hot air fan 28. Hot air heater 27, which is also a heat generating part, uses, for example, a sheath heater, mica heater, quartz tube heater, halogen heater, etc. The above-mentioned intake port 16 and hot air outlet port 17 function as ventilation parts that communicate between cooking chamber 14 and heating chamber 31.

[0020] In this embodiment, when hot air fan 28 is rotated as a result of energizing hot air motor 29, air sucked in from inside cooking chamber 14 through intake port 16 is blown out in the radial direction of hot air fan 28 and heated by energized hot air heater 27, and the hot air passes through outlet port 17 and is supplied into cooking chamber 14. This forms a path for circulating hot air inside and outside cooking chamber 14, and the food S in cooking chamber 14 is heated by hot air convection.

[0021] Next, a microwave generator 19 as a microwave heating means for heating food S and its detailed structure will be described. The bottom wall 14b of the cooking chamber 14 is formed by covering the upper opening of a concave antenna storage section 35 formed in a metal plate 34 with a microwave-transmittable bottom plate 36 such as a ceramic plate. The microwave-impermeable metal plate 34 integrally forms not only the periphery of the bottom wall 14b but also the left side wall 14c, right side wall 14d and rear wall 14e, and the entire inner surface of the cooking chamber 14 except for the bottom plate 36 is made of a material that is impermeable to microwaves.

[0022] In addition to a magnetron (not shown) that serves as a microwave supply source, microwave generator 19 is mainly composed of a waveguide 37 that guides microwaves generated by the magnetron to directly below antenna storage section 35 in lower space 32 inside main body 1, an antenna motor 38 disposed below waveguide 37, an antenna holder 39 whose lower end is disposed inside waveguide 37 and attached and fixed to the rotating shaft of antenna motor 38, a cylindrical cable shaft 40 inserted and fixed into antenna holder 39, and an antenna 41 to which an upper end of cable shaft 40 is attached and fixed at the center and which is rotatably provided inside antenna storage section 35. When the upper opening of antenna storage section 35 is closed with bottom plate 36, antenna 41 faces flat bottom plate 36 that forms bottom wall 14b of cooking chamber 14 and is entirely disposed parallel to bottom plate 36.

[0023] The mist supply device 43 that sends mist into the cooking chamber 14 includes, in addition to the water supply cassette 8 described above, a nozzle 45 that turns the water being supplied, which is the liquid, into a mist, a water supply pipe 46 that connects between the water supply cassette 8 and the nozzle 45, a water supply pump 47 that directs the water from the water supply cassette 8 to the nozzle 45, and a plurality of mist outlets 44 that communicate with the inside of the nozzle 45. Thus, when the mist supply device 43 is in operation, the water from the water supply cassette 8 is sent to the nozzle 45 by the water supply pump 47, and the water supplied by the nozzle 45 is turned into a mist that is then supplied into the cooking chamber 14 from the mist outlets 44. At this time, if the temperature inside the cooking chamber 14 is higher than 100°C at atmospheric pressure (hereinafter, temperature values ​​are assumed to be temperature values ​​in degrees Celsius at atmospheric pressure), this mist instantly evaporates inside the cooking chamber 14 and becomes superheated steam, so that the food S placed in the cooking chamber 14 is heated quickly and evenly with an appropriate amount of water molecules (superheated steam).

[0024] 7 shows the food temperature detection means and its surrounding essential parts. As shown in the figure, a first sensor 55 and a sensor motor 56 are disposed between the cooking chamber 14 and the main body 1, facing the outside of a raised member 52 including a window 53, and a second sensor 58 is disposed facing the window 54. The sensor motor 56 and the second sensor 58 are fixedly mounted inside the main body 1, while the first sensor 55 is attached to a freely rotatable rotating shaft 59 of the sensor motor 56.

[0025] The sensor motor 56, which is the drive device for the first sensor 45, is composed of a stepping motor or the like, and has a rotating shaft 59 that swings the first sensor 55 back and forth inside the main body 1. The first sensor 55 mainly comprises a hollow sensor case 61 attached and fixed to the rotating shaft 59, a sensor board 62 housed inside the sensor case 61, a plurality of (e.g., eight) infrared detection elements 63 mounted on the surface of the sensor board 62, and a lens 64 attached and fixed to the sensor case 61 facing the infrared detection elements 63.

[0026] In this embodiment, as shown in Figures 7 and 8, the multiple infrared detection elements 63 are arranged in a straight line along the vertical direction of the cooking chamber 14, and as shown in Figures 10 and 11, the fields of view V1 of each infrared detection element 63 are arranged in the left-right direction of the substantially rectangular bottom wall 14b from the upper center of the right side wall 14d of the cooking chamber 14 through the window 53. In this embodiment, as shown in Figure 11, when the sensor motor 56 receives a motor drive signal from a control means 71 (see Figure 13), which will be described later, and reciprocates its rotation shaft 59 in the forward and reverse directions by a predetermined angle, the first sensor 55 swings, and therefore the fields of view V1 of the multiple infrared detection elements 63 reaching the bottom wall 14b of the cooking chamber 14 repeatedly swing in a fan shape along the moving direction X1 around each infrared detection element 63. In this manner, the straight line connecting the multiple infrared detection elements 63 shown by the dashed line in Figure 7 and the rotation central axis of the rotation shaft 59 are made to substantially coincide with each other. In order to reduce the thermal influence on the inside of the main body 1, the window 53 may be covered with an infrared-transmitting member (not shown).

[0027] 7 and 9, the second sensor 58 mainly comprises a hollow sensor case 66 attached and fixed inside the main body 1, a sensor board 67 housed inside the sensor case 66, an infrared detection element 68 mounted on the surface of the sensor board 67, and a lens 69 attached and fixed to the sensor case 66 facing the infrared detection element 68. As shown in FIG. 12, the second sensor 58 is attached and fixed inside the main body 1 so that the field of view V2 of the infrared detection element 68 always reaches the center of the front, back, left and right of the bottom wall 14b from the center of the top, bottom, front and back of the right side wall 14d through the window 54. Note that in order to reduce the thermal effect on the inside of the main body 1, the window 54 may be covered with an infrared-transmitting member (not shown).

[0028] Both the first sensor 55 and the second sensor 58 are infrared sensors, and constitute the food temperature detection means 65 of this embodiment. The food temperature detection means 65 here detects the temperature distribution throughout the cooking chamber 14 using the swinging first sensor 55 and the fixed second sensor 58, and detects the surface temperature of the food S in a short time from the amount of infrared radiation emitted by the food S contained therein.

[0029] Fig. 13 shows the main electrical configuration of the microwave oven of this embodiment. In the figure, 71 is a control means constituted by a microcomputer, and as is well known, this control means 71 is provided with a CPU as a calculation processing means, a memory as a storage means, a timer as a timekeeping means, an input / output device, etc.

[0030] The input port of the control means 71 is electrically connected to, in addition to the operation means 7 using the keys or touch panel mentioned above, and the cooked food temperature detection means 65, an internal temperature detection means 72 including a thermistor 15 for detecting the temperature inside the cooking chamber 14, a hot air motor rotation detection means 73 for detecting the rotation speed of the hot air fan 28, a door opening / closing detection means 74 for detecting the open / closed state of the door 3, and an antenna position detection means 75 for detecting the origin position of the antenna that constitutes the microwave generating device 19.

[0031] In addition to the display means 6 mentioned above, the output port of the control means 71 is electrically connected to microwave heating means 78 including a magnetron and its driving means, heater driving means 79 such as a relay for turning on and off the upper heater 18 for grill heating, the hot air heater 27 for oven heating, and the evaporation heater for steam heating, antenna driving means 80 for operating the antenna motor 38 that drives and rotates the antenna 41 that radiates microwaves into the cooking chamber 14, hot air motor driving means 81 for driving and rotating the hot air motor 29, sensor motor driving means 82 for driving the sensor motor 56 in forward and reverse rotation, and pump driving means 83 for operating the water supply pump 47 of the mist supply device 43.

[0032] The control means 71 has a function of receiving operation signals from the operation means 7 and each detection signal from the food temperature detection means 41, the inside temperature detection means 72, the hot air motor rotation detection means 73, the door opening / closing detection means 74, and the antenna position detection means 75, and outputting drive control signals to the microwave heating means 78, the antenna driving means 80, the heater driving means 79, the hot air motor driving means 81, the sensor motor driving means 82, and the pump driving means 83 at a predetermined timing based on the timing from the timing means, and outputting a display control signal to the display means 6. These functions are realized by the control means 71 reading a program recorded in the memory as a storage medium, and in this embodiment in particular, the control means 71 is provided with a program that causes the control means 71 to function as a cooking control unit 85 and a display control unit 86.

[0033] The cooking control unit 95 mainly controls the operation of each unit related to cooking of the food S. When it receives an operation signal accompanying the operation of the operating means 7, if it determines that the door 3 is closed based on a detection signal from the door open / close detection means 74, it sends control signals to the microwave heating means 78, antenna driving means 80, heater driving means 79, hot air motor driving means 81, sensor motor driving means 82, and pump driving means 83 in response to the operation signal to control various cooking operations for the food S. In this embodiment, a plurality of menus are stored in the memory in advance as cooking information including the ingredients and heating conditions of the food S to be cooked, and the cooking control unit 95 has an automatic cooking function that automatically heats the food S in a predetermined procedure according to the selected menu when an operation to cook one of the menus is performed from the operating means 7.

[0034] Among these automatic cooking functions, in this embodiment, when an automatic microwave menu for warming or defrosting food S is selected, the automatic microwave cooking control unit 88 is provided as one of the functions of the heating cooking control unit 95, which radiates microwaves from the microwave generator 19 into the inside of the cooking chamber 14, automatically sets the cooking time, microwave output, etc. without any operational input from the operating means 7, drives and controls the microwave generator 19 at the set output until the set time is reached, and microwave-heats the food S placed in the cooking chamber 14. Also in this embodiment, when an automatic oven cooking menu for heating meat such as a block of meat or meat with bones as the food S to be cooked is selected and the type of meat is then selected, the automatic oven cooking control unit 89 is provided as one of the functions of the heating cooking control unit 85, which automatically sets the cooking time, heating temperature, etc. without any operational input from the operating means 7 while air heated by the hot air heater 27 is supplied into the cooking chamber 14 by the hot air fan 28, and drives and controls the hot air heater 27 and the hot air fan 28 at the set temperature until the set time is reached, thereby hot air convection heating the meat as the food S placed in the cooking chamber 14.

[0035] The display / notification control unit 96 cooperates with the cooking control unit 95 to control the operation related to the display of the display means 6. The display means 6 controlled by the display / notification control unit 96 is composed of a liquid crystal panel or an illumination lamp, but other display devices may also be used.

[0036] Next, the operation of the oven range configured as above in the first embodiment will be described in detail with reference to Figures 14 and 15. When the food S to be cooked is placed in the cooking chamber 14, the door 3 is closed while holding the handle 4, a cooking menu is selected using the operating means 7, and then a command is given to start cooking the food S. In accordance with the control program stored in the memory of the control means 71, a control signal generated in accordance with the selected cooking menu is output from the output port of the control means 71 at a predetermined timing, and the food S is cooked.

[0037] For example, when a cooking menu for microwave heating is selected, the heat cooking control section 85 of the control means 71 receives detection signals from the food temperature detection means 65 and the inside temperature detection means 72, and sends control signals to the microwave heating means 78, antenna driving means 80, and sensor motor driving means 82 so that the food S is heated to the set temperature. As a result, the microwave generator 19 is energized to supply and radiate microwaves, and the rotational force generated in the antenna motor 38 is transmitted to the antenna 41 to rotate it, and microwaves are radiated into the cooking chamber 14, and the food S placed on the bottom wall 14b is heated in the microwave.

[0038] During this microwave cooking, the rotating shaft 59 of the sensor motor 56 repeatedly rotates clockwise (forward) and counterclockwise (backward) from a rotation angle position of 0° (when the fields of view V1 of the eight infrared detection elements 63 are aligned in a row in the center of the front-to-rear direction of the bottom wall 14b of the cooking chamber 14 as shown in FIG. 10). As a result, the first sensor 55 oscillates inside the main body 1, and the fields of view V1 of the infrared detection elements 63 repeatedly swing in a fan shape along the moving direction X1 as shown in FIG. 11. At this time, the rotating shaft 59 of the sensor motor 56 rotates intermittently at a predetermined angle, and the control means 71 captures detection signals from the infrared detection elements 63 every time the rotating shaft 59 is rotated at a predetermined angle to monitor the temperature of the food S placed in the cooking chamber 14. In this manner, each infrared detection element 63 receives infrared rays from substantially the entire area of ​​bottom wall 14b of cooking chamber 14, and is able to detect the temperature of food S placed in cooking chamber 14.

[0039] The sensor motor 56 swings the first sensor 55 in a predetermined period of time, for example, five seconds, and during that period the first sensor 55 detects the temperature at 64 locations one way and 128 locations two ways per infrared detection element 63. In other words, by swinging the first sensor 55, which has eight infrared detection elements 63, the first sensor 55 can measure the temperature at 128 x 8 = 1024 locations per period, and the first sensor 55 can detect the internal temperature of the large cooking chamber 14 in detail over a wide range.

[0040] Separately, a second sensor 58 fixed to the main body 1 continuously detects the temperature of the food S placed in the field of view V2 of the infrared detection element 68 as shown in Fig. 12. The control means 71 receives a detection signal from the single infrared detection element 68 at least each time the rotating shaft 59 of the sensor motor 56 rotates through a predetermined angle, or at shorter time intervals, and monitors the temperature of the food S near the center of the cooking chamber 14.

[0041] In this way, the temperature in the cooking chamber 14 can be detected in detail over a wide range by the detection signals from the first sensor 55 having eight infrared detection elements 63, and the temperature near the center of the cooking chamber 14 can be continuously detected by the detection signal from the second sensor 58 having one infrared detection element 68. The control means 71 receives these detection signals and controls the operation of the microwave generator 19 so that the desired microwave cooking is performed on the food S. As an abnormality monitoring function, if the detected temperature of the food S exceeds the normal range, it is determined that an abnormality has occurred in the equipment, and power to the microwave generator 19 is forcibly stopped. In either case, the temperature of the food S can be instantly determined by using the first sensor 55 and the second sensor 58 in combination, which results in accurate control of cooking and abnormality monitoring.

[0042] Furthermore, when the oven heating menu is selected, the heat cooking control unit 85 receives a detection signal from the inside temperature detection means 72 and sends control signals to the heater drive means 79 and hot air motor drive means 81, respectively, to control the energization and deenergization of the hot air heater 27 and the hot air motor 29 so that the inside of the cooking chamber 14 is heated to the set temperature. As a result, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, which rotates inside the heating chamber 31, and the speed is taken in by the hot air motor rotation detection means 73 to the heat cooking control unit 85, and air sucked from the cooking chamber 14 into the heating chamber 31 through the suction port 16 is sent to the energized hot air heater 27 side, and the heated air is supplied as hot air to the cooking chamber 14 through the outlet 17, thereby heating the food S in the cooking chamber 14 by hot air convection heating.

[0043] When the grill cooking menu is selected, the heating cooking control unit 85 receives a detection signal from the internal temperature detection means 72 and controls the heater driving means 79 to turn on and off the upper heater 18 so that the inside of the cooking chamber 14 is heated to the set temperature, and the food S to be cooked in the cooking chamber 14 is grill-heated from above.

[0044] Furthermore, when a menu item for steam cooking using mist superheated steam is selected, the cooking control unit 85 receives a detection signal from the internal temperature detection means 72 and controls the heater drive means 79 to turn on and off the upper heater 18 so that the inside of the cooking chamber 14 is heated to the set temperature. When the cooking control unit 85 determines that the internal temperature of the cooking chamber 14 has reached the set temperature, it sends a control signal to the pump drive means 83, which controls the operation of the water supply pump 47 incorporated in the mist supply device 43 to spray water from the mist outlet 44 into the inside of the cooking chamber 14 to supply mist.

[0045] When mist is supplied to the inside of cooking chamber 14, the inside temperature in cooking chamber 14 decreases. Heat cooking control unit 85 judges whether the inside temperature of cooking chamber 14 has reached the set temperature based on a detection signal from inside temperature detection means 72, and if heat cooking control unit 85 judges that the inside temperature has not reached the set temperature, heat cooking control unit 85 controls the heater drive means 79 to turn on and off upper heater 18 so that the inside of cooking chamber 14 is heated to the set temperature. If heat cooking control unit 85 judges that the inside temperature of cooking chamber 14 has reached the set temperature, water is sprayed into cooking chamber 14 as described above to supply mist again. This causes the mist to instantly vaporize into superheated steam, and the food S to be cooked in cooking chamber 14 is heated with the appropriate amount of water molecules (superheated steam).

[0046] Next, the operation of the microwave heating described above in the first embodiment, particularly the cooking menu of the automatic microwave cooking control unit 88, will be described in detail with reference to Figs. 14 to 16. In Fig. 14, the graph G I1 and G I2 , and the graph of the temperature sensor G T1 and G T2 and G I1 and G T1 is the graph when the amount of food S to be cooked is small, and G I2 and G T2is a graph when the amount of food S to be cooked is large. In particular, in this embodiment, in order to eliminate potential user dissatisfaction with the cooking menu of the automatic range where the operating means 7 is pressed once, such as under-heating or over-heating of the food S to be cooked, or differences in the degree of heating depending on the ingredients and the amount, two types of infrared sensors, the first sensor 55 and the second sensor 58, which constitute the food temperature detection means 65, are used in combination with the temperature sensor 15 which constitutes the internal temperature detection means 72. Fig. 15 shows the temperature measurement results of each sensor when three servings of meat and potatoes are heated using the cooking menu of the automatic range, and the infrared sensor graph G I3 , and the graph of the temperature sensor G T3 This shows that.

[0047] The first sensor 55 and the second sensor 58 detect the surface temperature of the food S. As described above, the first sensor 55 swings to detect a wide area, and the second sensor 58 continuously detects a single point. However, the infrared sensor has a characteristic that the accuracy is reduced due to diffuse reflection by the steam, which starts to generate steam from the food S when the temperature inside the chamber reaches about 70°C. On the other hand, the thermistor 15 detects the temperature inside the cooking chamber 14 by the steam generated from the food S. Therefore, the temperature rise is slow until steam is generated. Therefore, if the temperature of the food S is determined by only one sensor, the temperature of the food may not be detected accurately due to diffuse reflection by steam or slow temperature rise, and there is a risk of overheating or underheating, resulting in poor cooking results. However, in this embodiment, a triple sensor that combines these sensors 15, 55, and 58 is used, and the automatic microwave cooking control unit 88 controls the operation of the microwave generator 19 and the antenna driving unit 80, thereby significantly improving the microwave heating performance that automatically warms the food S to be cooked.

[0048] When the food S is placed in the cooking chamber 14, the door 3 is closed while holding the handle 4, the operation means 7 is used to select an automatic microwave cooking menu for heating the food S, and the cooking start command is given. During the microwave heating of the food S placed in the cooking chamber 14, the automatic microwave cooking control unit 88 takes in a detection signal from the food temperature detection means 65 and measures the temperature of the food S from the detection signal until steam is generated from the food S, and when steam is generated from the food S, it also takes in a detection signal from the inside temperature detection means 72 and measures the food temperature, which is the temperature of the food S, from the detection signal. The measured food temperature is heated to an appropriate set temperature higher than room temperature, and the moisture in the food S is boiled, and controls the microwave heating means 78 and the antenna driving means 80. The automatic microwave cooking control unit 88 also measures the time from the start of cooking by using the timer of the control means 71 as a timing means. In addition, when the food item S is heated in a microwave oven, the temperature of the food item S tends to rise more depending on the seasonings added to the food item S than on the food item itself.

[0049] If the food S is mainly leafy vegetables, not much steam is generated before boiling, and the water in the food S reaches a boiling temperature before steam is generated from the food S and fills the cooking chamber 14. Therefore, in this embodiment, as the first boiling detection, the automatic microwave cooking control unit 88 is configured to determine that the water in the food S has boiled when a detection signal is received from the food temperature detection means 65 during microwave heating that the detected temperature of the food S has reached or exceeded the first threshold value Th1 of the infrared sensor.

[0050] In addition, if the food S is meat, root vegetables, fruit vegetables, or other vegetables other than leafy vegetables, steam is generated before the food S boils, and this steam fills the cooking chamber 14 before the water in the food S boils, which reduces the accuracy of the food temperature detection means 65. Therefore, as shown in FIG. I1 ,G I2does not reach 100°C due to diffuse reflection by steam, and converges and stabilizes at around 92°C and becomes saturated. Also, when the temperature inside the oven reaches around 70°C, steam starts to be generated from the food S to be cooked. If there is a lot of steam, as shown in Figure 15, the graph G of the infrared sensor I3 is the amount of change in the detection signal from the food temperature detection means 65 within a predetermined period at around 70°C, i.e., the graph G of the infrared sensor. I3 In this embodiment, the second boiling detection is performed by detecting that the detected temperature of the food S has reached or exceeded the first threshold value Th2 of the temperature sensor from the internal temperature detection means 72 during the microwave heating.

[0051] Here, the graph G of the infrared sensor in Figure 14 I1 and G I2 , and the graph of the temperature sensor G T1 and G T2 When comparing with the graph G, which has more volume, I2 and G T2 However, the graph G has less I1 and G T1 It can be seen that the change in the detection signal is smaller, i.e., the slope of the graph is gentler, than in the graph G. As shown in FIG. 15, when the amount of food S to be cooked is large, even if the food S is actually boiling at time t1, the automatic range cooking control unit 88 cannot detect this boiling in the first boiling detection method, and the second boiling detection method also fails to detect the temperature sensor in the graph G. T3 Since the automatic range cooking control unit 88 cannot detect this boiling until time t2 when the boiling temperature becomes T1, it takes a time of Δt, which may result in overheating.

[0052] In this embodiment, the third boiling detection is configured such that, during such microwave heating, when the automatic microwave cooking control unit 88 receives a detection signal from the food temperature detection unit 65 indicating that the detected temperature of the food S is equal to or higher than the point T2 on the second threshold Th3 of the infrared sensor, which is set lower than the first threshold Th1 of the infrared sensor, and receives a detection signal from the internal temperature detection unit 72 indicating that the detected temperature of the food S is equal to or higher than the point T3 on the second threshold Th4 of the temperature sensor, which is set lower than the first threshold Th2, the automatic microwave cooking control unit 88 determines that the moisture in the food S has boiled at time t1 when both the detection signals from the food temperature detection unit 65 and the internal temperature detection unit 72 have reached the predetermined values ​​of the second thresholds Th3 and Th4 of the infrared sensor and the temperature sensor, and the food S can be prevented from being overheated. The automatic range cooking control unit 88 may be configured so that the boiling of the food S can be detected by the third boiling detection after a predetermined time has elapsed since the start of cooking of the food S.

[0053] In this embodiment, when steam is generated from the food S to be cooked, the graph G of the infrared sensor I1 ,G I2 ,G I3 The slope of the temperature sensor graph G becomes gentler. T1 ,G T2 ,G T3 This phenomenon is utilized for boiling detection, and instead of the threshold values ​​Th1 to Th4 described above, the change in the detection signal from the food temperature detection means 65 within a predetermined period, that is, the slope of the graph G of the infrared sensor is used. I1 ,G I2 ,G I3 , and the amount of change in the detection signal from the inside temperature detection means 72 within a predetermined period, i.e., the graph G of the temperature sensor T1 ,G T2 ,G T3The slopes of the temperature change are set as first to fourth threshold values ​​Th1 to Th4, and when the slopes become steeper than these threshold values ​​Th1 to Th4, the automatic microwave cooking control unit 88 makes the same judgment as when the temperature reaches or exceeds the threshold values ​​Th1 to Th4 in the first to third boiling detections, and judges that the water in the food S has boiled. Alternatively, the first threshold value Th1 may be set with respect to the amount of change in the detection signal, and the second to fourth threshold values ​​Th2 to Th4 may be set with respect to a predetermined temperature, and the settings of the threshold values ​​are not limited.

[0054] When the automatic microwave cooking control unit 88 determines that the food S has boiled, it calculates a predetermined time t, which is the time elapsed until the food S boils as measured by the timer, i.e., the time from the start of cooking until the food S reaches the set threshold value Th1, Th2, Th3, or Th4 and is determined to have boiled, and determines the remaining time, which is the duration of microwave heating after boiling, based on this predetermined time t. To explain in detail with reference to Figure 15, when the automatic microwave cooking control unit 88 determines that the food S has boiled in the first boiling detection, the automatic microwave cooking control unit 88 determines that the food S is a leafy vegetable, such as stir-fried vegetables, spinach sauteed with bacon, or simmered Japanese mustard spinach, and determines the remaining time to be 0.2t to 0.3t, which is the predetermined time t multiplied by a coefficient 0.2 to 0.3.

[0055] As described above, when steam is generated from the food S to be cooked, the accuracy of the first sensor 55 and the second sensor 58 is reduced due to diffuse reflection caused by the steam, and the graph G of the infrared sensor I1 ,G I2 ,G I3 On the other hand, the thermistor 15 detects the temperature inside the oven by this steam, so when steam is generated from the food S, the temperature sensor graph G T1 ,G T2 ,G T3 Therefore, when the automatic range cooking control unit 88 determines that the food S is boiling in the second boiling detection or the third boiling detection, the automatic range cooking control unit 88 calculates the change in the detection signal from the food temperature detection means 65 within a predetermined time t and a predetermined period, that is, the graph G of the infrared sensorI1 ,G I2 ,G I3 , and the amount of change in the detection signal from the inside temperature detection means 72 within a predetermined period, i.e., the graph G of the temperature sensor T1 ,G T2 ,G T3 The inclination of the angle determines whether the food S is meat or a root vegetable.

[0056] Here, if the automatic microwave cooking control unit 88 determines that the food S to be cooked is a root vegetable or fruit vegetable such as butter-sautéed potatoes and bacon, boiled pumpkin, boiled eggplant, or stir-fried burdock, since root vegetables and fruit vegetables require a certain amount of boiling or stewing, the automatic microwave cooking control unit 88 determines the remaining time to be 0.5t to 0.7t, which is the specified time t multiplied by a coefficient 0.5 to 0.7.

[0057] Furthermore, if the automatic microwave cooking control unit 88 determines that the food S to be cooked is meat, such as sweet and sour pork, meat and potatoes, or stir-fried pork and bacon, then since meat needs to be simmered slowly, the automatic microwave cooking control unit 88 determines the value t obtained by multiplying the specified time t by a coefficient of 1.0 as the remaining time.

[0058] After determining the remaining time, the automatic microwave cooking control unit 88 controls the display control unit 86 to display this remaining time on the display means 6. The automatic microwave cooking control unit 88 controls the display control unit 86 so that the displayed remaining time decreases over time as time passes, measured by a timer, and reaches 0 seconds when the automatic microwave cooking ends. Therefore, after the remaining time is determined, the user can check the remaining time until the automatic microwave cooking ends on the display means 6.

[0059] The automatic microwave cooking control unit 88 also takes in detection signals from the food temperature detection means 65 and the internal temperature detection means 72, measures the food temperature which becomes the temperature of the food S from there, and controls the microwave heating means 78 and antenna driving means 80 so as to continue microwave heating to the set food temperature until the remaining time displayed on the display means 7 reaches 0. When the automatic microwave cooking control unit 88 determines that the remaining time displayed on the display means 7 has reached 0, it controls the microwave heating means 78 and antenna driving means 80 to stop microwave heating.

[0060] As described above, the oven range as a heating cooker in this embodiment comprises a cooking chamber 14 for accommodating the food S to be cooked, a microwave heating means 78 for heating the food S in the microwave, an automatic range cooking control unit 88 as a control means for controlling the microwave heating means 78, a food temperature detection means 65 for detecting the surface temperature of the food S to be cooked, and an internal temperature detection means 72 for detecting the internal temperature of the cooking chamber 14, and the automatic range cooking control unit 88 sets a first threshold Th1 of the infrared sensor as a first threshold for the detected temperature of the food temperature detection means 65, and a first threshold Th2 of the temperature sensor as a second threshold for the detected temperature of the internal temperature detection means 72, and is configured such that when the automatic range cooking control unit 88 determines that either of the two detected temperatures has reached the first threshold Th1 or Th2 of the corresponding infrared sensor or temperature sensor, it determines the remaining range heating time, which is the duration of the range heating from the determination.

[0061] This configuration makes it possible to prevent the sensor from being unable to accurately detect the temperature of the food ingredients, thereby preventing poor cooking results due to overheating or underheating. Furthermore, the food S placed in the cooking chamber 14 can be automatically cooked in the microwave without the need to input the amount of food S, heating time, heating temperature, etc., causing no inconvenience to the user.

[0062] In addition, the automatic range cooking control unit 88 of this embodiment sets a second threshold Th3 of the infrared sensor as a third threshold for the detected temperature of the cooked food temperature detection means 65, which is set lower than the first threshold Th1, and a second threshold Th4 of the temperature sensor as a fourth threshold for the detected temperature of the internal temperature detection means 72, which is set lower than the first threshold Th2, and is configured to determine the remaining time from the judgment when it determines that the detected temperature of the cooked food temperature detection means 65 has reached the second threshold Th3 of the infrared sensor and that the detected temperature of the internal temperature detection means 72 has reached the second threshold Th4 of the temperature sensor.

[0063] By configuring in this manner, even if the amount of food S to be cooked is large and both the detection signal from the food temperature detection means 65 and the detection signal from the internal temperature detection means 72 have not reached the first threshold values ​​Th1 and Th2 of the infrared sensor or temperature sensor, respectively, it is possible to determine that the food S has boiled if these detection signals reach a predetermined value, the second threshold value Th3 of the infrared sensor, and a predetermined value, the second threshold value Th4 of the temperature sensor, and overheating of the food S can be prevented.

[0064] In the microwave oven of this embodiment, at least one of the first to fourth threshold values ​​Th1 to Th4 is a value set to the temperature difference per unit time of the temperature detected by the food temperature detection means 65 or the inside temperature detection means 72, for example, the graph G I1 ,G I2 ,G I3 The slope of the temperature sensor and the graph G T1 ,G T2 ,G T3 In this case, the automatic range cooking control unit 88 is configured to determine that the water in the food S has boiled based on the temperature difference per unit time between these detected temperatures.

[0065] By configuring in this way, when steam is generated from the food S to be cooked, the graph G of the infrared sensor I1 ,G I2 ,G I3 The slope of the temperature sensor graph G becomes gentler.T1 ,G T2 ,G T3 The steeper slope of the curve can be used by the automatic range cooking control 88 to perform boiling detection.

[0066] Furthermore, the microwave oven of this embodiment calculates and determines the remaining time by multiplying the time t from the start of microwave heating until the temperature detected by the food temperature detection means 65 or the inside temperature detection means 72 reaches threshold value Th1, Th2, Th3, or Th4 and the automatic microwave cooking control unit 88 determines that the water in the food S has boiled, by a coefficient according to the type of food S, such as meat, root vegetables, fruit vegetables, or leafy vegetables. Therefore, if a process such as boiling or stewing is required after the water in the food S has boiled, the remaining time, which is the time for this process, can be calculated based on the time t until boiling.

[0067] The oven range of this embodiment may further include a humidity sensor, which may be used for boiling detection instead of the internal temperature detection means 72. In this case, the automatic microwave cooking control unit 88 is configured to set a humidity threshold value, and determine that the moisture in the food item S has boiled upon receiving a detection signal from the humidity sensor during microwave heating indicating that the humidity due to steam generated from the ingredients of the food item S has reached or exceeded the humidity threshold value. EXAMPLES

[0068] Next, among the oven heating described above in the second embodiment, the operation of the automatic oven cooking menu controlled by automatic oven cooking control unit 89 will be described in detail with reference to Figures 17 to 19. In Figures 17(A) and (B), the solid line is a graph of the temperature inside cooking chamber 14 in this embodiment, and the blocks below this graph indicate the control of hot air heater 27 and hot air fan 28, where power is turned on and off to perform hot air convection heating.

[0069] With meat as the food S to be cooked placed in the cooking chamber 14, the door 3 is closed while holding the handle 4 with the hand, and the operation means 7 is used to select an automatic oven cooking menu for heating the food S. Then, the type of meat is selected. The automatic oven cooking control section 89 then sets the first set temperature T 11 and the second set temperature T 12 and total time t whole In this embodiment, meat is used as the food S to be cooked, but as shown in Fig. 19 where the item "vegetables" is also set, the food S to be cooked is not limited to meat in this invention, and the invention can be applied to food S other than meat that is thick.

[0070] The automatic oven cooking control section 89 also measures the time from the start of cooking by the timer, which is the timing means of the control means 71. In Figs. 17(A) and 17(B), pork is used as the food S to be cooked, and "pork" and "meat with bones" are selected as the type of meat by the operation means 7. As shown in Fig. 18, in this embodiment, the total time t whole However, for example, the default setting for beef is 21 minutes, for pork it is 24 minutes, for chicken it is 24 minutes, and for vegetables it is 29 minutes. If you select "pork" or "meat with bones" as described above, the first setting temperature T 11 is 200℃, the second set temperature T 12 is 180℃, total time t whole is set to 33 minutes, but these values ​​are merely examples and are not limiting.

[0071] As shown in FIG. 19, in this embodiment, the automatic oven cooking setting can be selected from a total of five levels, including standard, two high levels, and two low levels, allowing the user to customize how meat as the food S is cooked. This automatic oven cooking setting is normally "standard" and can be set when the type of meat is selected, with this setting being stored in the memory of the control means 71. Note that the values ​​shown in FIG. 19 are merely examples and are not limiting, but when the type of meat is "pork," there is a risk of food poisoning if it is not cooked enough, so the total cooking time t can be set to, for example, 1 minute at 75°C or higher, 10 minutes at 60°C or higher, etc.whole The minimum time is set.

[0072] After that, when the start of cooking is instructed, the process proceeds to the first step, and the automatic oven cooking control unit 89 receives a detection signal from the inside temperature detection means 72 to measure the inside temperature of the cooking chamber 14, and determines whether the inside temperature is equal to or lower than the first set temperature T 11 The heater driving means 79 and the hot air motor driving means 81 are controlled so that air heated by the hot air heater 27 is supplied to the inside of the cooking chamber 14 by the hot air fan 28 until the air temperature reaches 200°C, and the food S to be cooked in the cooking chamber 14 is heated by hot air convection.

[0073] In addition, in order to prevent the food S from being overheated by continuously performing hot air convection heating for a long period of time in the first step, the time t 11 When the process Max time has elapsed from the start of cooking, the automatic oven cooking control unit 89 detects whether the internal temperature has reached the first set temperature T 11 The process is configured to proceed to the second step even if the amount of the reaction mixture does not reach the first step.

[0074] Thereafter, the automatic oven cooking control unit 89 receives a detection signal from the inside temperature detection means 72 and detects whether the inside temperature is equal to or lower than the first set temperature T 11 When it is determined that the temperature has reached 200°C, the process proceeds to the second step, and the first set temperature T 11 A lower second set temperature T 12 The heater driving means 79 and the hot air motor driving means 81 are controlled so that the temperature converges and stabilizes at 180° C., resulting in a saturated state, and hot air convection heating is performed while controlling the temperature so that the food S is cooked to the center.

[0075] Specifically, when the second step is started, the automatic oven cooking control unit 89 receives a detection signal from the chamber temperature detection means 54 and detects whether the chamber temperature is equal to or lower than the second set temperature T 12The automatic oven cooking control unit 89 controls the heater driving means 79 and the hot air motor driving means 81 to stop hot air convection heating until the internal temperature drops to 180°C, which is the second set temperature T2. Then, when the automatic oven cooking control unit 89 receives a detection signal from the internal temperature detection means 72 and determines that the internal temperature has dropped to 180°C or lower, it controls the heater driving means 79 and the hot air motor driving means 81 to resume hot air convection heating. Thereafter, when the automatic oven cooking control unit 89 receives a detection signal from the internal temperature detection means 54 and determines that the internal temperature has reached 180°C or higher, it controls the heater driving means 79 and the hot air motor driving means 81 to resume hot air convection heating. By repeating these steps, in the second step, the internal temperature of the cooking chamber 14 stabilizes and converges to 180°C, which is the second set temperature T2, and reaches a saturated state. In this way, by first heating the food to a first set temperature T1 in the first step, and then lowering the temperature to a second set temperature T2, even if the food S is a thick piece of meat such as a block of meat, it is possible to brown the surface and cook the food thoroughly inside.

[0076] At the start of the second step, the automatic oven cooking control unit 89 also detects the time t elapsed in the first step measured by the timer. 11 , the selected meat type and the first set temperature T 11 Based on this, the amount of meat to be cooked S is estimated, and the total time t whole The time for the second process is t 12 Calculate this time t 12 The display control unit 86 is controlled so that the total time t whole varies depending on the type of meat, and as a result, the time for the second step t 12Since different values ​​are calculated depending on the type and amount of meat, the remaining time also has a different value. Therefore, the automatic oven cooking control unit 89 controls the display control unit 86 to display this as the remaining time on the display means 6, so that the user can confirm that the second step has started using the display means 6. The automatic oven cooking control unit 89 also controls the display control unit 86 so that the displayed remaining time decreases over time according to the timing of the timer serving as the timing means of the control means 71, and reaches 0 seconds when the second step ends. Therefore, after the start of the second step, the user can confirm the remaining time until the automatic oven cooking ends using the display means 6.

[0077] 17(A) and (B), the graph showing a small amount of meat as the food S to be cooked (A) reaches the first set temperature T earlier than the graph showing a large amount of meat as the food S to be cooked (B). 11 It can be seen that in the case of (B), which contains a large amount of meat, the temperature rises slower than in (A), so the time t 11 is longer than (A), and the amount of heat applied to the meat increases. Therefore, if the time for the second process t 12 If the heating time is set to a constant value for the amount of meat (A), the heating time will be too long and the amount of heat will be too much, which may cause the meat to burn. On the other hand, in the case of (A), where the amount of meat is small, the temperature inside the oven rises faster than in (B), so the time t 12 If the heating time is kept constant and set to an appropriate heating time for the amount of meat in (B), the opposite of (B) may happen: the heating time may be too short, resulting in undercooking of the meat and causing the inside of the meat to become undercooked.

[0078] Therefore, in the oven range of this embodiment, the selected type of meat, the first set temperature T 11 and the time elapsed in the first step, t 11 Based on this, the amount of meat to be cooked S is estimated, and the time t of the second process is determined based on this amount of meat. 12 The total time t wholeThe automatic oven cooking is performed for a fixed time while adjusting the amount of heat applied to the meat according to the amount of meat to be cooked S, and the end time of the automatic oven cooking is easy to understand. 11 and the second set temperature T 11 As shown in Figure 19, the total time t whole This has been reduced by 60 seconds.

[0079] When the automatic oven cooking control section 89 determines that the remaining time displayed on the display means 7 has reached zero, it controls the heater driving means 79 and the hot air motor driving means 81 to stop hot air convection heating.

[0080] When the type of meat is selected by the operation means 7, the automatic oven cooking control unit 89 sets the first set temperature T 11 and total time t whole When the process moves to the second process, the type of meat selected at the start and the time elapsed in the first process t 11 The amount of meat is estimated from the above, and the amount of meat and the time t 11 Based on the second set temperature T 12 may be configured to determine:

[0081] In this embodiment, two steps, the first step and the second step, are provided, but three or more steps may be provided. In this case, the set temperature may be set lower as the process progresses, and even if a piece of meat is thick, such as a block of meat, it is possible to brown the surface while cooking the inside of the piece.

[0082] As described above, the oven range as a cooking device of this embodiment includes the cooking chamber 14 for accommodating meat as the food S to be cooked, the heater drive means 79 and the hot air motor drive means 81 as heating means for hot air convection heating the meat, the automatic oven cooking control unit 89 as control means for controlling the heater drive means 79 and the hot air motor drive means 81, the internal temperature detection means 72 for detecting the internal temperature of the cooking chamber 14, and the operation means 7 as selection means for selecting the type of meat. In the first step, when the internal temperature reaches the first set temperature T 11 and a process subsequent to the first process, in which the temperature inside the chamber is equal to or higher than a second set temperature T 12 and a second step of setting the first set temperature T 11 and the second set temperature T 12 is set according to the type of meat, for example chicken, pork, beef, block meat, or bone-in meat, and the second set temperature T 12 is the first set temperature T 11 It is configured lower than

[0083] By configuring in this way, two processes with different set temperatures are provided, and the first process is first heated to the first set temperature T 11 After heating the temperature to the second set temperature T 12 By lowering the temperature to 100° C., even if the food S is a thick piece of meat such as a block of meat, the surface can be browned while the food is cooked through to the inside, and the food S placed in the cooking chamber 14 can be automatically oven-cooked without the need to input the amount of food S, heating time, heating temperature, etc., causing no inconvenience to the user.

[0084] In addition, the oven range of this embodiment has a first process time t 11 Depending on the time t of the second step 12 The time for the first process t varies depending on the amount of meat. 11 Since the amount of heat varies, the amount of heat can be adjusted depending on the amount of meat.

[0085] In the microwave oven of this embodiment, in the first step, the temperature inside the oven is set to the first set temperature T 11In the second step, the automatic oven cooking control unit 89 controls the heater driving means 79 and the hot air motor driving means 81 so that the hot air convection heating is continued until the inside temperature reaches the second set temperature T 12 The automatic oven cooking control unit 89 controls the heater driving means 79 and the hot air motor driving means 81 so that the hot air convection heating is performed so that the hot air is converged and stabilized to a saturated state at time t 11 , the selected meat type and the first set temperature T 11 Determine the amount of meat from the time of the second process, t 12 Even if the amount of meat is different, the time t 11 and the time of the second step t 12 The total time t whole is configured to be constant, and the total time t whole is configured to be set according to the type of meat. Therefore, the amount of heat applied to the meat can be adjusted according to the amount of meat S to be cooked, and automatic oven cooking can be performed for a fixed time, making it easy to see when the automatic oven cooking will end.

[0086] The oven range of this embodiment further includes a display means 6 that displays the cooking settings and progress, and the automatic oven cooking control unit 89 is configured to calculate the remaining time until the automatic oven cooking as hot air convection heating is completed and display the remaining time on the display means 6, and this remaining time has a different value depending on the type and amount of meat. Therefore, the user can check the remaining time until the automatic oven cooking is completed on the display means 6.

[0087] Furthermore, the automatic oven cooking control unit 89 of this embodiment is configured to display the remaining time from the start of the second step, so that the user can check on the display means 6 that the second step has started.

[0088] The present invention is not limited to the above embodiment, and various modifications are possible without departing from the spirit of the present invention. For example, the oven range of the first embodiment and the oven range of the second embodiment are described separately, but the oven range may have the configurations of both the first and second embodiments. Furthermore, the configurations and shapes of each part of this embodiment are not limited to those shown in the drawings, and can be modified as appropriate. [Explanation of symbols]

[0089] 6 Display means (selection means) 7 Operation means (selection means) 14 Galley 27 Hot air heater (heating means, oven heating means) 28 Hot air fan (heating means, oven heating means) 65 Cooking object temperature detection means 72 Internal temperature detection means 78 Microwave heating means 88 Automatic range cooking control unit (control means) 89 Automatic oven cooking control unit (control means) S To be cooked T 11 First set temperature T 12 Second set temperature t 11 First step time t 12 Second process time t whole Total Time Th1 First threshold of the infrared sensor (first threshold) Th2 First threshold value (second threshold value) of the temperature sensor

Claims

1. A cooking chamber for accommodating food to be cooked; A heating means for heating the food by hot air convection; A control means for controlling the heating means; An internal temperature detection means for detecting an internal temperature of the cooking chamber; A selection means for selecting the type of food to be cooked; A first step until the inside temperature reaches a first set temperature, and a second step thereafter of stabilizing the inside temperature at a second set temperature, The first set temperature and the second set temperature are set according to the type of the food to be cooked, the second set temperature is lower than the first set temperature, The heating means includes a hot air heater that heats air, and a hot air fan that sends the heated air into the cooking chamber and circulates it. The control means Controlling the hot air heater so as to be continuously driven until the inside temperature reaches the first set temperature; When it is determined that the inside temperature has reached the first set temperature, the hot air heater is controlled so as to stop until the inside temperature drops to the second set temperature. This heating cooker is characterized in that when it is determined that the temperature inside the oven has dropped to the second set temperature, the hot air heater is controlled to be operated again, and the power to the hot air heater is controlled to be turned on and off so that the temperature inside the oven converges stably at the second set temperature and reaches a saturated state.

2. 2. The cooking device according to claim 1, wherein the time of the second step varies depending on the time of the first step.

3. The control means is configured to determine the amount of the food to be cooked from the time of the first step, the selected type of food to be cooked, and the first set temperature, and adjust the time of the second step so that the total time of the first step and the time of the second step is constant even if the amount of the food to be cooked varies, 3. The cooking device according to claim 1, wherein the total time is set according to the type of the food to be cooked.

4. Further, a display means for displaying the cooking settings and progress of the cooking process is provided. The control means is configured to calculate a remaining time until the hot air convection heating is completed and display the remaining time on the display means, 4. The cooking device according to claim 3, wherein the remaining time varies depending on the type and amount of the food to be cooked.

5. 5. The cooking device according to claim 4, wherein the control means is configured to display the remaining time from the start of the second process.

6. A cooking chamber for accommodating food to be cooked; A microwave heating means for heating the food to be cooked; An oven heating means for heating the food by hot air convection; A control means for controlling the microwave heating means and the oven heating means; A food temperature detection means including an infrared sensor for detecting the surface temperature of the food; An internal temperature detection means including a thermistor for detecting the internal temperature of the cooking chamber; A selection means for selecting the type of food to be cooked; The control means sets a first threshold value of the detection temperature of the food temperature detection means and a second threshold value of the detection temperature of the inside temperature detection means during the microwave heating, When the control means determines that one of the two detected temperatures is equal to or higher than the corresponding first threshold value or reaches the corresponding second threshold value during the microwave heating, the control means determines the remaining time of the microwave heating, which is the duration of the microwave heating from the determination, The hot air convection heating method includes a first process, in which the inside temperature is a first set temperature, and a second process, in which the inside temperature is a second set temperature, after the first process; The first set temperature and the second set temperature are set according to the type of the food to be cooked, the second set temperature is lower than the first set temperature, The oven heating means includes a hot air heater that heats air, and a hot air fan that sends the heated air into the cooking chamber and circulates it. The control means Controlling the hot air heater so as to be continuously driven until the inside temperature reaches the first set temperature; When it is determined that the inside temperature has reached the first set temperature, the hot air heater is controlled so as to stop until the inside temperature drops to the second set temperature. This heating cooker is characterized in that when it is determined that the temperature inside the oven has dropped to the second set temperature, the hot air heater is controlled to be operated again, and the power to the hot air heater is controlled to be turned on and off so that the temperature inside the oven converges stably at the second set temperature and reaches a saturated state.

7. 7. The cooking device according to claim 1, wherein the food to be cooked is meat or vegetables.

8. 7. The cooking device according to claim 1, wherein the hot air convection heating setting is selectable from a plurality of settings.

9. The heating cooker according to claim 1 or 6, characterized in that a predetermined maximum time is set in the first step, and when the maximum time has elapsed from the start of cooking, the cooking device transitions to the second step even if the temperature inside the cooking chamber has not reached the first set temperature.

Images