Heating cooker and cooking method

Abstract

To provide a heating cooker capable of preventing a food product from being overheated more than necessary.SOLUTION: A heating cooker comprises a heating chamber 1A, a door 18, a heater 62, a heating control unit 70, an open / close sensor 72, and a timer 73. The heating control unit 70 performs preheat processing, processing for acquiring a main heating preparation time, processing for adjusting heating conditions, and main heating processing. The preheat processing heats the inside of the heating chamber 1A before the start of main heating for heating a food product according to the heating conditions set for cooking the heat product. The processing for acquiring the main heating preparation time acquires the main heating preparation time equivalent to an elapsed time until main heating is started from measurement results of the timer 73. The processing for adjusting the heating conditions adjusts the set heating conditions of main heating on the basis of the main heating preparation time. The main heating processing heats the food product according to the adjusted heating conditions.SELECTED DRAWING: Figure 5

Description

[Technical field]

[0001] The present invention relates to a cooking device and a cooking method. [Background technology]

[0002] For example, Patent Document 1 discloses an example of a cooking device that uses a heater to heat and cook food. In the cooking device of Patent Document 1, a preheating process is performed to heat the inside of the heating chamber without food being placed inside. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2002-310436 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, after the food is preheated and placed in the heating chamber, it can be time-consuming to set the heating conditions for the main heating to cook the food. In conventional cooking devices, in such cases, the food can be heated more than necessary before the main heating starts in the heating chamber, which is already at a high temperature.

[0005] An object of the present disclosure is to provide a cooking device that prevents food from being heated more than necessary. [Means for solving the problem]

[0006] The cooking device of the present disclosure includes a heating chamber, a door, a heater, a heating control unit, an opening / closing sensor, and a timer. The heating chamber contains food inside. The door can open and close the heating chamber. The heater heats the inside of the heating chamber. The heating control unit controls the heater. The opening / closing sensor detects the opening and closing of the door. In response to the opening / closing sensor detecting the closed state of the door, the timer starts measuring the elapsed time thereafter. The heating control unit executes a preheating process, a process of acquiring a main heating preparation time, a process of adjusting the heating conditions, and a main heating process. In the preheating process, the inside of the heating chamber is heated before the main heating is started, which heats the food according to heating conditions set to cook the food. In the process of acquiring the main heating preparation time, a main heating preparation time corresponding to the elapsed time until the main heating is started is acquired from the measurement result of the timer. In the process of adjusting the heating conditions, the heating conditions of the main heating set are adjusted based on the main heating preparation time. In the main heating process, the food is heated according to the adjusted heating conditions.

[0007] The cooking method disclosed herein is a cooking method for heating and cooking food contained in a heating chamber of a cooking device, and includes a preheating step, a step of starting measurement of elapsed time, a step of acquiring a main heating preparation time, a step of adjusting heating conditions, and a main heating step. In the preheating step, the inside of the heating chamber is heated before main heating is started, which heats the food according to heating conditions set for cooking the food. In the step of starting measurement of elapsed time, in response to an open / close sensor detecting a closed state of the door of the heating chamber, a timer starts measuring the elapsed time thereafter. In the step of acquiring the main heating preparation time, a main heating preparation time corresponding to the elapsed time until the main heating is started is acquired from the measurement result of the timer. In the step of adjusting heating conditions, the heating conditions for the main heating that have been set are adjusted based on the main heating preparation time. In the main heating step, the food is heated according to the adjusted heating conditions. Effect of the Invention

[0008] According to the cooking device and cooking method of the present disclosure, it is possible to prevent food from being heated more than necessary. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is a front perspective view of a cooking device according to an embodiment of the present disclosure. [Diagram 2] FIG. 2 is a cross-sectional view taken along line II-II of FIG. [Diagram 3] FIG. 2 is a cross-sectional view taken along line III-III in FIG. [Figure 4] 2 is a block diagram showing a functional configuration of the cooking device shown in FIG. 1. [Diagram 5] FIG. 2 is a diagram showing an outline of processing performed by the cooking device shown in FIG. [Figure 6] 4 is a flowchart showing the first half of a main heating process of the cooking device shown in FIG. [Figure 7] 4 is a flowchart showing the second half of the main heating process of the cooking device shown in FIG. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, an embodiment of a cooking device 100 according to the present disclosure will be described with reference to the drawings. In the drawings, the same or corresponding parts are denoted by the same reference characters and description thereof will not be repeated.

[0011] (1) Hardware configuration of cooking device 100 A cooking device 100 according to the present embodiment will be described with reference to Fig. 1 to Fig. 3. Fig. 1 is a perspective view of the cooking device 100 according to the present embodiment. Fig. 2 is a cross-sectional view taken along line II-II in Fig. 1. Fig. 3 is a cross-sectional view taken along line III-III in Fig. 1.

[0012] The cooking device 100 cooks an object to be heated. The object to be heated is, for example, food. As shown in FIG. 1, the cooking device 100 includes a heating chamber 1A, a housing 1, and an operation panel unit 17.

[0013] In this embodiment, the side where the operation panel unit 17 of the cooking device 100 is arranged in a plan view is defined as the front X1 (see FIG. 3), and the opposite side is defined as the rear X2. The left side of the cooking device 100 when viewed from the front X1 is defined as the left side Y1, and the opposite side is defined as the right side Y2. In the up-down direction Z perpendicular to the front-rear direction X and the left-right direction Y of the cooking device 100, the side where the operation panel unit 17 is arranged is defined as the upper side Z1, and the opposite side is defined as the lower side Z2.

[0014] The housing 1 houses the heating chamber 1A. The housing 1 has a rectangular parallelepiped shape with an opening at the front X1. The housing 1 is closed by a door 18. The door 18 is supported so that its left end Y1 is rotatable about a rotation axis extending in the vertical direction Z. The door 18 can freely open and close the heating chamber 1A. The housing 1 has an upper wall 11, a left wall 12, a right wall 13, a bottom wall 14, a front wall 15, and a rear wall 16.

[0015] 2 and 3, a mounting portion 182 is disposed inside the housing 1. An object to be heated is placed on the mounting portion 182. It is not necessary for the mounting portion 182 to be disposed inside the housing 1.

[0016] The heating chamber 1A forms a space for accommodating an object to be heated inside the cooking device 100. Food, which is the object to be heated, is accommodated inside the heating chamber 1A.

[0017] The operation panel unit 17 receives operations from a user. The operation panel unit 17 is disposed above Z1 and in front X1 of the heating chamber 1A.

[0018] In this embodiment, the cooking device 100 has, for example, a range heating mode, a grill heating mode, and an oven heating mode as cooking modes. The range heating mode is a mode in which the object to be heated is cooked by mainly radiating microwaves into the heating chamber 1A. The grill heating mode is a mode in which the object to be heated is cooked by mainly using radiant heating. The oven heating mode is a mode in which the object to be heated is cooked by mainly using convection heating. Note that the cooking device 100 does not need to have all the cooking modes. For example, the cooking device 100 does not need to have a range heating mode.

[0019] 2, the heating chamber 1A has an upper wall 101, a left wall 102, a right wall 103, a bottom wall 104, and a rear wall 105. The heating chamber 1A has a first storage section 10A therein.

[0020] An intake port 106 and an exhaust port 107 are formed in the rear wall 105. The intake port 106 is formed, for example, in the central portion of the rear wall 105. A plurality of exhaust ports 107 are formed around the intake port 106. The exhaust ports 107 are arranged, for example, in the regions Y1 to the left, Y2 to the right, Z1 above, and Z2 below the intake port 106.

[0021] As shown in Fig. 3, the cooking device 100 has a duct 2. The duct 2 allows air to flow. The duct 2 communicates with the outside via an intake section 211. The duct 2 allows air that has entered from the outside via the intake section 211 to flow into the inside of the cooking device 100. The air that has entered into the inside of the cooking device 100 cools various electric components that constitute the cooking device 100.

[0022] The duct 2 is formed between the housing 1 and the heating chamber 1A. The duct 2 has a first duct 21 and a second duct 22. The first duct 21 constitutes an upstream portion of the duct 2, and the second duct 22 constitutes a downstream portion of the duct 2.

[0023] As shown in Fig. 3, the first duct 21 is located between the bottom wall 14 of the heating chamber 1A and the bottom wall 104 of the housing 1. An intake section 211 that draws in air is disposed at the end of the front X1 of the first duct 21. The first duct 21 extends along the front-rear direction X. The first duct 21 flows air from the front X1 to the rear X2.

[0024] The second duct 22 is located between the rear wall 16 and the rear wall 105. An exhaust section 221 that exhausts air is disposed at the rear X2 end of the second duct 22. The second duct 22 is connected to the rear X2 end of the first duct 21. The second duct 22 extends along the up-down direction Z. The second duct 22 flows air from the lower Z2 toward the upper Z1. The air flowing through the second duct 22 is exhausted to the outside via the exhaust section 221.

[0025] The filter 3 filters out dust contained in the air. The filter 3 is, for example, a rectangular nonwoven fabric extending in the left-right direction Y. The filter 3 is disposed so as to close the intake section 211. That is, the filter 3 is disposed in the intake section 211 to filter the air.

[0026] The cooking device 100 will be further described with reference to Figures 2 and 3. The cooking device 100 has a microwave supply section 50, a convection unit 60, and a second fan 23.

[0027] The microwave supplying unit 50 generates microwaves and supplies the microwaves to the heating chamber 1 A. As shown in FIG.

[0028] The antenna 51 agitates the microwaves. The antenna 51 radiates uniform microwaves toward the heating chamber 1A. A tray 54 is disposed above the antenna 51. The antenna 51 is accommodated in the first accommodation section 10A.

[0029] The first storage unit 10A is disposed in the center of the bottom wall 104. The first storage unit 10A has a cylindrical shape with a bottom and an open / closed top. The opening on the upper side Z1 of the first storage unit 10A is closed by a tray 54. In consideration of the microwave transparency, the tray 54 is made of a ceramic material or a glass material.

[0030] The convection unit 60 circulates air inside the heating chamber 10. As shown in FIG.

[0031] The cover 63 forms a second housing section 10B between itself and the rear wall 105. The second housing section 10B houses the first fan 61 and the heater 62. The cover 63 is fixed to a surface of the rear wall 105 at the rear X2. A current-carrying section 321 and a first driving section 611 are disposed behind the cover 63 at the rear X2.

[0032] The first fan 61 is a centrifugal fan. The first fan 61 draws in air from the air inlet 106 and blows out the air from the air outlet 107. The first fan 61 circulates the heated air inside the heating chamber 1A.

[0033] The first driving unit 611 drives the first fan 61. As shown in Fig. 3, the driven first fan 61 sucks air from within the heating chamber 10 into the second accommodation unit 10B through the suction port 106. The driven first fan 61 blows out the air from within the second accommodation unit 10B into the heating chamber 10 through the air outlet 107.

[0034] The heater 62 heats the inside of the heating chamber 1A. The heater 62 includes a first heater 62a arranged above the second storage section 10B and a second heater 62b arranged below the second storage section 10B. The power supply unit 321 energizes the first heater 62a and the second heater 62b. The energized first heater 62a and second heater 62b heat the air in the second storage section 10B, thereby heating the inside of the heating chamber 1A.

[0035] As shown in Fig. 3, the second fan 23 is disposed in the first duct 21. Specifically, the second fan 23 is located on the downstream side of the filter 3 in the first duct 21. The second fan 23 is driven by the second driving unit 231. The driven second fan 23 draws in outside air from the intake unit 211. That is, the second fan 23 draws air into the first duct 21 through the filter 3.

[0036] (2) Functional configuration of the cooking device 100 Fig. 4 is a block diagram showing a functional configuration of the cooking device 100. As shown in Fig. 5, the cooking device 100 further includes a control unit 70, a storage unit 71, an opening / closing sensor 72, and a timer 73.

[0037] The control unit 70 is a hardware circuit. The hardware circuit includes a processor such as a CPU (Central Processing Unit). The control unit 70 executes a control program stored in the memory unit 71 to control the power supply unit 321, the first driving unit 611, the second driving unit 231, the microwave supply unit 50, the operation panel unit 17, the memory unit 71, the open / close sensor 72, and the timer 73. The control unit 70 controls the power supply to the power supply unit 321 to control the heating process of the heater 62. The control unit 70 is an example of a heating control unit of the present invention.

[0038] The storage unit 71 is composed of a RAM (Random Access Memory) and a ROM (Read Only Memory). The storage unit 71 stores a control program for controlling the operation of each part of the cooking device 100. The storage unit 71 stores setting information input by operating the operation panel unit 17.

[0039] The opening / closing sensor 72 is a sensor that works in conjunction with the door 18 to detect whether the door 18 is open or closed. The opening / closing sensor 72 is provided around the door 18.

[0040] In response to the opening / closing sensor 72 detecting the closed state of the door 18, the timer 73 starts measuring the time that has elapsed since then. The timer 73 measures the main heating preparation time, which corresponds to the time that has elapsed since the food was placed inside the heating chamber 1A and the door 18 was closed until the main heating starts. The main heating is a process of heating the food according to the heating conditions that are set for cooking the food.

[0041] (3) Overview of the process of the cooking device 100 Next, an overview of the processing of the cooking device 100 will be described with reference to Fig. 4. Fig. 4 is a diagram showing an overview of the processing of the cooking device 100. As shown in Fig. 4, in the cooking device 100, the control unit 70 executes a preheating process, a process of acquiring a main heating preparation time, a process of adjusting heating conditions for the main heating, and a main heating process. The preheating process is a process of preheating the inside of the heating chamber 1A before the start of the main heating so that the temperature inside the heating chamber 1A is maintained at a set temperature.

[0042] The preheating process is sometimes called standby preheating. That is, the control unit 70 executes a process of preheating the inside of the heating chamber 1A before placing food in the heating chamber 1A. This allows the temperature inside the heating chamber 1A to be kept constant, and allows for a smooth transition to the subsequent main heating.

[0043] When heating food, door 18 is opened during standby preheating and the food is placed inside heating chamber 1A. Door 18 is then closed and the heating conditions for main heating are set. The heating conditions are set by the user operating operation panel unit 17. To set the heating conditions, for example, one of the following operations is performed. Heating temperature setting - Heating time setting -Setting food type, quantity and doneness -Select pre-registered heating modes

[0044] After setting the heating conditions, main heating is started when the user presses a heating start button included in operation panel unit 17. In main heating, food is heated according to the set heating conditions.

[0045] In the cooking device 100, the control unit 70 obtains a main heating preparation time corresponding to the time elapsed until the start of the main heating from the measurement result of the timer 73, and adjusts the set heating conditions for the main heating based on the main heating preparation time. This makes it possible to appropriately adjust the heating conditions based on the main heating preparation time, and to prevent overheating, in which food is heated more than necessary.

[0046] Specifically, in the process of adjusting the heating conditions, the control unit 70 subtracts the adjustment time set based on the main heating preparation time from the set heating time set for the main heating. This makes it possible to set the adjustment time based on the length of the main heating preparation time, and to adjust the main heating time appropriately.

[0047] That is, it is assumed that the inside of the heating chamber 1A in standby preheating is at a certain temperature or higher. In this case, if the user takes time to set the heating conditions on the operation panel unit 17, the food may be heated more than necessary by the preheating in the heating chamber 1A before the main heating starts. Therefore, if the main heating preparation time from the timing when the food is placed in the heating chamber 1A and the door 18 is closed to the timing when the main heating starts is long, the setting operation of the heating conditions is considered to have taken time, and the set heating time of the main heating is reduced. The process flow of the main heating process of the heating cooker 100 will be described in detail below.

[0048] (4) Processing flow of the cooking device 100 A description will be given of the process flow of the cooking device 100. First, with reference to FIG.

[0049] (4-1) First half of the heat treatment Fig. 6 is a flow chart showing the first half of the main heating process of the cooking device 100 shown in Fig. 1. First, as shown in Fig. 6, the control unit 70 performs standby preheating (step S101). Specifically, the control unit 70 preheats the inside of the heating chamber 1A according to a preset standby preheating condition. The standby preheating is continued.

[0050] During standby pre-heating, the control unit 70 determines whether the door 18 is open or closed (step S102). Specifically, the control unit 70 determines the open / closed state of the door 18 by receiving a detection result by the open / close sensor 72 regarding the opening / closing operation of the door 18 during standby pre-heating.

[0051] The control unit 70 first detects that the door 18 is open (Yes in step S103), and when the door 18 is subsequently closed (Yes in step S104), starts measuring time with the timer 73. At this time, the timing at which the door 18 is closed is set as the start point of the measurement.

[0052] After the door 18 is closed, the control unit 70 accepts input of heating conditions (step S106). Specifically, the control unit 70 accepts an input operation of the heating conditions for main heating on the operation panel unit 17 by the user.

[0053] While accepting the input of the heating conditions for the main heating, the control unit 70 further determines whether the door 18 is open or closed (step S107). Specifically, the control unit 70 accepts the detection result of the transition of the door 18 from a closed state to an open state by the opening and closing sensor 72. That is, the opening and closing sensor 72 detects that the door 18 is opened again after the food is put into the heating chamber 1A and the door 18 is closed.

[0054] After timer 73 starts measuring the elapsed time, in response to open / close sensor 72 detecting that door 18 is open (Yes in step S108), control unit 70 resets the elapsed time measured by timer 73 (Time=0). That is, if door 18 is opened during the operation for setting the heating conditions for main heating, control unit 70 assumes that an operation of adding or removing food has occurred, and resets the measured time measured as the main heating preparation time. This allows control unit 70 to accurately detect the timing when food has been appropriately placed in heating chamber 1A, based on the opening and closing operation of door 18.

[0055] On the other hand, if the door 18 is not opened during the operation for setting the heating conditions, the control unit 70 continues the process of measuring the main heating preparation time by the timer 73 (No in step S108). With the above, the first half of the main heating process of the cooking device 100 is completed.

[0056] (4-2) The second half of the heat treatment Next, the process flow of the latter half of the main heating process will be described with reference to Fig. 7. Fig. 7 is a flow chart showing the latter half of the main heating process of the cooking device 100 shown in Fig. 1. As shown in Fig. 7, after the operation of setting the heating conditions, the control unit 70 starts the main heating (step S110). Specifically, the control unit 70 starts the main heating when the user presses the heating start button after setting the heating conditions.

[0057] After the start of the main heating process, the control unit 70 ends the measurement of the main heating preparation time (step S111). Specifically, the timer 73 acquires the elapsed time measured by the timer 73 up to the start of the main heating as the end time, as the main heating preparation time.

[0058] After acquiring the main heating preparation time, the control unit 70 judges the main heating preparation time (step S112). Specifically, the control unit 70 judges whether the main heating preparation time exceeds a preset threshold value (e.g., 10 seconds). The magnitude of the threshold value can be arbitrarily set by the user.

[0059] As a method for setting the threshold, for example, the threshold may be automatically changed according to the length of the set heating time in the main heating. In this case, a positive correlation may be established between the length of the set heating time and the magnitude of the threshold. Specifically, it is assumed that it is appropriate to increase the threshold for foods that have a relatively long set heating time, such as meat dishes, compared to foods that have a relatively short set heating time, such as thin-crust pizza. The reason for this is that foods that require a long time for main heating are less likely to be overheated because they require a long time to heat. For this reason, the control unit 70 may perform a process of automatically setting the threshold according to the input value of the set heating time. In this case, the threshold may be calculated using a correction coefficient that is predefined to set the threshold for the set heating time.

[0060] When the main heating preparation time measured by the timer 73 exceeds the threshold value in determining the main heating preparation time (Yes in step S113), the control unit 70 adjusts the heating conditions (step S114). Specifically, the control unit 70 calculates an adjustment time based on the main heating preparation time, and subtracts the adjustment time from the set heating time set as the heating condition.

[0061] In calculating the adjustment time, for example, the following formula (1) is used. △T=T c ×a···(1) △T: Adjustment time (s) T c :Main heating preparation time (s) a: Adjustment coefficient The adjustment coefficient a can be set to any value greater than 0 and less than 1. For example, the value of the adjustment coefficient a may be changed according to the season. Specifically, the value of the adjustment coefficient a may be set smaller in winter than in summer. This is because the outside air temperature is low in winter, so when the door 18 is opened to store food, the temperature inside the heating chamber 1A is likely to drop, and overheating while food is stored inside the heating chamber 1A is less likely to occur compared to summer. Similarly, the value of the adjustment coefficient a may be changed according to factors that cause differences in the outside air temperature of the heating chamber 1A, such as the region of use and the environment of use.

[0062] The adjusted main heating time is then expressed by the following formula (2). T h =T d -△T···(2) T h : Adjusted main heating time (s) T d : Set heating time (s) △T: Adjustment time (s)

[0063] On the other hand, when the main heating preparation time measured by the timer 73 does not exceed the threshold value (No in step S113) in determining the main heating preparation time, the control unit 70 does not adjust the heating conditions. In this case, since the effect of preheating on the food is small, the main heating process is performed using the set value of the set heating time without subtracting the adjustment time from the set heating time. In other words, if the setting operation of the heating conditions for the main heating can be completed in a short time, the heating process can be simplified by omitting the adjustment of the main heating. With the above, the second half of the main heating process of the heating cooker 100 is completed.

[0064] The embodiments of the present invention have been described above with reference to the drawings. However, the present invention is not limited to the above embodiments, and can be implemented in various forms without departing from the scope of the present invention. The drawings are mainly schematic illustrations of each component for ease of understanding, and the thickness, length, number, etc. of each component shown in the drawings are different from the actual ones due to the convenience of drawing. In addition, the materials, shapes, dimensions, etc. of each component shown in the above embodiments are merely examples, and are not particularly limited, and various modifications are possible within a scope that does not substantially deviate from the effects of the present invention.

[0065] (5) Variations In the present embodiment, the heating conditions for the main heating are adjusted by subtracting the adjustment time from the heating setting time, but the present invention is not limited to this. The heating conditions for the main heating may be adjusted by lowering the heating temperature set for the main heating.

[0066] In the present embodiment, the process of multiplying the measured main heating preparation time by the adjustment coefficient a in calculating the adjustment time has been described, but the present invention is not limited to this. For example, the control unit 70 may set a plurality of ranges according to the length of the main heating preparation time, and subtract the set heating time using the corresponding adjustment time for each range that the main heating preparation time falls into.

[0067] In this embodiment, a configuration has been shown in which one threshold value and one adjustment coefficient a are set for the main heating preparation time, but the present invention is not limited to this. That is, the control unit 70 may set multiple threshold values ​​and multiple adjustment coefficients. Specifically, multiple threshold ranges may be set for the main heating preparation time, and adjustment coefficients corresponding to each threshold range may be set. In this case, the adjustment time can be calculated using an adjustment coefficient associated with a threshold range that corresponds to the main heating preparation time measured by the timer 73.

[0068] In this embodiment, standby preheating has been described as an example of the preheating process, but the present invention is not limited to this. The preheating process may be a preheating process that temporarily heats the inside of the heating chamber 1A, rather than standby preheating that continuously keeps the temperature inside the heating chamber 1A at a set temperature until food is put in.

[0069] In this embodiment, the duct 2 has a first duct 21 located below the bottom wall 104 at Z2 and a second duct 22 located behind the rear wall 105 at X2, but the present invention is not limited to this. The first duct 21 may be located above the top wall 101 at Z1, and the second duct 22 may be located to the left of the left wall 102 at Y1. The second duct 22 may be located to the right of the right wall 103 at Y2.

[0070] In this embodiment, a side-opening door in which the door 18 is supported so as to be rotatable about a vertical axis has been disclosed, but the present invention is not limited to this. The door 18 may be a vertical-opening door in which the door 18 is supported so as to be rotatable about a horizontal axis. Also, the door may be a drawer type door. [Industrial Applicability]

[0071] The present invention can be utilized in the field of cooking appliances. [Explanation of symbols]

[0072] 1 Case 1A heating cabinet 18 Doors 62 Heater 70 Control section (heating control section) 72 Open / close sensor 73 Timer

Claims

1. A heating chamber in which food is accommodated; A door that can open and close the heating chamber; A heater for heating the inside of the heating chamber; A heating control unit that controls the heater; an opening / closing sensor for detecting opening / closing of the door; a timer that starts measuring the elapsed time in response to the detection of the closed state of the door by the opening / closing sensor; Equipped with The heating control unit is A preheating process for heating the inside of the heating chamber before a main heating process for heating the food according to heating conditions set for cooking the food is started; A process of acquiring a main heating preparation time corresponding to the elapsed time until the main heating is started from a measurement result of the timer; A process of adjusting the heating conditions of the main heating set based on the main heating preparation time; a main heating process for heating the food according to the adjusted heating conditions; A heating cooker that performs the above.

2. The cooking device according to claim 1 , wherein in the process of adjusting the heating condition, the heating control unit calculates an adjustment time based on the main heating preparation time and subtracts the adjustment time from a set heating time set as the heating condition.

3. The heating control unit is The method further executes a process of determining whether the main heating preparation time exceeds a preset threshold value; When the main heating preparation time exceeds the threshold value, the food is heated according to the heating conditions adjusted by subtracting the adjustment time from the set heating time; The cooking device according to claim 2 , wherein, when the main heating preparation time does not exceed the threshold value, the food is heated according to the set heating conditions without subtracting the adjustment time from the set heating time.

4. The heating cooker according to claim 1 , wherein the heating control unit resets the elapsed time measured by the timer in response to the opening / closing sensor detecting an open state of the door after measurement of the elapsed time has started.

5. The cooking device according to claim 1 , wherein the heating control unit preheats the inside of the heating chamber in the preheating process so that the temperature inside the heating chamber is maintained at a set temperature.

6. A cooking method for heating and cooking food contained in a heating chamber of a cooking device, comprising: A preheating process of heating the inside of the heating chamber before a main heating process of heating the food according to heating conditions set for cooking the food is started; In response to the detection of the closed state of the door of the heating chamber by the opening / closing sensor, starting measurement of the elapsed time thereafter by a timer; acquiring a main heating preparation time corresponding to the elapsed time until the main heating is started from a measurement result of the timer; adjusting the heating conditions of the main heating set based on the main heating preparation time; a main heating step of heating the food according to the adjusted heating conditions; Including, cooking methods.

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