Cooking appliance and control method for cooking appliance

Abstract

This invention provides a cooking device and a control method for the cooking device that can accurately determine the quantity of food being heated with a simple configuration. [Solution] The heating cooker according to the present disclosure comprises a cooking member (cooking plate 4) that supports an object to be heated (food 3), a heating chamber 2 that houses the cooking member, a heating unit (irradiation device 15, heater 16) for heating the object to be heated that is supported by the cooking member housed in the heating chamber 2, a detection unit 18 that detects the temperature of the portion of the cooking member housed in the heating chamber 2 that is not covered by the object to be heated, and a control unit 63. The control unit 63 determines the amount of temperature rise of the portion due to heating based on the detection result of the detection unit 18, determines the amount of the object to be heated based on the determined amount of temperature rise, and controls the operation of the heating unit according to the determined amount.

Description

Technical Field

[0001] The present disclosure relates to a heating cooker and a control method for a heating cooker.

Background Art

[0002] In the heating cooker described in Patent Document 1, a cooking tray (cooking member) is accommodated in a heating chamber, and heating cooking is performed according to the amount of an object to be heated placed on the cooking tray. The amount of the object to be heated is determined based on the temperature rise amount of the cooking tray and the object to be heated due to heating.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the case of the heating cooker described in Patent Document 1, it is necessary to detect the overall temperature of the cooking tray and the object to be heated. However, in general, configurations for detecting a wide range of temperatures (for example, swinging of an infrared sensor, and correction processing of detection results according to the distance from the infrared sensor to the detection point, etc.) are complicated. In addition, depending on the amount, state, or the like of the object to be heated, the temperature rise amount of the object to be heated due to heating may be too small, so there is a risk that the amount cannot be determined with high accuracy.

[0005] An object of the present disclosure is to provide a heating cooker and a control method for a heating cooker that can determine the amount of an object to be heated with high accuracy with a simple configuration.

Means for Solving the Problems

[0006] The heating appliance according to this disclosure comprises a cooking member for supporting an object to be heated, a heating chamber for housing the cooking member, a heating unit for heating the object to be heated supported by the cooking member housed in the heating chamber, a detection unit for detecting the temperature of the portion of the cooking member housed in the heating chamber that is not covered by the object to be heated, and a control unit, wherein the control unit determines the amount of temperature rise of the portion due to heating based on the detection result of the detection unit, determines the amount of the object to be heated based on the determined amount of temperature rise, and controls the operation of the heating unit according to the determined amount.

[0007] In this disclosure, the cooking component supports the object to be heated. The heating chamber houses the cooking component. The heating unit is for heating the object to be heated that is supported by the cooking component housed in the heating chamber. The detection unit detects the temperature of the portion of the cooking component that is not covered by the object being heated (hereinafter referred to as the "part of interest") when the cooking component is placed in the heating chamber. Since the area of ​​the part of interest is smaller than the entire cooking component and object being heated, the detection unit does not need to detect temperatures over a wide area. Therefore, the configuration of the detection unit can be simplified.

[0008] The control unit determines the amount of temperature rise in the area of ​​interest due to heating, based on the detection results from the detection unit. The larger the amount of food being heated supported by the cooking component, the smaller the temperature rise of the area of ​​interest. The control unit determines the amount of food being heated based on the calculated temperature rise and controls the operation of the heating unit according to the calculated amount. Generally, cooking components have a higher thermal conductivity than the object being heated. The area of ​​interest is not covered by the object being heated, so its temperature changes more rapidly than that of the portion of the cooking component covered by the object being heated, or the object being heated itself. As a result, the quantity of the heated material can be accurately determined with a simple configuration.

[0009] The heating appliance according to this disclosure is characterized in that the cooking component is a cooking plate on which the food to be heated is placed, and the portion is the edge of the cooking component.

[0010] In this disclosure, the cooking component is a cooking plate. The cooking plate has a bottom plate and side plates. The object to be heated is placed on the bottom plate. The cooking plate supports the object placed on the bottom plate. Even if the object to be heated shifts position, it will still come into contact with the side plates, thus preventing it from falling off the cooking plate. The key feature of the cooking plate is its rim. The rim is either a part where no food to be heated is placed, or a part where it is easy for the user to place the food to be heated on the base plate without covering the rim of the cooking plate with the food. Therefore, there is no risk of the key feature being covered by the food to be heated.

[0011] The heating appliance according to this disclosure comprises an operating unit that is operated at the start of heating, the heating unit includes a heater that emits infrared rays from above toward the internal space of the heating chamber, the detection unit detects the temperature of the portion from above, the control unit operates the heater when the operating unit is operated, and after the heater is operated, acquires a plurality of the detection results at predetermined intervals, and determines the amount of temperature rise of the portion due to heating based on the plurality of acquired detection results.

[0012] In this disclosure, the heating section includes a heater. The heater emits infrared radiation from above toward the internal space of the heating chamber. The infrared radiation is incident on the cooking component and the object to be heated from above. The control unit is operated at the start of cooking. The control unit activates the heater when the control unit is operated. Therefore, the heater emits infrared rays at the start of cooking. After the heater is activated, the control unit acquires multiple detection results from the detection unit at predetermined intervals and determines the amount of temperature rise of the area of ​​interest due to heating based on the acquired multiple detection results.

[0013] The heat emitted by molecules in the target area of ​​the cooking component upon receiving infrared radiation causes the temperature of that area to rise. Since infrared radiation is emitted from above, the temperature of the target area, for example, the top surface, rises particularly rapidly. The detection unit detects the temperature of the target area from above. Therefore, it can detect the temperature of the area of ​​the target area that rises particularly rapidly. Consequently, even when acquiring multiple detection results in a short span, the required amount of temperature rise is sufficiently large.

[0014] The heating appliance according to this disclosure includes an irradiation device that irradiates microwaves from below toward the internal space of the heating chamber, and the control unit determines the timing for stopping the heater, as well as the first heating time and the second heating time, based on the determined amount, stops the heater at the timing, operates the irradiation device for the first heating time after stopping the heater, and then stops it, and operates the heater for the second heating time after stopping the irradiation device, and then stops it.

[0015] In this disclosure, the heating unit includes an irradiation device. The irradiation device irradiates microwaves from below into the internal space of the heating chamber. After acquiring multiple detection results from the detection unit at predetermined intervals, the control unit determines the temperature rise of the area of ​​interest due to heating based on the acquired multiple detection results, and then determines the quantity of the object to be heated based on the determined temperature rise. Furthermore, the control unit determines the timing for stopping the heater, as well as the first heating time and the second heating time, respectively, based on the determined quantity. The control unit, having determined the timing to stop the heater, stops the heater at the determined time. As a result, the amount of material to be heated is determined while the first infrared heating using the heater is being performed, and the first infrared heating continues for a time corresponding to the amount of material to be heated.

[0016] The control unit, having determined the first heating time, activates the irradiation device after the heater has stopped, and stops it after the first heating time has elapsed from the start of operation. The control unit, having determined the second heating time, activates the heater after the irradiation device has stopped, and stops it after the second heating time has elapsed from the start of operation (second heating using infrared rays with the heater). Since heating by microwaves using the irradiation device and heating by infrared rays using the heater are performed for a time corresponding to the amount of material being heated, the material being heated can be sufficiently heated.

[0017] The heating cooker according to this disclosure is characterized in that it is fixed to the heating chamber, with supports protruding from both the left and right inner walls of the heating chamber, and supporting the cooking member in a state where it is separated upward from the inner bottom surface of the heating chamber, the cooking member being supported by the supports with both left and right sides of the cooking member resting on the left and right supports, and the detection unit is an infrared sensor that detects the temperature of the cooking member when it is supported by the supports, and detects the temperature of an object placed on the central part of the inner bottom surface when it is not supported by the supports.

[0018] In this disclosure, support structures are provided protruding from both the left and right inner walls of the heating chamber. The cooking component is a cooking plate, and the left and right sides of the cooking plate are supported by the support structures by being placed on the left and right support structures. The cooking plate supported by the support structures is separated upward from the inner bottom surface of the heating chamber. The detection unit is an infrared sensor and is fixed to the heating chamber. If the cooking dish is supported by a support, the detection unit detects the temperature of the portion of the cooking dish that is of interest.

[0019] If the cooking plate is not supported by a support, the detection unit detects the temperature of an object placed in the central part of the inner bottom surface of the heating chamber (for example, an object to be heated on a heat-resistant plate placed in the central part of the inner bottom surface of the heating chamber). That is, the detection unit is fixed to the heating chamber such that infrared rays from the target portion are incident when the cooking plate is supported by the support, and infrared rays from an object placed at the central portion of the inner bottom surface of the heating chamber are incident when the cooking plate is not supported by the support.

[0020] The temperature detection point by the detection unit differs between when the cooking plate is supported by the support and when the cooking plate is not supported by the support. However, since the detection unit fixed to the heating chamber receives infrared rays from different detection points without performing swinging, movement, or the like, the configuration of the heating cooker is simple.

[0021] The heating cooker according to the present disclosure is characterized in that an edge portion of the inner bottom surface of the cooking member has a concave shape, and the portion is an inner surface of the concave edge portion.

[0022] In the present disclosure, the edge portion of the inner bottom surface of the cooking plate has a concave shape. The target portion is the inner surface of the concave edge portion. The concave edge portion functions, for example, as a portion into which liquid that has flowed out from the heated object placed on the cooking plate during heating cooking of the heated object flows. It is easy to place the heated object on the inner bottom surface of the cooking plate such that the concave edge portion is not covered by the heated object.

[0023] In the heating cooker according to the present disclosure, when determining the amount of the heated object based on the determined temperature rise amount, the control unit determines whether the amount of the heated object is a first amount, a second amount greater than the first amount, or a third amount greater than the second amount, determines a heating time based on the determined amount, performs heating using the heating unit for the determined heating time, and the heating time T1 when the determined amount is the first amount, the heating time T2 when the determined amount is the second amount, and the heating time T3 when the determined amount is the third amount satisfy 0<T1<T2<T3.

[0024] In the present disclosure, the amount of the object to be heated is determined to be a first amount, a second amount, or a third amount. The first amount, the second amount, and the third amount satisfy the relationship of first amount < second amount < third amount. That is, the amount of the object to be heated is classified into three levels: small amount, medium amount, and large amount.

[0025] The control unit determines which of the first amount to the third amount the amount of the object to be heated is based on the determined temperature rise amount, determines the heating time based on the determined amount, and performs heating using the heating unit for the determined heating time. The heating times T1, T2, and T3 when the determined amounts are the first amount, the second amount, and the third amount satisfy 0 < T1 < T2 < T3. Since the heating using the heating unit is performed for a longer time as the amount is larger, the object to be heated can be sufficiently heated. The three levels of heating times of different lengths corresponding to the amount may be experimentally determined and set, for example, by the manufacturer of the heating cooker or a user.

[0026] The heating cooker according to the present disclosure is characterized in that the control unit issues an alarm when the determined temperature rise amount exceeds a predetermined upper threshold.

[0027] In the present disclosure, when the determined temperature rise amount exceeds a predetermined upper threshold, the control unit issues an alarm. The smaller the amount of the object to be heated supported by the cooking member, the larger the temperature rise amount of the target portion. Therefore, when the determined temperature rise amount exceeds the predetermined upper threshold, there is a possibility that the cooking member does not support the object to be heated. Accordingly, the control unit issuing an alarm can notify the user that there is a risk of so-called dry heating, empty baking, or the like.

[0028] The control method for a cooking appliance according to this disclosure comprises a heating chamber for housing a cooking member that supports an object to be heated, and a heating unit for heating the object to be heated that is supported by the cooking member housed in the heating chamber. The method is characterized in that, when the cooking member is housed in the heating chamber, the amount of temperature rise due to heating is determined based on the temperature of the portion of the cooking member not covered by the object to be heated, the amount of the object to be heated is determined based on the determined amount of temperature rise, and the operation of the heating unit is controlled according to the determined amount.

[0029] In this disclosure, the amount of temperature rise of a target part of a cooking component due to heating is determined based on its temperature, and the amount of food being heated is determined based on the determined temperature rise. The range in which the temperature needs to be detected is narrow, and the target part of the cooking component undergoes a large temperature change in a short time. Therefore, the amount of food being heated can be determined accurately with a simple configuration. [Effects of the Invention]

[0030] According to the heating appliance and control method of the heating appliance described herein, the quantity of food to be heated can be determined accurately with a simple configuration. [Brief explanation of the drawing]

[0031] [Figure 1] This is a perspective view of a heating appliance according to an embodiment. [Figure 2] This is a schematic side cross-sectional view of a cooking appliance. [Figure 3] This is a schematic front cross-sectional view of a cooking appliance. [Figure 4] This is a magnified view of the area enclosed by line IV in Figure 3. [Figure 5] This is a perspective view of a serving dish. [Figure 6] This is a front cross-section of the cooking plate. [Figure 7] This is a block diagram showing the configuration of the control system for a cooking appliance. [Figure 8] This flowchart shows the steps involved in the cooking process performed by a cooking appliance. [Figure 9]This flowchart shows the steps involved in the cooking process performed by a cooking appliance. [Figure 10] This is a schematic diagram showing an example of a quantity table. [Figure 11] This is a schematic diagram showing an example of a timetable. [Modes for carrying out the invention]

[0032] Embodiments of this disclosure will be described below with reference to the drawings. In the following description, the arrows in the drawings will indicate the top / bottom, front / back, and left / right directions. For illustrative purposes, the dimensional ratios in the drawings may differ from the actual ratios, and parts may be exaggerated or omitted.

[0033] Figure 1 is a perspective view of a cooking appliance according to an embodiment. In the figure, 1 is a cooking appliance, and cooking appliance 1 is configured as, for example, a microwave oven. Cooking appliance 1 includes an outer casing 11 and a door 12. Figure 2 is a schematic side cross-sectional view of the cooking appliance 1. As shown in Figures 1 and 2, the outer box 11 is rectangular in shape and has an open front. The door 12 opens and closes the front opening of the outer box 11. As shown in Figure 1, a handle 121 and an operating section 122 are provided on the outer surface of the door 12. The operating section 122 includes buttons or dials. The operating section 122 may be a physically constructed object or it may be reproduced on a touch panel provided on the outer surface of the door 12.

[0034] As shown in Figure 2, the cooking appliance 1 includes an inner box 13 and a partition wall 14. The inner box 13 is housed in the outer box 11. The inner box 13 is rectangular in shape and has an open front. When the door 12 opens and closes the front opening of the outer box 11, the front opening of the inner box 13 is also opened and closed. The outer casing 11, door 12, and inner casing 13 are heat-resistant and microwave-reflective. For example, the outer casing 11 and inner casing 13 are made of metal.

[0035] Figure 3 is a schematic front cross-sectional view of the cooking appliance 1. As shown in Figures 2 and 3, a recess is provided in the center of the inner bottom surface of the inner box 13, and the opening of this recess is liquid-tightly closed by a partition wall 14 positioned along the bottom plate of the inner box 13. The partition wall 14 has heat resistance and microwave permeability and is made of, for example, ceramic.

[0036] The area of ​​the inner box 13 above the partition wall 14 is used as the heating chamber 2. The inner top surface of the inner box 13 and the top surface of the partition wall 14 function as the inner top surface and inner bottom surface of the heating chamber 2. The portions of the left and right inner walls of the inner box 13 above the partition wall 14 function as the left and right inner walls of the heating chamber 2. The portion of the inner surface of the door 12 between the inner top surface and inner bottom surface of the heating chamber 2 functions as the front inner wall surface of the heating chamber 2. The rear inner wall surface of the inner box 13 functions as the rear inner wall surface of the heating chamber 2. The door 12 comprises, for example, a metal plate (perforated metal) with numerous through-holes and transparent heat-resistant glass covering this metal plate. When the door 12 is closed, the heating chamber 2 can be seen through the door 12.

[0037] The area below the partition wall 14 of the inner box 13 (the recess in the center of the inner bottom surface of the inner box 13) is used as the antenna room 10. The cooking appliance 1 is equipped with an irradiation device 15 (heating section). The irradiation device 15 is equipped with a rotating antenna 151, a motor 152, and a magnetron 153. The rotating antenna 151 is disc-shaped and housed in the antenna chamber 10 with both sides facing up and down. The motor 152 is housed in the outer casing 11, for example, located on the underside of the outer bottom surface of the inner casing 13. The output shaft of the motor 152 passes through the bottom plate of the antenna chamber 10 and is connected to the center of the rotating antenna 151. The rotating antenna 151 rotates circumferentially, driven by the motor 152.

[0038] The magnetron 153 is housed in a space enclosed, for example, by the inner surface of the outer casing 11 and the outer surface of the inner casing 13. The magnetron 153 generates microwaves. The microwaves generated by the magnetron 153 are guided to the antenna chamber 10 by a waveguide member (not shown) (see the dashed arrow in Figure 2). The microwaves guided into the antenna chamber 10 are scattered by the rotating antenna 151. The scattered microwaves pass through the partition wall 14 and are irradiated from below into the internal space of the heating chamber 2. When the irradiation device 15 is used, microwaves are incident on the food 3 (object to be heated), allowing for heating at a relatively low temperature (below 100°C).

[0039] The cooking appliance 1 is equipped with a heater 16 (heating section). The heater 16 emits infrared rays and is, for example, a graphite heater. The heater 16 is mounted on the inner top surface of the heating chamber 2 and emits infrared rays from above toward the internal space of the heating chamber 2 (see the dashed arrow in Figure 3). When the heater 16 is used, the infrared rays incident on the food 3 allow for heating to a relatively high temperature (e.g., 250°C).

[0040] The microwave heating using the irradiation device 15 and the infrared heating using the heater 16 are mutually exclusive. Therefore, there is no risk of the microwaves adversely affecting the heater 16 while it is operating, nor is there any risk of the high heat emitted by the heater 16 adversely affecting the irradiation device 15 while it is operating. In other words, there is no risk of the two types of heating adversely affecting each other. Furthermore, if there are no adverse effects between the two heating methods, or if they can be ignored, microwave heating and infrared heating may be performed simultaneously.

[0041] The heating appliance 1 is equipped with multiple support bodies 17. In the case of the heating appliance 1 of this embodiment, as shown in Figure 3, a pair of left and right support members 17 are provided on both the left and right inner walls of the heating chamber 2. The upper left and right pair of support members 17 are provided on the left and right inner walls of the heating chamber 2. The height of the left and right support members 17 from the inner bottom surface of the heating chamber 2 is equal. Each support member 17 is located in the vertical center of the heating chamber 2. The support members 17 have a convex ridge shape, and their longitudinal direction is oriented front to back.

[0042] Figure 4 is an enlarged view of the area enclosed by line IV in Figure 3. The left support 17 is formed by curving a portion of the left wall of the inner box 13 so that it protrudes to the right. Similarly, the right support 17 is formed by curving a portion of the right wall of the inner box 13 so that it protrudes to the left. In this embodiment, the support 17 is part of the inner box 13, but it is not limited to this, and a support 17 separate from the inner box 13 may be fixed to the inner box 13 (for example, by welding).

[0043] The heating chamber 2 houses the cooking components. The cooking components are at least heat-resistant. The cooking components support the food 3. In the following example, a cooking dish 4 is used as a cooking component. Cooking plate 4 is heat-resistant and microwave-impermeable. Cooking plate 4 generates heat when exposed to microwaves. Food 3 is placed on the cooking plate 4. The heat emitted by the cooking plate 4 when it receives microwaves cooks the food 3 placed on the cooking plate 4.

[0044] Figure 5 is a perspective view of the cooking plate 4. Figure 6 is a front cross-sectional view of the cooking plate 4. As shown in Figures 5 and 6, the cooking plate 4 is a rectangular plate comprising a base plate 41, side plates 42, and a flange 43 integrally. The base plate 41 is rectangular in shape, elongated from left to right. The side plates 42 rise from the periphery of the base plate 41. The flange 43 extends outward from the upper end of the side plates 42. The base plate 41, side plates 42, and flange 43 are microwave reflectors and are made of, for example, metal. The thickness of the cooking plate 4 is, for example, 0.3 mm to 1 mm.

[0045] The edge of the inner bottom surface of the cooking plate 4 (i.e., the upper surface of the bottom plate 41) is concave all around. Hereinafter, the concave portion of the peripheral edge of the inner bottom surface of the cooking plate 4 will be referred to as the storage groove 44. Food item 3 is placed in the central part of the inner bottom surface of the cooking dish 4 (the area surrounded by the storage groove 44). Hereafter, the area surrounded by the storage groove 44 on the inner bottom surface of the cooking dish 4 will be referred to as the placement surface 4a. The mounting surface 4a is gently inclined downward from its geometric center toward the storage groove 44.

[0046] Multiple guide grooves 45 are provided on the mounting surface 4a. The multiple guide grooves 45 are arranged parallel to each other, with the longest guide groove 45 located on the diagonal of the mounting surface 4a. Both ends of the guide groove 45 in the longitudinal direction communicate with the storage groove 44. The guide groove 45 is inclined upward from both ends in the longitudinal direction toward the center in the longitudinal direction. The width of the guide groove 45 is wider towards both ends. Furthermore, the configuration in which the multiple guide grooves 45 are arranged is not limited to being parallel to each other; for example, they may be arranged radially.

[0047] If liquid (e.g., excess oil) leaks from the food 3 placed on the surface 4a, the leaked liquid is guided to the surface 4a or the guide groove 45 and collected in the storage groove 44. The inclination of the surface 4a and the guide groove 45 prevents the liquid accumulated in the storage groove 44 from leaking back towards the food 3. The storage groove 44 has a groove body 441 and four recesses 442. The groove body 441 forms a rectangular ring along the four sides of the bottom plate 41. The four recesses 442 are located in the center of each of the four sides of the groove body 441. The presence of the four recesses 442 changes the shape of the storage groove 44 from a simple rectangular ring to a complex rectangular ring with circumferential irregularities, thereby improving the aesthetic design of the cooking plate 4.

[0048] The cooking plate 4 is equipped with a heating element 40 (see Figure 6). The heating element 40 absorbs microwaves and generates heat when exposed to them. The heating element 40 is integrally disposed at least on the outer surface of the bottom plate 41. The heat generated by the heating element 40 is transferred at least to the bottom plate 41 of the cooking plate 4, and further to the food 3 placed on the surface 4a. Therefore, the food 3 is heated and cooked. When both the irradiation device 15 and the cooking plate 4 are used, the heating element 40 generates heat that allows for heating to a relatively high temperature (for example, 250°C).

[0049] In this embodiment, the heating element 40 is a rectangular plate made of ferrite and is attached to the outer surface of the bottom plate 41. However, the configuration for realizing the heating function of the cooking plate 4 is not limited to the configuration in which the heating element 40 is attached to the outer surface of the bottom plate 41. For example, the outer surface of the bottom plate 41 may be coated with a paint containing ferrite. Furthermore, the heating element 40 may not only be integrally disposed on the outer surface of the bottom plate 41, but may also be integrally disposed on the outer surface of, for example, the side plate 42.

[0050] Hereinafter, the portion of the flange 43 that follows the left edge of the opening of the cooking plate 4 will be referred to as the left attachment piece 431. Similarly, the portion of the flange 43 that follows the right edge of the opening of the cooking plate 4 will be referred to as the right attachment piece 431. Each attachment piece 431 is strip-shaped, with its longitudinal direction facing front to back and its width direction facing left to right. Figure 4 is also a front cross-sectional view showing the vicinity of the left attachment piece 431 of the cooking plate 4. The left attachment piece 431 protrudes to the left from the left edge of the opening of the cooking plate 4. The left edge of the left attachment piece 431 is bent downwards. The right attachment piece 431 protrudes to the right from the right edge of the opening of the cooking plate 4. The right edge of the right attachment piece 431 is bent downwards.

[0051] As shown in Figures 3 to 6, two handles 5 are attached to both the left and right sides of the cooking plate 4. The handle 5 has lower thermal conductivity than the cooking plate 4 and possesses heat resistance, electrical insulation, and microwave permeability. The handle 5 is made of, for example, synthetic resin, preferably engineering plastic.

[0052] The left handle 5 covers the lower surface and left edge of the left attachment piece 431, as well as the left outer surface of the cooking plate 4. Hereinafter, the portion of the left handle 5 that covers the left edge of the left attachment piece 431 will be referred to as the mounting portion 51. Similarly, the right-side handle 5 covers the lower surface and right edge of the right-side attachment piece 431, as well as the right outer surface of the cooking plate 4. Hereafter, the portion of the right-side handle 5 that covers the right edge of the right-side attachment piece 431 will also be referred to as the mounting portion 51.

[0053] The mounting portion 51 of the left handle 5 is located on the upper edge of the left side surface of the left handle 5. The left side surface of the left handle 5 is concave along its entire length. For the right-hand handle 5, the mounting portion 51 is located on the upper edge of the right side of the handle 5. The right side of the right-hand handle 5 is concave along its entire length.

[0054] The handle 5 is attached to the piece to be attached 431. The configuration for attaching the handle 5 to the piece to be attached 431 is not limited. Since no food 3 is placed on the piece to be attached 431, the piece to be attached 431 only needs to have a shape and dimensions suitable for attaching the handle 5, regardless of heating of the food 3. For example, multiple through holes 432 are provided on the upper surface of the piece to be attached 431 so as to be arranged front to back (see Figure 5), and the handle 5 is screwed to the piece to be attached 431 using male screws (not shown) that pass through each through hole 432. Since the handle 5 has a lower thermal conductivity than the cooking plate 4, the user can prevent high heat from the cooking plate 4 from being transferred to the user's hand by holding the handle 5. Therefore, the convenience of carrying the cooking plate 4 can be improved.

[0055] The handle 5 is integrally equipped with legs 52. The legs 52 are tongue-shaped pieces that protrude downward from the lowest surface of the handle 5. There are multiple legs 52 (for example, two), and the multiple legs 52 are arranged in a front-to-back configuration. The lower end of the legs 52 is located below the lower end of the cooking plate 4. The height of the support 17 from the inner bottom surface of the heating chamber 2 is greater than the height from the lower end of the leg portion 52 to the lower end of the mounting portion 51. For example, when a user places the cooking plate 4 on a table, the front, back, left, and right legs 52 come into contact with the top surface of the table, so the cooking plate 4 is separated from the table. Therefore, it is possible to suppress the transfer of high heat from the cooking plate 4 to the table.

[0056] As shown in Figure 4, the handle 5 is composed of a first member 5a, which is screwed to, for example, the piece to be attached 431, and a second member 5b that engages with the first member 5a. The handle 5 is hollow and has a through hole 53 on its underside. Therefore, the handle 5 is lightweight. Since the through hole 53 is located on the underside of the handle 5, it functions as a drainage hole for liquids (e.g., water) that have entered the internal space of the handle 5. Consequently, when the cooking plate 4 is washed after use, both the cooking plate 4 and the handle 5 dry easily. Also, since the through hole 53 is located on the underside of the handle 5, it is not conspicuous and does not spoil the aesthetics. There is one or more through holes 53 in the handle 5, and the multiple through holes 53 can be arranged, for example, front to back.

[0057] When cooking food 3, the user grasps the handle 121 to open the door 12 and places the cooking plate 4 on which the food 3 is placed into the heating chamber 2. At this time, the user places the mounting parts 51 of the left and right handles 5 on the left and right support bodies 17 from above (see Figure 3). As a result, both the left and right sides of the cooking plate 4 are placed on the left and right support bodies 17 via the mounting parts 51 of the left and right handles 5. With the cooking plate 4 placed, the left and right support bodies 17 support the cooking plate 4 so that the bottom plate 41 is aligned with the inner bottom surface of the heating chamber 2. Since the left side surface of the left handle 5 is concave, the support body 17 protruding to the right does not interfere with the handle 5. Similarly, since the right side surface of the right handle 5 is concave, the support body 17 protruding to the left does not interfere with the handle 5. When the cooking plate 4 is placed in the heating chamber 2, the distance between the inner wall surface of the heating chamber 2 and the flange 43 is 1.5 mm or more and 9 mm or less.

[0058] After placing the cooking plate 4 into the heating chamber 2, the user closes the door 12 and operates the control unit 122. In response to the operation of the control unit 122, the cooking appliance 1 activates the irradiation device 15 and the heater 16 at least once each, mutually exclusive of each other. As a result, the food 3 placed on the cooking plate 4 is heated by microwaves and infrared rays at least once each, mutually exclusive of each other, thus cooking the food 3.

[0059] When the cooking plate 4 is placed on the support 17, the cooking plate 4 is supported at an upper distance from the inner bottom surface of the heating chamber 2. Therefore, compared to when the cooking plate 4 is placed on the inner bottom surface of the heating chamber 2, microwaves incident on the internal space of the heating chamber 2 are more easily scattered, and microwaves are more easily incident on the heating element 40 as a whole. Consequently, uneven heating of the heating element 40, and thus uneven heating of the food 3, can be suppressed. Also, compared to when the cooking plate 4 is placed on the inner bottom surface of the heating chamber 2, the food 3 is closer to the heater 16, so infrared rays are more easily incident on the surface of the food 3. Consequently, the surface of the food 3 can be sufficiently heated.

[0060] In the case of microwave heating, the heating element 40 absorbs the microwaves and generates heat. The heat emitted by the heating element 40 is transferred at least to the bottom plate 41 of the cooking plate 4, and further to the food 3 (especially the underside of the food 3) placed on the surface 4a. Therefore, the food 3 is heated and cooked from below. In the case of heating by infrared radiation, the infrared radiation enters the surface of food 3 (especially the top surface of food 3). Therefore, food 3 is heated and cooked from above.

[0061] By using both microwaves and infrared rays, it is possible to achieve both top-side and bottom-side heating simultaneously. Therefore, the overall temperature of the food can be effectively raised. The cooking plate 4 is particularly suitable for cooking food 3 by heating it to remove moisture from both the top and bottom surfaces and to create a browned surface.

[0062] As mentioned above, the separation distance between the inner wall surface of the heating chamber 2 and the flange 43 is 1.5 mm or more. If, for example, the separation distance between the left inner wall surface of the heating chamber 2 and the left attached piece 431 is less than 1.5 mm, the cooking plate 4 is too close to the left inner wall surface of the heating chamber 2, and there is a risk of sparks occurring between the left inner wall surface of the heating chamber 2 and the cooking plate 4. Furthermore, an electrically insulating handle 5 is interposed between the cooking plate 4 and the support 17, both of which are conductive materials. As a result of the above, there is no risk of sparks occurring between the cooking plate 4 and the support 17 during microwave irradiation.

[0063] As mentioned above, the separation distance between the inner wall surface of the heating chamber 2 and the flange 43 is 9 mm or less. For example, if the separation distance between the left inner wall surface of the heating chamber 2 and the left attachment piece 431 exceeds 9 mm, the cooking plate 4 is too far from the left inner wall surface of the heating chamber 2, which may result in a large dead space on the left side of the cooking plate 4. In other words, the cooking plate 4 in this embodiment is large enough that sparks do not occur, so a large amount of food 3 can be placed on the cooking plate 4. Below, we will illustrate a case in which up to four slices of food 3, which is sliced ​​bread, can be placed on the cooking plate 4.

[0064] After cooking, the user grasps the handle 121 to open the door 12 and removes the cooking plate 4 from the heating chamber 2. At this time, the user can easily remove the cooking plate 4 from the left and right support supports 17 by lifting it. Based on the above, it is easy to insert and remove the cooking plate 4 from the heating chamber 2.

[0065] Figure 7 is a block diagram showing the configuration of the control system for the heating appliance 1. If the cooking dish 4 is not placed in the heating chamber 2, the heat-resistant dish 7 may be placed in the heating chamber 2. For illustrative purposes, Figure 7 shows a state in which both the cooking dish 4 and the heat-resistant dish 7 are placed in the heating chamber 2. The heat-resistant dish 7 is a cooking dish or a dish-shaped heat-resistant tableware, etc., that is different from the cooking dish 4, and is transparent to microwaves. The heat-resistant dish 7 is made of, for example, ceramic. Food items 30 are placed on the heat-resistant dish 7. The heat-resistant dish 7 with the food items 30 is placed in the center of the inner bottom surface of the heating chamber 2.

[0066] As shown in Figures 3 and 7, the heating appliance 1 is equipped with a detection unit 18. The detection unit 18 is an infrared sensor. The detection unit 18 receives infrared light and detects the temperature of the received infrared light. In this embodiment, the detection unit 18 is fixed in the heating chamber 2 so that the light receiving part faces the internal space of the heating chamber 2 (i.e., it does not swivel or move), so the range in which the detection unit 18 can detect temperature is limited. The detection result of the detection unit 18 is provided to the control unit 63, which will be described later (see Figure 7). The position of the detection unit 18 is above the position of the support body 17.

[0067] When the cooking plate 4 is not placed on the support 17, and the heat-resistant dish 7 is placed in the center of the inner bottom surface of the heating chamber 2, the food item 30 (object) placed on the heat-resistant dish 7 is located within the range in which the detection unit 18 can detect the temperature. Therefore, infrared radiation emitted from the food item 30 placed on the heat-resistant dish 7 enters the detection unit 18. Consequently, the detection result of the detection unit 18 indicates the temperature of the food item 30. The temperature of the food item 30 is used during the cooking process. For example, when the temperature of the food item 30 exceeds a predetermined temperature, the cooking process of the food item 30 is completed.

[0068] When the cooking plate 4 is placed on the support 17, the portion of the cooking plate 4 not covered by the food 3 (the portion of interest) is located within the range in which the detection unit 18 can detect the temperature. Therefore, infrared radiation emitted from the portion of interest of the cooking plate 4 enters the detection unit 18. Consequently, the detection result of the detection unit 18 indicates the temperature of the portion of interest. The notable part of the cooking plate 4 is its edge, which in this embodiment is the storage groove 44. More specifically, the notable part of the cooking plate 4 is the inner surface of the right-side recess 442.

[0069] The detection unit 18 is fixed in a position that allows it to detect the temperature of an object (in this case, food product 30) placed in the central part of the inner bottom surface of the heating chamber 2 and the temperature of a specific part of the cooking plate 4 from above. In this embodiment, the detection unit 18 is fixed on the right inner wall surface of the heating chamber 2 above the support 17, in a position that does not interfere with the cooking plate 4 placed on the support 17. If the area of ​​interest on the cooking plate 4 is the inner surface of the left recess 442, the detection unit 18 may be fixed to the left inner wall surface of the heating chamber 2. The area of ​​interest may also be the inner surface of the groove body 441.

[0070] The user places the food 3 on the placement surface 4a of the cooking plate 4. That is, the placement surface 4a is the part that is covered by the food 3. On the other hand, the storage groove 44 is the part that is not covered by the food 3. In particular, when heating is performed using the irradiation device 15, the food 3 is not placed on the cooking plate 4 in a way that covers the storage groove 44. This is because if it is placed in a way that covers the storage groove 44, at least a part of the underside of the food 3 will not be heated sufficiently.

[0071] It is easy to place the food 3 on the surface 4a without covering the storage groove 44 with the food 3. However, there is a risk that the surface 4a may be covered by the food 3 due to displacement of the food 3. Therefore, it is desirable to remind the user not to cover the storage groove 44 (at least the right-side recess 442) with the food 3, for example by adding a note to the instruction manual for the cooking appliance 1, or by engraving a note on the inner surface of the storage groove 44.

[0072] If food item 3 is sliced ​​bread, the user operates the control unit 122 to instruct the cooking appliance 1 to toast food item 3 (hereinafter referred to as the "toast instruction"). Upon receiving the toast instruction, the cooking appliance 1 first operates the heater 16 for an initial heating time E0 to perform infrared heating and simultaneously determines the quantity of food item 3. Next, the cooking appliance 1 operates the irradiation device 15 for a first heating time E1 to perform microwave heating, and then operates the heater 16 for a second heating time E2 to perform infrared heating. In this embodiment, the cooking appliance 1 sets the initial heating time E0, the first heating time E1, and the second heating time E2 according to the quantity of food item 3. The procedure for setting the initial heating time E0, the first heating time E1, and the second heating time E2 will be described later.

[0073] The heating appliance 1 is equipped with a control device 6. The control device 6 is a computer and comprises a main memory unit 61, an auxiliary memory unit 62, and a control unit 63. The various parts of the control device 6 are interconnected via a bus. The main memory unit 61 is volatile and is, for example, RAM (Random Access Memory). The auxiliary storage unit 62 is non-volatile and includes ROM (Read Only Memory), flash memory, or SSD (Solid State Drive), etc. The auxiliary storage unit 62 pre-stores a program 6P (computer program) for controlling the operation of the cooking appliance 1, and various data necessary for executing the program 6P. The program 6P stored in the auxiliary storage unit 62 includes a program for realizing the control method of the cooking appliance 1 according to this disclosure.

[0074] The control unit 63 includes one or more processors such as a CPU (Central Processing Unit) or an MPU (Micro-Processing Unit). The control unit 63 may also include logic circuits (e.g., FPGA). The control unit 63 uses the main memory unit 61 as a working area and executes various arithmetic and control processes according to the program 6P stored in the auxiliary memory unit 62. The control device 6 is not limited to a configuration in which one processor in the control unit 63 executes multiple processes. For example, multiple processors in the control unit 63 may distribute and execute multiple processes. A processor that executes one process and a processor that executes other processes may exist separately.

[0075] Figures 8 and 9 are flowcharts showing the steps of the cooking process performed in the cooking appliance 1. When performing cooking using the cooking plate 4, the user places one food item 3 on the cooking plate 4, or places two to four food items 3 on the cooking plate 4. Next, the user places the cooking plate 4 with the food items 3 into the heating chamber 2 and gives a toast command, for example, to the cooking appliance 1. When giving a toast command to the cooking appliance 1, the user operates the control unit 122 in a predetermined procedure corresponding to the toast command. For example, the user presses the button corresponding to the toast command and then the button corresponding to the start cooking command in that order. The operation unit 122 provides the control unit 63 with an operation signal corresponding to the user's operation.

[0076] As shown in FIG. 8, the control unit 63 determines whether a toast instruction has been received (S11), and if no toast instruction has been received (NO in S11), the process returns to S11. If a toast instruction has been received (YES in S11), that is, when the operation unit 122 is operated according to a predetermined procedure corresponding to the toast instruction, the control unit 63 activates the heater 16 (S12). By the operation of the heater 16, the first heating by infrared rays is performed. After the heater 16 is activated, the control unit 63 acquires a plurality of detection results A1, A2 from the detection unit 18 at a predetermined span (S13), and based on the acquired detection results A1, A2, the temperature increase amount A0={A2-A1} of the target portion of the cooking tray 4 due to heating is calculated (S14). The unit of the temperature increase amount A0 is [°C].

[0077] For example, the control unit 63 in S13 acquires the detection result A1 of the detection unit 18 B1 seconds after the start of the operation of the heater 16 by executing the process of S12, and acquires the detection result A2 of the detection unit 18 B2 seconds later. B1 and B2 are positive numbers satisfying 0≦B1≦B2, for example, B1=10 and B2=60, and the values of B1 and B2 are stored in advance in the auxiliary storage unit 62. Since the temperature increase amount A0 of the target portion of the cooking tray 4 due to heating is the difference between the detection results A1 and A2 of the detection unit 18, the control unit 63 in S14 calculates the temperature increase amount A0={A2-A1}.

[0078] After the process of S14 is completed, the control unit 63 determines whether the temperature increase amount A0 obtained in the process of S14 exceeds a predetermined upper limit threshold C0 (S15). C0 is a positive number satisfying 0<C0, for example, C0=35, and the value of the upper limit threshold C0 is stored in advance in the auxiliary storage unit 62. The temperature increase amount A0 decreases as the quantity of the food 3 placed on the cooking tray 4 increases, so when A0>C0 (YES in S15), there is a possibility that the food 3 is not placed on the cooking tray 4. Accordingly, the control unit 63 stops the heater 16 (S16), and issues an alarm indicating that the food 3 is not placed on the cooking tray 4 (S17). After the process of S17 is completed, the control unit 63 ends the heating cooking process.

[0079] The control unit 63 in S17 outputs a predetermined sound from, for example, an unillustrated sound output unit, or causes an unillustrated display unit to display a predetermined message. As a result, the user can recognize that the food 3 is not placed on the cooking tray 4. Since the control unit 63 in S16 stops the heater 16 and thereafter operates neither the irradiation device 15 nor the heater 16, so-called dry heating can be prevented.

[0080] When A0≦C0 (NO in S15), one or more and four or less pieces of food 3 are placed on the cooking tray 4. The control unit 63 determines whether the amount D of the food 3 is the first amount D1, the second amount D2, or the third amount D3. The unit of the amount D is [piece]. D1 to D3 are positive numbers satisfying 0<D1<D2<D3, and in the present embodiment, the first amount D1 is 1 piece, the second amount D2 is 2 and 3 pieces, and the third amount D3 is 4 pieces.

[0081] The auxiliary storage unit 62 pre-stores an amount table 621 indicating the correspondence relationship between the temperature rise amount A0 and the first amount D1 to the third amount D3 (see FIG. 7). FIG. 10 is a schematic diagram showing an example of the amount table 621. In the amount table 621, C0≧A0≧C1 is associated with the first amount D1, C1>A0≧C2 is associated with the second amount D2, and C2>A0 is associated with the third amount D3. C1 and C2 are constants, for example, C1=25 and C2=15.

[0082] As shown in FIG. 8, the control unit 63 refers to the amount table 621 based on the temperature rise amount A0 obtained in the process of S14 (S18), and obtains the amount D of the food 3 (S19). In addition, when the temperature rise amount A0 obtained in the process of S14 is equal to or less than a predetermined lower limit threshold (for example, "0") that is sufficiently smaller than the constant C1, there is a possibility that the heater 16 or the detection unit 18 or the like is out of order, so the control unit 63 may notify an error and terminate the heating cooking process. Note that the specification of the amount D is not limited to being performed by referring to the amount table 621, and for example, the amount D may be obtained by substituting the temperature rise amount A0 into a predetermined function.

[0083] In the auxiliary storage unit 62, a time table 622 indicating the correspondence relationship between the amount D of the food 3 and the initial heating time E0, the first heating time E1, and the second heating time E2 is stored in advance (see FIG. 7). The unit of each of the initial heating time E0, the first heating time E1, and the second heating time E2 is [seconds]. FIG. 11 is a schematic diagram illustrating an example of the time table 622. In the time table 622, the first amount D1 is associated with E0=T10, E1=T11, and E2=T12. Further, in the time table 622, the second amount D2 is associated with E0=T20, E1=T21, and E2=T22, and the third amount D3 is associated with E0=T30, E1=T31, and E2=T32.

[0084] Here, T10, T20, T30, T11, T21, T31, T12, T22, and T32 are constants. T10, T20, and T30 are heating times T1, T2, T3 during heating using the heater 16, and are real numbers satisfying 0<T10<T20<T30. T11, T21, and T31 are heating times T1, T2, T3 during heating using the irradiation device 15, and are real numbers satisfying 0<T11<T21<T31. T12, T22, and T32 are heating times T1, T2, T3 during heating using the heater 16, and are real numbers satisfying 0<T12<T22<T32. That is, each of the initial heating time E0, the first heating time E1, and the second heating time E2 is longer as the amount D of the food 3 is larger.

[0085] For example, T10={B2+10}, T20={B2+20}, and T33={B2+30}. Further, T11=40, T21=50, T31=60, and T12=180, T22=210, T32=240. In this case, the total heating cooking time for cooking one piece is 4 minutes and 50 seconds, the total heating cooking time for cooking two pieces and three pieces is 5 minutes and 40 seconds, and the total heating cooking time for cooking four pieces is 6 minutes and 30 seconds.

[0086] The values ​​for heating times T10, T20, T30, T11, T21, T31, T12, T22, and T32 were determined experimentally by, for example, the manufacturer of cooking appliance 1. Furthermore, for example, the user may be able to store experimentally determined values ​​in the time table 622. Since the quantity D of food 3 is classified into three stages, from the first quantity D1 to the third quantity D3, it is easy to experimentally determine the heating time corresponding to each stage. In this embodiment, the heating times T20, T21, and T22 are the same whether there are two or three pieces of food 3, but it has been experimentally confirmed that there are no particular problems with the finished product of food 3.

[0087] As shown in Figure 8, after the completion of the process in S19, the control unit 63 refers to the time table 622 based on the amount D of food 3 obtained in the process in S19 (S20) and determines the initial heating time E0, the first heating time E1, and the second heating time E2 (S21). The determination of the initial heating time E0, the first heating time E1, and the second heating time E2 is not limited to referring to the time table 622. For example, the initial heating time E0, the first heating time E1, and the second heating time E2 may be determined by substituting the quantity D into a predetermined function.

[0088] Next, as shown in Figure 9, the control unit 63 determines whether the initial heating time E0 has elapsed since the start of operation of the heater 16 by executing the process in S12 (S30). If the initial heating time E0 has not elapsed (NO in S30), the control unit 63 executes the process in S30 again. If the initial heating time E0 has elapsed since the start of operation of the heater 16 (YES in S30), the control unit 63 stops the heater 16 (S31). Determining the initial heating time E0 in process S21 is equivalent to determining the timing to stop the heater 16, which started operating in process S12.

[0089] Furthermore, if sufficient heating by infrared radiation occurs between the execution of process S12 and the completion of process S21, the heating time T10 may be set to a value of T10 ≤ B2, for example. The initial heating time E0 obtained in process S21 is not the elapsed time from the start of operation of the heater 16, but may also be the time during which the first infrared heating continues after the completion of process S21 (in other words, the remaining time for the first infrared heating).

[0090] After the heater 16 is stopped by executing the process in S31, the control unit 63 activates the irradiation device 15 (S32). Next, the control unit 63 determines whether the first heating time E1 has elapsed since the start of operation of the irradiation device 15 by executing the process in S32 (S33). If the first heating time E1 has not elapsed (NO in S33), the control unit 63 executes the process in S33 again. If the first heating time E1 has elapsed since the start of operation of the irradiation device 15 (YES in S33), the control unit 63 stops the irradiation device 15 (S34) and activates the heater 16 (S35). Furthermore, the control unit 63 determines whether the second heating time E2 has elapsed since the start of operation of the heater 16 by executing the process in S35 (S36). If the second heating time E2 has not elapsed (NO in S36), the control unit 63 executes the process in S36 again.

[0091] If the second heating time E2 has elapsed since the start of operation of the heater 16 (YES in S36), the control unit 63 stops the heater 16 (S37), notifies the end of the heating process (S38), and terminates the heating process. As described above, the heater 16 activated by the S12 process heats the food 3 to determine the quantity D, and also performs the first heating using infrared rays. The irradiation device 15 activated by the S32 process heats using microwaves, and the heater 16 activated by the S35 process heats the food 3 a second time using infrared rays.

[0092] The reason for performing infrared heating in two stages is that if infrared heating (toasting the top surface of food 3) is completed in a single stage, there is a risk that the four corners of food 3 will curl upwards. If food 3 curls up, its four corners will separate from the cooking plate 4, so only the central part of the bottom surface of food 3 can be toasted during microwave heating. Furthermore, experiments have shown that completing infrared heating in two stages results in tastier and faster toasting of food 3 compared to completing it in one stage. Therefore, it is desirable to toast the top surface of food 3 with the first infrared heating stage to the extent that it does not curl, complete the toasting of the bottom surface of food 3 with microwave heating, and finish toasting the top surface of food 3 with the second infrared heating stage.

[0093] The part of interest in this embodiment is the inner surface of the storage groove 44, but it is not limited to this, and for example, the upper surface of the flange 43 may also be used. Typically, the flange 43 is the part that is not covered by the food 3. For example, the central part in the front-to-back direction of the right-side attachment piece 431 is used as the part of interest. In this embodiment, a cooking plate 4 is exemplified as a cooking component, but the cooking component is not limited to a cooking plate 4. For example, the cooking component may be a cooking plate that is transparent to microwaves, a flat or plate-shaped grilling net, a plate-shaped or cup-shaped dish, or a grilling skewer. The part of the cooking component that is of interest is any part that is not covered by the food being heated. The edges of a plate, bowl, or grilling net, or the ends of a grilling skewer, can be used as the part of interest. The cooking component is placed on the inner bottom surface of the heating chamber 2 or on the left and right support bodies 17.

[0094] With the heating appliance 1 described above, when cooking using the cooking plate 4, the detection unit 18 detects the temperature of a narrow area, specifically the area of ​​interest on the cooking plate 4. In other words, the detection unit 18 does not need to detect the temperature of a wide area, such as the entire cooking plate 4 and the food 3. Moreover, when cooking using the heat-resistant dish 7, the detection unit 18 can detect the temperature of the food 30 placed on the heat-resistant dish 7. Therefore, there is no need to oscillate or move the detection unit 18. Consequently, the configuration of the detection unit 18 can be simplified.

[0095] Cooking plate 4 has a higher thermal conductivity than food 3. The area of ​​interest on cooking plate 4 is not covered by food 3, so its temperature changes more rapidly than the area of ​​cooking plate 4 covered by food 3, or food 3 itself. As a result, the quantity of food item 3 can be determined accurately with a simple configuration.

[0096] Furthermore, the area of ​​interest on the cooking plate 4 is heated from above by the heater 16, and the temperature of the area of ​​interest while it is being heated from above is detected from above. Therefore, the temperature of areas that rise particularly quickly can be detected. Consequently, even if multiple detection results A1 and A2 are obtained in a short span, the required temperature rise amount A0 is sufficiently large. Furthermore, since both microwave heating using the irradiation device 15 and infrared heating using the heater 16 are performed for longer periods as the quantity D of food 3 increases, the food 3 can be thoroughly heated.

[0097] Furthermore, the operation of either the irradiation device 15 or the heater 16 may be controlled according to the quantity D of food 3. A heater that emits infrared radiation from below into the internal space of the heating chamber 2 may be provided. In this case, the temperature of the area of ​​interest on the cooking plate 4 may be detected from below. The quantity D of food item 3 may be classified into two or more levels. The quantity D of food item 3 is not limited to the number of pieces of food item 3, but may also be, for example, by weight. Multiple sets of left and right support members 17 may be provided in the heating chamber 2, arranged vertically. The detection unit 18 may be provided for each of the multiple sets of support members 17, or it may be provided for any one of the sets of support members 17.

[0098] The embodiments disclosed herein should be considered in all respects to be illustrative and not restrictive. The scope of the present invention is intended to include, but not in the sense described above, the equivalents of the claims and all modifications within the claims. The independent and dependent claims described in the claims can be combined with each other in any combination, regardless of the form of reference. Furthermore, while the claims use a multi-claim format in which claims refer to two or more other claims (multi-claim format), this is not the only option. A multi-claim format in which at least one multi-claim is referenced (multi-multi-claim format) may also be used. [Explanation of symbols]

[0099] 1 Cooker 122 Operation section 15 Irradiation device (heating section) 16. Heater (heating section) 17 Support 18 Detection unit 2 Heating chamber 3 Food (items to be heated) 4. Cooking plate (cooking component) 44. Storage groove (parts not covered by the heated object, edges of cooking components, edges of the inner bottom surface) 63 Control Unit

Claims

1. A cooking component that supports the object to be heated, A heating chamber for housing the cooking component, A heating section for heating the object to be heated, which is supported by the cooking component housed in the heating chamber, A detection unit for detecting the temperature of the portion of the cooking component housed in the heating chamber that is not covered by the object to be heated, Control unit and Equipped with, The control unit is Based on the detection results of the detection unit, the amount of temperature rise in the part due to heating is determined. Based on the calculated temperature rise, the amount of the object to be heated is determined. A cooking appliance characterized by controlling the operation of the heating unit according to the desired quantity.

2. The cooking component is a cooking plate on which the object to be heated is placed, The heating appliance according to claim 1, characterized in that the aforementioned portion is the edge of the cooking component.

3. It is equipped with a control panel that is operated at the start of cooking, The heating unit includes a heater that emits infrared rays from above toward the internal space of the heating chamber. The detection unit detects the temperature of the portion from above, The control unit, When the aforementioned operating unit is operated, the heater is activated. The heating appliance according to claim 1 or 2, characterized in that, after the heater is activated, multiple detection results are acquired at predetermined intervals, and the amount of temperature rise in the part due to heating is determined based on the multiple acquired detection results.

4. The heating unit includes an irradiation device that irradiates microwaves from below toward the internal space of the heating chamber. The control unit, Based on the determined quantity, the timing for stopping the heater, as well as the first heating time and the second heating time, are determined. The heater is stopped at the aforementioned timing. After the heater is stopped, the irradiation device is operated for the first heating time and then stopped. The heating appliance according to claim 3, characterized in that the heater is operated for the second heating time after the irradiation device is stopped, and then stopped.

5. Supports are provided that protrude from both the left and right inner walls of the heating chamber and support the cooking component in a state where it is separated from the inner bottom surface of the heating chamber upwards. Equipped with, The cooking component is supported by the support by having both the left and right sides of the cooking component rest on the left and right support. The heating appliance according to claim 2, wherein the detection unit is an infrared sensor that detects the temperature of the portion when the cooking component is supported by the support, and detects the temperature of an object placed on the central portion of the inner bottom surface when the cooking component is not supported by the support, and is fixed to the heating chamber.

6. The edge of the inner bottom surface of the cooking component is concave. The heating appliance according to claim 2 or 5, characterized in that the aforementioned portion is the inner surface of the concave edge.

7. The control unit, When determining the amount of the object to be heated based on the calculated temperature rise, it is determined whether the amount of the object to be heated is a first amount, a second amount greater than the first amount, or a third amount greater than the second amount. Based on the calculated quantity, determine the heating time. Heating is performed using the heating unit for the determined heating time. The heating time T1 when the obtained quantity is the first quantity, the heating time T2 when it is the second quantity, and the heating time T3 when it is the third quantity satisfy 0 < T1 < T2 < T3, as described in claim 1 or 2.

8. The control unit, A cooking appliance according to claim 1 or 2, characterized in that it issues an alarm if the calculated temperature rise exceeds a predetermined upper threshold.

9. When a cooking appliance has a heating chamber for housing a cooking member that supports an object to be heated, and a heating section for heating the object to be heated that is supported by the cooking member housed in the heating chamber, Based on the temperature of the portion of the cooking component not covered by the object to be heated, the amount of temperature rise in that portion due to heating is determined. Based on the calculated temperature rise, the amount of the object to be heated is determined. A control method for a cooking appliance, characterized by controlling the operation of the heating unit according to the required quantity.

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