JP2023016049A - Heat cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heat cooker that automatically heats and cooks an object to be cooked which is put in a cooking chamber and does not cause any inconvenience on a user.

SOLUTION: An oven range includes: a cooking chamber 14 for storing an object to be cooked S; heater drive means 79 and hot-blast motor drive means 81 for heating an object to be cooked S in a hot-blast convection manner; an automatic oven cooking control unit 89 for controlling the heater drive means 79 and hot-blast motor drive means 81; in-compartment temperature detection means 72 for detecting an in-compartment temperature of the cooking chamber 14; and operation means 7 for selecting a type of object to be cooked S. The oven range has: a first step where in-compartment temperature reaches a first preset temperature T₁₁; and a second step of stabilizing in-compartment temperature at a second preset temperature T₁₂. The first preset temperature T₁₁ and the second preset temperature T₁₂ are set in accordance with a type of object to be cooked S. The second preset temperature T₁₂ is configured so as to be lower than the first preset temperature T₁₁.

SELECTED DRAWING: Figure 17

COPYRIGHT: (C)2023,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a heating cooker that automatically cooks a food placed in a cooking chamber without inputting the quantity, heating time, heating temperature, and the like of the food.

This type of heating cooker is provided with an infrared sensor for detecting the temperature distribution in the cooking chamber, and a control means for controlling the magnetron based on the detection signal from the infrared sensor, as a heating cooker for automatically performing microwave cooking. , which properly microwaves the food to be cooked by microwaves from a magnetron. However, with this heat cooker, it is necessary to keep the amount of food to be used for microwave cooking in accordance with the amount specified in the recipe. . Therefore, for example, in Patent Document 1, an infrared sensor for detecting the temperature of the object to be heated, which is provided in the rear upper part of the heating chamber, a weight sensor, and a control means for controlling the heating means based on the detection result of the infrared sensor. , and the control means adjusts the output of the heating means based on the detection signals of the infrared sensor and the weight sensor.

In addition, as a heating cooker that automatically performs oven heating cooking, for example, Patent Document 2 discloses air blowing means for sucking air through a circulating air passage from a suction port and blowing it out from an air outlet to circulate, and and heating means for heating air, and heats the food placed in the cooking chamber by diffusing the circulating hot air blown out from the blowout port.

JP 2019-190682 A JP 2007-24365 A

Since the heating cooker of Patent Document 1 uses temperature detection by an infrared sensor, for example, infrared rays are irregularly reflected by the steam from the food to be cooked, and the infrared sensor cannot detect the food. The temperature of the food cannot be detected correctly, and there is a risk of overheating or underheating, which is inconvenient for the user.

In addition, the heating cooker of Patent Document 2 does not support cooking objects such as thick meat such as block meat. When this is done, the surface is browned while the inside is undercooked, which is also inconvenient for the user.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a heating cooker that automatically heats and cooks food placed in a cooking chamber without causing inconvenience to the user.

A heating cooker of the present invention comprises a cooking chamber containing an object to be cooked, a heating means for heating the object to be cooked by hot air convection, a control means for controlling the heating means, and a temperature inside the cooking chamber. a first step until the temperature inside the refrigerator reaches a first set temperature; and a second step of stabilizing at a second set temperature, wherein the first set temperature and the second set temperature are set according to the type of the food to be cooked, and the The second set temperature is lower than the first set temperature.

According to the present invention, two steps with different set temperatures are provided, and in the first step, the temperature is first raised to the first set temperature and heated, and then the temperature is lowered to the second set temperature and heated. As a result, even if the meat to be cooked is thick meat such as a block of meat, the surface can be browned and the inside can be cooked. Since the object to be cooked put into the cooking chamber without inputting can be automatically cooked by heating in the oven, the user is not inconvenienced.

BRIEF DESCRIPTION OF THE DRAWINGS It is an external perspective view of the microwave oven which shows embodiment of this invention. Same as the above, it is the figure seen from the front front when the door was opened. Fig. 3 is a vertical cross-sectional view of the same as above, viewed from the side; Fig. 3 is a front front view of the same, with the cabinet and the oven rear plate removed; Fig. 2 is a vertical cross-sectional view of the microwave generator and its surroundings viewed from the side; Fig. 3 is a schematic diagram showing the internal structure of the main body of the same; Fig. 3 is a vertical cross-sectional view of main parts of the cooking object temperature detecting means and its surroundings; It is the figure which looked at the detection element of the 1st sensor same as the above from the front direction. It is the figure which looked at the detection element of the 2nd sensor same as the above from the front direction. It is a perspective view which shows the internal structure of a microwave oven same as the above, and the visual field of a 1st sensor. Fig. 3 is a perspective view showing the internal structure of the microwave oven and the field of view and moving direction of the first sensor; It is a perspective view which shows the internal structure of a microwave oven same as the above, and the visual field of a 1st sensor and a 2nd sensor. FIG. 2 is a block diagram showing a main electrical configuration of the same; FIG. 4 is a graph showing the temperature measurement results of each sensor when a large amount of food and a small amount of food are automatically heated in the microwave oven according to the first embodiment of the present invention. It is the figure which showed with the graph the temperature measurement result of each sensor when the meat and potatoes as a to-be-cooked material are automatically microwave-heated same as the above. Same as the above, it is a table showing the relationship between the type of food to be cooked and the coefficient corresponding to the type. In the microwave oven showing the second embodiment of the present invention, changes in the temperature in the cooking chamber and the voltage input to the hot air heater and the hot air motor when meat with a large amount and meat with a small amount are heated by hot air convection. It is a timing chart showing . Same as the above, it is a table showing the relationship between the type of meat as an object to be cooked, and the process temperature and standard cooking time corresponding to the type of meat. Same as the above, it is a table showing the relationship between the type of meat as an object to be cooked and the cooking time corresponding to the type of meat.

DESCRIPTION OF THE PREFERRED EMBODIMENTS A preferred embodiment of a heating cooker according to the present invention will be described below with reference to the accompanying drawings. In addition, common reference numerals are given to common parts throughout these drawings.

1 to 13 show configurations in which the heating cooker is applied to an oven range in common to the first and second embodiments of the present invention. First, referring to FIGS. 1 to 6, the overall structure of the microwave oven will be described. Reference numeral 1 denotes a main body configured in a substantially rectangular box shape. A cabinet 2 made of A door 3 is provided on the front surface of the main body 1 and can be opened and closed.

The upper part of the door 3 is provided with a handle 4 for opening and closing the vertical opening door 3, and the side part of the door 3 is provided with an operation panel for display, notification and operation. 5. The operation panel unit 5 includes display means 6 for displaying setting contents and progress of cooking, as well as keys and display means 6 provided on the operation panel unit 5 for enabling various operation inputs related to heat cooking. An operating means 7 such as a touch panel provided on the surface is provided. An operation panel PC (printed circuit) board (not shown) is arranged behind the operation panel unit 5 inside the door 3 in order to control the display means 6, the operation means 7, and the like.

At the lower part of the main body 1, a water supply cassette 8 and a water receiver 9 which can be attached and detached from the front surface of the main body 1 are arranged. The water supply cassette 8 is a bottomed container for containing liquid water as a supply source of mist ejected from a mist supply device 43, which will be described later. The water receiver 9 is a bottomed container that receives food waste, water droplets, steam, etc. from the main body 1 .

A cabinet 2 forming the left and right side surfaces and the upper surface of the main body 1 includes an oven front plate 12 forming the front surface of the main body 1 and a rear surface of the main body 1 so as to cover the main body 1 and the oven bottom plate 11 forming the bottom surface of the oven range. It is provided between the oven rear plate 13 to be formed. Further, the main body 1 is provided with a cooking chamber 14 in which an object to be cooked S to be heated and cooked, and a thermistor 15 as a temperature detecting element for detecting the temperature of the cooking chamber 14 . The front surface of the cooking chamber 14 reaches the oven front plate 12 and has an opening for taking in and out the food S to be cooked, and the opening is opened and closed by a door 3. - 特許庁A thermistor 15 serving as a chamber internal temperature detecting means is arranged in the vicinity of the door 3 inside the cooking chamber 14 .

A peripheral wall forming the inner surface of the cooking chamber 14 is composed of a ceiling wall 14a, a bottom wall 14b, a left wall 14c, a right wall 14d, and an inner wall 14e. A back wall 14e of the cooking chamber 14 has a suction port 16 in its center, and a plurality of outlets 17 around the suction port 16.例文帳に追加An upper heater 18 for grilling is provided on the upper part of the main body 1 so as to radiately heat the food S to be cooked from above the cooking chamber 14, facing the dome-shaped ceiling wall 14a serving as the upper wall surface of the cooking chamber 14. A microwave generator 19 including a magnetron is provided at the bottom of the main body 1 to supply microwaves, which are radio waves, into the cooking chamber 14 . As a result, the object to be cooked S stored in the cooking chamber 14 is grill-heated from above by heat radiation accompanying the energization of the upper heater 18 , and the energization of the microwave generator 19 causes the interior of the cooking chamber 14 to be heated. Microwaves are radiated to the object S to be cooked which is housed in the container, and the object to be cooked S is microwave-heated.

A left side wall 14c and a right side wall 14d of the cooking chamber 14 are provided with a pair of left and right shelf supports 22 in two stages in order to store and hold a metal square plate 21 in a suspended state inside the cooking chamber 14. there is The square plate 21 used here has a bottomed concave shape with an open top, and is formed by a housing portion 21A formed without holes in the rest, and a flange portion 21B extending horizontally outward from the upper end of the housing portion 21A. Configured. A vent hole 21C is formed in the flange portion 21B to allow hot air to flow through the square plate 21. As shown in FIG. FIG. 2 shows a state in which the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14, and the object to be cooked S is placed on the storage portion 21A. The plate 21 may be placed only on the upper shelf support 22, or two square plates 21 may be placed on the upper and lower shelf supports 22 respectively. Other accessories such as may be accommodated and held. Further, in the range heating by the microwave generator 19 described above, the object to be cooked S can be microwave-heated inside the cooking chamber 14 without placing the square plate 21 or the gridiron inside the cooking chamber 14 (Fig. not shown) and can be cooked.

Numeral 24 denotes a hot air unit for oven heating provided inside the main body 1 from the rear to the bottom outside the cooking chamber 14 . The hot air unit 24 serves as means for heating the object S to be cooked, and includes a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, and a heated air that is fed into the cooking chamber 14 and circulated. The hot-air fan 28 , an electric hot-air motor 29 that rotates the hot-air fan 28 in a predetermined direction, and a transmission mechanism 30 that transmits the driving force from the hot-air motor 29 to the hot-air fan 28 . A hot-air heater 27 and a hot-air fan 28 are respectively disposed in a heating chamber 31 formed in the exterior rear of the cooking chamber 14 as an internal space between the inner wall 14e and the casing 26. A hot air motor 29 is disposed in the lower space 32 between the cooking chamber 14 formed in the bottom plate 11 of the oven and the bottom plate 11 of the oven. An oven rear plate 13 is arranged at the rear portion of the main body 1 so as to cover the entire hot air unit 24 from the outside of the rear side.

The hot-air fan 28 of this embodiment is provided as a so-called centrifugal fan that takes in air in the axial direction and discharges it in a radial direction perpendicular to the axial direction by centrifugal force during rotation. It is arranged around 28 radial directions. The hot air heater 27, which is also a heat generating part, uses, for example, a sheathed heater, a mica heater, a quartz tube heater, a halogen heater, or the like. The suction port 16 and the hot air outlet 17 described above function as a ventilation section that communicates between the cooking chamber 14 and the heating chamber 31 .

In the present embodiment, when the hot-air fan 28 is driven to rotate as the hot-air motor 29 is energized, the air sucked from the inside of the cooking chamber 14 through the suction port 16 is blown out in the radial direction of the hot-air fan 28, thereby energizing the hot-air fan 28. Heated by the hot air heater 27 , the hot air passes through the outlet 17 and is supplied into the cooking chamber 14 . As a result, a path for circulating hot air inside and outside the cooking chamber 14 is formed, and the object to be cooked S in the cooking chamber 14 is heated by hot air convection.

Next, as a heating means for heating the object S to be cooked, the microwave generator 19 as a microwave heating means and the detailed structure around it will be described. The bottom wall 14b of the cooking chamber 14 is constructed by covering the top opening of a recessed antenna housing portion 35 formed in a metal plate member 34 with a bottom plate 36 such as a ceramic plate through which microwaves can pass. The metal plate material 34, which is impermeable to microwaves, integrally forms not only the peripheral portion of the bottom wall 14b, but also the left side wall 14c, the right side wall 14d, and the inner wall 14e. The inner surface of is made entirely of a microwave-impermeable material.

The microwave generator 19 includes a magnetron (not shown) serving as a microwave supply source, and a conductor in the lower space 32 inside the main body 1 that guides the microwaves oscillated by the magnetron directly below the antenna housing portion 35 . A wave tube 37, an antenna motor 38 arranged below the waveguide 37, and an antenna holder 39 whose lower end portion is arranged inside the waveguide 37 and is attached and fixed to the rotating shaft of the antenna motor 38. , a cylindrical cable shaft 40 inserted and fixed in the antenna holder 39, and an antenna 41 to which the upper end of the cable shaft 40 is attached and fixed at the center thereof and which is rotatably provided inside the antenna housing portion 35. Mainly composed of When the top opening of the antenna housing portion 35 is closed with the bottom plate 36 , the entire antenna 41 is arranged parallel to the flat plate-like bottom plate 36 forming the bottom wall 14 b of the cooking chamber 14 .

A mist supply device 43 for feeding mist into the cooking chamber 14 includes, in addition to the water supply cassette 8 described above, a nozzle 45 for turning the supplied liquid water into mist, and a nozzle 45 connected between the water supply cassette 8 and the nozzle 45 . , a water supply pump 47 that guides water from the water supply cassette 8 to the nozzle 45 , and a plurality of mist ejection holes 44 that communicate with the nozzle 45 . As a result, while the mist supply device 43 is in operation, water from the water supply cassette 8 is sent to the nozzle 45 by the water supply pump 47, and the water supplied by the nozzle 45 is turned into mist, and the mist is discharged from the mist ejection hole 44 into the cooking chamber 14. supplied internally. At this time, if the temperature in the cooking chamber 14 is higher than 100 degrees Celsius at atmospheric pressure (hereinafter, the temperature value is the temperature value in Celsius at atmospheric pressure), this mist will instantly be generated in the cooking chamber 14 By evaporating into superheated steam, the object to be cooked S placed in the cooking chamber 14 is quickly and evenly heated with appropriate water molecules (superheated steam).

FIG. 7 shows the cooking object temperature detecting means and its surrounding essential parts. As shown in the figure, between the cooking chamber 14 and the main body 1, a first sensor 55 and a sensor motor 56 are arranged facing the outside of the raised member 52 including the window 53. A second sensor 58 is arranged on the opposite side. Further, the sensor motor 56 and the second sensor 58 are attached and fixed inside the main body 1 , while the first sensor 55 is attached to a rotatable rotation shaft 59 of the sensor motor 56 .

A sensor motor 56 that serves as a drive device for the first sensor 45 is composed of a stepping motor or the like, and has a rotating shaft 59 for swinging the first sensor 55 in the front-rear direction inside the main body 1 . The first sensor 55 includes a hollow sensor case 61 attached and fixed to the rotary shaft 59, a sensor substrate 62 housed inside the sensor case 61, and a plurality of sensors (e.g., eight sensors) mounted on the surface of the sensor substrate 62. ) and a lens 64 attached and fixed to the sensor case 61 so as to face the infrared detection element 63 .

In this embodiment, as shown in FIGS. 7 and 8, a plurality of infrared detection elements 63 are arranged in a straight line along the vertical direction of the cooking chamber 14, and as shown in FIGS. , the field of view V1 of each infrared detection element 63 is arranged in the horizontal direction of the substantially rectangular bottom wall 14b through the window 53 from the upper center of the right side wall 14d of the cooking chamber 14. As shown in FIG. Further, in this embodiment, as shown in FIG. 11, upon receiving a motor drive signal from a control means 71 (see FIG. 13), which will be described later, the sensor motor 56 rotates its rotating shaft 59 forward and backward at a predetermined angle. When the first sensor 55 swings, the field of view V1 of the plurality of infrared detection elements 63 reaching the bottom wall 14b of the cooking chamber 14 moves in the moving direction X1 around each infrared detection element 63. A straight line connecting a plurality of infrared detecting elements 63 indicated by a dashed dotted line in FIG. In order to reduce the heat effect on the inside of the main body 1, the window 53 may be closed with an infrared transmitting member (not shown).

On the other hand, as shown in FIGS. 7 and 9, the second sensor 58 includes a hollow sensor case 66 attached and fixed inside the main body 1, a sensor substrate 67 housed inside the sensor case 66, and a sensor. The main components are one infrared detection element 68 mounted on the surface of the substrate 67 and a lens 69 facing the infrared detection element 68 and attached and fixed to the sensor case 66 . As shown in FIG. 12, the second sensor 58 is mounted on the main body so that the field of view V2 of the infrared detection element 68 always reaches the front, rear, left, and right center of the bottom wall 14b through the window 54 from the top, bottom, front, and rear center of the right side wall 14d. 1 is attached and fixed inside. In order to reduce the heat effect on the inside of the main body 1, the window 54 may be closed with an infrared transmitting member (not shown).

Both the first sensor 55 and the second sensor 58 are infrared sensors, and constitute the cooking object temperature detection means 65 of the present embodiment. The food temperature detection means 65 here detects the temperature distribution in the entire cooking chamber 14 by means of the swinging first sensor 55 and the fixed second sensor 58, thereby detecting the temperature of the food contained therein. From the amount of infrared rays emitted by the object S, the surface temperature of the object S to be cooked is detected in a short period of time.

FIG. 13 illustrates the main electrical configuration of the microwave oven of this embodiment. In FIG. 7, reference numeral 71 denotes control means composed of a microcomputer. As is well known, the control means 71 includes a CPU as arithmetic processing means, a memory as storage means, a timer as timekeeping means, an input Equipped with an output device.

The input port of the control means 71 includes the above-described operation means 7 by means of keys or a touch panel, the object temperature detection means 65, and the inside temperature detection means including the thermistor 15 for detecting the temperature inside the cooking chamber 14. 72, hot air motor rotation detection means 73 for detecting the rotation speed of the hot air fan 28, door open/close detection means 74 for detecting the open/closed state of the door 3, and the origin position of the antenna constituting the microwave generator 19 is detected. Antenna position detection means 75 are electrically connected to each other.

In addition to the display means 6 described above, the output port of the control means 71 includes a microwave heating means 78 including a magnetron and its driving means, an upper heater 18 for grill heating, a hot air heater 27 for oven heating, Heater driving means 79 such as a relay for energizing/disconnecting the evaporation heaters for heating steam, and antenna driving means 80 for operating the antenna motor 38 for rotationally driving the antenna 41 for radiating microwaves into the cooking chamber 14. , hot air motor driving means 81 for rotationally driving the hot air motor 29, sensor motor driving means 82 for forward and reverse rotational driving of the sensor motor 56, and a pump for operating the water supply pump 47 of the mist supply device 43. Driving means 83 are electrically connected to each other.

The control means 71 receives an operation signal from the operation means 7, the object temperature detection means 41, the internal temperature detection means 72, the hot air motor rotation detection means 73, the door open/close detection means 74, and the antenna position detection means. Upon receiving each detection signal from 75, microwave heating means 78, antenna driving means 80, heater driving means 79, hot air motor driving means 81, and sensor motor are activated at predetermined timings based on the clocking means. It has a function of outputting a driving control signal to the driving means 82 and the pump driving means 83 and outputting a display control signal to the display means 6 . These functions are realized by the control means 71 reading a program recorded in the memory as a storage medium. It has a program that lets you

The cooking control section 95 mainly controls the operation of each section related to the cooking of the food item S. Upon receiving an operation signal associated with the operation of the operation means 7, a detection signal from the door opening/closing detection means 74 is received. , when it is determined that the door 3 is closed, the microwave heating means 78, the antenna driving means 80, the heater driving means 79, the hot air motor driving means 81, and the sensor motor driving means are operated according to the operation signal. 82 and the pump driving means 83 to control various heat cooking of the object S to be cooked. In this embodiment, a plurality of menus are stored in advance in the memory as cooking information including the ingredients and heating conditions of the object to be heated S for executing heat cooking. An automatic cooking function is provided for automatically heating the object to be cooked S in a predetermined procedure according to the selected menu when an operation for executing heat cooking is performed from the operation means 7 for one selected menu. there is

Among such automatic cooking functions, in this embodiment, for example, when an automatic range menu for warming or defrosting the food S to be cooked is selected, microwaves from the microwave generator 19 are sent to the cooking chamber 14. While radiating inside, the cooking time, range output, etc. are automatically set without operation input from the operation means 7, and the microwave generator 19 is driven and controlled with the set output until the set time is reached, and the cooking chamber 14 An automatic range cooking control section 88 that microwave-heats the object to be cooked S put in is provided as one function in the heat cooking control section 95 . Similarly, in this embodiment, when the automatic oven cooking menu for heating meat such as block meat or bone-in meat as the object to be cooked S is selected, and then the type of meat is selected, the hot air heater 27 While the air heated by the hot air fan 28 is supplied to the inside of the cooking chamber 14, the cooking time, heating temperature, etc. are automatically set without operation input from the operation means 7, and the hot air heater 27 and the hot air fan 28 is driven and controlled at the set temperature until the set time is reached, and the automatic oven cooking control unit 89 that heats the meat as the object to be cooked S put in the cooking chamber 14 by hot air convection is one function in the heat cooking control unit 85 It is equipped as

The display/notification control section 96 cooperates with the heating/cooking control section 95 to control the display operation of the display means 6 . The display means 6 to be controlled by the display notification control section 96 is composed of a liquid crystal panel or an illumination lamp, but other display devices may be used.

Next, with reference to FIGS. 14 and 15, the operation of the microwave oven having the configuration described above in the first embodiment will be described in detail. After the food S to be cooked is placed in the cooking chamber 14 in advance, the door 3 is closed while gripping the handle 4, and after the cooking menu is selected by the operation means 7, the start of cooking the food S is instructed. Then, according to the control program incorporated in the memory of the control means 71, a control signal generated corresponding to the selected cooking menu is output from the output port of the control means 71 at a predetermined timing, and the food S is heated. cooked.

Here, for example, when the microwave heating cooking menu is selected, the heating cooking control section 85 of the control means 71 receives each detection signal from the cooking object temperature detecting means 65 and the internal temperature detecting means 72, and A control signal is sent to each of the microwave heating means 78, the antenna driving means 80, and the sensor motor driving means 82 so that S is heated to the set temperature. As a result, the microwave generator 19 is energized to supply and radiate microwaves, and the rotational force generated in the antenna motor 38 is transmitted to the antenna 41 to rotate it, and the microwaves are radiated into the cooking chamber 14 . An object to be heated S placed on the bottom wall 14b is microwave-heated.

During this microwave cooking, the rotating shaft 59 of the sensor motor 56 is positioned at a rotation angle of 0° (as shown in FIG. ), it rotates clockwise (positive direction) and counterclockwise (reverse direction) repeatedly. As a result, the first sensor 55 swings inside the main body 1, and the field of view V1 of each infrared detection element 63 repeatedly swings like a fan along the moving direction X1 as shown in FIG. At this time, the rotating shaft 59 of the sensor motor 56 is intermittently rotating at a predetermined angle, and the control means 71 captures the detection signal from each infrared detecting element 63 each time the rotating shaft 59 is rotated at a predetermined angle. , the temperature of the object to be cooked S placed in the cooking chamber 14 is monitored. In this way, each infrared detection element 63 can receive infrared rays from substantially the entire bottom wall 14b of the cooking chamber 14 and detect the temperature of the food S placed in the cooking chamber 14. .

The sensor motor 56 oscillates the first sensor 55 with a period of, for example, 5 seconds, which is a predetermined time. Detect the temperature of the place. In other words, by swinging the first sensor 55 having eight infrared detection elements 63, the first sensor 55 can measure temperatures at 128×8=1024 points per cycle, and the first sensor 55 can measure the temperature of a large cooking chamber. The internal temperature of 14 can be detected in a wide range and in detail.

Separately from this, the second sensor 58 fixed to the main body 1 continuously detects the temperature of the food S placed in the visual field V2 of the infrared detection element 68 as shown in FIG. The control means 71 captures the detection signal from the single infrared detection element 68 at least every time the rotating shaft 59 of the sensor motor 56 rotates by a predetermined angle or at shorter time intervals, and detects the inside of the cooking chamber 14. monitor the temperature of the object to be cooked S in the vicinity of the central portion of the

In this way, the detection signals from the first sensor 55 having eight infrared detection elements 63 detect the temperature in the cooking chamber 14 in a wide range and finely every corner, and the second sensor having one infrared detection element 68 is detected. A detection signal from the sensor 58 enables continuous detection of the temperature near the center of the cooking chamber 14 . The control means 71 receives these detection signals and controls the operation of the microwave generator 19 so that the desired microwave cooking is performed on the object S to be cooked. In addition, as an abnormality monitoring function, when the detected temperature of the object to be cooked S exceeds the normal range, it is determined that an abnormality has occurred in the equipment, and power supply to the microwave generator 19 is forcibly stopped. . In any case, by using the first sensor 55 and the second sensor 58 together, the temperature of the object to be cooked S can be instantly determined, and as a result, it is possible to accurately control cooking and monitor abnormalities. become.

When the oven heating menu is selected, the heating and cooking control unit 85 receives a detection signal from the internal temperature detection means 72 and controls the heater driving means 79 and Control signals are sent to the hot-air motor driving means 81 to control the ON/OFF of the hot-air heater 27 and the hot-air motor 29 . As a result, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, the hot air fan 28 rotates inside the heating chamber 31, and the speed of the hot air motor rotation detection means 73 is taken into the cooking control section 85. At the same time, the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is sent to the energized hot air heater 27 side, and the air heated thereby is supplied as hot air to the cooking chamber 14 through the blowing port 17. , the object to be cooked S in the cooking chamber 14 is heated by hot air convection.

When the grill cooking menu is selected, the heat cooking control unit 85 receives the detection signal from the internal temperature detection means 72 and causes the heater driving means 79 to heat the inside of the cooking chamber 14 to the set temperature. The power supply to the upper heater 18 is controlled to grill the food S in the cooking chamber 14 from above.

Also, if you select a steamed dish (steam cooking) using mist superheated steam,
The heating and cooking control unit 85 receives the detection signal from the internal temperature detecting means 72 and controls the ON/OFF of the upper heater 18 by the heater driving means 79 so that the inside of the cooking chamber 14 is heated to the set temperature. . When the cooking controller 85 determines that the internal temperature of the cooking chamber 14 has reached the set temperature, it sends a control signal to the pump driving means 83 to operate the water supply pump 47 incorporated in the mist supply device 43. to supply mist by ejecting water from the mist ejection hole 44 into the cooking chamber 14. - 特許庁

When the mist is supplied to the interior of the cooking chamber 14, the temperature inside the cooking chamber 14 decreases. The heat cooking control unit 85 determines whether or not the internal temperature of the cooking chamber 14 has reached the set temperature based on the detection signal from the internal temperature detection means 72. When the heat cooking control unit 85 determines that the internal temperature has not reached The heating and cooking control unit 85 controls the ON/OFF of the upper heater 18 by the heater driving means 79 so that the inside of the cooking chamber 14 is heated to the set temperature. When the cooking control unit 85 determines that the internal temperature of the cooking chamber 14 has reached the set temperature, water is jetted into the cooking chamber 14 to supply mist again as described above. As a result, the mist is instantaneously vaporized into superheated steam, and the object to be cooked S in the cooking chamber 14 is heated with an appropriate amount of water molecules (superheated steam).

Next, among the range heating described above in the first embodiment, the operation of the automatic range cooking menu by the automatic range cooking control section 88 will be described in detail with reference to FIGS. 14 to 16. FIG. FIG. 14 shows graphs G _I1 and G _I2 of the infrared sensor and _{graphs GT1} and _GT2 of the temperature _{sensor .} and _GT2 are graphs when the amount of food S to be cooked is large. In particular, in this embodiment, in the automatic range cooking menu where the operation means 7 is pressed once, potential user dissatisfaction that the food S to be cooked is insufficiently heated or overheated, or that the degree of heating differs depending on the ingredients and the amount. In order to solve the problem, the first sensor 55 and the second sensor 58, which are two types of infrared sensors constituting the cooking object temperature detecting means 65, and the temperature sensor 15 constituting the internal temperature detecting means 72 are used together. ing. FIG. 15 shows the temperature measurement results of each sensor when 3 servings of meat and potatoes are heated by the automatic range cooking menu, showing a graph _GI3 of the infrared sensor and a graph _GT3 of the temperature sensor.

The first sensor 55 and the second sensor 58 detect the surface temperature of the food S to be cooked. is detected. However, the infrared sensor has the characteristic that when the internal temperature reaches around 70° C., steam begins to be generated from the food S to be cooked, and the irregular reflection of the steam causes a decrease in accuracy. On the other hand, the thermistor 15 detects the internal temperature of the cooking chamber 14 from the steam generated from the object S to be cooked. Therefore, it has the characteristic that the rise in temperature is slow until steam is generated. Therefore, if only one sensor is used to determine the temperature of the ingredients of the food to be cooked S, the temperature of the ingredients may not be detected accurately due to irregular reflection of steam or a slow rise in temperature, resulting in overheating or insufficient heating. There is a possibility that the finish of cooking with heat will deteriorate. However, in this embodiment, a triple sensor using these sensors 15, 55, and 58 in combination, the automatic range cooking control unit 88 controls the operation of the microwave generator 19 and the antenna driving device 80, so that the object to be cooked S We are aiming to greatly improve the heating performance of the range that automatically warms up.

With the food S to be cooked in the cooking chamber 14 in advance, the door 3 is closed while gripping the handle 4, and the cooking menu of the automatic range for warming the food S is selected by the operation means 7, and the cooking is started. When the start is instructed, the automatic range cooking control unit 88 controls the cooking object temperature detection means 65 until steam is generated from the cooking object S during the range heating of the object S placed in the cooking chamber 14 . to measure the temperature of the object to be cooked S therefrom, and when steam is generated from the object to be cooked S, the detection signal from the internal temperature detecting means 72 is also taken in and the temperature of the object to be cooked is detected therefrom. The microwave heating means 78 and the antenna are driven so that the measured food temperature is heated to an appropriate set temperature higher than room temperature and the moisture in the food S is boiled. control means 80; Further, the automatic range cooking control section 88 measures the time from the start of cooking by measuring the time of the timer as the time measuring means of the control means 71 . In microwave heating of the object S to be heated, the above-described temperature of the food tends to rise more depending on the seasoning attached to the food rather than the food itself of the object S to be cooked.

When the object to be cooked S is mainly leafy vegetables, not much steam is generated before boiling. It reaches the temperature at which water boils. Therefore, in the present embodiment, as the first boiling detection, a detection signal from the cooking object temperature detection means 65 indicates that the detected temperature of the cooking object S has become equal to or higher than the _first threshold value Th of the infrared sensor during such microwave heating. When received, the auto range cooking control 88 is configured to determine that the water in the food item S has boiled.

In addition, when the object to be cooked S is meat, root vegetables, fruit vegetables, etc., mainly other than leafy vegetables, steam is generated before the object to be cooked S boils. The temperature of the cooking object temperature detecting means 65 is lowered. Therefore, as shown in FIG. 14, the graphs G _I1 and G _I2 of the infrared sensor do not reach 100° C. due to irregular reflection by steam, but converge and stabilize around 92° C. and become saturated. Also, when the temperature inside the refrigerator _reaches around 70°C, steam begins to be generated from the food S to be cooked. The amount of change in the detection signal from the cooking object temperature detection means 65, that is, the slope of the graph _GI3 of the infrared sensor suddenly becomes gentle. Therefore, in the present embodiment, as the second boiling detection, a detection signal indicating that the detected temperature of the object to be cooked S has reached or exceeded the _first threshold value Th2 of the temperature sensor is generated from the internal temperature detecting means 72 during such microwave heating. Upon receipt, the auto range cooking control 88 is configured to determine that the water in the food item S has boiled.

Here, when comparing the _graphs G _I1 and G _I2 of the infrared sensor and the _{graphs GT1} and _GT2 of the temperature sensor in FIG. It will be understood that the amount of change in the detection signal is smaller than that of _GI1 and _GT1 , that is, the slope of the graph is gradual. As shown in FIG. 15, when the amount of the food S to be cooked is large, even when the food S to be cooked is actually boiling at the time t1, the automatic range cooking control is performed in the _first boiling detection method. Because the automatic range cooking control unit 88 cannot detect this boiling until the _time t2 when the temperature sensor graph G _T3 reaches T1 even with the _second boiling detection method, It takes a time of Δt, and there is a risk of overheating.

Therefore, in the present embodiment, as the third boiling detection, the detection temperature of the cooking object S from the cooking object temperature detecting means 65 during such microwave heating is set lower than the first threshold value Th ₁ of the infrared sensor. received a detection signal indicating that the temperature is equal to or higher _than the point T2 on the _second threshold Th3, and the detected temperature of the object to be cooked S is set _lower than the first threshold Th2 from the internal temperature detecting means 72. Upon receiving a detection signal indicating that the temperature is equal to or higher than a point T3 _on the second threshold value Th4 of the temperature sensor, the automatic range cooking control unit 88 is configured to determine that the moisture in the food item S has boiled. . Therefore, the amount of food S to be cooked is large, and both the detection signal from the food temperature detection means 65 and the detection signal from the internal temperature detection means 72 are above the first thresholds Th ₁ and Th of the infrared sensor and the temperature sensor. _{2 ,} the automatic _{range cooking} control unit At 88, it can be determined that the water in the object S to be cooked has boiled, and overheating of the object to be cooked S can be prevented. Note that the automatic range cooking control section 88 may be configured so that boiling of the object S to be cooked can be detected by the third boiling detection after a predetermined time has elapsed from the start of cooking of the object S to be cooked.

In the present embodiment, when steam is generated from the ingredients of the object to be cooked S, the gradients of the infrared sensor graphs G _I1 , G _I2 , and G _I3 become gentle, while the temperature sensor graphs G _T1 , G _T2 , and G The slope of _T3 becomes steep. Using this phenomenon for boiling detection, instead of the thresholds Th ₁ to Th ₄ described above, the amount of change in the detection signal from the cooking object temperature detection means 65 within a predetermined period, that is, the infrared sensor graph G _I1 , The slopes of G _I2 and G _I3 and the amount of change in the detection signal from the internal temperature detection means 72 within a predetermined period, that is, the slopes of the graphs G _T1 , G _T2 and G _T3 of the temperature sensors are set to the first to fourth threshold values. Th ₁ to Th ₄ are set, and when the slope becomes steeper than these thresholds Th ₁ to Th ₄ , the automatic range cooking control unit 88 sets the threshold Th ₁ described above in the first to third boiling detections. ∼Th ₄ or more may be determined, and a configuration may be adopted in which it is determined that the moisture in the object to be cooked S has boiled. Also, the first threshold Th ₁ may be set with respect to the amount of change in the detection signal, and the second to fourth thresholds Th ₂ -Th ₄ may be set with respect to the predetermined temperature, and the setting of the thresholds is not limited.

When the automatic range cooking control unit 88 determines that the cooking object S has boiled, the elapsed time until the cooking object S boils as measured by the timer, that is, the threshold value Th ₁ set from the start of cooking, or Calculate the predetermined time t, which is the time until it reaches Th ₂ , Th ₃ , and Th ₄ and is judged to be boiling. Based on this predetermined time t, it is the duration of microwave heating after boiling. Confirm remaining time. Specifically, referring to FIG. 15, when the automatic range cooking control unit 88 determines that the object S to be cooked is boiling in the first boiling detection, the automatic range cooking control unit 88 controls the object S to be cooked, for example, Judging that it is a leafy vegetable such as stir-fried vegetables, sautéed spinach with bacon, boiled Japanese mustard spinach, etc., and since leafy vegetables do not need to be stewed, the remaining time is 0.2t to 0.3t, which is the predetermined time t multiplied by a coefficient of 0.2 to 0.3. Determined as

As described above, when steam is generated from the ingredients of the food item S to be cooked, the accuracy of the first sensor 55 and the second sensor 58 is reduced due to irregular reflection of the steam, and the graphs _{GI1, GI2, and GI3 of the} infrared sensors The slope becomes gentle. On the other hand, since the thermistor 15 uses this steam to detect the temperature inside the refrigerator, when steam is generated from the ingredients of the food S to be cooked, the slopes of the temperature sensor graphs _GT1 , _GT2 and _GT3 become steep. Therefore, when the automatic range cooking control unit 88 determines that the object to be cooked S boils through the second boiling detection or the third boiling detection, the automatic range cooking control unit 88 controls the boiling of the object to be cooked for the predetermined time t within the predetermined period. The amount of change in the detection signal from the object temperature detection means 65, that is, the slope of the graphs G _I1 , G _I2 , and G _I3 of the infrared sensor, and the amount of change in the detection signal from the internal temperature detection means 72 within a predetermined period, that is, the temperature It is determined whether the food S to be cooked is meat or root vegetables from the slopes of the graphs G _T1 , G _T2 and G _T3 of the sensor.

Here, when the automatic range cooking control unit 88 determines that the food to be cooked S is, for example, a potato and bacon sautéed in butter, a boiled pumpkin, a boiled eggplant, a root vegetable or fruit vegetable such as burdock root, the root vegetable or fruit vegetable is Since processes such as boiling and simmering are necessary, the automatic range cooking control unit 88 multiplies the predetermined time t by a coefficient of 0.5 to 0.7 to determine a value of 0.5t to 0.7t as the remaining time.

Further, when the automatic range cooking control unit 88 determines that the object to be cooked S is meat such as sweet and sour pork, nikujaga, pork and bacon stir-fry, etc., the automatic range cooking control unit 88 determines the value t obtained by multiplying the predetermined time t by a coefficient of 1.0 as the remaining time.

After determining the remaining time, the automatic range cooking control section 88 controls the display control section 86 to display the remaining time on the display means 6 . The automatic range cooking control section 88 controls the display control section 86 so that the displayed remaining time decreases with the lapse of time due to the timing of the timer, and becomes 0 seconds when the automatic range cooking ends. Therefore, after the remaining time is determined, the user can confirm the remaining time until the automatic range cooking is completed by the display means 6 .

Further, the automatic range cooking control section 88 takes in the detection signals from the cooking object temperature detecting means 65 and the inside temperature detecting means 72 until the remaining time displayed on the display means 7 reaches 0, and uses the detected signals from the cooking object temperature detecting means 65 and the internal temperature detecting means 72 to determine the remaining time displayed on the display means 7. The food temperature, which is the temperature of the object S, is measured, and the microwave heating means 78 and the antenna driving means 80 are controlled so that the microwave heating to the set temperature of the measured food material temperature is continued. When the automatic range cooking control section 88 determines that the remaining time displayed on the display means 7 has reached 0, it controls the microwave heating means 78 and the antenna driving means 80 to stop the range heating.

As described above, the microwave oven as the heating cooker of the present embodiment includes the cooking chamber 14 for accommodating the food S to be cooked, the microwave heating means 78 for microwave heating the food S, and the microwave heating means 78. An automatic range cooking control unit 88 as a control means for controlling the cooking object temperature detecting means 65 for detecting the surface temperature of the object to be cooked S, and the internal temperature detecting means 72 for detecting the internal temperature of the cooking chamber 14 and, the automatic range cooking control unit 88 detects the first threshold Th ₁ of the infrared sensor as the first threshold of the temperature detected by the cooking object temperature detection means 65, and the temperature detected by the internal temperature detection means 72 and the first threshold value Th2 of the temperature sensor as the _second threshold value of , respectively, and the automatic range cooking control unit 88 detects the first threshold value of the infrared sensor or the temperature sensor to which one of the two detected temperatures corresponds. When it is determined that the threshold Th ₁ or Th ₂ of has been reached, the remaining time of range heating, which is the duration of range heating from the determination, is determined.

By configuring in this way, it is possible to suppress the inability of the sensor to accurately detect the temperature of the food material, thereby preventing deterioration in the finish of cooking due to overheating or insufficient heating. Since the object to be cooked S placed in the cooking chamber 14 can be automatically microwave-cooked without inputting the amount of the ingredients, the heating time, the heating temperature, etc., the user is not inconvenienced.

Further, the automatic range cooking control unit 88 of the present embodiment uses the second threshold Th3 of the infrared sensor as the _third threshold of the temperature detected by the cooking object temperature detecting means 65 set lower than the _first threshold Th1. and a _second threshold value Th4 of the temperature sensor as a _fourth threshold value of the temperature detected by the internal temperature detection means 72 set lower than the first threshold value Th2, and the automatic range cooking control unit 88 sets , the temperature detected by the cooking object temperature detection means 65 has reached the _second threshold value Th3 of the infrared sensor, and the temperature detected by the internal temperature detection means 72 has reached the _second threshold value Th4 of the temperature sensor. It is then configured to determine the time remaining from the determination.

With this configuration, the amount of food S to be cooked is large, and both the detection signal from the food temperature detection means 65 and the detection signal from the internal temperature detection means 72 are detected by the infrared sensor or the temperature sensor. Even if the thresholds Th ₁ and Th ₂ of 1 are not reached, these detection signals reach the second threshold Th ₃ of the infrared sensor, which is a predetermined value, and the second threshold Th 3 of the temperature sensor, which is a predetermined value. reaches the threshold value _Th4 , it can be determined that the object S to be cooked has boiled, and overheating of the object to be cooked S can be prevented.

Further, in the microwave oven of this embodiment, at least one of the first to fourth thresholds Th ₁ to Th ₄ is the temperature difference per unit time of the temperature detected by the cooking object temperature detection means 65 or the internal temperature detection means 72. It may be the set value, for example, the gradient of the _graphs G _I1 , G _I2 and G _I3 of the infrared sensor or the gradient of the graphs _GT1 , _GT2 and GT3 of the temperature sensor. is configured to determine that the moisture in the object to be cooked S has boiled based on the temperature difference per unit time between these detected temperatures.

With this configuration, when steam is generated from the ingredients of the object to be cooked S, the gradients of the infrared sensor graphs G _I1 , G _I2 , and G _I3 become gentle, and the temperature sensor graphs G _T1 , G _T2 , and G The automatic range cooking control section 88 can detect boiling by utilizing the steep slope of _T3 .

Further, the microwave oven of this embodiment reaches the threshold value Th ₁ , Th ₂ , Th ₃ and Th ₄ of the detected temperature from the cooking object temperature detection means 65 or the internal temperature detection means 72 from the start of microwave heating. By multiplying the time t until the automatic range cooking control unit 88 determines that the water content of the food S to be cooked has boiled, by a coefficient according to the type of the food to be cooked S such as meat, root vegetables, and leafy vegetables, The remaining time is calculated and fixed. Therefore, when a process such as boiling or stewing is required after the water content of the food item S is boiled, the remaining time, which is the process time, can be calculated based on the time t until boiling.

The microwave oven of this embodiment may further include a humidity sensor, and the humidity sensor may be used instead of the internal temperature detection means 72 when boiling is detected. In this case, the automatic range cooking control unit 88 sets a humidity threshold, and outputs a detection signal from the humidity sensor during microwave heating to indicate that the humidity due to steam generated from the ingredients of the object to be cooked S has exceeded the humidity threshold. When received, it is configured to determine that the water in the object to be cooked S has boiled.

Next, among the oven heating described above in the second embodiment, the operation of the automatic oven cooking menu by the automatic oven cooking control section 89 will be described in detail with reference to FIGS. 17 to 19. FIG. In FIGS. 17A and 17B, the solid line is a graph of the internal temperature of the cooking chamber 14 of this embodiment, and the blocks below this graph indicate the control of the hot air heater 27 and the hot air fan 28. The hot air heater 27 and the hot air fan 28 are turned on and off so that hot air convection heating is performed at .

Meat as the object S to be cooked is placed in the cooking chamber 14 in advance, the door 3 is closed while gripping the handle 4, and an automatic oven cooking menu for heating the object S to be cooked is selected by the operation means 7. Then, when the type of meat is selected, the automatic oven cooking control section 89 sets the first set temperature _T11 and the second set temperature T11 according to the selected type of meat, as shown in the table of FIG. Set the temperature T ₁₂ and the total time t _whole . In the present embodiment, the case where meat is used as the object to be cooked S is explained. It is not limited, and can be applied to the food S to be cooked other than thick meat.

Further, the automatic oven cooking control section 89 measures the time from the start of cooking by measuring the time of the timer as the time measuring means of the control means 71 . In FIGS. 17A and 17B, pork is used as the object to be cooked S, and "pork" and "meat with bone" are selected by the operation means 7 as the type of meat. Here, as shown in FIG. 18, in this embodiment, the total time t _whole is 21 minutes by default for beef, 24 minutes by default for pork, 24 minutes by default for chicken, and 29 minutes for vegetables. When "pork" and "meat _on the bone" are selected as described above, the first set temperature T11 is 200°C, the second set temperature _T12 is 180°C, and the total time t _whole is 33 minutes. However, these numerical values are examples and are not limited.

Further, as shown in FIG. 19, in this embodiment, in addition to the standard setting, the automatic oven cooking setting can be selected from a total of 5 levels of 2 levels of high and 2 levels of low. can be customized by the user. The setting of this automatic oven cooking is normally set to "standard" and can be set when selecting the type of meat, and the setting is stored in the memory of the control means 71.例文帳に追加Note that while the numerical values shown in FIG. 19 are an example and are not limited, when the type of meat is “pork”, there is a risk of food poisoning if the meat is undercooked. A minimum time is set for the total time _{t_whole} , such as 10 minutes at .

After that, when the start of cooking is instructed, the process proceeds to the first step, and the automatic oven cooking control section 89 takes in the detection signal from the internal temperature detecting means 72, measures the internal temperature of the cooking chamber 14, and The air heated by the hot air heater 27 is supplied to the inside of the cooking chamber ₁₄ by the hot air fan 28 until the internal temperature reaches 200° C., which is the first set temperature T11. The heater driving means 79 and the hot air motor driving means 81 are controlled so as to convectively heat.

_In the first step, the hot air convection heating is continuously performed for a long time to prevent the food S from being overheated. When this process Max time elapses from the start of cooking, the automatic oven cooking control unit 89 moves to the second process even if the internal temperature has not reached the first set temperature _T11 . Configured.

After that, when the automatic oven cooking control unit 89 receives the detection signal from the internal temperature detecting means 72 and judges that the internal temperature has reached the first set temperature T11 of 200° C., the process _proceeds to the second step. Then, the heater driving means 79 and the hot air motor driving means 81 are controlled so as to converge and stabilize at 180° C., which is the second set temperature _T12 lower than the first set temperature _T11 , and to be in a saturated state. Hot air convection heating is performed while controlling the temperature so that the food S is heated to the center.

Specifically, when shifting to the second step, the automatic oven cooking control unit 89 receives a detection signal from the internal temperature detection means 54 and raises the internal temperature to 180°C, which is the second set temperature _T12 . The heater driving means 79 and the hot air motor driving means 81 are controlled so as to stop the hot air convection heating until the temperature drops. When the automatic oven cooking control section 89 receives the detection signal from the internal temperature detecting means 72 and determines that the internal temperature has decreased to 180° C. or less, the automatic oven cooking control section 89 causes the heater driving means 79 and the heater driving means 79 to perform hot air convection heating again. It controls the hot air motor driving means 81 . After that, when the automatic oven cooking control unit 89 receives a detection signal from the internal temperature detection means 54 and determines that the internal temperature has reached 180° C. or higher, the heater is driven so as to stop the hot air convection heating again. It controls the means 79 and the hot air motor drive means 81 . By repeating these steps, in the second step, the internal temperature of the cooking chamber ₁₄ converges and stabilizes at 180° C., which is the second set temperature T12, and becomes saturated. _In this way, in the first step, the temperature is first raised to the first set temperature T11 and heated, and then lowered to the second set temperature _T12 and heated, so that the food S is Even thick meat such as block meat can be cooked to the inside while giving the surface a brown color.

Also, at the start of the second step, the automatic oven cooking control unit 89 calculates the time t ₁₁ that has elapsed in the first step measured by the timer, the selected meat type, and the first set temperature T ₁₁ . Based on this, the amount of meat as the object to be cooked S is estimated, and even with this amount of meat, the total time t _whole is constant. In the case of FIGS. Since it is selected, the time _t12 of the second process is calculated so as to be 32 minutes, and display control is performed so that this time t12 is displayed on the display means ₆ as the remaining time until the automatic oven cooking is completed. control unit 86; As shown in the table of FIG. 18, the total time t _whole differs depending _on the type of meat. The time will also have different values. Therefore, by controlling the display control unit 86 so that the automatic oven cooking control unit 89 displays the remaining time on the display unit 6, the user can confirm through the display unit 6 that the second step has started. . In addition, the automatic oven cooking control section 89 controls the displayed remaining time to decrease with the lapse of time by measuring the time of the timer as the time measuring means of the control means 71, so that it becomes 0 seconds when the second step ends. It controls the display control unit 86 . Therefore, after the start of the second step, the user can confirm the remaining time until the automatic oven cooking is completed by the display means 6 .

Here, when comparing FIGS. 17A and 17B, the graph of (A) with a small amount of meat as the food S to be cooked is the graph of (B) with a large amount of meat as the food S to be cooked. It will be understood that the first set temperature _T11 is reached before. In the case of (B), where the amount of meat is large, the temperature in the refrigerator rises more slowly than in (A), so the time t ₁₁ of the first step is longer than in (A), and the meat heating amount increases. Therefore, if the time _t12 of the second step is fixed and the amount of meat in (A) is set to a time for an appropriate amount of heat, the heating time is too long and the amount of heat is excessive, resulting in burning of the meat. There is fear. _On the other hand, in the case of (A) where the amount of meat is small, the internal temperature rises faster than in (B). If an appropriate heating amount is set in (B), the heating time is too short and the amount of heat to the meat is insufficient, so that the inside of the meat may be undercooked.

Therefore, in the microwave oven of this embodiment, the amount of meat as the object to be cooked S is estimated based _on the selected type of meat, the first set temperature T11, and the time _t11 elapsed in the first step, The time t ₁₂ of the second step is changed according to the amount of meat, and the total time t _whole is kept constant. Automatic oven cooking can be performed in a fixed time, and the end time of automatic oven cooking is made easy to understand. _In addition, since hot air convection heating is performed at two types of set temperatures, a first set temperature T11 for the first process and a second set temperature _T12 for the second process, as shown in FIG. It reduces the total time _{t_hole} by 60 seconds compared to convection heating.

When the automatic oven cooking control section 89 determines that the remaining time displayed on the display means 7 has reached 0, it controls the heater driving means 79 and the hot air motor driving means 81 to stop the hot air convection heating.

When the type of meat is selected by the operation means ₇ , the automatic oven cooking control section 89 sets the first set temperature T11 and the total time t whole according to the selected type of meat, and sets the second set temperature T11 and total time t _whole . , the amount of meat is estimated from the type of meat selected at the start and the time t ₁₁ elapsed in the first step, and this amount of meat and the time t of the first step ₁₁ may be used to determine a second set temperature _T12 .

Also, in this embodiment, two steps, the first step and the second step, are provided, but three or more steps may be provided. In this case, the set temperature may be set lower as the process progresses, and even thick meat such as block meat can be cooked to the inside while the surface is browned.

As described above, the microwave oven as the heating cooker of the present embodiment includes the cooking chamber 14 for storing the meat as the object to be cooked S, the heater driving means 79 and the hot air motor as heating means for heating the meat by hot air convection. Drive means 81, automatic oven cooking control section 89 as control means for controlling heater drive means 79 and hot air motor drive means 81, internal temperature detection means 72 for detecting internal temperature of cooking chamber 14, meat an operation means ₇ as a selection means for selecting the type, a first process which is the first process and the inside temperature is the first set temperature T11, and a process after the first process and a second step in which the inside temperature is a second set temperature _T12 , and the first set temperature _T11 and the second set temperature _T12 are, for example, chicken, pork, beef or block. It is set according to the kind of meat such as meat and meat with bone, and the second set temperature _T12 is lower than the first set temperature _T11 .

By configuring in this way, two steps with different set temperatures are provided, and in the first step, the temperature is first raised to the first set temperature _T11 and heated, and then to the second set temperature _T12 . By lowering the temperature and heating, even if the object to be cooked S is thick meat such as block meat, the surface of the object to be cooked can be browned and the inside of the object to be cooked can be cooked. , heating time, heating temperature, etc. can be automatically cooked in the oven without inputting the cooking time, heating temperature, etc., so that the user is not inconvenienced.

In addition, the microwave oven of this embodiment is configured such that the time _t12 of the second process varies according to the time t11 of the first process, and the time _t11 of the first process varies depending _on the amount of meat. Therefore, the amount of heating can be adjusted according to the amount of meat.

Further, in the microwave oven of this embodiment, in the first step, the automatic _oven cooking control unit 89 controls the heater driving means 79 and The automatic oven cooking control unit 89 controls the hot air motor driving means 81, and in the second step, performs hot air convection heating so that the internal temperature converges and stabilizes at the second set temperature _T12 and becomes saturated. The heater driving means 79 and the hot air motor driving means 81 are controlled, and the automatic oven cooking control section 89 determines the amount of meat from the first step time t ₁₁ , the selected meat type and the first set temperature T ₁₁ . Determine and adjust the time _t12 of the second process so that the total time t _whole , which is the sum of the time _t11 of the first process and the time _t12 of the second process, is constant even if the amount of meat is different. and the total time _{t_hole} is configured to be set according to the type of meat. Therefore, automatic oven cooking can be performed in a fixed time while adjusting the amount of meat to be heated according to the amount of meat as the object to be cooked S, so that the end time of automatic oven cooking is easy to understand.

Further, the microwave oven of this embodiment further includes a display means 6 for displaying the settings and progress of cooking. is calculated and the remaining time is displayed on the display means 6, and this remaining time has a different value depending on the type of meat and the amount of meat. Therefore, the user can confirm the remaining time until the automatic oven cooking is completed by the display means 6 .

Further, the automatic oven cooking control section 89 of this embodiment is configured to display the remaining time from the start of the second step. Therefore, the user can confirm through the display means 6 that the second step has started.

It should be noted that the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the present invention. For example, although the microwave oven of the first embodiment and the microwave oven of the second embodiment are separately described, the configuration of both the first embodiment and the second embodiment may be provided. Moreover, the configuration and shape of each part of the present embodiment are not limited to those shown in the drawings, and can be changed as appropriate.

6 display means 7 operation means (selection means)
14 cooking chamber 65 object temperature detection means 72 internal temperature detection means 78 microwave heating means 79 heater driving means (heating means, oven heating means)
81 hot air motor driving means (heating means, oven heating means)
88 Automatic range cooking control unit (control means)
89 Automatic oven cooking control unit (control means)
S Food to be cooked T ₁₁ First set temperature T ₁₂ Second set temperature t ₁₁ First process time t ₁₂ Second process time t _whole total time Th ₁ First threshold of infrared sensor (first threshold)
First Threshold ( _Second Threshold) of Th2 Temperature Sensor

Claims (9)

a cooking chamber for accommodating food to be cooked;
a heating means for heating the object to be cooked by hot air convection;
a control means for controlling the heating means;
internal temperature detection means for detecting the internal temperature of the cooking chamber;
and selection means for selecting the type of the food to be cooked,
a first step until the inside temperature reaches a first set temperature, and then a second step for stabilizing the inside temperature at a second set temperature,
The first set temperature and the second set temperature are set according to the type of the food to be cooked,
A heating cooker, wherein the second set temperature is lower than the first set temperature. 2. The heating cooker according to claim 1, wherein the time for said second step varies according to the time for said first step. The control means adjusts the time of the second step by judging the amount of the food to be cooked from the time of the first step, the type of the selected food to be cooked, and the first set temperature. , even if the amount of the food to be cooked is different, the total time of the time of the first step and the time of the second step is constant,
3. The heating cooker according to claim 1, wherein the total time is set according to the type of the food to be cooked. Further equipped with a display means for displaying the setting contents and progress of cooking,
The control means is configured to calculate the remaining time until the hot air convection heating is completed and display the remaining time on the display means,
4. The heating cooker according to claim 3, wherein the remaining time has a different value depending on the type of the food to be cooked and the amount of the food to be cooked. 5. The heating cooker according to claim 4, wherein said control means is configured to display said remaining time from the start of said second step. a cooking chamber for accommodating food to be cooked;
a microwave heating means for microwave heating the object to be cooked;
an oven heating means for heating the object to be cooked by hot air convection;
a control means for controlling the microwave heating means and the oven heating means;
a cooking object temperature detection means for detecting the surface temperature of the cooking object;
internal temperature detection means for detecting the internal temperature of the cooking chamber;
and selection means for selecting the type of the food to be cooked,
During the microwave heating, a first threshold value of the temperature detected by the cooking object temperature detecting means and a second threshold value of the temperature detected by the internal temperature detecting means are set respectively,
When the control means determines that one of the two detected temperatures reaches the corresponding first threshold value or higher or reaches the second threshold value during the microwave heating, the remaining time of the microwave heating is determined from the determination. and
A first step until the inside temperature reaches a first set temperature in the hot air convection heating, and a second step for stabilizing the inside temperature at a second set temperature after the first step 2, and
The first set temperature and the second set temperature are set according to the type of the food to be cooked,
A heating cooker, wherein the second set temperature is lower than the first set temperature. The heating cooker according to any one of claims 1 to 6, wherein the food to be cooked is meat or vegetables. The heating cooker according to any one of claims 1 to 7, wherein the setting of the hot air convection heating is selectable from a plurality of stages. A predetermined maximum time is provided in the first step, and when the maximum time elapses from the start of cooking, the process proceeds to the second step even if the inside temperature has not reached the first set temperature. The heating cooker according to any one of claims 1 to 8, characterized in that:

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