Cooking methods using heating appliances and heating appliances

Abstract

To provide a cooking method by a heating cooker which promotes maceration of an article to be cooked with a taste of a seasoning liquid in a short period of time and prevents the loss of a flavor without breaking the article to be cooked into pieces.SOLUTION: According to a cooking method by a heating cooker in the invention, a heating cooker includes a magnetron 19 as a microwave heating means and a hot blast heater unit 41 as an oven heating means. The cooking method by a heating cooker includes a process for performing microwave heating on a food material of an article S to be cooked by the magnetron 19 and a process of performing hot blast convection heating on the article S to be cooked in which a seasoning liquid is added to the food material heated by the microwaves by the hot blast heater unit 41.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a cooking method using a cooking device for allowing a flavor of a seasoning liquid to penetrate into a food item immersed in the seasoning liquid, and a cooking device therefor.

Background Art

[0002] As a cooking method of this type of cooking device, for example, in Patent Document 1, a food material as a food item to be cooked and a seasoning liquid are placed in a pressure cooking pot, and first, the temperature of the pot is raised to and maintained at around 130°C, which is the boiling temperature in a high-pressure state exceeding 100°C, which is the boiling temperature at normal pressure, to sufficiently heat each of the food materials, and then, the temperature of the pot is lowered to and maintained at around 80°C, which is a simmering temperature at which the heat penetration is good and the flavor is likely to penetrate.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the conventional cooking method of a cooking device, a long time has been required to allow the flavor of the seasoning liquid to penetrate into the food materials. For example, the cooking method of the cooking device of Patent Document has adopted a method of allowing the flavor of the seasoning liquid to penetrate into the food materials by heating the pot to raise the temperature of the seasoning liquid and transferring the heat to the food materials immersed in the seasoning liquid using the seasoning liquid as a heat medium. In this method, since the seasoning liquid is first heated by the pot, raised in temperature, and boiled to simmer or simmer near the boiling temperature of the seasoning liquid, time is required to boil the seasoning liquid or raise the temperature to near the boiling temperature. Further, it is known that by making the seasoning liquid high in temperature or boiling and simmering it, the flavor, aroma, and umami of the seasoning liquid are lost, and it has been necessary to simmer for a long time at a high temperature before boiling in order to allow the flavor to penetrate without impairing the flavor.

[0005] Furthermore, while it is known that flavors penetrate more easily when the seasoning liquid is at a high temperature under high pressure, as demonstrated by the cooking method of the heating appliance described in Patent Document 1, for example, root vegetables such as radishes and carrots need to be simmered for a long time to allow the flavors to penetrate, avoiding excessive boiling by bringing the seasoning liquid to a boil and then lowering the temperature to 80°C to 100°C.

[0006] Therefore, the present invention aims to provide a cooking method using a heating device that promotes the absorption of seasoning liquid into the food being cooked in a short time, without causing the food to fall apart or losing its flavor. [Means for solving the problem]

[0007] The cooking method using the heating appliance of the present invention is: The system comprises a microwave heating means, an oven heating means, a temperature detection means for detecting the temperature of the food to be cooked, and a control means for controlling the microwave heating means and the oven heating means. By the aforementioned microwave heating means The aforementioned The process involves heating the food to be cooked using microwaves, and then adding a seasoning liquid to the microwave-heated food and heating it using the oven heating means with hot air convection. The control means controls the oven heating means to change the time and pattern of the hot air convection heating process according to the temperature difference of the food being cooked detected by the temperature sensing means before and after the addition of the seasoning liquid. It is characterized by doing so. [Effects of the Invention]

[0008] According to the cooking method of the heating appliance of the present invention, the food to be cooked can be softened and the flavor of the seasoning liquid can be absorbed into the food in a short time, thereby shortening the cooking time. [Brief explanation of the drawing]

[0009] [Figure 1] This is a schematic longitudinal cross-sectional view of a heating appliance according to the first embodiment of the present invention. [Figure 2] The same as above, a block diagram showing the electrical configuration. [Figure 3] The same as above, this is a plan view of the display unit. [Figure 4]The graph above shows the change in the temperature of the cooked food over time during the heating and warming processes when the cooking menu is set to "oden" and the microwave heating process is set to "flavor infusion". [Figure 5] This is a plan view of the display unit of a heating cooker according to a second embodiment of the present invention. [Figure 6] The graph above shows the change in the temperature of the cooked food over time during the heating and warming processes when the cooking menu is set to "oden" and the microwave heating process is set to "flavor infusion". [Figure 7] This graph shows the change in the temperature of the food being cooked over time during the heating and warming processes when the cooking menu is set to "oden" and the microwave heating process is set to "flavor infusion" in a cooking course of a heating cooker according to a modified second embodiment of the present invention. [Modes for carrying out the invention]

[0010] Hereinafter, preferred embodiments of the heating appliance according to the present invention will be described with reference to the accompanying drawings. Common reference numerals will be used for common parts throughout all of these drawings. [Examples]

[0011] Figures 1 and 2 show a first embodiment of the present invention applied to a microwave oven. First, based on Figure 1, the overall configuration of the microwave oven in this embodiment will be described as follows: 1 is a main body with an open top, and 2 is an openable and closable lid that covers the open top surface of the main body 1. The main body 1 and the lid 2 together constitute the exterior of the microwave oven. The main body 1 has a bottomed cylindrical heating chamber 3 with an open top surface, and when the lid 2 is opened, a bottomed cylindrical container 13a for containing food or seasoning liquids, which are the food to be cooked S, is detachably housed inside. When the container 13a is placed in the main body 1 and the lid 2 is closed, an inner lid 13b attached to the lower part of the lid 2 is configured to close the open top surface of the container 13a.

[0012] The heating chamber 3 is made of a metal that has heat resistance and corrosion resistance and reflects microwaves, such as stainless steel or aluminum-plated steel sheet, and the inner surface facing the container 13a is coated with a heat-resistant coating, such as silicone-based or ceramic-based paint. The heating chamber 3 forms a cooking chamber 12 that houses the container 13a containing the food to be cooked S. The inner wall forming the inner surface of the cooking chamber 12 consists of a bottom wall 12b and a peripheral wall 12d, and a lid temperature sensor 14, which is composed of a thermistor or humidity sensor, is provided on the lower surface of the lid 2 as a temperature detection means for detecting the temperature of the inner lid 13b. A microwave-transmitting section 24 is provided in the bottom wall 12b of the cooking chamber 12, and this microwave-transmitting section 24 is made of glass or ceramic that transmits microwaves.

[0013] The microwave heating means of this embodiment employs a configuration that radiates microwaves from below the microwave-transmitting section 24 of the cooking chamber 12 toward the internal space of the cooking chamber 12. A magnetron 19 is provided at the bottom of the main body 1 as a microwave generating means for supplying microwaves, which are radio waves, into the cooking chamber 12, and a waveguide 21 is provided between the bottom wall 12b of the cooking chamber 12 and the microwave-transmitting section 24. The microwave generating device mainly consists of the magnetron 19, a magnetron drive unit 37 (see Figure 2) that drives the magnetron 19, the waveguide 21, a rotating antenna 28 provided below the microwave-transmitting section 24, and an antenna rotation motor 29 that rotates the rotating antenna 28. Furthermore, 27 is made up of a part of the waveguide 21 and a metal plate, and is a concave antenna housing that houses the rotating antenna 28, with the upper opening of this antenna housing 27 covered by the microwave-transmitting section 24.

[0014] The rotating antenna 28 stirs the microwaves oscillated by the magnetron 19 and guided by the waveguide 21 directly beneath the rotating antenna 28, and these microwaves are passed through the microwave-transmitting section 24 to evenly irradiate the container 13a. The entire rotating antenna 28 is positioned parallel to the microwave-transmitting section 24, facing the microwave-transmitting section 24.

[0015] Reference numeral 30 is a bottom temperature sensor provided at the lower part of the oven chamber 11, for detecting the surface temperature of the lower part of the container 13a. This bottom temperature sensor 30 is composed of, for example, an infrared sensor that is non-contact with the container 13a, and acts as a container temperature detection means for detecting the temperature inside the container 13a. Note that the bottom temperature sensor 30 may be a contact-type temperature sensor such as a thermistor, and may be configured to contact the container 13a.

[0016] Reference numeral 41 is a hot air heater unit for oven heating provided on the outdoor side of the cooking chamber 12 inside the main body 1. This hot air heater unit 41 is provided as a heating means for the container 13a that houses the object to be cooked S, and is generally composed of a convex casing 42 attached to the peripheral wall 12d, a hot air heater 43 for heating air, a hot air fan 44 for sending and circulating the heated air into the cooking chamber 12, and an electric hot air motor 45 for rotating the hot air fan 44 in a predetermined direction. As an internal space between the peripheral wall 12d and the casing 42, a heating chamber 46 formed on the outdoor side of the cooking chamber 12 houses the hot air heater 43 and the hot air fan 44 respectively.

[0017] The hot air fan 44 is provided as a so-called centrifugal fan that discharges the air taken in the axial direction in the radial direction perpendicular to the axial direction by the centrifugal force during rotation, and the tubular hot air heater 43 is arranged to surround the radial direction of the hot air fan 44. In this embodiment, the hot air heater 43 which is also a heat generating part uses, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, etc., but this is just an example. The peripheral wall 12d has a suction port 47 near the height of its center, and a plurality of hot air outlets 48 are provided around the suction port 47. These suction ports 47 and hot air outlets 48 function as ventilation parts that communicate between the cooking chamber 12 and the heating chamber 46.

[0018] In this embodiment, when the hot air fan 44 is rotationally driven with the energization of the hot air motor 45, the air sucked from the inside of the cooking chamber 12 through the suction port 47 is blown out in the radial direction of the hot air fan 44, heated by the energized hot air heater 43, and the hot air passes through the hot air outlet 48 and is supplied into the cooking chamber 12. As a result, a path for circulating hot air inside and outside the cooking chamber 12 is formed, and the object to be cooked S and the container 13a in the cooking chamber 12 are configured to be oven-heated by hot air convection heating.

[0019] In addition, an inner ceiling heater 22 as a lid heater is disposed on the lid body 2, and an inner bottom heater 23 as a bottom heater composed of a sheathed heater or the like is disposed near the outer periphery so as not to interfere with the rotating antenna 28 in the antenna storage portion 27. The inner bottom heater 23 grills the object to be cooked S and the container 13a by radiating heat from below. Further, the inner ceiling heater 22 suppresses the condensation of the steam generated from inside the container 13a on the inner surface of the inner lid 13b by heating the inner lid 13b.

[0020] The container 13a has a bottomed cylindrical shape and is made of a microwave-transmitting and heat-resistant material such as LCP (Liquid Crystal Polymer) resin or ceramics. Here, for example, a container 13a made of ceramics with a thermal conductivity of 2 W / mK has a lower thermal conductivity compared to those made of steel with a thermal conductivity of 53 W / mK, copper with a thermal conductivity of 372 W / mK, aluminum with a thermal conductivity of 204 W / mK, or stainless steel with a thermal conductivity of 16 W / mK, which are generally used for pots used in ovens and rice cookers. Therefore, in a configuration where the container 13a is placed on the microwave-transmitting section 24 and the outer bottom surface of the container 13a is heated by the bottom heater 23 inside the oven, and the entire container 13a is heated by heat conduction, localized heating occurs. However, the container 13a in this embodiment has a flange portion 13c that extends outward from the upper edge of the opening, and by placing the lower surface of this flange portion 13c on the upper edge of the opening of the heating chamber 3, the container 13a is housed in a suspended state within the cooking chamber 12. As a result, a gap is formed between the lower surface of the container 13a and the microwave-transmitting portion 24, so that even when heating by the bottom heater 23 inside the chamber, the entire outer bottom surface of the container 13a can be uniformly heated by radiant heat, and even when oven heating is performed by the hot air heater unit 41, the hot air circulating and heating inside the cooking chamber 12 passes through the gap, and the entire surface of the container 13a can be heated.

[0021] The inner lid 13b is made of a metal material and has a disc shape with approximately the same diameter as the upper opening of the container 13a. It is formed in a roughly dish shape, and when the lid 2 is closed, the peripheral edge of the inner lid 13b abuts against the upper surface of the flange portion 13c of the container 13a, sealing the gap between the container 13a and the inner lid 13b. In addition, to seal the space between the container 13a and the inner lid 13b, a lid packing, which is an elastic member, may be provided around the entire outer circumference of the inner lid 13b.

[0022] The lid 2 is provided with a steam passage 62 and a steam vent 63, and the inner lid 13b is provided with a steam hole 13d, allowing communication between the inside of the container 13a and the outside air outside the oven range via the steam vent 63, steam passage 62, and steam hole 13d. Furthermore, 65 is a pressure regulating valve located above the steam hole 13d that opens and closes the steam passage 62. When pressurizing the inside of the container 13a, the pressure regulating valve 65 closes the steam vent 13d, thereby closing the steam passage 62 and completely sealing the opening of the container 13a. At this point, the container 13a and the food to be cooked S are heated by the magnetron drive unit 37 and the hot air heater unit 41, etc., generating steam from the food to be cooked S, which increases the internal pressure of the container 13a and thus pressurizes the inside of the container 13a. Therefore, in this embodiment, the container 13a can be maintained in a predetermined pressurized steam state, for example, at 105°C to 120°C. Furthermore, when releasing steam from the container 13a to the outside, the steam passage 62 is opened by opening the steam vent 13d that was previously blocked by the pressure control valve 65, thereby maintaining atmospheric pressure inside the container 13a regardless of heating of the container 13a.

[0023] 13e is a pressure relief port provided in the inner lid 13b, and 66 is a pressure relief pump that lowers the pressure inside the container 13a to below normal atmospheric pressure when the lid 2 is closed to the main body 1. 67 is a pressure relief regulating valve provided above the pressure relief port 13e, which opens and closes a pressure relief path (not shown) that connects the pressure relief pump 66 to the inside of the container 13a. After the container 13a is placed in the cooking chamber 12 and the lid 2 is closed, the pressure relief regulating valve 65 closes the steam passage 62, and the pressure relief regulating valve 67 opens the pressure relief path, thereby reducing the internal pressure of the sealed container 13a. When returning the pressure inside the container 13a from a reduced pressure state to the same pressure as the outside air, the operation of the pressure relief pump 66 is stopped, the pressure relief regulating valve 67 closes, and the pressure relief regulating valve 65 opens, opening the steam passage 62. In other words, the degassing pump 66, pressure reducing valve 67, and pressure adjusting valve 65 also serve as pressure relief means to return the inside of the container 13a from a reduced pressure state to the same pressure as the outside air.

[0024] Figure 2 illustrates the main electrical configuration of the oven range of this embodiment. In the figure, 31 is a control means configured by a microcomputer, and as is well known, this control means 31 includes a CPU as a calculation processing means, a storage means 32 such as memory as a storage medium, a timing means 33 such as a timer for measuring various times such as the time of day and cooking time, and input / output devices.

[0025] In addition to the aforementioned lid temperature sensor 14 and bottom temperature sensor 30, the input port of the control means 31 is electrically connected to the following: the operating means 7, the lid opening / closing detection means 34 for detecting the opening / closing state of the lid 2, the hot air motor rotation detection means 35 for detecting the rotation speed of the hot air fan 44, and the antenna position detection means 36 for detecting the origin position of the rotating antenna 28 that constitutes the microwave generator. The output port of the control means 31 is electrically connected to the aforementioned magnetron drive device 37 and pressure reducing pump 66, the display means 6, the rotating antenna drive means 38 for operating the antenna rotation motor 29 that rotates the rotating antenna 28 that radiates microwaves into the cooking chamber 12, the heater drive means 39 such as relays for switching the power on and off to the hot air heater 43 for oven heating and the interior top heater 22 and interior bottom heater 23 for grill heating, and the hot air motor drive means 40 for rotating the hot air motor 45.

[0026] The display means 6 displays cooking settings and progress for display, notification, and operation purposes. The touch sensor, which serves as the operation means 7, is, for example, located on the surface of the LCD (Liquid Crystal Display) 16 of the display means 6 (described later), enabling various operation inputs related to heating and cooking. On the back side of the display means 6, although not shown, an operation panel PC (printed circuit board) is arranged to control the display means 6 and the operation means 7.

[0027] The operating means 7, which is composed of touch sensors, consists of multiple touch keys, each of which is a component that connects a transparent electrode part made of conductive polymer with a contact part that connects to the PC board of the operation panel, using pattern wiring. By touching one of the multiple button display parts displayed on the LCD 16 via the operating means 7, the touch key that is positioned on the button display part and corresponds to that button display part is touched, and that button display part is selected.

[0028] The control means 31 receives operation signals from the operation means 7 and detection signals from the lid temperature sensor 14, lid opening / closing detection means 34, hot air motor rotation detection means 35, and antenna position detection means 36. Based on timing from the timing means 33, it outputs control signals for driving to the magnetron drive unit 37, the rotating antenna drive means 38, the heater drive means 39, and the hot air motor drive means 40, and also outputs control signals for display to the display means 6. These functions are realized by the control means 31 reading a program stored in the storage means 32. In particular, in this embodiment, the control means 31 is equipped with a program that makes it function as a heating control means 51 and a display control unit 52.

[0029] The heating control means 51 primarily controls the operation of various parts related to the heating of the food being cooked. Upon receiving an operation signal from the operation means 7, and if it determines that the lid 2 is closed based on a detection signal from the lid opening / closing detection means 82, it sends control signals to the magnetron drive unit 37, the rotating antenna drive unit 38, the heater drive unit 39, and the hot air motor drive unit 40 in accordance with the operation signal to control various heating methods for the food being cooked. Furthermore, cooking information for all dishes that can be cooked using the oven range is stored in the storage means 32. When the operation means 7 instructs the heating control means 51 to start cooking for a selected dish from those stored in the storage means 32, a predetermined cooking course is set according to the cooking information of the selected dish, and the food being cooked is heated according to the heating pattern of that cooking course.

[0030] The cooking menu includes both manual and automatic cooking menus. The manual cooking menu allows the user to manually set the type and power of heating, such as oven heating or microwave heating, as well as the internal temperature of the cooking chamber 12 and the cooking time. The automatic cooking menu, on the other hand, has the type and power of heating, as well as the internal temperature of the cooking chamber 12 and the cooking time settings, pre-stored in the memory means 32. When selected, the cooking menu heats and cooks the food S according to these settings.

[0031] The display control unit 52 works in conjunction with the heating control means 51 to control the operation of the display means 6 related to the display. The display means 6 controlled by the display control unit 52 is composed of a liquid crystal panel or an illumination lamp, but other types of displays may also be used.

[0032] Figure 3 is a plan view of the display means 6 of this embodiment. Referring to this figure, the display means 6 consists of an LCD 16 as a screen display unit and an LED (Light Emitting Diode) display unit 17 as a status display unit for displaying various information related to cooking. The LED display unit 17 displays the actual status of the oven. In this embodiment, the "Microwave" LED display unit 17-1 lights up when microwave heating is being performed, the "Heating" process LED display unit 17-2 lights up when heating is being performed and the container 13a is getting hotter, the "Pressurizing" process LED display unit 17-3 lights up when the inside of the container 13a is pressurized, the "Release Pressure" process LED display unit 17-4 lights up when the inside of the container 13a returns from a pressurized state to atmospheric pressure or when the inside of the container 13a is reduced to a pressure lower than atmospheric pressure by the depressurizing pump 66, the "Simmering" process LED display unit 17-5 lights up when the simmering process described later is being performed, and the "Keep Warm" process LED display unit 17-6 lights up when the process transitions to the keep-warm process. The display control unit 52 controls the LED display unit 17 in this manner. Therefore, even when the backlight of the LCD 16 is dimmed, the user can understand the current status of the rice cooker at a glance by checking the LED display unit 17. Here, the color of light emitted by each LED display unit 17 may be different when lit, allowing the user to understand the current status of the rice cooker at a glance. In this embodiment, the LED display unit 17 is located near the LCD 16, but it may be located at a distance from the LCD 16. Alternatively, the LED display unit 17 may be omitted, and the content of the LED display unit 17 may be displayed on the LCD 16.

[0033] When the user plugs the power plug pre-installed on the main unit 1 into a household outlet, the necessary power is supplied to each part, such as the display means 6 and the control means 31. At this time, the display control means 52 controls the LCD 16 to display the arrangement of the main screen G1 as shown in Figure 3 after a predetermined time has elapsed or on a predetermined startup display screen.

[0034] To explain the main screen G1, at its top there is a menu selection key display area A1, which displays the "Cooking Menu" button display area B1 and the cooking menu selection display area D2 side by side. Here, the "Cooking Menu" button display area B1 includes a text display element D1 that reads "Cooking Menu". The cooking menu selection display area D2 displays the currently selected cooking menu; for example, in Figure 4, "Oden" is displayed.

[0035] The "Cooking Menu" button display unit B1 is operated to select the type of cooking menu in order to heat and cook the food to be cooked using the automatic cooking menu. When the "Cooking Menu" button display unit B1 is touched, the display control means 52 controls the LCD 16 to display a cooking menu selection screen (not shown) in which the selectable cooking menus are listed. When a type of cooking menu, such as "oden," is selected on this cooking menu selection screen, the display control means 52 controls the LCD 16 to display the selected cooking menu, such as "oden," on the cooking menu selection display unit D2. In addition to oden, the menu options available on the menu selection screen include dishes that take a long time to cook until tender and use ingredients that are difficult to cook through due to bones, such as braised pork belly, braised pork, braised spare ribs, char siu, and braised chicken wings; stewed dishes such as curry, stew, stewed offal, and braised beef tendons; boiled bean dishes that take a long time to cook until tender, such as mixed bean dishes, pork and beans, and black beans; dishes using root vegetables such as daikon radish, burdock root, lotus root, and carrots, such as pork soup, Chikuzen-ni, and yellowtail and daikon; fish dishes where the bones are edible; red bean rice dishes made from ingredients such as chestnuts, sweet potatoes, corn, baby food, and raw adzuki beans; and soup dishes such as chicken stock made by boiling chicken bones, and pork bone stock made by boiling pork bones. These cooking menus are just examples; it is also possible to make various menus, similar to those of conventional electric pressure cookers, available on the cooking menu selection screen.

[0036] Below the menu selection display area A1, the flavor infusion selection display area A2 is displayed with a button display area B3 for selecting "flavor infusion" and a text display area D4 that says "microwave use," suggesting that the button display area B3 for selecting "flavor infusion" is a button display area for selecting whether or not to use microwaves. The remaining time display area D5, which displays the remaining time until cooking is complete, is displayed side by side. Here, the button display area B3 for selecting "flavor infusion" includes the microwave use selection display area D3, and in Figure 4, "flavor infusion" is displayed.

[0037] The "Flavor Infusion" selection button display unit B3 is used to select whether or not to use the microwave heating process in conjunction with the cooking menu currently displayed on the cooking menu selection display unit D2. When the "Flavor Infusion" selection button display unit B3 is touched, the display control means 52 controls the LCD 16 to display a microwave heating selection screen (not shown) that lists the selectable microwave heating processes. When a type of microwave heating process, such as "Flavor Infusion," is selected on this microwave heating selection screen, the display control means 52 controls the LCD 16 to display the selected microwave heating process, such as "Flavor Infusion," on the microwave combined use selection display unit D3. In addition to "Flavor Infusion," other microwave heating processes that can be selected on the microwave heating selection screen may include "None," which does not perform a microwave heating process, and these microwave heating processes are just examples.

[0038] Below the flavor selection display area A2 and the remaining time display area D5, there is a "Start Cooking" button display area B6 containing the text display element D6 that reads "Start Cooking," and an "Off" button display area B7 containing the text display element D7 that reads "Off," arranged side by side.

[0039] The "Start Cooking" button display unit B6 is operated when starting or restarting cooking. When the "Start Cooking" button display unit B6 is touched, the heating control means 51 stores the settings for the cooking menu and microwave heating process currently displayed on the main screen G1 in the storage means 32 as the settings for the current cooking course. The storage means 32 then controls the start of heating for the food to be cooked in the container 13a housed in the cooking chamber 12.

[0040] The "Off" button display unit B7 is operated when the heating cooking is stopped. When the "Off" button display unit B7 is touched, the heating control unit 34 stops heating the food being cooked in the container 13a located in the cooking chamber 12 and switches to the "Off" state.

[0041] Next, I will explain the operation of the oven range of this embodiment. First, regarding the penetration of flavor, it is related to "diffusion," a physical phenomenon in which substances move from an area of ​​high concentration to an area of ​​low concentration in an attempt to equalize their concentration. For example, vegetables such as radishes have cell membranes, so normally, even if these vegetables are placed in a seasoning liquid, water moves between the seasoning liquid and the vegetables, while other components such as salt and umami components do not enter the vegetables. However, when the temperature of the vegetables reaches 50°C to 60°C, the function of these cell membranes decreases, so other components such as salt and umami components also "diffuse" into the cells of the vegetables along with the water. And "diffusion" occurs more quickly at higher temperatures.

[0042] Figure 4 is a graph showing the time-dependent change in the temperature t of the cooked food S, calculated from the temperature detected by the bottom temperature sensor 30, during the heating and warming processes when the cooking course is set to "oden" for the menu and "flavor absorption" for the microwave heating process.

[0043] To describe the operation of heating and cooking in this embodiment, the lid 2 is opened and the container 13a is removed. After placing ingredients that require pre-boiling, such as a radish, into the container 13a, the container 13a is placed in the cooking chamber 12 and the lid 2 is closed. Around the same time, the power plug of the oven range is plugged into the outlet and power is turned on. The oven range enters an initial off (standby) state where no heating is taking place, and the display control means 52 controls the LCD 16 to display the top screen G1.

[0044] Then, after setting the cooking menu and microwave heating process on the main screen G1, when the "Start Cooking" button display unit B6 is touched, the heating control means 51 stores the cooking menu and microwave heating process settings currently displayed on the main screen G1—for example, in this case, the cooking menu is "Oden" and the microwave heating process is set to "Flavor Infusion"—as the settings for the current cooking course in the storage means 32. The display control means 52 also displays the remaining time for the heating process in the heating pattern of the cooking course for the cooking menu and microwave heating process currently displayed on the main screen G1, calculated from the information stored in the storage means 32, on the remaining time display unit D5. For example, as shown in Figure 4, if the cooking menu is "Oden" and the microwave heating process is "Flavor Infusion," the remaining time display unit D5 displays "15 minutes," which is the heating process time for this heating pattern stored in the storage means 32. The heating control means 51 then performs a microwave heating process on the ingredients that require pre-boiling, which are contained in the container 13a in the cooking chamber 12, in accordance with the heating pattern of the set cooking course. Subsequently, it performs a heating process on the ingredients and seasoning liquid contained in the container 13a, which are cooked in the order of a temperature rise process, a boiling process, and a simmering process.

[0045] When the heating process begins, the process moves to a microwave heating process in which ingredients requiring pre-boiling, in this case daikon radish, are heated with microwaves. When the microwave heating process begins, the heating control means 51 outputs a heating control signal to the magnetron drive device 37, controlling the magnetron 19 so that microwaves are irradiated at a predetermined output, such as 1000W, for a predetermined time, such as 5 minutes. At the same time, it outputs a drive control signal to the rotating antenna drive means 38, controlling the antenna rotation motor 29 to rotate the rotating antenna 28. Since no seasoning liquid has been added yet, only the daikon radish is heated with microwaves. The temperature of this daikon radish can be rapidly raised and passed through the 50°C to 70°C range, where the enzyme PME (Pectin Methylesterase) contained in vegetables is activated and pectin, a polysaccharide contained in vegetables and plants that is the main component of pectin, a binding substance between cells, hardens. Furthermore, the temperature of this daikon radish can be rapidly raised to above 80°C, where pectin softens. Therefore, microwave heating allows for the rapid softening and dehydration of daikon radish, an ingredient that requires pre-boiling. Furthermore, when the ingredient requiring pre-boiling, as in this case, is daikon radish, the bitter component of daikon radish, isothiocyanate, can be reduced. The main screen G1 and the microwave heating selection screen may be configured to allow users to select the type and quantity of ingredients that require pre-boiling, for example, "four daikon radishes, 1.5 cm to 2 cm thick," and the settings for microwave output and microwave heating process time may be configured to correspond to the selected type and quantity of ingredients.

[0046] Furthermore, when the heating process begins, the display control means 52 controls the "microwave" LED display unit 17-1 and the "heating" process LED display unit 17-2 to light up, and controls the LCD 16 to count down and display the time shown on the remaining time display unit D5 based on the timing from the timing means 33. As a result, the user can grasp the approximate cooking time as the cooking process progresses at the start of cooking, and the remaining time until cooking is completed is displayed in minutes, improving convenience.

[0047] Subsequently, when the heating control means 51 receives a timing signal from the timing means 33 indicating that a predetermined time has elapsed since the start of the microwave heating process, it controls the magnetron 19 to stop the microwave irradiation and controls the antenna rotation motor 29 to stop the rotation of the rotating antenna 28. The display control means 52 then controls the LCD 16 to stop the countdown of the time displayed on the remaining time display unit D5, turns off the "heating" process LED display unit 17-2, makes the "microwave" LED display unit 17-1 blink, and activates a buzzer (not shown) to notify that the microwave heating process has finished. The oven range of this embodiment may be configured to be equipped with a communication means and connectable to an internet line, and this internet line may be used to notify the user's mobile terminal, such as a smartphone, that the microwave heating process has finished.

[0048] When the end of the microwave heating process is announced, the user opens the lid 2 and adds, for example, a seasoning liquid at room temperature or cold, such as the seasoning liquid for oden, and ingredients that do not require pre-boiling, such as boiled eggs, knotted kelp, chikuwa, tsumire, grilled chikuwa, and fried tofu, to the container 13a in which the daikon radish is contained at a high temperature. At this point, heat transfer occurs so that the high-temperature daikon radish and the cold seasoning liquid reach similar temperatures, and the large temperature difference between the two promotes the diffusion and penetration of the seasoning liquid into the daikon radish as an ingredient.

[0049] If the timing of adding the seasoning liquid 13a to the container 13a is delayed, and a long time passes between the end of the microwave heating process and the addition of the seasoning liquid, the temperature of the daikon radish will decrease, reducing the temperature difference with the oden seasoning liquid. This can lead to a lack of diffusion and penetration of the seasoning liquid into the daikon radish, resulting in a less flavorful radish. Therefore, in this embodiment, the heating control means 51 detects the temperature of the container 13a before and after adding the seasoning liquid based on the temperature detected by the bottom temperature sensor 30. If the temperature difference before and after adding the seasoning liquid is less than a predetermined value, the heating control means 51 is configured to change the time and heating pattern of the simmering process described later in accordance with this value. The heating control means 51 also measures the time from the end of the microwave heating process to the opening of the lid 2 using the timing means 33. If this time is longer than a predetermined time, the heating control means 51 may be configured to extend the time of the simmering process described later in accordance with this time.

[0050] When the seasoning liquid and ingredients that do not require pre-boiling are placed in container 13a and the lid 2 is closed, and for example the "Start Cooking" button display unit B6 is touched, the process moves to the heating step, and the heating control means 51 outputs a heating control signal to the heater drive means 39 to keep the hot air heater 43 continuously energized, and at the same time outputs a drive control signal to the hot air motor drive means 40 to control the hot air motor 45 so that the hot air fan 44 rotates, heating container 13a in the oven using hot air convection heating. The display control means 52 then controls the LCD 16 to restart the countdown of the time displayed on the remaining time display unit D5, turns off the "Microwave" LED display unit 17-1, and turns on the "Heating" process LED display unit 17-2.

[0051] Subsequently, the heating control means 51 determines, based on the temperature detected from the bottom temperature sensor 30, that the temperature t of the food to be cooked S has reached a predetermined temperature or higher, for example, 95°C or higher, and / or receives a detection signal from the lid temperature sensor 14 indicating that the temperature of the inner lid 13b has reached a predetermined temperature or higher, for example, 95°C or higher, then determines that the seasoning liquid of the food to be cooked S has reached or is near the boiling temperature, and proceeds to the next boiling step.

[0052] When the process moves to boiling, the heating control means 51 controls the hot air heater 43 and hot air fan 44 based on the temperature detected from the bottom temperature sensor 30 and / or the lid temperature sensor 14, so that the temperature t of the food to be cooked S reaches a predetermined temperature, such as 95°C to 98°C, where the seasoning liquid does not boil, for a predetermined time such as 7 minutes, and maintains that temperature. As described above, by adding cold seasoning liquid to a high-temperature daikon radish, the diffusion and penetration of the seasoning liquid into the daikon radish as an ingredient is promoted in a short time, and there is no need to boil the seasoning liquid to allow the flavor of the seasoning liquid to permeate the daikon radish. By maintaining the seasoning liquid at a predetermined temperature where it does not boil, it is possible to suppress the deterioration of taste, such as the loss of flavor and aroma of the seasoning liquid, that can occur when the seasoning liquid boils. In addition, since it is not necessary to heat the daikon radish at a high temperature exceeding 100°C for a long time, it is possible to suppress the daikon radish from falling apart during cooking.

[0053] If the temperature difference before and after adding the seasoning liquid before the aforementioned heating process is less than a predetermined value, the predetermined time and heating pattern are changed in accordance with this value. For example, if the temperature of the daikon radish has dropped to about the same temperature as the seasoning liquid for the oden, the heating control means 51 immediately closes the steam vent 13d with the pressure adjustment valve 65 to close the steam passage 62 and pressurizes the inside of the container 13a. For a predetermined time, such as 1 minute, the heating control means 51 controls the hot air heater 43 and hot air fan 44 so that the temperature t of the food being cooked is maintained at, for example, 110°C in a pressurized steam state. After that, the heating control means 51 opens the steam vent 13d with the pressure adjustment valve 65 to open the steam passage 62, and also controls the hot air heater 43 and hot air fan 44 for a predetermined time, such as 10 minutes, so that the temperature t of the food being cooked is maintained at, for example, 95°C to 98°C.

[0054] Subsequently, when the heating control means 51 receives a signal from the timing means 33 indicating that a predetermined time has elapsed in the boiling process, it proceeds to the next simmering process.

[0055] The simmering process involves simmering the food to be cooked S and allowing the flavors of the ingredients to permeate. The heating control means 51 lowers the temperature of the food to be cooked S to a predetermined temperature, for example, 80-85°C, based on the temperature detected by the bottom temperature sensor 30 and / or the lid temperature sensor 14. At the same time, it controls the lid heater 16 based on the temperature detected by the lid temperature sensor 14 to prevent condensation on the inner lid 5.

[0056] Subsequently, when the time displayed on the remaining time display unit D5 becomes "0" and the heating control means 51 receives a signal from the timing means 33 indicating that the heating cooking process has elapsed, it controls the power supply to the hot air heater 43 to stop, and at the same time controls the rotation of the hot air fan 44 to stop the oven heating and end the simmering process. The display control means 52 then controls the "heating" process LED display unit 17-2 to turn off, the "keep warm" LED display unit 17-6 to turn on, and activates a buzzer (not shown) to notify that the heating cooking process is complete. In addition, as with the end of the microwave heating process, if the oven range is equipped with a communication means and configured to connect to an internet line, it may be configured to use this internet line to notify the user's mobile terminal, such as a smartphone, that the heating cooking process is complete. Once the heating cooking process is complete, the process moves to a keep warm process in which the temperature of the food to be cooked S is lowered to a predetermined temperature, for example, 70°C, and maintained at that temperature.

[0057] As described above, the cooking method using the heating appliance of this embodiment is a cooking method using a heating appliance equipped with a magnetron 19 as a microwave heating means and a hot air heater unit 41 as an oven heating means, and comprises the steps of: microwave heating of the food to be cooked S with the magnetron 19, and hot air convection heating of the food to be cooked S, which is the food to be cooked with seasoning liquid added to the microwave heating, with the hot air heater unit 41.

[0058] This configuration allows for the rapid pre-cooking and dehydration of daikon radish, an ingredient that requires pre-boiling, through microwave heating. Furthermore, heat transfer occurs so that the high-temperature daikon and the cold seasoning liquid reach similar temperatures. The large temperature difference between the two accelerates the diffusion and penetration of the seasoning liquid into the daikon in a short time. Consequently, the cooking time, specifically the heating process, can be shortened.

[0059] Furthermore, in the cooking method using the heating appliance according to this embodiment, the heating appliance further includes a bottom temperature sensor 30 as a temperature detection means that detects the temperature of the seasoning liquid by detecting the temperature inside the container 13a, and a heating control means 51 as a control means that controls the hot air heater unit 41. In the hot air convection heating step, the heating control means 51 controls the hot air heater unit 41 to maintain the temperature of the seasoning liquid at 95°C to 98°C, which is a temperature at which the seasoning liquid does not boil, based on the temperature of the seasoning liquid detected by the bottom temperature sensor 30.

[0060] By using this method, there is no need to boil the seasoning liquid to allow the flavor to permeate the daikon radish, thus preventing the loss of flavor and aroma that can occur when boiling the seasoning liquid. Furthermore, since there is no need to heat the daikon radish at temperatures exceeding 100°C for an extended period, the daikon radish is less likely to fall apart during cooking.

[0061] Furthermore, the heating cooker according to this embodiment includes a magnetron 19 for microwave heating and a hot air heater unit 41 for hot air convection heating. The microwave heating means heats the ingredients of the food to be cooked S using microwave heating means, and then the food to be cooked S to which seasoning liquid has been added uses the hot air heater unit 41 for hot air convection heating. The heating control means 51 controls the microwave heating means and the hot air heater unit 41 according to the heating pattern of the automatic cooking menu, and has an automatic heating cooking function.

[0062] By configuring it in this way, it is possible to provide a cooking appliance that can shorten the cooking time and reduce the burden on the user. [Examples]

[0063] Figures 5 and 6 show a second embodiment in which the present invention is applied to a microwave oven. In this embodiment, a method of heating and cooking is employed in conjunction with a microwave oven.

[0064] Figure 5 is a plan view of the display means 6 of this embodiment. Referring to this figure, this embodiment differs from the first embodiment in that the LED display unit 17-11 for "flavor absorption" is provided on the LED display unit 17' instead of the LED display unit 17-1 for "microwave". The rest is the same as the first embodiment, so the explanation will be omitted.

[0065] The "flavor infusion" LED display unit 17-11 lights up when the flavor infusion process, which will be described later, is being carried out. When the process transitions to the flavor infusion process, the display control means 52 controls the LED display unit 17-11 to light up, and when the flavor infusion process is completed, the display control means 52 controls the LED display unit 17-11 to turn off.

[0066] Figure 6 is a graph showing the change over time in the temperature t of the food to be cooked S, calculated from the temperature detected by the bottom temperature sensor 30, during the heating and warming processes when the cooking course is set to "oden" for the menu and "flavor absorption" for the microwave heating process. Referring to Figure 6, the operation of heating in this embodiment will be explained as follows: First, ingredients that require pre-boiling, such as daikon radish, are pre-heated in a microwave oven without adding any seasoning liquid or water. For example, if there are four daikon radishes that are 1.5 cm to 2 cm thick, they are pre-heated in a microwave oven at a power output of 600 W for 6 to 8 minutes to soften and dehydrate the daikon radishes, which are ingredients that require pre-boiling.

[0067] Subsequently, the user places, for example, a daikon radish that has been heated to a high temperature using microwave heating, a seasoning liquid at room temperature or cold for the food to be cooked S, for example, the seasoning liquid for oden, and ingredients for the food to be cooked S that do not require pre-boiling, for example, boiled eggs, knotted kelp, chikuwa, tsumire, grilled chikuwa, and fried tofu, among other oden ingredients, into container 13a, places container 13a in the cooking chamber 12, and closes the lid 2. Around the same time, the power plug of the oven range is plugged into the outlet and powered on, the oven range enters an initial off (standby) state where no heating is taking place, and the display control means 52 controls the LCD 16 to display the top screen G1.

[0068] Then, after setting the cooking menu and microwave heating process on the main screen G1, when the user touches the "Start Cooking" button display unit B6, the heating control means 51 stores the cooking menu and microwave heating process settings currently displayed on the main screen G1 as the settings for the current cooking course in the storage means 32, and the display control means 52 displays the remaining time for the heating process in the heating pattern of the cooking menu currently displayed on the main screen G1, calculated from the information stored in the storage means 32, on the remaining time display unit D5.

[0069] Once the heating process begins, the process transitions to a flavoring step that promotes the diffusion and penetration of the seasoning liquid into the ingredients. When the flavoring step begins, the display control means 52 controls the "flavoring" LED display unit 17-1 to light up, and controls the LCD 16 to count down and display the remaining time shown on the remaining time display unit D5 based on the timing from the timing means 33. In the flavoring step, heat transfer occurs so that the high-temperature daikon and the cold seasoning liquid reach similar temperatures, and the large temperature difference between the two promotes the diffusion and penetration of the seasoning liquid into the daikon as an ingredient. The heating control means 51 may also control the pressure adjustment valve 65 to close the steam passage 62 and the pressure reduction adjustment valve 67 to open the pressure reduction path while driving the pressure reduction pump 66, thereby lowering the internal pressure of the sealed container 13a and further promoting the diffusion and penetration of the seasoning liquid into the daikon as an ingredient.

[0070] Subsequently, when the heating control means 51 receives a timing signal from the timing means 33 indicating that a predetermined time, such as 5 minutes, has elapsed since the start of the flavor infusion process, it proceeds to the next heating process.

[0071] During the heating process, the heating control means 51 outputs a heating control signal to the heater drive means 39 to keep the hot air heater 43 continuously energized, and at the same time outputs a drive control signal to the hot air motor drive means 40 to control the hot air motor 45 so that the hot air fan 44 rotates, thereby heating the container 13a in the oven using hot air convection heating. The heating control means 51 also closes the steam vent 13d with the pressure adjustment valve 65, thereby closing the steam passage 62. As a result, steam is generated as the food being cooked S heats up, and the inside of the container 13a becomes pressurized. The display control means 52 then controls the LED display unit 17-11 for "flavor absorption" to turn off and the LED display unit 17-2 for the "heating" process to turn on.

[0072] Subsequently, the heating control means 51 determines that the temperature t of the food to be cooked S has reached a predetermined temperature or higher, for example, 110°C or higher, based on the temperature detected from the bottom temperature sensor 30, and / or receives a detection signal from the lid temperature sensor 14 indicating that the temperature of the inner lid 13b has reached a predetermined temperature or higher, for example, 110°C or higher, then determines that the inside of the container 13a has entered a pressurized steam state and proceeds to the next pressurization step.

[0073] In the pressurization process, the heating control means 51 controls the hot air heater 43 and hot air fan 44 based on the temperature detected from the bottom temperature sensor 30 and / or the lid temperature sensor 14, so that the temperature t of the food being cooked S is maintained at a predetermined pressurized boiling temperature, for example, 110°C, for a predetermined time, for example, 1 minute. The display control means 52 then controls the LED display unit 17-2 for "heating" to turn off and the LED display unit 17-3 for the "pressurization" process to turn on.

[0074] Subsequently, when the heating control means 51 receives a timing signal from the timing means 33 indicating that a predetermined time has elapsed since the pressurization process began, it proceeds to the next discharge pressure / boiling process.

[0075] In the depressurization / cooking process, the heating control means 51 opens the steam vent 13d with the pressure adjustment valve 65 to open the steam passage 62, and lowers the temperature of the food being cooked S to a predetermined temperature of, for example, 80-85°C for a predetermined time, such as 5 minutes, based on the temperature detected by the bottom temperature sensor 30 and / or the lid temperature sensor 14. At the same time, it controls the lid heater 16 based on the temperature detected by the lid temperature sensor 14 to prevent condensation on the inner lid 5. The display control means 52 then controls the LED display unit 17-3 for "Pressurization" to turn off and the LED display unit 17-4 for the "Depressurization" process and the LED display unit 17-5 for the "Cooking" process to turn on.

[0076] Subsequently, when the time displayed on the remaining time display unit D5 becomes "0" and the heating control means 51 receives a signal from the timing means 33 indicating that the heating cooking process has elapsed, it controls the power supply to the hot air heater 43 to stop, and at the same time controls the rotation of the hot air fan 44 to stop the oven heating and end the simmering process. The display control means 52 then controls the "heating" process LED display unit 17-2 to turn off, the "keep warm" LED display unit 17-6 to turn on, and activates a buzzer (not shown) to notify that the heating cooking process is complete. Once the heating cooking process is complete, the process moves to a keep warm process in which the temperature of the food to be cooked S is lowered to a predetermined temperature, for example, 70°C, and maintained thereafter.

[0077] As described above, in the cooking method using the heating appliance according to this embodiment, the heating appliance is equipped with a bottom temperature sensor 30 as a temperature detection means that detects the temperature of the seasoning liquid by detecting the temperature inside the container 13a, and a heating control means 51 as a control means that controls the hot air heater unit 41. In the hot air convection heating step, the heating control means 51 controls the hot air heater unit 41 to maintain the temperature of the seasoning liquid at 95°C to 98°C, which is a temperature at which the seasoning liquid does not boil, based on the temperature of the seasoning liquid detected by the bottom temperature sensor 30.

[0078] This method eliminates the need to boil the seasoning liquid to allow the flavor to permeate the daikon radish, thus preventing the loss of flavor and aroma that can occur when boiling the liquid. Furthermore, since the daikon radish does not need to be heated at temperatures exceeding 100°C for extended periods, it prevents it from falling apart during cooking.

[0079] Figure 7 shows a modified example of the second embodiment. In this modified example, the pressurization step is omitted, and, similar to the first embodiment, a boiling step is performed to maintain the temperature t of the food to be cooked S at a predetermined temperature where the seasoning liquid does not boil.

[0080] Referring to Figure 7, the operation of the heating process in this modified example will be explained. Similar to the second embodiment, first, ingredients that require pre-boiling, such as daikon radish, are pre-heated in a microwave oven without adding any seasoning liquid or water. Then, the user places the daikon radish, which is at a high temperature after microwave heating, the seasoning liquid for the ingredients to be cooked S at room temperature or cold, such as oden seasoning liquid, and ingredients that do not require pre-boiling, such as boiled eggs, knotted kelp, chikuwa, tsumire, grilled chikuwa, and thick fried tofu, into container 13a, places container 13a in the cooking chamber 12, and closes the lid 2. Around the same time, the power plug of the oven range is plugged into the outlet to turn on the power.

[0081] Then, after setting the cooking menu and microwave heating process on the main screen G1, when the user touches the "Start Cooking" button display unit B6, the heating control means 51 stores the cooking menu and microwave heating process settings currently displayed on the main screen G1 as the settings for the current cooking course in the storage means 32, and the display control means 52 displays the remaining time for the heating process in the heating pattern of the cooking menu currently displayed on the main screen G1, calculated from the information stored in the storage means 32, on the remaining time display unit D5. The heating control means 51 then performs a heating process in which the ingredients and seasoning liquid contained in the container 13a in the cooking chamber 12 are heated in the order of flavor infusion process, heating process, boiling process, and simmering process, according to the heating pattern of the set cooking course. This configuration allows for rapid diffusion and penetration of the seasoning liquid into the daikon radish by adding the cold seasoning liquid to the hot daikon. Since there is no need to boil the seasoning liquid to allow the flavor to permeate the daikon, maintaining the seasoning liquid at a predetermined temperature without boiling suppresses the deterioration of taste that can occur when boiling, such as the loss of flavor and aroma from the seasoning liquid. Furthermore, since there is no need to heat the daikon at temperatures exceeding 100°C for a long time, the daikon can be prevented from falling apart during cooking.

[0082] The present invention is not limited to the embodiments described above, and various modifications are possible without departing from the spirit of the invention. For example, the first and second embodiments and their variations may be combined. Furthermore, the pressure values, temperature, and various times inside the container 13a described above are illustrative examples and are not limited to those described above. [Explanation of symbols]

[0083] 19. Magnetron (microwave heating means) 30. Bottom temperature sensor (temperature detection means) 41. Hot air heater unit (oven heating means) 51 Heating control means (control means)

Claims

1. A cooking method using a heating appliance comprising a microwave heating means, an oven heating means, a temperature detection means for detecting the temperature of the food to be cooked, and a control means for controlling the microwave heating means and the oven heating means, The process of heating the food to be cooked using the microwave heating means, The process involves adding seasoning liquid to the food to be cooked, which has been microwave-heated, and then heating it using the oven heating means in a hot air convection manner. It has, A cooking method using a heating appliance, characterized in that the control means controls the oven heating means to change the time and pattern of the hot air convection heating process according to the temperature difference of the food to be cooked detected by the temperature detection means before and after the addition of the seasoning liquid.

2. The cooking method using a heating appliance according to Claim 1, characterized in that, in the step of hot air convection heating, the control means controls the oven heating means to maintain the seasoning liquid at a temperature that does not boil based on the temperature of the food to be cooked detected by the temperature sensing means.

3. The type and quantity of ingredients for the cooked food can be selected, The cooking method using a heating appliance according to claim 1, characterized in that the control means controls the microwave heating means to change the output and time of the microwave heating according to the type and amount of the selected food ingredients.

4. A microwave heating means for microwave heating, An oven heating means that uses hot air convection heating, A temperature detection means for detecting the temperature of the food being cooked, Control means for controlling the microwave heating means and the oven heating means, Equipped with, The system has an automatic heating and cooking function which involves heating the food to be cooked using the microwave heating means, adding a seasoning liquid to the microwave-heated food, and then heating the food by hot air convection using the oven heating means. The cooking appliance is characterized in that the control means controls the oven heating means to change the time and pattern of the hot air convection heating according to the temperature difference of the food to be cooked detected by the temperature sensing means before and after the addition of the seasoning liquid.

Images