Oven cooking system, cooking device and oven cooking container

Abstract

To provide an oven cooking system which implements oven cooking using heating means like a cooking stove burner of a gas cooking stove, a heating cooker and an oven cooking container.SOLUTION: An oven cooking system 1 comprises: an oven cooking container 2 in which a food F can be stored, which includes a main body member 5 and a lid body 6 and of which the internal sealing level is improved; heating means 31 where the oven cooking container 2 is mounted at an upper side and which heats the mounted oven cooking container 2; bottom part temperature detection means 33 for detecting a bottom part temperature, which is a temperature of a bottom part 51 in the main body member 5 of the oven cooking container 2; a temperature input unit 37 for inputting a target temperature at which the food F is heated; a heating time input unit 38 for inputting a heating time in which the food F is heated; and a control unit which executes heating control of the heating means 31. The control unit executes the heating control, in which a temperature adjustment is performed in such a manner that a temperature of the food F is kept at the target temperature or around the target temperature, until the heating reaches the heating time.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to an oven cooking system, a heat cooker, and an oven cooking container that allow easy oven cooking. [Background technology]

[0002] Conventionally, for oven cooking, which involves applying high-temperature heat to the entire food being cooked, a known method is to use a cooking device such as an oven range that has a heating chamber in the main body for storing the food to be cooked and a heating means for heating the food to be cooked (e.g., Patent Documents 1 and 2, etc.). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-016056 [Patent Document 2] Japanese Patent Application Publication No. 6-272864 Summary of the Invention [Problem to be solved by the invention]

[0004] However, with a microwave oven, oven cooking cannot be performed while the microwave oven is in use, which makes it inconvenient. While gas stoves and induction cookers are well-known as cooking appliances for heating and cooking food, the burner on the stove top of a gas stove is only used for grilling, boiling, and boiling water, and cannot be used for oven cooking.

[0005] The present invention has been made in consideration of the above circumstances, and aims to provide an oven cooking system, a heating cooker and an oven cooking container for use in the system, which enable convenient and easy oven cooking by using a heating means such as the burner of a gas stove. [Means for solving the problem]

[0006] The oven cooking system according to the present invention comprises: an oven cooking container capable of storing food to be cooked inside and having a main body member and a lid body to enhance the degree of sealing of the inside; a heating means on which the oven cooking container is placed and which heats the placed oven cooking container; a bottom temperature detecting means for detecting a bottom temperature, which is the temperature of the bottom of the main body member of the oven cooking vessel; A temperature input unit for inputting a target temperature for heating the food; A heating time input unit for inputting a heating time for heating the food to be cooked; a control unit that executes heating control of the heating means, The control unit is configured to repeatedly execute an output reduction control that reduces the output of the heating means when the detected bottom temperature satisfies a first predetermined condition based on the target temperature input by the temperature input unit and the bottom temperature detected by the bottom temperature detection means, and an output increase control that increases the output of the heating means when the bottom temperature detected after execution of the output reduction control satisfies a second predetermined condition, thereby executing heating control that adjusts the temperature so that the temperature of the food to be cooked is maintained at or near the target temperature, until the heating time input by the heating time input unit is reached.

[0007] According to the above configuration, by combining the oven cooking container and the heating control of the heating means, the highly sealed oven cooking container can be filled with high-temperature hot air, and the heating control can maintain the hot air in the oven cooking container at a constant temperature. This allows the food to be wrapped in high-temperature hot air and slowly heated from all sides, allowing oven cooking. Therefore, oven cooking can be performed by placing the oven cooking container above a heating means such as a gas stove burner, without the need for a cooking appliance with a heating chamber such as an oven range. Furthermore, since the oven cooking container is independently movable, it can be easily carried and placed above the heating means to perform oven cooking. Therefore, according to the present invention, oven cooking is convenient and easy.

[0008] In the oven cooking system, The oven cooking container may have a food placement means inside the main body member on which the food can be placed via a gap between the bottom and the main body member.

[0009] With this configuration, during oven cooking, the gap prevents the food from coming into direct contact with the bottom of the oven cooking container, preventing the underside of the food from burning, and the hot air flowing into the gap allows the underside of the food to be heated evenly, thereby improving the cooking quality of the food.

[0010] In the oven cooking system, The main body member has the bottom, a sidewall surrounding the bottom, and an upper opening, The lid is formed to cover the opening, The main body member may be formed of a metal having excellent thermal conductivity, and the thickness of the bottom portion may be greater than the thickness of the side wall portion.

[0011] According to this configuration, the main body of the oven cooking container is made of a metal with excellent thermal conductivity, thereby improving the sensing response of the bottom temperature detection means. Therefore, the heating control makes it easier to maintain a constant temperature in the oven cooking container. Furthermore, since the main body is thicker in the bottom than in the sidewall, heat from the bottom heated by the heating means is quickly conducted to the sidewall, accelerating the temperature rise rate of the sidewall. This reduces temperature variations between the bottom and sidewall, advantageously achieving uniform heating in the oven cooking container. Therefore, oven cooking, in which the temperature inside the oven cooking container is maintained constant and food is heated with high-temperature hot air, can be advantageously achieved, improving the cookability of food.

[0012] In the oven cooking system, The distance from the upper surface of the bottom of the main body member to the lower surface of the lid may be 650 mm or more.

[0013] This configuration allows for oven cooking of thicker ingredients (such as sweet potatoes), broadening the range of oven cooking options. Furthermore, by ensuring the height of the oven cooking container, smooth convection of high-temperature air occurs within the oven cooking container, improving the cooking quality of the food being cooked.

[0014] In the oven cooking system, The shape of the bottom of the main body member may be configured to be substantially the same as the shape of a heating portion of the heating means that heats the oven cooking vessel.

[0015] With this configuration, the bottom of the main body is heated evenly by the heating unit, and heat is conducted from the entire periphery of the bottom to the sidewalls, reducing temperature variations between the bottom and sidewalls. This effectively achieves uniform heating of the oven cooking container, improving the cooking performance of food.

[0016] In the oven cooking system, The oven cooking container may be configured as a waterless cooking container capable of performing waterless cooking.

[0017] The water-free cooking container features a water seal formed by condensation of steam inside the cooking container in the gap between the main body and the lid, which prevents hot air from escaping from inside the cooking container. This makes the water-free cooking container usable for oven cooking, where hot air is used to heat food. This allows the water-free cooking container to be used both as an oven cooking container and as an oven cooking container, broadening the range of cooking options.

[0018] Further, the cooking device according to the present invention comprises: A cooking device used in the oven cooking system, The cooking device includes the heating means, the bottom temperature detection means, the temperature input unit, the heating time input unit, and the control unit.

[0019] According to this cooking device, as in the above-described oven cooking system, oven cooking can be performed by placing the oven cooking container above the heating means.

[0020] Further, the oven cooking container according to the present invention comprises: An oven cooking container used in the oven cooking system, The oven cooking container can accommodate food to be cooked inside, and has a structure that has a main body member and a lid body to increase the degree of closure of the inside.

[0021] According to the present oven cooking container, as in the oven cooking system described above, oven cooking can be carried out by placing the oven cooking container above the heating means. [Brief explanation of the drawings]

[0022] [Figure 1] 1 is a front view showing the configuration of an oven cooking system according to an embodiment. [Figure 2]1 is a cross-sectional view showing the configuration of an oven cooking system according to an embodiment. [Figure 3] FIG. 2 is a perspective view showing the rear side of the lid of the oven cooking container. [Figure 4] 10 is a cross-sectional view showing the state in which a food placement member is disposed in an oven cooking container. FIG. [Figure 5] FIG. 2 is a perspective view showing a food placement member. DETAILED DESCRIPTION OF THE INVENTION

[0023] Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings. As shown in Figure 1, the oven cooking system 1 of this embodiment is composed of an oven cooking container 2 and a cooking device (3), and is a system in which food F to be cooked is stored in the oven cooking container 2, and the oven cooking container 2 is heated with a stove burner (heating means) 31 of a gas stove 3 that serves as the cooking device, thereby oven-cooking the food F. The stove burner 31 of the gas stove 3 is provided on a top plate 30 on the top surface of the main body, and a trivet 32 ​​on which the oven cooking container 2 is placed is arranged above the stove burner 31 on the top plate 30, and a temperature sensor (bottom temperature detection means) 33 that is in contact with the bottom 51 of the oven cooking container 2 and detects the bottom temperature is provided in the center of the stove burner 31 so that it can move up and down. The gas stove 3 is also provided with a control unit (not shown) that controls the amount of heat from the stove burner 31. The cooking device of the present invention is not limited to a gas stove 3, but may be any cooking device equipped with a heating means capable of heating an oven cooking container 2 placed above, such as an induction stove or an electric stove.

[0024] As shown in FIG. 2 , the oven cooking container 2 can accommodate food F and includes a main body 5 and a lid 6. The main body 5 and lid 6 are made of aluminum, which has excellent thermal conductivity. This improves the sensing response of the temperature sensor 33 that detects the bottom temperature of the oven cooking container 2 and improves the response to temperature adjustments during oven cooking, making it easier to maintain a constant temperature in the oven cooking container 2. Furthermore, the aluminum oven cooking container 2 is lightweight, making it easy to carry and convenient. The surfaces of the main body 5 and lid 6 are ceramic-coated, which prevents food F from burning and makes cleaning during cooking easier. The main body 5 may also be provided with a metal or magnetic material, which serves as an electromagnetic induction heating object, on the bottom 51 or other parts, to enable use on an induction cooktop. The main body 5 and lid 6 may be made of any material other than aluminum, as long as they have excellent thermal conductivity.

[0025] The main body member 5 is formed in a cylindrical shape with a bottom, and has a circular bottom 51, a side wall 52 that stands up from the outer periphery of the bottom 51 and surrounds the periphery of the bottom 51, and an opening 53 that opens upward at the upper end of the side wall 52. A pair of handles 4 is provided on the upper outer periphery of the side wall 52. The bottom 51 is formed in a flat shape, so that when placed on an induction stove, for example, the bottom 51 is placed on the top plate 30 without any gaps. In addition, the shape of the bottom 51 is the same as the shape of the heating portion 311 in which the flame holes of the stove burner 31 are arranged, so that the bottom 51 of the main body member 5 is heated evenly and overall by the flame of the heating portion 311 of the stove burner 31. Therefore, by conducting heat from the entire periphery of the bottom 51 to the side wall 52, it is possible to reduce temperature variations between the bottom 51 and the side wall 52, advantageously achieving uniform heating of the oven cooking container 2 and improving the cooking properties of the food F. Note that the main body member 5 is not limited to one in which the side wall 52 has a cylindrical shape, and the side wall 52 may have a shape in which the diameter expands or contracts toward the top.

[0026] As shown in FIGS. 2 and 3 , the lid 6 is formed in a thick, circular disk shape and is positioned to cover the opening 53 of the main body member 5 from above. Because of its thickness, the lid 6 has good heat storage properties and can generate radiant heat within the oven cooking container 2. A knob 41 is attached to the center of the top surface of the lid 6. The knob 41 can be made of a material that does not easily heat up, such as brass, plastic, or wood. The outer periphery of the lid 6 is provided with a flange 61 that is positioned on the upper end of the side wall 52 of the main body member 5, and an annular protrusion 62 that protrudes downward from the inner underside of the flange 61. The annular protrusion 62 of the lid 6 is positioned on the inner periphery of the side wall 52 of the main body member 5, and the flange 61 of the lid 6 is positioned on the upper end of the side wall 52 of the main body member 5, so that the lid 6 closes the opening 53 of the main body member 5. The lid 6 does not have any through holes that would allow hot air, steam, etc. inside the oven cooking container 2 to escape. Therefore, by covering the opening 53 of the main body member 5 with the lid 6, the flange portion 61 and the annular protrusion 62 of the lid 6 increase the airtightness inside the oven cooking container 2, and have the effect of preventing high-temperature hot air generated inside the oven cooking container 2 from leaking to the outside. This high-temperature hot air envelops the food F to be cooked and slowly applies heat from the outside, making it possible to advantageously perform oven cooking.

[0027] The outer diameter of the annular protrusion 62 is slightly smaller than the inner diameter of the opening 53 of the main body member 5. When the lid 6 is placed in the opening 53 of the main body member 5, a small gap is formed as a first gap 71 between the outer peripheral surface of the annular protrusion 62 of the lid 6 and the inner peripheral surface of the main body member 5. In addition, a plurality of (six in this embodiment) raised protrusions 63, which are lower in height than the annular protrusions 62, are formed at equal intervals in the circumferential direction on the underside of the flange 61. As a result, when the lid 6 is placed in the opening 53 of the main body member 5, a small gap is formed as a second gap 72 between the underside of the flange 61 of the lid 6 and the upper end surface of the side wall 52 of the main body member 5. The raised protrusions 63 of the lid 6 prevent the lid 6 from tightly adhering to the main body member 5 when the atmosphere inside the oven cooking container 2 thermally contracts, making it easier to separate the lid 6 from the main body member 5. The raised portions 63 may be formed on the upper end of the side wall portion 52 of the main body member 5, instead of on the side of the lid body 6. The number of raised portions 63 may be any number other than six.

[0028] The first and second gaps 71, 72 are connected to each other, and can form a water seal structure 7 (see the enlarged view in FIG. 2 ) in which steam in the oven cooking container 2 condenses to form a water seal. In this embodiment, the inner first gap 71 is set to approximately 1 mm, and the outer second gap 72 is set to approximately 0.5 mm, with the outer second gap 72 being narrower than the inner first gap 71. This allows steam to remain in the first and second gaps 72, making it easier to form the water seal structure 7. Furthermore, because the surfaces of the main body member 5 and the lid 6 are ceramic-coated, surface tension effectively acts on the first and second gaps 71, 72, making it easier to form the water seal structure 7.

[0029] The water seal structure 7 further increases the airtightness inside the oven cooking container 2, further suppressing the leakage of high-temperature hot air generated inside the oven cooking container 2 to the outside. This allows the food F to be wrapped in more hot air and heated from the outside. The water seal structure 7 also traps steam inside the oven cooking container 2, allowing for heating similar to steam baking, in which this steam circulates inside the oven cooking container 2 and wraps around the food F. This allows for a soft inside and a crispy outside, depending on the type of food F to be cooked.

[0030] Incidentally, a waterless cooking container used for waterless cooking, in which food F is heated without adding water to prevent the original flavor of the ingredients from escaping, needs to confine steam generated from the food F within the cooking container and prevent it from escaping. Because the water seal structure 7 of this oven cooking container 2 allows steam generated from the food F to be confined within the oven cooking container 2, this oven cooking container 2 can be used as both a waterless cooking container and a waterless cooking container, and this oven cooking container 2 can broaden the range of cooking methods.

[0031] The main body member 5 is formed so that the thickness of the bottom 51 is greater than the thickness of the side wall 52, and the heat from the bottom 51 heated by the stove burner 31 is quickly conducted to the side wall 52, accelerating the rate at which the temperature of the side wall 52 rises. This reduces temperature variations between the bottom 51 and the side wall 52, advantageously achieving uniform heating of the oven cooking container 2. Therefore, oven cooking can be advantageously achieved by maintaining a constant temperature inside the oven cooking container 2 and heating the food F at a high temperature, improving the cookability of the food F.

[0032] Incidentally, in order to confirm the temperature rise performance of the oven cooking vessel 2 of the present invention, the inventors observed the temperature rise (rate of temperature rise) of an oven cooking vessel 2 of the present invention having the above-described configuration, in which the bottom 51 was 5 mm thick, the side wall 52 was 4 mm thick, and the material was aluminum, when heated on the stove burner 31 of a gas stove 3. Two minutes after ignition, the entire bottom 51 had risen in temperature evenly, and five minutes after ignition, the side wall 52 had also risen in temperature evenly. As a comparative example, a cast iron pot having a cylindrical shape with the same diameter as the oven cooking vessel 2 of the present invention and approximately the same thickness of 4 mm for the bottom and side wall was observed in the same manner as above. Two minutes after ignition, the bottom had only risen in temperature partially, and five minutes after ignition, the bottom had risen in temperature evenly overall, but the temperature of the entire side wall was still low.

[0033] Furthermore, to confirm the temperature-lowering performance of the oven cooking vessel 2 of the present invention, 2 L of water was poured into the oven cooking vessel 2 of the present invention and the cast iron pot of the comparative example, the lid was placed over the vessel, and the vessel was heated on the stove burner 31 until the water boiled (100°C). The stove burner 31 was then turned off and the change in water temperature was observed. Five minutes after the fire was turned off, the temperature of the oven cooking vessel 2 of the present invention was 91.5°C and the temperature of the cast iron pot was 91.4°C, and 10 minutes after the fire was turned off, the temperature of the oven cooking vessel 2 of the present invention was 82.6°C and the temperature of the cast iron pot was 83.4°C.

[0034] The above results confirmed that the oven cooking vessel 2 of the present invention has a faster temperature rise rate and higher thermal conductivity than a cast iron pot. Furthermore, the temperature drop rate between the oven cooking vessel 2 of the present invention and a cast iron pot showed little difference in temperature change, and was virtually the same, confirming that the oven cooking vessel 2 of the present invention has heat retention performance equivalent to that of a cast iron pot.

[0035] The lid 6 also has two annular ridges 64 on its underside, which are roughly concentric with the contour of the lid 6. As a result, when moisture from the food F turns into steam and reaches the underside of the lid 6 during oven cooking, it turns into droplets on the underside of the lid 6, collects at the bottom of each ridge 64, and is easily able to drip from there. These droplets, incorporating the flavor of the food F, fall onto the food F, making it plump and juicy with a rich aroma and flavor, thereby improving the quality of the finished oven cooking. The shape of the ridges 64 does not have to be annular. The number of ridges 64 may be one, three, or more.

[0036] Since the oven cooking container 2 can be used with the stove burner 31 of the gas stove 3, the distance from the top surface of the bottom 51 of the main body member 5 to the bottom surface of the lid 6 can be set to, for example, 650 mm or more, and the interior height of the oven cooking container 2 can be increased to increase the internal volume. This makes it possible to cook thick ingredients (such as sweet potatoes or chunks of meat) in the oven, thereby expanding the range of oven cooking options. Furthermore, increasing the height of the oven cooking container 2 allows for smooth convection of high-temperature air within the oven cooking container 2, improving the cooking properties of the food F to be cooked.

[0037] 4, the oven cooking vessel 2 can have an item placement member (item placement means) 8 disposed inside the main body member 5, on which an item F can be placed via a gap K between the bottom 51 and the main body member 5. As shown in FIG. 5, the item placement member 8 is formed in a circular shape from a wire rod made of metal such as stainless steel, with a size that roughly matches the inner diameter of the bottom 51 inside the main body member 5, and has a placement section 81 on which the item F can be placed, and leg sections 82 formed by projecting downward from part of the wire rod that forms the placement section 81. When the item placement member 8 is placed on the bottom 51 inside the main body member 5, the leg sections 82 can form a certain gap K between the placement section 81 and the bottom 51 of the main body member 5.

[0038] As a result, during oven cooking, the gap K prevents the food F from coming into direct contact with the bottom surface of the oven cooking container 2, preventing the underside of the food F from burning. This improves the cooking performance of the food F, and also improves the cleanability of the oven cooking container 2 by preventing burnt food from adhering to the bottom 51. Furthermore, the hot air flowing into the gap K allows the underside of the food F to be heated evenly. This allows the food F to be wrapped in high-temperature hot air from all sides and heated evenly, improving the cooking performance of the food F. Even when the food F is placed on the cooking plate and cooked in the oven, the bottom of the cooking plate can be heated well by the hot air flowing into the gap K. In addition, since the food to be cooked F does not come into contact with the bottom 51 of the main body member 5, the bottom 51 of the main body member 5 is heated quickly by the stove burner 31 without being cooled by the food to be cooked F before heating, etc., and hot air can be generated quickly inside the oven cooking container 2.

[0039] On the other hand, referring to Fig. 1, the gas stove 3, which is a heating cooker, is provided with a stove operation unit 34 on the front of the main body, and the stove operation unit 34 includes a heat amount adjustment unit 35 and a setting unit 36. The heat amount adjustment unit 35 is configured with a switch and the like that can be pressed to turn on or off the stove burner 31 and can be turned to arbitrarily adjust the amount of heat of the stove burner 31. The gas stove 3 shown in Fig. 1 is provided with a grill 9 and a grill operation unit 91 on the front of the main body.

[0040] The setting unit 36 ​​includes a temperature input unit 37 for inputting a target temperature for heating the food item F and a heating time input unit 38 for inputting a heating time for heating the food item F. The target temperature and heating time are set according to a cooking recipe, etc., to enable oven cooking of the food item F. For example, for a gratin dish, the target temperature is 200°C and the heating time is 10 minutes. The setting unit 36 ​​includes switches for inputting the target temperature and heating time and a display unit 39 for displaying these input values. The user can arbitrarily set the target temperature and heating time by operating the switches. The setting unit 36 ​​may also be configured as a touch panel equipped with the switches and the display unit 39. The setting unit 36 ​​may also be provided with a button for oven cooking, which allows the user to select and input the desired cooking method from an oven cooking menu, automatically setting the target temperature and heating time simultaneously.

[0041] The gas stove 3 is equipped with a control unit (not shown) that controls the amount of heat generated by the stove burner 31. A gas supply line (not shown) that supplies fuel gas is connected to the stove burner 31, and the gas supply line is equipped with a flow rate control valve (not shown) for adjusting the amount of gas supplied to the stove burner 31 and an on-off valve (not shown) for opening and closing the gas supply line. The amount of gas supplied to the stove burner 31 is adjusted by adjusting the opening of the flow rate control valve, and the amount of heat generated by the stove burner 31 is adjusted to low, medium, high, etc., and closing the on-off valve stops the supply of gas to the stove burner 31, thereby extinguishing the stove burner 31. The control unit is controllably connected to the flow rate control valve and on-off valve, and is also connected to the temperature sensor 33 so that its detected value can be obtained, and is further connected to the stove operation unit 34.

[0042] This control unit is configured to execute heating control to enable oven cooking with the stove burner 31 using the oven cooking vessel 2. The heating control is configured to execute output reduction control, which reduces the output of the stove burner 31 when the detected bottom temperature satisfies a first predetermined condition based on the target temperature input by the temperature input unit 37 and the bottom temperature of the oven cooking vessel 2 detected by the temperature sensor 33, and output increase control, which increases the output of the stove burner 31 when the bottom temperature detected after the output reduction control satisfies a second predetermined condition, repeatedly executing heating control to adjust the temperature so that the food F to be cooked in the oven cooking vessel 2 is kept at or near the target temperature, until the heating time input by the heating time input unit 38 is reached.

[0043] The first predetermined condition is when the temperature rises to a predetermined first temperature corresponding to the target temperature, and the second predetermined condition is when the temperature drops to a predetermined second temperature corresponding to the target temperature. The predetermined first temperature can be set to, for example, a temperature higher than the target temperature, and the predetermined second temperature can be set to, for example, a temperature lower than the target temperature. The heating control, for example, starts heating at medium heat when the stove burner 31 is ignited, switches from medium heat to low heat by output reduction control when the bottom temperature detected by the temperature sensor 33 rises to the predetermined first temperature, and then switches from low heat to medium heat by output increase control when the bottom temperature detected by the temperature sensor 33 drops to the second temperature. This heating control of the stove burner 31 is repeated until the heating time is reached. As a result, the food F in the oven cooking container 2 is continuously heated for the heating time while being maintained at or near the target temperature required for oven cooking, thereby enabling the desired oven cooking to be performed optimally.

[0044] The predetermined first temperature and the predetermined second temperature may be varied depending on the rate of increase or decrease of the bottom temperature detected by the temperature sensor 33. For example, if the rate of increase of the bottom temperature detected by the temperature sensor 33 is greater than a reference value, the predetermined first temperature may be set lower than the initial reference temperature value. Alternatively, if the rate of decrease of the bottom temperature detected by the temperature sensor 33 is greater than a reference value, the predetermined second temperature may be set higher than the initial reference temperature value. In this case, the predetermined first temperature may be lower than the target temperature, and the predetermined second temperature may be higher than the target temperature. This allows heating control to maintain the target temperature with minimal temperature fluctuations in the oven cooking container 2 depending on the progress of cooking of the food F, etc.

[0045] The predetermined first temperature and the predetermined second temperature may be set so that the operating temperature at which the first output reduction control and / or output increase control is performed after the stove burner 31 is ignited is different from the operating temperature at which the second or subsequent output reduction control and / or output increase control is performed. For example, the predetermined first temperature, which is the operating temperature at which the first output reduction control is performed after the stove burner 31 is ignited, is set higher than the initial setting reference temperature, and the predetermined first temperature, which is the operating temperature at which the second or subsequent output reduction control is performed, is set to the initial setting reference temperature. Furthermore, the predetermined second temperature, which is the operating temperature at which the first output increase control is performed after the stove burner 31 is ignited, is set higher than the initial setting reference temperature, and the predetermined second temperature, which is the operating temperature at which the second or subsequent output increase control is performed, is set to the initial setting reference temperature. This allows the oven cooking container 2 to be heated quickly and maintained at the target temperature as quickly as possible when the food F or the oven cooking container 2 is cold before heating.

[0046] When performing oven cooking using the oven cooking system 1 configured as described above, the oven cooking container 2, with the food item F stored in the main body 5 and the opening 53 of the main body 5 closed with the lid 6, is placed on the trivet 32 ​​of the gas stove 3. The target temperature and heating time for oven cooking are input via the stove operation unit 34, and the burner 31 is ignited to heat the oven cooking container 2 above. The interior of the oven cooking container 2 is tightly sealed by the lid 6. Furthermore, the gas stove 3 controls the heating to maintain the temperature of the oven cooking container 2 at or near the target temperature, and the oven cooking container 2 is heated until the heating time is reached. As a result, the hot air generated within the tightly sealed oven cooking container 2 is filled with high-temperature hot air without leaking out of the oven cooking container 2, and the temperature inside the oven cooking container 2 is maintained at a constant temperature by the heating control of the burner 31 by the gas stove 3. Therefore, the food item F in the oven cooking container 2 is enveloped in high-temperature hot air and heated slowly from almost the entire periphery, allowing oven cooking to be performed.

[0047] As described above, the oven cooking system 1 of this embodiment is configured by combining the oven cooking container 2 with the heating control of the gas stove 3, so that oven cooking can be performed by placing the oven cooking container 2 above the burner 31 of the gas stove 3, without requiring a cooking device with a heating chamber such as an oven range. Moreover, since the oven cooking container 2 is independently movable, it can be easily carried and placed above the burner 31 of the gas stove 3 to perform oven cooking. This provides convenience and allows easy oven cooking using the burner 31 of the gas stove 3.

[0048] However, when cooking with a cooking appliance equipped with a heating chamber, such as an oven range used for oven cooking, grease and other substances from the food F stored in the heating chamber can splatter into the heating chamber and adhere to the inner walls of the heating chamber during oven cooking. This makes cleaning the heating chamber difficult, and users find cleaning a hassle.

[0049] In this regard, according to the oven cooking system 1 of this embodiment, even if grease or the like splatters from the food F during oven cooking, the oven cooking container 2, which corresponds to the heating chamber that stores the food F, is portable, so the oven cooking container 2 can be moved and easily cleaned in the sink, eliminating the hassle of cleaning for the user and providing the advantage of excellent cleanability.

[0050] The present invention is not limited to the above-described embodiment, and various modifications can be made within the scope of the claims. [Explanation of symbols]

[0051] 1 Oven Cooking System 2 oven cooking containers 3 Gas stove (heating cooker) 4 Handle 5 Main body parts 6 Lid 7. Water seal structure 8 Cooked food placing member 9 Grill 30 Top plate 31 Convection Burner 32 Trivet 33 Temperature sensor (bottom temperature detection means) 34 Stovetop control unit 35 Heating amount adjustment section 36 Setting section 37 Temperature input section 38 Heating time input section 39 Display section 41 Knob 51 Bottom 52 Side wall 53 Opening 61 Flange 62 Annular convex part 63 Ridge 64 protrusion 71 First Gap 72 The Second Gap 81 Placement section 82 Legs 91 Grill control unit 311 Heating Unit F Conditioned K Gap

Claims

1. an oven cooking container capable of storing food to be cooked inside and having a main body member and a lid body to enhance the degree of sealing of the inside; a heating means on which the oven cooking container is placed and which heats the placed oven cooking container; a bottom temperature detecting means for detecting a bottom temperature, which is the temperature of the bottom of the main body member of the oven cooking vessel; A temperature input unit for inputting a target temperature for heating the food; A heating time input unit for inputting a heating time for heating the food to be cooked; a control unit that executes heating control of the heating means, The control unit repeatedly executes an output reduction control for reducing the output of the heating unit when the detected bottom temperature satisfies a first predetermined condition based on the target temperature inputted by the temperature input unit and the bottom temperature detected by the bottom temperature detection unit, and an output increase control for increasing the output of the heating unit when the detected bottom temperature after the output reduction control is executed satisfies a second predetermined condition, thereby executing heating control for adjusting the temperature so that the temperature of the food to be cooked is maintained at or near the target temperature, until the heating time inputted by the heating time input unit is reached; The oven cooking vessel comprises: the outer peripheral edge of the lid is provided with a flange portion disposed on an upper end of the side wall portion of the main body member, and an annular convex portion protruding downward from an inner lower surface of the flange portion, and a first gap is formed between the outer peripheral surface of the annular convex portion and the inner peripheral surface of the main body member; a plurality of raised portions that are raised at a height lower than the annular convex portion are formed in the circumferential direction on the lower surface of the flange portion of the lid body or on the upper end of the side wall portion of the main body member, and a second gap is formed between the lower surface of the flange portion of the lid body and the upper end surface of the side wall portion of the main body member; The oven cooking system is characterized in that the first and second gaps are connected to each other, and the first and second gaps are configured to form a water seal structure in which steam in the oven cooking container condenses to form a water seal.

2. 2. The oven cooking system according to claim 1, The oven cooking container has a food placement means inside the main body member on which food can be placed via a gap between the bottom and the main body member, in an oven cooking system.

3. 3. The oven cooking system according to claim 1, The main body member has the bottom, a sidewall surrounding the bottom, and an upper opening, The lid is formed to cover the opening, The main body member is formed of a metal having excellent thermal conductivity, and the thickness of the bottom portion is greater than the thickness of the side wall portion.

4. In the oven cooking system according to any one of claims 1 to 3, An oven cooking system, wherein the distance from the top surface of the bottom of the main body member to the bottom surface of the lid body is 650 mm or more.

5. The oven cooking system according to any one of claims 1 to 4, An oven cooking system, wherein the shape of the bottom of the main body member is substantially the same as the shape of a heating portion of the heating means that heats the oven cooking container.

6. The oven cooking system according to any one of claims 1 to 5, An oven cooking system, wherein the oven cooking container is an anhydrous cooking container capable of performing anhydrous cooking.

7. A cooking device used in the oven cooking system according to any one of claims 1 to 6, The cooking device is characterized by comprising the heating means, the bottom temperature detection means, the temperature input unit, the heating time input unit, and the control unit.

8. An oven cooking container for use in the oven cooking system according to any one of claims 1 to 6, The oven cooking container is characterized in that it can store food to be cooked inside and has a structure that has a main body member and a lid body to increase the degree of airtightness inside.

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