Heating cooker

Abstract

This heating cooker comprises: a body that has a cooking chamber; a heater that is disposed in the cooking chamber; a supply mechanism that supplies water vapor to the cooking chamber; and a control unit that controls the heater and the supply mechanism. The control unit is configured to be capable of executing a plurality of cooking modes which enables the same heating subject to be in mutually different finished states.

Description

Cooking appliance

[0001] The present disclosure relates to a cooking appliance. This application claims priority based on Japanese Patent Application No. 2024-163555 filed in Japan on September 20, 2024, the content of which is incorporated herein by reference.

[0002] Patent Document 1 describes an example of a toaster that can bake sliced bread with a compact structure and suppress baking unevenness.

[0003] Japanese Unexamined Patent Application Publication No. 2023-070701

[0004] Cooking appliances such as toasters have the problem of faithfully realizing cooking according to the user's demands.

[0005] One of the objects of the present disclosure is to provide, for example, a cooking appliance that can faithfully realize cooking according to the user's demands.

[0006] In one aspect of the present disclosure, the cooking appliance includes a main body having a cooking chamber, a heater disposed in the cooking chamber, a supply mechanism for supplying steam to the cooking chamber, and a control unit for controlling the heater and the supply mechanism. The control unit is configured to be able to execute a plurality of cooking modes in which the same heated object has mutually different finished states.

[0007] According to the present disclosure, for example, it is possible to provide a cooking appliance that can faithfully realize cooking according to the user's demands.

[0008] It is a schematic front view of the cooking appliance. It is a schematic cross-sectional view of the cooking appliance along line II-II in FIG. 1. It is a schematic front view of the cooking appliance with the door open. It is a block diagram of the cooking appliance. It is a schematic diagram showing an example of the display provided on the cooking appliance. It is an example of a table showing cooking modes. It is a time chart when cooking mode F33 is selected. It is a time chart when cooking mode F32 is selected. It is a time chart when cooking mode F31 is selected. It is a diagram for explaining the transition of the display content of the display 40 in the process in which the user selects a cooking mode.

[0009] Hereinafter, a cooking appliance 1 according to one embodiment of the present disclosure will be described in detail with reference to the drawings. In the following description, components having substantially common functions will be referred to by the same reference numerals and used in the explanation. The vertical direction when the cooking appliance 1 is installed on a horizontal floor is defined as the height direction H. The opening direction of the cooking chamber 10a of the cooking appliance 1 is defined as the depth direction D. The direction perpendicular to the height direction H and the depth direction D is defined as the width direction W.

[0010] In this disclosure, "cooking appliance" refers to any appliance used to heat and cook food, etc. A cooking appliance generally has a main body with a cooking chamber and a heating mechanism for heating food, etc. placed in the cooking chamber. The heating mechanism is not particularly limited as long as it is capable of heating food, etc. The heating mechanism may be, for example, a mechanism that heats food, etc. placed in the cooking chamber by heating the entire cooking chamber. The heating mechanism may be, for example, a mechanism that directly heats food, etc. placed in the cooking chamber. Specifically, the heating mechanism may be, for example, a microwave generating mechanism that generates microwaves and irradiates food, etc. The heating mechanism may be, for example, composed of a resistance heating type heater. A cooking appliance may have multiple types of heating mechanisms, for example, a microwave generating mechanism that generates microwaves and a resistance heating type heater. A cooking appliance may, for example, heat and cook food, etc. by microwaves. A cooking appliance may heat and cook food, etc. directly or indirectly by a resistance heating type heater. A cooking appliance may heat food using radiant heat from a resistance heating element and microwaves. The cooking appliance may be, for example, a device commonly referred to as a microwave oven, oven, or toaster.

[0011] (Configuration of Cooking Appliance 1) Figure 1 is a schematic front view of the cooking appliance 1. Figure 2 is a schematic cross-sectional view of the cooking appliance 1 along line II-II in Figure 1. Figure 3 is a schematic front view of the cooking appliance 1 with the door 11 open.

[0012] The cooking appliance 1 shown in Figure 1 is specifically a so-called oven having a resistance heating type heater and a steam supply mechanism that uses heated steam for heating. Because the cooking appliance 1 can heat and cook toast and other items, it is sometimes referred to as an oven toaster.

[0013] As shown in Figures 1 to 3, the cooking appliance 1 has a cooking appliance body 10. As shown in Figures 2 and 3, the cooking appliance body 10 is provided with a cooking chamber 10a for cooking. The cooking chamber 10a opens to the front in the depth direction D. This opening of the cooking chamber 10a can be opened and closed by a door 11 that is rotatably mounted in both directions relative to the cooking appliance body 10.

[0014] A serving tray 12 is provided in the cooking chamber 10a. Food to be cooked is placed on the serving tray 12. The serving tray 12 is positioned at a distance from both the bottom and top surfaces of the cooking chamber 10a in the height direction H. The serving tray 12 may be made of, for example, a mesh or a tray. The serving tray 12 may be changed to one of several types of serving trays, for example, a mesh or a tray. In the heating cooker 1, the front end of the serving tray 12 is connected to the door 11. When the door 11 rotates relative to the cooker body 10 to open, the serving tray 12 is positioned to be displaced forward along with the rotation of the door 11.

[0015] The cooking appliance 1 has a heating mechanism 20. The heating mechanism 20 is a mechanism for heating the inside of the cooking chamber 10a. The heating mechanism 20 has at least one upper heater 21, at least one lower heater 22, and a steam supply mechanism 23.

[0016] The upper heater 21 is positioned above the mounting base 12 in the cooking chamber 10a. The upper heater 21 is composed of a resistance heating type heater. In the cooking appliance 1, two upper heaters 21 are positioned above the mounting base 12, spaced apart from each other along the depth direction D. The two upper heaters 21 are each in a straight line extending along the width direction W.

[0017] The lower heater 22 is positioned below the mounting base 12 in the cooking chamber 10a. Therefore, the mounting base 12 is positioned between the lower heater 22 and the upper heater 21 in the height direction H. The lower heater 22 is composed of a resistance heating type heater. In the cooking appliance 1, one lower heater 22 is positioned below the mounting base 12. The lower heater 22 is linear in shape and extends along the width direction W. In this embodiment, an example is described in which one lower heater is provided and the number of lower heaters is less than the number of upper heaters. However, this disclosure is not limited to this configuration. For example, multiple lower heaters may be provided. The number of lower heaters and upper heaters may be the same, or there may be more lower heaters than upper heaters.

[0018] The upper heater 21 and the lower heater 22 may, for example, heat the food to be cooked by irradiating it with heat rays such as near-infrared or infrared rays placed on the mounting table 12.

[0019] The steam supply mechanism 23 supplies steam to the cooking chamber 10a. Specifically, the steam supply mechanism 23 heats the cooking chamber 10a by supplying heated steam to the cooking chamber 10a. The steam supply mechanism 23 may, for example, supply superheated steam to the cooking chamber 10a. Here, "superheated steam" refers to saturated steam at a temperature higher than 100°C. Superheated steam may, for example, be saturated steam heated to 100°C and then further heated to a higher temperature at atmospheric pressure.

[0020] In the cooking appliance 1, at least one of the upper heater 21, lower heater 22, and steam supply mechanism 23 is driven to heat the food to be cooked placed in the cooking chamber 10a, thereby cooking the food to be cooked.

[0021] (Block of Cooking Appliance 1) Figure 4 is a block diagram of Cooking Appliance 1. As shown in Figure 4, Cooking Appliance 1 has a control unit 30. The control unit 30 may include, for example, a processor such as a CPU (Central Processing Unit) or an ASIC (Application Specific Integrated Circuit), and a storage unit. The storage unit stores, for example, data and computer programs. For example, the storage unit temporarily stores data necessary for each process of the control unit 30, and stores setting data. The storage unit may include a main memory unit and an auxiliary memory unit. The storage unit may include, for example, non-volatile memory or a hard disk drive.

[0022] The control unit 30 controls each mechanism of the cooking appliance 1. Specifically, the control unit 30 is connected to the upper heater 21, the lower heater 22, the steam supply mechanism 23, the display 40, and the input unit 50. The control unit 30 controls the power supply to each of the upper heater 21, the lower heater 22, and the steam supply mechanism 23.

[0023] As shown in Figure 1, the display 40 is located on the front of the door 11. The display 40 is a type of notification unit that displays various information. The control unit 30 causes the display 40, which acts as a notification unit, to display (notify) various information.

[0024] Figure 5 shows an example of a display provided on the cooking appliance 1. Specifically, the display shown in Figure 5 is made up of a sticker attached to the cooking appliance body 10. However, this disclosure is not limited to this configuration. For example, a display containing information on multiple menus, as shown in Figure 5, may be provided on the display. The sticker shown in Figure 5 displays various information, including information on multiple types of menus and cooking modes that can be selected in the cooking appliance 1. For example, it includes information that the degree of fluffiness can be selected for French bread, and that for the food to be heated, "mochi," a normal finish and a soft finish can be selected.

[0025] The input unit 50 is the part of the cooking appliance 1 where the user inputs desired menus, cooking conditions, etc., into the cooking appliance 1. In the cooking appliance 1, as shown in Figure 1, it is located on the front of the cooking appliance body 10. The input unit 50 may be a device that allows information to be input by physical operations such as pressing or rotating, or it may be configured as an operation panel such as a touch panel.

[0026] The control unit 30 has a memory 31 which serves as a storage unit. The memory 31 stores programs, conditions, etc., for the control unit 30 to control each mechanism of the cooking appliance 1. The control unit 30 controls each mechanism of the cooking appliance 1 based on the information stored in the memory 31 and the information entered by the user into the input unit 50.

[0027] Memory 31 stores multiple types of cooking modes. The cooking modes stored in memory 31 are pre-set, and when a cooking mode is read by the control unit 30, one or more steps included in the cooking mode are automatically executed. Figure 6 shows a part of an example of a table representing the cooking modes stored in memory 31. Memory 31 stores a table of cooking modes as shown in Figure 6.

[0028] In the example shown in Figure 6, multiple cooking modes are set for a single item to be heated, which is a type of bread called French bread (F).

[0029] (Heating Level) A single item to be heated, such as a baguette, includes modes with mutually different heating levels: Heating Level 1 (Level 1), Heating Level 2 (Level 2), Heating Level 3 (Level 3), Heating Level 4 (Level 4), and Heating Level 5 (Level 5). Here, "Heating Level" is an indicator of how much heating is performed. When the item to be heated is a baguette, for example, "Heating Level" may also be "Baking Level". The higher the heating level number, the more thoroughly the baking (heating) is done. For example, "Heating Level 5" is the most thoroughly baked (heated) mode, and "Heating Level 1" is the lightest to bake (heated) mode. "Heating Level" can be adjusted, for example, by the heating temperature in the cooking chamber 10a. By increasing the heating temperature of the cooking chamber 10a, the heating level can be increased.

[0030] In this embodiment, the heating level is increased by raising the temperature of the cooking chamber 10a during cooking by increasing the output of at least one of the upper heater 21 and lower heater 22 of the heating mechanism 20. As a result, the higher the heating level, the crispier the surface of the cooked food becomes, and the lower the surface's fracture strength. When the heating level is low and the surface of the cooked food is plump, it elastically deforms when pressed and is less likely to break. On the other hand, when the heating level is high and the surface of the cooked food is crispy, the brittleness of the surface increases, and it becomes more prone to plastic deformation, i.e., breakage, when the surface is pressed.

[0031] In addition, the heating level may be increased by increasing the output of the steam supply mechanism 23, in addition to increasing the output of at least one of the upper heater 21 and the lower heater 22.

[0032] (Finished state) For a single food item, such as a baguette, multiple cooking modes are set for each of the multiple heating levels, each resulting in a different finished state. For example, for a single food item, such as a baguette, heating level 3 has three finished states: "softness 1 (firm)", "softness 2 (normal)", and "softness 3 (softer)". Here, "softness" refers to the rebound force generated when the surface of the cooked food is pressed. In the case of a baguette, the higher the "softness", the fluffier it becomes.

[0033] In this embodiment, an example of setting softness as the finished state will be described. However, this disclosure is not limited to this. Other indicators besides softness may be set as the finished state. For example, browning, which relates to the surface color of the cooked food, may be set as the finished state.

[0034] Thus, in this embodiment, the memory 31 stores multiple cooking modes for each food item to be heated, each with different heating levels and finished states, as a table as shown in Figure 6. For example, the memory 31 stores a total of 15 cooking modes for a single food item, such as a baguette, with five heating levels and three finished states for each heating level.

[0035] (Cooking Program) The control unit 30 is configured to execute multiple cooking modes that result in different finished states for the same object to be heated (for example, French bread). Specifically, for example, the control unit 30 is configured to execute multiple cooking modes F51-53, F41-43, F31-33, F21-23, and F11-13 that result in different finished states for a single object to be heated, such as French bread as shown in Figure 6. Note that, for example, French bread and croissants are both bread, but they are different types of bread. For this reason, in this disclosure, French bread and croissants are not considered to be the same object to be heated, but rather to be considered different objects to be heated.

[0036] In each cooking mode F51-53, F41-43, F31-33, F21-23, and F11-13, the control unit 30 controls the upper heater 21, the lower heater 22, and the steam supply mechanism 23 in different sequences. As a result, when multiple cooking modes F51-53, F41-43, F31-33, F21-23, and F11-13 are executed, each achieves a different finished state.

[0037] The following explanation will use the control by the control unit 30 in each of the cooking modes F33, F32, and F31 as examples.

[0038] Figure 7 is a time chart when cooking mode F31 is selected. Figure 8 is a time chart when cooking mode F32 is selected. Figure 9 is a time chart when cooking mode F33 is selected. Note that graph T31 ​​shown in Figures 7 and 8 shows the temperature inside the cooking chamber 10a when cooking mode F31 is executed. Graph T32 shown in Figures 8 and 9 shows the temperature inside the cooking chamber 10a when cooking mode F32 is executed. Graph T33 shown in Figure 9 shows the temperature inside the cooking chamber 10a when cooking mode F33 is executed.

[0039] As shown in Figure 6, cooking mode F31, whose time chart is shown in Figure 7, is a cooking mode that cooks a baguette to a medium level of doneness (heat level 3) and a softness level of 1 (firm), as shown in Figure 6. Cooking mode F32, whose time chart is shown in Figure 8, is a cooking mode that cooks a baguette to a medium level of doneness (heat level 3) and a softness level of 2 (normal), as shown in Figure 6. Cooking mode F33, whose time chart is shown in Figure 9, is a cooking mode that cooks a baguette to a medium level of doneness (heat level 3) and a softness level of 3 (soft), as shown in Figure 6. Thus, cooking modes F31, F32, and F33 are modes that cook the same baguette to a different level of doneness (softness) using the same heat level 3. Cooking modes F31, F32, and F33 are cooking modes in which at least one of the following is different: the steam supply period during which steam is supplied to the steam supply mechanism 23, and the degree of heating by the heaters 21 and 22.

[0040] Figure 10 is a diagram illustrating the changes in the display content of the display 40 during the process in which the user selects a cooking mode. The user of the cooking appliance 1 can input the cooking mode to be executed by operating the input unit 50. Referring to Figure 10, the user's input and the changes in the display 40 will be explained, including the user's input and the way the cooking mode is input by the user.

[0041] First, when the user operates the input unit 50 to select French bread as the food to be cooked, the screen shown in Figure 10(a) is displayed on the display 40. Specifically, "1" (see Figure 5), which corresponds to the food to be cooked (French bread), and the initially set "fluffiness" and "baking level" are displayed. This display on the display 40 corresponds to the cooking mode F32 shown in Figure 6. The "fluffiness" level corresponds to the degree of softness of the finished state shown in Figure 6. The "baking level" corresponds to the "heating level" shown in Figure 6. If, with the screen shown in Figure 10(a) displayed on the display 40, the user instructs the cooking appliance 1 to start, the control unit 30 starts the cooking process according to the cooking mode F32 stored in the memory 31.

[0042] After the user selects French bread as the food to be cooked, the user can, if necessary, input their preferred level of fluffiness (softness of the finished product) and baking level to the cooking device 1 using the input unit 50. For example, if the user inputs "softness 1 (firm)" and baking level 3 as shown in Figure 6 to the input unit 50, a screen corresponding to the cooking mode F31 that corresponds to that input (Figure 10(b)) will be displayed on the display 40. At the same time, the control unit 30 will read the cooking mode F31 from the memory 31 and prepare to execute it. In this state, when the user instructs the cooking device 1 to start, the control unit 30 will start the cooking process according to the cooking mode F31.

[0043] On the other hand, for example, when the user inputs "softness 3 (soft)" and heating intensity 3 shown in FIG. 6 into the input unit 50,the display 40 displays a screen (FIG. 10(c)) corresponding to the cooking mode F33 corresponding to the input. At the same time, the control unit 30 reads out the cooking mode F33 from the memory 31 and prepares for execution. In this state, when the user instructs the heating cooker 1 to start, the control unit 30 starts the execution of heating cooking according to the cooking mode F33.

[0044] The "fluffy" (softness) and "heating intensity" input by the user into the input unit 50 are parameters related to the steam supply period or parameters related to the heating intensity, respectively. The user inputs parameters related to the steam supply period and parameters related to the heating intensity into the input unit 50 according to the desired finished state of the food to be cooked.

[0045] As described above, when the user operates the input unit 50 shown in FIG. 4 and selects the cooking mode F31, the control unit 30 reads out the control content corresponding to the cooking mode F31 stored in the memory 31. The control unit 30 controls each mechanism of the heating cooker 1 based on the read control content.

[0046] Specifically, as shown in FIG. 7, in the cooking mode F31, first, in the first cooking period t11 of the total cooking period t10, the control unit 30 continuously drives the steam supply mechanism 23. In this first cooking period t11, the control unit 30 intermittently turns on each of the upper heater 21 and the lower heater 22. For example, the control unit 30 turns on the upper heater 21 and the lower heater 22 for a unit period a1 (for example, referred to as "unit period A") per unit period, and then turns off for a unit period a2 (a2 = A - a1). The unit period a1 and the unit period a2 may be the same, for example (a1 = a2 = A / 2). In the first cooking period t11, the control unit 30 controls the upper heater 21 and the lower heater 22 so that the periods when the upper heater 21 is on and the periods when the lower heater 22 is on are alternately positioned so as not to overlap. The unit period is not particularly limited, but can be, for example, 20 seconds or more and 60 seconds or less.

[0047] Next, in the second cooking period t12, the control unit 30 temporarily stops the steam supply mechanism 23 and intermittently turns on each of the upper heater 21 and the lower heater 22 in the same manner as in the first cooking period t11. For example, also in the second cooking period t12, similar to the first cooking period t11, the control unit 30 turns on the upper heater 21 and the lower heater 22 for a unit period a1 each and then turns them off for a unit period a2. The unit period a1 and the unit period a2 may be the same, for example (a1 = a2 = A / 2). However, in the second cooking period t12, unlike the first cooking period t11, the control unit 30 controls the upper heater 21 and the lower heater 22 so that they turn on at the same timing and turn on and off at the same timing.

[0048] Finally, in the third cooking period t13, the control unit 30 intermittently turns on each of the steam supply mechanism 23, the upper heater 21, and the lower heater 22.

[0049] As shown in FIG. 8, in the cooking mode F32, first, in the first cooking period t21, which is the first of the total cooking period t20, and the next second cooking period t22, the control unit 30 continuously drives the steam supply mechanism 23. In the first cooking period t21 and the second cooking period t22, the control unit 30 intermittently turns on each of the upper heater 21 and the lower heater 22. In the present embodiment, the unit period a1 in the first cooking period t21 is shorter than the unit period a1 in the first cooking period t11 shown in FIG. 7, and the unit period a2 in the first cooking period t21 is longer than the unit period a2 in the first cooking period t11. Therefore, the output of the heaters 21 and 22 is lower in the second cooking period t21 shown in FIG. 8 than in the first cooking period t11 shown in FIG. 7. In the first cooking period t21, the control unit 30 controls the upper heater 21 and the lower heater 22 so that the periods when the upper heater 21 is on and the periods when the lower heater 22 is on are alternately positioned so as not to overlap.

[0050] In the next second cooking period t22, the control unit 30 controls the upper heater 21 and the lower heater 22 so that the periods when the upper heater 21 is turned on and the periods when the lower heater 22 is turned on do not overlap, and they alternate positions. For example, the unit periods a1 and a2 in this second cooking period t22 may be set to be the same as the unit periods a1 and a2 in the first cooking period t11 and the second cooking period t12 shown in Figure 7.

[0051] Subsequently, during the third cooking period t23, the control unit 30 stops the steam supply mechanism 23 and intermittently turns on the upper heater 21 and the lower heater 22, similar to the first cooking periods t21 and t22. In this embodiment, the unit period a1 in the third cooking period t23 is longer than the unit period a1 in the first cooking period t21, and the unit period a2 in the third cooking period t23 is shorter than the unit period a2 in the first cooking period t21. In the third cooking period t23, unlike the first cooking period t21, the control unit 30 controls the upper heater 21 and the lower heater 22 so that they turn on at the same time and turn on and off at the same time.

[0052] Finally, during the fourth cooking period t24, the control unit 30 intermittently turns on the steam supply mechanism 23, the upper heater 21, and the lower heater 22.

[0053] As shown in Figure 9, in cooking mode F33, first, during the first cooking period t31 of the total cooking period t30, the control unit 30 continuously drives the steam supply mechanism 23. During this first cooking period t31, the control unit 30 intermittently turns on the upper heater 21 and the lower heater 22. In this embodiment, the unit periods a1 and a2 in the first cooking period t31 are substantially equal to the unit periods a1 and a2 in the first cooking period t21 shown in Figure 8. During the first cooking period t31, the control unit 30 controls the upper heater 21 and the lower heater 22 so that the periods when the upper heater 21 is turned on and the periods when the lower heater 22 is turned on alternately do not overlap. For example, in the first cooking period t31 of cooking mode F33, by making the output of the upper heater 21 (energizing time per unit time) and the output of the lower heater 22 (energizing time per unit time) different from those of cooking mode F31, the finished state of the cooked food can be made different when cooking mode F33 is executed compared to when cooking mode F33 is executed.

[0054] Next, during the second cooking period t32, the control unit 30 temporarily stops the steam supply mechanism 23 and intermittently turns on the upper heater 21 and the lower heater 22, respectively, in the same manner as during the first cooking period t31. However, unlike the first cooking period t31, during the second cooking period t32, the control unit 30 controls the upper heater 21 and the lower heater 22 so that they turn on and off at the same timing.

[0055] Finally, during the third cooking period t33, the control unit 30 intermittently turns on the steam supply mechanism 23, the upper heater 21, and the lower heater 22.

[0056] During the third cooking period t13, the fourth cooking period t24, and the third cooking period t33, the timing for turning on the upper heater 21 and the timing for turning on the lower heater 22 are the same. Also, the timing for turning off the upper heater 21 is earlier than the timing for turning off the lower heater. Furthermore, the steam supply mechanism 23 is turned on during the last period of a predetermined unit period. During the period when at least one of the upper heater 21 and the lower heater 22 is turned on, the steam supply mechanism 23 is turned off. Also, during the last period when both the upper heater 21 and the lower heater 22 are turned off, the steam supply mechanism 23 is turned on.

[0057] As explained above, in the heating appliance 1, the control unit 30 can execute multiple cooking modes that result in different finished states for the same object being heated. Therefore, the heating appliance 1 can faithfully realize heating and cooking according to the user's requests. For example, as mentioned above, even for a single object being heated, such as a baguette, the user can select from multiple options to achieve their preferred level of baking (heating level) and finished state.

[0058] For example, depending on your mood or the intended use of the food being cooked, you can select your preferred cooking mode from several options, each resulting in a different level of tenderness, and cook the food to your desired level of tenderness.

[0059] For example, you can select your preferred cooking mode from several cooking modes, each with different surface fracture strengths (crispiness levels), and cook the food to your desired level of crispness.

[0060] Furthermore, the softness of the heated object can be measured and compared by quantifying its hardness and elasticity using, for example, a SUN RHEO METER CR-3000EX texture tester manufactured by Sun Chemical Co., Ltd. The fracture strength of the heated object's surface can be measured and compared by quantifying its surface fracture strength using, for example, a creep meter RE2-3305C manufactured by Yamaden Co., Ltd.

[0061] The method for adjusting the softness of the cooked food and the surface fracture strength is not particularly limited, but for example, it can be adjusted by the following methods.

[0062] (1) The control unit 30 can adjust the softness and surface fracture strength of the cooked food by controlling each mechanism so that the length of the cooking period differs from one another for each cooking mode.

[0063] For example, the softness of the finished product differs between cooking modes F33, F32, and F31. The first cooking period t31 (see Figure 9) in cooking mode F33, which aims for a softer "softness level 3" finish, is longer than the first cooking period t11 (see Figure 7) in cooking mode F31, which aims for a firmer "softness level 1" finish. In this way, by extending the first cooking period, the finished product of the heated food can be made softer.

[0064] For example, by extending the total cooking period, the heating time can be increased, allowing for a lower cooking temperature and thus increasing the surface fracture strength of the cooked food.

[0065] (2) The control unit 30 can adjust the softness of the cooked food by controlling each mechanism so that the length of the steam supply period during which steam is supplied to the cooking chamber 10a by the steam supply mechanism 23 differs for each cooking mode. For example, the control unit 30 can adjust the softness of the cooked food by controlling each mechanism so that the proportion of the steam supply period in the total cooking period differs for each cooking mode.

[0066] The higher the proportion of the total cooking time spent with steam, the more effectively dehydration from the surface of the food being cooked can be suppressed. This allows for a softer finish to the cooked food.

[0067] Furthermore, from the viewpoint of lowering the breaking strength of the surface of the cooked food and enhancing its crispness, it is preferable to reduce the proportion of the total cooking period that is occupied by the steam supply period.

[0068] (3) The control unit 30 can adjust the softness and surface fracture strength of the cooked food by controlling each mechanism so that the proportion of the time during which at least one of the upper heater 21 and the lower heater 22 is turned on per predetermined unit period is different for each cooking mode.

[0069] For example, comparing the first cooking period t11 of cooking mode F31 shown in Figure 7 with the first cooking period t21 of cooking mode F32 shown in Figure 8, the proportion of time during which heaters 21 and 22 are turned on within a predetermined unit period is longer in the first cooking period t11. Therefore, the rate of temperature increase inside the cooking chamber 10a is higher in the first cooking period t11 than in the second cooking period t12. Consequently, the cooked food is more likely to become hard.

[0070] For example, by increasing the proportion of time during which the heaters 21 and 22 are turned on within a predetermined unit period, the heat output can be increased, thereby lowering the fracture strength of the surface of the cooked food and enhancing the crispness of the surface.

[0071] (4) The control unit 30 can adjust the rate of temperature rise and the heat output in the cooking chamber 10a by making the duration of the period during which both the upper heater 21 and the lower heater 22 are turned on differ for each cooking mode. This allows for adjustment of the softness and surface fracture strength of the cooked food.

[0072] The following provides a more detailed explanation of the control in each of the cooking modes F33, F32, and F31.

[0073] (Cooking Mode F31) This cooking mode F31 is a mode for achieving a firm texture. A second cooking period t12 is provided in which the upper heater 21 and the lower heater 22 are turned on at the same time to rapidly raise the temperature inside the cooking chamber 10a, thereby rapidly heating the food to be cooked and achieving a firm texture. From the viewpoint of achieving a firm texture while suppressing the deterioration of texture due to the unwanted removal of moisture, a first cooking period t11 is provided in which the upper heater 21 and the lower heater 22 are turned on alternately while the water vapor supply mechanism 23 is supplied with water vapor to gradually raise the temperature inside the cooking chamber 10a. After the second cooking period t12 for achieving a firm texture, in order to replenish the surface moisture that has been excessively removed, in the third cooking period t13, the upper heater 21 and the lower heater 22 are turned on intermittently and for a low proportion of time, while the water vapor supply mechanism 23 is supplied with water vapor intermittently. This allows for the addition of moisture to the food being cooked while achieving a firm, excellent texture.

[0074] In this way, by supplying steam from the steam supply mechanism 23 in multiple periods, it is possible to effectively prevent excessive moisture from being removed from the food being cooked. When supplying steam in multiple periods, it is preferable that the amount of steam supplied decreases in later steam supply periods. This is to prevent excessive moisture from being supplied to the food being cooked and to ensure proper baking. Therefore, it is preferable to operate the steam supply mechanism 23 intermittently during later steam supply periods.

[0075] (Cooking Mode F33) Cooking mode F31 shown in Figure 9 is a mode for achieving a soft finish. In this mode, the first cooking period t31 during which the steam supply mechanism 23 is driven is extended to prevent moisture from being easily removed from the food being cooked. At the same time, the proportion of time during which the heaters 21 and 22 are turned on is set low overall, and the temperature inside the cooking chamber 10a rises slowly, so that the menu is heated slowly. As a result, a soft finish is achieved.

[0076] (Cooking Mode F32) Cooking mode F32 is a mode for achieving a medium level of softness. The cooking period is divided into smaller segments so that the rate of temperature rise in the cooking chamber 10a is intermediate between the rate of temperature rise in cooking mode F31 for achieving a firmer finish and the rate of temperature rise in cooking mode F31 for achieving a softer finish. The control unit 30 controls the heaters 21 and 22 so that the proportion of time during which the heaters 21 and 22 are turned on gradually increases. This achieves a medium level of softness.

[0077] The embodiments disclosed herein should be considered in all respects to be illustrative and not restrictive. The scope of the invention is indicated by the claims rather than the foregoing description, and all modifications within the meaning and scope of the claims are intended to be included. Configurations obtained by combining the configurations of the different embodiments described herein are also included in the scope of the invention.

Claims

1. A cooking appliance comprising: a main body having a cooking chamber; a heater disposed in the cooking chamber; a supply mechanism for supplying steam to the cooking chamber; and a control unit for controlling the heater and the supply mechanism, wherein the control unit is configured to execute multiple cooking modes that result in different finished states for the same object being heated.

2. The heating appliance according to claim 1, wherein the plurality of cooking modes include a plurality of cooking modes in which the softness of the cooked menu differs from one another.

3. The heating appliance according to claim 1 or 2, wherein the plurality of cooking modes include a plurality of cooking modes in which the surface strength of the cooked menu differs from one another.

4. The heating appliance according to claim 1, wherein the menu item is bread.

5. The heating appliance according to claim 1, wherein the control unit causes the length of the cooking period to differ for each cooking mode.

6. The heating appliance according to claim 1, wherein the control unit is configured to execute a plurality of cooking modes in which the length of the steam supply period during which steam is supplied to the cooking chamber by the supply mechanism is mutually different.

7. The heating appliance according to claim 1, wherein the control unit drives the supply mechanism for multiple periods during the heating cooking period.

8. The heating appliance according to claim 1, wherein the control unit intermittently supplies steam to the supply mechanism during the final period of the cooking period.

9. The heating appliance according to claim 1, wherein the plurality of cooking modes include cooking modes in which at least one of the steam supply period during which steam is supplied to the supply mechanism and the degree of heating by the heater is different.

10. The cooking appliance according to claim 9, further comprising an input section into which a user can input parameters relating to the steam supply period and parameters relating to the heating level.

Images