Oven-type heating appliance

Abstract

To provide an oven type heating cooker which can stabilize a cooked state of a cooked object.SOLUTION: An oven toaster includes: an upper heater 16 and a lower heater 17 serving as heating means which heats a food S, as a cooked object housed in a cooking chamber 7; a chamber internal temperature sensor 18 serving as temperature detection means which detects a chamber internal temperature in the cooking chamber 7; and a heating cooking control unit 34 serving as control means which controls the upper heater 16 and the lower heater 17. The heating cooking control unit 34 sets a heating pattern according to the chamber internal temperature at the time of start of heating cooking which is detected by the chamber internal temperature sensor 18 to control the upper heater 16 and the lower heater 17.SELECTED DRAWING: Figure 6

Description

Technical Field

[0001] The present invention relates to an oven-type cooking appliance for cooking food by heating.

Background Art

[0002] Conventionally, for example, there is known an oven-type cooking appliance that cooks a semi-baked bread that has not been fully baked and has no baked color into a freshly baked warm bread by baking it until it gets a baked color before serving it for food. For example, Patent Document 1 discloses an oven toaster having a lower heater below a baking net on which food such as bread is placed, and two upper heaters with different heater temperatures above the baking net. Here, since the upper heater with a high heater temperature has a large amount of radiation in the near-infrared region with a short wavelength, and the upper heater with a low heater temperature has a large amount of radiation in the far-infrared region with a long wavelength, the balance between these upper heaters and the lower heater with different heater temperatures is appropriately set to adjust the degree of burning on the surface and the internal temperature of the food in the cooking chamber, and also to heat the food evenly with two upper heaters to reduce baking unevenness.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In oven toasters like the one described in Patent Document 1, there is usually a setting means for setting the internal temperature and heating time during cooking, and the oven toaster cooks the food at the internal temperature and heating time set by the user. However, when cooking food repeatedly and continuously, when cooking for the second time or later, the heat from the previous cooking time remains in the cooking chamber, causing the internal temperature to be high from the start of cooking. Therefore, if cooking for the second time or later is done with the same settings as the first time, the food will be overcooked, and it will not be possible to cook the food continuously and stably. Furthermore, even during the first cooking, the internal temperature of the cooking chamber differs depending on the ambient temperature, such as between summer and winter, or between morning / evening and midday, so if cooking is done with the same settings, it will again not be possible to cook the food stably.

[0005] Therefore, the present invention aims to provide an oven-type heating and cooking device that can stabilize the cooked state of the food being cooked. [Means for solving the problem]

[0006] The oven-type cooking appliance of the present invention comprises a heating means for heating food to be cooked placed in a cooking chamber, a temperature detection means for detecting the internal temperature of the cooking chamber, and a control means for controlling the heating means, wherein the control means controls the heating means according to the internal temperature at the start of cooking detected by the temperature detection means. [Effects of the Invention]

[0007] The oven-type cooking appliance of the present invention comprises a heating means for heating food to be cooked placed in a cooking chamber, a temperature detection means for detecting the internal temperature of the cooking chamber, and a control means for controlling the heating means. A time setting means for setting the heating time for heating the food to be cooked, The control means is equipped with, In the heating time set by the time setting means, ensure that the temperature remains above a predetermined temperature for a certain period of time. According to the temperature detection means, the internal temperature at the start of cooking is detected in accordance with According to the heating pattern and the temperature saving period during which the heating pattern is performed Control the heating means The heating pattern includes a heating pattern that continuously energizes at normal output, a heating pattern that continuously energizes at low output, and a heating stop mode heating pattern that does not heat the heating means. It is characterized by doing so. [Brief explanation of the drawing]

[0008] [Figure 1] This is an external perspective view of an oven toaster showing a first embodiment of the present invention. [Figure 2] The same as above, this is a schematic diagram of the vertical cross-section of the heating chamber. [Figure 3] The above is a block diagram showing the main electrical configuration. [Figure 4] The graph above shows the change in internal temperature when cooking with a heating pattern where the internal temperature of cooking chamber 7 is "0°C" at the start of heating, the temperature control knob is set to "200°C", and the timer knob is set to "10 minutes". [Figure 5] The graph above shows the change in internal oven temperature when cooking with a heating pattern where the internal oven temperature was "15°C" at the start of heating, the temperature control knob was set to "200°C", and the timer knob was set to "10 minutes". [Figure 6] The graph above shows the change in internal oven temperature when cooking using a heating pattern where the internal oven temperature is "100°C" at the start of heating, the temperature control knob is set to "200°C", and the timer knob is set to "10 minutes". [Figure 7] This graph shows the change in internal temperature when cooking with an oven toaster according to a second embodiment of the present invention, where the internal temperature of the cooking chamber is "15°C" at the start of heating, the temperature control knob is set to "200°C", and the timer knob is set to "10 minutes". [Figure 8] The graph above shows the change in internal oven temperature when cooking using a heating pattern where the internal oven temperature is "100°C" at the start of heating, the temperature control knob is set to "200°C", and the timer knob is set to "10 minutes". [Modes for carrying out the invention]

[0009] 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]

[0010] Figures 1 to 6 show a configuration in which an oven-type heating cooker according to the first embodiment of the present invention is applied to an oven toaster. First, based on Figure 1, the overall configuration of the oven toaster is described as follows: 1 is a main body configured in a roughly rectangular box shape, and this main body 1 is equipped with a metal cabinet 2 as a component that covers the outer casing of the oven range product. The cabinet 2 that forms the left and right sides and the top of the main body 1 is provided to cover a metal heating chamber 6, and this heating chamber 6 forms a cooking chamber 7 that houses the food to be heated. Also, on the front of the main body 1, a door 3 that can be opened and closed and an operation panel 5 for display, notification and operation are arranged side by side on the left and right. The top of the door 3 is equipped with a handle 4 for opening and closing the vertically opening door 3.

[0011] The control panel 5 includes a temperature control knob 11 for setting the temperature during cooking, and a timer knob 12 for setting the cooking time and for starting and ending the cooking process. The temperature control knob 11 may be configured so that it cannot be set to a temperature below the browning temperature, which will be described later. 14 is a power cord with a power plug that can be plugged into and unplugged from a household outlet.

[0012] Reference numeral 15 denotes a metal grilling rack on which food to be cooked is placed. The grilling rack 15 moves back and forth in conjunction with the opening and closing of the door 3, and is configured to be positioned in a nearly horizontal position between the upper heater 16 and the lower heater 17 of the cooking chamber 7, which will be described later, when the door 3 is closed. The front of the cooking chamber 7 reaches the front plate (not shown) that forms the front of the heating chamber 6, and has an opening to allow the grilling rack 15 on which food to be cooked is placed to move back and forth. This opening is opened and closed by the door 3.

[0013] FIG. 2 shows a schematic longitudinal sectional view of the heating chamber 6. In this figure, an upper heater 16 is disposed on the ceiling wall 6a of the heating chamber 6, and a lower heater 17 is disposed on the bottom wall 6b of the heating chamber 6. The upper heater 16 and the lower heater 17 are configured to radiantly heat the food material S as the object to be cooked placed on the baking net 15. In this embodiment, the upper heater 16 is composed of, for example, a sheathed heater with an output of 325 W, and the lower heater 17 is composed of, for example, a sheathed heater with an output of 275 W. Two upper heaters 16 and two lower heaters 17 are provided. Note that this is only an example, and in the present invention, the configurations and outputs of the upper heater 16 and the lower heater 17 are not limited to these.

[0014] An in-chamber temperature sensor 18, which is composed of, for example, an NTC (Negative Temperature Coefficient) type thermistor or the like as temperature detection means for detecting the in-chamber temperature of the cooking chamber 7, is provided at the upper part of the back wall 6c. The in-chamber temperature sensor 18 may be composed of an infrared radiation temperature sensor or the like. Further, a temperature sensor heat insulation wall 19 is formed between the upper heater 16 and the in-chamber temperature sensor 18 on the ceiling wall 6a so that the radiant heat from the upper heater 16 is not directly radiated to the in-chamber temperature sensor 18.

[0015] A temperature sensor heat insulation wall 21 is provided so as to protrude inward up to the vicinity of the arrangement position of the baking net 15 between the lower heaters 17 near the center of the bottom wall 6b of the heating chamber 6. The temperature sensor heat insulation wall 21 is arranged so as to reflect the radiant heat radiated from the lower heater 17 in the direction of the temperature sensor heat insulation wall 21 toward the food material S as the object to be cooked placed on the baking net 15. Therefore, the temperature sensor heat insulation wall 21 is made of a material with high heat reflection efficiency and difficult to discolor even at high temperatures, such as an aluminum plate, a material obtained by scientifically polishing an aluminum plate into a mirror surface, or an aluminized steel plate. Here, in this embodiment, the semi-baked semi-baked bread described above is taken as an example to explain the food S, but this is only an example, and the food S may be other foods such as sliced bread, pizza, gratin, and mochi.

[0016] Inside the heat insulation wall 21 of the temperature sensor, a lower temperature sensor 22 is provided so as to be movable in the vertical direction, and it protrudes from the upper part of the heat insulation wall 21 of the temperature sensor toward the inside. An elastic member 23 is provided below the lower temperature sensor 22, and it biases the lower temperature sensor 22 upward. Therefore, as shown in FIG. 2, when the food material S as the object to be cooked is accommodated in the cooking chamber 7 of the oven toaster main body 1, the tip of the lower temperature sensor 22 elastically contacts the lower surface of the food material S, so that the lower temperature sensor 22 can directly detect the temperature of the food material S. Therefore, the lower temperature sensor 22 also has a function as a temperature detection means for detecting the temperature of the food material S. A temperature sensor heat insulator 24 is provided so as to cover the lower temperature sensor 22 and the elastic member 23.

[0017] In addition, a hole for the lower temperature sensor 22 to pass through may be provided at a position near the center of the baking net 15 corresponding to the position of the lower temperature sensor 22, and the size of the holes in the mesh of the baking net 15 is such that the lower temperature sensor 22 can pass through. The baking net 15 may be configured to be arranged so that the holes in the mesh of the baking net 15 are at positions where the lower temperature sensor 22 can pass through.

[0018] Near the center of the ceiling wall 6a of the heating chamber 6 and between the upper heaters 16, a handle heat insulation wall 26 is formed. As shown in FIG. 2, this handle heat insulation wall 26 is formed to have approximately the same height as the temperature sensor heat insulation wall 19, and is configured to be located above the temperature sensor heat insulation wall 21. The handle heat insulation wall 26 is arranged so as to reflect the radiant heat radiated from the upper heater 16 in the direction of the handle heat insulation wall 26 toward the food material S placed on the baking net 15. Therefore, the temperature sensor heat insulation wall 21 is made of a material with high heat reflection efficiency and difficult to discolor even at high temperatures, such as an aluminum plate, a material obtained by scientifically polishing an aluminum plate into a mirror surface, or an aluminized steel plate.

[0019] Figure 3 illustrates the main electrical configuration of the oven toaster 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, a timing means 33 for measuring various times such as the time of day and cooking time, and input / output devices.

[0020] The input ports of the control unit 31 are electrically connected to the temperature control knob 11, the timer knob 12, the internal temperature sensor 18, and the lower temperature sensor 22, respectively. The output ports of the control unit 31 are electrically connected to the upper heater 16 and the lower heater 17, respectively.

[0021] The control means 31 receives operation signals from the temperature control knob 11 and timer knob 12, as well as temperature detection signals from the internal temperature sensor 18 and lower temperature sensor 22, and has the function of outputting drive control signals to the upper heater 16 and lower heater 17. This function is realized by the control means 31 reading a program stored in the storage means 32, but in this embodiment in particular, the control means 31 is equipped with a program that makes it function as a heating and cooking control unit 34.

[0022] The heating and cooking control unit 34 primarily controls the operation of each part related to the heating and cooking of the food being cooked. When it receives an operation signal from the temperature control knob 11 or the timer knob 12, it sends a control signal to the upper heater 16 or the lower heater 17 at a predetermined timing based on the timing measured by the timing means 33, in accordance with the operation signal, thereby controlling various heating and cooking processes for the food being cooked.

[0023] In this embodiment of the toaster oven, the storage means 32 stores heating patterns, which are output patterns of the upper heater 16 and lower heater 17 according to the temperature settings and heating time for each cooking method, as well as heating patterns of the upper heater 16 and lower heater 17 according to the internal temperature at the start of each cooking method. The system is configured so that these heating patterns are set by making these settings and by detecting the internal temperature.

[0024] Next, the operation of the oven range of this embodiment will be explained with reference to Figures 4 to 6. Figure 4 is a graph showing the change in the internal temperature t, which is the temperature detected by the internal temperature sensor 18, when cooking is performed using heating patterns set to "200°C" with the temperature control knob 11 and "10 minutes" with the timer knob 12, starting from "0°C" inside the cooking chamber 7 at the start of heating. This graph is the basic temperature change pattern of the internal temperature t that will be referenced later, and will be referred to as the basic pattern graph below. Here, time TT indicates the time during which the internal temperature t is 150°C or higher, which is a predetermined temperature. Furthermore, the case where the internal temperature at the start of heating is "0°C" will be explained as the minimum value of the initial temperature during practical use, which is the temperature at which the oven range is actually used when heating starts, but this is just one example.

[0025] The heating pattern in the basic pattern graph involves continuously powering the upper heater 16 and lower heater 17 at an output of, for example, 1200W until the internal temperature t of the cooking chamber 7 reaches the set temperature of 200°C. Once the internal temperature t reaches 200°C, the upper heater 16 and lower heater 17 are switched off to maintain the internal temperature t at 200°C. After the set time of 10 minutes has elapsed, the upper heater 16 and lower heater 17 are switched off.

[0026] First, plug the power cord 14 into an outlet to power the main unit 1, then open the door 3 while holding the handle 4 and place the food to be cooked S on the grill rack 15. After that, close the door 3 while holding the handle 4, set the heating temperature to, for example, "200°C" using the temperature control knob 11, and then set the heating time to, for example, "10 minutes" using the timer knob 12. When the heating control unit 34 receives the operation signals from the temperature control knob 11 and timer knob 12, the heating control unit 34 sends a control signal to the heater drive means 39 at a predetermined timing in a heating pattern corresponding to the set heating temperature and heating time, and controls the upper heater 16 and lower heater 17 to heat and cook the food to be cooked.

[0027] When cooking begins, the cooking control unit 34 receives a detection signal from the internal temperature sensor 18 and, if it determines that the internal temperature t is below 15°C, such as 0°C, it controls the upper heater 16 and lower heater 17 to be turned ON at an output of, for example, 1200W, to ensure continuous power supply. Subsequently, when the cooking control unit 34 receives a detection signal from the internal temperature sensor 18 indicating that the internal temperature t has reached the browning temperature, such as 150°C, which is the temperature at which browning occurs, it starts the timing means 33.

[0028] To explain browning temperature, it is the temperature at which browning occurs during cooking. In oven baking, browning can be achieved through the Maillard reaction when the surface temperature of the food reaches 150°C to 200°C. Therefore, in this embodiment, "150°C" is used as the browning temperature, but this is just one example, and the present invention is not limited to this.

[0029] Subsequently, the heating and cooking control unit 34 continues to control the upper heater 16 and lower heater 17 to remain energized, receives a detection signal from the internal temperature sensor 18, and when it receives a detection signal from the internal temperature sensor 18 indicating that the internal temperature t has reached a set temperature, such as 200°C, it controls the upper heater 16 and lower heater 17 to maintain the internal temperature at 200°C by performing temperature-controlled intermittent power supply. Specifically, for example, when the internal temperature sensor 18 detects that the internal temperature t has risen to the set temperature of 200°C, the heating and cooking control unit 24 controls the upper heater 16 and lower heater 17 to turn OFF, and then, when the internal temperature sensor 18 detects that the internal temperature t has dropped to 200°C, the heating and cooking control unit 24 controls the upper heater 16 and lower heater 17 to turn ON again. The heating control unit 24 then repeats the same control until the heating time set by the timer knob 12 is completed, controlling the upper heater 16 and lower heater 17 so that the internal temperature t converges and stabilizes at around the set temperature of 200°C. The heating control unit 34 may also be configured to control the power supply of the upper heater 16 based on the detection signal from the internal temperature sensor 18, and the power supply of the lower heater 17 based on the detection signal from the lower temperature sensor 22.

[0030] In this way, the food S cooked at a temperature of 150°C or higher, which is the browning temperature, can be kept at a sufficiently long time TT, for example, 7 minutes in Figure 4, allowing the food S to be nicely browned. The storage means 32 stores the setting of the time TT at a temperature above the browning temperature, and when the cooking control unit 24 receives a timing signal from the timing means 33 indicating that time TT has elapsed during cooking, it controls the upper heater 16 and lower heater 17 to turn off the power, even if there is still time remaining to be heated as set by the timer knob 12, thereby preventing the food S from becoming too overcooked.

[0031] Furthermore, if the heating control unit 24 has not received a timing signal from the timing means 33 after the heating time set by the timer knob 12 has ended, it may be configured to control the upper heater 16 and the lower heater 17 so that the internal temperature t converges and stabilizes at around the set temperature of 200°C until it receives a timing signal from the timing means 33. In this case, even with a shorter heating time, it is possible to ensure a time TT at a temperature above the browning temperature, and the food S can be given a nice brown color.

[0032] Figure 5 is a graph showing the change in the internal temperature t, which is the temperature detected by the internal temperature sensor 18, when cooking is performed using the heating patterns set to "200°C" with the temperature control knob 11 and "10 minutes" with the timer knob 12, starting from an internal temperature of "15°C" in the cooking chamber 7 at the start of heating. This graph shows the temperature change pattern of the internal temperature t when the internal temperature t at the start of heating is, for example, 1°C to 49°C, which is so-called room temperature, and will be referred to as the initial room temperature graph below.

[0033] When heating cooking begins, the heating control unit 34 receives a detection signal from the internal temperature sensor 18 and, if it determines that the internal temperature t is, for example, room temperature such as 15°C, it controls the upper heater 16 and lower heater 17 to be turned ON at a low output, such as 600W or less, to ensure continuous power supply. The unit is configured to control the upper heater 16 and lower heater 17 with a heating pattern that is slower than the rate at which the internal temperature t rises at the start of heating, compared to the graph of the basic pattern. Alternatively, the heating control unit 34 may be configured to reduce the power supply rate of the upper heater 16 and lower heater 17, for example to 50%, when it determines that the temperature is room temperature, thereby controlling the power supply.

[0034] The storage means 32 stores heating patterns for the upper heater 16 and lower heater 17 according to the internal temperature t at the start of cooking, such as 0 minutes when the internal temperature t at the start of cooking is 0°C, 1 minute of the heating pattern in the temperature rise save mode when it is 15°C, and 1.5 minutes of the heating stop mode when it is 100°C, along with the temperature rise save period T1 for which the heating pattern is performed. The cooking control unit 34 controls the upper heater 16 and lower heater 17 according to these heating patterns and the temperature rise save period T1.

[0035] Specifically, as described above, when the heating control unit 34 determines that the internal temperature t is, for example, 15°C, it controls the upper heater 16 and lower heater 17 in a heating pattern of a temperature rise save mode, which involves turning them ON at a low output, such as 600W or less, and continuously supplying power, and simultaneously starting the timing means 33. When the heating control unit 34 receives a timing signal from the timing means 33 after the temperature rise save period T1 has elapsed, it returns the heating pattern to the same as the heating pattern in the basic pattern graph, and continuously supplies power to the upper heater 16 and lower heater 17 at an output of, for example, 1200W until the internal temperature t of the cooking chamber 7 reaches the set temperature of 200°C. Once the internal temperature t reaches 200°C, it controls the upper heater 16 and lower heater 17 to turn off power so that the internal temperature t is maintained at 200°C. By configuring it in this way, even when the internal temperature of the oven is at room temperature at the start of cooking, the internal temperature t can be reached at the set temperature set by the temperature control knob 11 in approximately the same amount of time as the basic pattern graph when the temperature is 0°C. This suppresses overcooking of the food S while ensuring a time TT at a temperature above the browning temperature, thus allowing the food S to be given a nice brown color.

[0036] Figure 6 is a graph showing the change in the internal temperature t, which is the temperature detected by the internal temperature sensor 18, when cooking is performed using heating patterns set to "200°C" with the temperature control knob 11 and "10 minutes" with the timer knob 12, starting from an internal temperature of "100°C" in the cooking chamber 7 at the start of heating. This graph shows the temperature change pattern of the internal temperature t when the internal temperature t at the start of heating is, for example, 50°C or higher, a so-called high temperature, and will be hereinafter referred to as the initial high temperature graph.

[0037] When cooking is started, the cooking control unit 34 receives a detection signal from the internal temperature sensor 18 and, if it determines that the internal temperature t is high, for example, 100°C, it controls the heating pattern in a heating stop mode, which keeps the upper heater 16 and lower heater 17 OFF, to lower the internal temperature t, and at the same time starts the timing means 33. When the cooking control unit 34 receives a timing signal from the timing means 33 that the temperature rise saving period T1 has elapsed, it returns the heating pattern to the same as the heating pattern in the basic pattern graph, and keeps the upper heater 16 and lower heater 17 powered continuously at an output of, for example, 1200W until the internal temperature t of the cooking chamber 7 reaches the set temperature of 200°C, and once the internal temperature t reaches 200°C, it controls the upper heater 16 and lower heater 17 to cut off power so that the internal temperature t is maintained at 200°C. By configuring it in this way, even when the internal temperature is high at the start of cooking, the internal temperature t can reach the set temperature set by the temperature control knob 11 in approximately the same amount of time as the basic pattern graph when the temperature is 0°C. This suppresses overcooking of the food S while ensuring a time TT at a temperature above the browning temperature, thus allowing the food S to be given a nice brown color.

[0038] As described above, the oven toaster as an oven-type heating appliance of this embodiment includes an upper heater 16 and a lower heater 17 as heating means for heating food S as food to be cooked contained in the cooking chamber 7, an internal temperature sensor 18 as a temperature detection means for detecting the internal temperature of the cooking chamber 7, and a heating control unit 34 as a control means for controlling the upper heater 16 and the lower heater 17. The heating control unit 34 is configured to set a heating pattern according to the internal temperature at the start of heating detected by the internal temperature sensor 18 and control the upper heater 16 and the lower heater 17.

[0039] With this configuration, the heating control unit 34 controls the upper heater 16 and the lower heater 17 according to the internal temperature at the start of heating. For example, even if the temperature control knob 11 is set to "200°C" and the timer knob 12 is set to "10 minutes," the time TT at a temperature above the browning temperature can be kept constant regardless of the internal temperature at the start of heating. Therefore, the browning state of the food S can be made approximately the same for the first and subsequent heating cycles with the same settings, thus stabilizing the browning state of the food S.

[0040] Furthermore, the oven toaster of this embodiment is further equipped with a timer knob 12 as a time setting means for setting the heating time for heating the food S. The heating control unit 34 ensures that the food S is at or above a predetermined temperature, which is the browning temperature, for a certain period of time during the heating time set by the timer knob 12. The time TT at which the temperature is at or above the browning temperature ends at the end of the heating time. Therefore, the unit controls the upper heater 16 and lower heater 17 to turn OFF when the heating time ends, which is when the time TT at which the temperature is at or above the browning temperature has elapsed, thereby reducing the output of the upper heater 16 and lower heater 17. As a result, it is possible to give the food S a nice brown color while suppressing overcooking. [Examples]

[0041] Figures 7 and 8 show a second embodiment. In this embodiment, there is no temperature rise saving period T1, and the heating is stopped or the heating output is reduced once a time TT has elapsed where the temperature is above the browning temperature.

[0042] Figure 7 is a graph showing the change in the internal temperature t, which is the temperature detected by the internal temperature sensor 18, when cooking is performed using a heating pattern set to "200°C" with the temperature control knob 11 and "10 minutes" with the timer knob 12, starting from an internal temperature of "15°C" at the start of heating. As in the first embodiment, this graph will be referred to as the initial ambient temperature graph below. Figure 8 is a graph showing the change in the internal temperature t, which is the temperature detected by the internal temperature sensor 18, when cooking is performed using a heating pattern set to "200°C" with the temperature control knob 11 and "10 minutes" with the timer knob 12, starting from an internal temperature of "100°C" at the start of heating. As in the first embodiment, this graph will be referred to as the initial high temperature graph below.

[0043] When heating and cooking begins, the heating and cooking control unit 34 controls the upper heater 16 and lower heater 17 to be continuously powered on, for example, at an output of 1200W. As a result, as shown in Figure 7, it can be seen that the set temperature of 200°C is reached earlier compared to the graph of the basic pattern. When the heating and cooking control unit 34 receives a detection signal from the internal temperature sensor 18 indicating that the internal temperature t has reached, for example, a browning temperature of 150°C, it starts the timing means 33.

[0044] Subsequently, the heating and cooking control unit 34 continues to control the upper heater 16 and lower heater 17 to be continuously energized. When it receives a detection signal from the internal temperature sensor 18 indicating that the internal temperature t has reached a set temperature, such as 200°C, it controls the upper heater 16 and lower heater 17 to maintain the internal temperature at 200°C, similar to the first embodiment, by performing temperature-controlled intermittent power supply.

[0045] When the heating control unit 34 receives a timing signal from the timing means 33 indicating that a time TT has elapsed at or above the browning temperature, it controls the upper heater 16 and lower heater 17 using the heating patterns of the temperature rise save mode and heating stop mode described in the first embodiment until the heating time set by the timer knob 12 is completed. With this configuration, even when the internal temperature of the oven is at room temperature at the start of cooking, it is possible to ensure a time TT at or above the browning temperature that is approximately the same as the basic pattern graph when the temperature is 0°C. This makes it possible to give the food S a nice brown color while suppressing overcooking.

[0046] As described above, the oven toaster as an oven-type heating appliance of this embodiment includes an upper heater 16 and a lower heater 17 as heating means for heating food S as food to be cooked contained in the cooking chamber 7, an internal temperature sensor 18 as a temperature detection means for detecting the internal temperature of the cooking chamber 7, and a heating control unit 34 as a control means for controlling the upper heater 16 and the lower heater 17. The heating control unit 34 is configured to control the upper heater 16 and the lower heater 17 by changing the time TT that elapses when the temperature reaches or exceeds the browning temperature according to the internal temperature detected by the internal temperature sensor 18 at the start of heating.

[0047] With this configuration, the heating control unit 34 controls the upper heater 16 and lower heater 17 based on the time TT at a temperature above the browning temperature. Therefore, even if the temperature control knob 11 is set to "200°C" and the timer knob 12 is set to "10 minutes," the time TT at a temperature above the browning temperature can be maintained for a certain period regardless of the internal temperature at the start of cooking. Consequently, the doneness of the food S can be made approximately the same for the first and subsequent cooking cycles with the same settings, thus stabilizing the doneness of the food S.

[0048] Furthermore, the oven toaster in this embodiment, as an oven-type heating appliance, is further equipped with a timer knob 12 as a time setting means for setting the heating time for heating the food S. The heating control unit 34 ensures that the food S is at or above the browning temperature, which is the temperature at which browning occurs, for a certain period of time during the heating time set by the timer knob 12. When the time TT has elapsed at or above the browning temperature, the unit controls the upper heater 16 and lower heater 17 with a heating pattern such as a temperature rise save mode or a heating stop mode, thereby reducing the output of the upper heater 16 and lower heater 17. As a result, it is possible to give the food S a nice brown color while suppressing overcooking.

[0049] It should be noted that 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 may be combined. In the first and second embodiments, the heating control unit 34 is configured to control the upper heater 16 and the lower heater 17 based on the temperature detected by the internal temperature sensor 18, but it may also be configured to control the upper heater 16 and the lower heater 17 based on the lower temperature sensor 22, or the upper heater 16 may be controlled based on the temperature detected by the internal temperature sensor 18, and the lower heater 17 may be controlled based on the lower temperature sensor 22. Furthermore, the configuration and shape of each part of the first and second embodiments are not limited to those shown and can be modified as appropriate. [Explanation of Symbols]

[0050] 7 Galley 12. Timer knob (time setting mechanism) 16. Upper heater (heating means) 17. Lower heater (heating means) 18. Internal temperature sensor (temperature detection means) 34 Heating and Cooking Control Unit (Control Means) S Ingredients (things to be cooked) TT (Time spent above browning temperature) T 1 Temperature saving period

Claims

1. A heating means for heating food to be cooked placed inside the cooking chamber, A temperature detection means for detecting the internal temperature of the aforementioned cooking chamber, Control means for controlling the heating means, It includes a time setting means for setting the heating time for heating the food to be cooked, The control means controls the heating means according to a heating pattern corresponding to the internal temperature at the start of cooking detected by the temperature detection means and a temperature rise saving period during which the heating pattern is performed, so as to ensure that the temperature remains above a predetermined temperature for a certain period of time during the heating time set by the time setting means. The oven-type cooking appliance is characterized in that the heating pattern includes a heating pattern in which power is continuously supplied at normal output, a heating pattern in which power is continuously supplied at low output, and a heating stop mode heating pattern in which the heating means is not heated.

2. The oven-type heating cooker according to Claim 1, characterized in that the control means controls the output of the heating means to decrease after a certain period of time has elapsed.

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