Heating cooker

Abstract

To provide a heating cooker capable of heating while suppressing boil-over after boiling of a cooked object.SOLUTION: A heating cooker includes: a cooking chamber for storing a cooked object; microwave heating means; an automatic microwave cooking control part; a thermistor for detecting an inside temperature of the cooking chamber; and a first sensor and a second sensor for detecting a temperature by receiving infrared rays in the cooking chamber. Boiling is detected based on detected temperatures by the thermistor, the first sensor and the second sensor, and the microwave heating means is so controlled as to shift to a first step of performing microwave heating by decreasing a heating amount per unit time more than that before detection of boiling, after detecting boiling of the cooked object by inside temperature detection means and cooked object temperature detection means in microwave heating, and to shift to a second step of performing microwave heating after the first step by increasing a heating amount per unit time more than that in the first step.SELECTED DRAWING: Figure 14

Description

Technical Field

[0001] The present invention relates to a cooking appliance provided with boiling detection means for detecting the boiling of an object to be cooked.

Background Art

[0002] As this type of cooking appliance, the patent applicant of the present application has provided object-to-be-cooked temperature detection means (65) composed of an infrared sensor for detecting the surface temperature of the object to be cooked, and a thermistor (15) serving as in-chamber temperature detection means for detecting the in-chamber temperature of the cooking chamber (14). Using these object-to-be-cooked temperature detection means (65) and the thermistor (15) as boiling detection means to detect the boiling of the object to be cooked, after the boiling is detected, the detection signals from the object-to-be-cooked temperature detection means (65) and the thermistor (15) are taken in to measure the temperature of the object to be cooked, and the object to be cooked is range-heated so that heating at a set temperature, which is the temperature at the time of boiling of the object to be cooked, is continued (Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the cooker of Patent Document 1, for example, when a food packaging wrap film is placed over the opening of a container containing the object to be cooked, and this container is placed in the cooking chamber and heated by a range heater, the object-to-be-cooked temperature detecting means (65) detects the temperature of the food packaging wrap film, resulting in a difference between the temperature of the object to be cooked and the detected temperature by the object-to-be-cooked temperature detecting means (65). Also, since the food packaging wrap film is interposed, the release of steam from the container is suppressed, and compared to when there is no food packaging wrap film, the detected temperature by the thermistor (15) may become lower. Even when the object to be cooked reaches the set temperature, excessive range heating may be performed, leading to overheating. In particular, when cooking objects such as curry and stew, the stickiness of the object to be cooked is strong, and convection is unlikely to occur inside the object to be cooked during heating. Therefore, when overheating occurs, a temperature difference occurs inside the object to be cooked, and spillage is likely to occur.

[0005] Therefore, in view of the above circumstances, an object of the present invention is to provide a cooker that can heat the object to be cooked without excess or deficiency while suppressing spillage after boiling.

Means for Solving the Problems

[0006] The cooker of the present invention includes a cooking chamber for accommodating the object to be cooked, microwave heating means for range-heating the object to be cooked, control means for controlling the microwave heating means, boiling detection means for detecting the boiling of the object to be cooked, first temperature detection means for detecting the temperature inside the cooking chamber, and second temperature detection means for detecting the temperature by receiving infrared rays inside the cooking chamber. The boiling detection means detects the boiling based on the detected temperatures of the first temperature detection means and the second temperature detection means. After the boiling detection means detects the boiling of the object to be cooked in range heating, the control means shifts to a first step of reducing the heating amount per unit time compared to before the detection of the boiling and performing range heating, and after the first step, controls the microwave heating means to shift to a second step of increasing the heating amount per unit time compared to the first step and performing range heating.

Effects of the Invention

[0007] According to the present invention, it is possible to continuously heat the object to be cooked while suppressing spillage after boiling, and to heat it without excess or deficiency.

Brief Description of the Drawings

[0008]

Figure 1

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Mode for Carrying Out the Invention

[0009] Hereinafter, preferred embodiments of the heating cooker in the present invention will be described with reference to the accompanying drawings. In all of these drawings, common parts will be denoted by common reference numerals.

[0010] Figs. 1 to 17 show the configuration in which the heating cooker of an embodiment of the present invention is applied to a microwave oven. First, based on Figs. 1 to 6, the overall configuration of the microwave oven will be described. 1 is a main body configured in a substantially rectangular box shape. This main body 1 includes a metal cabinet 2 as a member that covers the outer shell of the microwave oven as a product. Also, 3 is a door that can be opened and closed provided on the front surface of the main body 1.

[0011] At the upper part of the door 3, there is a handle 4 for opening and closing operations to be held when opening and closing the vertically-opening door 3. On the side of the door 3, there is an operation panel unit 5 for display, notification, and operation. The operation panel unit 5 is provided with an operation means 7 such as a key provided on the operation panel unit 5 or a touch panel provided on the surface of the display means 6 in addition to a display means 6 for displaying the set contents and progress status of cooking, etc., enabling various operation inputs related to heat cooking. Behind the operation panel unit 5 inside the door 3, although not shown, an operation panel PC (printed circuit) board is arranged for controlling the display means 6, operation means 7, etc.

[0012] At the lower part of the main body 1, a water supply cassette 8 and a water receiver 9 that can be detached from the front surface of the main body 1 are respectively arranged. The water supply cassette 8 is a bottomed container for containing liquid water as a supply source of water vapor ejected from a water vapor supply device 43 described later. The water receiver 9 is a bottomed container for receiving food scraps, water droplets, steam, etc. from the main body 1.

[0013] The cabinet 2 forming the left and right side surfaces and the upper surface of the main body 1 is provided between an oven front plate 12 forming the front surface of the main body 1 and an oven rear plate 13 forming the rear surface of the main body 1 so as to cover an oven bottom plate 11 forming the bottom surface of the main body 1 and thus the oven range. Also, in the main body 1, there are provided a cooking chamber 14 for accommodating an object to be cooked S to be heat-cooked inside, and a thermistor 15 serving as 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 for taking in and out the object to be cooked S, and this opening is configured to be opened and closed by the door 3. The thermistor 15 serving as the in-cabinet temperature detection means is arranged near the door 3 inside the cooking chamber 14.

[0014] The peripheral wall forming the inner surface of the cooking chamber 14 is composed of a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a rear wall 14e. The rear wall 14e of the cooking chamber 14 is provided with a suction port 16 at its center, and a plurality of blowout ports 17 are provided around the suction port 16. Further, facing the dome-shaped ceiling wall 14a which is the upper wall surface of the cooking chamber 14, an upper heater 18 for grilling the object to be cooked S by radiant heat from above the cooking chamber 14 is provided at the upper part of the main body 1, and at the bottom of the main body 1, a microwave generator 19 including a magnetron is provided to supply microwaves, which are a type of radio wave, into the cooking chamber 14. Thereby, the object to be cooked S accommodated in the cooking chamber 14 is grilled and heated from above by the heat radiation accompanying the energization of the upper heater 18, and by the energization operation of the microwave generator 19, microwaves are radiated to the object to be cooked S accommodated in the cooking chamber 14 to form a configuration for heating the object to be cooked S by microwave oven heating.

[0015] On the left side wall 14c and the right side wall 14d of the cooking chamber 14, a pair of left and right shelf supports 22 are provided in two upper and lower stages to store and hold a metal square dish 21 in a suspended state inside the cooking chamber 14. The square dish 21 used here is formed in a bottomed concave shape with an open upper surface, and is composed of a storage portion 21A formed without holes and a flange portion 21B extending in the outer horizontal direction from the upper end of the storage portion 21A. Further, vent holes 21C for allowing the flow of hot air to pass through the square dish 21 are formed in the flange portion 21B. In FIG. 2, a state is shown in which the flange portion 21B of the square dish 21 is placed on the lower shelf support 22 inside the cooking chamber 14 and the object to be cooked S is placed in the storage portion 21A, but depending on the cooking, the square dish 21 may be placed only on the upper shelf support 22, or two square dishes 21 may be placed on the upper and lower shelf supports 22 respectively. Instead of the square dish 21, other accessories such as a baking net (not shown) may be stored and held. Also, in the microwave oven heating by the above-described microwave generator 19, the object to be cooked S can be heated and cooked by placing it in a container (not shown) capable of microwave oven heating inside the cooking chamber 14 without putting a square dish 21, a baking net, etc. inside the cooking chamber 14.

[0016] Reference numeral 24 denotes a hot air unit for oven heating, which is provided inside the main body 1 from the rear outside to the lower side of the outdoor side of the cooking chamber 14. This hot air unit 24 generally includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, a hot air fan 28 for sending and circulating the heated air into the cooking chamber 14, 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. As an internal space between the back wall 14e and the casing 26, the heating chamber 31 formed at the rear outside of the cooking chamber 14 is provided with the hot air heater 27 and the hot air fan 28 respectively, while the lower space 32 between the cooking chamber 14 formed inside the main body 1 and the oven bottom plate 11 is provided with the hot air motor 29. And an oven rear plate 13 is disposed at the rear part of the main body 1 so as to cover the entire hot air unit 24 from the rear outer side.

[0017] The hot air fan 28 of the present embodiment is provided as a so-called centrifugal fan that discharges the air taken in in the axial direction in the radial direction perpendicular to the axial direction by the centrifugal force during rotation, and the tubular hot air heater 27 is arranged surrounding the radial direction of the hot air fan 28. The hot air heater 27, which is also a heat generating part, uses, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, or the like. The above-described suction port 16 and hot air outlet 17 function as a ventilation part that communicates between the cooking chamber 14 and the heating chamber 31.

[0018] In the present embodiment, when the hot air fan 28 is rotationally driven with the energization of the hot air motor 29, the air sucked from the inside of the cooking chamber 14 through the suction port 16 is blown out in the radial direction of the hot air fan 28, heated by the energized hot air heater 27, and the hot air passes through the outlet 17 and is supplied into the cooking chamber 14. Thereby, a path for circulating the hot air inside and outside the cooking chamber 14 is formed, and the object to be cooked S in the cooking chamber 14 is configured to be heated by hot air convection. road is formed, and the object to be cooked S in the cooking chamber 14 is configured to be heated by hot air convection.

[0019] Next, as heating means for heating the object to be cooked S, a microwave generator 19 as microwave heating means and its surrounding detailed structure will be described. The bottom wall 14b of the cooking chamber 14 is configured by covering the upper surface opening of the concave antenna housing portion 35 formed in the metal plate material 34 with a bottom plate 36 through which microwaves can pass, such as a ceramic plate. The metal plate material 34 that cannot transmit microwaves forms not only the peripheral portion of the bottom wall 14b but also the left side wall 14c, the right side wall 14d, and the back wall 14e integrally. The inner surface of the cooking chamber 14 except for the bottom plate 36 is formed of a material that cannot transmit microwaves.

[0020] The microwave generator 19 mainly includes, in addition to a magnetron (not shown) that serves as a microwave supply source, in the lower space 32 inside the main body 1, a waveguide 37 that guides the microwaves oscillated by the magnetron directly below the antenna housing portion 35, an antenna motor 38 disposed below the waveguide 37, an antenna holder 39 whose lower end portion is disposed inside the waveguide 37 and is fixedly attached to the rotation shaft of the antenna motor 38, a cylindrical cable shaft 40 inserted and fixed inside the antenna holder 39, and an antenna 41 whose upper end portion of the cable shaft 40 is fixedly attached to the center thereof and is rotatably provided inside the antenna housing portion 35. When the upper surface opening of the antenna housing portion 35 is closed by the bottom plate 36, the entire antenna 41 is disposed parallel to the bottom plate 36 facing the flat bottom plate 36 that forms the bottom wall 14b of the cooking chamber 14.

[0021] The steam supply device 43 that sends steam into the cooking chamber 14 includes, in addition to the water supply cassette 8 described above, a nozzle 45 that turns the supplied liquid water into mist, a water supply pipe 46 that connects between the water supply cassette 8 and the nozzle 45, a water supply pump 47 that guides the water from the water supply cassette 8 to the nozzle 45, and a plurality of steam ejection holes 44 that communicate with the inside of the nozzle 45. Thus, during the operation of the steam supply device 43, the water from the water supply cassette 8 is sent into the nozzle 45 by the water supply pump 47, the water supplied by this nozzle 45 is atomized, and is supplied from the steam ejection holes 44 into the cooking chamber 14. At this time, when the temperature inside the cooking chamber 14 is higher than 100°C at atmospheric pressure (hereinafter, the temperature value is the temperature value in °C at atmospheric pressure), this steam instantaneously vaporizes inside the cooking chamber 14 to become superheated steam, and the object to be cooked placed inside the cooking chamber 14 is quickly and evenly heated with appropriate water molecules (superheated steam).

[0022] Figure 7 shows the object to be cooked temperature detection means and the main parts around it. As shown in the figure, between the cooking chamber 14 and the main body 1, facing the outside of the raised member 52 including the window 53, the first sensor 55 and the sensor motor 56 are arranged, and the second sensor 58 is arranged facing the window 54. Also, the sensor motor 56 and the second sensor 58 are fixedly attached inside the main body 1, while the first sensor 55 is attached to the rotatable rotating shaft 59 of the sensor motor 56.

[0023] The sensor motor 56 that serves as the driving 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 in the front-rear direction inside the main body 1. The first sensor 55 mainly includes a hollow sensor case 61 fixedly attached to the rotating shaft 59, a sensor substrate 62 housed inside the sensor case 61, a plurality (for example, 8) of infrared detection elements 63 mounted on the surface of the sensor substrate 62, and a lens 64 fixedly attached to the sensor case 61 facing the infrared detection elements 63.

[0024] In this embodiment, as shown in FIGS. 7 and 8, a plurality of infrared detection elements 63 are arranged in a straight line along the vertical direction of the cooking chamber 14. As shown in FIGS. 10 and 11, the visual field V1 of each infrared detection element 63 extends from the upper center of the right side wall 14d of the cooking chamber 14 through the window 53 so as to be arranged in the left-right direction of the substantially rectangular bottom wall 14b. Further, in this embodiment, as shown in FIG. 11, when the sensor motor 56 reciprocally rotates its rotating shaft 59 by a predetermined angle in the forward and reverse directions in response to a motor drive signal from control means 71 (see FIG. 13) described later, as the first sensor 55 swings, the visual fields V1 of the plurality of 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 with each infrared detection element 63 as the center, and a straight line connecting the plurality of infrared detection elements 63 shown by the dashed-dotted line in FIG. 7 is made to substantially coincide with the rotation center axis of the rotating shaft 59. In order to reduce the thermal influence on the inside of the main body 1, the window 53 may be closed with an infrared transmitting member (not shown). Upon receiving the signal, when the sensor motor 56 reciprocally rotates its rotation shaft 59 by a predetermined angle in the forward and reverse directions, as the first sensor 55 swings, the visual fields V1 of the plurality of 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 with each infrared detection element 63 as the center, and a straight line connecting the plurality of infrared detection elements 63 shown by the dashed-dotted line in FIG. 7 is made to substantially coincide with the rotation center axis of the rotating shaft 59. In order to reduce the thermal influence on the inside of the main body 1, the window 53 may be closed with an infrared transmitting member (not shown).

[0025] On the other hand, as shown in FIGS. 7 and 9, the second sensor 58 mainly includes a hollow sensor case 66 fixedly attached to the inside of the main body 1, a sensor board 67 housed inside the sensor case 66, one infrared detection element 68 mounted on the surface of the sensor board 67, and a lens 69 fixedly attached to the sensor case 66 facing the infrared detection element 68. Then, as shown in FIG. 12, the second sensor 58 is fixedly attached to the inside of the main body 1 such that the visual field V2 of the infrared detection element 68 always reaches the center of the front, rear, left, and right of the bottom wall 14b through the window 54 from the center of the upper, lower, front, and rear of the right side wall 14d. In order to reduce the thermal influence on the inside of the main body 1, the window 54 may be closed with an infrared transmitting member (not shown).

[0026] Both the first sensor 55 and the second sensor 58 are infrared sensors and constitute the object-to-be-cooked temperature detection means 65 of the present embodiment. The object-to-be-cooked temperature detection means 65 here detects the temperature distribution of the entire interior of the cooking chamber 14 by the swinging first sensor 55 and the fixed second sensor 58, and detects the surface temperature of the object-to-be-cooked S in a short time from the amount of infrared rays radiated by the object-to-be-cooked S accommodated therein.

[0027] FIG. 13 illustrates the main electrical configuration of the oven range of the present embodiment. In the figure, 71 is a control means constituted by a microcomputer. As is well known, this control means 71 includes a CPU as an arithmetic processing means, a storage means 76 such as a memory, a timer as a timing means, and an input / output device.

[0028] Connected electrically to the input port of the control means 71 are, in addition to the operation means 7 by the keys and touch panel described above and the object-to-be-cooked temperature detection means 65, an in-chamber temperature detection means 72 including a thermistor 15 for detecting the temperature in 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 constituting the microwave generator 19.

[0029] Connected electrically to the output port of the control means 71 are, in addition to the display means 6 described above, a microwave heating means 78 including a magnetron and its driving means, a heater driving means 79 such as a relay for turning on and off the upper heater 18 for grill heating and the hot air heater 27 for oven heating respectively, an antenna driving means 80 for operating the antenna motor 38 for rotationally driving the antenna 41 for radiating microwaves into the cooking chamber 14, a hot air motor driving means 81 for rotationally driving the hot air motor 29, a sensor motor driving means 82 for driving the sensor motor 56 to rotate forward and backward, and a pump driving means 83 for operating the water supply pump 47 of the water vapor supply device 43.

[0030] The control means 71 receives the operation signal from the operation means 7 and the detection signals from the object-to-be-cooked 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 outputs drive control signals to the microwave heating means 78, the antenna drive means 80, the heater drive means 79, the hot air motor drive means 81, the sensor motor drive means 82, and the pump drive means 83 at a predetermined timing based on the timing from the timing means, and also outputs a display control signal to the display means 6. Such functions are realized by the control means 71 reading the program recorded in the storage means 76 as a storage medium. In particular, in this embodiment, the control means 71 is provided with a program that functions as a cooking control unit 85 and a display control unit 86.

[0031] The cooking control unit 85 mainly controls the operations of each part related to the cooking of the object-to-be-cooked S. When it receives the operation signal accompanying the operation of the operation means 7 and determines that the door 3 is closed based on the detection signal from the door opening / closing detection means 74, it sends control signals to the microwave heating means 78, the antenna drive means 80, the heater drive means 79, the hot air motor drive means 81, the sensor motor drive means 82, and the pump drive means 83 according to the operation signal to control various cooking processes for the object-to-be-cooked S. In this embodiment, a plurality of menus are stored and held in the storage means 76 in advance as cooking information including the material and heating conditions of the object-to-be-heated S for performing cooking. When an operation to execute cooking is performed from the operation means 7 for one of the menus selected from among them, the cooking control unit 85 has an automatic cooking function of automatically heating the object-to-be-cooked S according to a predetermined procedure according to the selected menu.

[0032] Among such automatic cooking functions, in the present embodiment, for example, when selecting the menu of a microwave oven for warming or thawing the object to be cooked S, while radiating microwaves from the microwave generator 19 into the cooking chamber 14, the cooking time, range output, etc. are automatically set without an operation input from the operation means 7, and the microwave generator 19 is driven and controlled at the set output until the set time is reached, and an automatic microwave oven cooking control unit 88 for range-heating the object to be cooked S placed in the cooking chamber 14 is provided as one function in the heating cooking control unit 85.

[0033] The display notification control unit 86 controls the operation related to the display of the display means 6 in cooperation with the heating cooking control unit 85. The display means 6 that is the control target of the display notification control unit 86 is composed of a liquid crystal panel, a lighting lamp, etc., but other displays may also be used.

[0034] In the oven range of the present embodiment, menus corresponding to respective range heating, oven heating, grill cooking, and steaming (steam cooking) using mist superheated steam are stored in the storage means 58, and the display notification control unit 86 controls the display means 6 so as to display the stored menus and the settings of the menus in a selectable manner, and selects and sets the cooking menu by performing these menus and the settings of the menus.

[0035] Next, the operation of the oven range having the above configuration will be described in detail. With the object to be cooked S placed in the cooking chamber 14 in advance, while holding the handle 4 by hand, close the door 3, and after selecting and operating the cooking menu by the operation means 7, when instructing the start of heating cooking of the object to be cooked S, according to the control program incorporated in the storage means 76 of the control means 71, a control signal generated corresponding to the selected cooking menu is output from the output port of the control means 71 at a predetermined timing, and the object to be cooked S is heated and cooked.

[0036] Here, for example, when a cooking menu for range heating is selected, the cooking control unit 85 of the control means 71 receives each detection signal from the object-to-be-cooked temperature detection means 65 and the inside-of-chamber temperature detection means 72, and sends control signals to the microwave heating means 78, the antenna drive means 80, and the sensor motor drive means 82 so that the object-to-be-cooked S is heated to the set temperature. As a result, the microwave generator 19 is energized to supply and radiate microwaves, the rotational force generated in the antenna motor 38 is transmitted to the antenna 41 to drive it to rotate, microwaves are radiated into the cooking chamber 14, and the object-to-be-heated S placed on the bottom wall 14b is range-heated. Here, for example, the output of the magnetron such as the output αW, output βW, output γW, etc. described later, that is, the output of the microwave generator 19, may be realized by PWM control that adjusts the duty ratio of the maximum high-frequency output of the magnetron by the microwave heating means 78. In this case, the "output" of the microwave generator 19 is realized by PWM control of the high-frequency output, and the "duty ratio" of the microwave generator 19 may be configured to be realized by PWM control of the duty ratio of the on / off time for the selected "output" such as OFF μ seconds / ON ν seconds in the high-temperature maintenance process described later.

[0037] During this range heating cooking, the rotation shaft 59 of the sensor motor 56 rotates back and forth between a position where the rotation angle is 0° (as shown in FIG. 10, when the visual fields V1 of the eight infrared detection elements 63 are arranged in a row at the center in the front-rear direction of the bottom wall 14b of the cooking chamber 14). As a result, the first sensor 55 swings inside the main body 1, and the visual fields V1 of the respective infrared detection elements 63 repeatedly swing in a fan shape along the moving direction X1 as shown in FIG. 11. At this time, the rotation shaft 59 of the sensor motor 56 rotates intermittently at a predetermined angle, and each time the control means 71 rotates the rotation shaft 59 at a predetermined angle, it takes in the detection signal from each infrared detection element 63 and monitors the temperature of the object-to-be-cooked S placed in the cooking chamber 14. In this way, each infrared detection element 63 can substantially receive infrared rays from almost the entire area of the bottom wall 14b of the cooking chamber 14 and detect the temperature of the object-to-be-cooked S placed in the cooking chamber 14.

[0038] The sensor motor 56 swings the first sensor 55 with a predetermined time, for example, 5 seconds as one cycle. During this period, the first sensor 55 detects the temperatures at 64 locations in one direction and 128 locations back and forth for each infrared detection element 63. That is, by swinging the first sensor 55 having eight infrared detection elements 63, the first sensor 55 can measure the temperatures at 128×8 = 1024 locations per cycle, and the internal temperature of the wide cooking chamber 14 can be detected in detail and comprehensively to every corner by the first sensor 55.

[0039] Separately from this, the second sensor 58 fixed to the main body 1 continuously detects the temperature of the object to be cooked S placed in the visual field V2 of the infrared detection element 68 as shown in FIG. 12. The control means 71 captures the detection signal from a single infrared detection element 68 every time the rotation shaft 59 of at least the sensor motor 56 rotates at a predetermined angle or at a shorter time interval, and monitors the temperature of the object to be cooked S near the central part in the cooking chamber 14.

[0040] In this way, the temperature in the cooking chamber 14 can be detected in detail and comprehensively to every corner by each detection signal from the first sensor 55 having eight infrared detection elements 63, and the temperature near the central part in 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 range heating cooking is performed on the object to be cooked S. Also, as a function of abnormality monitoring, when the detected temperature of the object to be cooked S exceeds the normal range, it is determined that an abnormality has occurred in the device, and the power supply to the microwave generator 19 is forcibly stopped. In any case, by using the first sensor 55 and the second sensor 58 together to instantaneously judge the temperature of the object to be cooked S, it becomes possible to accurately control the heating cooking and monitor the abnormality as a result.

[0041] When the oven heating menu is selected, the cooking control unit 85 receives the detection signal from the internal temperature detection means 72 and sends control signals to the heater driving means 79 and the hot air motor driving means 81 respectively so that the inside of the cooking chamber 14 is heated to the set temperature, and controls the on / off of the hot air heater 27 and the hot air motor 29. As a result, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, the hot air fan 28 rotates inside the heating chamber 31, and its speed is taken into the cooking control unit 85 by the hot air motor rotation detection means 73. At the same time, the air sucked into the heating chamber 31 from the cooking chamber 14 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 blowout port 17, so that the object to be cooked S in the cooking chamber 14 is heated by hot air convection.

[0042] When the grill cooking menu is selected, the cooking control unit 85 receives the detection signal from the internal temperature detection means 72 and controls the on / off of the upper heater 18 by the heater driving means 79 so that the inside of the cooking chamber 14 is heated to the set temperature, and the object to be cooked S in the cooking chamber 14 is grill-heated from above.

[0043] When the menu of steamed dishes (steam cooking) using superheated steam is selected, the cooking control unit 85 receives the detection signal from the internal temperature detection means 72 and controls the on / off of the upper heater 18 by the heater driving means 79 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 driving means 83 to control the operation of the water supply pump 47 incorporated in the steam supply device 43, and sprays mist-like water into the inside of the cooking chamber 14 from the steam ejection hole 44 to supply steam.

[0044] When steam is supplied to the inside of the cooking chamber 14, the temperature inside the cooking chamber 14 decreases. The heating cooking control unit 85 determines whether the temperature inside the cooking chamber 14 has reached the set temperature based on the detection signal from the temperature detection means 72 inside the chamber. If the heating cooking control unit 85 determines that it has not reached, the heating cooking control unit 85 controls the energization and de-energization of the upper heater 18 by the heater driving means 79 so that the inside of the cooking chamber 14 is heated to the set temperature. When the heating cooking control unit 85 determines that the temperature inside the cooking chamber 14 has reached the set temperature, mist-like water is jetted into the cooking chamber 14 to supply steam again as described above. Thereby, the steam is instantaneously vaporized into superheated steam, and the object to be cooked S in the cooking chamber 14 is heated with appropriate water molecules (superheated steam).

[0045] Subsequently, among the range heating described above in this embodiment, particularly for the cooking menu of the automatic range controlled by the automatic range cooking control unit 88, when heating and cooking with a food packaging wrap film applied, particularly for a cooking menu with a strong thickness, such as a curry or stew cooking menu, with reference to FIGS. 14 to 17, its operation will be described in detail. In FIGS. 14 and 15, T QTM is a graph of the detected temperature by the temperature detection means 72 inside the chamber, T IR is a graph of the detected temperature by the object to be cooked temperature detection means 65, P R is a graph showing the output of the magnetron as the microwave generator 19.

[0046] The first sensor 55 and the second sensor 58 of the object-to-be-cooked temperature detection means 65 detect the surface temperature of the object-to-be-cooked S. As described above, the first sensor 55 swings to detect a wide range, and the second sensor 58 continuously detects a certain point. However, in the case of an infrared sensor, when the temperature inside the cabinet approaches 70 °C, steam starts to be generated from the object-to-be-cooked S, and there is a characteristic that the accuracy drops due to the specular reflection by the steam. On the other hand, the thermistor 15 of the inside-cabinet temperature detection means 72 detects the temperature inside the cooking chamber 14 due to the steam generated from the object-to-be-cooked S. Therefore, there is a characteristic that the temperature rise is slow until the steam is generated. Therefore, if the temperature of the food material of the object-to-be-cooked S is judged by only one sensor, the temperature of the food material may not be accurately detected due to reasons such as specular reflection by the steam and slow temperature rise, and there is a risk that the finish of the heat cooking deteriorates due to overheating or insufficient heating. However, in the present embodiment, with a triple sensor that uses these sensors 15, 55, and 58 in combination, the automatic range cooking control unit 88 controls the operations of the microwave generator 19 and the antenna drive device 80, thereby significantly improving the range heating performance for automatically heating the object-to-be-cooked S.

[0047] Also, when a food packaging wrap film is put on the opening of the container that houses the object-to-be-cooked S, and this container is housed in the cooking chamber 14 and range-heated, there is a characteristic that infrared rays are detected by the first sensor 55 and the second sensor 58 from the food packaging wrap film because the food packaging wrap film is interposed. Therefore, a temperature difference may occur between the temperature T detected by the object-to-be-cooked temperature detection means 65 and the actual temperature of the object-to-be-cooked S. Similarly, because the food packaging wrap film is interposed, the steam from the object-to-be-cooked S is suppressed from filling the container and being released from the container. Therefore, the temperature inside the cooking chamber 14 does not rise, and the temperature T detected by the inside-cabinet temperature detection means 72 IR and the actual temperature of the object-to-be-cooked S. QTMA temperature difference may occur between the temperature of the actual object to be cooked S. Therefore, in the present embodiment, after detecting boiling, the heating amount per unit time is decreased compared to before the detection of boiling, and the range heating is configured. Even without measuring the food material temperature from the detection signals from the object-to-be-cooked temperature detecting means 65 and the inside-of-cooker temperature detecting means 72, it suppresses the occurrence of overflow without overheating.

[0048] Specifically, a food packaging wrap film is placed on a container that has previously contained the object to be cooked S. With this container placed inside the cooking chamber 14, while holding the handle 4 by hand, the door 3 is closed. An automatic range cooking menu for heating the object to be cooked S is selected by the operation means 7, and any one of the items for finish adjustment in the cooking menu is selected. For example, after selecting any one of the button display sections where the temperature of the object to be cooked after heating is divided into five levels from "weak 2 (lukewarm)" to "strong 2 (hot)", an instruction to start cooking is given. When an instruction to start cooking is given, heating cooking starts and the process shifts to the boiling heating process, which is the first step. In the range heating until the boiling of the object to be cooked S is detected, as shown in the table of FIG. 17, the automatic range cooking control unit 88 controls the microwave generator 19 to be energized at an output of αW and a duty ratio of OFF 0 seconds / ON ε seconds, that is, controls the microwave generator 19 to output αW for the entire period and continuously energize it, so as to strongly heat the object to be cooked S and raise its temperature to the boiling temperature in a short time.

[0049] In the boiling heating process, during the range heating of the object to be heated S placed in the cooking chamber 14, the automatic range cooking control unit 88 captures the detection signal from the object to be cooked temperature detection means 65 at predetermined intervals, such as every 5 seconds, until steam is released from the object to be cooked S into the cooking chamber 14, and measures the temperature of the object to be cooked S from it. On the other hand, steam is generated from the object to be cooked S, the pressure in the container rises, a part of the food packaging wrap film peels off from the container, and steam is released from the peeled part into the cooking chamber 14. Therefore, the detection signal from the inside temperature detection means 72 is also captured at predetermined intervals, such as every 5 seconds, and the temperature of the food material, which is the temperature of the object to be cooked S, is measured from it. The microwave heating means 78 and the antenna driving means 80 are controlled so that the measured food material temperature is heated to an appropriate set temperature higher than the normal temperature and the moisture in the object to be cooked S boils. Also, the automatic range cooking control unit 88 measures the time from the start of cooking by the timing of the timer as the timing means of the control means 71.

[0050] For example, when the object to be cooked S is in contact with the food packaging wrap film and the object to be cooked temperature detection means 65 detects from the food packaging wrap film at the contact point, before the steam from the object to be cooked S is released into the cooking chamber 14, the detected temperature T of the object to be cooked S by the object to be cooked temperature detection means 65 IR reaches the temperature at which the moisture in the object to be cooked S boils. In this case, as shown in the graph of Fig. 15(A), in this embodiment, as the first boiling detection, during such range heating, when the automatic range cooking control unit 88 receives the detection signal that the detected temperature T of the object to be cooked S by the object to be cooked temperature detection means 65 IR is equal to or higher than the first threshold value T A that is, when the automatic range cooking control unit 88 determines that the condition (i) formula: The detected temperature T of the object to be cooked S IR ≧ the first threshold value T A is satisfied, the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled at this time. Also, as described in the table of Fig. 15, this first threshold value T AThe value is set for each cooking menu and is constant regardless of the temperature inside the oven immediately after the start of range heating. Here, in the present embodiment, for the liquid of the object to be cooked S, the stronger the toromi of the cooking menu, the smaller the value of the first threshold T A is set so as to suppress overheating of the object to be cooked S. Also, in order to prevent overheating of the object to be cooked S, the value of the first threshold T A is set to less than 100°C.

[0051] In the present embodiment, the automatic range cooking control unit 88 also employs a boiling detection different from the first boiling detection. Specifically, for example, when the object to be cooked S contains a large amount of moisture, a large amount of steam is generated from the object to be cooked S before boiling, so the pressure inside the container rises more, and the time when a part of the food packaging wrap film peels off becomes earlier, and more steam is released into the cooking chamber 14. And when this steam fills the cooking chamber 14, the accuracy of the object to be cooked temperature detection means 65 decreases. Therefore, as shown in FIGS. 15(A) to (D), the graph T IR of the infrared sensor has a decreased rise amount per unit time and a decreased rise rate due to diffuse reflection by the steam. Also, when the temperature of the object to be cooked S reaches around 70°C, steam starts to be generated from the object to be cooked S. When there is a large amount of this steam, as shown in FIG. 15(C), the change amount of the detection signal from the object to be cooked temperature detection means 65 within a predetermined period, that is, the slope of the graph T IR of the infrared sensor suddenly becomes gentle. Also, when steam is generated from the object to be cooked S and this steam is released into the cooking chamber 14 and the temperature is detected by the thermistor 15, the change amount of the detection signal from the temperature detection means 72 inside the oven within a predetermined period, that is, the slope of the graph T QTM of the thermistor suddenly rises. In the present embodiment, as shown in the graphs of FIGS. 15(B) to (D), the automatic range cooking control unit 88 uses, as a boiling detection different from the first boiling detection, the change amount of the temperature T IR and the change amount of the temperature T QTM to determine the boiling of the object to be cooked S.

[0052] During range heating, the automatic range cooking control unit 88 uses the detected temperature T, which is the detection signal from the object to be cooked temperature detection means 65IR the detected temperature T, which is a detection signal from the temperature detection means 72 in the oven QTM is captured at predetermined intervals, for example, every 5 seconds, and stored in the storage means 76 together with the time information at the time of capture. The stored detected temperature T IR and the detected temperature T QTM are compared with the detected temperature T, for example, 25 seconds ago, at a predetermined time ago IR and the detected temperature T QTM to calculate the amount of temperature rise and store it in the storage means 76. As shown in the graph of FIG. 15(B), in this embodiment, as the second boiling detection, during such range heating, the automatic range cooking control unit 88 determines that the detected temperature T QTM has risen by an amount equal to or greater than the second threshold value ΔT B , that is, the automatic range cooking control unit 88 satisfies the formula of condition (ii)(1): (the detected temperature T at a certain time QTM )-(the detected temperature T at a predetermined time before a certain time QTM ) ≧ the second threshold value T B When it is determined that the condition is satisfied, the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled at this time. Here, as described in the table of FIG. 16, the value of this second threshold value T A is set for each cooking menu and is constant regardless of the temperature in the oven immediately after the start of range heating. For example, in this case, the first threshold value ΔT B is set to I°C.

[0053] Also, as shown in the graph of FIG. 15(C), in this embodiment, as the third boiling detection, during such range heating, the automatic range cooking control unit 88 determines that the amount of rise in the detected temperature T IR is less than or equal to the value obtained by multiplying C (0 < C < 1) by the maximum amount of rise in the detected temperature T IR from the start of range heating to the capture time immediately before a certain time, which is the maximum amount of rise in the amount of rise in the detected temperature T QTM at a certain time, and the amount of rise in the detected temperature T B2Determined to be the above, that is, the automatic range cooking control unit 88 determines that the formula of condition (ii)(2): (The detected temperature T at a certain time IR ) - (The detected temperature T before a predetermined time at a certain time IR ) ≤ The second threshold value (maximum increase amount × C) is satisfied, and (The detected temperature T at a certain time QTM ) - (The detected temperature T before a predetermined time at a certain time QTM ) ≥ The fourth threshold value T B2 is satisfied, then, using the detected temperature T when taken in next at a certain time IR and the detected temperature T QTM , it is determined whether the formula of condition (ii)(2) is satisfied. Thereafter, the automatic range cooking control unit 88 repeatedly executes this, and using the detected temperature T when taken in IR and the detected temperature T QTM , when it is determined that the detection count C1 times, which is the number of consecutive captures including a certain time, continuously satisfies the formula of condition (ii)(2), the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled at this time. Here, as described in the table of FIG. 16, the value of C multiplied by the maximum increase amount, the value of the fourth threshold value T B2 , and the value of the detection count C1 are set for each cooking menu and also for each internal temperature immediately after the start of range heating. For example, when the internal temperature is 35 degrees or less (internal temperature ≤ 35°C), the value of C is P, the fourth threshold value T B2 is L°C, the value of the detection count C1 is V times, while when the internal temperature exceeds 35 degrees (internal temperature > 35°C), the value of C is Q, the fourth threshold value T B2 is W°C, and the value of the detection count C1 is W times, where 1 > P > Q > 0, 1 ≤ W < V, and K < L < M are set. Therefore, it is set so that it is easier to determine that the object to be cooked S has boiled as the internal temperature immediately after the start of cooking is higher, suppressing overheating of the object to be cooked S.

[0054] Also, as shown in the graph of FIG. 15(D), in this embodiment, as the fourth boiling detection, during such range heating, the automatic range cooking control unit 88 determines that the detected temperature T at a certain point in time IR is equal to or higher than the fifth threshold value T F , and also determines that the increase amount of the detected temperature T at that certain point in time IR is equal to or less than the value obtained by multiplying the maximum increase amount from the start of range heating to the capture time immediately before a certain point in time by E (0 < E < 1) as the sixth threshold value. That is, the automatic range cooking control unit 88 satisfies the formula of condition (ii)(3): (The detected temperature T at a certain point in time IR ) ≧ the fifth threshold value T F is determined to be satisfied, and (The detected temperature T at a certain point in time IR ) - (The detected temperature T at a certain time before a certain point in time IR ) ≦ the sixth threshold value (maximum increase amount × E) is determined to be satisfied. Then, when determining whether the formula of condition (ii)(3) is satisfied using the detected temperature T IR at the next capture time at a certain point in time. Thereafter, the automatic range cooking control unit 88 repeatedly executes this, and when it is determined that the detection times E1 times, which is the number of consecutive captures including a certain point in time, continuously satisfy the formula of condition (ii)(3) using the detected temperature T IR , the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled at this time. Here, as described in the table of FIG. 16, the fifth threshold value T F is set to a temperature lower than the first threshold value T A of condition (i) so that boiling can be detected at an earlier stage than condition (i). Also, the value of the detection times E1 is set to be larger than the value of the detection times C1 of condition (ii)(2), increasing the number of detection times compared to condition (ii)(2) which is the boiling detection using the detected temperature T IR and the detected temperature T QTM , and improving the accuracy of the boiling detection using only the detected temperature T IR . Also, as described in the table of FIG. 16, the value of E multiplied by the maximum increase amount, the fifth threshold value TF The value of and the value of the detection count E1 are set for each cooking menu. Also, the value of E multiplied by the maximum increase amount and the value of the detection count E1 are set for each internal temperature in the oven immediately after the start of range heating. On the other hand, the fifth threshold value T F is constant regardless of the internal temperature in the oven immediately after the start of range heating. For example, when the internal temperature is 35 degrees or less (oven internal temperature ≤ 35°C), the value of E is P, the fifth threshold value T F is J°C, and the value of the detection count E1 is set to X times. On the other hand, when the internal temperature exceeds 35 degrees (oven internal temperature > 35°C), the value of E is Q, and the fifth threshold value T F is J°C, and the value of the detection count E1 is set to Y times. Here, 1 > P > Q > 0, 1 ≤ W < V < Y < X, and J < I are set. Therefore, it is set so that it is easier to determine that the object to be cooked S has boiled as the internal temperature in the oven is higher immediately after the start of cooking, suppressing overheating of the object to be cooked S.

[0055] Also, in this embodiment, as the fifth boiling detection, during such range heating, the automatic range cooking control unit 88, by measuring the timer, does not satisfy the equations of the above-mentioned conditions (i) and (ii), and from the start of range heating to the set time t as the seventh threshold value D has elapsed, the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has been sufficiently heated and boiled at this time. Also, as described in the table of FIG. 16, this set time t D is set for each cooking menu and is constant regardless of the internal temperature in the oven immediately after the start of range heating, suppressing overheating of the object to be cooked S. For example, in this case, the set time t D is set to N minutes. Note that the value of the set time t D may be configured to be set to a constant value regardless of the cooking menu.

[0056] Thus, in this embodiment, "boiling" is not limited to the temperature of the object to be cooked S reaching the boiling temperature of the moisture contained in the object to be cooked S. Instead, it refers to a state in which the automatic range cooking control unit 88 determines that the object to be cooked S has boiled, that is, a predetermined state in which the heating cooker determines that the object to be cooked S is in a boiling state. Although the first to fifth boiling detections have been described in this embodiment, the boiling of the object to be cooked S may be determined by other boiling detections, and the boiling detection method of the present invention is not limited thereto.

[0057] When the automatic range cooking control unit 88 determines that the object to be cooked S has boiled, it shifts to the high-temperature maintenance process, and the time t of the high-temperature maintenance process, which is the sum of the time of the first step and the time of the second step of the high-temperature maintenance process set corresponding to the finishing adjustment item selected before the start of the range heating, and the time of the third step described later 2 is calculated and determined as the remaining time, which is the continuous time of the range heating after boiling. This time t of the high-temperature maintenance process 2 is set for each cooking menu, and the time t of the high-temperature maintenance process 2 is set to be constant regardless of the quantity of the object to be cooked, and is set so that the time t of the high-temperature maintenance process 2 becomes a predetermined value regardless of the time elapsed in the boiling heating process. Referring to FIG. 14 for explanation, in the graph of "curry for 1 person" in FIG. 14(A), the time t 1 of the boiling heating process is 4 minutes, the time of the first step of the high-temperature maintenance process is 6 minutes, and the time of the second step is 3 minutes (the third step is omitted in the drawing). And in the graph of "curry for 4 people" in FIG. 14(B), the time t 1When it is 10 minutes and for "one serving of curry", the time required to reach boiling is different, so the time of the boiling heating process is different. However, the time of the first step of the high-temperature maintenance process is 6 minutes and the time of the second step is 3 minutes, which is the same as that for "one serving of curry". By configuring in this way, a constant heating time can be ensured regardless of the quantity of the object to be cooked, and full-range heating can be carried out while suppressing spillage due to heating over time. On the other hand, as shown in the table of FIG. 17, the time of the first step and the time of the second step of the high-temperature maintenance process are set corresponding to the items of finish adjustment. For example, when "strong 2" is selected, the time t 21 in Ζ minutes, and the time t 22 in ζ minutes are set to the longest time respectively. As going to weaker items, the time t 21 of the first step and the time t 22 of the second step become shorter respectively. When "weak 2" is selected, the time t 21 in Σ minutes and the time t 22 in σ minutes are set to the shortest time respectively. Note that the set values are just examples, and the present invention is not limited thereto.

[0058] After determining the remaining time, the automatic range cooking control unit 88 controls the display control unit 86 to display this remaining time on the display means 6. The automatic range cooking control unit 88 controls the display control unit 86 such that the displayed remaining time decreases with the passage of time as measured by the timer and becomes 0 seconds at the end of the automatic range cooking. Therefore, after the determination of the remaining time, the user can confirm the remaining time until the end of the automatic range cooking by the display means 6.

[0059] As shown in the graph of FIG. 14 and the table of FIG. 17, when shifting to the high-temperature maintenance process, the automatic range cooking control unit 88 reduces the output P of the magnetron compared to the boiling heating process RReduce the output to βW, and shift to the first step of controlling the microwave heating means 78 so as to perform PWM control on the magnetron at a duty ratio of OFF μ seconds / ON ν seconds, and perform range heating while reducing the heating amount per unit time compared to the boiling heating step, so as to suppress the boiling state of the object to be cooked S. Therefore, even when the object to be cooked S contains a large amount of moisture, or when the object to be cooked S has a strong viscosity like curry or stew, it is possible to prevent the object to be cooked S from spilling out of the container. Also, since it is not necessary to control the microwave heating means 78 and the antenna driving means 80 according to the food temperature of the object to be cooked S, it is not necessary to measure the food temperature from the detection signals from the object to be cooked temperature detection means 65 and the inside of the cabinet temperature detection means 72. For example, even when range heating is performed with a food packaging wrap film covering the opening of the container containing the object to be cooked S, it is possible to suppress the occurrence of spillage without overheating. Note that the automatic range cooking control unit 88 preferably measures the food temperature from the detection signals from the object to be cooked temperature detection means 65 and the inside of the cabinet temperature detection means 72 even when shifting to the high-temperature maintenance step for detecting abnormalities such as overheating. For example, when the food temperature reaches a predetermined temperature equal to or higher than the threshold value used at the time of boiling detection, it is determined as an abnormality and the microwave heating means 78 is controlled to stop the range heating.

[0060] The automatic range cooking control unit 88, based on the timing of the timer, determines that the time t of the first step set corresponding to the finish adjustment item 21 has elapsed. For example, when "weak 2" is selected as the finish adjustment item, if it is determined that Σ minutes have elapsed, it shifts to the second step.

[0061] As shown in the table of FIG. 17, in the second step, the automatic range cooking control unit 88 makes the output P of the magnetron RWhile increasing the output to γW, the microwave heating means 78 is controlled so as to perform PWM control of the magnetron at a duty ratio of OFFψ seconds / ONω seconds similar to the first step, and the heating amount per unit time is increased compared to the first step, and in the high-temperature maintenance step, the cooking object S is heated by the range so as to boil again to suppress insufficient heating, while shortening the cooking time of the entire cooking menu. Also, the heating amount per unit time in the second step is less than the heating amount per unit time in the boiling heating step, and the time t 22 in the second step is the time t 21 in the first step. It is set to be a shorter time. For example, in "Weak 2", the time t 22 in the second step is σ minutes, which is shorter than Σ minutes of the time t 21 in the first step, suppressing the overheating of the cooking object S and spilling out of the container in the second step.

[0062] When the automatic range cooking control unit 88 determines that the time t 22 in the second step set corresponding to the finish adjustment item has elapsed, for example, when "Weak 2" is selected in the finish adjustment item and it is determined that σ minutes have elapsed, it shifts to the third step.

[0063] As shown in the table of FIG. 17, the automatic oven cooking control unit 89 controls the microwave heating means 78 so that the duty ratio in the third step is OFFε seconds / ON0 seconds, that is, the output of the magnetron is set to 0, suppressing the overheating of the cooking object S heated by the range and spilling out of the container by increasing the heating amount per unit time in the second step. Also, since the third step is a step to suppress the boiling state of the cooking object S, the time t 23 in the third step is the time t 22 in the second step. It is set to be even shorter. For example, in this embodiment, the time t 22 in the second step is the shortest "Weak 2", and the time t 22 is set to τ minutes, which is shorter than σ minutes. The time in the third step is set to τ minutes regardless of the finish adjustment item and is set to a constant value.

[0064] When the automatic range cooking control unit 88 determines that the time t of the third process has elapsed based on the timing of the timer and also determines that the remaining time displayed on the display means 6 has become 0, it controls the microwave heating means 78 and the antenna driving means 80 to stop the range heating. 23 When the automatic range cooking control unit 88 determines that the time t of the third process has elapsed based on the timing of the timer and also determines that the remaining time displayed on the display means 6 has become 0, it controls the microwave heating means 78 and the antenna driving means 80 to stop the range heating.

[0065] In addition, in the cooking menu of the automatic range by the automatic range cooking control unit 88, when heating and cooking is specified in the cooking menu with a food packaging wrap film applied, for example, in other cooking menus such as the Chinese cooking menu, the heating amount per unit time in the first process and the heating amount per unit time in the second process are set to be the same. When the cooking menu is selected and range heating is started, the automatic range cooking control unit 88 may be configured to control the microwave heating means 78 so that the heating amount per unit time in the first process and the heating amount per unit time in the second process are the same. In other words, for example, in other cooking menus such as the Chinese cooking menu, the second process may be omitted, and after the boiling heating process, the heating amount per unit time may be decreased compared to the boiling heating process, and the first process may be carried out for a predetermined time. In this case, for example, in a cooking menu of the object to be cooked S where there is a risk that the object to be cooked S may overflow from the container if the heating amount per unit time is increased in the second process because the thickness is too strong, or in a cooking menu where re-boiling in the second process is not necessary, by adopting this setting, range heating suitable for the object to be cooked S can be performed.

[0066] As described above, the oven range as the cooking appliance of the present embodiment includes a cooking chamber 14 that houses the object to be cooked S containing liquid, a microwave heating means 78 that performs range heating on the object to be cooked S, an automatic range cooking control unit 88 as a control means that controls the microwave heating means 78, and an automatic range cooking control unit 88 as boiling detection means for detecting the boiling of the object to be cooked S, an inside temperature detection means 72, and an object to be cooked temperature detection means 65. The automatic range cooking control unit 88, after detecting the boiling of the object to be cooked S by the inside temperature detection means 72 and the object to be cooked temperature detection means 65 during range heating, shifts to a first step of performing range heating while reducing the heating amount per unit time compared to before the detection of boiling, and after the end of the first step, controls the microwave heating means 78 so as to shift to a second step of performing range heating while increasing the heating amount per unit time compared to the first step.

[0067] By configuring in this way, it is possible to perform range heating so that the object to be cooked S boils again after suppressing the boiling state of the object to be cooked S, and while suppressing the object to be cooked S from being underheated, it is possible to suppress the object to be cooked S from being overheated and spilling out of the container. In particular, when cooking an object to be cooked such as curry or stew, the viscosity of the object to be cooked is strong, convection in the object to be cooked is difficult to occur during heating, and there is a problem that spilling is likely to occur when maintaining a high temperature after boiling. However, like the oven range of the present embodiment, first, after the boiling heating step, by shifting to the first step of reducing the heating amount per unit time, the occurrence of spilling is suppressed. On the other hand, based on the knowledge that simply keeping the heating amount reduced after the boiling heating step results in insufficient heating (simmering) of root vegetables such as carrots and potatoes contained in the object to be cooked such as curry and stew, by shifting to the second step of increasing the heating amount per unit time compared to the first step, the occurrence of underheating is suppressed. Thereby, the occurrence of spilling is suppressed and heating without excess or deficiency is realized.

[0068] Further, the oven range of the present embodiment is configured such that the heating amount per unit time in the second step is smaller than the heating amount per unit time before the detection of boiling. By suppressing the boiling state of the object to be cooked S, even when the object to be cooked S contains a large amount of moisture, or when the object to be cooked S has a strong viscosity like curry or stew, it is possible to prevent the object to be cooked S from spilling out of the container.

[0069] Further, the oven range of the present embodiment has a configuration in which the time t 22 in the second step is 21 shorter than the time t in the first step, and it is possible to prevent the object to be cooked S from overheating and spilling out of the container in the second step.

[0070] Further, the oven range of the present embodiment is configured such that the heating amount per unit time before the detection of boiling, in the first step, and in the second step is set by the output and / or the duty ratio. By reducing the output in the first step and the second step compared to before the detection of boiling and providing a time when the power is off, it is possible to prevent the object to be cooked S from overheating and spilling out of the container in the second step and the third step. Here, the "output" may be realized by PWM control of the high-frequency output of the microwave generator 19, and the "duty ratio" here may be realized by PWM control of the duty ratio of the on-off time for the selected "output".

[0071] Further, the automatic range cooking control unit 88 of the present embodiment controls the microwave heating means 78 to range-heat the object to be cooked S according to the selected cooking menu, and the heating amount per unit time and the time in the first step and the second step are set for each cooking menu, so that the object to be cooked S can be range-heated with a setting suitable for the cooking menu.

[0072] Further, in the oven range of the present embodiment, in at least one of the cooking menus such as the "curry" cooking menu, for example, the time t 21 in the first step and the time t 22It is configured to be set constantly regardless of the time until the boiling of the object to be cooked S and regardless of the quantity of the object to be cooked S, and it is possible to secure a constant heating time regardless of the time until the boiling of the object to be cooked S and the quantity, and it is possible to perform sufficient range heating while suppressing spillage because it heats over time.

[0073] Also, the automatic range cooking control unit 88 of the present embodiment is configured to control the microwave heating means 78 so as to shift to a third step of setting the heating amount per unit time of the magnetron of the microwave heating means 78 to 0 after the end of the second step until the end of the range heating and the heating end is notified. In this way, it is possible to suppress the boiling state of the object to be cooked S and prevent the object to be cooked S that has been range-heated by increasing the heating amount per unit time in the second step from being overheated and spilling out of the container.

[0074] Also, when the automatic range cooking control unit 88 of the present embodiment starts range heating, until the boiling of the object to be cooked S is detected by the automatic range cooking control unit 88, the in-cabinet temperature detection means 72, and the object-to-be-cooked temperature detection means 65, for example, with a first output such as an output of αW, a duty ratio of OFF 0 seconds / ON ε seconds, that is, the microwave heating means 78 is controlled to output continuously with an ON output for the entire period. When shifting to the first step, the microwave heating means 78 is controlled to perform PWM control with a second output less than the first output, for example, an output of βW, and a predetermined duty ratio of, for example, OFF ψ seconds / ON ω seconds. When shifting to the second step, the microwave heating means 78 is controlled to perform PWM control with a third output that is less than the first output and greater than the second output, for example, an output of γW, and a predetermined duty ratio of, for example, OFF μ seconds / ON ν seconds.

[0075] By configuring in this way, until the object to be cooked S boils, heating is continuously performed at a predetermined output such as, for example, output αW. In the first step, heating is continuously performed at a predetermined output such as, for example, output βW, which is a significantly lower output than the boiling heating step, or heating is performed by PWM control with a further predetermined duty ratio. In the second step, heating can be continuously performed at a predetermined output such as, for example, output γW, which is lower than the output of the boiling heating step but higher than the output of the first step, or heating can be performed by PWM control with a further predetermined duty ratio. Therefore, it is possible to suppress the boiling state of the object to be cooked S that has been boiled once in the first step, suppress the object to be cooked S from being underheated by performing range heating so that the object to be cooked S boils again in the second step, and suppress the object to be cooked S from overheating and spilling out of the container.

[0076] Also, in the oven range of the present embodiment, there are provided a cooking chamber 14 for accommodating the object to be cooked S containing liquid, microwave heating means 78 for performing range heating on the object to be cooked S, an automatic range cooking control unit 88 as control means for controlling the microwave heating means 78, and an automatic range cooking control unit 88, an internal temperature detection means 72, and an object to be cooked temperature detection means 65 as boiling detection means for detecting the boiling of the object to be cooked S. When a cooking menu such as, for example, the "curry" cooking menu is selected, the automatic range cooking control unit 88, according to the selected cooking menu, after detecting the boiling of the object to be cooked S by the internal temperature detection means 72 and the object to be cooked temperature detection means 65 in range heating, shifts to the first step of performing range heating while reducing the heating amount per unit time compared to before the detection of boiling. After the end of the first step, the microwave heating means 78 is controlled to shift to the second step of performing range heating while increasing the heating amount per unit time compared to the first step. When a cooking menu such as, for example, the "Chinese" cooking menu is selected, the configuration may at least include controlling the microwave heating means 78 so that the heating amount per unit time in the first step is the same as the heating amount per unit time in the second step, and range heating suitable for the object to be cooked S can be performed.

[0077] In addition, in the oven range of the present embodiment, cooking menus such as a "curry" cooking menu include menus where a plurality of finishing items such as "strong 2" to "weak 2" can be selected, that is, menus where a plurality of finishing conditions can be selected. The finishing items from "strong 2" to "weak 2" each have a time t 21 in the first step that is different, and each also has a time t 22 in the second step that is different, and are set so that the time t 21 in the first step and / or the time t 22 in the second step are different according to a plurality of finishing conditions. Therefore, the finishing state such as the temperature of the object to be cooked S after heating in the range by the cooking menu can be set to the user's preference.

[0078] Note that the present invention is not limited to the above embodiment, and various changes can be made without departing from the spirit of the present invention. For example, in the oven range of the present embodiment and the modified example, the object to be cooked S is range-heated with a food packaging wrap film covering the opening of the container that houses the object to be cooked S. However, for example, when the container is a covered tupperware, or when the container is covered with a silicon cover instead of the food packaging wrap film, the opening of the container that houses the object to be cooked S may be covered with a resin lid having holes for discharging steam, for example. Also, in the present embodiment, the first step and the second step are each carried out once in the high-temperature maintenance step, but for example, a configuration may be adopted in which the first step and the second step are repeatedly carried out a plurality of times, such as the first step → the second step → the first step → the second step → the third step.

[0079] In addition, in the oven range of the present embodiment and the modified example, although it has been described that the above-described control is performed by selecting an automatic menu such as a cooking menu for "curry", the present invention is not limited to this. For example, even when a manual menu is selected and the user designates the heating time and output, the above-described control may be applied to appropriately change the heating time and heating amount so as to prevent spillage. And in the oven range of the present embodiment and the modified example, as shown in the tables of FIGS. 16 and 17, for example, the output, duty ratio, process time, etc. in each process of the boiling heating process and the high-temperature maintenance process are described as being fixed to predetermined values, but these are just examples, and the output, duty ratio, process time, etc. in each process may be variable values having a predetermined width. In this case, depending on the time until boiling detection and the detection results of the internal temperature detection means 72 and the object-to-be-cooked temperature detection means 65 constituting the boiling detection means, the output, duty ratio, process time, etc. in each process may be selected from the above-described predetermined values or the variable values.

[0080] In addition, in the oven range of the present embodiment and the modified example, it has been described that when the automatic range cooking control unit 88 as the boiling detection means determines that the object-to-be-cooked S has boiled by the first to fifth boiling detections, it shifts to the high-temperature maintenance process. However, the present invention is not limited to this. The automatic range cooking control unit 88 is not limited to the detection of "boiling". For example, in low-temperature cooking such as warming water, it may function as a predetermined temperature detection means for detecting that a predetermined temperature lower than the boiling temperature, such as 60°C or 70°C, which is predetermined, is reached, that is, detecting that the "predetermined temperature" has been reached. In this case, the automatic range cooking control unit 88 as the predetermined temperature detection means may be configured to shift to the first process, the second process, and the third process, which are the high-temperature maintenance processes, when it determines that the object-to-be-cooked S has reached the "predetermined temperature".

[0081] It may also be configured to include an imaging unit such as a camera that images the interior of the cooking chamber 14. In this case, the automatic range cooking control unit 88 estimates the type of the object to be cooked S based on the information captured by the imaging unit, and determines whether the estimated type of the object to be cooked S is an object to be cooked that may spill over or other objects to be cooked. For example, when the object to be cooked S is estimated to be curry, if it is determined that it is an object to be cooked that may spill over, the above-described control is applied. It may be configured to apply the above-described control according to the type of the estimated object to be cooked S. In addition, the configurations and shapes of the respective parts of the present embodiment and the modified examples are not limited to those shown in the drawings, and can be changed as appropriate.

Explanation of Signs

[0082] 14 Cooking chamber 15 Thermistor (first temperature detection means) 55 First sensor (second temperature detection means) 58 Second sensor (second temperature detection means) 65 Object-to-be-cooked temperature detection means (boiling detection means) 72 Interior temperature detection means (boiling detection means) 78 Microwave heating means 88 Automatic range cooking control unit (control means, boiling detection means) S Object to be cooked t 21 Time of the first step t 22 Time of the second step

Claims

[Claim 1] A cooking chamber for accommodating food to be cooked; A microwave heating means for heating the food to be cooked; A control means for controlling the microwave heating means; A boiling detection means for detecting boiling of the food to be cooked; A first temperature detection means for detecting an internal temperature of the cooking chamber; and a second temperature detection means for detecting a temperature in the cooking chamber by receiving infrared rays. the boiling detection means detects the boiling based on temperatures detected by the first temperature detection means and the second temperature detection means; The control means After the boiling of the food to be cooked is detected by the boiling detection means during range heating, A first step of heating the food in a microwave oven by reducing the amount of heat per unit time compared to before the boiling was detected, A cooking device characterized in that the microwave heating means is controlled so as to transition to a second process, after the first process, in which the amount of heat per unit time is increased compared to the first process and the cooking device heats the food in a microwave oven.

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